{"url": "http://www.survival-homestead.com/dehydrated-foods.html", "date": "2013-05-23T01:01:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368702718570/warc/CC-MAIN-20130516111158-00056-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.949974775314331, "token_count": 1082, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__24802950", "lang": "en", "text": "The world leader in preparedness\nBe prepared BEFORE the flood, fire, earthquake, emergency, or terrorist attack.\nORDER As Soon As Possible!\nWe still have free shipping on these products, but current orders are creating 6 to 8 week delivery times on some products.\nDehydrated Foods You Can't Do at Home\nThere are some things that it is just impossible to dehydrate at home. Most people accept that dairy foods and fats cannot be part of their long-term storage foods. However, it is entirely possible to have the taste of some of our favorites, such as:\nEggs: I have tried to dehydrate eggs, and the result is really less than appetizing. The only way Ive found to create a palatable egg dish is to cook a scrambled egg and turkey sausage mix and then dehydrate it. It rehydrates well, but the eggs still tend to be a bit rubbery.\nCheese: I also tried to dehydrate some grated cheddar cheese. It dried, but it was a greasy mess and didn't rehydrate worth anything. Since I consider cheese a staple, finding dehydrated cheese has been a real treat.\nButter? Thats right. This is a powder made with real butter that will last for an average of seven years. It reconstitutes with a little water, or can be used in powdered form in baking or sprinkled directly on vegetables. The margarine powder works the same way, although it only stores for a little over five years\nShortening: Good news. It is possible to have some fundamental staples in your food stores without the necessity of refrigeration or heavy containers. Dehydrated foods give outstanding options in this area.\nMany people forget that fats are a vital component in any food storage program and survival food situation. Like amino acids, the building blocks of proteins, the body requires some essential fats from external sources. Not all are the same. Fats provide energy and a feeling of satiety between meals which is very important in limited survival foods programs when a disaster strikes. However, the essential fatty acids also are necessary for hormone production and other vital functions. Survival-Homestead.com recommends adding long-term storage vitamins and mineral supplements with any emergency food and survival food program. Even when the manufacturer says that these products may not require rotation, we still recommend rotating and using them much sooner to be sure you are protected when the need arises. It costs a little more to do this, but the best nutrition is not worth skimping in times of difficulty.\nWhile the home dehydrating is limited, these dehydrated food powders are high quality, store for years, and are the perfect addition to one's food storage plan. Of course you can try dehydrating any one of those items at home, but you will have an absolute mess!\nMost of these commercially dehydrated staples come in #10 cans and can be rehydrated in single-serving quantities with just a bit of water. When used in baking, the powder can be added to the dry ingredients with just a simple increase in the liquid ingredients.\nFrench toast without cracking an egg\nFor example, when you want to have a scrambled egg breakfast, you use 2 tablespoons of the dehydrated whole egg powder and mix it with an equal amount of water. The mixture can be used to create tasty and nutritious omelettes and French toast. In addition, there is no danger of salmonella either because the manufacturer tests all dehydrated egg products with the analysis methods approved by the USRDA.\nThe shelf life of these products is another reason why they should be added to your stores. Fresh eggs, butter and margarine can only be stored with refrigeration and for a very limited period of time. Shortening can be stored for a little longer; however, no canned or dried foods that you buy in a regular grocery store have a shelf-life of about 2 years.\nDehydrated foods - perfect for survival storage\nDehydrated foods and freeze-dried foods are perfect for this type of long-term emergency food survival storage and deep woods camping. Family mylar packaging is excellent for a traveling option with a small group. Open one package to server more without the expense of single serve pouches. Although single serve pouces are always available, this option can save extra money. The #10 can of powdered whole eggs has an estimated shelf life of 5-9 years depending on your exact storage conditions. Additionally, each can is equal to 4 dozen eggs. Thats a lot of omelets!\nThese aren't the rations of years ago anymore. These products taste good and whip up easily in an emergency or outside at a rugged campsite.\nTo help you decide on menu selection in the event of a survival situation, these long-term dehydrated foods come with many, many creative options that automatically add excellent variety to your long-term food storage program.\nAlthough we all like these options at Survival-Homestead.com, decide what's best for your family first. The dehydrated foods at Nitro-Pak give you excellent menu selections in the event of a survival situation or just to take with you on a weekend camping trip. The price is excellent as well and shipping costs are included.", "domain": "food"}
{"url": "https://removalswakefield.co.uk/best-three-wakefield-burger-joints-that-will-blow-your-minds/", "date": "2022-08-10T04:29:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571147.84/warc/CC-MAIN-20220810040253-20220810070253-00567.warc.gz", "language_score": 0.9780611991882324, "token_count": 576, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__97696055", "lang": "en", "text": "Working at the Wakefield removals industry can be quite busy at times, and that is why grabbing a quick bite to eat is very important. I am a burger lover, and burgers have become a staple meal for me during times of work. Not only are they tasty and fulfilling, but are very convenient meals, and that is why they are my favourite whenever I need a quick meal during work.\nThroughout the years, I have been able to figure out which of the many Wakefield burger joints in business, have the best quality and tasting burgers to offer in town. For those that have always been wondering which joints are worth going for, then you will definitely be able to figure it out now. That said, below are the three best Wakefield burger joints that will surely blow your minds.\nA rural pub that has a charming atmosphere, The Kaye Arms always offers food and drinks that are freshly cooked, and have excellent taste. They have an amazing beef burger here that burger lovers should never miss trying out. The portions are great, and the prices that these burgers come with are rather affordable. Always a great place to visit if you want fantastic meals, and very friendly food service.\nBear kitchen is a popular fast food joint that is known to offer one of the best quality fast food services in town. Easily considered as one of the best places in Wakefield to get top quality American style burgers for years. They have quite a few options in terms of their burgers, but my favourite here is the triple stack burger, which always solves any burger cravings that I have. So for top quality American style burgers that will blow your mind, this is the best place to go for.\nSmokehouse is another outstanding place that you can go to in order to get tasty and juicy burgers in large portions. The prices of their burgers and other food items are very reasonable for the quality that they come with. For late night burger cravings, this is a great place to visit because of the amazing food, and ambience. They also offer a wide range of options for the burgers you can order, and they can even adjust them based on your preferences. All in all, this is another one of my go-to places as far as high quality burgers are concerned, and it should be yours too.\nThere you go, these three are the best burger joints in Wakefield that will easily blow the minds of any burger lover. Each of them do offer very reasonable prices for their menu, especially if you consider the quality of food that they serve. I usually just cycle around these three places when ordering burgers, and that’s because I feel like nothing else in the market can compete with them. So, if you find yourself craving for some delicious and reasonably priced quality burgers, then these three burger joints are definitely your best options.", "domain": "food"}
{"url": "https://www.uskbtc.com/Caution-In-The-Kitchen", "date": "2023-11-30T19:45:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00419.warc.gz", "language_score": 0.8652989864349365, "token_count": 779, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__138961591", "lang": "en", "text": "AKC GAZETTE Breed Column\n(The Gazette breed column is written by Anne Katona. The August 2005 guest columnist is Scott Kellogg DVM. We are grateful to the author, guest columnist and to the AKC for their permission to publish all the Kerry Blue Terrier Breed Columns on the USKBTC website.)\nThere are several foods that are enjoyed by humans that can produce illness, and even death, if consumed in enough quantities by your dog.\n- Onions contain n-propyledisulfide, which can be toxic to red blood cells, causing their breakup with resulting anemia. Anemia can develop after consumption of a small amount of raw, cooked, or dehydrated onions (5-10 grams/kg body weight).\n- Garlic is also a member of the onion family, and chronic exposure to garlic and garlic extracts can cause anemia, contact dermatitis, and asthma attacks.\n- Chocolate contains theobromine, which is a potent cardiovascular and central nervous system stimulant, and can result in vomiting, diarrhea, increased heart rate, convulsions, and death. The fatal toxic levels (LD50) vary for the type of chocolate ingested: milk chocolate-1 ounce chocolate per 1 pound dog body weight, semi-sweet chocolate-1 ounce chocolate per 3.3 pounds body weight: baking chocolate-1 ounce chocolate per 9 pounds body weight.\n- Grapes and raisins can produce vomiting, hyperactivity, diarrhea, and kidney damage-the toxic principle is unknown.\n- The sweetener xylitol, often found in gum and sugarless candies, can produce liver damage.\n- Raw salmon can produce disease if it contains certain rickettsia.\n- Raw or canned rhubarb can be toxic.\n- Ordinary potatoes, if grown too close to the soil surface, will develop a green skin due to sun exposure. The green skin (in addition to young sprouts) can contain a harmful substance.\n- Macadamia nut ingestion can cause depression, weakness, vomiting, and tremors.\n- The green parts of tomato plants are toxic.\n- Aloe contains saponins which can be toxic.\n- Moldy foods can contain mycotoxins, which can produce serious illness.\n- Avocados contain persin which can be toxic.\n- Hops, used in brewing ales, can produce hyperthermia, even from ingesting spent hops after brewing home-made beer.\n- Coffee and coffee grounds can produce caffeine toxicity.\n- Nutmeg (and mace) at higher levels (1-3 whole nutmegs) can produce tremors, seizures, even death.\n- Yeast dough from bread-making, can rise in the stomach, causing bloat-like symptoms, and produce toxin levels of ethanol.\n- Excessive salt can produce salt poisoning.\n- Fatty food ingestion can trigger bouts of pancreatitis, which cause vomiting, diarrhea, shock and even death.\n- Raw foods should be washed before feeding and never feed spoiled foods.\nSo show caution in the kitchen and keep possible dangerous foods in a safe, secure place. Make sure trash containers are secure and “dog-proof”. Avoid feeding fatty foods. Toxins are dose-dependent; questions about possible toxicities can be directed to the ASPCA Animal Poison Control Center (1-888-426-4435), or the National Animal Poison Control Center at the University of Illinois (1-800-548-2423).\nKeep your dogs safe! Find more information about the Kerry Blue Terrier from the official club website.\nThank you to this month’s guest columnist: Scott Kellogg DVM, Chairman of the USKBTC Health and Genetics Committee.", "domain": "food"}
{"url": "http://www.reverieseventeen.com/2014/02/foodie-friday-breakfast-burrito-for.html", "date": "2015-02-27T07:28:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2015-11/segments/1424936460577.67/warc/CC-MAIN-20150226074100-00296-ip-10-28-5-156.ec2.internal.warc.gz", "language_score": 0.939906120300293, "token_count": 212, "dump": "CC-MAIN-2015-11", "global_id": "webtext-fineweb__CC-MAIN-2015-11__0__133634051", "lang": "en", "text": "Friday, February 7, 2014\nFoodie Friday: Breakfast Burrito... For Dinner!\nEvery now and then, Jason and I like to have breakfast for dinner. What better than a hearty breakfast burrito?\nNow, I know you don't need a formal recipe for this, it's pretty self-explanatory, so let me just tell you what's in it:\n> A delicious La Tortilla Factory Smart & Delicious Tomato Basil Tortilla\n> An omelette (yes, I spell it like the French because that's the only way I know how) made with 2 large eggs, sauteed fresh spinach, and low-fat Mexican cheese\n> Tabasco sauce, jalapenos, AND salsa (because we like it hot)\nWrap it all up and serve alongside your favorite side! Some yummy roasted potatoes would've been a perfect choice, but since we are \"eating healthy,\" we went with a steamed roasted corn-black bean blend from the freezer section of our favorite grocery store.", "domain": "food"}
{"url": "https://www.plenishcleanse.com/mag/1-carton-4-ways-cashew-mlk-iain/", "date": "2018-06-17T23:39:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267859904.56/warc/CC-MAIN-20180617232711-20180618012711-00150.warc.gz", "language_score": 0.8437156677246094, "token_count": 1038, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__199331712", "lang": "en", "text": "1 CARTON 4 WAYS: Cashew m*lk\nVegan chef, Iain Graham gets efficient with our cashew milk sharing 4 recipes you can get out of just one carton. That’s breakfast, lunch, soup and delicious dairy-free dressing covered!\nBREAKFAST: Cashew, Tamarind + Maple Porridge\n100 g oats\n225 g Plenish Cashew Milk\n225 g water\n60 ml maple\n60 ml Chang tamarind paste\n2 tbs toasted black and white sesame seeds\nPut the oats, water and cashew milk into a pot and heat gently until the mix starts to boil and thicken. Stir until the whole mix has come together and is looking deliciously thick.\nPour into 2 bowls and top with first the tamarind, then maple syrup and finally finish with the seeds.\nSALAD DRESSING: Cashew Miso Tahini Dressing on a Broccoli, Quinoa + Sweet Potato Salad with Crispy Shallots\n100 ml miso\n100 ml Plenish Cashew Milk\n100 ml runny honey or rice malt syrup for a vegan option\n75 ml lime juice\n60 ml tahini un-hulled if you can find it\n150g quinoa puffs\n200 g asparagus tips\n200 g sugar snaps\n250 g sweet potato chunks cashew nuts\n150 g Shredded cucumber\n50 g Pomegranate seeds\nFor the dressing, mix the miso cashew milk, honey lime juice and tahini together in a pan and warm slightly to help it come together.\nPre heat your oven to 200 c\nPeel and chop the sweet potato in rough cubes and toss with 2 tbs of olive oil. Bake in the oven until soft and tender.\nRoast the cashews in the oven until slightly toasted\nBoil some salted water and once on a rolling boil toss in the sugar snaps and asparagus, boil for 1 minute only and then drain the greens.\nPlace the shredded cucumber, sweet potato, cashews and boiled greens into a bowl and mix together, drizzle with your homemade dressing and enjoy!\nLUNCH: Cashew Caesar Salad\n2 slices of cornichons (pickled gherkins or cucumbers)\n1 cup cashew nuts\n500 ml Plenish Cashew Milk\n5 garlic cloves\n60 ml water\n120 ml olive oil\n10 ml maple syrup\n30 ml lime juice\n1 tsp chili flakes\n1 tbs dijon mustard\n15 ml white wine vinegar\nSalt and pepper\n3 slices of sourdough, torn into small chunks\n50 ml olive oil\n1/2 tsp chili flakes\n1/2 tsp fennel seeds\n1 tsp mustard seeds\nA few basil leaves to garnish\n1/2 cup cashews\n3 tbs nutritional yeast\n1 head romaine lettuce\n1 head baby gem lettuce\nPlace all of the dressing ingredients in the blender and blend to a super smooth dressing paste.\nHeat the olive oil in a pan adding the seeds and chill flakes. Once the mixture is starting to smell amazing, toss in the bread and allow it to crisp and colour. Continue to stir or toss until the bread is evenly toasted fried and coated in spices.\nBlend the cashews to a crumb and then stir in the nutritional yeast.\nPut the salad leaves into a large bowl and drizzle with dressing, you should have a fair amount left over to use in future. Gently stir the leaves so they are not drowned in dressing but nicely coated. Now add the croutons and the crumb to the mix and toss together and serve. Add extra crumb and croutons as you need them.\nSOUP: Cashew Squash Soup\n30 ml olive oil\n1 butternut squash, cored and peeled (approx 400 g pre prepare)\n400 ml Plenish Cashew Milk\n400 ml vegetable stock\n40 g pickled sushi ginger\n2 cloves of garlic\n1 white onion, finely diced\n2 heads of red chicory\n1 pomegranate, deseeded\n30 g sage leaves, fried until crisp\n30 g toasted pumpkin seeds\n16 cherry tomatoes cut in half\nPre heat the oven to 140 c\nPlace the cherry tomato halves onto a tray and slowly roast in the oven until the soup is ready.\nIn a sauce pan add the olive oil and gently sauté the onions, garlic and squash.\nWhen they start to brown, add the sushi ginger, cashew milk and veg stock then gently simmer until the squash is soft and tender.\nLeave the soup mix to cool slightly then blend all of contents of the pan until super smooth.\nSeason as desired then top with the slow roasted tomatoes, red chicory, pomegranate seeds, toasted sage and pumpkin seeds.\nTo stock up on our cashew milk + save 10%, click here.\nFore more recipes, click here.", "domain": "food"}
{"url": "https://www.britishgirlbakes.com/rainbow-striped-cake-with-heart/", "date": "2024-04-19T18:54:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817442.65/warc/CC-MAIN-20240419172411-20240419202411-00742.warc.gz", "language_score": 0.9459412097930908, "token_count": 2228, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__167683059", "lang": "en", "text": "In this tutorial I'm going to show you how to mix rainbow colours using just one bowl, how to create a completely flat rainbow heart design on top of the cake and how to make perfectly neat rainbow striped frosting.\nHow to assemble a striped cake\nStart by assembling your cake. Alternate cake layers and filling using any recipe you like. I'm using my Perfect Chocolate Cake and these are huge 10 inch cake layers. I'm filling and frosting the cake with my 4 Minute Buttercream. Cover the cake in a crumb coat, which is a thin layer of frosting to give the cake a neat shape and trap any crumbs. I like to pipe it on because it pulls off fewer crumbs but you can spread it straight on instead if you like.\nThe important thing here is to cover up the entire cake. This crumb coat doesn't have to be super smooth but you don't want there to be any exposed cake. Put the cake into the fridge for 30 minutes or the freezer for 15 minutes to set this crumb coat.\nHow to prepare rainbow colours for a striped cake\nNow let's tint the colours for the rainbow design. You'll need a different piping bag for every colour that you use. The easiest and quickest way to do this is using just one bowl. Put some plain white buttercream into your bowl and add yellow first. I know we're not going in rainbow order but you'll see why in a second.\nMix your yellow buttercream and spoon it into a piping bag with no piping tip. I like to fold over the top of the piping bag as I'm spooning the buttercream in so it's doesn't get all over my hands when I'm piping later. Now mix orange in the same bowl, stirring to incorporate all of the leftover yellow frosting. This is much quicker than washing and drying the bowl first. Scoop up the orange buttercream and put that into another piping bag with no piping tip.\nNow mix pink in the same bowl again, incorporating any leftover orange buttercream. Next do purple and then blue and finally green. The reason for doing it in this order is that each of the previous colours blends really nicely with the next colour so it won't dirty or muddy your colours. I'm making pastel colours but this works the same way for bright rainbow colours.\nHow to make a heart with Facelift Frosting\nMake the rainbow heart design on the top of the cake before doing the stripes. You'll need an open star piping tip for this, for example a #32. To avoid using couplers or multiple piping tips, drop this tip into another piping bag. Then one by one you'll use the colours that you prepared inside this piping bag.\nTake your cake out of the fridge or freezer when the crumb coat has set. The frosting should be very firm and that means you won't damage it during this process. Use a toothpick to draw a heart onto the top of the cake. Divide it into sections to match the number of colours you're using. I've made six rainbow colours so I'm dividing my heart into six equal sections. The sections will guide you as you pipe.\nStarting at the top of the heart, pipe rosettes to fill in that first section. Try to space them evenly apart. Pipe right up to the edges of the section outline so that the shape is really clear.\nWhen you finish with the first colour, pull it out of the piping bag. Put the next piping bag in and squeeze a little bit of buttercream out into a bowl. This gets rid of the very last bit of the previous colours. When you see the next colour coming out, it's ready to use!\nNow pipe onto the next section of the cake. Take the orange out, put the yellow in and squeeze a little bit of buttercream out until you see the yellow coming through. Repeat this process to complete the heart.\nOf course, if you have lots of different piping tips you want to use that's fine. You could use couplers in the original piping bags but this is an easy way to do this using minimal tools.\nNext, put the cake in the freezer for 15 minutes. The reason for this is to set the heart design you've just piped. You need the rosettes to hold their shape for the next step. Take the cake out of the freezer and pipe buttercream to cover the top of the cake. Piping it is ideal so that you don't damage those piped colourful details.\nSpread the frosting very gently and then put this cake back into the freezer for 20 minutes. I know there's a lot of back and forth at this point but the result really is worth it!\nWhen you take the cake out of the freezer, all of that frosting will have set. Now you need to take off the top layer of frosting to reveal the design underneath. Pour some boiling water into a cake pan that is as big as your metal cake comb. Dip your cake comb in to heat it and then dry it off. Scrape over the top of the cake to take off the top layers. I call this Facelift Frosting because you're giving the frosting a facelift!\nYou'll need to scrape several times to take off all of the excess buttercream but this frosting won't be wasted. You can save it for your stripes or freeze it in a ziplock bag for another project later. For now, scrape the excess off your cake comb into a bowl.\nKeep dipping your metal cake comb into the hot water to keep it hot, which will make it the easiest to take off these layers of buttercream from the top of the cake. Once your entire design has been revealed, scrape around the sides of the cake to flatten any frosting sticking out. Use your offset spatula to push sideways to tidy up the top edge of the cake so it's sharp and smooth.\nHow to make a multi-coloured striped cake with buttercream frosting\nNow it's time to make the rainbow stripes. You'll need a striped cake comb and these come in lots of different shapes and sizes. When you choose one, keep in mind that the smaller the grooves are, the trickier the comb is to use.\nPush your cake comb into the side of the cake to indent the stripe grooves as a guideline. Do this periodically so that you have lots of guidelines all around the cake.\nChoose the order that you want to pipe your colours. Pipe only the colours that go into the areas where you don't see any markings on the cake. I'm skipping pink at the very bottom because there is a marked groove there. Instead, I'm starting with the next colour, which is orange. Use the guidelines to pipe a straight band all the way around the cake.\nLet's go back to the beginning when you cut your piping bags for these rainbow colours of buttercream. It's a good idea to refer to your striped cake comb to see how wide the grooves are and then cut the piping bags so that they match that size. That way you only have to go once around the cake to fill in the entire width of the stripe.\nSkip the next colour, which is yellow for me, and then pipe the next colour, which is green. Continue to pipe only where there are gaps in the grooves marked on the cake. Don't worry if your buttercream sticks up above the top edge of the cake because that will make a nice sharp edge later.\nNow take your striped cake comb and scrape around the cake. Push the base down on the cake board so it's lined up straight. Use your left hand to spin the turntable so that you're not really moving the striped cake comb. Spin the turntable all the way around as far as you can to get a really nice sweep around the cake. Your stripes should already have quite nice definition. It's going to take several scrapes and touch-ups though!\nAfter one or two scrapes, check that each colour fills in the entire stripe groove from the cake comb. If there are any edges that aren't straight, those indents need to be filled. Use the piping bag of that colour to pipe over it. Scrape again after your touch-ups to smooth the piping. Don't worry about these stripes being perfectly neat on the surface because you're going to scrape a little bit off them later. However, you do want the top and bottom edge of each stripe to be perfectly straight. If there are gaps, other colours will fill them and you'll have random dots of different colours within the stripes.\nWhen you're happy with these stripes, put the cake in the freezer for 15 minutes. Set a timer because if you leave it in longer, it will be difficult to do the next step.\nHow to fill in the gaps in the striped frosting\nWhen you take the cake out of the freezer, pipe on the missing stripes. Then scrape off the excess, which will look really messy at first. Be patient and trust the process because this is going to be beautiful in the end! With the first few scrapes you'll smudge all of this excess frosting all over the cake. You'll cover up the first stripes that you made but that's the reason for chilling this cake before piping in the second round of colours. Now those first colours you piped are cold and firm and they won't lose their shape. Even as you scrape off the excess of the second round of colours, you won't damage the stripes underneath.\nKeep scraping, taking off all of that excess. Your stripes are going to get more and more defined with each scrape. If the frosting starts to chill against the cold cake you might notice air bubbles in the frosting near the end. A quick hack is to heat your metal cake comb, which makes it glide very smoothly over the frosting, melting the very outer layer of frosting. This will fill in any air pockets and leave perfectly smooth frosting.\nI don't recommend tidying up the top edge yet because you will spread that colour over on top of your heart design. Instead, put the cake back into the freezer for 15 minutes to set the frosting.Then use a sharp knife to cut off that frosting that's sticking up around the top edge. You'll leave a perfectly even edge underneath. You'll get the best result if your knife is hot so dip it into hot water in between cuts. You can use a glass or the pan from earlier, with new hot water course because the old water will have cooled down.\nNow you have perfectly neat rainbow stripes around the sides of the cake and a sharp top edge. The rainbow heart design looks like it's been painted or printed onto the cake because it's totally flat, which is really unusual for designs done with buttercream.", "domain": "food"}
{"url": "http://bronwynrh.dreamwidth.org/?skip=20", "date": "2017-07-20T16:28:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-30/segments/1500549423269.5/warc/CC-MAIN-20170720161644-20170720181644-00359.warc.gz", "language_score": 0.9760452508926392, "token_count": 463, "dump": "CC-MAIN-2017-30", "global_id": "webtext-fineweb__CC-MAIN-2017-30__0__20061400", "lang": "en", "text": "Since developing allergies to beans and milk, I've been searching for workarounds and alternatives. So far, I've found that speckled butter beans and limas are safe for me to eat, as are cultured milk products, such as butter, cheese, cottage cheese, cream cheese, sour cream... you name it. A glass of milk, though, or a bowl of cereal in milk, has been impossible.\nI've tried Almond Milk (too sweet, and I shouldn't eat almonds anyway), soy milk (allergic), rice milk (like drinking liquid plastic), and coconut milk (thick, and tasted weird). I gave up for a while.\nI tried a bowl of cereal with milk a month or two ago, because I was desperate and Jeff was having Frosted Flakes and dammit I wanted a bowl, too. Sure enough, my gums and lips started to itch.\nA couple of weekends ago, my parents picked up a bottle of slow-pasteurized, non-homogenized milk for me at ValueMarket. The cream on top was delicious, but again, partway through a bowl of raisin bran, the itchy mouth and sharp pain in my throat hit.\nAlright. Last resort? Raw Milk. Raw milk, of course, cannot be sold in Kentucky, because the nanny staters want to be sure I don't put something in my mouth that they haven't previously approved. BUT! If I own a cow, I can drink its milk all I want. Enter the CowShare program and Double O Farms\n. Theirs is quite a story, and I suggest you may enjoy reading up on them.\nAnyway, Gary and Dawn are fabulous to talk with, and Gary sent me a gallon of raw milk to try.\n*cue choirs of angels*\nI CAN DRINK IT!\nThis morning, for the first time in more than 6 months, I had a big, tall cup of milk for breakfast. And it was GOOD. And there was no itching, no allergic response whatever.\nNow I have to figure out how to pay to buy in to the program. That's a bit of an issue.\nBut I CAN DRINK MILK!\nThree cheers for raw milk!", "domain": "food"}
{"url": "https://www.soymeal.org/soy-meal-articles/effects-of-different-soybean-meal-inclusion-in-gestation-and-lactation-diets-on-sow-and-litter-performance-2000/", "date": "2023-06-05T19:52:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224652161.52/warc/CC-MAIN-20230605185809-20230605215809-00154.warc.gz", "language_score": 0.9314798712730408, "token_count": 166, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__265751968", "lang": "en", "text": "Soybean meal is a major protein source of gestation and lactating sow diets because of its high protein quality and amino acid profile. But the quality of soybean meal varies depending upon the origin of soybeans and processing technology.\nIt is well known that the U.S.-originated dehulled soybean meal has an excellent nutrient profile compared to other country-originated soybean meals and other plant protein sources (Swick, 1995; Swick, 1998). Because of the relatively good amino acid profile, it is usually used to balance the dietary amino acid levels with cereal grains and their by-products in swine feeds. According to the NOPA (National Oilseed Processors Association) specification, crude protein contents of soybean meal vary from 47.5 to 49.0% without soy hulls", "domain": "food"}
{"url": "https://rainarobotech.com/", "date": "2024-04-14T11:46:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816879.25/warc/CC-MAIN-20240414095752-20240414125752-00547.warc.gz", "language_score": 0.9223029613494873, "token_count": 150, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__73884458", "lang": "en", "text": "Roboticize your agricultural needs.\nOur team of research engineers is ready to customize the robotic and automation solutions for your agricultural needs. Preparing sites, planting, spraying, fertilizing, harvesting and phenotyping. We will serve your needs for automatic agricultural process with the latest autonomous robot technology !\nCreative Solution for Agriculture\nWe specialize in creating outdoor autonomous robot for small and medium sized farm and fruit orchard.\nOur goal is to develop new technologies that will be used in farm and fruit orchard to increase efficiency in food production and reduce the use of toxic chemicals and pesticide in farming. We dream of the day that our technology will benefit anyone who wants to be a farmer and to be self sufficient in food production.", "domain": "food"}
{"url": "https://www.littlelanemanly.com.au/nutrition/", "date": "2022-07-01T12:58:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103941562.52/warc/CC-MAIN-20220701125452-20220701155452-00341.warc.gz", "language_score": 0.9277603030204773, "token_count": 592, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__23302423", "lang": "en", "text": "Little Lane ELC Manly believes in the importance of a healthy, well balanced diet and the significant effect it has on the way children engage, learn and develop within their foundation years.\nA healthy and nutritious diet for children ensures their cognitive and physical development is promoted.\nLittle Lane ELC Manly provide 50-75% of your child’s daily dietary requirements, while in our care. Our seasonal menus will allow your child will be exposed to new and fresh produce, sourced locally and cooked daily from scratch in our commercial kitchens. Our meals are well balanced, full of wholefoods and guided by the Australian Dietary Guidelines and NSW Health Initiative – Munch and Move and Get Up and Grow.\nWithin our learning program, children will learn the importance and relation between healthy eating and physical literacy and fundamental movement skills on a daily basis.\n0-12 months old menu\nIntroduction to Solids – Transitioning to Textures Menu\nOur Menus cater for 0-12 month olds, where an ‘Introduction to Solids Program” is initiated upon your request when your child is ready to transition from milk to solids. We will ensure that we assist with this transition, by offering meals that introduce your baby to new flavours and textures. This menu will rotate over 2 weeks, to ensure consistency and continuity for your child’s transition to new flavours.\n12 months to 6 years old menu\nOur Menu also caters for children aged 12months to 6 years, that will feature a variety of proteins, vegetables, dairy, carbohydrates, fruits and essential fats. This menu is guided by Healthy Kids NSW, the Nutritional Checklist, Australian Dietary Guidelines and Caring for Children Manual from NSW Government. These menus will rotate over a 4 week cycle.\nSpecial Dietary Requirements\nVegetarian / Vegan Dietary, Allergies or Cultural Beliefs.\nThese menus rotate over a 2-week period and are guided by the needs of the child due to a specific medical intolerance, requirement or allergy. Please note we do not cater menus for children for intolerances/ allergies without a medical condition note upon enrolment or when a suspected allergy/ intolerance is confirmed.\nOur cultural and religious catered menus are for children with the cultural and religious belief that certain foods are prohibited in their beliefs. This is subject to informing the Centre Director upon enrolment of these requirements.\nFor your attention!\nLittle Lane Manly refuses to eliminate foods from a child’s diet without a specified medical reason in writing from a medical practitioner. We will not eliminate foods without a suitable substitute to ensure the children are receiving their daily dietary requirements. Where children have cultural/ religious beliefs the substitute will be provided to marry with their dietary intake requirements.\n“The environment should act as an aquarium which reflect ideas, ethics, attitudes and culture of the people who live in it.”", "domain": "food"}
{"url": "https://jandbtravel.co.uk/days-out/81-knaresborough-market-11th-august.html", "date": "2022-01-17T06:55:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320300343.4/warc/CC-MAIN-20220117061125-20220117091125-00248.warc.gz", "language_score": 0.9500309228897095, "token_count": 507, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__138847496", "lang": "en", "text": "Pick up times\n9.00am Guiseley Station Road\n9.15am Yeadon Terminus\n9.30am Pudsey Bus Station\n9.45am Bramley Shopping Centre\nReturn time: 17.30\nKnaresborough Market & Harrogate 11th August\nKnaresborough market offers a range of essential goods such as fruit and vegetables, fresh fish, cheese, fresh eggs, homemade cakes and savoury bakes as well as locally reared meat. You can also buy ladies and gents fashion, bags and scarves, phone accessories and watch repairs, household essentials, pet products, fresh flowers, plants and much more.\nKnaresborough is a beautiful, historic, market town with many additional attractions to keep you busy.\nAfter lunch we will travel to the Victorian spa town of Harrogate.\nWe know you expect a wealth of choice when it comes to places to eat in Harrogate and you will not be disappointed. With influences from all over the globe, suiting a wide range of tastes and served at all times of the day, there is something here for every palette. The cosmopolitan restaurants, bars and cafes of Harrogate offer fresh and original food that takes its’ inspiration from Asia, Italy, America as well as the more alternative cultures of Norway, Poland and Switzerland. However, if you are looking for something more traditional then obviously there is only one place, the Famous Betty’s café & Tea Room. Here you will not only have the most delicious lunch but you will find the shop full to the brim with freshly made cakes, biscuits, fancies and other tempting Bettys specialities, so don’t forget to buy some sweet treats for a gift, souvenir or treat to enjoy when you get home.\nHarrogate has always attracted the discerning shopper and this is never truer than at present. When so much of our shopping for essentials takes place online, it is refreshing to re-discover the experience of taking a little time to find something unique and perfect. Take pleasure in browsing independent shops whose collections have been curated to provide something a little bit different. Several of the main shopping streets radiate from the town’s open floral space around the and provide a thriving home to numerous boutiques, jewellers, booksellers, shoe shops, bakeries, chocolatiers and a department store – all whilst overlooking the 200 acre Stray.", "domain": "food"}
{"url": "http://www.marieantoinette.sc/en/about_us/", "date": "2017-03-29T13:18:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190295.65/warc/CC-MAIN-20170322212950-00239-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9610846638679504, "token_count": 574, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__207851312", "lang": "en", "text": "Marie-Antoinette Restaurant is one of the best places on Mahé to enjoy authentic and delicious Seychellois comfort food prepared in the traditional way using local organic ingredients. This coupled with the warm, relaxed atmosphere and reasonably priced dishes have made it one of the most famous restaurants on the island with Seychellois, tourists and visiting dignitaries. Evidences of its popularity adorn one of the walls of the restaurant which is covered with business cards and foreign notes - souvenirs from visitors from all over the world.\nWith a rich history that spans well over 50 years, you will surely have much to learn about the restaurant from the friendly and charismatic manageress, while sampling some of their delicious dishes over lunch or dinner.\nOpened in 1972 by the late Mrs. Kathleen Fonseka, Marie-Antoinette as it is simply known locally, was named after Queen Marie-Antoinette of France. The name was chosen to keep with the tradition of the previous owner, who previously called it ‘Le Grand Trianon’, which was the lavish palace of Queen Marie-Antoinette. It just goes to show how grand and majestic the building was in those days! This is characterised by its colonial style architecture, high roof, polished wooden staircase, walls and floors which dates back to the 1800s. To date it is one of very few buildings in Seychelles which has maintained its original structure and design, and for this reason it was designated as a national monument in 2011. Well over 100 years old, one can only imagine the wonderful tales the building would regale us with, if only it could talk!\nThe Creole flair is pretty much everywhere at Marie-Antoinette – from the mouth-watering menu comprising local dishes such as parrotfish, tuna steak, golden apple or pumpkin chutney, fish stew, chicken curry, aubergine fritters, garden salad and steaming white rice to name a few, to the beautiful flower and spice garden and the tortoises and guinea pigs dens.\nMarie-Antoinette is also home to the Livingstone Gallery, in honour of the late American adventurer, Henry Morton Stanley who stayed there in 1872 and named it Livingstone Cottage.\nThe restaurant is being co-managed by Roy Fonseka, the son of the late Mrs. Fonseka, and his life-long partner Guyto Mondon, who are both focused on maintaining the tradition and culture of Marie-Antoinette set by the late owner, who was among the first group of women to be added in the Seychelles Women Hall of Fame, for her contribution to the development of tourism in Seychelles.\nThe restaurant is the proud winner of the 2012 TripAdvisor Certificate of Excellence.", "domain": "food"}
{"url": "http://nornsnotebook.blogspot.com/2010/10/thoughts-on-bring-and-share-lunch.html", "date": "2018-06-17T23:59:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267859904.56/warc/CC-MAIN-20180617232711-20180618012711-00337.warc.gz", "language_score": 0.9779319167137146, "token_count": 406, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__43449378", "lang": "en", "text": "We've just had a bring-and-share lunch at work for one of our interns who's leaving us for her first proper job - congratulations, Kirsty, especially in the current museum climate!\nIt was a suitably good repast, and a quite glorious mixture - it included a cheese board plus a large bunch of grapes, a large whole pineapple, home-made banoffee cakes, coriander and chilli prawns, home-made pizza, crudités and lots of dips, mediterranean bread, strawberry jam doughnuts, and mozzarella and tomato tart. Apart from bread there really wasn't much left at the end! Oh, and the one thing that my colleagues are quite ludicrously unable to resist (even those who aren't that keen on the sweet stuff, or say that they aren't) is chocolate-covered cinder toffee (aka Crunchie bits).\nWe've now done enough of these indoor picnics (they're only something we've done fairly recently) that I think we're beginning to know what to bring - there doesn't seem to be much need for bread or meat, for example. We still tend to bring too much food, but too much is better than too little, of course - that just means we graze all day, or the overnight staff get an unexpected bonus, or there's enough food to keep us going into lunch next day.\nIt is, of course, completely luck of the draw as to the balance of what turns up on the table. In the early days I can remember virtually whole meals of cheese, or cake, and last time we had a lot of falafels (boring) - OK, not exactly a problem, but it's so much more enjoyable when it's more varied. What I particularly like about the idea is that it's so equitable - home-made goodies, smart thinking and sharp-eyed shopping are more likely to bring really good results than just throwing money around.", "domain": "food"}
{"url": "https://www.martinwilliams.com/work/spreading-irish-goodwill/", "date": "2023-12-02T11:40:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100399.81/warc/CC-MAIN-20231202105028-20231202135028-00202.warc.gz", "language_score": 0.9547889828681946, "token_count": 175, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__267679769", "lang": "en", "text": "FINNEGANS Brew Co. is the only beer company in the world to give 100% of its profits to feeding the hungry. Yes, 100%. That kind of honorable business model doesn’t leave room for things like media budgets. So when asked to spread the word about their unique mission, we needed an idea that would generate earned media impressions and loads of talk value. We turned the popular food truck culture on its head and created the world’s first Reverse Food Truck. A food truck that doesn’t make food, but accepts food, cash and the swipe of a credit card to get meals to families in need.\n“\"This is quite simply marketing at the highest level. It’s an instantly compelling idea, fantastic creative, leverages social media perfectly, and—above all—engages the audience emotionally.\"”", "domain": "food"}
{"url": "https://www.blattner.co.uk/a-57211752/nutribird/versele-laga-nutribird-a21-baby-birds-hand-rearing-800gram-a-21-handaufzuchtfutter-nutribird/", "date": "2022-08-13T02:16:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571869.23/warc/CC-MAIN-20220813021048-20220813051048-00022.warc.gz", "language_score": 0.7527329921722412, "token_count": 256, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__204069198", "lang": "en", "text": "Versele-Laga Nutribird A21 Baby Birds Hand-rearing 800gram (A 21 - Handaufzuchtfutter NutriBird)SKU: 194011\nHand-rearing food for all baby-birds\nScientifically approved composition with all the nutrients your baby-bird needs. Ensures an optimal growth to completely healthy young birds.\n- With gut flora stabilisers, prebiotics, digestive enzymes and organic acids to promote digestion.\n- Recommended by vetarinarians and used worldwide by ornithological parks and top breeders.\nBakery products, vegetable protein extracts, oils and fats, derivatives of vegetable origin, minerals, various sugars, yeasts, organic acids, psyllium, mannan-oligosaccharides (1000 mg/kg), lecithin\nProtein 21%, Fat content 9%, Crude ash 8.50%, Crude fibre 1.50%, Lysine 1.25%, Methionine 0.54%, Tryptophan 0.24% Threonine 0.70%, Calcium 1.15%, Phosphorus 0.60%, Sodium 0.40%, Magnesium 0.14%", "domain": "food"}
{"url": "https://qautotransport.com/red-lobster-and-doordash-expand-partnership-across-north-america/", "date": "2020-06-05T12:36:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590348500712.83/warc/CC-MAIN-20200605111910-20200605141910-00131.warc.gz", "language_score": 0.9423660635948181, "token_count": 584, "dump": "CC-MAIN-2020-24", "global_id": "webtext-fineweb__CC-MAIN-2020-24__0__83432020", "lang": "en", "text": "Red Lobster and DoorDash expand partnership across North America\nRed Lobster, a seafood restaurant company, has expanded its partnership with last-mile logistics platform DoorDash to make delivery of high quality, traceable, sustainable, responsibly-sourced seafood even more accessible.\nTogether with DoorDash, delivery will be available from more than 300 Red Lobster locations across the U.S. and Canada by mid-July, giving more guests a convenient way to enjoy a great seafood meal from the comfort of their homes or offices.\n“We know our guests are busy, so we want to offer ways that make it easy and convenient for them to dine with us,” said Kim Lopdrup, CEO, Red Lobster.\n“We’re excited to expand our partnership with DoorDash as another way to grow our off-premise offerings and provide guests with an ultimate seafood dining experience, no matter where they are.”\nThrough this partnership, Red Lobster will significantly increase its delivery footprint and ensure a best-in-class customer experience through a full integration of DoorDash into its Point of Sale (POS) system. By mid-July, Red Lobster guests in all of DoorDash’s service areas will be able to place their orders through DoorDash’s mobile app or website.\n“At DoorDash we strive to offer the highest quality and service to our merchants, and we’re thrilled to scale our partnership with Red Lobster,” said Christopher Payne, Chief Operating Officer of DoorDash. “We look forward to making it even easier for customers everywhere to get their fresh seafood fix.”\nIn addition to delivery, Red Lobster is investing in To-Go, recently launching online ordering nationwide and updating its packaging to help maintain the integrity of the food. This month, Red Lobster will also add online ordering functionality to the My Red Lobster RewardsSM app.\nTo earn points and redeem tasty rewards, place a to-go order or join the waitlist at your local Red Lobster restaurant, sign up for Red Lobster’s app-based loyalty program, My Red Lobster Rewards.\nRed Lobster is the world’s largest and most-loved seafood restaurant company, headquartered in Orlando, Fla. With a proud heritage and an even brighter future, Red Lobster is focused on serving the highest quality, freshly prepared seafood that is traceable, sustainable and responsibly-sourced.\nDoorDash is a technology company that connects customers with their favorite local and national businesses in more than 850 cities across the United States and Canada.\nFounded in the summer of 2013, DoorDash empowers merchants to grow their businesses by offering on-demand delivery, data-driven insights, and better in-store efficiency, providing delightful experiences from door to door.", "domain": "food"}
{"url": "https://www.georgetown.edu/news/valentines-day-treats/", "date": "2021-03-04T22:49:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178369523.73/warc/CC-MAIN-20210304205238-20210304235238-00098.warc.gz", "language_score": 0.9594979286193848, "token_count": 545, "dump": "CC-MAIN-2021-10", "global_id": "webtext-fineweb__CC-MAIN-2021-10__0__172250745", "lang": "en", "text": "Food truly is the way to a person’s heart, and Valentine’s Day is the perfect time to bake for your friends, family, and loved ones to show them you care! In case you are running low on time or on ideas, here are a few that I made this week to get you going!\nChocolate Covered Fruit\n- We all know that chocolate-covered strawberries are a classic Valentine’s Day gift, but did you know that they’re actually super simple to DIY? I whipped some of these up in less than 10 minutes (for research purposes only, obviously!)and they were delicious. Microwave some chocolate chips with a splash of your milk of choice (I used oat milk) for ~45 seconds, stirring every 10 seconds, and you will have yourself a rich chocolate sauce that you can dip your fruit into. I also threw some on some apples I sliced and carved, and they were equally delicious. You can’t go wrong with fruit + chocolate!\nHeart-shaped Cocoa Bombs\n- I admit, I cannot take the credit for this one—that goes to my sister, Camille! She makes and sells these beauties, and I convinced her to send me some to try (again, for research purposes!). To make these for your loved ones, just melt some chocolate and pour into your mold of choice (she uses a heart mold) or a muffin tin. Let the chocolate harden and then fill with hot cocoa mix, marshmallows, or anything else you would like! Glue two halves together with more melted chocolate. These are so fun to use: just warm some milk in the microwave and then plop it in to watch it disappear!\nJam-filled Heart Cookies\n- I saw this recipe on Instagram (@soyummy) and I immediately had to try it. Basically, you make or buy a sugar cookie dough, roll it into balls, and then imprint the shape of a heart in each one with your thumbs or a stamp. Then, fill that heart up with strawberry jam (or any other flavor you want) before you bake them up! The result is a sweet, sticky, fruity dessert that is so cute and will be sure to win the affection of anyone you gift them to!\nI love to bake for my family and friends, and I love it even more when there is a holiday theme! I hope these ideas get you in the mood to grab your apron and spatula and hop into the kitchen this Valentine’s Dayto show your pals some love by whipping up some quick and easy treats! Happy baking, and hoya saxa!", "domain": "food"}
{"url": "http://www.hanselandgretelcandykitchen.com/aboutus", "date": "2019-03-19T23:56:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-13/segments/1552912202161.73/warc/CC-MAIN-20190319224005-20190320010005-00009.warc.gz", "language_score": 0.9496086835861206, "token_count": 727, "dump": "CC-MAIN-2019-13", "global_id": "webtext-fineweb__CC-MAIN-2019-13__0__104998425", "lang": "en", "text": "Hansel & Gretel Gourmet Candy Kitchen is a pleasant surprise right in the middle of the Alpine Village of Helen, Georgia. In a village where one might expect typical tourist fare, there is a remarkable candy kitchen that produces some of the finest hand-crafted chocolates & candies in Georgia. Rising from the most humble of beginnings in 1973, Hansel & Gretel has established itself as a serious manufacturer of incredibly delicious chocolates, the best peanut and pecan brittle you've ever tasted, and more than 100 other candies. From its start as a 234-square-foot candy shop in 1973, Hansel & Gretel has grown into a 5,000 square-foot retail/production facility.\nEvery day you will find freshly dipped strawberries, and Granny Smith apples are dipped in our homemade whipping cream caramel, coated with rich milk chocolate, and covered with pecans or other toppings. We make rich, crunchy almond butter toffee, five flavors of fruit jellies (all available either sanded with sugar, or coated with chocolate), marshmallow, and more than a dozen flavors of hand-dipped creams. We always hand-dip our glazed pineapple slices, orange peels, apricots, and ginger. There is an entire showcase dedicated to pretzels, graham crackers, and special layered chocolate cookies, all coated with real chocolate. We only use real chocolate in our products, not chocolate flavored coatings. If peanut butter is your favorite, there are more than a dozen products we manufacture that you are sure to enjoy, from fudge to meltaways, soft centers to crunch, and so much more.\nWe hand-dip stemmed cherries in real chocolate, but we also make cordial cherries with liquid centers. Our chocolate caramel pecan turtles are the best-selling piece of candy in all of Helen.\nAn extensive part of our chocolate production involves chocolate molding. We manufacture hundreds of different chocolate lollipops and dozens of different chocolate molded theme sets.\nWe make chocolate nut clusters and bark--the same as clusters, only flat instead of bite-sized pieces. Our chocolate truffles made with heavy cream are our signature pieces.\nEven if you have visited our company in Helen, it is possible you may have missed some of our items because there are so many to look at in the store! We are constantly growing and adding new items. Check out our website for more information about how to order our products for delivery to your home. We ship to every state in U.S.\nHansel & Gretel was started by Owner David Jones along with his wife Janet. He is the author of \"Candy Making For Dummies\" as well as past President of RCI (Retail Confectioners International Association) from June 2009 - June 2010. They now have their son-in-law & daughter, Mike & Diana Reis, coming into the business doing the businesses website, marketing and social media and are excited to take the store to the next level. They have four precious children who are quite the little candy confectioners to be.\nWe are mostly so thankful for all of our many customers all over the world! We wouldn't be where we are today if it wasn't for all of you! We hope you continue to enjoy our chocolates and candies as much as we enjoy making them! There's nothing better than putting a smile on someone's face from a little bit of sweetness! Always remember...\nMake life a little sweeter…", "domain": "food"}
{"url": "https://www.mtprovision.com/about-3", "date": "2024-04-19T00:06:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817249.26/warc/CC-MAIN-20240418222029-20240419012029-00330.warc.gz", "language_score": 0.9287912249565125, "token_count": 267, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__143743984", "lang": "en", "text": "In the heart of Fort Worth, TX, two entrepreneurs, Seth and Graham, embarked on a mission to revolutionize the way we snack. With a shared passion for health, nutrition, and culinary creativity, they founded Mt. Provision - a haven for snack lovers who don't want to compromise taste or health.\nAt Mt. Provision, we believe that a healthy lifestyle doesn't have to mean sacrificing flavor and enjoyment. We are dedicated to crafting gourmet snacks that are not only irresistibly delicious, but packed with the nutrition of whole, organic ingredients. Our secret? Freeze-dried vegetables.\nThe Magic of Freeze Drying\nFreeze-drying is our chosen method to preserve the natural goodness of vegetables. This process retains the original flavors, colors, and nutrients, ensuring that every bite is as healthy as it is delicious. Our snacks are free from artificial additives and preservatives, making them a perfect choice for health-conscious snackers.\nSeth and Graham's Promise\nAs the founders of Mt. Provision, we're committed to delivering quality, innovation, and satisfaction in every bag. Our journey is fueled by our passion for good food and a healthy lifestyle, and we're excited to share it with you.\nThank you for choosing Mt. Provision. Happy Snacking!", "domain": "food"}
{"url": "http://www.icemakeindia.co.in/blast-chiller-freezer.html", "date": "2018-01-16T13:05:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886436.25/warc/CC-MAIN-20180116125134-20180116145134-00671.warc.gz", "language_score": 0.8072447776794434, "token_count": 264, "dump": "CC-MAIN-2018-05", "global_id": "webtext-fineweb__CC-MAIN-2018-05__0__147055011", "lang": "en", "text": "Application: Multi-Door Design is effective when freezing or hardening of product is done with storage in crates and trolley.\nProduct: Ice Cream, Meat, Ready to Cook & Ready to Eat Food.\nTemperature: -25°C to -40°C\nCapacity: 200 Kg to 2000 Kg\nSupported with advanced technology we develop high-end Mini Blast Chiller & Freezer. We undertake bulk orders and promise to delivery right on time and at competitive prices.\nThis Mini Blast Chiller & Freezer pulls down the temperature of stored food items in minimal time.\nApplication: Ice Cream, Ice Candy, Meat, Packed & Frozen Foods\n· 10°C for Food Items in need of Blast Chilling\n· -26°C for Food Items in need of Blast Freezing\nCapacity: Starting from 50 kg\nWe are a leading manufacturer and exporter of Blast Chiller & Freezer - Forced Draft Type.\n|No. of Shelves||4 Shelves|\n|Material||Glass, Acrylic, Metal|\nWe are a leading manufacturer of Glass Door Display Chiller. Suitable for supermarkets to display Dairy items, Cake-Pastry, Chocolates, Beverages, Fruits & Vegetables, Flowers & Medicines etc.", "domain": "food"}
{"url": "https://cobbschool.org/2020/05/11/cobbs-garden-to-table-initiative/", "date": "2021-02-28T12:42:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178360853.31/warc/CC-MAIN-20210228115201-20210228145201-00117.warc.gz", "language_score": 0.8461694717407227, "token_count": 193, "dump": "CC-MAIN-2021-10", "global_id": "webtext-fineweb__CC-MAIN-2021-10__0__30170823", "lang": "en", "text": "The Garden To Table initiative was developed to:\n- Incorporate gardening as a norm for science, collaboration, developmental milestones and food;\n- Increase consumption of vegetables and fruits, to improve nutrition and health outcomes;\n- Improve knowledge and excitement about agriculture, gardening, food, nutrition and the environment;\n- Support economic development by increasing opportunities for local farmers, ranchers, food processors and food manufacturers to connect directly to students; and\n- Encourage environmental stewardship.\n Ridberg, R. A., Bell, J. F., Merritt, K. E., Harris, D. M., Young, H. M., & Tancredi, D. J. (2019). Effect of a Fruit and Vegetable Prescription Program on Children’s Fruit and Vegetable Consumption. Preventing Chronic Disease, 16, E73. https://doi.org/10.5888/pcd16.180555", "domain": "food"}
{"url": "http://www.rutadelaplata.com/en/3598-gastronomy", "date": "2017-12-15T14:04:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948572676.65/warc/CC-MAIN-20171215133912-20171215155912-00515.warc.gz", "language_score": 0.9581691026687622, "token_count": 382, "dump": "CC-MAIN-2017-51", "global_id": "webtext-fineweb__CC-MAIN-2017-51__0__200476266", "lang": "en", "text": "There are excellent restaurants in Seville, serving all the specialities of Andalusian cuisine, as well as national and international foods. However, Sevillian gastronomy finds its true identity in tapeo or the tasting of small portions of different dishes. The most widespread theory as to the origin of the tapa (savoury titbit) is that it comes from the custom of covering a glass of wine with a piece of bread and some sausage meat, which is how both were usually served.\nThe art of Tapeo\nOne curiosity associated with tapeo is the peculiar way Sevillian waiters have of naming off the available tapas, cleverly substituting the written menu lists, which are nonetheless displayed. Tapeo includes not only eating and drinking, but also represents a social act whose protocol has been strictly described by the best of experts.\nThe tapa tastes must be harmonized on a rising scale of intensity and properly spaced out.\nNo more than ten should be had, yet less than five is too austere.\nThere should be no more than four people in the group, to allow for easier mobility along the route, greater comfort at the bar and more harmonious conversation.\nTapas find their greatest ally in sherry wines, manzanilla or amontillado, although the hot climate of Seville makes cold beer advisable.\nRestaurants in Seville\nThe fame and uniqueness of tapeo should not take away the pleasure of fine dining in a good restaurant. Well-known both here and outside the Seville area, splendid restaurants use top-quality products to yield varied and imaginative menus. Countless dishes can also be enjoyed from Sevillian traditional cuisine, to which local chefs have made new contributions, improvements and innovations. Especiallly noteworthy are the cakes and pastries made by the nuns in the closed convents following very old traditional recipes.", "domain": "food"}
{"url": "https://satchlj.medium.com/cut-regulation-and-raise-food-prices-140fe3f01e28?source=user_profile---------2----------------------------", "date": "2023-01-29T16:30:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764499744.74/warc/CC-MAIN-20230129144110-20230129174110-00585.warc.gz", "language_score": 0.9672248363494873, "token_count": 2500, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__186795912", "lang": "en", "text": "At my family’s small lowbush blueberry farm in late July and early August, the energy is festive. Over a thousand customers come from around the valley with their friends and small children each year to participate in harvesting the year’s blueberries, and most of them have a personal connection to the farm and the land, if not to my family directly. The blueberry sorting barn is filled with the roaring of fans and conveyor belts as the fruit is winnowed and packaged into boxes of five, ten, or twenty pounds and sold directly a few yards away; out in the picturesque fields, customers pick their own berries alongside local teenagers harvesting thousands of pounds of blueberries each day for what is often their very first job. The fruit is firm and sweet, easily surpassing in quality the conventionally grown lowbush blueberries, usually from Canada or Maine, found in the frozen section at supermarkets; and healthy-minded mothers excitedly discuss the antioxidant properties of the lowbush variety while tussling the blueberry-stained hair of their toddlers.\nSmall farms like this one are good for society, as contributors to the community and as producers of sustenance. They are better for the environment, often using less energy from outside sources, employing sustainable agricultural methods like crop rotation, rotational grazing, minimal pesticide application, and providing humane conditions for healthy animals. They are more likely to act as carbon sinks than as net emitters when compared to their larger counterparts. Their food is usually fresher and healthier, and they usually grow diverse crops of fruits and vegetables instead of monocrops of corn and soy. Additionally, as Tamar Haspel wrote for the Washington Post, “there’s value in having a place where people can take kids to pull a carrot out of the ground or come face to face with a pig,” and virtually everyone agrees with this.\nThese correlations between good farming practices and farm size aren’t just correlations; there is real cause and effect going on. On small farms, both consumers and farm owners have a more direct connection to the land, and their decisions will thus more closely reflect the best interests of the land and the earth instead of their financial situation. While large farms act as maximum efficiency crop producing engines, small farms are more often managed in ways that are best for the long term.\nAs Haspel also writes, it is an accepted fact that small farms are struggling to survive. Because of the economy of scale, large farms are inherently more efficient, and when this plays out in the market, small farms’ share of food production falls: from 1991 to 2017, it was cut almost in half. Farm debt is at an all-time high, and the majority of small farms don’t sell even $10,000 worth of food annually. Over half the world’s hungry are small-scale agriculturalists, and if they can’t make enough to get by, many say, it seems highly dubious that small farms could come close to feeding the world.\nThe financial failures of America’s small farms, however, are by no means insurmountable. Those who point to the high numbers of financially impractical small farms as a reason they cannot be the vision for agriculture’s future forget that their struggles are in large part a result of government policy: poorly thought out regulations designed for industrial scale agriculture, large subsidies given primarily to the biggest farms, and the abandonment of New Deal style price floors (laws which set the minimum price a product could be legally sold for). It is true that most farms must be large enough to supply local retailers and to turn a profit; but the first requirement isn’t a very high threshold (my family’s thirty-six acre farm meets it easily), and there are new promising policies the government could implement that would result in financial viability for small farms and generate strength, prosperity, and health in communities nationwide.\nThe health and building codes’ regulation of small farms must be drastically reduced. Rod Dreher, in the January 2003 issue of the National Review, and Peter Andrée, writing for Canada’s Alternatives Journal in February 2009, detail how illogical regulations hurt farmers by forcing them to slaughter and process their animals in federally inspected abattoirs no matter where or how the meat will be sold. These regulations are necessary for industrial scale meat processors, but outbreaks of E. coli or listeria are not a concern for small farmers who are processing the meat that they raised and are selling directly to consumers. In some regions, it is illegal to sell meat or eggs from poultry raised outdoors because of concerns about the avian flu, a phenomenon primarily associated with industrial factory farms. In Virginia, Dreher reported, the famous farmer and activist Joel Salatin had to put designated bathrooms and lockers for employees into his inspected meat processing facility even though he had no employees. And on my family’s farm here in Massachusetts, laws regulating the transportation of frozen food, the disposal of dairy wastewater, and other important and consideration-worthy issues have nevertheless placed roadblocks to our business in ridiculous and illogical ways for which they were not meant.\nThere are several key ways regulations on small farmers should be lifted to promote their growth while protecting the public health. Direct farmer to consumer sales should be mostly or completely deregulated, and restrictions on indirect sales should be loosened. Constitutional clauses like the failed LD 783 of Maine should become endorsed by the U.S. Food and Drug Administration, protecting the “Right to Food” by preventing regulation of homemade direct-sales food. In the meantime, municipalities should be given the option to enact town-specific bylaws declaring “food sovereignty” which allow the direct on-site sale of food without regulation (this has been granted in Maine only to be gutted by threats from the USDA), and food sovereignty laws should be extended to include products sold at farmers’ markets. Licenses for small meat processing facilities, on the other hand, should still be required for wholesalers, but they should be controlled by municipalities or states when those bodies choose to declare sovereignty, and they should be centered around a dogma of placing minimum burden on small farmers while maintaining food safety. Additionally, restrictions on non-meat wholesale transactions should be loosened for small farmers selling to local stores. This can be done especially in rural areas where the retailer is locally positioned relative to the farm because any irresponsible behavior on the part of the farmer would be kept in check by direct relationships with the consumers of the area.\nIn addition to desisting as much as possible from active interference with small farms, the government should incentivize buying sustainably grown food. If small farms were deregulated in these ways, many more of them would likely become profitable and expand into growing new crops and livestock for their communities. But the economy of scale would mean that large conventionally managed agribusinesses would still be able to charge far less for their food than small, sustainable growers, and as cost is the single most important purchasing influencer for food buyers, small farms would still be outcompeted. So in order to truly promote the well being of small farms, the government must economically intervene to level the playing field. There are a myriad of ways this could be done, from direct guaranteed government paychecks to these farms to purchasing and reselling food at a loss in order to guarantee a price floor for farmers while keeping the costs low for consumers. Every option has benefits and drawbacks; the one I argue is best tackles several issues simultaneously.\nThe best way for the government to support small farmers is through giving purchasing power to consumers. The problem the government must address is one of equalizing food prices. In order for this to happen, either small farms must lower their prices, or large farms must raise their prices. Although many do not like the idea of raising food prices, in this country the majority of people can afford to spend more on food than they do now: in 2019, American’s spent a smaller share of their incomes on food than ever before, down almost 50 percent from 1960. If the government taxed agribusiness heavily, they would be forced to raise their prices, allowing small farms to do the same without being outcompeted. Expanded welfare programs could enable those who cannot afford an increase in food spending to support small sustainably managed farms through greatly expanding programs like the federal government’s SNAP benefits and Massachusetts’ Healthy Incentives Program. Under this system, small farms could become authorized incentives program vendors, enabling them to accept the incentive dollars from low-income shoppers who would receive a monthly credit to spend through the program. This kind of program is known to be realistic, as versions of it have already been implemented, and effective, as has been shown in practice and through studies.\nOne challenge to be faced if this were implemented would involve ensuring that the vast majority of eligible farms sign on to start accepting the incentives. This could be accomplished through one-time monetary rewards to farms when they sign up, as well as the promotion of the program through advertising and educational initiatives. Once a critical mass of small farms began to participate, the rest would be pushed to follow by competition, and the monetary rewards could be discontinued. Another challenge would be transitioning to increased levels of direct sales in cities, where food must be transported further from farm to table. This could be addressed through systems like sellers’ cooperatives, where many small farms own one supermarket together, so prices are raised only minimally and incentive dollars could still be accepted. Distribution could also be handled by third parties though schemes like the UK’s food box system, which are essentially scaled-up CSAs incorporating many small farms into one delivery system.\nThe raising of food prices and preferential treatment for small agriculture would be a complete overhaul of the agricultural economy, but the benefits would be widespread and deep-reaching, accomplishing much more than saving struggling small farmers. First, it would maintain a more competitive environment than direct payments to farms because consumers would still be deciding which farms to support. Businesses with poor quality produce or bad customer service would therefore be held accountable. Second, more people would buy directly from farmers, ensuring that more of their money would directly support agriculture (instead of middlemen), and strengthening consumers’ connection to their food and the land it is grown on. Third, both the middle and upper classes would spend a percentage of their money on food that is closer to what low income families spend now, leading Americans to value food more and hopefully waste less. Finally, everyone across class boundaries would be able to eat healthier food, reducing health care costs for the country and improving quality of life across the board. The government could spend the tax money from big agriculture, as well as what that they already spend on subsidies for agribusiness, on programs that benefit us all: research for long term sustainability, including exploring ways to produce food from non-arable land; conservation of farmland threatened by development; and, of course, the expanded food assistance and incentives programs.\nThese policies are not meant to end large-scale, super-efficient food production. Rather, they would force these businesses to charge more in order to benefit smaller farms. Large operations would remain profitable, as increased prices would compensate for increased taxation, and further government policies could assist them in transitioning to more sustainable farming practices.\nIn a country with flourishing small farms, fed by healthy locally grown food, supported by an empowered USDA and FDA, and where the poor are secure in their access not only to enough food but to high quality food, carbon emissions would be cut, health issues would decline, inequality would decrease, and quality of life would rise. This would all be accomplished simply by removing unnecessary regulations, raising taxes on large farming corporations, and expanding popular social programs which already exist. These reforms or variations on them must be added to the ever-growing list of powerful, common sense legislation on the progressive agenda, alongside election reform, single-payer healthcare, and aggressive action on climate change and inequality. Then, as grassroots action eats away at the power of lobbyists and the status quo, we can start a transition to a healthier, more resilient nation of omnivores.", "domain": "food"}
{"url": "https://www.saqibbhatti.org.uk/news/saqib-sponsors-nfu-and-farm-africa-event-parliament-0", "date": "2024-04-23T12:00:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818474.95/warc/CC-MAIN-20240423095619-20240423125619-00816.warc.gz", "language_score": 0.9446095824241638, "token_count": 552, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__127523294", "lang": "en", "text": "Saqib Bhatti MP, Member of Parliament for Meriden, sponsored an event in Parliament for the National Farmers’ Union (NFU) and the charity Farm Africa. The event celebrated the partnership between the NFU and Farm Africa as they continue to tackle farming issues across both continents. The reception focused on the importance of sustainable agriculture and highlighted the need to support smallholder farmers worldwide in tackling the climate crisis.\nSmallholder farmers make up the majority of the world’s poorest people. And they produce the majority of food in developing countries. Yet it is they who are bearing the brunt of the climate crisis, with very little support to adapt to extreme weather events. The percentage of global climate finance reaching smallholder farmers is falling and is now just 0.8%.\nIt is the goal of the UK government’s international development strategy to end extreme poverty and tackle climate change and biodiversity loss. To do this it is recognised that all countries must achieve sustainable and inclusive growth, and the UK has made a commitment to leave no one behind. At the event, Farm Africa called for support for the agricultural sector to be focused on, increasing climate finance for smallholder farmers, prioritising support for female smallholder farmers and helping smallholder farmers engage with markets.\nCommenting on the event, Saqib said:\n“I was so pleased to be able to sponsor this event for the NFU and Farm Africa. It is so important that we support not only our farming community but the worldwide farming community as we transition to more sustainable practices. It is organisations like the NFU and Farm Africa that make a real positive impact on the lives of farmers and I am proud to support them in doing so.”\nMinette Batters, President of the NFU and a Farm Africa ambassador, commented:\n“Farmers all over the world are being hit by challenge after challenge as the climate crisis accelerates, threatening food security. I am proud to be an ambassador of Farm Africa, an organisation that is helping smallholder farmers across eastern Africa to implement climate-smart agricultural practices that mean they can grow and sell more, while protecting the environment for generations to come.”\nDr Diana Onyango, Head of Technical Team at Farm Africa, added:\n“Across eastern Africa, smallholder farmers, the people most likely to be living in extreme poverty, are being left on their own to adapt to a climate crisis they did not create. The SDGs are significantly off-track. Poverty is rising not falling. One billion people live with severe food insecurity. Getting the SDGs back on track means supporting smallholder farmers, especially female farmers who are most affected by the climate crisis.”", "domain": "food"}
{"url": "http://www.rashtradarpan.com/food-zone/till-chikki/", "date": "2021-04-13T04:34:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038072082.26/warc/CC-MAIN-20210413031741-20210413061741-00291.warc.gz", "language_score": 0.8404294848442078, "token_count": 248, "dump": "CC-MAIN-2021-17", "global_id": "webtext-fineweb__CC-MAIN-2021-17__0__36228105", "lang": "en", "text": "Til chikki, made with sugar and jaggery is often made for Uttarayan (kite flying festival). It can be prepared in a matter of minutes.\n- 100 grams sesame seeds / til\n- 100 grams jaggery\n- 2 tablespoons pure ghee\n- Roast the sesame seeds / til in a heavy bottomed pan on a low flame for about five minutes till they start to make a popping sound.\n- Remove from the pan and transfer in another bowl.\n- In the same pan add two tablespoons of ghee and the jaggery.\n- When the jaggery begins to melt, keep stirring till it melts completely.\n- Add the sesame seeds / til and stir to mix evenly.\n- Transfer on a greased plate or any flat dish with smooth surface. You must apply a little amount of ghee on the plate so that the chikki comes off easily.\n- Roll it flat with a greased rolling pin and cut into squares while the til chikki is still hot.\n- As soon as thetil chikki cools, transfer into an airtight box. The til chikki can be stored for weeks.", "domain": "food"}
{"url": "https://learning.covoji.com/growth/yee-sang-prosperity-toss-salad/", "date": "2020-08-07T00:26:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439737050.56/warc/CC-MAIN-20200807000315-20200807030315-00172.warc.gz", "language_score": 0.8886688351631165, "token_count": 413, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__105082542", "lang": "en", "text": "Yee Sang (Prosperity Toss Salad) is one of the dishes most Malaysian Chinese anticipate and look forward to during the Chinese New Year. Normally, this dish is served from the seventh day of the Chinese New Year. The seventh day is also known as Renri (Human Day). Also called the Day of Humankind, renri is regarded as the common “birthday” of all humans in ancient Chinese tradition. We prepare Yee Sang to celebrate the birthday of mankind.\nColorful Yee Sang is a tasty salad symbolizing abundance, prosperity, and vigor. The fun part is the tossing of the salad. Get the kids to join in. It is believed that the higher and more vigorous the toss, the better the new year! Don’t forget those auspicious wishes.\nIngredients For Salad\n- 4 large carrots\n- 2 large cucumbers\n- 1 large daikon (white radish)\n- 250g seaweed\n- 250-350g smoked salmon or fresh salmon (sashimi)\n- Pickled ginger\n- 1 lime\n- 6-8 sheets wonton skin\n- Oil for shallow frying\n- 4 tbs plum sauce\n- 1 tbs hoisin sauce\n- a few drops of sesame oil\n- Julienne the carrots, cucumber and radish and place around the outer edge of the serving plate. Add the seaweed next to the julienned vegetables. Place small amounts of pickled ginger and slices of lime around the plate.\n- Slice the smoked/sashimi salmon and place in the centre of the plate.\n- Heat oil in a shallow frying pan and fry the wonton skins until golden brown. Remove from oil and drain.\n- Mix the plum sauce, hoisin sauce and sesame oil in a separate bowl.\n- When you’re ready to serve, crumble the wonton skin across the salad, and pour the sauce over.\n- Invite everyone to yee sang.", "domain": "food"}
{"url": "https://thetechhit.com/how-online-cake-delivery-services-are-reshaping-celebrations-in-pune/", "date": "2024-04-14T18:13:01Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.19/warc/CC-MAIN-20240414161724-20240414191724-00062.warc.gz", "language_score": 0.9337117075920105, "token_count": 1114, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__168595985", "lang": "en", "text": "Pune residents are increasingly having mail-ordered cake parties. Technology is essential to the holiday scene in this busy city where partying and culture coexist. Online Cake Delivery in Pune services are popular because they offer many options, are easy to use, and personalize many events. This article discusses why these services are becoming more popular and how they affect Pune celebrations.\nComfort at your doorstep\nPune residents need more time to plan big parties due to their busy lives. Due to their convenience, online cake delivery services have saved the day. People can now order delicious cakes online and have them delivered with a few clicks. This makes party planning easier and faster, which is excellent.\nOrdering is simple, and other parts are helpful. With its crowded streets and short daylight hours, the city’s busy residents will appreciate cake delivery.\nVariety of Cakes\nLike its diverse population, Pune’s celebrations combine modern and traditional elements. A variety of cakes from online cake delivery services suits these tastes. This service can recommend a local or current menu emphasizing design and theme.\nCakes enhance birthdays, anniversaries, festivals, and other parties. Multicultural Pune cakes enhance any event.\nOnline cake delivery is great for customization. You can choose flavours, decorate cakes to match the party theme, and write meaningful messages. This customization makes ordering fun and the recipient’s celebration meaningful.\nA family milestone cake can symbolize their journey. A personal touch makes the cake a spiritual center for celebrants.\nOnline cake delivery helps you arrive on time at busy parties.\nPune’s tight event schedules require on-time cake delivery. This fast, reliable service ensures your cake arrives safely.\nInternet cake delivery makes any party, from surprise birthday to formal, triumphant. Timely delivery of a tasty, attractive cake sets the tone for a successful event.\nReliable online cake delivery services value quality. These services pay close attention to ingredients and artistic details to make delicious cakes. Customers can trust their special event cakes to be the best and tastiest because they strive for perfection.\nIf you’re looking for celebratory desserts in a city with high food standards, ensure the online cake delivery service guarantees quality. The effort to make the celebration look and taste good made it even more special.\nAlways ready to help\nOnline cake delivery services are excellent because they’re available 24/7. These services are available 24/7, giving customers more flexibility than a bakery. Whether you’re throwing a party or know someone who needs one, getting this cake last minute is helpful.\nThe 24/7 availability suits Pune residents’ busy schedules and celebratory moods, which don’t follow time limits. Place orders whenever you want to give yourself more time to plan your party.\nCurrent Social Media Sharing Trends\nSocial media’s meteoric rise has changed how people share and record their lives, including parties. Online cake delivery services offer Instagram-worthy cakes, which contributes to this trend. It’s so pretty. You can post these cakes on social media and turn parties into online exhibits.\nPeople love to post party photos, and a good cake is immediately noticeable. Online cake delivery services’ artistic cake-making skills modernize Pune’s party culture and fit the desire to record and share priceless moments digitally.\nSupporting local businesses\nPune online cake delivery services partner with local bakeries and craftspeople. This cooperation between local small businesses helps them grow and gives customers a variety of products and services. Buyers of these services strengthen community and success for all. This boosts the local economy.\nCelebrations make local businesses feel more natural and community-focused. Puneans are proud to support local businesses when they shop. Online cake delivery services connect customers with Pune’s talented chefs.\nFun without touching\nThe global pandemic has made people want to be touchless. Take advantage of this trend with online cake delivery. Inside, people can follow safety rules and celebrate important events. You can enjoy celebrations safely with contactless delivery.\nThis contactless method works well in Pune due to the unique challenges of living close together and maintaining social distance. Online cake delivery is a safe way to celebrate important events.\nSurprising people make celebrations unique. Send cakes as gifts online with cake delivery services. Surprise parties are more accessible thanks to this. This gives the party a surprise boost of happiness that both parties will remember.\nA Pune friend or family member can send a surprise cake for a special occasion, even if they are apart. Strange things make celebrations more meaningful and unite people, even if they live far apart.\nTo conclude, online cake delivery has changed Pune celebrations. It changes everything about desserts, not just how to make them. These services are essential to modern celebrations due to their variety, dependability, personalization, ease of use, and trendiness. Pune is always trying new technology, so online cake delivery will continue to impact celebrations. Customers, local businesses, and the community they serve work together to make celebration culture lively and friendly. City residents can spread joy with online cake delivery. Each party is an opportunity to celebrate traditions, express oneself, and meet new people. Residents of the city are increasingly dependent on creativity and efficiency.", "domain": "food"}
{"url": "https://boydsbeef.ca/", "date": "2024-04-21T23:51:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818067.32/warc/CC-MAIN-20240421225303-20240422015303-00306.warc.gz", "language_score": 0.9299095273017883, "token_count": 442, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__17114341", "lang": "en", "text": "Boyd's Beef at South Glanton Farms\nThe Boyd family is proud to offer Boyd’s Beef to our local community. Boyd’s Beef is all natural and grass finished on forages that are grown on healthy, biologically active soils. This ensures increased nutrient density and a desirable fatty acid profile in the meat.\nBy purchasing Boyd’s Beef not only are you buying a high quality, nutritious, locally produced and processed product, you are buying into a production system that is constantly improving the natural resources on our farm.\nHow it Works\nWhen you sign up for a subscription meat box you are allowing yourself access to natural grass-fed beef throughout the year without having the upfront cost of purchasing a whole or half beef and a large deep freezer. Since we currently only butcher seasonally off green grass we have a limited amount of meat subscriptions available. The meat boxes are priced at a discount to purchasing individual cuts of meat.\nWhen you sign up for our subscription service we will assume that you are going to commit to purchase the same amount every two months, but if for some reason you need to cancel you are free to do so at any time.\nBeef Subscription Service\nOur subscription service works when consumers commit to an ongoing monthly purchase of grass fed beef from our farm to your family.\nWe’ve created three different packages at a range of price points so anybody can enjoy the benefits of purchasing direct from the farm, without the need to have a dedicated deep freeze.\nOnce you’ve subscribed to any of our packages, we will follow up by email and arrange for a time for drop off. We will deliver to Brandon and have pick up spots in both Brandon and Clear Lake.\nAll beef will be shipped frozen.\nIf you would like to purchase individual cuts check out our online store or visit the Green Spot 1329 Rosser Ave. East in Brandon. All orders over $70 are eligible for free delivery within a 10 km radius of Brandon or can be picked 2 business days after order has been placed at the Green Spot.\navailable from 08:00 – 17:00", "domain": "food"}
{"url": "https://www.pizzadeliverynewarknj.com/pizza/", "date": "2023-09-23T08:09:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506480.35/warc/CC-MAIN-20230923062631-20230923092631-00124.warc.gz", "language_score": 0.9360578656196594, "token_count": 310, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__50326327", "lang": "en", "text": "Here at Pizza Town, we make certain our pizza delivery in Newark, NJ arrives on time and in the safest and most reliable manner possible. We never sacrifice our driver’s safety or food quality. Customers trust and love this about us!\nOur pizza is made to order, whether prepared from online orders or in-store ordering. Our experts repeat each order back to our customer to make certain we meet every detail in a satisfactory manner. We prepare every pizza with the freshest of ingredients to ensure a tasty experience that keeps customers coming back for more!\nWe provide our customers with a competent, reliable, and safe delivery service. Every person receives an estimated delivery time to aid with meal planning. Our drivers will arrive in our company car, complete with an easily recognized logo and sign. Every driver will be wearing a company uniform to ensure customer safety. We guarantee our pizzas are delivered hot, secure, and ready to eat!\nWe sell pizza by the slice for those times when ordering a quick and convenient treat are in order. Topping it off with one of our refreshing beverages completes the meal experience!\nWe sell pizzas in different sizes ranging from small to Sicilian. Our small size is ideal for one or two people wanting to take a break from kitchen duties. Our Sicilian size is perfect for larger gatherings like workplace parties or family night at home. Let our experts help decide which size best suits the need.\nNo one does pizza better than we do at Pizza Town in the Newark, NJ area.", "domain": "food"}
{"url": "https://reportwire.co/22-expert-approved-tailgate-essentials-youll-want-to-buy-asap-cnn-underscored/", "date": "2023-05-30T05:40:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224645089.3/warc/CC-MAIN-20230530032334-20230530062334-00601.warc.gz", "language_score": 0.9404269456863403, "token_count": 2647, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__274884488", "lang": "en", "text": "Watching our favorite team gut it out on the gridiron is great and all, but if we’re being completely honest? Scoring tickets for the big game is more about the tailgates than the tackles. As football season returns, the grills come out, the beer gets chilled and the parking lot parties get kicked into high gear.\nIt’s officially time to plan your menu, stock up on supplies and get all the gear you’ll need for a successful tailgate party. For a little coaching on our next tailgate playbook, we turned to John Currence — an Oxford, Mississippi-based James Beard Award-winning chef and “Top Chef Masters” contestant, whose book “Tailgreat” pays homage to the pregaming tradition — and Susie Bulloch, whose website Hey Grill Hey offers a slew of barbecue recipes along with a signature line of rubs and sauces.\nFrom $11.99 at Amazon\nCurrence’s tailgating cookbook is packed with recipes sure to score a touchdown with your guests. From breakfast ideas (Shrimp and Cheese Grit Soufflé, anyone?) to snacks (Korean BBQ Wings for the win!) to dips (Chili and Cheese Frito Pie, please) to po’boys, sliders, tacos, ribs and hand pies, we honestly don’t even care who’s playing. Bring on the party!\nYes, hot dogs, hamburgers and brats are tailgate no-brainers. But with a little forethought, it’s easy to elevate your next party before the big game. “I love to precook wings about three-fourths of the way, drizzle them with oil and then finish them on the grill before tossing them with whatever I choose to dress them with,” Currence says. “And marinated vegetables on the grill for just a touch of flavor — but leaving them with most of their raw texture — is always a crowd-pleaser.”\n$19.99 $18.99 at Amazon\nKeep your kabobs and skewers from falling through the grill grate with this highly rated wok made of nonstick perforated steel.\nAnything handheld is the way to go when it comes to a successful tailgate, according to Bulloch. “I love making a batch of smoked deviled eggs before the tailgate — they’re always a huge hit,” she says. “Then, when the crew is all assembled, I fire up the grill for some Grilled Buffalo Chicken Skewers — all of that classic Buffalo chicken flavor on a tailgate-friendly stick. Nobody can resist the smell of them on the grill, and we always pick up a few extra guests who follow their noses to our setup.”\n$12.59 $7.99 at Amazon\nThis pack of 12 stainless steel kabob skewers gets rave reviews for being reusable and long-lasting, sturdy and, at 14 inches, long enough to hold a great amount of meat and veggies.\n“My goal with any tailgate is to only pack what is necessary, and premade sauces and seasonings make that task so much easier,” Bulloch says. “If you pack a few seasonings and sauces that can cover your flavor bases, then you can avoid loading up 12 jars of individual spices and unnecessary condiments.”\nSome versatile faves from her Hey Grill Hey line that work for everything you throw on the grill, from classic burgers to fajitas, include Beef Rub, Chicken Rub and Fiesta Rub, along with Whiskey Peach BBQ Sauce, Texas Style BBQ Sauce and Maple Bourbon Grilling Glaze.\n$12.99 at Hey Grill Hey\nBulloch’s all-purpose beef seasoning mixes salt, pepper and six other spices, perfect for topping burgers, steaks, veggies and more. It’s also an award winner, nabbing first place honors at the National Barbecue Association’s 2020 awards.\nVery little about tailgating, according to Currence, is simple or convenient, so using tools that make the job easier is important. “As much as I hate to say it, gas grills make the most sense for a tailgate, as dealing with burn-down charcoal is always a challenge in a space that is not yours,” he says. “I suggest looking for something lightweight and easy to handle that cools down quickly.”\nFor charcoal, gas grills and more, check out our full guide to the best grills here.\n$219.99 $187.75 at Amazon\nCurrence is a fan of Cuisinart’s top-rated tabletop propane chef’s grill that comes with two burners and an electronic ignition and requires zero assembly. “It’s all stainless and very slick-looking and super easy to clean,” he says.\n$319.99 $289.99 at Amazon\nCurrence also recommends Coleman’s RoadTrip series of stand-alone grills, noting their high performance. This propane model features three adjustable burners, a large grilling area, quick-fold legs, wheels and a push-button ignition, plus an integrated thermometer for easy monitoring.\nAccording to Bulloch, portability and capacity are key to finding a great tailgating grill. “You want a grill that’s easy to move but has enough cooking space to fit more than two hot dogs and one ear of corn,” she says. “As far as portability, I look for grills that are self-contained, meaning I don’t need to pack up a bunch of additional pieces to assemble it at the tailgate.”\n$399.99 at Ace Hardware and PK Grills\nBulloch calls this PKGO her current favorite tailgate grill. “I’ve hauled this grill all over the place this summer and have loved the versatility,” she says. “The PKGO actually opens up and splits in half to double that grill grate real estate. Charcoal-fueled with super-thick walls means that you can grill hot and fast or even smoke low and slow, all without needing propane or electricity.”\nOne major piece of the successful tailgate party puzzle: how best to keep food and drinks hot or cold. “I always pack a few small coolers instead of one large one,” Bulloch says. “One cold cooler is for raw meats. You always want to keep that separate from your drinks or fresh fruits and vegetables. Pick something that is one solid piece of plastic inside so it is easy to sanitize when you get home.”\nCheck out more of our favorite coolers here.\n$39.99 $34.99 at Amazon\nBulloch prefers to load a second cooler with drinks and anything ready to eat cold, while a third cooler is for hot items. “I usually use this to transport hot items I’ve made at home, from briskets to smoked ribs or pulled pork,” she says, noting she lines the cooler with towels to keep meat at the perfect hot serving temperature for hours.\n$169.99 $147.77 at Amazon\nHave food you need to keep hot during your tailgate? This cooler has a warming mode to keep your meats, dips or sides at least 40 degrees warmer than the temp outside. Want to use it as a refrigeration unit? No sweat: It’ll stay around 30 degrees and, instead of ice, just plug it into your car’s power adapter.\nCurrence likes to wrap bricks in aluminum foil, heating them to 400 degrees, then places them in the bottom of a cooler, covering them with a towel and layering the food on top to keep it warm. “To keep things cold,” he adds, “fill Ziploc bags with water and freeze them flat for layering on your cold food. This keeps your food cold without all the mess of melted ice.”\n$275 at Yeti and Amazon\nThe smaller version of our pick for the best cooler, this Yeti is top-of-the-line thanks to its ruggedness, outstanding ability to keep things ice cold for hours and leakproof, easy drainage. This model holds up to 20 cans with a two-to-one ice-to-can ratio and comes with a standard dry goods basket. “Simply put, Yeti is 100% unparalleled,” Currence says.\n$105 at ThermoWorks\n“Anytime I’m leaving home to cook, whether it’s to tailgate or teach a barbecue class, I always make sure to pack two things: my instant-read thermometer and a portable knife set,” Bulloch says. “My favorite thermometer is the Thermapen One. It gives an incredibly accurate readout in one second. A quick reading may not seem important until your hand is holding a thermometer over a hot grill. Having accurate and fast temperature readings means that you can cook anything while you’re tailgating without worrying about under- or overcooking your food.”\n$54.99 $49.99 at Amazon\nBulloch says this nine-piece knife set, complete with a chef, bread, paring, fillet and utility knife, plus a carving fork, shears, cutting board and carry case, has a permanent spot in her tailgating kit, calling it “sharp, versatile and not too precious.”\n$35 at Yeti\nOf course, you’ll want to rep your team when you’re tailgating. Thankfully, Yeti has tons of customizable gear including coolers, buckets and drinkware perfect for the pre-game festivities.\n$199.95 $164.95 at Amazon\nMark your space while proving your tailgating guests with plenty of shade with this highly rated pop-up canopy that will shield you from rain, wind and sun as you pregame. Water-resistant with 50-plus UV protection fabric, it’s super sturdy and comes with a wheeled rolled bag for easy transport.\n$119.95 at Amazon\nGet ample coverage, including two removable side walls with this pop-up tent that gets rave reviews for being easy to assemble, with no tools required, its waterproof, sun-resistant fabric and rugged roller bag.\n$229.99 $169.99 at Amazon\nSnag some serious savings on this hexagon-shaped 13-foot-by-13-foot beach canopy that also works in the grass or on concrete for tailgate parties. Easy to set up in just three minutes, it includes two-way roof vents for better air circulation as well as a wheeled carry bag.\n$129.99 at Amazon\nWhen tailgating space is tight, pull out this lightweight and portable awning that attaches to your vehicle, giving you plenty of shade without needing to take up multiple parking spots. Prefer to ground it? It comes with steel poles to allow that too.\n$300 at Yeti\nIf comfort is your primary concern, you’ll want to opt for this camp chair from Yeti, which will keep you cozy no matter how long you tailgate. Plus, it comes with a built-in cup holder and can support up to 500 pounds.\n$39.99 at Target\nYou’ll need to provide some seating if you plan to tailgate all day, and this chair gets top ratings for its wide seat (it holds up to 300 pounds), cup holder and media pocket and overall comfort.\n$62.99 $47.24 at NFL Shop\nSupport your favorite football team with a logo’d chair from the NFL Shop, the league’s official store. Each chair features adjustable armrests and two cup holders and folds up to pack away easily before kick off. Find your favorite team here.\n$102.15 $92.99 at Amazon\nGive yourself some food prep space at your next tailgate with this highly rated table that’s sturdy, handy and easy to assemble. The large tabletop, plus two side shelves and a lower shelf, along with hooks and a paper towel holder will keep all your supplies handy.\n$98.99 at Amazon\nProvide six seats with this foldable bench that’s an Amazon bestseller. Easy to set up in just seconds, each seat can hold up to 200 pounds, it comes with a carry bag for easy storage, and side bags at either end can hold water bottles, phones and more.", "domain": "food"}
{"url": "http://www.lesterseats.com/blog/2016/9/9/carrot-cupcakes-with-cream-cheese-icing", "date": "2019-09-19T06:45:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514573444.87/warc/CC-MAIN-20190919060532-20190919082532-00502.warc.gz", "language_score": 0.8211178779602051, "token_count": 419, "dump": "CC-MAIN-2019-39", "global_id": "webtext-fineweb__CC-MAIN-2019-39__0__14822778", "lang": "en", "text": "Carrot Cupcakes with Cream Cheese Icing\nA tried and true recipe from my own mum's collection. Also makes a wonderful cake (see additional notes at the bottom for these instructions).\n1 cup of sugar\n1 cup of brown sugar\n1 cup of vegetable oil\n2 cups of flour\n2 teaspoons of baking powder\n1 teaspoon of baking soda\n1 teaspoon of salt\n2 teaspoons of cinnamon\n½ teaspoon of nutmeg\n¼ teaspoon of allspice\n2 ½ cups grated raw carrots\n1 cup drained of crushed pineapple\n1 teaspoon of vanilla extract\nNote: Coconut and nuts also work well in this recipe. If adding these ingredients use: 1/2 cup of moist flaked coconut or 1/2 cup finely chopped nuts and decrease the grated raw carrots to 2 cups.\nCream Cheese Frosting Ingredients\n8 ounces of softened cream cheese\n¼ cup of butter\n2 teaspoons of vanilla extract\n3 ½ cups of sifted icing sugar\nCarrot Cupcake Directions\n- Preheat oven to 350 degrees Fahrenheit\n- In a large bowl beat eggs until frothy.\n- Gradually beat in sugars and oil.\n- In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.\n- Stir into egg mixture.\n- Stir in carrots, pineapple, and vanilla.\n- Evenly distribute the batter into 26-28 lined muffin tins.\n- Bake for 20-25 minutes.\n- Let cool in pan for 5-10 minutes, then remove and place on wire rack and let cool completely.\n- Cream together cream cheese, butter, and vanilla.\n- Gradually beat in enough icing sugar to give smooth, spreadable consistency.\nCake Note: To make layered cake, divide above mixture into two greased and floured cake pans. Bake at 350F for 35-40 minutes.\nFor a 13x9 pan, bake at 350F for 45-50 minutes, and for a tube pan, bake at 350F for 60 minutes.", "domain": "food"}
{"url": "https://www.bongis.com/faq", "date": "2023-01-29T11:44:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764499713.50/warc/CC-MAIN-20230129112153-20230129142153-00177.warc.gz", "language_score": 0.9481993317604065, "token_count": 321, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__90135913", "lang": "en", "text": "Why are your turkeys white?\nThey have had the color bred out of them. This was done because on occasion pigment from the feather would discolor the birds skin during dressing. The result is the clean, white, unblemished skin of today’s dressed turkey.\nWhich are better, hens or toms?\nThere is no difference in eating quality. If you want a turkey up to 18 lbs., it’s usually a hen, and if you want a turkey larger than 18 lbs., it’s usually a tom.\nAren’t toms tougher?\nNo, this assumption is based on the mistaken belief that toms are quite a bit older at dressing time than the hens.\nWhat’s the best way to roast a turkey?\nFresh or frozen, start with a Bongi’s turkey. Then be sure to not overcook it by using a thermometer. Any thermometer is better than none, but the very best is an instant read thermometer. White meat is best at 170 degrees, and dark meat at 180 degrees. Please don’t cook your turkey to 185 degrees like many oven thermometers suggest.\nIs there something in turkey meat that makes you drowsy?\nTurkey is naturally high in the amino acid l-tryptophane. L-tryptophane is believed to produce a natural calming effect. Milk is also high in this substance, hence the practice of drinking a warm glass of milk before bedtime to promote sleep.\nStill Have a Question?", "domain": "food"}
{"url": "https://elegant.vn/travel/view/199?key=MEKONG%20DELTA%20BY%20SPEED%20BOAT%20FULL%20DAY%20TRIP", "date": "2023-03-28T02:26:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296948756.99/warc/CC-MAIN-20230328011555-20230328041555-00004.warc.gz", "language_score": 0.9206950068473816, "token_count": 289, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__60982759", "lang": "en", "text": "Cruising through canals and along Saigon River in the Mekong Delta, you will enjoy some typical Southern Vietnamese’s activities such as: traditional music, cycling on village roads, rowing a boat, savoring honey tea, Mekong vodka as well as gourmet lunch on Ben Tre island. The tour also includes a visit to a coconut candy factory.\n07:30 am Pick-up at the customers’ hotel and transfer to Tan Cang pier.\n08:00 am Depart to Mekong Delta (My Tho) by luxury speedboat. When on board, enjoy a light breakfast of The Pat' a Chou cake with Lavie water & seasonal fruits, enjoy the fresh air and understand the daily life of local citizens living along the river banks.\n10:00 am Arrive to Mekong Delta (My Tho):\n12:00 pm Cruise to Diem Phuong restaurant and enjoy your Vietnamese traditional lunch with delicious 7-courses: Elephant-Ear fish (one very special dish in Mekong Delta), rice-paper served with fish sauce and other dishes.\n01:30 pm Finish lunch and head to Saigon.\n03:30 pm Arrive back to Saigon to be dropped off at your place of stay.\nTour Departure Time: 8:00 AM\nTour Length: Approximately 7.5 hours", "domain": "food"}
{"url": "https://www.pimatasauce.com/butter-curry-box-2-p.asp", "date": "2021-06-16T17:56:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623487625967.33/warc/CC-MAIN-20210616155529-20210616185529-00164.warc.gz", "language_score": 0.9424518942832947, "token_count": 385, "dump": "CC-MAIN-2021-25", "global_id": "webtext-fineweb__CC-MAIN-2021-25__0__204385715", "lang": "en", "text": "2 X Jersey Butter CurrY, 1 X Marinade Spice Mix and 1 X Chilli Sauce\nMakes two curries for a small family each.\nThe Jersey Butter Curry has been designed to work with the Marinade Spice mix.\nRecipe and cooking tips are on the jar.\nThe Jersey Butter Curry is our latest product which is the culmination of the blend of culture and flavours from three countries.\nIndia, where the recipe originated from, Mauritius where for four generations it has been undergone amazing changes and Jersey where it has further evolved using quality Jersey butter, Jersey cream and sweetest tomatoes to become this product.\nRich, creamy and flavourful, the Jersey Butter Curry is a family favourite. In handcrafting this product, we have not added chillies as we believe a curry should speak of flavours and spices and chilli is another level of taste and flavour that should be added by those who want it. And for that, we have created the Pimata Chilli Sauce which satisfies the cravings for heat by our customers.\nThe Jersey Butter Curry contains dairy, is 100% vegetarian, no gluten containing ingredients, no preservatives, no added sugar, additives or artificial colouring.\nMaking this curry is quick and simple as we have done all the hard work for you - you would not need to peel, chop, dice, cook and reduce any other ingredients in making the gravy or sauce as we have done it for you in this jar.\nThe Marinade Spice Mix has been designed to work exclusively with the Jersey Butter Curry sauce.\nThis marinade spice blend contains fragrant spices like cardamom, nutmeg and mace and also sweet paprika to give it that depth of sweet pepper taste.\nThis marinade can also be used as a dry rub or simply a marinade for any creation of yours should you deem it fit for purpose.", "domain": "food"}
{"url": "https://torontofireplaceshop.ca/product/napoleon-prestige-pro-825-rsbi-natural-gas-grill/", "date": "2024-02-27T06:10:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474671.63/warc/CC-MAIN-20240227053544-20240227083544-00064.warc.gz", "language_score": 0.8951351046562195, "token_count": 374, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__202062636", "lang": "en", "text": "Introducing the ultimate outdoor cooking machine – Napoleon’s Prestige PRO™ 825 RSBI Natural Gas Grill. This grill is the perfect choice for anyone who loves to entertain outdoors and wants to impress their guests with restaurant-quality meals.\nThe Prestige PRO™ 825 RSBI features a stainless steel body that is built to withstand the elements, ensuring it will look great and perform flawlessly for years to come. Chrome details add a touch of luxury, while the LED Spectrum NIGHT LIGHT™ Control Knobs provide near-limitless color options to make nighttime entertaining a breeze. These knobs also glow red when the gas is left on, providing a safety feature that is both convenient and reassuring.\nThe iconic WAVE™ cooking grids give your food those perfect sear marks, while the main grill head provides plenty of cooking power to handle even the largest crowds. With the integrated smoker tube and dedicated burner, you can even turn this grill into a smoker to add even more flavor to your meals.\nThe second head of the Prestige PRO™ 825 RSBI features two ceramic infrared burners that can reach high heat in just seconds, making them perfect for searing restaurant-quality steaks. The two-stage power side burner, complete with a reversible cooking grid, is ideal for preparing sauces, sautes, and side dishes.\nFor perfectly cooked restaurant-style meals, the Prestige PRO™ 825 RSBI also features rear infrared burners and a rotisserie. With this incredible grill, you’ll be able to impress your guests with delicious, evenly cooked meals that they won’t soon forget.\nOverall, if you’re looking for the ultimate outdoor cooking machine that combines durability, luxury, and performance, look no further than the Napoleon Prestige PRO™ 825 RSBI Natural Gas Grill.", "domain": "food"}
{"url": "https://veganpublishers.com/vegandog/", "date": "2020-09-25T23:34:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400228998.45/warc/CC-MAIN-20200925213517-20200926003517-00168.warc.gz", "language_score": 0.9548977017402649, "token_count": 2319, "dump": "CC-MAIN-2020-40", "global_id": "webtext-fineweb__CC-MAIN-2020-40__0__230154827", "lang": "en", "text": "It’s been almost two years since my husband and I transitioned our nine-year-old dog to a vegan diet. This time has been filled with curious questions, skepticism, and a great deal of criticism from omnivores and vegans alike. Although we do our best to ignore the disapproving looks and comments, I’ve realized that it makes more sense to do my best to explain. So here goes. Please reserve your judgement until the end!\nI don’t want to brag, but Rigby is a great dog. We adopted him nearly seven years ago from a shelter in Chicago because of his shaggy black hair and adoring eyes. He was two and he was a challenge right off the bat – plagued with acute separation anxiety, under-socialized to the point that he lunged at everything on four legs, and (the easiest challenge to tackle) a leash-puller. But over the years he’s spent with us, he has turned into a therapy dog who travels the world and he’s had a bevy of four-legged housemates including, currently, a one-eyed rabbit named Monty.\nI say all of this to explain that Rigby’s health, well-being and general happiness matter to us. He is always on our minds and we turn down many an invitation out to stay home and snuggle him. He is a member of our family and we treat him as such.\nWhen we went vegan, it was a world shift. We’d been vegetarian for years, but had only recently understood the true impact of dairy and eggs and it was the logical next step. I’m not sure who among us raised the idea of changing Rigby’s diet. He’d always had an unhappy stomach, no matter how many supposedly healthy dog foods we tried to feed him, so we didn’t think there was much to lose. But we didn’t know much about vegetarian, let alone vegan, dog foods. We went to work researching.\nWhat we discovered was — to put it frankly — disgusting. Commercial dog food can in no way be classified as “food” for anyone, including dogs. The ingredients include scraps from the slaughterhouse floor; expired meat from supermarkets; bits of cancerous flesh and downed animals deemed unfit for human consumption, which are sifted to get rid of hair and then rendered (boiled for several hours); bits of flesh, brain, and skin that come off during the centrifugal separation process; and traces of euthanasia liquid and flea collars. Why are there traces of euthanasia and flea collars in dog food? Because sometimes the bodies of euthanised animals from shelters are ground up and used as filler.\nAll of the above was enough of a reason for us to switch Rigby’s food. But why vegan food? Why not raw meat or those expensive venison logs at the high-end pet stores? Well, for one thing, we’re vegan. We try our hardest not to support any industries that profit from harming animals. For another, it’s expensive. Some people may argue that vegan dog food is expensive and it certainly is more costly than the commercial brands that keep their food cheap by sweeping the slaughterhouse floor for scraps. But we’ve always been willing to spend more on food (and less on other things) in order to support vegan companies and brands. And we have actually ended up saving money because my husband now prepares our dog’s food from scratch. All the ingredients are organic and we try our best to purchase from local vegan businesses. Rigby’s food costs about $7 per week.\nBut don’t dogs need meat?\nThey actually don’t. What dogs need are nutrients. They evolved to be scavengers that can subsist on almost anything. How they derive their nutrients is beside the point. The same goes for cats (although I’ve heard that transitioning a cat to a vegan diet is more difficult and I have no personal experience with it). Though taurine is essential for cats’ diets, the process that commercial cat food goes through actually removes any naturally occurring taurine, so a synthetic version is added after processing anyway.\nThe argument that vegans live unnaturally is not a new one. Omnivores suggest that taking B12 supplements is not natural. If you drink nut milk instead of bovine milk, it’s not natural. If you feed your dog anything other than the commercial brand kibble, it’s not natural. Well, very little we do is natural anymore. We fly through the sky in steel contraptions. We explore the deep sea. We live in places that humans normally wouldn’t be able to survive because we’ve found ways to generate heat that our ancestors would certainly have deemed unnatural. And we keep ourselves alive using chemicals and pills that are the furthest thing from natural. There’s really no need to measure anything on a “natural” scale – we all fall short most of the time.\nBack to Rigby. His current food is made up of half dry (a kibble we bake at home) and half wet (a cooked vegetable mixture recommended by Vegedog), so that he can enjoy the best of both worlds and keep his teeth clean. Between both types of food, he consumes a wide variety of ingredients to ensure he gets all the nutrients he could possibly need, including: fresh (dog-friendly) vegetables, hemp seeds, flax oil, nutritional yeast, Vegedog supplement, vital wheat gluten, acidophilus, probiotics, cranberry extract, lentils or other beans, brown rice or quinoa, apple cider vinegar and ginger. We generally set aside a few hours on a weekend day to prepare a massive amount of food (most of which we freeze); this lasts us the better part of a month.\nWe spent weeks researching to make sure Rigby would get what he needs. Then my husband tried out a variety of recipes to make sure Rigby would be happy with them. Every week my husband tries Rigby’s kibble to see how it tastes. Can you imagine eating a handful of commercial brand dog food every week?\nBut I’m forgetting one last thing: Rigby’s happiness. Dogs love meat. How could I deprive my dog of something he loves?\nFirst of all, what dogs love about kibble is actually an addictive, synthetic substance called digest, a byproduct of the rendering process made up of a variety of animal tissues, which is added after the fact to make these scraps more appealing. Second of all, would you be happy eating kibble for the rest of your life? We switch up the flavors in Rigby’s food with every batch to figure out what he likes and what he doesn’t, and to give him some variety. If you truly want to give your dog what they want, you’ll be feeding them from your plate – dogs don’t want kibble, they want your sandwich.\nFinally, like most dogs we’ve taken care of, Rigby loves veggies. He always liked carrots, but his palette has expanded to include raw broccoli, Brussels sprouts, red peppers and cabbage. We’ve also invested in a few vegan brands of more traditional types of dog treats made by Benevo, Soopa, Antos and v-dog. He especially likes Benevo’s Pawtato Sticks.\nPlease understand that I am not telling you what to feed your companion animals. I’m simply explaining why we feed Rigby what we do. We wish — just like with our own switch from vegetarianism to veganism — that somebody had told us what we were feeding our little boy a long time ago. But we’re grateful we know now, and we want to make sure other people know, too.\nOur domesticated animals eat what we give them — that’s the nature of this strange relationship we’ve manufactured — so we have a responsibility to make sure that what we give them will make them not only happy, but also healthy. And that’s exactly what Rigby is.\nI realize much of this might come as a shock. So if you’d like to learn more, I recommend reading Obligate Carnivore: Cats, Dogs, and What It Really Means to Be Vegan by Jed Gillen, reading dog food reviews from Dog Food Advisor or simply Google “what’s in dog food.” I’ve included the recipe for Rigby’s wet food below (adapted from a PETA recipe here: http://www.peta.org/living/companion-animals/say-kibble-vegan-dog-food-recipe/#ixzz3BCxXKDgf) if you’re feeling adventurous! Happy cooking :)\nHomemade Sweet-Potato Peanut-Butter Vegan-Dog Delight (a.k.a. Wet Food!)\n• 6 cups water\n• 1 cup mixed brown rice and quinoa (or other grains)\n• 1 cup mixed lentils (or other beans!)\n• 3 medium sweet potatoes sliced into 1-inch cubes / I usually use 1 sweet potato and then a mix of other veggies, such as brussels sprouts, broccoli, kale, carrots, etc.\n• ~3 tbsp. ginger, to taste\n• 1 cup natural peanut butter (we use way less and add in some oil)\n• 1 tbsp apple cider vinegar, optional (helps alleviate gas)\n• 8 g hemp protein (you can find hemp flour in health food stores)\n• 1 Tbsp. ground flax seed\n• 200-250 mg cranberry extract (Since a vegan diet is alkalizing, your dog may need this acidifier to maintain a healthy urinary pH)\n• VegeDog multivitamin powder, as directed\n• 125 mg probiotic (1/4 pill) or some other type of digestive aid\n• ¼ cup nutritional yeast\n• For flavour I usually also add some liquid smoke and possibly some cinnamon or other dried herbs\n• Boil the water.\n• Add the rice, lentils, sweet potatoes, and other veggies.\n• Reduce the heat and simmer, covered, for 40 minutes to 1 hour, or until all ingredients are soft. Stir occasionally and add more water as needed. Too much water is better than not enough water (remember, you want the ingredients to be extra moist because they will be easier to digest).\n• Mash the sweet potatoes with a fork and mix thoroughly. Let cool.\n• Add the remaining ingredients and stir well.\nPlace 3 to 5 servings in your refrigerator and store the rest in the freezer.\nJordan is an animal welfarist turned animal rights activist and she credits her volunteer experience at a vegan animal sanctuary with that shift. An editor with a Master’s Degree in Creative Writing, she and her vegan husband and dog recently moved from the US to the UK and they’re enjoying exploring England (and beyond!).", "domain": "food"}
{"url": "https://www.fcps.org/wellness-resources/nutrition-environment-services", "date": "2024-04-22T22:15:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818374.84/warc/CC-MAIN-20240422211055-20240423001055-00177.warc.gz", "language_score": 0.9598690271377563, "token_count": 261, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__52572875", "lang": "en", "text": "Nutrition Environment & Services\nThe school nutrition environment provides students with opportunities to learn about and practice healthy eating through available foods and beverages, nutrition education, and messages about food in the cafeteria and throughout the school campus. Students may have access to foods and beverages in a variety of venues at school including the cafeteria, vending machines, grab ‘n’ go kiosks, schools stores, concession stands, classroom rewards, classroom parties, school celebrations, and fundraisers.\nSchool nutrition services provide meals that meet federal nutrition standards for the National School Lunch and Breakfast Programs, accommodate the health and nutrition needs of all students, and help ensure that foods and beverages sold outside of the school meal programs (i.e., competitive foods) meet Smart Snacks in School nutrition standards. School nutrition professionals should meet minimum education requirements and receive annual professional development and training to ensure that they have the knowledge and skills to provide these services. All individuals in the school community support a healthy school nutrition environment by marketing and promoting healthier foods and beverages, encouraging participation in the school meal programs, role-modeling healthy eating behaviors, and ensuring that students have access to free drinking water throughout the school day.\nHealthy eating has been linked in studies to improved learning outcomes and helps ensure that students are able to reach their potential.", "domain": "food"}
{"url": "https://mnstf.org/methodcon/meal", "date": "2023-05-30T03:49:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224645089.3/warc/CC-MAIN-20230530032334-20230530062334-00086.warc.gz", "language_score": 0.9273706674575806, "token_count": 436, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__243606144", "lang": "en", "text": "The optional Saturday dinner will be catered by Best of India in Saint Louis Park. Emily and Aaron are arranging this meal for us (Thank you to Emily and Aaron!) and have eaten there around 100 times, and say that it's always delicious.\nThe price will be $12 per person, which includes tax and tip.\nDinner will arrive around 6:30 PM and will be ready to eat at about 7:00PM. Please keep in mind that it might start somewhat earlier or later.\n\"Buffet style\" worked really well last year, we'll do that again. You might also notice that the menu is very similar to last year's menu.\n*Spiciness designations are \"mild,\" \"medium,\" and \"spicy.\" (V) = Vegetarian (GF) = Gluten Free (DF) = Dairy Free Dal Tadka Red lentils cooked with onions and tomatoes (V) (GF) (DF) (medium) Palak Paneer Fresh chopped spinach and homemade chese (V) (GF) (spicy) Chicken Sahi Korma Boneless chicken in creamy garlic and onion sauce, cashews and rasins (GF) (medium) Chicken Curry Lightly spiced boneless chicken in a mild sauce (GF) (DF) (mild) Mixed Vegetable Dhansak Seasonal vegetables cooked in a lentil sauce (GF) (V) (DF) (medium) Rice (GF) (V) (DF) Naan (a mix of garlic, cheese and plain) (V) (some DF) Samosas (V)\nIf you'd like to participate in this optional meal do both of the following things:\na) There might be room for at-the-door members if you missed the deadline. Please ask.\nb) If you can eat nothing on this menu and still want to participate in the optional meal from Best of India, please contact Emily by email and she will try to arrange something.\nBack to METHOD Con | Back to Minnstf fallcons | Back to Mnstf", "domain": "food"}
{"url": "http://www.sproutman.com/pick-your-favorite-sprouts-to-eat", "date": "2013-05-25T10:31:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368705936437/warc/CC-MAIN-20130516120536-00061-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.7313874363899231, "token_count": 1112, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__107340296", "lang": "en", "text": "Pick Your Favorite Sprouts to Eat\nby Steve Meyerowitz, Sproutman®\nBelow is a brief description of the most popular sprouts---their usage, taste, and growing method. For more details get my interactive Color Sprout Chart or Sprouts the Miracle Food. \"FL\" refers to my Freshlife Sprouter and \"Bag\" recommends using my own invention: the Hemp Sprout Bag. WGG is my Wheatgrass Grower. \"Days\" is the number of days it takes to mature.\n|SUNFLOWER||Large leaf micro-green 7-10 inches tall. Hardy green leaf with rich flavor. Freshlife, 8 days.|\n|BROCCOLI||Rich broccoli flavor, small green leaf. Salads. Freshlife or sprout bag. 6 days.|\n||Absolutely delicious. Baby onion greens. A must. Freshlife or bag. 14 days.|\n|GARLIC CHIVES||The best way to eat garlic. Chlorophyll reduces odor. Freshlife or bag. 14 days.|\n|ALFALFA||Hearty mild, leafy green for salads or juice. Freshlife or sprout bag. 7 days.\n|RED CLOVER||Spicier cousin of alfalfa. Freshlife or Sprout Bag. 7 days.\n|CRIMSON CLOVER||Spicier cousin of alfalfa with jumbo leaves. Freshlife or Sprout Bag. 7 days.\n|CHINA ROSE RADISH||Spicy and colorful. Delicious in salads. Freshlife or Sprout Bag. 6 days.\n|DAIKON RADISH||Hottest of the radishes. Freshlife or bag. 6 days.\n|CHINESE CABBAGE||Rich cabbage flavor, small green leaf. Salad. Freshlife or Sprout Bag. 5 days.\n|FENUGREEK||Healthful bitter salad herb. 4\" long stalk and big leaf. Freshlife or Sprout Bag. 8 days.|\n|BUCKWHEAT LETTUCE||Long 4-5\" stalk, big succulent leaf, salad. Freshlife or Wheatgrass Grower. 10 days.\n|SHELLED SUNFLOWER||Nutty and tart. Great for snack or salad. Sprout Bag. Maximum 2 days. Refrigerate thereafter.|\n|GARBANZO||Great for dips like hummus, cooked vegetable or soups. Sprout Bag 5 days.|\n|SWEET GREEN PEA||Fresh garden peas. Cooked vegetable or soups. Sprout Bag 5 days.|\n|MUNG BEAN||Chinese saute dishes or add to salads. Sprout Bag 5 days.|\n|ADZUKI BEAN||Cousin of mung with flavor. Salads, cook, saute. Sprout Bag 5 days.|\n|GREEN PEA SHOOTS||Grows into a 10 inch tall shoot with large leaf. Mild. Sprout Bag 5 days or FL or WG Grower or Freshlife 9 days.|\n|FRENCH LENTIL.||Popular addition to salads, marinate, soups or sautes. Sprout Bag 5 days.|\n|RED SPROUT PEANUT||Superb dry roasted snack. Use only raw valencia peanuts. Sprout Bag 9 days or until shoot is the length of the nut..|\n|HARD RED WHEAT||Make sprout breads and crackers using the Bag. 2 days. Or for growing Wheatgrass. WGG. 12 days.|\n|WHEATGRASS||Wheatgrass and Kamut grass. WGG or Freshlife. 12 days. Soil or no-soil. Use for Juice therapy.|\n|BARLEY GRASS||Bigger than wheatgrass, more protein & chlorophyll. WG Grower. Soil or no-soil. 12 days.|\n|KAMUT WHEAT||Best sprout bread. Highest protein. (see grass) Bag. 2 days.|\n|SOFT WHITE WHEAT||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|\n|SPELT-WHEAT ALTERNATIVE||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|\n|RYE||Delicious sprout bread recipes. Less sweet than wheat. Sprout Bag 2 days.|\n|BROWN MUSTARD||Hot! Small dark green leaf. Spice. Sprout Bag 5 days.|\n|QUINOA||A crunchy, tiny grain sprout for salad or breads. Sprout Bag 2 days only.|\nCopyright ©2011 by Steve Meyerowitz, Sproutman®\nUse of Copyrighted Material\nDo you want to use some of this information? All you have to do is get our permission and include proper citation (acknowledgement). Contact us for permission here.\nSite text & trademark images Copyright © 2013 Sproutman Publications Inc., Steve Meyerowitz, Sproutman.\nPO Box 180, 413 Farm Road, Summertown, TN 38483 1-800-695-2241 12pm to 3pm EST\nSite developed by", "domain": "food"}
{"url": "http://annabrettj.blogspot.com/2009/11/what-great-wednesday.html", "date": "2018-05-25T01:12:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794866917.70/warc/CC-MAIN-20180525004413-20180525024413-00021.warc.gz", "language_score": 0.9854882955551147, "token_count": 108, "dump": "CC-MAIN-2018-22", "global_id": "webtext-fineweb__CC-MAIN-2018-22__0__131434929", "lang": "en", "text": "Yes - it is my 43rd birthday! I have had a perfect day.\nWhat made the day so cool?\nMany friends and family called, texted and e-mailed greetings and birthday wishes I didn't work much! I spent a few hours at the salon early this morning. I went to lunch with Brett. I took a nap with no interruptions. I had a fabulous Rib-eye dinner with all my kids and grand-kids. We finished the meal with Brett's homemade butter rum pecan ice cream.", "domain": "food"}
{"url": "https://pancolina.com/san_gimignano_olive-oil.php", "date": "2024-04-21T05:27:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817729.0/warc/CC-MAIN-20240421040323-20240421070323-00062.warc.gz", "language_score": 0.9117162823677063, "token_count": 152, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__168062407", "lang": "en", "text": "More than 350 century-old plants are cultivated in the olive grove next to the property,\nrespecting environment and nature, producing extra virgin olive with biological farming processes, obtained by typical\nvarieties such as Frantoio, Moraiolo, Pendolino .\nEXTRA VIRGIN OLIVE OIL\nHarvesting traditionally takes place in the second half of October. It is done by hand to be able to choose every single olive,\nprocessing only sane fruits without wood or leaves. Cold squeezing guarantees an excellent and totally natural product, an oil with low acidity,\nan intense green colour and a fruity, scented, fragrant and peppery flavour, ideal for all dishes of the Tuscan tradition.", "domain": "food"}
{"url": "http://marangarooprimaryschool.wa.edu.au/information/canteen/", "date": "2024-04-13T06:05:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816586.79/warc/CC-MAIN-20240413051941-20240413081941-00113.warc.gz", "language_score": 0.9291507601737976, "token_count": 222, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__204787673", "lang": "en", "text": "The P&C canteen operates Wednesday to Friday. Orders must be placed at the canteen before school commences.\nThe canteen complies with the standards for Healthy Food and Drink Choices in Public Schools policy. There is a summer menu for terms 1 and 4 and a winter menu for terms 2 and 3, with daily specials. The canteen makes every effort to ensure the menu is peanut free.\nIf you are available to assist, even for only a couple of hours, please contact Mrs Lynda Barrow, Canteen Manager on Ph: 0475 522 379.\nFor further healthy ideas on school lunches please visit https://healthy-kids.com.au/10-great-lunch-box-ideas/\nPlease note that lunches brought to school by parents/carers after the commencement of lesson time need to be left at the canteen in a clearly labelled bag with student’s name and class.\nA step by step guide on how to order your child’s lunch online.", "domain": "food"}
{"url": "https://www.notoxicfood.com/recipe_product/archivedrecipes", "date": "2021-12-05T22:58:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-49/segments/1637964363226.68/warc/CC-MAIN-20211205221915-20211206011915-00193.warc.gz", "language_score": 0.8831497430801392, "token_count": 395, "dump": "CC-MAIN-2021-49", "global_id": "webtext-fineweb__CC-MAIN-2021-49__0__16517601", "lang": "en", "text": "The Good Doctor’s Vegetable Diet Soup\nIf there is anything in here you can’t eat, (or can’t stand), you can leave it out without much consequence. If the container has more or less of something, that won’t matter much either. This delicious soup is filling and satisfying, and you will probably notice a drop in weight if you enjoy it 2-3 times a week.\n1 can (14.5 oz) vegetable broth, low sodium\n1 can (15 oz) chick peas, drained (Garbonzo beans)\n2 cans (15 oz. each) chopped or diced tomatoes with the juice\n2 large red potatoes (with skins) diced\n1 zucchini, diced\n1 large onion, diced\n3 large stalks celery, diced\n1 can (11 to 15 oz) corn, drained (I use a 12 oz bag of frozen corn)\n1 package (10 oz) frozen spinach\n2 cups of chopped kale\n2 cups chopped cabbage (outer leaves preferred)\nHalf of a 16 oz package of frozen peas (or the whole thing if you like peas)\n2 tablespoons extra virgin olive oil\n2 tablespoons Worcestershire sauce\nSea salt and pepper to taste\nDump all ingredients into a large pot and mix well. (I use a lobster pot)\nBring soup to a boil, then reduce heat, cover and simmer for four or five hours, adding a small amount of water as needed. (You can safely add 1-2 cups of water to stretch it out and keep things from boiling dry.)\nFor a hearty meal, serve with your favorite whole-grain bread.\nLeftover soup can be kept in the fridge for up to three days, (or divide into portions for one or two and freeze for later.)\nOptional: For extra spice, try one can of regular diced tomatoes and one can with green chilies.", "domain": "food"}
{"url": "https://bollywoodchatakkanews.com/general/high-end-kitchen-accessories-for-discerning-chefs/", "date": "2024-02-22T21:33:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473824.45/warc/CC-MAIN-20240222193722-20240222223722-00789.warc.gz", "language_score": 0.89165860414505, "token_count": 534, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__159596302", "lang": "en", "text": "High-End Kitchen Accessories For Discerning Chefs\nFor discerning chefs and culinary enthusiasts, the kitchen is more than just a space for meal preparation; it is a canvas for creativity and a sanctuary for culinary artistry. The pursuit of excellence in the culinary world requires not only skill and passion but also the right tools. High end kitchen accessories elevate the cooking experience to new heights, combining sophisticated design with exceptional functionality. In this article, we will explore some top-tier kitchen accessories that cater to the refined taste of discerning chefs.\nMarble or granite cutting board: Elegance with utility:\nUpgrade your cutting experience with a luxurious marble or granite cutting board. These natural stone surfaces not only exude elegance but also provide a solid and stable base for precise knife work. Marble and granite are naturally cool, making them ideal for working with delicate pastry dough and temperature-sensitive ingredients. The unique veining patterns in each piece add a touch of sophistication to your kitchen décor.\nCopper cookware set:\nCopper cookware is the epitome of culinary luxury, favored by professional chefs for its exceptional heat conductivity and responsiveness. A high-quality copper cookware set can transform your cooking, allowing for precise temperature control and even heat distribution. The gleaming copper exteriors also make a stunning visual statement in any kitchen, reflecting the elegance of a bygone era.\nHandcrafted wooden utensils:\nStep away from ordinary kitchen utensils and opt for handcrafted wooden alternatives. These meticulously made utensils, often carved from high-quality hardwoods like walnut or olive wood, provide a unique and organic feel in the kitchen. Besides their aesthetic appeal, wooden utensils are gentle on cookware and won’t scratch non-stick surfaces, preserving the integrity of your high-end pots and pans.\nSous vide precision cooker:\nFor chefs who seek culinary perfection, sous vide a precision cooker is a must-have tool. This high-end accessory allows you to cook food at a precise and consistent temperature, resulting in tender and flavorful dishes. Sous vide cooking is the secret behind many top-tier restaurants’ succulent meats and perfectly cooked vegetables, and now it can be a part of your home kitchen repertoire.\nFor discerning chefs and culinary enthusiasts, sophisticated simplicity is the hallmark of a well-equipped kitchen. High-end kitchen accessories not only elevate the cooking experience but also become an expression of the chef’s dedication to their craft. Embrace these high-end kitchen tools and embark on a culinary journey where sophistication and simplicity harmoniously coexist.", "domain": "food"}
{"url": "https://baiabeachclub.com/boat-menu/", "date": "2019-04-18T14:27:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578517682.16/warc/CC-MAIN-20190418141430-20190418163430-00125.warc.gz", "language_score": 0.8329665660858154, "token_count": 1959, "dump": "CC-MAIN-2019-18", "global_id": "webtext-fineweb__CC-MAIN-2019-18__0__22333148", "lang": "en", "text": "Baia Beach Club Boat Menu\nBaia Beach club now offers a great service to yachts and boats with a delicious menu specifically created to suit all boat party requirements. Sticking to our mantra of using only the freshest ingredients, the Baia kitchen has come up with a tasty and delectable selection of dishes that can be easily served on all types of boats. So if you are planning to entertain on board but want to avoid the hassle of cooking on the day or simply want a completely carefree day out of kitchen or galley, download and fill out the order sheet and we’ll take care of your lunch or supper. This tailor made service allows for the perfect opportunity to entertain on your boat and offer something different to the usual baked pasta or bread with tomatoes. From fresh fish dishes to pasta dressed in homemade sauces to creative and interesting salads, Baia is offering you the opportunity to bring expertly prepared dishes directly to your boat.\nTartars, Couscous and Prawn Cocktail\nPortions are per person and packed individually\n|1. Tuna Tartar Cubes of Fresh Tuna combined with capers, local tomatoes, served on a garden salad with a lemon and olive oil dressing on the side||€13|\n|2. Salmon Tartar Fresh Salmon, orange slices, basil, served on a garden salad with a lemon and olive oil dressing on the side||€13|\n|3. Seafood Salad Steamed King Prawns, calamari, mussels, clams, fresh celery, cherry tomatoes and lettuce with a lemon and olive oil dressing on the side||€15|\n|4. Baia’s Prawn Cocktail Steamed Prawns in a wasabi mayonnaise dressing on a bed of fresh local rocket and cherry tomatoes||€15|\n|5. Couscous ai Frutti di Mare Fragrant couscous with steamed mussels and clams, served with salad and a cumin and olive oil dressing on the side||€14|\n|6. Vegetable Couscous Couscous with zucchini, celery, peppers, carrots and cherry tomatoes, with a lime and coriander vinaigrette on the side||€10|\nOur sauces are freshly prepared and served in jars with a 300g packet of pasta (serves 2 people). Choose from Spaghetti, Penne or Tortiglioni. Just boil the pasta and dress with our delicious sauces\n|7. Amatricana Crispy smoked bacon and onions in a tomato sauce||€20|\n|8. La Napoletana Pacchini tomatoes and basil sauce with freshly grated Parmigiano Reggiano||€20|\n|9. Pesto alla Siciliana Sun dried tomatoes, fresh ricotta and basil||€20|\n|10. Frutti di Mare Fresh mussels and clams cooked in white wine with fresh parsley and garlic||€25|\n|Involtini alla Norma will be served in an aluminum tray ready to be placed directly into your oven. (200 degrees for 8 minutes)|\n|11. Involtini alla Norma 3 Eggplant involtini wrapped around spaghetti alla pomarola with fresh basil and olive oil||€12|\n|12. Roasted Duck Salad Sliced duck breast served with steamed carrots, onions, celery, lettuce and a whole grain mustard dressing on the side||€14|\n|13. Baked Red Onion and Walnut Salad Sliced baked onion served with lettuce, chopped walnuts and a yogurt olive oil dressing on the side||€11|\n|14. Smoked Salmon Salad Scottish smoked salmon served with cucumber, local tomatoes, lettuce and a lemon vinaigrette dressing on the side||€15|\n|15. Fresh Lobster Salad Steamed fresh lobster (1/2 a lobster) served with pineapple, lettuce and a chili mayonnaise dressing on the side||€25|\n|16. Bresaola Involtini Thin slices of cured beef (bresaola) filled with soft cheese, spring onions and walnuts on a bed of rocket with a lemon olive oil dressing on the side||€13|\nOrders are per portion\n|Sicilian Cannoli with ricotta and chocolate sauce||€6|\n|Chocolate Panna Cotta||€6|\n|Fresh Fruit Salad||€6|\n|2013 Caravaggio Chardonnay Marsovin||€11.00|\n|2013 Corvo Glicine Duca Di Salaparuta||€12.00|\n|2012 Soave Classico Bolla||€16.00|\n|2013 Gavi Fontana Fredda||€16.00|\n|2013 Salina Bianco (organic) Hauner||€18.00|\n|2013 Greco di Tufo Feudo S. Gregorio||€22.00|\n|2013 Muller Thurgau Terlan||€22.00|\n|2012 Pinot Grigio Terlan||€22.00|\n|2013 Glicine Rosso||€16.00|\n|2011 Chianti Classico Barone Ricasoli||€25.00|\n|2013 Odyssey DOK Marsovin||€12.00|\n|2013 Rose D’Anjou B&G||€15.00|\n|2013 Santa Christina Rose Antinori||€18.00|\nSparkling Wine & Champagne\n|NV Prosecco Extra Dry Rizzardi||€21.00|\n|NV Prosecco Valdabbiadene Mionetto||€25.00|\n|NV Champagne Veuve Cliquot||€60.00|\n|Smirnoff Vodka 75cl||€25.00|\n|Grey Goose Vodka 75cl||€35.00|\n|Gordon’s Gin 75cl||€25.00|\n|Saphire Gin 75cl||€28.00|\n|Bacardi Rum 75cl||€25.00|\n|Havana Club 75cl||€25.00|\n|JB Whiskey 75cl||€25.00|\n|Jack Daniels 75cl||€30.00|\n|Martini Royal 75cl||€20.00|\n|Cisk Can Pint||€3.00|\n|Heineken Can Pint||€4.00|\n|Coke Zero Can||€2.00|\n|Diet Kinnie Can||€2.00|\n|Red Bull Can||€2.50|\n|Kristal Natural Water 50cl||€1.00|\n|Kristal Natural Water 1lt||€2.00|\n|Kristal Sparkling Water 1lt||€2.00|\nTerms & Conditions\nYour food will be ready, packed and served in neat containers which can double up as plates and we will also provide you with cutlery so there’s no washing up afterwards.\nOrders for lunch can be made by email at least ONE day before. You can either pick up your order from the Beach Club or have it delivered directly to your boat for an additional €10 charge.\nPlease note that Lunch delivery shall only take place before midday. Therefore should you require the food after midday, you will need to collect the food yourself.\nOrders for dinner can be made by email before midday of the same day and can be picked up after 18:00. We cannot provide delivery for dinner orders.\nPayment is required on delivery, by cheque or in cash, preferably in exact change. If food is picked up from Baia then one can come to the cash till at the upstairs bar and pay by credit card.\nAlthough we shall carry out our best endeavours to ensure that delivery times are met we undertake no responsibility for any late deliveries.\nFurthermore, we only deliver to areas surrounding Baia Beach, we kindly ask that during the delivery time you keep your mobile switched on and in your vicinity and that you keep on the look out for our delivery boat.\nAfter receiving your order we shall send you a confirmation email. The moment that the confirmation email is sent, your order is complete. Should you fail to receive the confirmation email or a call from us, we kindly ask that you contact us to ensure that your order has been received and confirmed.\nShould for any reason you wish to cancel your order we kindly ask that you inform us immediately or at least one hour prior to the collection/delivery time. Should you fail to notify us within the above mentioned time period, we reserve the right to charge you for the full cost of your order.\nDownload and fill in our order sheet (below) and return to us via email (you can take a picture and send it over – please make sure it is clear) or hand it in directly at Baia. Kindly make sure that the order form is signed and it includes the correct mobile number. If we do not manage to reach you on the mobile number provided, we will not be able to proceed with your food order. Alternatively you can fill in our order sheet at Baia and pay up front for next day lunch order or same day dinner order, provided that orders are made by midday.\nMinimum order: €50", "domain": "food"}
{"url": "https://www.whartoncharlotte.com/2015_annual_bbq", "date": "2024-04-22T02:20:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818072.58/warc/CC-MAIN-20240422020223-20240422050223-00016.warc.gz", "language_score": 0.9479984641075134, "token_count": 408, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__130962593", "lang": "en", "text": "An event for the whole family. Fun, food, swimming, table tennis, music, and Wharton/Penn themed door prizes!\nThe Annual BBQ is catered again this year by Jim 'N Nick's Community Bar-B-Q!\nThis year's edition of the Annual BBQ of the Wharton Club of Charlotte is planned for the afternoon of Sunday, July 26th. Once again, Tammy and Andy Cohen will host us at their home, so come prepared to have fun and catch up with fellow alumni and friends.\nThe meal will be catered by Jim 'N Nick's, and will feature slow-smoked chicken, hand-carved bbq beef brisket, plus Jim 'N Nick's cheese biscuits and \"scratch made\" sides. The entrees will be kosher, and quarter-pound all-beef hot dogs will be available for children.\nWhen you register, please let us know if you prefer a vegetarian entree so we can provide the correct quantity. Also, while infants are welcome at this event, don't include them in your family's head count unless you expect them to eat bar-b-que with the adults.\nThis is a \"byo\" event in two areas. If you plan to swim, please bring your own towel and swimsuit. Also, while iced tea will be provided, please plan to bring your own alcoholic beverages to enjoy in moderation with your meal.\nAs was done last year, the Club will hold the line on pricing through the end of June, but prices rise starting July 1, so sign up soon for the best deal!\nCome and enjoy the best attended Wharton/Penn event of the year as we unwind and have fun at the Annual BBQ Bash! Register by using the link below.\nDate: Sunday, July 26, 2015\nTime: 4:00 to 7:00 pm\nLocation: Home of Tammy & Andy Cohen\n4100 Carnoustie Lane\nCharlotte, NC 28210", "domain": "food"}
{"url": "http://donnybrookdental.ie/dietary-advice.html", "date": "2020-10-29T01:43:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-45/segments/1603107902683.56/warc/CC-MAIN-20201029010437-20201029040437-00643.warc.gz", "language_score": 0.9409909844398499, "token_count": 1207, "dump": "CC-MAIN-2020-45", "global_id": "webtext-fineweb__CC-MAIN-2020-45__0__50987313", "lang": "en", "text": "Breast milk provides the best source of nourishment for the early months of life. Mothers are encouraged and supported in breast-feeding and may choose to continue to breast-feed as the weaning diet becomes increasingly varied.\nChildren have high energy needs for growth and development. It is important that children are given energy rich foods that are nutritious such as cereals, breads, dairy foods, and meats, chicken and eggs. Foods from the first four shelves of the food pyramid should be used to replace foods from the very top shelf that are high in added sugars/fats such as chocolate, cakes and sweets.\nDo not add sugar to home prepared weaning foods\nLimit baby foods sweetened with added sugars\nSuitable fluids include water (boiled and cooled for infants under 1 year). Natural mineral waters are not suitable for infants.\nFruit juices should be unsweetened, well diluted (1 measure to 4 or 5 measures of water) and given at mealtimes from a cup. Baby juices and herbal drinks are not needed, but if given should be used sparingly, and only at mealtimes from a feeding cup.\nColas, squashes, fizzy drinks and diet drinks are unsuitable for infants.\nFoods should never be added to the baby bottle.\nBaby Bottle/Nursing Decay\nParents/carers of infants should be warned particularly about the dangers of putting fruit juices or sugar-sweetened drinks into feeding bottles or reservoir feeders and giving these to the baby/toddler to hold, especially in bed. Such practices result in almost continuous bathing of the enamel with sugars and leads to severe and rapid tooth destruction, a condition described as baby bottle/nursing decay.\n\"Children should be fed and put to bed - NOT, put to bed and fed\"\nDo make sure that your child does not sleep with a bottle in his or her mouth\nDo avoid all sugar-containing liquids in nap or bedtime bottle\nDo encourage drinking from a cup\nDo discontinue bottle feeding by your child's first birthday\nDo avoid dipping a soother in sugar, honey or anything sweet before giving to your child.\nChanges in eating habits due to relative independence from family influences and the influence of peers can result in changes in health behaviours and diet, specifically in relation to sugar.\nOverall, there has been a slight improvement in the dietary habits of school-aged children in recent years: the 2006 Irish Health Behaviour of School-Aged Children (HBSC) Study reports a slightly higher percentage of children consuming fruits and vegetables more than once daily and a slightly lower percentage consuming sweets and soft drinks daily or more often, compared with 2002. The HBSC study also reported evidence of a social class gradient, with children from the highest social classes (SC 1-2) more likely to have frequent fruit and vegetables consumption and less likely to have frequent soft drink consumption.\nThe slight improvements in children's dietary habits are likely linked to similar changes in adult dietary habits revealed by the 2007 SLÁN. It can be conjectured that these slight changes in dietary habits stem from a greater population awareness of the health impacts of lifestyle behaviour, in light of the concern for rising obesity in Ireland. However, eating habits, specifically in relation to sugar, can be changed by peer influence as children gain relative independence from family influences. Overall, 39% of the children surveyed in the 2006 HBSC survey reported eating sweets and 26% drinking soft drinks daily or more frequently, with higher rates in the older age groups. The graphs below show the breakdown of daily sweets and soft drinks consumption by age group, gender and social class.\nSuggestions for between meal snacks are fruit, crisp raw vegetables, sandwiches, variety of breads, yoghurts, low fat cheese, plain popcorn and scones\nCereals are excellent energy providers, but avoid the sugar-coated types\nMilk, water, and sugar free squashes are suitable\nDiet drinks in moderation can be an alternative\nHealth implications of soft drinks\nRising consumption of soft drinks is causing concern according to recent research in the United States. Particular concern is highlighted about the long term effects of soft drinks displacing milk in the diet of teenage girls. If teenagers do not get enough dietary calcium in these vulnerable years they increase their risk of developing osteoporosis in later life.\nDental Health Implications\nThe frequent consumption of sugar containing fizzy drinks not only put teeth at risk to decay but can also cause erosion of the enamel. This is due to their acidic content (see Tooth Wear for more details).\nFruit juices are an important source of vitamins in the diet. However, they should be taken with meals for two reasons. The frequent consumption of these can lead to enamel erosion and although pure juices may not contain sucrose they are rich in fructose and can also be cariogenic.\nAdults and Older people\nLoss of natural teeth is associated with poor nutritional status in the elderly. Consumption of sugars seems to be higher in older adults than in younger adults.\nA tendency towards reduced salivary flow together with a higher sugar intake and increased gum recession, places the older person with natural teeth at greater risk of dental caries (root caries) than younger adults.\nThis population group tend to be frequent users of over the counter medicines, e.g. cough drops, laxatives, antacids and various tonics, which are generally high in sugar. The most important cause of dental erosion in adults is regurgitation and acidic drinks. Dietary advice for dental health for adults with natural teeth should be consistent with general health dietary guidelines.\nElderly people should be encouraged to eat a variety of healthy foods as snacks from the food pyramid.\nThe consumption of 8-10 cups of fluid a day is important for this age group.\nDental Health Foundation Ireland", "domain": "food"}
{"url": "http://oyfontario.ca/sponsors.html", "date": "2017-06-28T01:50:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128322275.28/warc/CC-MAIN-20170628014207-20170628034207-00700.warc.gz", "language_score": 0.9025242924690247, "token_count": 372, "dump": "CC-MAIN-2017-26", "global_id": "webtext-fineweb__CC-MAIN-2017-26__0__252060138", "lang": "en", "text": "Ontario's Outstanding Young Farmers Program relies on sponsorship to fund the program and to select a regional winner to compete at the national level.\nThe Ontario OYF program draws its finalists from all sectors of Ontario’s diverse agricultural industry. Many alumni are influential throughout our industry and we have a strong body of 100 alumni award winners over the past 30 years. Each year’s finalists represent all that is best in our industry. The success of these young farmers is due in part to the vast amount of support they receive from agribusiness. The enthusiasm for agriculture and love of family are common themes that bind us all together.\nThe Outstanding Young Farmers group is a rich and vibrant agricultural community of innovative, positive and progressive leaders. They face the challenges of agriculture head on with tireless enthusiasm that is rarely seen in other industries. OYF honours true excellence in agriculture. Sponsorship of OYF sends a powerful message to your customers as to the high ideals of your company. We want you and your company to join us in September 2017 as Ontario Outstanding Young Farmers celebrates excellence in agriculture.\nThanks to our 2016 Sponsors\nFarm Credit Canada\nOntario Ministry of Agriculture Food and Rural Affairs\nCanada's Outdoor Farm Show\nGrape Growers of Ontario\nGrain Farmers of Ontario\nOntario Sheep Marketing Agency\nGlen Isle Farms Ltd.\nFriends Of Ontario Region OYF\nBeef Farmers of Ontario\nCanadian Association of Farm Advisors\nChristian Farmers' Federation of Ontario\nDairy Farmers of Ontario\nOntario Dairy Youth Trust Fund\nSyngenta Crop Protection\nTurkey Farmers of Ontario\nRural Ontario Institute\nSpecial Thanks to GayLea for the donation of milk products to the event.\nOOYF is a proud partner of The Agriculture Now More Than Ever campaign.", "domain": "food"}
{"url": "https://dukesofdestiny.blogspot.com/2016/08/", "date": "2023-12-06T08:23:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100583.31/warc/CC-MAIN-20231206063543-20231206093543-00892.warc.gz", "language_score": 0.9857491850852966, "token_count": 1651, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__279628402", "lang": "en", "text": "“History is mostly side effects’” historian Arnold Toynbee\n“Nothing comes from nowhere…there is a story behind every happening\nthat is often more fascinating than the happening itself” Anonymous\nI was listening to a recent episode of the Public Radio program Fresh Air, and Terry Gross was interviewing two people who had written a book on the food of the Great Depression. I have both taught and studied the Depression, and while not an expert on it, I do have a good general knowledge of the era. I know about most of the historical and economic events that led up to it, some key decisions that could have or should have been made differently, the different popular music of the time, and a lot of the personal stories of people of different cultures, colors, classes, and nationalities. But I knew very little about the food of the time and how that cuisine was not only a byproduct of the Depression itself but also a mirror of certain social attitudes, technologies, and emerging science. As usual, there was a story within and beneath the story, and it made for a fascinating 45 minutes of radio.\nTerry interviewed Jane Ziegelman and Alex Coe, authors of A Square Meal: A Culinary History of the Great Depression. They discussed how politicians, nutritionists, social scientists and civic planners tried to approach food scarcity on a nationwide scale. That was a huge endeavor in and of itself, but these players also wanted to do more. They wanted to create a cuisine that would not only provide hungry people with food and nutrition but also make an identity statement about the United States. The questions and problems connected to food scarcity tied not only into economics and health, but also into the nation’s fears of immigrants and rising social and demographic changes. The planners developed new ways to use institutions to address a nationwide problem, and they took clever advantage of the relatively new technologies of mass canned and frozen foods. They also tried to “help” millions of first and second generation immigrants in the county adjust to being “American’ by eating an “American” diet. This was as much about cultural identity as it was about food.\nTo that end, according to Coe and Ziegelman, “strange “ foreign spices were to be left out of recipes and prepared foods, especially spices that were too hot, strong, or, well “spicy.” Vinegar and mustard were to be limited as they might make people too “nervous or energetic.” Also left out and limited were foods that were too “textured’ an/or ‘rough.” Smooth, creamy, and what we today would call “bland” was the order of the day. If root vegetables were to be a part of one’s cuisine, they had to be either baked or smothered in a fairly tasteless sauce, preferably white. Calm foods were what was desired. There were recipes for pasta and spaghetti, for example, but in both the government recommended and prepared menus of the time, the pasta had to cook for some 25 minutes until it was a mush. And many of the recipes called for it to be mixed with white cream sauce, boiled carrots or other overcooked veggies. Nutrition and supply were important-taste was less than secondary. Besides, if it was too tasty, some planners thought, people might get too used to it and start depending on it. That, it was thought, might “weaken their will “to look for work; they would become too dependent on handouts.\nThis was also a time when public schools had become mandated, so feeding kids via school lunches was another way civic planners sought to address the food shortage. (We still do this today; free school lunches and vaccination programs are outgrowths of this approach.) But this was also another way to sell the American approach to eating. Kids of immigrants were not only learning English and how to be trained to work in US factories; they were also being taught how to grow up eating “American.” According to the planners, they were using the new science of nutrition and the new technology of being able to rapidly can, freeze and move food to help these poor and disadvantaged kids get food and good nutrition. But no one had been checking to see if these kids were already getting adequate nutrition in their meals at home and if the only food problem they had was inadequate supply. Immigrants and poor people in general know a lot about making do with little and creatively responding to scarcity. When Ziegelman and Coe looked at the typical Italian immigrant menu of the 1930’s they found that it had as much or more nutrition that many of the meals recommended and provided by civic planners. But for the planners, nutrition by itself was not enough; the students had to learn to eat less foreign and more American. As with many social problems, the backstory behind the problem was about much more than the problem. Solving the food problems of the Depression was about much more than just food.\nThere were some interesting side effects that came out of this Depression era approach to food. For better or worse, the growth of what was to be called “food science” really got started during this era. Canning and freezing food to be shipped and delivered to many different places was just the beginning. Frozen and canned foods became an important way of serving food in the 1950’s-just think of the frozen dinners that started appearing on the scene during the 1950’s and that still fill freezers in supermarkets today. As refrigeration technologies grew, it soon became possible to eat a strawberry in Connecticut in January or a spinach salad in Alaska in February. Today we are wrestling with the questions of GMO’s-Genetically Modified Food- bee killing pesticides, and more. All of these possibilities are outgrowths of what happened during the Depression. For better or worse it took off from there.\nAnd there are many historians who attribute the success of the US military in World War II in part to the planning and organization that happened in response to the Depression’s employment and food problems. President Roosevelt’s Civilian Conversation Corps, for example, gave men employment doing the hard physical work of logging land, building parks, clearing swamps, etc. This developed their bodies and got them used to working as part of a squad and following discipline-essential qualities for a military. But they also needed to be fed to do all of that work, so the Corps made use of canned and frozen food and the “new American’ cuisine to efficiently feed the hundreds of thousands of men who were in the Corps. This meant that by the start of the war the US had a relatively large supply of men who were fairly well-fed and healthy and who knew about unit discipline. It also meant that the infrastructure for supplying and shipping large amounts of canned and processed food overseas was already in place by the start of the war. They needed only to develop an overseas component. According to these historians, then, responding to the food crisis as it did inadvertently helped the US government fight and win the war.\nSo once again, one event or happening in history had side effects that rippled through the culture with surprising and unexpected long range effects. That is not surprising; it is how history works and how cultures, peoples and nations function. To me this is one of the joys of history-to be able to trace some of the stories behind events, to make connections, and learn and to tell those stories. When we are able to do that we make some wonderful discoveries. For everything has at least one story behind it-nothing comes from nowhere.\nA link to the Fresh Air story: http://www.npr.org/programs/fresh-air/2016/08/15/490049518/fresh-air-for-august-15-2016?showDate=2016-08-15\nA link to LA Times story on feeding families during the Depression:", "domain": "food"}
{"url": "http://www.eatinggracefully.com/blog/tag/Passover+desserts", "date": "2019-09-20T23:22:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514574084.88/warc/CC-MAIN-20190920221241-20190921003241-00233.warc.gz", "language_score": 0.9157114624977112, "token_count": 355, "dump": "CC-MAIN-2019-39", "global_id": "webtext-fineweb__CC-MAIN-2019-39__0__108089930", "lang": "en", "text": "I'm on my fourth batch of macaroons for Passover. Love these because they're gluten-free but also because they're probably the easiest dessert I'll ever make. I don't know why I don't make them all year round, as what other cookie takes about 10 minutes to prepare?\nEach time I make them, I add something different. I started off with lemon peel and vanilla extract. Second time, I subbed the vanilla extract for almond extract. Third time I used orange peel. And this last time, I added a little rose blossom extract, just because I'm always trying to think of things I can do with that bottle on my shelf.\nGet creative when you make your own macaroons! Sprinkle chocolate on the top. Add crushed pistachios or almonds. Try lime peel. And don't just save them for Passover, especially if you're gluten-free.\nMACAROONS WITH ORANGE PEEL AND ROSE WATER\nMakes 2 dozen\n4 large egg whites\n4 tablespoons sugar\n2 teaspoons freshly grated orange peel\n1/2 teaspoon almond extract\n1 1/2 cups sweetened flaked coconut\n1 1/2 cups unsweetened flaked coconut\n1/2 teaspoon rose water\nPinch of salt\nPreheat the oven to 325 degrees. Line a baking sheet with parchment paper or cover with Silpat.\nStir together the egg whites, sugar, orange zest, almond extract, coconut and a pinch of salt until combined. Using a small ice cream scoop or a tablespoon, drop onto the baking sheet.\nBake 15-20 minutes, until the tops are pale gold. Transfer with a spatula to a rack to cool.", "domain": "food"}
{"url": "https://www.discovernewzealand.com/product/view-activity/113364", "date": "2024-04-17T19:53:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817171.53/warc/CC-MAIN-20240417173445-20240417203445-00449.warc.gz", "language_score": 0.9006149172782898, "token_count": 191, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__55963649", "lang": "en", "text": "Enjoy a quintessential Kiwi experience, a delicious gourmet BBQ buffet meal and a farm demonstration in a stunning lakeside setting. Take in the stunning views of Lake Wakatipu and its surroundings as you cruise across the lake to the historic Walter Peak high country farm aboard the TSS Earnslaw Steamship.\nEnjoy the ambience of the heart of the stately homestead while your Colonel’s Homestead Restaurant chef prepares a gourmet BBQ dinner. Your seasonal menu includes an extensive selection of local New Zealand produce, including succulent meats and a selection of delicious vegetables and salads. Complete your meal with your choice of delicious desserts, New Zealand cheeses, tea and coffee.\nAfter dinner, watch the farm dogs in action with a sheep-herding demonstration and say hello to the other farm animals. Finally, cruise home under the southern stars and enjoy the fresh night air as the lights of Queenstown draw ever closer.", "domain": "food"}
{"url": "https://mybodykitchen.com/pages/about-us", "date": "2021-09-19T19:38:55Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780056900.32/warc/CC-MAIN-20210919190128-20210919220128-00207.warc.gz", "language_score": 0.8962530493736267, "token_count": 432, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__24337245", "lang": "en", "text": "THE KITCHEN IS THE HEART OF GOOD HEALTH\nProudly made in the USA 🇺🇸\nOur story begins in 2018 with a health-conscious team of nutritionists and cellular biologists drawn together by a shared ethos: food sparks change. Vitamins, minerals and antioxidants are more than molecular compounds. They’re fuel. Strength. Life.\nAnd life is lived in the kitchen—where real food and fresh ingredients are transformed into nourishing creations. For your skin. Your brain. Your heart. Your muscles.\nWe are pure, edible wellness, combining the goodness of the kitchen with breakthroughs in cellular science. In our pursuit to inspire more active days and beautiful moments, we offer you premium-quality supplements that make it easy for you to build the body and wellbeing you want.\nWhy Trust Body Kitchen™?\nYour health supplements should be as clean and natural as the food on your plate. This philosophy exists within every Body Kitchen product, from sourcing the best quality ingredients to preserving the highest nutritional potency. We maintain transparency at every step between our farms to your pantry.\nIt’s not the easy way—but it’s the Body Kitchen way.\nTHE BEST OF THE BEST\nIngredients are not created equal. Our whole food extracts and proprietary ingredients are made from foods held to a higher standard of excellence. They’re nature made, pure and simple.\nQUALITY IS LOCKED-IN\nWe use patented food methods to carefully dry, mix and prepare our fine ingredients. This ensures we preserve every ounce of color, potency and freshness, without compromising integrity.\nABSORB MORE, USE MORE\nSome ingredients are symbiotic—they’re better together. We carefully pair star ingredients with nutrients that play a supporting role. Together, they improve how your body absorbs, uses and benefits from them.\nBACKED BY RESULTS\nBecause we’re nutritional experts and scientists obsessed with how food affects health, we rely on proof. Our products are backed by evidence-based science that supports how they activate health and beauty.", "domain": "food"}
{"url": "https://verizon-customerservice.com/2023/07/28/the-business-of-great-food-and-wine-from-the-classic-in-aspen/", "date": "2024-04-14T20:37:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.9/warc/CC-MAIN-20240414192536-20240414222536-00548.warc.gz", "language_score": 0.9277451634407043, "token_count": 661, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__159741656", "lang": "en", "text": "The Classic in Aspen, organized by Food & Wine magazine, is an annual event that celebrates the world of culinary arts, fine wines, and the passion of renowned chefs. Held in the picturesque mountain town of Aspen, Colorado, The Classic brings together food enthusiasts, industry professionals, and connoisseurs to indulge in a weekend of gastronomic delights. Beyond the festivities and delectable meals, The Classic also offers unique insights into the business of great food and wine. In this article, we explore how this event has become a hub for culinary entrepreneurs and wine experts to showcase their talents, build networks, and drive innovation in the industry.\nThe Culinary Entrepreneurial Spirit\nThe Classic in Aspen serves as a platform for culinary entrepreneurs to showcase their innovative ideas and food creations. The event hosts cooking demonstrations, panel discussions, and interactive workshops where chefs and restaurateurs share their culinary journeys and success stories. Attendees gain valuable insights into the challenges and opportunities of the culinary business, inspiring a new generation of food entrepreneurs to take bold steps in the industry.\nNetworking and Collaboration\nNetworking plays a crucial role in the culinary world, and The Classic provides an ideal environment for chefs, wine producers, and food industry professionals to connect and collaborate. From intimate tastings to large-scale events, the atmosphere fosters meaningful relationships among participants. These connections often lead to collaborations between chefs and winemakers, creating unique dining experiences and signature products that reach a wider audience.\nInnovation and Trends\nThe Classic serves as a breeding ground for culinary innovation and trends. As participants share their expertise and experiences, they also bring forth new culinary techniques, flavor combinations, and wine pairings. Attendees get a glimpse into the latest trends in the food and wine industry, and chefs often experiment with different ingredients and cooking methods, pushing the boundaries of their craft.\nShowcasing Local Producers\nThe event also highlights the importance of local producers and their role in the food and wine industry. Chefs often source ingredients from nearby farms and suppliers, emphasizing the value of sustainability and supporting the local community. The Classic’s focus on local produce encourages attendees to appreciate the farm-to-table movement and the significance of fresh, high-quality ingredients in creating exceptional culinary experiences.\nEducation and Culinary Tourism\nBeyond the world-class meals and wine tastings, The Classic offers a unique educational experience. Attendees learn about the art of food and wine pairing, the nuances of wine production, and the culinary traditions of different regions. As a result, many participants become culinary tourists, seeking out restaurants and wineries featured at The Classic in their future travels.\nThe Classic in Aspen is more than just a celebration of great food and wine; it is a vibrant platform for culinary entrepreneurs and industry professionals to connect, innovate, and showcase their talents. The event’s impact extends beyond the weekend as attendees take home new ideas, collaborations are forged, and culinary experiences are elevated around the world. By fostering a dynamic environment for networking, education, and collaboration, The Classic in Aspen continues to contribute significantly to the evolving landscape of the food and wine industry, inspiring both seasoned professionals and aspiring entrepreneurs to continue pushing the boundaries of culinary excellence.", "domain": "food"}
{"url": "https://energy-enhancers.com/index.php?product_cat_detail=Nootropics&product_detail=YOGISPBLCKBRRYFOCUSTEA", "date": "2024-04-13T02:52:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816535.76/warc/CC-MAIN-20240413021024-20240413051024-00294.warc.gz", "language_score": 0.8871395587921143, "token_count": 587, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__155848787", "lang": "en", "text": "Yogi Spiced Blackberry Focus tea combines invigorating Black Tea with Bacopa, a nootropic herb that supports clarity of mind and concentration. Traditionally-used Ayurvedic herbs Clove and Cinnamon gently warm and delight the senses, while Blackberry and Hibiscus Flower add bright, fruity flavor. Cup after cup, enjoy Yogi Spiced Blackberry Focus tea to help you feel alert and focused.*\nImmerse yourself in the enriching experience of Yogi Spiced Blackberry Focus tea, an innovative blend designed to support focus. This unique tea pairs organic Black Tea with Bacopa, a renowned nootropic herb traditionally used in Ayurvedic medicine to aid mental clarity and focus. Each cup offers a blend of warming spices, including Clove and Cinnamon, which gently stimulate the senses, enhancing your tea-drinking experience. With each sip, you'll also enjoy the bright, fruity flavor of Blackberry and Hibiscus Flower, a signature blend that sets our tea apart from the rest.\nApproximately 50 mg of caffeine per tea bag ensures that our tea not only tastes great but also aids in keeping you alert and focused throughout your day. Whether you need a morning pick-me-up or an afternoon refresher, our Spiced Blackberry Focus tea is a versatile choice that satisfies. Cup after cup, enjoy the trusted Yogi Spiced Blackberry Focus tea for an invigorating tea experience.\nFor over five decades, we’ve been making delicious, functional teas inspired by the ancient holistic healing philosophy of Ayurveda. Our diverse tea selection supports everyday well-being with specialized herbal formulas thoughtfully blended for both health benefits and appealing flavor.\nYogi is a Certified B Corporation producing more than 40 tea blends from over 100 organic spices and botanicals sourced from around the globe. With every ingredient we source, and every tea bag we make, we strive to support environmental sustainability and social responsibility. We do so by following highly selective sourcing standards, performing rigorous quality tests, mandating environmentally sound farming practices, and partnering with local communities. Through such partnerships, we want to empower our entire tea ecosystem to live healthy, vibrant lives. It is our hope that our commitment to goodness shines through in every cup of Yogi tea.\nSpiced Blackberry Focus Tea (16 Tea Bags)\nBring water to boiling and steep 5 minutes. For a stronger tea, use 2 tea bags.\nOrganic black tea leaf, organic hibiscus flower, organic cinnamon bark, organic licorice root, organic stevia leaf, organic balckberry flavor, organic bacopa whole plant extract, organic clove bud, organic green tea leaf extract, organic nutmeg kernel, blackberry pieces, organic cinnamon bark oil", "domain": "food"}
{"url": "http://worldfranchise.eu/franchise/dennys", "date": "2019-09-16T05:20:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514572484.20/warc/CC-MAIN-20190916035549-20190916061549-00010.warc.gz", "language_score": 0.9587147235870361, "token_count": 232, "dump": "CC-MAIN-2019-39", "global_id": "webtext-fineweb__CC-MAIN-2019-39__0__119706733", "lang": "en", "text": "Denny's is a full-service pancake house/coffee shop/fast casual family restaurant chain. It operates over 1,600 restaurants in the United States, Puerto Rico, Guam, Canada, Dominican Republic, El Salvador, Curaçao, Costa Rica, Venezuela, Honduras, Japan, Mexico, New Zealand, Qatar, and the United Arab Emirates.\nDenny's is known for always being open, serving breakfast, lunch, dinner, and dessert around the clock. Unlike many other restaurant chains, Denny's does not close on holidays or nights, except where required by law. Many of their restaurants are located in proximity to freeway exits, bars, and in service areas. Denny's started franchising in 1963, and most Denny's restaurants are now franchisee-owned. In 1953, Harold Butler opened Danny's Donuts in Lakewood, California. Six years later, there were 20 shops in the chain and the company changed its name to Denny's. In 1966, the company went public, and in 1977, they introduced the Grand Slam breakfast. Today, Denny's locations serve breakfast, lunch...read more", "domain": "food"}
{"url": "http://bestmensdaily.com/foods-under-40-calories", "date": "2018-09-26T05:36:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-39/segments/1537267163326.85/warc/CC-MAIN-20180926041849-20180926062249-00549.warc.gz", "language_score": 0.9120851755142212, "token_count": 915, "dump": "CC-MAIN-2018-39", "global_id": "webtext-fineweb__CC-MAIN-2018-39__0__11528619", "lang": "en", "text": "Have you ever heard the theory that certain foods have a negative caloric effect, meaning they burn more calories during the digestive process than they contribute? (Celery and apples are often cited as examples.)\nTurns out the negative calorie theory is a myth. But that doesn’t mean some foods aren't incredibly low-calorie and super-nutritious.\nThis delicate, peppery green is amazingly low in everything you don’t want, especially calories, fat, saturated fat, and cholesterol. 4 Calories per cup.\nAsparagus is traditionally known as a detoxifying food, because it contains high levels of an amino acid that acts as a diuretic, flushing excess fluid out of your system. 27 calories per cup.\nBroccoli is amazingly low in calories, but it always makes our list of the top superfoods for a reason. Calories per cup 31\nClear beef, chicken, miso, seafood, or vegetable broth is a dieter’s secret weapon, nourishing and filling your body for almost zero calories, especially if you toss in leafy greens and lean meat. 10 calories per cup.\nBrussels sprouts are super-low in calories but loaded with cancer-preventing phytonutrients and fiber. 38 calories per cup.\nCabbage packs vitamins, minerals, fibers, and several phytonutrients thought to prevent cancer. 22 Calories per cup\nRomaine lettuce alone is a great source of B vitamins, folic acid, and manganese, which helps regulate blood sugar and is essential for proper immune system function. 5 calories per cup.\nBeets are sweet but have very few calories—so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants. 37 calories per half cup.\nLike other cruciferous veggies, cauliflower is full of cancer-fighting phytonutrients and is a great source of vitamin C and folate.\nBlack coffee is one of the lowest-calorie drink choices around, and it’s a great weight loss ally. Coffee alters levels of gut peptides, the hormones naturally released to control hunger or fullness.\nRemember The Grapefruit Diet? There may be something to that. Studies reveal that, on average, women who consumed any amount of grapefruit or grapefruit juice weighed nearly 10 pounds less and had a 6 percent lower body mass index (BMI) than their non-grapefruit-eating counterparts. 39 per half fruit.\nMeaty and incredibly low-cal, mushrooms are also incredibly diverse. White button, Portobello, shiitake, and Maitake are just a few of the varieties you'll find in your grocery store.\nThey contain lycopene, an antioxidant rarely found in other foods. Studies suggest that it could protect the skin against harmful UV rays, prevent certain cancers, and lower cholesterol. Plus, tomatoes contain high amounts of potassium, fiber, and vitamin C. 22 per medium tomato.\nThe potatoes skinnier cousin, turnips are a great source of fiber and vitamin C, and have a low glycemic load. We love them diced and tossed into soups or stews, or sliced raw and used in crudite (they taste surprisingly mild and crunchy!). 36 per cup.\nA cleansing cruceriferous vegetable with the fresh crunch of salad greens and the powerful cancer-fighting properties of Brussels sprouts and broccoli, watercress contain sulforaphane and other compounds linked to lower disease risks. 4 per cup.\nThis miracle squash is the ultimate high volume food, meaning you can fill up on very few calories. It’s easy to grow, especially in the summer, packs lots of vitamin A, and is so simple to prepare raw or cook with you may want to eat it all year! 20 per cup.\nTender and flavorful, this leafy green is rich in iron, folic acid, and vitamin K. It also contains disease-fighting antioxidants beta-carotene and vitamin C, as well as the phytochemical lutein, which protects eyes against age-related macular degeneration. 7 calories per cup.\nLemons & Limes\nCitrus fruits are loaded with vitamin C and, eaten whole, are a great source of fiber. 20 per fruit\nGarlic fights colds, battles cancer, and may even ward off urinary tract infections. 4 per clove.", "domain": "food"}
{"url": "https://icrvradio.com/categories/article/77", "date": "2020-08-09T21:03:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439738573.99/warc/CC-MAIN-20200809192123-20200809222123-00213.warc.gz", "language_score": 0.8073937296867371, "token_count": 390, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__22422973", "lang": "en", "text": "VEGETARIAN HOT POT — Serves 6\n2 TBS Olive Oil\n2 Onions, finely chopped\n8 oz. Carrots, diced\n8 oz. Rutabaga, diced\n8 oz. Parsnips, diced\n8 oz. Sweet Potato, diced\n8 oz. Celery, diced\n8 oz. Leeks, diced\n8 oz. Kohlrabi, diced\n2 lbs. Potatoes, sliced 1/4-inch thick\n2 C Vegetable Stock (available at Dough on Main)\n2 small cans diced Tomatoes\n4 TBS Lentils\n3 sprigs Thyme\n1 Bay Leaf\nSalt & Pepper to taste\nPreheat oven to 400°F. Heat a large saucepan over medium heat. Add 1 TBS\nOlive Oil. Once hot, add Onion and a pinch of Salt. Cook 4 to 5 minutes\nuntil softened. Add all diced vegetables, except Tomatoes. Put a lid on the\npan and sauté for 10 minutes until slightly softened. Remove lid. Add\nStock, Lentils, Tomatoes, Thyme and Bay Leaf. Stir to mix well. Simmer for\n15 to 20 minutes to thicken. Add Salt and Pepper to taste.\nIn a second pot, heat water and cook sliced Potatoes in boiling water for 1\nto 2 minutes until slightly softened. Drain and put in cold water to cool.\nPour the vegetable mix into a large oven-proof dish (8″ x 12″). Arrange\nPotato slices over vegetable mixture. Overlap slices, fish-scale style.\nDrizzle with Olive Oil and sprinkle lightly with Salt and Pepper. Cook for\n35 minutes until mixture is bubbling and the Potatoes are golden brown.\nServe immediately. Still great as a leftover the next day. Even for\nbreakfast, served with an egg on top.", "domain": "food"}
{"url": "https://www.albertbartlett.co.uk/recipe/elfe-potato-slices-with-salmon-parcels/", "date": "2020-09-30T01:45:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600402101163.62/warc/CC-MAIN-20200930013009-20200930043009-00733.warc.gz", "language_score": 0.8073727488517761, "token_count": 252, "dump": "CC-MAIN-2020-40", "global_id": "webtext-fineweb__CC-MAIN-2020-40__0__71813379", "lang": "en", "text": "Pre-heat the oven to 200°C\nWash but don’t peel the Elfe Potatoes.\nSlice into 8mm thick slices (approx!).\nGrease a baking tray with a little olive oil on a piece of kitchen towel.\nPlace the Elfe slices on the tray, drizzle with a tiny bit more olive oil, add some black pepper and pop in the oven.\nMeanwhile, place a large piece of foil in a suitable, ovenproof dish.\nPlace the salmon fillet in the middle of the foil and add the tomatoes.\nDrizzle over the runny honey, the soy sauce and add the green beans and sweetcorn.\nSeal the foil into a parcel ensuring there is enough room for steam to circulate around inside.\nPlace this next to the potatoes in the oven and bake together for 30 minutes.\nSuper healthy and delicious!\nPreparation: 10 mins\nCooking: 30 mins\n2 medium sized Elfe Potatoes\n1 salmon fillet per person\nhandful of green \"French\" beans\nHandful of sweetcorn\n2 small vines of piccolo or cherry tomatoes\n1 tsp runny honey\n1 tsp soy sauce\nFreshly ground black pepper", "domain": "food"}
{"url": "https://ingredientstrader.com/exhibition-news/international-trade-fair-for-certified-organic-food-and-drink", "date": "2024-02-21T06:07:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473370.18/warc/CC-MAIN-20240221034447-20240221064447-00018.warc.gz", "language_score": 0.8760046362876892, "token_count": 128, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__30169648", "lang": "en", "text": "International trade fair for certified organic food and drink\nFair Name: International trade fair for certified organic food and drink\nFair Time: 16.11.2022 to 17.11.2022\nFair Place: Malmo Sweden\nCompany Name: NORDIC ORGANIC FOOD FAIR\nThe Nordic Organic Food Fair is the largest certified organic food and drinks trade event in the Nordic region. This is an industry event for trade buyers who are looking to source the best certified organic food and drink. Meet leading suppliers to the market including the best on offer from the Nordic region, international brands, and exciting new start-ups.", "domain": "food"}
{"url": "https://www.caneandrye.co.uk/", "date": "2024-03-02T01:40:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475711.57/warc/CC-MAIN-20240301225031-20240302015031-00198.warc.gz", "language_score": 0.8939449191093445, "token_count": 161, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__68880193", "lang": "en", "text": "Welcome! Cane & Rye is open from Thursday through till Saturday.\nWe offer an extensive range of gins and exquisite cocktails at our beautiful boutique bar in the heart of Bridgend.\nOur focus is to make sure you have the best experience possible when in our company. Partnered with one of the most extensive & premium back bars in the town & bringing only good vibes we are sure you will enjoy your evening with us.\nEVERY SATURDAY AFTERNOON\nWe have our fantastic bottomless brunch every Saturday between 1:30pm & 5:30pm.\nBottomless selection of Gins, Prosecco & Cocktails as well as a choice of our delicious food cages.\nCheck out our menu below.\nFor more information on our brunch click here", "domain": "food"}
{"url": "http://ghf2016.g2hp.net/sponsor/nestle/", "date": "2018-08-19T02:21:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-34/segments/1534221214538.44/warc/CC-MAIN-20180819012213-20180819032213-00307.warc.gz", "language_score": 0.9637600779533386, "token_count": 127, "dump": "CC-MAIN-2018-34", "global_id": "webtext-fineweb__CC-MAIN-2018-34__0__181054852", "lang": "en", "text": "With sales of CHF 91.6 billion in 2014, Nestlé is the world's leading nutrition, health and wellness company. Headquartered in Switzerland, the company employs 339'000 people and has 442 factories worldwide. Nestlé products are sold in almost every country in the world. Nestlé is the worldwide leader in product categories such as soluble coffee, infant nutrition, bottled water, condensed and evaporated milk, ice cream, as well as chocolate and malt drinks, and culinary. The Group is also a co-leader in pet care.\nFor more information on Nestlé, please visit www.nestle.com", "domain": "food"}
{"url": "https://www.nhlbi.nih.gov/health/resources/heart/amer-indian-risk-html/sec3-steps", "date": "2017-10-19T12:47:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187823284.50/warc/CC-MAIN-20171019122155-20171019142155-00292.warc.gz", "language_score": 0.8627035021781921, "token_count": 922, "dump": "CC-MAIN-2017-43", "global_id": "webtext-fineweb__CC-MAIN-2017-43__0__280289220", "lang": "en", "text": "Your Choice for Change - Honoring the Gift of Heart Health for American Indians\nSection Three - Help Your Heart! Control Your High Blood Pressure\nThis family plan can help you prevent high blood pressure. If you already have high blood pressure, it can help you lower it.\nWill: \"High blood pressure runs in my family. My mother has high blood pressure; she takes medication to lower it. My wife Sally has prehypertension and is now taking steps to prevent high blood pressure. My whole family follows a heart healthy eating plan and has a more active lifestyle to keep our blood pressures normal. I want to be a good role model for my children.\"\n- Cut down on sodium.\n- Buy fruits and vegetables for snacks instead of salty chips and crackers.\n- Buy fresh, frozen, or no-salt-added canned vegetables.\n- Choose fewer canned and processed foods like bacon, hotdogs, sausage, meat jerky, bologna, pepperoni, salami, ham, canned or potted meat, dried and packaged soups and noodles, pickles, and olives.\n- Read the Nutrition Facts labels to compare the amount of sodium in food.\nTips on using the Nutrition Facts label to compare sodium in foods.\n- Choose foods that have 5 percent or less of the Daily Value for sodium.\n- Limit foods with 20 percent or more of the Daily Value for sodium.\n- Limit your sodium intake to 2,300 milligrams (mg) or less per day.\nCompare these Nutrition Facts labels on regular soup and reduced-sodium soup.\nWhich one is the better choice?Reduced-Sodium SoupRegular Soup\nThe regular soup has almost four times more sodium than the reduced-sodium soup.\nMary Has Learned Ways To Eat Less Sodium\nMary: \"To make food taste good without salt, I use cilantro, cumin, fresh garlic, parsley, onion, green pepper, oregano, and even a dash of chili powder when I cook. Everyone in my family has gotten used to the taste of food with less salt.\"\nMary's Seasoning Recipe\nFill the saltshaker with this combination of herbs and spices, and use it, instead of salt, to flavor foods:\n- ½ cup paprika\n- 2 tablespoons oregano\n- 2 teaspoons dried chili peppers\n- 1 teaspoon garlic powder\n- 1 teaspoon black pepper\n- ½ teaspoon red pepper\n- Cut back a little each day on the amount of salt.\n- Use reduced-sodium bouillon cubes, soy sauce, and ketchup.\n- Take the saltshaker off the table.\n- Use a mixture of herbs, spices, and chili powder instead of salt.\n- Eat heart healthy foods.\n- Cook with more fruits, vegetables, and whole grains.\n- Choose low-fat or fat-free milk products.\n- Cook with lean meats, wild game, chicken without the skin, and fish.\n- Choose unsalted nuts, seeds, and cooked dry beans.\n- Cook with small amounts of fats and oils.\n- Limit alcohol.\n- Men who drink should have no more than two drinks a day.\n- Women who drink should have no more than one drink a day.\n- Pregnant and breastfeeding women should not drink any alcohol.\n- Watch your weight.\n- Take steps to lose weight if you are overweight.\n- Eat smaller portions and do not go back for a second serving.\n- Be active for at least 30 minutes a day, and slowly increase to 60 minutes.\n- Take your medicines.\n- If you have high blood pressure, take your medicine(s) the way your doctor tells you.\n- Do not share medicines with friends or family.\n- If you cannot afford your medicine, let your doctor know. There may be programs to help you buy your medicine.\n- Use notes and other reminders to take your medicine. Ask your family to help you with reminder phone calls.\n- When you go to the doctor, take all of your medicine bottles with you.\n* Pregnant and breastfeeding mothers: Talk to your health care provider to find out what types of fish are lower in mercury. Mercury may be harmful for your baby.\nU.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES\nPublic Health Service\nNational Institutes of Health\nNational Heart, Lung, and Blood Institute\nNIH Publication No. 08-6340", "domain": "food"}
{"url": "https://www.heretohelp.bc.ca/visions/body-image-vol12/you-are-more-than-what-you-eat", "date": "2022-06-28T15:43:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103556871.29/warc/CC-MAIN-20220628142305-20220628172305-00241.warc.gz", "language_score": 0.964692234992981, "token_count": 1693, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__33292038", "lang": "en", "text": "Learning to trust your body to make good food decisions\nReprinted from the \"Body Image\" issue of Visions Journal, 2016, 12 (1), p. 37\n“You are what you eat” is a phrase I hear often as a dietitian working in the food and nutrition field. I often feel it’s misused—or that it’s simply incorrect. We aren’t simply what we eat: we are so much more than our food choices, and food is so much more than calories. For many, food represents family, culture, pleasure, experience and exploration, as well as a way to fuel our bodies and function in our lives. Our emotional, social and physical eating practices—in addition to the foods we eat—are all important elements of our well-being.\nThere is a common misconception that you can look at a person’s body and know how they eat. Imagine we walk into a fast-food restaurant and see a thin and athletic woman eating a double cheeseburger with an extra-large order of fries and a milkshake. We might feel envious that she can eat that way and still maintain a lean build. We might assume she had done significant exercise that day to account for her meal, or that this is a special occasion or that she has a fast metabolism. Now, imagine we see another woman at the next table eating the same meal. This person lives in a larger body. Despite the fact that she is eating a meal identical to the one being eaten by the thin woman with the athletic build, we might assume that this second person eats at fast-food restaurants often. We might assume she is inactive, and we may have preconceived ideas about her health.\nNone of these assumptions is based on fact. We cannot know about a person’s health or experiences simply by looking at that person’s body. In the same way, we cannot know about someone’s relationship with food from the size or shape of his or her body.\nWe do not make these assumptions because we are bad people. Our assumptions represent widely held stigmas associated with different body types.\nFor my clients who struggle with disordered eating issues, early access to treatment and trained health care professionals is a key component in the recovery journey. Yet often my clients’ struggles go unrecognized—even by themselves—due to common social stigmas related to eating disorders and weight.\nThe truth is that there are no “good” or “bad” foods. Clients often try to challenge me on this, but I stand behind the idea that when we label foods as good or bad, we set ourselves up to mistrust our bodies and create an environment for emotional eating—in which we have emotional reactions to the food choices we make. If I eat something “good,” I feel proud, as if I am doing something “right.” But if I eat something “bad,” I might feel shame or that I can’t make that “mistake” again. If I associate certain foods with a fear that my body will change, then I will feel a need to compensate afterwards. I might become more concerned or rigid with my eating, increase my exercise or experience guilt and shame.\nI often hear people justifying their food choices. For example, an individual might say, “I can eat this because I did the Grouse Grind today,” or, “I was bad today because I ate food X, which is bad.” These statements perpetuate stigmas about food and our bodies, and reinforce the idea that our bodies cannot be trusted. This creates a situation where people feel they need to be in rigid control of their own food or nutrition intake: they fear and mistrust their own body.\nCertainly there are foods we might choose more often because they provide our bodies with more complete nutrition than other foods. Some foods provide us with different vitamins and minerals. Some foods provide us with more fibre or more protein than others. But all foods give us energy and fuel our brain. However, we eat for many reasons, not just health. We also eat for reasons of pleasure, culture, tradition, social interaction and comfort, and sometimes as a special treat for ourselves. By giving ourselves permission to eat for a variety of reasons (and not just for nutritional health), we create an environment where we trust and honour our body instead of viewing food with resistance and fear.\nWhen it comes to educating my clients about nutrition, I rarely allow calories to be part of the conversation. Our bodies need more than a certain caloric target to maintain or support weight. We need a variety of foods from all the food groups to meet our carbohydrate, protein, fat, vitamin and mineral needs for good health. Engaging clients in conversation about the types of nutrition their body needs, focusing on what foods feel satisfying to eat and satisfy the body for longer, and about how we feel different when we have energy is more important than caloric number.\nOur bodies know what to do with nutrition: we need to learn to trust our bodies’ cues. One of the ways I help teach my clients to trust their body is through the skill of mindful eating. Mindful or intuitive eating means paying attention to internal cues rather than external rules to guide our food choices. Like any skill, mindful eating needs to be practised.\nThe first step in mindful eating is to reject dieting. Stop buying into the idea that we need to make drastic, rigid changes to the way we eat in order to support our bodies. One way to become in tune with our bodies is to explore and learn about our hunger and fullness cues. If we slow down and take the time to listen, our bodies will tell us what they want and need.\nWhen we listen to our bodies, the most important thing to do is to remove all distractions so that we can taste the food and experience the act of eating, decide what we enjoy instead of placing judgment on certain foods. When we eat what we really want, in an environment that is enticing and enjoyable, the pleasure of the experience will make us feel satisfied and content. This minimizes the desire to overeat.\nAnother important thing to do is to give ourselves unconditional permission to eat. If we tell ourselves that we “can’t” or “shouldn’t” have a particular food, we can experience feelings of deprivation. As with many things in life, we often want what we can’t have: feelings of deprivation can intensify into cravings, which often lead to bingeing. When we finally “give in” to foods that we have told ourselves we “can’t” have, we often overeat and experience feelings of guilt. And we promise ourselves to never eat this way again. Then, if we “give in” again in the future, our broken promise compounds our feelings of guilt.\nWe all need to challenge food “rules.” We need to stop believing that “we are what we eat” and start seeing the complexity of the human body and our relationship with the food we eat. Challenge the thought that you’re “good” for eating minimal calories and “bad” if you eat something you enjoy. You don’t have to eat a perfect diet to be healthy. You will not suddenly get a nutrient deficiency or gain weight from one snack, one meal or one day of eating. It’s what you eat consistently over time that matters. The relationship you have with your body is the only relationship you are guaranteed to maintain for life, so I encourage you to nurture and care for it. Your body knows what to do with nutrition: you just have to learn to trust it.\nAbout the author\nAli is a Registered Dietitian with a BSc in food nutrition. She works in the Eating Disorders Program at Vancouver’s St. Paul’s Hospital and with the Looking Glass Foundation’s summer camp for girls. Her private practice specializes in disordered eating (www.ThriveBC.com). Ali is passionate about helping clients develop healthy relationships with food and body", "domain": "food"}
{"url": "https://www.wholesomeposyco.com.au/products/flat-lay-mini-posy", "date": "2024-03-02T17:22:27Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475833.51/warc/CC-MAIN-20240302152131-20240302182131-00076.warc.gz", "language_score": 0.8489985466003418, "token_count": 200, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__174716643", "lang": "en", "text": "Mini Flat Lay Edible Bouquet\nAVAILABLE AUSTRALIA WIDE\nPlease note: This item will take 2-5 business days to arrive from sending date (please select the date you want the item to be SENT).\nOur Mini Flat Lay Edible Bouquet is made of healthy foods and homemade vegan snacks with no added sugar, paired with carefully selected dried florals to send a unique gift arrangement, when you can’t be there in person.\nThe Flat Lay Mini Posy contains the following:\n1 x 50 gram Peanut Butter, Almond and Coconut Granola tub\n1 x large Apricot and Sesame Bliss Bar\n1 x 10 gram Garlic and Smoked Paprika Spiced Popcorn\nBox size: L: 24cm x W: 24cm x H: 9cm\nPlease note: due to COVID and seasonal variations our product may slightly differ from image pictured as substitutions may need to be made.", "domain": "food"}
{"url": "https://sustainablenutrition-sb.com/board/joanne-l-slavin/", "date": "2023-12-10T18:00:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679102612.80/warc/CC-MAIN-20231210155147-20231210185147-00763.warc.gz", "language_score": 0.9349905848503113, "token_count": 222, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__283155574", "lang": "en", "text": "Joanne Slavin is a Professor in the College of Food, Agricultural and Natural Resource Sciences at the University of Minnesota-Twin Cities. She teaches Advanced Human Nutrition and consults widely in nutrition, food science, and sustainability space. She has authored more than 350 scientific articles on diet and health outcomes, topics including carbohydrates, protein, fats, snacking, regenerative agriculture, and the role of diet in disease prevention. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee (DGAC). She is a Science Communicator for the Institute of Food Technologists (IDF), and a member of numerous scientific societies, including the Academy of Nutrition and Dietetics (AND) and the American Society of Nutrition (ASN). Dr. Slavin has BS, MS, and PhD degrees from the University of Wisconsin-Madison and is a Registered Dietitian (RDN). She has given more than 400 scientific presentations around the world. Additionally, she grew up on a dairy farm and now owns and manages the Slavin Sisters Farm LLC, a 119-acre mixed use farm in Southern Wisconsin.", "domain": "food"}
{"url": "https://twinselephantsthai.com/", "date": "2022-01-28T16:38:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320306301.52/warc/CC-MAIN-20220128152530-20220128182530-00617.warc.gz", "language_score": 0.8073294758796692, "token_count": 160, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__120916848", "lang": "en", "text": "The true taste of Thailand\nCheck Out Our Menu\nWith a focus on fresh ingredients, flavourful spices, and palate-pleasing sauces, you’re sure to find something that will delight your senses.\nFor pickup orders over $35 before tax, save 10% when you pay with cash. Call us at (289) 674-6088 to order now!\nHours of Operation\nMonday: 11am – 830pm\nWednesday to Friday: 11am – 830pm\nSaturday to Sunday: 12pm – 830pm\n989 Fennell Ave E #29\nHamilton ON L8T 1R1\nFind us on Uber Eats and Skip the Dishes", "domain": "food"}
{"url": "https://themonkeyminddeliberation.wordpress.com/tag/coffee/", "date": "2018-07-21T01:49:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676592150.47/warc/CC-MAIN-20180721012433-20180721032433-00007.warc.gz", "language_score": 0.8950611352920532, "token_count": 271, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__95736945", "lang": "en", "text": "Every weekend, we have started a ritual of making a Latte using our South Indian Filter Kapi apparatus. We obsess over our old stainless steel kapi filter, by washing it well and glazing the filter portion over the stove top briefly. Then we quickly grind our fresh coffee beans, measure three table spoons of coffee powder into the filter, and pour hot boiling water directly into the filter until it fills up to the brim. We don’t have a fancy steamer or a espresso machine. So we spend the next 5-7 minutes creating the foam or the froth in our coffee mugs. Since we use skim milk, creating the froth is slavish, hard labour. Once our coffee liquor, or the di-kok-shun as we call it, is ready to go, we pour it over our milk. Mix in a teaspoon of sugar, and it’s ready!\nThe last time we did this, I craved for the next step on the Latte ladder. The latte art heart. That creamy, chubby heart – right in the middle of your coffee.\nWe wanted that.\nSo we tried this.\nBut we ended with up with a drizzle of milk over the di-kok-shun.\nBut we have the next Saturday coming up soon.", "domain": "food"}
{"url": "https://thepottedgarden.com.au/products/edibles-leafy-greens-gift-of-seeds", "date": "2022-06-25T20:08:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103036099.6/warc/CC-MAIN-20220625190306-20220625220306-00320.warc.gz", "language_score": 0.8892738819122314, "token_count": 216, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__82338016", "lang": "en", "text": "Leafy Greens Gift of Seeds is part of the Sow’n Sow ‘Edibles’ seeds range and makes the perfect gift that is both rewarding to grow and delicious to eat.\nThis pack includes a mix of lettuce, spinach and rocket seeds to make the handiest, easiest greenery for any salad. There is nothing quite like tucking into your own home grown produce after nurturing and watching it grow.\nBest sown from spring to autumn, simply scatter seeds in a sunny position and cover with a thin layer of soil.\nThe beautiful packaging features the artwork of Daniella Germain and includes a packet of mixed seeds, a plastic plant label and sowing instructions.\n- 100% recycled paper\n- Includes an illustrative plant label to mark where your seeds are planted\nVarieties: Lettuce ‘lactuca sativa’, Rocket ‘Eruca sativa’, Spinach ‘Spinacia oleracea’\nAlso available as part of the Edibles Seed Gift Set", "domain": "food"}
{"url": "https://www.insideedgecoach.com/post/2017/05/21/nourishing-the-body-mind-spirit-of-being-fed", "date": "2022-11-29T04:13:27Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710685.0/warc/CC-MAIN-20221129031912-20221129061912-00282.warc.gz", "language_score": 0.9643100500106812, "token_count": 1930, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__25548625", "lang": "en", "text": "Nourishing: The Body, Mind & Spirit of Being Fed\nI come from a long line of Southern cooks. We take our family recipes, cast iron skillets, and canning jars seriously. A great deal of pride comes with the delivery of a meal, whether it’s slaved over for hours or thrown together at the last minute.\nMy paternal grandmother, Louise, was a wiz in the kitchen and set a pretty high bar. A typical Sunday dinner at her house included her famous pan-fried chicken, at least six vegetable side dishes, perfectly risen yeast rolls hot out of the oven, and three or more desserts. She could make just about any dessert requested, but her pecan pie, angel food cake, and peach cobbler were the crowd favorites.\nAll this meticulously crafted food was my grandmother’s way of showing how much she cared for her family. She wasn’t just feeding us, she was loving each and every one of us through her food. We showed our gratitude and reciprocated her love with how many times we refilled our plates and how clean they were at the end of the meal. As her oldest grandchild, I figured out this gig pretty early in life. My clean plate meant I had a direct line to her heart.\nMy grandmother was a powerful influence on me in the food realm in part because we had so many years together—she lived to 97. But she was not my only influence. My mother grew up in a different sort of southern kitchen—less down home, more adventurous. My mom was always coming up with some twist on traditional southern meals with her willingness to try unusual ingredients.\nEven though my childhood occurred in the 1970s, pre-packaged and fast foods did not invade my mother’s or my grandmother’s kitchens. Handmade and homemade may have lost favor in that era, but my mom and grandmother didn’t cave to the fads. I cannot remember ever having Tony the Tiger or a marshmallow wielding leprechaun grace my morning cereal bowl. Nor did Hamburger Helper or Chef Boyardee deliver my dinner. My grandmother’s version of “fast food” was to put her home-cooked meals in conveniently slotted TV dinner trays.\nLoving Good Food is in My DNA\nFrom the way my grandmother used food as a love language to the culture of creativity my mom cultivated in the kitchen, nourishing my body has been part of my DNA and a lifelong ambition.\nEven when I was teetering on what felt like the poverty line in my first job out of college, I prioritized good food. My roommates at the time joked that I could probably have qualified for food stamps, but I would have used them to buy shiitake mushrooms, not bread and milk. I allowed myself to buy whatever nourished me even when I was counting every penny to make ends meet.\nAs a result, most of the people in my life consider me an “insanely healthy eater.” My kids would say I’m a “green freak” when it comes to the amount of vegetables I put on their plates. I’ve been known to sneak greens even into brownies (thank you zucchini!). And that was true for me well before my health crisis hit. Ironically, my eating habits were not something that put me in a high risk category for any health concern, which is perhaps one reason we missed the signs of my impending health crisis.\nHowever, with my cancer diagnosis in 2014 came a full evaluation of my diet, and a new level of education on how food could harm or heal my body. Thanks to the education from my alternative medicine doctors, I found many opportunities for improvement. Tests revealed a few bad actors in my diet (e.g., dairy, soy) specific to my body. And cleaning those out has helped heal my gut, which was more out of whack than I realized.\nFood as Medicine\nBut during the time when I was in active treatment, my diet became really restrictive and regimented. So much so that I didn’t feel like eating at all. I lost too much weight and looked like a shadow of my former self (and it wasn’t a good look). I loathed figuring out what I could and could not eat or drink for the sake of my healing body. I abhorred how much time it took to prepare a meal. Nothing was fast or convenient, and it was very hard to let anyone else cook for me. Going out to eat was a nightmare! Even worse was eating at someone else's house!\nBut luckily my food tradition held strong at my core and through experimentation I slowly found my way to a more sustainable and delightful diet.\nToday, “Hunter-gatherer Paleo” is the best way to characterize my eating habits. That means I consume the following:\nOrganic vegetables (lots of them!),\nOrganic fruits (mostly low sugar berries),\nNuts and seeds, and\nSustainably produced meat and fish (in small quantities).\nThis way of eating also means I’ve pulled out the following from my diet:\nMost grains (wheat, white rice, corn)\nSugar (my only exceptions are very, very small amounts of raw honey, coconut sugar, and dates).\nI cook with coconut oil and ghee, and season with fresh and dried herbs and sea salt. I drink a lot of water and tea (green, white, pu-er, matcha) and have recently started brewing Kombucha—a fermented tea that replaces fizzy drinks and alcohol for me. Dark chocolate (85%) is my rare treat.\nA Holistic Approach to Nourishment\nBut through all of this, I’ve learned eating and drinking are only part of my equation. Nourishing is really the key.\nverb (used with object)\n1. to sustain with food or nutriment; supply with what is necessary for life, health, and growth.\n2. to cherish, foster, keep alive, etc.\n3. to strengthen, build up, or promote\nIf you read my post on my Thrive Cycle, you know “nourish” is a key part of my three-part filter along with playing and resting. And how I nourish myself really does represent more than what I eat and drink. It supplies what is necessary for my life, my health, and my growth.\nIt’s also how my mind fills with creativity,\nmy heart fills with love, and my gut fills with courage.\nIn the 10 months I’ve applied this filter to my life, I’ve made a lot of decisions based on whether an opportunity “nourishes” me or not. This filter certainly takes what I eat and drink to the next level. I’m pretty quick to say no to any food prepared fast unless it’s super high quality (and those rarely go together). And if I can’t pronounce an ingredient or understand how it’s produced, it’s an easy call on whether it qualifies or not as nourishment.\nOf course, sometimes I forget to pull out my filter and I fall off my nourishment wagon—mostly when I’m \"hangry.\" I occasionally sip more than my fair share off my husband’s wine glass or indulge in a wood-fired pizza crust (I’m sorry, but gluten free pizza crust sucks! I’d rather not have pizza at all!). And that’s okay. In fact, it’s more than okay because sometimes indulging is a form of nourishment.\nWith this new balance, I’ve found a new groove in the eating and drinking category. I enjoy being creative in the kitchen and wowing my family with stunning meals again. And my health continues to improve. It’s a slow process to rely on good food instead of medicine to heal the mind, body, and spirit. Patience and presence are required no doubt!\nThoughts to Noodle On\nWhat foods or eating habits feel nourishing to you?\nDo you have any foods or eating habits keeping you from thriving?\nHow can you cultivate a creative mind, a love-filled heart, and a courageous gut?\nI’m thankful for the following resources that crossed my path during my quest to nourish and heal my body. They helped me find my way back to loving my food:\nKris Carr’s Crazy Sexy Juice -- a fellow cancer thriver’s approach to healing her body with food over medicine.\nDr. Robynne Chutkan’s The MicroBiome Solution -- a radical new way to heal the body from the inside out that taught me about the role of healthy bacteria.\nMelissa Hartwig’s The Whole 30 -- an elimination diet plan that made it easy to identify and eliminate all potentially inflammatory foods.\nDr. Terry Wahl’s The Wahl’s Protocol -- a mind blowing account of healing multiple sclerosis with a heavy veggie Paleo diet that gave me confidence my food could be a healing force.", "domain": "food"}
{"url": "https://www.seafoodharbor.com/fresh-grouper/", "date": "2021-10-27T01:23:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587963.12/warc/CC-MAIN-20211026231833-20211027021833-00700.warc.gz", "language_score": 0.8349071741104126, "token_count": 141, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__115278563", "lang": "en", "text": "Order high quality fresh Grouper online and enjoy one of the most pleasant tasting fish available. Fresh Grouper has such a mild flavor, that people the normally don't like fish can enjoy a meal featuring Grouper. This mild flavored fish is hugely popular in Florida and is a great food source around the world. Available through the Amazon link below.\nNutritional values for Grouper\nFresh / Frozen Grouper - Mixed Species\nServing size - 3 oz. (85 g) cooked, edible portion\n|Calories||Protein (g)||Fat (g)||Saturated Fat (g)||Sodium (mg)||Cholesterol (mg)*|", "domain": "food"}
{"url": "https://maryajensenwrites.wordpress.com/2011/12/", "date": "2018-07-19T07:29:02Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590711.36/warc/CC-MAIN-20180719070814-20180719090814-00059.warc.gz", "language_score": 0.9834147691726685, "token_count": 1262, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__42032765", "lang": "en", "text": "I don’t know when the tradition started in our family, but every year the week before Christmas we would have a baking day. Mom would put Christmas music on the record player and gather us together in the kitchen. We would spend the entire day baking goodies and singing along with the music.\nI find it amazing that, events from so long ago still paint a vivid image in my mind. In my earliest memories of baking day we still lived in the little house on Val Verde. I can see Jo-Ann, a dish towel tied around her neck, standing on a chair in front of white metal cabinets. I was kneeling on a little wooden stool wearing a pink apron, one I made entirely by hand in a Blue Bird meeting. Carol-Ann was also posted at the counter nearby.\nThe Director, that was Mom, stood ready to hand out recipes, help with instructions and remind us to be neat and tidy. Over the years the venue changed but baking day prevailed until I married and moved away.\nWithout realizing it we learned about fractions as we halved and doubled the recipes. We learned to read a temperature gauge as we boiled various candy concoctions to the proper stage. And we learned to tell time as we timed the cookies in the oven.\nWe picked our favorites from recipes scrawled on 3 X 5 cards, torn from magazines or flagged in favorite cook books. We weren’t passive about which recipes we wanted to measure, mix and bake. We all had favorites.\nOur family peanut butter cookie recipe had to be started early in the day. The dough was mixed, rolled into a couple of long rolls, and put into the refrigerator to chill. Later in the day the rolls were removed from the refrigerator and sliced and baked. I liked helping with the peanut butter cookies because I knew they were Dad’s favorite.\nWe stuffed dates with walnuts and rolled them in powdered sugar. We melted marshmallows and mixed them with Rice Krispy cereal. One year we might make fondant candy, another it might be some kind of candy made with butterscotch chips. But certain treats always found their way into our agenda.\nWe always made cocoa fudge. We used the recipe on the back of the Hershey’s Cocoa can. In later years we could afford to shell walnuts and add them to the fudge. To this day, I prefer fudge made from the cocoa recipe better than all of the other quicker and easier methods that have evolved.\nMom always made divinity. I can remember the year she thought she had cooked it long enough, but apparently she hadn’t. No amount of beating would make it stiff. We dropped it from spoons full onto waxed paper and it had to stay in the refrigerator until we were ready to peel it off of the waxed paper and eat it.\nMy favorite part of baking day, however, was making sugar cookies. Early in the day, one of us always mixed up multiple batches of dough. Like the peanut butter cookies, the sugar cookie dough had to be chilled. Near the end of the day, after the dough had sufficient time to chill and our other baking was complete, we sifted flour over the pastry cloth and the covered rolling-pin. We removed the cookie cutters from the jar. And only when everything was ready, did we remove the first ball of dough from the refrigerator.\nWe lined up the cookie cutters; the star, the stocking, the Christmas tree and Santa. We would have made all Santa’s and trees if Mom would have let us because they were the biggest. We discovered that if we mixed up the order that we cut them out, Mom didn’t realize that we were making a lot more Santa’s than anything else.\nAfter the cookies were baked and while they cooled we cleaned up the mess in the kitchen. Then it was time to ice our cookies. Our icing recipe was a simple one. It consisted of a little milk, a drop or two of vanilla and a lot of powdered sugar. We divided the icing into at least four bowls. We poured green food coloring into one, yellow into one and red into one. The largest batch remained white.\nThe trees were iced green and sprinkled with something called ‘Decorating Decors’—little balls of colored sugar–to represent Christmas ornaments. The stars were usually just yellow, but the Santa Claus got the works.\nWe carefully cut raisins in half, one half for each eye. A little bit of red icing colored his cap. The white was added last. We sprinkled coconut on his beard to make it look hairy. The cookies were really pretty primitive, but we thought they were works of art.\nAfter I married I moved away from my family. I bought a Santa cookie cutter so my kids could have the Santa tradition, complete with raisin eyes and coconut beard. It was a smaller cookie cutter and never quite made the grade for me.\nYears later when\nmy parents decided to move closer to me, I asked my Mom about the Santa cookie cutter. She told me she thought that Jo-Ann had it. But she wasn’t sure. I was bummed. I really wanted that cookie cutter. I finally asked Jo-Ann if she was using it. She told me she had never had it. I was heart-broken to think that our special Santa was no longer part of the family.\nIn 2003 my Mother passed away. During the sad chore of cleaning out her apartment I discovered the Santa cookie cutter tucked in the bottom of a bucket of miscellaneous baking items. I now have possession of all four cookie cutters that we used as children. Recently I discovered the original recipe sheet from Swift’ning (a brand of shortening from years ago) in mother’s old recipe box.\nI have no children or grandchildren living near so I seldom use my Santa now. It is old and the sides are wearing away, but I wonder if my friends would like a Santa Cookie.\nMaybe this year I’ll bake some Santa cookies in memory of Mom.", "domain": "food"}
{"url": "https://sognoitalian.com/", "date": "2023-12-09T04:03:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100800.25/warc/CC-MAIN-20231209040008-20231209070008-00176.warc.gz", "language_score": 0.9241085648536682, "token_count": 653, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__35531554", "lang": "en", "text": "An Italian Dream\nLocated North of Boston in Woburn on the Winchester Line, Sogno (pronounced Soñ-yo) is the place to gather with family and friends over a delicious meal inspired by the culture, history, and warmth of Italian hospitality. Evoking the feeling of gathering in one’s home, inspired by owner Ron Martignetti’s Sunday family dinners, Sogno offers comfortable spaces where all feel welcome to come together around the table. Come, stay, and return again and again.\nHighlighting the authenticity and diversity of Italian cuisine, Sogno’s menu is designed to transport you from one region of Italy to another without ever leaving the table. With a focus on fresh ingredients, both locally sourced, made in house and imported from Italy, watch your meal being prepared in Sogno’s exposition kitchen. From inventive cocktails and cicchetti at the buzzing bar, to entrees inspired by all the different regions of Italy in the dining room, to the restaurant’s renowned Neapolitan brick oven pizza, you’ll enjoy old favorites while making new discoveries as you embark on the exquisite dining experience at Sogno.\nAt the Bar\nFrom classic Italian cocktails like Aperol Spritz and Barrel Aged Negroni, to inventive offerings like the “Bocca Al Lupo” with bourbon and blackberries or the “Italian Magarita” with tequila, amaretto, fresh lime juice and Italian blood orange soda, you’re sure to find something that delights at the bar at Sogno. Nibble on authentic Italian cicchetti (small bites) for the true Italian Aperitivo experience. Relax comfortably in deep leather seats at the large rectangular bar, where you’ll find conveniences like purse hooks and ample plug-ins for mobile phones, as you raise a glass and catch up with friends old and new at Sogno.\nFrom the Cellar\nWith a carefully curated list of outstanding wines from all regions of Italy, Sogno’s award winning wine list will take you on a journey across the Italian terroir. From the crisp minerality of Italian whites, to well-aged Italian reds, you’ll find both recognizable as well as lesser-known wines, all made from classic grapes of Italy. The wine list is rounded out with French champagne and a number of West Coast offerings. All wines offered at Sogno are made to elevate the flavors of the cuisine, and are sure to pair perfectly with your meal.\nTreat yourself to the best Italian around Boston. We look forward to seeing you! Book online or call us at 781-625-1300.\nBooking a reservation of 8 or more? Call us to book.\nSunday - Thursday\nLunch: 11:30am - 4:00pm\nDinner: 4:00pm - 9:00pm\nFriday - Saturday\nLunch: 11:30am - 4:00pm\nDinner: 4:00pm - 10:00pm\n304 Cambridge Road | Woburn, MA 01801", "domain": "food"}
{"url": "https://www.manhattanvillecoffee.com/", "date": "2019-10-15T23:29:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986660829.5/warc/CC-MAIN-20191015231925-20191016015425-00295.warc.gz", "language_score": 0.9332528114318848, "token_count": 309, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__93032053", "lang": "en", "text": "Located in West Harlem, Manhattanville Coffee was founded with the idea of creating a neighborhood coffee shop with quality coffee & pastries in an environment designed to make everyone feel right at home.\nWe brew Parlor Coffee, one of the top-rated independent roasters in the US. The coffee is sourced through direct trade programs that ensure farmers are paid fairly. Our staff undergoes training at the Parlor Roastery to ensure that every cup is excellent - every time.\nWe offer a delicious array of fresh pastries that are baked locally and delivered fresh daily. Both Harlem locations carries a selection of gluten-free and vegan pastries and feature kosher bagels from Davidovich Bakery\nWhile you're here, why not try one of our fresh made grilled cheese, greek yogurt parfaits, or in-house artisan caprese sandwiches.\nAt Manhattanville Coffee, we want you to feel right at home. Come and stay a while, and enjoy an array of amenities:\nFree High-Speed WiFi / Tons of Natural Daylight / Beautiful Decor\nOur communal table boasts 16 power outlets with room to plug in, spread out, & get your work done.\nFan of natural light? Our bar-height window counters have 24 power outlets & are the perfect spot to study in your own zone.\nNeed a little more lounge in your life? Kick back on one of our leather sofas and soak up the sun.\nOur polished marble cafe tables are the perfect spot for a meeting or intimate chat.", "domain": "food"}
{"url": "http://www.bestricecookerinfo.com/", "date": "2014-11-29T02:04:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2014-49/segments/1416931011477.80/warc/CC-MAIN-20141125155651-00216-ip-10-235-23-156.ec2.internal.warc.gz", "language_score": 0.9565380215644836, "token_count": 1339, "dump": "CC-MAIN-2014-49", "global_id": "webtext-fineweb__CC-MAIN-2014-49__0__105148637", "lang": "en", "text": "Find the Best Rice Cooker for You\nIt’s perfectly fine to cook rice on a stove. But as you may know, having a rice cooker makes things much easier. This small kitchen appliance will save you time and money. You can use the rice cooker to cook your rice while you work on other dishes. The good models will never leave a mess or burn your rice.\nDeciding on which rice cooker to buy is an important decision. Many families use rice cookers everyday, so picking the right one is essential. A rice cooker can last a long time- some last well over a decade if you take good care of it. Fortunately, there are plenty of good rice cookers on the market that are built to last.\nHow a Rice Cooker Works\nEssentially a rice cooker is a small kitchen appliance which cooks rice for you. It can have multiple uses which include cooking macaroni & cheese, cooking quinoa, and steaming vegetables. There are plenty of different recipes. Best of all, it’s really easy to use a rice cooker. All you need to do is to put in the correct amount of rice and water, flip a switch and the appliance will do the rest.\nMaterial refers to the inner cooking pan. The material is something to consider, but not necessarily a big deal. It’s more of a personal preference. What’s most important is getting a non-stick coating because it makes for an easy cleanup. The better models will certainly have non-stick coating. Stainless steel and aluminum are the most popular material choices. Some may prefer more natural pans made from clay or charcoal. These materials are naturally non-stick and have no artificial coating.\nThe Right Size for You\nThe right size all depends on how much rice you are prepared to cook. Are you a college student living in a dorm? Or are you cooking for a family of five? Rice cookers will work best for their suggested serving size. Therefore you really need to take serving size into consideration before making your purchase. Stuffing too much rice into the cooker will not yield good results.\nFeatures to Note\nThere are a few recommended features to look for. They aren’t necessary, but are convenient. Most good rice cookers will come with features which include:\n- See-though Lid\n- Seam Vent\n- Measuring Lines\nHigher-end models will typically have more features. However, you might not need all of these bonus features. Most of the features you may not use but it all depends on your situation and what you are looking for.\nThese bonus features include:\n- Digital Display\n- Adjust for a faster cooking time\n- Delay timer for you to decide when the rice will start cooking.\n- Reheat option\nCharacteristics of the Best Brands\nFirst, you want to make sure that you stay away from the cheap brands. You know you have a cheap brand if it spits and burns the rice. In the long run, the cheap brand could end up being the most expensive brand because eventually you will end up buying another one.\nReliability is an important factor. Your rice cooker should have no problems and should cook great rice every time. It should have good reviews and a good reputation. The brands listed below all have great reviews and recommendations.\nZojirushi NS-LAC05XT Micom 3-Cup\nRice is an essential meal for people in the Pacific Islands. They have been eating rice for centuries so it’s good to know what they use, and the Zojirushi rice cooker happens to be their top choice. This is the most expensive rice cooker brand on the market, and its features include: a delay timer, LCD control panel, and multiple cooking functions. Although its expensive, the price should not keep you from considering it. If you use it every day then it will seem cheap. For example, let’s say it lasts 15 years. That would be 5475 days. At a price of $130, that comes out to only two cents per day. That’s a price you can’t beat. You pay more for a Zojirushi brand, but it will probably last a long time. It should last as long as you are willing to take good care of it.\nAroma ARC-914SBD 4-Cup (Uncooked) 8-Cup (Cooked)\nThis is a #1 best seller on Amazon and for good reason. It’s easy to use and prepares 2-8 cups of rice. It features digital controls, a non-stick cooking pot, and has specialized functions for brown rice, white rice, steaming, and warming. This appliance works flawlessly and does not spit, steam, or leak. One disadvantage is that it does not keep rice all day long. If you left the rice in the cooker then it would burn and dry out. However, it does come with a 15 hour delay timer so it can make rice for you when you want it. This Aroma model retails for only $30. Click here to read our detailed review of this model.\nOster CKSTRCMS65 3-Cup (Uncooked), 6-Cup (Cooked)\nIt’ doesn’t have many features, but the Oster does provide good value at $43. It has six cups of cooked rice capacity, and its features include: indicator lights, tempered glass lid, and a steaming basket. Despite lacking features, the Oster does a good job of what it was made to do- cook rice. It produces moist, fluffy rice, that will please your taste buds. What more could you ask for?\nMost good rice cookers come with several different accessories. You don’t actually need any accessories, but they can make cooking easier. The most common accessory are rice paddles and you can buy them online or at a retail store. You can also consider using a measuring cup, a washing bowl, and a rice cookbook.\nThe Right One for You\nThere is no #1 universal best rice cooker. Choosing one depends on what size and features you need. Your choice may differ depending on if you are a student, a parent, or a cook. The ideal rice cooker is the one that works flawlessly every time and gives you no trouble. Luckily, there are plenty of rice cookers on the market which fit that description. The final choice is up to you.", "domain": "food"}
{"url": "http://jci-cs.ch/wp/portfolio_page/food-is-always-a-good-idea/", "date": "2019-05-23T09:54:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232257197.14/warc/CC-MAIN-20190523083722-20190523105722-00113.warc.gz", "language_score": 0.8965052962303162, "token_count": 172, "dump": "CC-MAIN-2019-22", "global_id": "webtext-fineweb__CC-MAIN-2019-22__0__216435315", "lang": "en", "text": "It was all about food. So we talked a little bit about ingredients, we played some games to challenge our senses and of course we cooked and dined together.\nÉmely’s Fine Food\nÉmely’s Fine Food is Switzerland’s premier luxury caterer offering you the refined and creative food you’re looking for. We specialise in Apéros for exclusive events and special celebrations, making your event a statement and unique food experience.\nÉmely’s Fine Food offers European cooking with a broad vision and worldly influences. Émely stand for enjoying food, surprising the palate, top quality fresh seasonal ingredients and home-made products.\nIt’s all about the complete and unique culinary experience.\nÉmely’s Fine Food is creative, exciting and memorable.", "domain": "food"}
{"url": "https://lostinagoodbk.wordpress.com/2014/04/20/easter-fun-facts-and-chocolate/", "date": "2017-03-29T22:54:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218191405.12/warc/CC-MAIN-20170322212951-00146-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9840143918991089, "token_count": 817, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__307954854", "lang": "en", "text": "Ah Easter. The day of bunnies, chocolate, and refined restraint on eating the entire day’s loot in one sitting. I know for some Easter is a religious weekend but for me it is about chocolate, four day weekends, and…well there isn’t much else. This is the best time of year because this is the only time that the rare and highly sought after Red Tulip chocolate emerges from its hibernation. The chocolate that only is seen around Easter, but when it comes out it will whip Cadbury’s butt any day. My affection for Red Tulip aside, I am not saying Cadbury is bad, but you can get that in many forms all year round, the Red Tulip experience is a once a year delight. Yes, perhaps its rarity makes it seem more delicious than it is…oh wait, my mistake, that’s completely wrong, it’s a godsend. And not those weird Ferrero Rocher ads where those weird nutty chocolate things fell from the gods, no, Red Tulip rabbits of various sizes with pink and blue waistcoats and bow ties should be falling from the sky not those.\nEggs have always been used for Easter because they represent rebirth and the beginning of life. Something which comes with a lot of images of hatched baby chickens and pastel colours as well. The earliest Easter eggs were not the chocolate kind though. They used to just be painted chicken or duck eggs that were dyed various colours with vegetable dye and charcoal. I recall painting a few blown eggs as a kid, though it was more a paintbrush and random squiggles around it with the odd dot or two. I may have only done it once or twice, I wasn’t overly fussed about it, and what were you supposed to do with them when you’re done? Display them somewhere? I suppose giving them as gifts as was traditional but that didn’t happen.\nAway from the painted eggs, the very first chocolate Easter egg was created by the Victorians in Bristol, England in 1873. It was made by a company called Fry, Vaughan & Co. and instead of being the delicious smooth chocolate we have today, it was bitter dark chocolate with a grainy texture. They also most likely would have been decorated by hand with marzipan and given as gifts by the rich. Much too fancy I think, though those Victorians were an extravagant bunch with their chocolate tastes.\nThese were the only chocolate eggs until Cadbury tried to make their own Easter egg a couple years later. Cadbury had been making solid eggs since 1842 but were unable to make finer hollow eggs. Cadbury’s first Easter eggs in 1875 were made of dark chocolate with a plain smooth surface and were filled with sugared almonds, but compared with Fry’s it wasn’t as successful. It wasn’t until the launch of Cadbury’s Dairy Milk Chocolate in 1905 that their Easter egg sales improved, and improved tremendously. It was so popular it not only increased the sale of Easter eggs but it also made them a seasonal best seller, something that remains true today. Cadbury merged with Fry’s, Vaughan & Co. in 1919 but still couldn’t produce the quality eggs Fry’s was making. May I say, Cadbury also bought out Red Tulip, along with other companies, in the 80s when they were trying to conquer Australia. Very conquery Cadbury when it comes to other companies and chocolate, very conquery indeed.\nSo, now you know. While you are all eating delicious chocky eggs, bunnies, bilbys, chickens, or any other chocolate styled thing today you can think that it all started with one Bristol company that brought the Easter egg to the Victorians and subsequently the rest of the world.\nHave a wonderful Easter, try not to get melted chocolate on your books, and have a great day!", "domain": "food"}
{"url": "https://livingbeyondboundaries.org/2017/10/honeybakedham/", "date": "2019-10-24T04:32:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570987841291.79/warc/CC-MAIN-20191024040131-20191024063631-00233.warc.gz", "language_score": 0.8557843565940857, "token_count": 356, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__141206167", "lang": "en", "text": "Living Beyond Boundaries is proud to be hosting our fundraising campaign with HoneyBaked ham at this holiday season, in supporting people with disabilities. To order your gift card, click here.\nWHAT CAN YOU GET WITH A HONEYBAKED HAM GIFT CARD?\nThere are so many ways to enjoy HoneyBaked Ham. Every Honey Baked Ham is fully cooked & ready to serve, so you can spend less time in the kitchen and more time with family. Underneath that sweet, crunchy glaze is the leanest, most flavorful, moist & tender ham you’ll find anywhere. Whether it’s our signature ham, tender turkey, delicious desserts or our tasty Heat & Serve sides, you know you’ll be serving the best.. And your favorite home-made sandwich of the year on December 26th can be enjoyed all year long when you come in to HoneyBaked Ham for lunch!\nYou can use your HoneyBaked Gift Card to shop online, order from the HoneyBaked catalog or at any HoneyBaked location nationwide. And the most satisfying part? 20% of your purchase goes directly to support Living Beyond Boundaries, INC.\n$25 Gift Card:\n- Mix and Match 3 Signature Sauces\n- Red Velvet, Coffee, or Carrot Cake\n- Lunch Sandwich Combos\n- Pecan, Apple, Pumpkin Pie\n$50 Gift Card:\n- Whole Turkeys\n- Turkey Breast: Roasted & Smoked\n- Signature Meat & Cheese Platter\n- Boneless & Mini Hams\n$100 Gift Card:\n- Any Size Traditional Half Ham\n- Large Signature Meat & Cheese Platter\n- Half Ham & Turkey Breast Combo\n- And so much more…", "domain": "food"}
{"url": "https://absoluteeventsbycorrine.com/healthy-food-drink-tips-for-your-next-event/", "date": "2020-07-12T16:07:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593657138752.92/warc/CC-MAIN-20200712144738-20200712174738-00425.warc.gz", "language_score": 0.9364944696426392, "token_count": 1006, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__82823238", "lang": "en", "text": "23 Mar Healthy Food & Drink Tips For Your Next Event\nSo, you’re trying to give an upcoming event some much-needed originality and energy. While choosing an out-of-the-box theme or unique aesthetic style can accomplish this, you’ll need to shell out some significant money.\nHowever, one area that people tend to overlook in which you can spice up your next event: the food & drink choices.\nYou’d be surprised how innovative and original you can be when it comes to the menu you offer to your guests, and there’s an increasing desire for healthy food options nowadays.\nLuckily, we here at Absolute Events by Corrine have been event planning in NJ and NY for over 2 decades. So, here are some tips for choosing healthy food & drink options that’ll be sure to wow your guests at your social or corporate events.\nFirst things first, healthy breakfast/brunch event options.\nFor an early event where a breakfast or brunch menu is appropriate, whether it’s a conference or another morning affair, you can try serving half portions or smaller, rather than overfilling people and weighing them down.\nTry whole wheat bagels instead of plain and use low-fat cream cheese and toppings. A fruit platter can work wonders, as it provides a healthy, energy-inducing snack to guests, while also brightening up the decor and adding a little color to the venue.\nIf fruit isn’t enough, beef it up with some yogurt or granola, or try oatmeal in a coffee mug. It’s more filling than it looks. The biggest thing is, stay away from donuts, pastries, or muffins.\nAs far as beverages, common breakfast and brunch drinks like juice and water are relatively healthy options already, and while coffee’s not the best thing for you, you could find yourself facing a mob of angry attendees if you fail to include it on the menu for a breakfast or brunch event.\nNow, for healthy lunch choices.\nAgain, think about portion size. Sometimes even a mid-day event doesn’t necessarily require a full meal. You may be able to get away with some snacks like fresh veggies and dip, some trail mix in a bowl, or, again, a nice fruit platter.\nHowever, if you know your guests will need a little more to keep them going throughout the day, try salads, half-size or small sandwiches, or even whole wheat wraps. Fill them with veggies, fruit, lean turkey, etc., rather than red meat and cheese.\nAs far as healthy beverage options for a lunchtime event, as longtime NY / NJ event planners, trust us, you should always…ALWAYS, have plenty of water available. On top of that, you can serve unsweetened ice tea or fruit juice.\nIf you’re planning on serving alcohol at the event, go with drinks with less calories and, again, you can adjust the portion size with skinner glasses.\nLastly, dinner and dessert.\nSome scoff at the idea of a dinner salad, but it’s a very healthy choice and, with some doing, it can satisfy a fairly large appetite.\nThen, there’s also the option of soup, pasta salad, lean meats, etc. As for side dishes, steamed veggies with lemon and herbs or even a baked potato can work. Just try to use low-fat toppings.\nAs far as dessert, many events don’t necessarily require a dessert course. However, if you’re planning on serving one, don’t worry, there are healthy choices.\nFor instance, a small sliver of a not-so-terrible-for-you cake, frozen yogurt, or a fruit platter, once again. Obviously, if you’ve served a fruit platter during an earlier course, this option is literally off the table.\nWhen it comes to beverages for a dinner party or other evening events, it’s the same concept as a mid-day one. However, you may want to include after-dinner coffee as well. Again, when it comes to alcohol choices, try to go with some low-calorie options.\nThere are plenty of other healthy food & drink options out there. We just hope this post gets you pointed in the right direction so you can design healthy menus for your corporate, social, or wedding events that set them apart while still satisfying the appetites of guests.\nAbout Us: Absolute Events by Corrine is a full-service meeting & event planning company in New Jersey. Whether it’s a corporate conference, a cocktail party, a fundraising gala, a wedding, etc., Absolute Events by Corrine handles every aspect of the planning process so that clients can be guests at their own events.", "domain": "food"}
{"url": "https://theashleyatkins.com/2009/05/27/say-cheese/", "date": "2023-05-28T01:04:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224643388.45/warc/CC-MAIN-20230527223515-20230528013515-00649.warc.gz", "language_score": 0.9624518156051636, "token_count": 840, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__103483931", "lang": "en", "text": "~~ Originally printed in Carrboro (NC) Free Press, May 2009 ~~\nI don’t drink milk, but I am sure that I consume far more than my share of dairy products. In my house I swear we go through a quart of half and half and a pound of butter every week. Then there’s the whole milk yogurt and sour cream. Oh, and the cheese.\nRight now in the fridge there is chevre, mozzarella string cheese, baby swiss, sharp cheddar, shredded parmesan, parm in a can, also known as shake-shake, a chunk of coveted Dubliner, and a container of homemade pimento cheese. And this is when we are in short supply and badly in need of doing some shopping.\nI like cheese. My kids like cheese. When most parents were brilliantly focused on teaching their children to appreciate vegetables, from broccoli rabe to zucchini, I was teaching my kids to like cheese.\nI can remember the first time Bailey tried Brie when she was four and loved it. I was so happy, so proud. And the time when Blake was three and offered cheese at a friend’s house. “I’ll have colby,” she said.\n“Um, we don’t have colby,” she was told. “We have this,” which was a plastic wrapped cheesefood “single.”\n“Oh,” Blake said. “Flat cheese. It’s OK. I like flat cheese.”\nCaleb is nine and quite the consumer. He may be the biggest cheesehead of all. Somehow he has so learned the art of discernment that he can tell whether or not a mozzarella “cheese stick” is Polly-O, which in his mind is far superior to any other brand. And he wants the NY extra sharp cheddar, of course. It costs 50 percent more than ordinary cheddar.\nI admit, I bribe my kids with ice cream just like any other mom. Dangling a trip to Maple View Ice Cream over their heads will usually get them moving. But if I really want them to do something I’ll promise true Parmigiano-Reggiano cheese. The good stuff, with all of its crumbly, salty granular deliciousness. I feel sorry for all those folks who think “ambrosia” involves coconut and mandarin oranges with Cool Whip.\nI have other favorite cheeses. Morbier, with its layers of ash. Drunken goat cheese. Comte, with glazed apricots. Manchego, especially decadent with quince paste. I’m all about cheese accoutrements, too: olives and sopressata and marcona almonds and wine and sherry.\nMmm. Accessories for cheese. I like that.\nI also like that cheese is all about where it’s made. Location, location, location. What the cows eat and what bacteria are in the air play a major role in the outcome. Cheese has “terroir” much like wine.\nHere in Carrboro, we can get a bit spoiled by our cheeses. There is an awesome array of cheese to be found at Weaver Street Market, A Southern Season and Whole Foods. Being in such close proximity to local cheesemakers like Chapel Hill Creamery and Celebrity Dairy and Hillsborough Cheese Company can make anyone into a cheese snob. Don’t believe me? You haven’t seen people fight over the last end-of-season perfect button of New Moon cheese at Chapel Hill Creamery’s stand at the farmers’ market.\nI imagine there are few places in the world where dairy cows and goats are as lovingly pampered as they are around Carrboro. It’s a good thing too. I’ve got to get to the market. The fridge is looking a little bare.", "domain": "food"}
{"url": "http://drjohnwright.info/article-the-human-diet.php", "date": "2018-01-21T12:13:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084890582.77/warc/CC-MAIN-20180121120038-20180121140038-00499.warc.gz", "language_score": 0.9653433561325073, "token_count": 1149, "dump": "CC-MAIN-2018-05", "global_id": "webtext-fineweb__CC-MAIN-2018-05__0__179301375", "lang": "en", "text": "Dr John P Wright\nUpdated: 8 June 2006\nThe deceptively simple task of buying pet food can be a daunting task. From the commercial breaks on television to the shelves at the supermarket we are bombarded with advice on the correct food for our furry feathered friends. Does it matter what we feed them? Why not scraps for dogs and cats, old crusts for birds and fish, and left over muesli for the gerbil. The answer we would all give is “It is not what is best for them”. Dry pellet food is designed to supply all their dietary requirements but have our pets really had much input to this conclusion and might they not well prefer the left over mutton stew.\nWhile dogs will eat almost anything cats are very much more particular as they are almost exclusively meat eaters. Unlike humans and dogs they are not able to manufacture all the proteins they need so they have to ingest all their requirements. Mammals as a group however have similar digestive processes. Two notable exceptions are the hindgut fermenters, being horses and elephants, and the ruminants, cattle and sheep. The former are heavily reliant on their colonic micro flora to digest the vegetable cellulose fibre that they feed on. The gaseous products of this metabolism are then absorbed and utilized by the colon. The process may be likened to a personal compost heap. Ruminants on the other hand have a different approach. They store the vegetable material in their rumens and then move it back for re-mastication and oral salivary digestion. Both of these systems of wet digestion have major weight implications which would not be viable for flying birds.\nBirds have a digestive system modelled on that of the dinosaurs. They have a crop in the lower oesophagus which simply stores food followed by a stomach (proventricus) that adds acid and enzymes. The next stage is grinding by the gizzard with or without gravel to assist the process. Once the food leaves the gizzard the nutrients are absorbed in the small bowel and any residue passed out via the cloacae. The colon is usually rudimentary although assisted by one or two caeca that house the micro flora fermenters. Some seed eaters have larger colons but the biggest is found in our ostriches. These large birds also boast a bladder which is probably another reason why they do not fly. In fact if ostriches flew the dropping of ballast would pose serious problems for us earthlings. The other great non flying bird, the emu, has a different approach it has the normal rudimentary avian colon but a very well developed foregut system, a sort of ruminant of the bird world.\nIt is clear from the above that each species has its own digestive methods and to extrapolate from one species’ eating pattern to the next is not always possible. As the digestive system varies so does the menu. Most species and in particular mammals are omnivores to greater or lesser extent. Even some buck such as the “dik dik” eat carrion. When it comes to primates this theme continues. At first sight it appears that some are strict vegetarians. Gorillas eat bamboo shoots and chimpanzee’s fruit. Closer inspection however shows that both consume insects and animal protein. An archetypical primate is probably the baboon who eats whatever it can lay its hands on, insects, fruit, grass seeds, meat and roots. A close second would be Homo sapiens who eats everything the baboon eats plus fish and even bird nests. This wide variety of food sources has ensured the survival of both of these primates in a wide range of habitats. Man however took more control and added hunting to the gathering. Over the last 2 million years man has slowly become more dependent on meat. The enlargement in the incisor teeth with the passage of time supports this increase in meat consumption.\nFurther evidence on the diet of man comes from the digestive system. We have a simple stomach without crop, gizzard or rumen. We have high acid output but not as high as true carnivores such as dogs and vultures. We have no foregut adaptations for a vegetarian diet. Our colons are neither rudimentary as in seed eating birds nor massive as in herbivores such as horses and rabbits.\nIn about 6000 BC we learnt to farm animals with beef and mutton appearing in our diets. In retrospect this was probably a serious mistake. Wild game has a 10% unsaturated fat content in their muscles where as beef has 20% saturated fat. The consumption of dairy beyond infancy added further stress to our own fat deposits. The final blow to ruddy good health was the belief that it was immoral to eat animal products. This is best characterised by the call to abstain from “Anything with a mother”. We seem to have lost the plot.\nHuman physiology has been designed over a few million years to consume a basically very simple diet of meat which we can catch, grains and vegetables which we can store and fruit in season. We need to differentiate staples from fun food. Staple human food is the meat (fresh on the hoof), cereals (storable for a year) and roots (potato etc which we can harvest over a long time). Fun food is the seasonal food that we have to consume immediately, for example fruit and broccoli. The use of refrigeration, genetic engineering and rapid air transport is distorting the basic human diet.\nIf we are not careful we will soon be eating pellets ourselves and race horses will be on steak and chips.", "domain": "food"}
{"url": "https://www.peaceheartplants.com/guests/chef-mark-reinfeld", "date": "2023-09-28T00:53:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510334.9/warc/CC-MAIN-20230927235044-20230928025044-00731.warc.gz", "language_score": 0.9559876918792725, "token_count": 651, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__296668663", "lang": "en", "text": "Meet Chef Mark Reinfeld\nAn award-winning chef and authority on plant-based cuisine, Chef Mark is the founding chef of the Vegan Fusion Culinary Academy. Mark has over 20 years of experience preparing and teaching creative vegan and raw cuisine and has written eight acclaimed books. In 2017, he was inducted into the Vegetarian Hall of Fame.\nMark’s culinary education began early. “My first role model was my grandfather, a renowned chef and ice sculptor. He could carve a life sized version of Michelangelo’s David,” Mark said. “He continued cooking and carving ice through his eighties, and was actually carting around an oxygen tank and wielding a chainsaw.”\nAfter college, Mark took a year off to travel the world. He became a vegetarian while working on a kibbutz in Israel. “I saw the impact we have on animals and realized a plant-based diet was the only humane choice,” he said.\nAfter spending several years in San Diego working in the booming natural foods industry, Mark launched Blossoming Lotus Consulting, teaching vegan and raw cooking all over the world.\n“Then I went to Hawaii for a two-week vacation and ended up staying for eight years,” Mark laughed. He opened the Blossoming Lotus Restaurant on the island of Kaua‘i and oversaw its growth to become a destination named “Best Restaurant on Kaua‘i.” It also inspired his first book, Vegan Fusion World Cuisine. Published in 2004, it was co-authored with Bo Rinaldi, with a foreword by Jane Goodall, and won nine national awards, including “Best Vegetarian Cookbook in the USA.”\nSince then, Mark has authored seven more award-winning books and has led vegan and raw cooking workshops and chef trainings around the world. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers consulting services for clients including Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo and more.\nThe Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.\n- 2017 Inductee into the Vegetarian Hall of Fame\n- Healing the Vegan Way, #1 Book For Vegans in 2016, Philly.com\n- Gourmand Award - “Best Vegetarian Cookbook in the USA”\n- Cookbook of the Year, VegNews\n- Amazon #1 New Release in Vegetarian Diets and Healing\n- I’lima award winner for “Best Restaurant on Kauai”\n- Recipe of the Year Award, Vegan.com\n- Platinum Carrot Award - “Innovative and Trailblazing Healthy Chefs”\n- Best New Cookbook, PETA\nMarch 16th, 2020 | 28 mins 59 secs\nchef, mark reinfeld, vegan fusion culinary academy", "domain": "food"}
{"url": "https://www.fussaboutsports.com/sports-nutrition-tips/", "date": "2023-12-08T06:18:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100724.48/warc/CC-MAIN-20231208045320-20231208075320-00390.warc.gz", "language_score": 0.8995071649551392, "token_count": 869, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__59307397", "lang": "en", "text": "Proper nutrition is essential for athletes to perform at their best and achieve optimal results in sports. The right fuel can enhance endurance, support muscle recovery, and improve overall performance. In this article, we will explore the top 10 sports nutrition tips to help athletes maximize their potential and fuel their bodies for success.\n1. Hydrate, Hydrate, Hydrate!\n- Stay adequately hydrated throughout the day, not just during exercise.\n- Consume water before, during, and after workouts to maintain optimal hydration levels.\n- For intense or prolonged workouts, consider sports drinks that provide electrolytes to replenish lost minerals.\n2. Prioritize Carbohydrates for Energy\n- Include carbohydrates in your pre-exercise meals to provide the necessary fuel for sustained energy.\n- Opt for complex carbohydrates such as whole grains, fruits, and vegetables, which release energy gradually.\n- Refuel with easily digestible carbohydrates immediately after exercise to replenish glycogen stores.\n3. Protein for Muscle Repair and Growth\n- Consume protein-rich foods such as lean meats, poultry, fish, dairy products, and plant-based protein sources.\n- Distribute protein intake throughout the day to support muscle repair and growth.\n- Aim for approximately 20-30 grams of protein within 30 minutes after exercise to optimize recovery.\n4. Include Healthy Fats for Energy and Nutrient Absorption\n- Choose sources of healthy fats, including avocados, nuts, seeds, and olive oil.\n- Healthy fats provide sustained energy and aid in the absorption of fat-soluble vitamins.\n- Avoid excessive consumption of saturated and trans fats, commonly found in processed foods.\n5. Don’t Forget About Micronutrients\n- Ensure an adequate intake of vitamins and minerals through a balanced diet.\n- Consume a variety of fruits, vegetables, and whole grains to obtain essential micronutrients.\n- Consider consulting a healthcare professional or registered dietitian for personalized guidance.\n6. Time Your Meals and Snacks Strategically\n- Eat a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.\n- Consume a small snack 30-60 minutes before workouts for an extra energy boost.\n- Refuel within 30-60 minutes after exercise to optimize muscle recovery and replenish energy stores.\n7. Be Mindful of Portion Sizes\n- Pay attention to portion sizes to maintain healthy body weight and optimize nutrient intake.\n- Use visual cues or measuring tools to gauge appropriate portions of different food groups.\n- Seek guidance from a registered dietitian to create a personalized meal plan based on your specific needs.\n8. Plan for Adequate Pre-Workout Fuel\n- Consume a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.\n- Avoid heavy, high-fat meals close to the workout, as they may cause discomfort and hinder performance.\n- Experiment with different pre-workout snacks to find what works best for your body and preferences.\n9. Recovery Nutrition: Refuel and Repair\n- Consume a mix of carbohydrates and protein within 30 minutes after exercise to kickstart muscle recovery.\n- Include foods such as chocolate milk, yogurt with fruits, or a protein shake for quick and convenient recovery nutrition.\n- Aim for a carbohydrate-to-protein ratio of 3:1 or 4:1 for optimal muscle glycogen replenishment.\n10. Listen to Your Body\n- Pay attention to your body’s signals and adjust your nutrition accordingly.\n- Experiment with different foods and timing to find what makes you feel energized and perform at your best.\n- Consult with a registered dietitian for personalized advice and guidance based on your unique needs.\nProper sports nutrition is a vital component of athletic performance. By following these top 10 sports nutrition tips, athletes can fuel their bodies effectively, optimize performance, and enhance recovery.\nRemember, nutrition is a personal journey, and it’s important to listen to your body’s needs and consult with professionals for tailored guidance.\nWith a well-rounded nutrition plan, athletes can unlock their full potential and achieve their goals in the world of sports.", "domain": "food"}
{"url": "https://www.scotlandgift.com/catalog/product?products_id=21804", "date": "2024-04-14T16:25:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.19/warc/CC-MAIN-20240414161724-20240414191724-00771.warc.gz", "language_score": 0.9747909307479858, "token_count": 183, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__26347834", "lang": "en", "text": "When Peter Sawkins won the Great British Bake Off in November 2020, it was the culmination of an amazing journey that began when he started watching the show aged 12. Just 8 years later, he won the coveted GBBO cake-stand with his imaginative, distinctly Scottish twists on baking classics, his unsurpassed flair for flavour and his witty, self-deprecating honesty. And, of course, his sheer passion for baking. Now, in PETER BAKES, Peter reveals the secrets to his baking success, his brilliant recipes and gluten-free options, and his trademark tricks including how to listen to your cakes, how to enhance your skills and how to develop the confidence to trust your senses in the kitchen. All of which will help you make everything from showstopping cakes and perfect patisserie to yummy puddings that’ll bring a smile to everyone’s faces.", "domain": "food"}
{"url": "http://www.lowcarblounge.com/about/", "date": "2019-11-17T17:46:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496669225.56/warc/CC-MAIN-20191117165616-20191117193616-00346.warc.gz", "language_score": 0.9752035140991211, "token_count": 403, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__43623812", "lang": "en", "text": "My name is Christiane, and I live with my husband and three sons in Beijing, China. Originally I’m from the North of Germany. Both my origin and my many hears in Asia influence what I love to eat – fresh and smoked seafish from the shores of Northern Europe as much as Chinese stir-fries and Thai curries. And there is always the Mediterranean cuisine, that basically all of us love, don’t we? The five of us enjoy travelling, and one of our greatest pleasures on the road is to try out local delicacies, from street foods to local fine cuisine.\nI got into low-carb eating a while ago after two events occurred at basically the same time: I was diagnosed with a heightened blood sugar level, indicating pre-diabetic insuline resistance. And my husband and I were introduced to the ultra low-carb, high-fat ketogenic diet as a means to lose weight. We both gave it a try and were stunned by the results that included instant weight loss and higher energy levels without going hungry. I started reading about it and about how different people with their individual metabolism require different diets. Mine asked for reduction in grains, starches and sugar. Even though I quit keto and now eat a slightly more flexible low-carb diet, my blood sugar levels have returned to normal, my weight has remained stable at its post-weight-loss level and I have way more energy than I used to when eating high-carb fare. That made me jump into food and developing recipes, and I am enjoying it so much that I decided to start this blog to share my recipes.\nProfessionally, I am a freelance writer, covering all sorts of topics in China and Asia. Being able to write about food now too, is a great joy for me! Thank you for visiting Lowcarblounge, and I hope you enjoy my recipes, and please feel free to get in touch with questions or comments any time HERE.", "domain": "food"}
{"url": "https://ivyhuang2017.wordpress.com/2017/03/30/high-fiber-food-ideas-for-baby/", "date": "2018-05-24T00:29:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794865863.76/warc/CC-MAIN-20180523235059-20180524015059-00236.warc.gz", "language_score": 0.8727852702140808, "token_count": 1467, "dump": "CC-MAIN-2018-22", "global_id": "webtext-fineweb__CC-MAIN-2018-22__0__114013096", "lang": "en", "text": "The Best High-Fiber Foods\nNote: The amount of fiber in these foods can vary slightly between the raw and cooked versions.\n1. Split Peas\nFiber: 16.3 grams per cup, cooked.\nGo-To Recipe: Spinach and Yellow Split Pea Soup\nA staple in Indian cooking, split peas form a terrific, protein-rich base for soups, stews, and dhals. This South Asian recipe is the best kind of comfort food: healthy, satisfying, and super filling.\nFiber: 15.6 grams per cup, cooked.\nGo-To Recipe: Lentil Quinoa Burgers with Sautéed Mushrooms\nLentils are kitchen all-stars—they take less time to cook and are more versatile than many other legumes. This recipe takes advantage of their slightly meatier taste and turns them into a juicy patty that’s held together with lemon juice, cilantro, and walnuts.\n3. Black Beans\nFiber: 15 grams per cup, cooked.\nGo-To Recipe: Black Bean and Sweet Potato Chili\nSweet potato pairs perfectly with the smokiness of chipotle peppers and adds even more fiber to this hearty bean dish. Loaded with complex carbs and protein, this cold-weather stew makes a perfect post-workout meal.\n4. Lima Beans\nFiber: 13.2 grams per cup, cooked.\nGo-To Recipe: Leek and Lima Bean Soup with Bacon\nLima beans might sound unappetizing, but when cooked in bacon fat, paired with leeks, puréed into a soup, and topped with sour cream, they’re pretty darn delicious.\nFiber: 10.3 grams per medium vegetable, cooked.\nGo-To Recipe: Roasted Artichokes for Two\nPacking more fiber per serving than any other vegetable, artichokes are curiously underused in most people’s kitchens (perhaps because they look a bit… prickly). Get creative and try this simple recipe with lime, garlic, and black pepper.\nFiber: 8.8 grams per cup, cooked.\nGo-To Recipe: Scallops on Minted Pea Purée with Prosciutto\nPuréeing veggies is a great way to squeeze extra nutrients into any meal—this recipe comes together lightning-fast and is filled with protein, omega-3s, and, of course, fiber.\nFiber: 5.1 grams per cup, boiled.\nGo-To Recipe: Paleo Broccoli Fritters\nThis caveman-friendly dish is pretty simple. To make these fritters, just combine onion, garlic, broccoli, eggs, and almond meal. Once they hit the table, you’ll be surprised how much broccoli gets finished in one sitting.\nFiber: 4.1 grams per cup, boiled.\nGo-To Recipe: Hoisin Glazed Brussels Sprouts\nTry this Asian twist on the old standard—this meal carries tones of ginger, sesame, and peanut that will keep you coming back for seconds (and maybe thirds).\nFiber: 8 grams per cup, raw.\nGo-To Recipe: Raspberry, Coconut, and Oat Macaroons\nRaspberries aren’t a hard sell—they’re basically nature’s candy. With the help of coconut, oatmeal, and vanilla, they make a relatively healthy dessert that pleases any palate.\nFiber: 7.6 grams per cup, raw.\nGo-To Recipe: Blackberry Lemon Salad\nSuccessfully mixing sweet and savory isn’t for the faint of heart, but this salad makes use of blackberries, lemon, scallions, and dill to great effect.\nFiber: 6.7 grams per half, raw.\nGo-To Recipe: Chicken, Black Bean, Avocado and Radish Salad\nFew foods deserve the title of “superfood” more than the avocado, which is jam-packed with vitamins, fiber, and healthy fats. Pile it on top of this low-carb, Mexican-inspired salad to add some creamy goodness.\nFiber: 5.5 grams per medium fruit, raw.\nGo-To Recipe: Herb-Roasted Pork Tenderloin with Pears\nThis recipe is a simple and inexpensive way to experiment with an unusual flavor combination. Pork works well with sweeter flavors, and the high sugar content of pears makes them easy to caramelize.\n13. Bran Flakes\nFiber: 7 grams per cup, raw.\nGo-To Recipe: Vanilla, Honey, and Yogurt Smoothie with Bran Flakes\nShort on time? Whip up a nutritious smoothie and take breakfast to go. This shake is a healthy and delicious way to get plenty of fiber and a hefty amount of protein, all in one glass.\nFiber: 6.3 grams per cup, cooked.\nGo-To Recipe: Avocado Pesto Pasta with Peas and Spinach\nWith the right sauce, whole-wheat pasta is indistinguishable from its high G.I., white-flour cousin. Mix in avocado to add a wonderful creaminess to your pasta without using dairy.\n15. Pearled barley\nFiber: 6 grams per cup, cooked.\nGo-To Recipe: Pearl Barley Risotto with Roasted Squash, Red Peppers, and Rocket\nIt’s not just for making beer—barley is a chewy, nutritious grain that contains more fiber than oatmeal and brown rice. It can be used in soup, salad, or tea, but try it out in this tasty risotto with seasonal fall vegetables.\nFiber: 4 grams per cup, cooked.\nGo-To Recipe: Carrot Cake Oatmeal\nWith just one tablespoon of maple syrup per serving, this breakfast is a guilt-free way to indulge in the morning. Plus, it’s packed with fiber-friendly oats, carrots, and coconut.\nSneaky Tips to Add More Fiber to Any Meal\n- Add flaxseed meal to oats, smoothies, yogurt, and baked goods—you can even try breading chicken or fish with it. A two-tablespoon serving contains 3.8 grams of fiber and a dose of omega-3 fatty acids to boot.\n- Chia seeds have a whopping 5.5 grams of fiber per tablespoon. When they meet with water, they form a goopy gel that is great for thickening smoothies, making healthy puddings, or replacing eggs in cakes and cookies.\n- While spinach and carrots aren’t as high in fiber as the veggies mentioned above, they can easily be sliced or grated and snuck into many dishes without much hassle: Try adding some to banana bread, shakes, eggs, or even a homemade pizza base.\n- Food processors are fiber’s best friend. Purée some cooked vegetables and add them to sauces and stews, or swap out rice for chopped-up cauliflower.", "domain": "food"}
{"url": "https://diamondindian.com.au/", "date": "2020-04-01T05:16:08Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370505366.8/warc/CC-MAIN-20200401034127-20200401064127-00283.warc.gz", "language_score": 0.8952873349189758, "token_count": 168, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__168039233", "lang": "en", "text": "Diamond Indian and Hungarian Cuisine is truly a gem when it comes to delicious and authentic Indian cuisines. We are located at 149 Queens pde, Clifton Hill VIC and we are available for delivery and pickup. We highly recommend our Diamond Special menu, which includes our Butter Chicken, Dum Ka Chicken, Goat Curry and Goat Vindaloo. You can also try our Selection of Famous Indian Street Food such as Onion and Spinach Bhaji, Samosa Chat, Tikki Chat, Chicken Tikka and Paneer Tikka. For our Mains, we have Punjabi Curry, Rogan Josh, Vindaloo, Korma, Kadai Masala, Tawa Masala and Lentil Tarka. Click on our Order Online button if you want to avail of our delivery and pickup services.", "domain": "food"}
{"url": "https://rockerteller.co/ginger-the-secret-ingredient-to-transform-your-daily-routine-and-boost-your-well-being/", "date": "2023-09-22T22:11:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506423.70/warc/CC-MAIN-20230922202444-20230922232444-00248.warc.gz", "language_score": 0.924689531326294, "token_count": 3134, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__103214458", "lang": "en", "text": "Are you looking to add a little spice to your daily routine? Look no further than ginger, the secret ingredient that is sure to transform your everyday life and boost your overall well-being. Known for its powerful health benefits and unique flavor, ginger has been used for centuries in traditional medicine and culinary practices. From relieving digestive issues to reducing inflammation and even improving brain function, this humble root packs a punch when it comes to improving your health. But it doesn’t stop there. Ginger is also a versatile ingredient that can be used in a variety of dishes and beverages, adding a zing of flavor and a wealth of nutrients. So why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses and enhance your well-being with this extraordinary ingredient.\nGinger’s Impact on Digestion and Gut Health\nThe digestive system plays a crucial role in our overall well-being, and ginger has long been hailed for its ability to support and improve digestion. Ginger contains compounds called gingerols and schools, which have been shown to stimulate the production of digestive enzymes, aiding in the breakdown of food and absorption of nutrients. These compounds also help to relax the muscles in the digestive tract, reducing spasms and relieving symptoms of indigestion, bloating, and abdominal discomfort.\nIn addition to its digestive benefits, ginger is also known for its ability to promote a healthy gut. The gut is home to trillions of bacteria that play a crucial role in our immune system, mood regulation, and overall health. Studies have shown that ginger has antimicrobial properties that can help to maintain a healthy balance of gut bacteria, preventing the overgrowth of harmful pathogens. This can lead to improved digestion, reduced inflammation in the gut, and enhanced nutrient absorption.\nIncorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your morning tea or including it in your cooking. You can also try ginger supplements, which are available in capsule form and can provide a concentrated dose of ginger’s beneficial compounds. However, it’s important to note that everyone’s digestive system is unique, and some individuals may be more sensitive to the effects of ginger. If you have any underlying digestive conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.\nThe Anti-inflammatory Properties of Ginger\nInflammation is a natural response by the body to protect against injury and infection. However, chronic inflammation can lead to a host of health issues, including heart disease, arthritis, and autoimmune disorders. Fortunately, ginger has been shown to possess powerful anti-inflammatory properties that can help combat chronic inflammation and promote overall well-being.\nThe main bioactive compound in ginger, gingerol, has been extensively studied for its anti-inflammatory effects. Gingerol inhibits the production of inflammatory substances in the body, reducing swelling and pain associated with conditions such as arthritis. It also acts as a potent antioxidant, neutralizing harmful free radicals and protecting our cells from damage.\nGinger’s anti-inflammatory properties extend beyond joint health. Studies have shown that ginger may also help reduce inflammation in the brain, which has been linked to cognitive decline and neurodegenerative diseases such as Alzheimer’s. By incorporating ginger into your daily routine, you can potentially protect your brain health and improve cognitive function.\nThere are numerous ways to include ginger in your diet to harness its anti-inflammatory benefits. Try adding freshly grated ginger to your stir-fries, smoothies, or salad dressings. You can also brew a soothing ginger tea by steeping a few slices of ginger in hot water. For those who prefer a more concentrated dose of ginger, supplements are available in various forms, including capsules, powders, and extracts. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy.\nGinger’s Role in Boosting the Immune System\nA strong immune system is essential for warding off infections and maintaining optimal health. Ginger has long been regarded as a natural immune booster, thanks to its potent antimicrobial and antioxidant properties. These properties help to strengthen the immune system and protect against a wide range of pathogens.\nGinger is rich in antioxidants, which are compounds that help neutralize harmful free radicals in the body. Free radicals can damage cells and weaken the immune system, making us more susceptible to infections and diseases. By consuming ginger regularly, you can provide your body with a plentiful supply of antioxidants, helping to fortify your immune system and promote overall health.\nIn addition to its antioxidant properties, ginger also has antimicrobial effects that can help fight off bacterial and viral infections. Studies have shown that ginger can inhibit the growth of various pathogens, including bacteria like E. coli and viruses like the common cold virus. By incorporating ginger into your daily routine, you can potentially reduce the frequency and severity of infections, keeping your immune system strong and resilient.\nThere are numerous ways to enjoy the immune-boosting benefits of ginger. Try adding freshly grated ginger to your morning smoothie or juicing it with other immune-boosting fruits and vegetables. You can also incorporate ginger into your cooking by adding it to soups, stews, and curries. If you prefer a more convenient option, ginger supplements are readily available and can provide a concentrated dose of ginger’s immune-boosting compounds. However, it’s important to remember that supplements should not replace a balanced diet and a healthy lifestyle.\nIncorporating Ginger into Your Daily Routine – Recipes and Ideas.\nNow that you’re aware of the incredible health benefits of ginger, it’s time to explore the various ways you can incorporate this versatile ingredient into your daily routine. From savory dishes to sweet treats and refreshing beverages, ginger can add a zing of flavor and a wealth of nutrients to your meals.\n1. **Ginger Stir-fry:** Add freshly grated ginger to your favorite stir-fry recipe for a burst of flavor and added digestive benefits. Ginger pairs well with vegetables, tofu, chicken, and shrimp.\n2. **Ginger Tea:** Brew a soothing cup of ginger tea by steeping a few slices of ginger in hot water. Add a squeeze of lemon and a drizzle of honey for extra flavor.\n3. **Ginger Smoothie:** Blend together frozen mango, spinach, almond milk, and a thumb-sized piece of ginger for a refreshing and nutritious smoothie.\n4. **Ginger Salad Dressing:** Whisk together grated ginger, olive oil, lemon juice, honey, and a pinch of salt to create a tangy and aromatic dressing for your salads.\n5. **Ginger-infused Water:** Slice a few pieces of ginger and add them to a pitcher of water. Let it infuse overnight in the refrigerator for a refreshing and detoxifying drink.\n6. **Ginger Cookies:** Bake a batch of ginger cookies using freshly grated ginger for a spicy and satisfying treat.\nThese are just a few ideas to get you started, but the possibilities are endless when it comes to incorporating ginger into your daily routine. Experiment with different recipes and discover new ways to enjoy the unique flavor and health benefits of ginger.\nGinger as a Natural Remedy for Common Ailments\nThroughout history, ginger has been used as a natural remedy for a wide range of common ailments. Its potent bioactive compounds make it a popular choice for those seeking natural alternatives to traditional medicine. Here are some common health issues that ginger may help alleviate:\n1. **Nausea and Motion Sickness:** Ginger has long been used as a remedy for nausea and motion sickness. Studies have shown that ginger can help reduce feelings of nausea and vomiting, making it a valuable natural remedy for those prone to motion sickness or experiencing morning sickness during pregnancy.\n2. **Menstrual Pain:** Many women experience menstrual cramps, which can be debilitating and affect their daily lives. Ginger has been shown to have pain-relieving properties and can help reduce the severity of menstrual pain when consumed regularly.\n3. **Muscle Soreness:** Whether it’s from an intense workout or a long day of physical labor, muscle soreness can be uncomfortable and hinder our daily activities. Ginger’s anti-inflammatory and analgesic properties make it a popular choice for relieving muscle soreness and promoting faster recovery.\n4. **Respiratory Infections:** Ginger’s antimicrobial and immune-boosting properties can help fight off respiratory infections such as the common cold and flu. Consuming ginger regularly can potentially reduce the duration and severity of symptoms.\n5. **Headaches and Migraines:** Ginger has been used for centuries to relieve headaches and migraines. Its anti-inflammatory properties can help reduce inflammation in the blood vessels, alleviating pain and discomfort.\nWhen using ginger as a natural remedy, it’s important to remember that everyone’s body is different, and results may vary. It’s always best to start with small amounts and gradually increase the dosage if needed. If you have any underlying health conditions or are taking medication, it’s advisable to consult with a healthcare professional before using ginger as a natural remedy.\nGinger in Skincare and Beauty Routines\nGinger’s benefits extend beyond the kitchen and into the realm of skincare and beauty. This versatile ingredient can be a valuable addition to your beauty routine, helping to improve the health of your skin, hair, and nails.\n1. **Radiant Skin:** Ginger contains antioxidants that can help protect the skin from oxidative stress and premature aging. It also has anti-inflammatory properties that can reduce redness and inflammation, making it suitable for those with sensitive or acne-prone skin. You can create a homemade ginger face mask by combining grated ginger with honey and yogurt for a rejuvenating and nourishing treatment.\n2. **Hair Health:** Ginger’s stimulating properties can promote hair growth and improve scalp health. It can help increase blood circulation to the scalp, which in turn nourishes the hair follicles and encourages healthy hair growth. You can create a ginger hair mask by mixing freshly grated ginger with coconut oil and applying it to your scalp for a revitalizing treatment.\n3. **Strong Nails:** Weak and brittle nails can be a common problem, but ginger can help strengthen and improve the health of your nails. Ginger’s antimicrobial properties can also help prevent nail infections. Simply soak your nails in a mixture of warm water and grated ginger for a few minutes each day to promote stronger and healthier nails.\nWhen using ginger in your skincare and beauty routines, it’s important to do a patch test first to ensure you don’t have any adverse reactions. If you experience any redness, itching, or irritation, discontinue use immediately. As with any skincare or beauty product, it’s always best to opt for natural and organic ingredients and choose high-quality products.\nGinger Supplements and Their Effectiveness\nWhile incorporating ginger into your daily routine through food and beverages is an excellent way to reap its health benefits, supplements can also be a convenient option for those who prefer a more concentrated dose of ginger’s beneficial compounds. Ginger supplements are available in various forms, including capsules, powders, and extracts. But how effective are they?\nStudies have shown that ginger supplements can be an effective way to harness the health benefits of ginger. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy. Look for supplements that are standardized to contain a specific amount of ginger’s active compounds, such as gingerols and shogaols. This ensures that you’re getting a consistent and reliable dosage with each supplement.\nWhen taking ginger supplements, it’s essential to follow the recommended dosage instructions provided by the manufacturer. It’s also important to note that supplements should not replace a balanced diet and a healthy lifestyle. They should be used as a complement to a nutritious diet and regular exercise.\nAs with any dietary supplement, it’s always a good idea to consult with a healthcare professional before starting any new supplement routine, especially if you have any underlying health conditions or are taking medication.\nGinger Precautions and Potential Side Effects\nWhile ginger is generally safe for most people, there are a few precautions to keep in mind, especially if you’re considering incorporating it into your daily routine in larger amounts or through supplements.\n1. **Allergies:** Some individuals may be allergic to ginger. If you experience any allergic reactions such as hives, itching, or difficulty breathing after consuming ginger, discontinue use immediately and seek medical attention.\n2. **Digestive Sensitivity:** Ginger can stimulate the digestive system, and some individuals may be more sensitive to its effects. If you experience any gastrointestinal discomfort, such as heartburn, bloating, or diarrhea, reduce the amount of ginger you consume or discontinue use if necessary.\n3. **Blood Clotting Disorders:** Ginger has blood-thinning properties and may interfere with blood clotting. If you have a bleeding disorder or are taking blood-thinning medications, it’s crucial to consult with a healthcare professional before consuming ginger in larger amounts or through supplements.\n4. **Pregnancy and Breastfeeding:** While ginger is generally considered safe during pregnancy and breastfeeding, it’s always best to consult with a healthcare professional before using ginger as a natural remedy or incorporating it into your daily routine in larger amounts.\nAs with any dietary change or supplement, it’s important to listen to your body and make adjustments as needed. If you have any concerns or experience any adverse effects, it’s best to consult with a healthcare professional for personalized advice.\nConclusion – Embracing Ginger for a Healthier Lifestyle.\nGinger is truly a remarkable ingredient that can transform your daily routine and boost your overall well-being. From its impact on digestion and gut health to its anti-inflammatory properties and immune-boosting benefits, ginger offers a wealth of health advantages that are backed by centuries of traditional use and scientific research.\nIncorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your meals, brewing a cup of ginger tea, or taking ginger supplements. However, it’s important to remember that everyone’s body is different, and results may vary. If you have any underlying health conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.\nSo why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses, enhance your well-being, and embrace a healthier lifestyle with this extraordinary ingredient. Start small, experiment with different recipes and ideas, and discover the incredible benefits that ginger has to offer. Your body will thank you for it.", "domain": "food"}
{"url": "https://ontrendshoes.com/spicy-pineapple-margarita-sonoma-style/", "date": "2023-09-28T05:36:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510358.68/warc/CC-MAIN-20230928031105-20230928061105-00253.warc.gz", "language_score": 0.7634567618370056, "token_count": 170, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__195652781", "lang": "en", "text": "(3 oz.) pineapple juice + (3 oz.) simple lemonade\n2 teaspoons of agave nectar\n¼ cup fresh lime juice (from 2 limes)\n4 teaspoons tajin seasoning\n4 lime wedges\n(6 oz.) tequila\nJalapeño slices and pineapple wedges, for garnish (optional)\nServes 2 or 3 glasses.\nPlace tajin seasoning in a shallow dish. Run a lime wedge around the rim of 3 glasses. Dip rim of each glass in tajin seasoning to coat. Fill each glass with ice. Mix pineapple juice, agave, tequila, ice in shaker Shake well and pour. Stir in lime juice. Add lime and garnish. Add a splash of lime La Croix on top (optional). Stir once with spoon.", "domain": "food"}
{"url": "http://hedonicmonica.blogspot.com/2007/04/notes-from-pantry-suburban-foraging-and.html", "date": "2018-12-11T02:21:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376823550.42/warc/CC-MAIN-20181211015030-20181211040530-00558.warc.gz", "language_score": 0.9312198758125305, "token_count": 1012, "dump": "CC-MAIN-2018-51", "global_id": "webtext-fineweb__CC-MAIN-2018-51__0__166241793", "lang": "en", "text": "I am a suburban forager.\nSaturday: Caltrained to the Ferry Building for goodies. I arrived too late to snag a Spring Hill Organic butter (drat!), but I was able to secure a dozen Marin Sun Farms pasture-raised eggs. At $7, these are the most expensive eggs I have ever purchased, so I hope these chickens live like kings.\nAfter filling my grocery tote, I grabbed a cappuccino from Blue Bottle Roasting Co (a local roaster). Good coffee, lovely cappuccino art, and friendly (attractive) baristas. :-> I also bought a lamb sausage from Prather Ranch Meat Co., another purveyor of sustainable, humanely-raised animal products. Served on a fresh Acme bun with mint sauce...divinity.\nI forgot to pick up local olive oil for the week, and I used this excuse to visit Mountain View's Sunday farmer's market. The only olive oil supplier was Adams Ranch, which offered reasonably priced organic oil which I found wonderfully flavorful. Strong, buttery Mission olives dominate -- definately a finishing oil. Jenny picked out a bottle of mildly-flavored Napa Valley olive oil at Country Sun on our way home, so between the two we will have our olive oiling bases covered. Mmm. Country Sun also stocks Spring Hill butter -- not as fresh as from the farmer's market, but at least I get local cred.\nMy culinary plan for the week: using my fancy-pants eggs, remaining creme fraiche, and frou-frou butter, I will make a Tartine Bakery cookbook quiche. I picked up leeks, fennel, and potatoes at the Ferry Building, so a rich soup is in order. And a Synergy lemon, Mountain View shallots, and crisp local greens will join forces for a simple side salad. I expect my excessive leftovers to last a few days, and my other purchases (chard, celery, carrots, eggplant spread, Spring Hill sage cheddar, etc) will sate my Bay Area-loving palate.\nRevision on rules for this week: I've been reading up/thinking on local fooding, and I aim for 80/20 locavore. That is to say, if I can get 80% of my food locally, and 20% from other sources, I get a pat on the back. I cannot, for example, purchase flour, coffee, or (gulp) chocolate from local sources; and although I could abstain from these imported fares, the point of this exercise is to become familiar with local providers of staple items. It is not a low-carb, no-caffeine diet.\nBesides, mindful purchasing is a bigger than prioritizing local, or organic, or whatever. Some items, like butter or strawberries, have local sources, and buying these confers benefits to me and my community. Other items, like rice, can be sourced through California, but because grain production in this region is water and petroleum-intensive, purchasing rice from Bangladesh actually creates a smaller eco-footprint. Gah! So many details! I want a food ethics litmus test -- four legs good, two legs bad!\nFood ethics make for a complicated calculus -- any over-simplified metric becomes an exercise in purity rather than values. I am enjoying the excuse to try, say, new local olive oils and visit nearby farmer's markets. But dammit, I need my caffeine.\nUsing some otherwise unappealing vegetable bits (celery hearts, leek tops, etc), I made a gallon (!) of 99% local fresh veggie stock (peppercorns from whoknowswhere). Crazy easy. I'm now officially swearing off storebought stocks alltogether. If you have random veggie bits and can boil water, you can too!\nBasic Vegetable Stock\n4 cups chopped mixed vegetables (I used: 2 cups leek tops, 1 cup carrots, 1 cup celery hearts; onions work here too)\n18 cups water\n6-8 cloves garlic, coarsely chopped\n8 branches parsley\n10-14 pepper corns\nsalt (to taste)\nolive oil (splash to taste)\nBring everything to a boil for one hour. Strain out solids. Voila! Refrigerate all the stock you can use in 3-5 days, and freeze the rest.\nQuiche and soup to come!\nP.S. I've been craving raw oyster; or rather, never having eaten raw oyster, I've roused the desire to do so. Today, at a fishmonger's suggestion, I downed a fresh Kumomoto. I loved it. It was sweeter and milder than I expected, and the texture was delightful. I could see myself eating a plate of these -- which is unfortunate, given their price.", "domain": "food"}
{"url": "https://arkansasfoodies.com/2013/09/18/spending-some-time-in-the-dog-house/", "date": "2017-08-22T16:34:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-34/segments/1502886112533.84/warc/CC-MAIN-20170822162608-20170822182608-00148.warc.gz", "language_score": 0.9578536152839661, "token_count": 586, "dump": "CC-MAIN-2017-34", "global_id": "webtext-fineweb__CC-MAIN-2017-34__0__178199018", "lang": "en", "text": "We may go in for our share of fancy food, but there’s lots of times when only the simple things will do. Amidst running around the white sand beaches of Florida’s Emerald Coast, drinking more than we probably should, and relaxing poolside at our condo, we had to make time for that most important of meals: lunch. And not wanting to break the bank (or drive), we discovered a small deli within walking distance of the Beach Club that specialized in hot dogs called The Dog House Deli. Jess and I both love a good hot dog, whether we’re making them for ourselves or getting them from our favorite local hot dog cart, so we had to give it a try…and then another try. Our final verdict? The Dog House is fantastic cheap beach eats.\nMy first experience with the place was a Chicago-style dog made with onions, sweet relish, tomatoes, pickles, peppers, and celery salt — a very tasty combination. I’m sure that Chicago natives could nitpick this version of their local delicacy to death, but it tasted pretty good to this Arkansas boy.\nEven better than the Chicago-style was the chili, cheese, and onion monster you see in the picture above. That’s an 8-inch dog on a soft bun, covered in savory chili, yellow mustard, and just the right amount of chopped onion. Sure, the chili dog isn’t the most inventive way to eat a hot dog, but this version of the classic was one to remember.\nThe best thing I ate a The Dog House, though, wasn’t a hot dog at all — it was a big slab of Polish kielbasa. The sausage was part of the New Orleans-style plate which saw the kielbasa covered in sauerkraut and then doused with thick, rich red beans. Should red beans and rice where the rice is replaced by sausage and kraut on a bun work? Probably not. Did it work? Oh, most definitely. The sausage was spicy, with a nice snappiness to the casing, and the beans were as good as any I’ve had. The kraut added a nice, bright tang to the plate, and the bun was substantial enough to hold everything up, although a fork and knife were necessary to maneuver around this plate of goodness. I paired the beans and sausage plate with a Pensacola Bay Brewery Riptide Amber, which reminded me favorably of a Diamond Bear English Pale. All in all, a top notch lunch for not a lot of money.\nThe Dog House Deli is located at 35 Via de Luna Drive in Pensacola Beach. It’s not very big, but it will quickly become your go-to place for lunch if you’re in the area.", "domain": "food"}
{"url": "http://www.trattoriabordino.com/", "date": "2017-04-24T03:23:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917118963.4/warc/CC-MAIN-20170423031158-00310-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9288584589958191, "token_count": 159, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__208504271", "lang": "en", "text": "The restaurant trattoria Bordino is a small, characteristic, and romantic restaurant located in the historical center of Florence, Toscana, Italy, just a few steps from Ponte Vecchio and Palazzo Pitti. A typical Tuscan restaurant where experiencing one of the best Florence dinner you may find. A Florence restaurant and trattoria famous for its Florentine steak cooked on the barbecue as well as for its cozy, romantic, candle light atmosphere. If you are planning to visit Florence, we invite you to have a dinner at our restaurant. You won't be disappointed and you'll find our restaurant to be one of the best of Florence.\nTrattoria Bordino - Via stracciatella, 9r - Firenze - PI 03833710480", "domain": "food"}
{"url": "http://chrissybernal.com/homemade-peanut-butter-protein-bars/", "date": "2018-04-23T21:18:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125946199.72/warc/CC-MAIN-20180423203935-20180423223935-00113.warc.gz", "language_score": 0.8293302655220032, "token_count": 284, "dump": "CC-MAIN-2018-17", "global_id": "webtext-fineweb__CC-MAIN-2018-17__0__80351243", "lang": "en", "text": "Homemade Peanut Butter Protein Bars\n- 1 cup natural peanut butter\n- 1 cup PB2 (dehydrated peanut butter powder)\n- 1/4 cup honey\n- 1/2 cup Stevia for baking\n- ¼ cup water\n- 2 ½ cups dry uncooked old-fashioned oatmeal\n- 2 cups protein powder (I used chocolate flavored.)\n- ½ cup Flax Mill\n- 1 tsp vanilla or to taste\n- Cinnamon to taste\n- Combine peanut butter, honey and vanilla and Stevia in a large nonstick pot and warm up over a low heat until mixed. (May be a bit runny.)\n- Mix dry ingredients in a bowl.\n- Pour peanut butter/honey mixture in the bowl with the dry ingredients.\n- Stir. This is when you add the water needed to make it less crumbly. I even use my hands to really mix it together nicely.\n- Press into a 9×9-inch pan that you’ve sprayed with non-stick spray.\n- Put in the fridge for about 30 minutes.\n- Remove from fridge and cut into 16 equal bars.\n- Wrap each bar in wax paper. Although, you don’t need to store them in the fridge, I do because I like it cold.\nChrissy Bernal http://chrissybernal.com/", "domain": "food"}
{"url": "https://www.reevu.com/?big=pennsylvania-dairy-farmer-decides-to-bottle-his-own-milk-rather-than-dump-it-sells-out-in-hours/", "date": "2021-02-27T21:48:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178359497.20/warc/CC-MAIN-20210227204637-20210227234637-00547.warc.gz", "language_score": 0.9885823130607605, "token_count": 504, "dump": "CC-MAIN-2021-10", "global_id": "webtext-fineweb__CC-MAIN-2021-10__0__93440042", "lang": "en", "text": "The American spirit was certainly alive recently on at a 300-year-old, cream-line dairy farm, where a farmer is working around the clock to bottle his own milk after his processor told him to dump it. Locals have been lining up to support him and his family farm non-stop!\nWhen Ben Brown’s dairy processor told him they could no longer buy his milk, he got to work bottling it himself.\nBrown’s Whoa Nellie Dairy farm has been providing high-quality, cream-line milk since the 1700s. He sells some of it at his on-site farm store, but a large portion of it used to be sold to a dairy processor who pasteurized and bottled it for local restaurants and markets.\nWhen he realized he would have to dump hundreds of gallons of milk each week until his 70 milking cows dried up, he couldn’t fathom that idea. So he decided to do something about it!\nBrown got to work pasteurizing the milk in small batches in his 30-gallon vat and then bottling it up.\nThe line to get milk was over 20-people deep for hours!\n“I know their uncle, Larry Basinger, and we want to help the Brown family through this,” one customer said. “We’re going to buy 10 gallons. I have orders from our whole family.”\nThey sold out within hours and have sold out almost every day since. On days they don’t sell out, they donate their fresh, non-homogenized milk to local charities.\n“I hate waste, and I don’t want to dump milk. People can use it, and I still have to pay my bills,” Brown said.\nBrown and his wife Mary Beth purchased the farm four years ago from Ben’s parents. He admitted to a local newspaper that his family has “barely been scraping by” in recent years, and that at first, he was afraid the lock down would be the end of them.\n“I don’t want us to go under. This farm has been in the Brown family since the 1700s,” he said.\nTwo weeks ago, the farm was able to purchase a second 45-gallon pasteurization vat, so Brown won’t have to stay up all night processing it anymore.", "domain": "food"}
{"url": "https://en.noi-italia.cz/nase-produkty", "date": "2024-03-01T19:38:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475701.61/warc/CC-MAIN-20240301193300-20240301223300-00800.warc.gz", "language_score": 0.9088292121887207, "token_count": 895, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__30349351", "lang": "en", "text": "It is not only about what is already on offer; it is also about what other products we can procure at your request.\nOur selection includes traditional regional Italian cheeses.\nOur cheese makers guarantee not only the quality of the cheeses, but also their appropriate selection.\nFor example, we import cheeses\nfrom the legendary producer Beppino Occelli, sheep milk cheeses from\nCAU & Spada and some selected cheeses from La Casera\nor Fattoria Fiandino.\nWe focus on seeking out only small and medium-sized trade producers who put passion, hard work and energy into their work.\nOur portfolio includes Marche prosciutto and salami from the master butcher Domenico Celli and Mercatello, San Daniele ham from\nLa Glacere and prosciutto\nWe are particular about the quality and origin of our meats. In our selection, you will find only verified suppliers with whom we have long-term experience. We like to cooperate with small stockbreeders who enrich our selection with Chianina, Marchigiana, Romagnola and also breeds from Corte Pizzolo.\nWe also import Fasson from La Granda or veal from Salumificio Bianza.\nHam & Salami\nPasta & Rice\nAmongst our main suppliers of dry pasta are for example Pastificio Benedetto Cavalieri, Pastificio Artigiano Cavaliere Cocco. It is flawlessly produced to have a perfectly rough surface that sauce wonderfully sticks to, making food taste incomparably better. We import rice from Melotti, a family company that grows and processes rice in Verona.\nWe may not engage in wine import,\nbut we do have a couple of friends whose wines we enjoy, and which the Czech market simply must not miss out on. One of them is Prosecco from Ruggeri, which was awarded a star\nby Gambero Rosso. You can also have\na taste of wines from Fattoria La Magia, which produces traditional Tuscan wines; Brunello, for example, also offers BIO options.\nA true Italian Christmas table simply cannot do without panettone! We have the honour of importing panettone from one of the best Italian trade producers, mister Daria Loison! We offer a truly wide range of classic Italian biscuits such as amaretti, savoiardi, or cantuccini. We are also very proud of the chocolate from Torroneria Barbero from Asti in Piemonte, a small producer who specialises in torrone, guandujotti and many more.\nWe currently cooperate with three flour producers – Molino Dalla Giovanna Emilia Romagna, Molino Paolo Mariani from Marche and Molino Quaglia from Veneto. You can find many types of flour in our portfolio. Tell us what you are planning\nto bake or cook and we will find the best option for you.\nWe offer various types of nuts and nut products such as pastes, flours or grenaille from a producer in Piemonte.\nWe also import honey from the visionary Giorgio Poeta, who decided to let his honeys ripen in oak barrique barrels!\nTinned Products & Spices\nThis section offers an infinite number of various types of tinned products, from dried tomatoes and anchovies to pesto and various sauces.\nOur main suppliers are Roi form Liguria, De Carlo form Apulia and La Granda Tradizioni from Piemonte.\nWe have also recently discovered interesting producers of vegan and gluten-free products that we have now started to import.\nOlive Oil & Vinegar\nWe offer many recognised and\nhigh-quality olive oils from producers such as Roi, De Carlo\nor Pianogrillo form Sicily.\nWe are proud of the balsamic vinegars from our friend and\nlong-time partner Acetomodena,\nwho guarantees the highest quality.\nIf you are looking for the right Christmas, birthday or business gift, or a gift for any other occasion, we would be happy\nto prepare a gift basket at your request. A beautiful wooden basket or an elegant paper box will make your gift look truly irresistible.", "domain": "food"}
{"url": "https://cccadvocate.com/5671/campus-beat/italian-travels-provide-insight/?print=true", "date": "2022-05-18T05:48:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-21/segments/1652662521152.22/warc/CC-MAIN-20220518052503-20220518082503-00184.warc.gz", "language_score": 0.9828000664710999, "token_count": 903, "dump": "CC-MAIN-2022-21", "global_id": "webtext-fineweb__CC-MAIN-2022-21__0__197263335", "lang": "en", "text": "Christian Urrutia / The Advocate\nCulinary arts student Kyle Delos Santos brought back a new and rejuvenated knowledge of healthy eating from her trip to Italy this past summer.\nDelos Santos was born in San Francisco in 1989 and then moved to the East Bay when she was 10 years old. Her love for food was inspired by her parents, who strongly value cooking healthy prepared meals at home rather than dining out.\nBorn to Filipino-American parents, she said that their favorite foods still consist mainly of Filipino ingredients. However, Delos Santos has introduced her family to many new additives, and cuisines.\nHere in the Bay Area we have the luxury of walking down the street and getting food from many different cultures, which is something you don’t find everywhere.\n“My cooking is all about the people, and goes back to sharing something I love with someone. Being in the kitchen and staying focused, shows that nothing else matters in that moment,” she said.\nShe said she looked into other culinary schools like Cordon Bleu in San Francisco, because it’s local and attracts a good demographic of people but she enjoys the level of responsibility that comes with the word chef here at Contra Costa College.\nDelos Santos took on restaurant jobs concurrently with classes here at CCC in her first semester. It gave her an opportunity to see how different kitchens are run and exposed her to different techniques from different cooks. She worked closely with, and learned many tools of the trade, from head chef Elizabeth Schwartz her first semester, summer 2015.\n“This program here has challenged me, and when I got back from Italy my mindset changed to letting the ingredients speak for themselves,” Delos Santos said.\nShe said when they were in Italy she learned to appreciate the health differences in pizza. In that region of the world, they use less cheese and more olive oil, so they’re not overdressed, and all their pizzas are called focaccia. Their diet is mostly Mediterranean, so it’s higher in seafood. “The way we use cheese here, is similar to how they use oil in Italy,” Delos Santos said.\nThey have more authentic oil, and they finish their dishes like antipastos. She said that they didn’t eat at many restaurants, but prepared most dishes at the resort.\nDelos Santos said they started off in Otranto where they visited lush fields for olive growing, where the people were welcoming. Then they visited the coastal town of Vico Equense, which is higher up on the mountains, and ate plenty of seafood.\nThen they visited Pompeii and saw ancient sculptures and preserved buildings in the over 100 degree weather, where they walked an average of 10 miles every day.\nFinally, they ended in Rome, which is more metropolitan because it has a subway system, and the streets were filled with bustling people and retail shops. She said the modern city was built over ancient landmarks and there were a lot of cathedrals.\nKate Bautista, a fellow culinary student and close friend of Delos Santos, said, “She has a very strong personality and has potential to become a great chef. She’s focused, knows what she’s doing and we each love food. We work well as a team, and it takes off the pressure when you have a good friend whom you work well with in the kitchen.”\nDelos Santos said high quality noodle soup is her favorite dish, because she grew up eating that as a child.\nDelos Santos has proved to be a dedicated leader. Schwartz said, “We have busy days in the kitchen, and if I need help on something she’s my go-to person to take on a responsibility, and I know it will be completed.”\nA dish that she is most proud of making was a squid ink pasta, — she brought the ink back from Italy — because she had never worked with squid ink before. She said that some of her best discoveries have been made when she wasn’t even trying.\nDelos Santos’ future plans include traveling to Asia to visit family in Cambodia and the Philippines. She has plans to utilize all resources, including interviewing for internships. Eventually, her objective would be to regroup after visiting family and work at a resort in Cambodia.", "domain": "food"}
{"url": "https://guestpostonblogs.com/cast-iron-pan/", "date": "2024-04-23T08:08:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818468.34/warc/CC-MAIN-20240423064231-20240423094231-00539.warc.gz", "language_score": 0.9076088070869446, "token_count": 1722, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__13569046", "lang": "en", "text": "In the world of cooking, few things are as versatile and cherished as the trusty cast iron pan. Whether you’re a seasoned chef or just starting your culinary journey, the allure of cast iron cookware is undeniable. Its durability, even heating, and non stick properties make it a staple in kitchens worldwide. Today, we delve into the art of seasoning and maintaining your cast iron pan to ensure it serves you delicious meals for generations to come.\nThe Unparalleled Charm of Cast Iron\nBefore we dive into the nitty-gritty of seasoning and maintenance, let’s take a moment to appreciate why cast iron pans are so beloved by chefs and home cooks alike.\nUnmatched Heat Retention\nOne of the key features of cast iron is its exceptional heat retention. Once it’s heated, it stays hot, distributing heat evenly across the cooking surface. This makes it perfect for searing steaks, stir-frying vegetables, or even baking cornbread.\nNaturally non stick\nWith proper seasoning and maintenance, cast iron pans can become naturally non stick. This means you can cook with less oil and still achieve a perfect sear or release delicate dishes effortlessly.\nDurability for Generations\nA well-cared-for cast iron pan can last for generations. Unlike non stick pans that degrade over time, a cast iron pan can become better with age, developing a non stick surface that improves with each use.\nCast iron pans are incredibly versatile. From stovetop to oven, you can use them for frying, sautéing, roasting, and even baking. It’s a true kitchen workhorse.\nSeasoning: The Heart of Cast Iron Care\nTo truly appreciate the magic of a cast iron pan, you need to understand seasoning. Contrary to what it might sound like, seasoning doesn’t refer to adding herbs and spices to your dishes; it’s the process of building up a layer of polymerized oil on the pan’s surface. This layer creates a smooth, non stick finish and protects the iron from rust.\n1. Initial Wash\nNew Pan: If you have a brand-new cast iron pan, give it a gentle wash with warm, soapy water to remove any manufacturing residues.\nVintage Pan: If you’re dealing with an heirloom pan or a used one, you might need to scrub off rust or old seasoning. A wire brush or steel wool can help. Afterward, give it a good wash with warm, soapy water.\n2. Thorough Drying\nAfter washing, ensure the pan is completely dry. Use a kitchen towel or paper towels to remove all moisture. Residual water can lead to rust.\n3. Apply a Thin Layer of Oil\nThis is where the magic begins. Coat the entire pan (inside and out) with a thin layer of high-smoke-point oil like vegetable oil or flaxseed oil. Ensure there are no drips or puddles.\n4. Heat It Up\nPlace the oiled pan upside-down in an oven preheated to 350°F (180°C). Put a baking sheet or aluminum foil on the lower rack to catch any drips. Heat the pan for one hour.\n5. Cool Gradually\nAfter an hour, turn off the oven and let the pan cool inside. This gradual cooling helps the oil bond with the pan’s surface.\nTo build up a good seasoning, you might need to repeat this process several times. Each cycle adds to the non stick coating and makes the pan more resilient.\nUse Thin Layers: Thin layers of oil are key to creating a smooth, non stick surface. Too much oil can result in a sticky finish.\nChoose the Right Oil: Opt for oils with high smoke points, as they can withstand the high heat of the seasoning process without breaking down.\nPatience Is Key: Building up a good seasoning takes time. Don’t rush the process, and your cast iron pan will reward you with excellent performance.\nMaintenance: Keeping the Magic Alive\nOnce you’ve seasoned your cast iron pan, it’s important to maintain it properly to ensure it continues to serve you well. Here are some key maintenance tips:\n- Avoid Soap: While it’s okay to use a bit of mild soap if necessary, it’s best to avoid it. Instead, use hot water and a stiff brush or scraper to remove food residue.\n- No Dishwasher: Never put your cast iron pan in the dishwasher. The harsh detergents and high water pressure can strip away the seasoning.\n- Dry Thoroughly: After cleaning, make sure the pan is completely dry. You can place it on a stovetop burner on low heat for a minute to evaporate any remaining moisture.\nRemoving Stubborn Residue\nIf food is stuck to your pan, here’s a trick to help:\n- Fill the pan with water and bring it to a gentle boil.\n- Use a wooden spatula or scraper to gently loosen the stuck-on bits.\n- Dump the water and clean as usual.\nOver time, the seasoning on your pan might wear down, especially with frequent use. Don’t worry; it’s normal. When you notice food sticking more than usual or a patchy seasoning, it’s time to re-season.\nFollow the same steps as the initial seasoning process to refresh your pan’s non stick coating.\nGrill Pans: A Special Mention\nWhile we’ve been primarily talking about cast iron skillets, it’s worth mentioning cast iron grill pans. These pans come with raised ridges, perfect for achieving those coveted grill marks on your food. Seasoning and maintaining a grill pan is similar to a regular cast iron skillet.\nGEMMA Cookware: Your Partner in Cast Iron Mastery\nAt GEMMA Cookware, we understand the deep connection between a chef and their tools. That’s why we’re dedicated to providing you with top-quality cast iron cookware that’s built to last and elevate your culinary adventures.\nWhy Choose GEMMA?\n1. Exceptional Quality\nOur cast iron pans are meticulously crafted to ensure even heating, durability, and longevity. We believe in creating cookware that becomes an essential part of your kitchen for generations.\n2. Timeless Design\nGEMMA cookware is not just functional; it’s also beautiful. Our classic designs add a touch of elegance to your kitchen, whether it’s a rustic farmhouse or a modern condo.\nWe’re committed to sustainability. Our cookware is made to last, reducing the need for frequent replacements. Plus, cast iron is recyclable, making it an eco-friendly choice.\n4. Customer Support\nAt GEMMA, we’re not just selling cookware; we’re building a community of passionate cooks. Our customer support team is always ready to assist you on your cast iron journey, whether you’re a novice or a pro.\nGEMMA Cookware: A Legacy in the Making\nWhen you choose GEMMA, you’re not just buying a piece of cookware; you’re investing in a legacy. Our cast iron pans are designed to be passed down through generations, each layer of seasoning adding to their character and non stick properties.\nIn Conclusion, the world of cooking, cast iron pans are like the seasoned chefs themselves – timeless, reliable, and full of character. Seasoning and maintaining your cast iron pan might take a bit of effort, but the results are well worth it. With the right care and attention, your cast iron pan can become your most cherished kitchen companion, serving up delicious meals and memories for years to come.\nSo, embrace the art of seasoning, cherish your cast iron pan, and let GEMMA Cookware be your partner in this culinary journey. Together, we’ll create unforgettable dishes that will be passed down through the ages, just like your trusty cast iron pan. Happy cooking!", "domain": "food"}
{"url": "https://www.senecarepublicans.org/lincoln-dinner/", "date": "2019-01-22T04:40:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547583826240.93/warc/CC-MAIN-20190122034213-20190122060213-00178.warc.gz", "language_score": 0.8506692051887512, "token_count": 230, "dump": "CC-MAIN-2019-04", "global_id": "webtext-fineweb__CC-MAIN-2019-04__0__35010866", "lang": "en", "text": "Lincoln Day Dinner\nDate: Friday, March 1, 2019\nTime: 6:00 PM\n2270 Hayes Ave\nFremont, OH 43420\nCongressman Jim Jordan will be the keynote speaker at a Tri-County Lincoln Day Dinner on Friday, March 1st at 6:00 pm. The event will be held in Fremont at Anjulina’s. Ohio Supreme Court Justices Sharon Kennedy and Judi French will be in attendance and will also speak briefly. The cost is $35. We will have a delicious buffet: stuffed chicken breast, loaded baked potato bar, green bean almandine, Betty salad, rolls & butter, assorted pastries, coffee and lemonade. It will be BYOB.\nThe deadline for reservations is 2/21.\nCall the following individuals to RSVP:\nShirLee Eberle, Ottawa: 419-310-3182\nJustin Smith, Sandusky: 419-559-8386\nVanessa Treft, Seneca: 567-224-5984\nThis is a public event, and everyone is welcome to attend", "domain": "food"}
{"url": "https://www.agrreviews.com/best-take-out-platters-2021/", "date": "2021-01-25T20:09:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703644033.96/warc/CC-MAIN-20210125185643-20210125215643-00488.warc.gz", "language_score": 0.8626444935798645, "token_count": 2930, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__139621147", "lang": "en", "text": "2,144,781 Reviews Analysed\n324 Review Articles Examined\nAfter exploring an insanely huge number of articles and reviews by our powerful Artificial Intelligence & Machine Learning engines; and comprehensive refining, assessment and screening by our specialist tech experts, the golden shortlist for the Best Take Out Platters (2021) is finally drafted.\nIn order to obtain the Best Take Out Platters (2021), our smart platforms and experts have taken many elements into account such as product usability, features that meet buyers needs and give customer satisfaction, deficiency-free, standards conformance, worthiness for money, dependability, user-oriented design, quality conformance to needs and guidlines, safety, actual buyer satisfaction and lots of others. It is worth to mention that each user has different needs so please consider the below ranking as a guideline and not as a gospel. Nevertheless, in the below ranking you can absolutely find the overall best ones regardless of your needs.\nOur powerful platforms and qualified hi-technology gurus work hard to provide you with the best product options. We feel that our review evaluation can help you simplify your purchase decision and choose among the very Best Take Out Platters (2021).\nBest Take Out Platters\n- ❶ BEST VALUE: Foil containers made with sturdy foil that will perform excellent in the kitchen. Takeout containers. Convenient foil pans or togo containers. Disposable takeout containers and to go boxes are essential supplies in almost any foodservice establishment, with this to go containers you will be ready for delivery any time. Aluminum pans perfect for baking, cooking, fridge or freezer and transfer. The durable disposable food containers with lids will make a difference in your meal prep\n- ❷ FOOD TO GO: These disposable lunch containers are an ideal choice for having homemade meals on the road or at work. The Spare Essentials aluminum pans with lids enable kitchen staff members to package up foods for individual purchase, bulk retail, or catering applications. Even better, you can quickly reheat their food by placing the foil tray right in the oven!\n- ❸ CARDBOARD LIDS INCLUDED: Don’t worry about covering the pan with aluminum foil. The disposable food containers come with closeable hemmed edges that quickly seal the included flat cardboard lids tight. One side is plain white, and the other is foil-laminated for better heat retention. Take out food containers with lids to ensure your salads, and other foods stay fresh and uncontaminated during transport or delivery.\n- ❹ EASY CLEANUP & DISPOSABLE: Share leftovers without worrying about getting your aluminum tray back! Dispose of the foil packaging when you don’t feel like cleaning! Aluminum disposable containers is the time efficiency choice. Plus, eco-friendly recyclable aluminum products are better for the environment.\n- ❺ MEAL PREP-HEALTHY CHOICE!: You’ll have a home cooked feast on hand that can be heated up faster than you can imagine. These meal prep containers are also perfect for any occasion: take out, delivery businesses, picnics, deli's, schools, camps, medical facilities, cooking classes and more.\n✅ SAVE TIME and MONEY\n✅ SAFE AND EASY TO USE\n✅ PORTION CONTROL\n✅ FREEZER AND MICROWAVE SAFE\n✅ BULK PACKS AVAILABLE, GREAT FOR CATERING SERVICES - If interested we sell in bulk and this is perfect for those looking to invest\nfor packaging food at your deli, food truck, catering service or restaurant for to-go meals as well\nThis pack of fifty will last you for a long time\n- GREAT VALUE PACK: This product contains 50 boxes. Each box can hold up to 27 ounces. Product Dimensions: Bottom Length: 4.4 Inches, Bottom Width: 3.5 Inches, Top Length: 5.3 Inches, Top Width: 11 Inches, Height: 2.6 Inches.\n- PERFECT SOLUTIONS: These to go containers are made with P.E coated Kraft Brown paper, perfect for restaurants, social gathering or home parties. A very convenient & ideal take away boxes for leftover food. It can be stacked away and be stored easily.\n- PREMIUM QUALITY: These take out food container one piece LEAK and GREASE RESISTANT design, makes it the perfect togo boxes for food. The lid can be folded nicely and easily, sturdy secured, preventing spills and holds greasy food well.\n- ENVIRONMENTAL FRIENDLY: RECYCLABLE, UNBLEACHED and BPA FREE, these takeout boxes for food are safe for refrigeration, therefore keeping your food fresh. It is also microwaveable. Just heat it up and your meals will be ready in minutes.\n- ERGONOMIC DESIGN: These disposable lunch box containers are Perforated along the root of the lids, making it easy to fold. The lids can also be tear off easily and you can comfortably eat directly from it.\n- SAFER TO MICROWAVE. Plastic Styrofoam containers leach out chemicals when microwaved, and microwaving paper is a fire hazard! Get plant fiber boxes that are chemical free and flame-resistant!\n- ECO-FRIENDLIER THAN FOAM. Our natural, tree-free plant-based food boxes keep your food warm or cold without sticking around in a landfill for hundreds of years like Styrofoam containers.\n- A STURDY, LEAK-PROOF PLANT PRODUCT. Paper containers are also earth-conscious, but they don't hold up well to moist foods like our boxes do. Save yourself the trouble of a wet, leaky paper mess!\n- CERTIFIED & SUSTAINABLY SOURCED. Our plant products are certified biodegradable & compostable, and our fibers are from annually renewable agricultural by-products of plant-based food production.\n- 101-DAY 100% MONEY BACK GUARANTEE! We stand behind our takeout containers and all of our products. If you’re not 100% COMPLETELY SATISFIED, just send us an email, and we promise to make it right!\n- Reusable Plastic To Go Bag| 16\"L (Top) x 8\"W (Bottom) x 10.75\"H | Square Bottom | 250 Bags\n- Self Standing - Patented square bottom feature helps to quickly load & unload for easy carry out\n- Water Resistant Construction - Prevents liquid spills from exiting/entering bag for safe to go items\n- Reliable Quality - Strong 0.65 mil thickness to confidently use for food service take out & delivery\n- Rely on Reli. - Convenience & quality to serve shopping, restaurant, business & take out bag needs\n- MICROWAVABLE and LEAK PROOF: Bagasse fiber food carry-out containers can withstand plenty of heat, you can just stick your lunch straight into the microwave at your office or school. They can be heated all the way up to 212 degrees Fahrenheit and will still be strong enough to hold your hot, wet or even oily food without leaking or bending.\n- ECO-FRIENDLY: Made from 100% renewable resources, these disposable containers are completely natural, meaning they are dye free, unbleached, nontoxic and BPA free\n- HEAVY DUTY & DURABLE: Our quality fiber take-out containers are built with our customers in mind, they are stronger than paper or cardboard food boxes\n- PERFECT option for a meal on the go: When you are on the go and need a clean way of taking your breakfast, lunch, supper or leftovers with you, Brheez take out containers are definitely the way to go!\n- CONVENIENT: Sugarcane products are biodegradable, which means they can be disposed of in the composter/food waste bin. In an ideal composting setting, they can decompose entirely in 3 to 6 months!\n- 🍴 3 COMPARTMENT PORTION CONTROL FOOD PAN – This foil container has 2 small compartments and one large compartment. The smaller one can be used for salad and rice, while the large compartment can be used for meat or chicken. Dimensions: 8-11/16\" x 6-9/16\" Depth: 1-13/16\" Capacity: 23 fluid oz\n- 🍴 VALUE PACK OF 50 OBLONG FOIL PANS PLUS LIDS – These takeout foil pans bulk can be used for multiple TV dinners, or simply taking leftovers to work. If you have any issues with your pack of cooking pans simply contact us so we can resolve your questions as quickly as possible.\n- 🍴 KEEP YOUR MEAL FRESH AND HOT FOR LONGER – These dinner tray food foil pans include cardboard lids to ensure the food stays nice and fresh. The edges of the aluminum pan fold over the cardboard holding it securely in place.\n- 🍴 FREEZER SAFE FOR AMAZING STORAGE CAPABILITIES – If you are on a special diet or prepare food for others this bulk pack of food storage containers can be placed in the freezer to keep food for longer. The TV dinner pan can go straight into the oven to be warmed up when needed. (Lid can withstand medium heat temperatures)\n- 🍴 NACHO TRAY OR LEFTOVER TRAY? YOU DECIDE - Use this tray and board lid for serving nachos and 2 different dips, or use for your take-out restaurant, or at the cafeteria. It's great for pasta dishes, corn, mashed potatoes and loads of other hot or cold foods.\n- Premium food service quality\n- Compostable in commercial facilities. Appropriate facilities may not exist in your area.\n- Makes it easy to serve food in sleek, convenient style\n- Stackable for space-saving storage\n- Great for parties, barbecues, and catered events\n- Backed by an Amazon Basics 1-year limited warranty\n- ✅ NO MORE LEAKAGE – No more worries about food liquids seeping through the bottom while on-the-go. You can carry these containers anywhere with a smile!\n- ✅ CARE FOR THE PLANET – Containers are made from cornstarch, a renewable resource, and with small percentage of PP#5 that helps save our planet!\n- ✅ SAVE TIME REHEATING LEFTOVERS – Completely microwaveable. HeloGreen food containers can withstand temperatures from -4 to 248 degrees Fahrenheit. You can save time by reheating or preserve your food directly with HeloGreen containers.\n- ✅ NON-SOGGY QUALITY CONTAINERS – HeloGreen containers are durable, strong, and sturdy, and they can withhold any type of foods without having the containers become soggy like most other alternatives.\n- ✅ 100% GUARANTEED – We know you’ll love your containers, for any reason you don’t, we will replace it completely free on us! Feel free to contact us at any time. What are you waiting for? Think Green, Choose HeloGreen and start saving the earth!\nIf you have found our review analysis helpful, please do not hesitate to subscribe for more astonishing reviews. Bear in mind that our subscribers benefit from exclusive Amazon.com promotion codes of up to 80% discount. That’s right, up to 80%! Do not miss out!.\nYou may also like…\n- Best Action & Toy Figure Playsets 2021\n- Best Dice & Marble Games 2021\n- Best Paper Dolls 2021\n- Best Bidet Faucets 2021\n- Best Bathroom Vessel Sinks 2021\n- Best Material Handling 2021\n- Best Trash Compactor Replacement Parts 2021\n- Best Boat Engine Parts 2021\n- Best Boys’ Skiing Pants 2021\n- Best Women’s Paddling Jackets 2021\n- Best Sports Fan Sleeve Patches 2021\n- Best Lawn & Garden Sprayer Pumps 2021\n- Best Multieffects Processors 2021\n- Best Vibraphone Accessories 2021\n- Best Bass Drum Pedals 2021\n- Best Drum & Percussion Bags, Cases & Covers 2021\n- Best DJ CD Player Bags & Cases 2021\n- Best Surface Roughness Comparators 2021\n- Best Robot Platforms 2021\n- Best Mechanical Spur Gears 2021\n- Best Safety Eye Protection Accessories 2021\n- Best Lab ESD Supplies 2021\n- Best Bulk Quantity Personal Care Products 2021\n- Best Terminal Blocks 2021\n- Best Push-In Rivets 2021\n- Best Drop-In Anchors 2021\n- Best Food Service Symbol Signs 2021\n- Best Adaptive Bed Assistance Products 2021\n- Best Video Display Glasses 2021\n- Best USB Beverage Warmers 2021\n- Best Camera Bags & Cases 2021\n- Best SCSI Cables 2021\n- Best Blank DATs 2021\n- Best Nail Art Wraps 2021\n- Best Bedside Cribs 2021\n- Best Powersports Handguards 2021\n- Best Trailer Connectors 2021\n- Best Tea Kettles 2021\n- Best Freestanding Ice Maker Replacement Parts 2021\n- Best Girls’ Ice Hockey Clothing 2021\n- Best Ice Hockey Skate Accessories 2021\n- Best Skee-Ball Equipment 2021\n- Best Archery Targeting Arrows 2021\n- Best Men’s Golf Jackets 2021\n- Best Men’s Track & Field & Cross Country Shoes 2021\n- Best Finless Surfboards 2021\n- Best Diving Gloves 2021\n- Best Men’s Cycling Jerseys 2021\n- Best Camping Axes & Hatchets 2021\n- Best Sports Fan Tire Covers 2021\nDo not hesitate to share this review on Best Take Out Platters. We have made this easier for you to spread the world.\nLast update on 2021-01-25 / Affiliate links / Images from Amazon Product Advertising API", "domain": "food"}
{"url": "http://fareasternexplorers.blogspot.com/2010/01/kopi-luwak.html", "date": "2019-01-16T09:39:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547583657151.48/warc/CC-MAIN-20190116093643-20190116115643-00053.warc.gz", "language_score": 0.943857729434967, "token_count": 424, "dump": "CC-MAIN-2019-04", "global_id": "webtext-fineweb__CC-MAIN-2019-04__0__68989657", "lang": "en", "text": "Monday, 11 January 2010\nThis coffee is just awesome and so unique. It wasn’t so long ago that Rick Stein was on the television singing the praises of this drink. At US$9 per cup we decided to share just to get a taste of this Javanese speciality in Semarang. So what’s so special about this coffee? Let us tell you!\nKopi luwak (Civet coffee) adalah kopi yang diproses dari buah kopi yang dimakan oleh binatang luwak, sejenis musang atau Asian Palm Civet (Paradoxurus hermaphroditus).\nTranslated into English by a friendly member of staff, here it is:\n\"Kopi luwak (Civet Coffee) is a coffee that is processed from coffee beans, which are eaten by Asian Palm Civets. The coffee beans are selected coffee beans. The civet only selects fresh beans from the rape tree. The beans will remain in its digestive system for 10 to 12 hours.\"\nThe coffee farmers have many rape trees on their plantations and there is a strong mutual relationship between the farmers and the civets. The civets survive by eating the raw red coffee cherries as part of their diets, but because only the outer layers of these are digested, the actual coffee beans that were enclosed are passed out again in the faeces. The locals then collect these and use them to make this type of coffee. It's so valuable because the civets only choose the best kind of cherry to eat, thus providing farmers with the best coffee bean as the locals collect the turds.\nWe had heard about Kopi Luwak and we have been trying to find it everywhere. Semarang, Java, was our last chance saloon and we found it inside a shopping mall in the downtown area. It was absolutely delicious and went down smoothly... No funny turns as yet...", "domain": "food"}
{"url": "https://tecnogurudev.in/2024/04/04/10-healthy-snack-ideas-for-weight-loss/", "date": "2024-04-16T07:12:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817073.16/warc/CC-MAIN-20240416062523-20240416092523-00243.warc.gz", "language_score": 0.9421055316925049, "token_count": 860, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__126579058", "lang": "en", "text": "When it comes to weight loss, finding healthy snack options can be a challenge. It’s easy to reach for a bag of chips or a candy bar, but these choices can derail your progress. The key is to find snacks that are not only delicious but also nutritious and satisfying. In this article, we will explore 10 healthy snack ideas that can help you on your weight loss journey.\n1. Greek Yogurt with Berries\nGreek yogurt is a protein-packed snack that can keep you feeling full for longer. Pair it with fresh berries like strawberries, blueberries, or raspberries for added fiber and antioxidants. This combination is not only delicious but also low in calories, making it a perfect choice for weight loss.\n2. Veggie Sticks with Hummus\nIf you’re craving something crunchy, reach for some veggie sticks like carrots, celery, or bell peppers. Dip them in a serving of hummus for a satisfying and nutritious snack. Hummus is made from chickpeas, which are a great source of protein and fiber. It also adds flavor and creaminess to the veggie sticks.\n3. Hard-Boiled Eggs\nHard-boiled eggs are a convenient and protein-rich snack that can help you stay full between meals. They are also low in calories and packed with essential nutrients. You can enjoy them on their own or sprinkle some salt and pepper for added flavor.\n4. Apple Slices with Almond Butter\nApples are a great source of fiber and antioxidants, while almond butter provides healthy fats and protein. Slice an apple and spread a tablespoon of almond butter on each slice for a delicious and satisfying snack. This combination will keep you feeling full and provide a good balance of nutrients.\n5. Kale Chips\nIf you’re craving something crispy and salty, kale chips are a great alternative to potato chips. Kale is a nutrient-dense leafy green that is low in calories and high in vitamins and minerals. Simply toss some kale leaves with olive oil, salt, and any other desired seasonings, then bake them until crispy.\n6. Cottage Cheese with Pineapple\nCottage cheese is a high-protein snack that can help you feel full and satisfied. Pair it with some fresh pineapple chunks for a sweet and tangy twist. Pineapple is not only delicious but also contains bromelain, an enzyme that aids in digestion and may have anti-inflammatory properties.\n7. Quinoa Salad\nQuinoa is a nutritious whole grain that is packed with protein and fiber. Make a quinoa salad by combining cooked quinoa with your favorite vegetables, such as cucumbers, tomatoes, and bell peppers. Add some lemon juice and olive oil for a refreshing and healthy snack.\n8. Nuts and Seeds\nNuts and seeds are a great source of healthy fats, protein, and fiber. They are also packed with vitamins and minerals. Choose a variety of nuts and seeds, such as almonds, walnuts, pumpkin seeds, and sunflower seeds, and enjoy them as a snack. Just be mindful of portion sizes, as they are calorie-dense.\nEdamame is a young soybean that is packed with protein and fiber. It is also a good source of vitamins and minerals. You can enjoy edamame by boiling or steaming the pods and sprinkling them with some salt. It’s a delicious and nutritious snack that can help you stay full and satisfied.\n10. Chia Pudding\nChia seeds are a nutritional powerhouse that is high in fiber, omega-3 fatty acids, and antioxidants. Mix some chia seeds with your choice of milk and let it sit in the fridge overnight to create a delicious chia pudding. You can top it with fresh fruits, nuts, or a drizzle of honey for added flavor.\nWhen it comes to weight loss, choosing the right snacks is essential. The 10 healthy snack ideas mentioned in this article are not only delicious but also packed with nutrients that can support your weight loss goals. Incorporate these snacks into your daily routine and enjoy the benefits of both taste and health.", "domain": "food"}
{"url": "https://www.debrafranke.com/2017/08/09/foodie-blogs-and-remembering-julie-and-julia-but-most-of-all-eating-together/", "date": "2023-01-31T06:04:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764499845.10/warc/CC-MAIN-20230131055533-20230131085533-00739.warc.gz", "language_score": 0.959252655506134, "token_count": 1016, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__30358578", "lang": "en", "text": "Maple bacon-wrapped chestnuts. Blueberry cheese cake. Bruschetta with goat cheese and balsamic drizzle. Rubarb crisp. Herb-butter baked salmon with lemon, steamed to perfection. Oven-roasted garlic parmesan potatoes. Soft-battered fresh haddock from a tiny town in Scotland with a red wagon outside the window. Double-fudge brownie chocolate cake for a late-night birthday celebration. So many people across the world are writing about food, posting pictures of food, and looking for all the best recipes. I do have to admit that I am a little addicted to clicking on recipe videos that appear on my Facebook page, with titles like Grilled Bacon Wrapped Peaches and “This Slow Cooker Cashew Chicken is Better than Take Out.” I cannot resist. I can smell the crisp bacon. I can taste the sweet peaches and crunch of the cashews. And they make it look so easy. A few bowls of prepared ingredients, mix it together, and voila! Deliciousness. Someday I will find time to make these hundreds of recipes stored on my phone. Not. But I sure love to dream about it.\nNot only do I love to dream about it; I also love to watch movies about cooking and food. Usually movies about chefs and some sort of romance or feel-good story with conflicting relationships and family situations. The Hundred-Foot Journey to name one. Chef to name another, with the awesome father-and-son food truck journey. But my all-time favourite foodie movie is Julie and Julia. That heart-wrenching moment when Julie wakes up confused and startled on the couch in the early hours of the morning, only to realize that she slept through her alarm, and her beautiful Beef Bourguignon for the visiting food critic is smoking and burnt to a crisp in its red ceramic pot in the oven. Another surprisingly wonderful moment is when the lobster nearly jumps out of the boiling pot and Julie nearly jumps out of her own skin. Or when she realizes that ‘everything is better with butter’. Or the touching moment when she creates her evening dinner party for her friends (beautiful table, coloured lights blurry in the background, wine, flowers, stories and laughter), to celebrate the one year completion of her food blog and her birthday, and her partner gives her a single string of pearls, just like Julia Child wore.\nIt is always that moment in the movie, when she gathers with her friends to celebrate around the meal she has created and her 30th birthday, that my heart strings get tugged that much more. It’s not only her desire to understand who she is, to have her words and thoughts read and appreciated, to acknowledge herself as a ‘real writer’, to finally accomplish one great thing of completion, or to make some meaning of her life. It’s the togetherness as they eat. It’s the way they raise their glasses in honour of their friend. In honour of love and life. Food tastes good if you make it taste good. But doesn’t it always taste better when eaten in the company of good friends and family?\nThere are always opportunities to invite someone for dinner. A stranger becomes a friend when they sit at your table with you. Recipes online, food blogs, Julia Child’s Joy of Cooking, and many other cooking invitations are really an invitation for something bigger and better: eating with friends, eating in community, eating with someone who doesn’t get many chances to enjoy a home cooked dinner with family or friends. A long table with 8 or 10 chairs is meant to be filled at least some of the time. The table longs for it. The chairs long for it. The world longs for it. Food blogs and recipes and food videos might be about the love of food, but they also point to one thing–that we were not meant to eat alone, and that being at the table together is the best way. At the end of Julie and Julia, her friends toast her in the Bon Appetite scene, and she announces that without her friends and Julia Child, she would never have made it through.\nSo to this I say, have a meal and invite some friends you don’t normally eat with. Have a bite and a conversation you didn’t expect to have. Just last Sunday I was invited to a meal of Fettucine Alfredo. Not only was it the best Fettucine I’ve ever had, but eating with new and old friends really hit the spot. All week since, I have carried with me the warm feeling of home and good company (as well as the memory of amazingly sweet barbecued pineapple!).\nSo invite someone. See how good the food gets, and how good your heart feels.\nBut for now, Bon Appetite, and good night.", "domain": "food"}
{"url": "http://nachotequilas.com/", "date": "2020-08-07T12:42:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439737178.6/warc/CC-MAIN-20200807113613-20200807143613-00476.warc.gz", "language_score": 0.8576611280441284, "token_count": 132, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__176144700", "lang": "en", "text": "Nacho Tequilas, in Clive, IA, is the area's leading Mexican restaurant serving Clive, Des Moines, West Des Moines, Johnston and surrounding areas. We offer Mexican food including tacos, burritos, quesadillas, fajitas, desserts and offer dine-in or carryout. We have a large variety of imported and domestic beer, margaritas and much more! For your next Mexican meal craving, visit Nacho Tequilas in Clive.\n• Mon-Thur $2.99 16oz Lime Margaritas All Day\n• 16oz Cold Draft Beer for $2.25 All Week", "domain": "food"}
{"url": "http://chronicle.hvcc.edu/wordpress/eocs-culinary-students-participate-in-the-girl-scout-cookie-cuisine/", "date": "2017-12-13T14:52:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948527279.33/warc/CC-MAIN-20171213143307-20171213163307-00212.warc.gz", "language_score": 0.8894078135490417, "token_count": 164, "dump": "CC-MAIN-2017-51", "global_id": "webtext-fineweb__CC-MAIN-2017-51__0__197567710", "lang": "en", "text": "EOC’s culinary students are participating in this year’s Cookie Cuisine.\nThe Cookie Cuisine, sponsored by the Girl Scouts, is a gourmet tasting event challenging professional culinary teams across the Capital Region to craft exclusive recipes made using Girl Scout cookies.\nChef Joe Forget and the culinary students are preparing two delicious recipes: Thin Mint Doughnut Holes and Thank You Berry Much Chicken Wings with Coconut Asian Sauce.\nThe event will take place on Tuesday, May 7 from 6 to 9 p.m. at 400 Old Loudon Road in Latham. Tickets cost $25 in advance or $30 at the door. This event will include celebrity judges, a silent auction and live music.\nFor more information visit http://gsneny.org/cookie-cuisine-2013/.", "domain": "food"}
{"url": "https://my.ccuniversity.edu/ICS/Student_Life/Dining_Services/Blog.jnz?portlet=Blog&screen=View+Post&screenType=next&Id=7b4ada8b-7ac7-4869-92c6-245d1de0999a", "date": "2019-10-24T04:08:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570987841291.79/warc/CC-MAIN-20191024040131-20191024063631-00369.warc.gz", "language_score": 0.9163323640823364, "token_count": 137, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__38125533", "lang": "en", "text": "Dining Services will be open on a limited basis over Easter Break. We will be open for a hot meal for $6.50 Friday, Saturday, and Sunday from noon - 1pm via flex, cash, or credit card at the door only. If you could like to order a bag to-go dinner, please use this link: https://forms.gle/4yFv2Bu8S9j1grQP9 and submit by Thursday (4/18) 2pm. This is a hard deadline. Please note that we are not open Sunday dinner. Board meals will return to normal for breakfast on Monday, 4/22, 7am.", "domain": "food"}
{"url": "https://blog.marraforni.com/blog/7-best-flywheel-slicer-features-for-charcuterie", "date": "2023-12-07T07:53:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100650.21/warc/CC-MAIN-20231207054219-20231207084219-00484.warc.gz", "language_score": 0.9261279702186584, "token_count": 1150, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__5041653", "lang": "en", "text": "How to master charcuterie using the best commercial meat slicers available on the market.\n7 Best Flywheel Slicer Features for Mastering Charcuterie\nThe hypnotic sound of slicer blades gliding back and forth is reminiscent of the vicoli in many Italian neighborhoods. It’s a sound that takes you back in time and is part of a craft that is perfectly suited to the present. Mouth-watering European platters of razor-thin cut cured meat, fish, and cheese are increasingly popular in American homes and commercial kitchens. For restaurateurs, the ability to be able to offer freshly sliced ingredients in-house adds both appeal and authenticity to elegant eateries, cafes, and delis alike. Commercial meat slicers offer an excellent experience and front-of-the-house aesthetic for all spaces.\nView or download our slicer brochure with a click on the image above or click here.\nOur Volano series Flywheel Slicers combine craftmanship and built-in safety features for precision that can’t be beaten. Elegance and artisan appeal are two of the factors that distinguish our kitchen equipment in general. But it is the precision that our commercial meat slicers provide that makes portion control a cinch, helping our clients improve their bottom line while keeping with culinary tradition. Crafted with a built-in blade sharpener and safety guard, our traditional European slicer is ideal for a variety of artisan meats and charcuterie, dramatic theater-style presentations, and guest engagement.\nOur Executive Corporate Chef David Binkle has been a fan of the Flywheel slicers long before he joined our team. Even the fine dining restaurants he worked in previously used them. He particularly likes the chrome-plated carbon steel precision blade and the easy-to-use flywheel for speed, control, and effortless operation. Since using a Flywheel slicer doesn’t require electricity, it can be utilized anywhere in the kitchen. They also have a longer life cycle than conventional deli slicers, Chef David pointed out. Slicing ingredients so thinly produces more yield, and from Chef David's standpoint, helps them to look sexier on the plate.\nTwo of the terms most widely used in cured meat presentation nowadays are charcuterie (French) and salumi (Italian). Both terms are used to describe cured animal meat that often includes various cuts and even offal. European hams such as Jamón , prosciutto, pancetta, guanciale, and mortadella are just a few. Smoked salmon and gravlax can also be featured on the plates. The French word charcuterie, however, can include cooked meats such as pâté. The Italian term salumi, on the other hand, only refers to cured meats (particularly with salt and air). Salumi di mare, or Seafood Salumi, is becoming increasingly popular in Italy and can include a wide variety of fish and seafood that are cured in the manner of meat and served on separate platters in the same fashion.\nMany fine dining restaurants use flywheel slicers to create crudos and carpaccios of thinly sliced meat and seafood as well. The automatic product advancement of our Volano Flywheel slicers creates consistent slicing and the built-in top-mounted knife sharpener makes it easy to maintain. High-end French and Italian restaurants aren’t the only ones using Flywheel slicers. Spanish and Mediterranean restaurants use them for preparing Tapas, too. Two classic French staples –the cylindrical-shaped Galantines, and Terrines, also benefit from this type of slicing.\nChef Josh Fidler at Mela Kitchen/Jack’s Hard Cider in Gettysburg, PA told us that their restaurant, Mela Kitchen, which is named after the Italian word for apple, uses our Flywheel slicer in addition to our ovens. He says that our Flywheel Slicer is a centerpiece of their venue and that he uses it often because charcuterie has a prominent place on their craft-beverage-driven menu. Unlike deli slicers which need electricity and power, and can’t be operated near water, Flywheel slicers are easy to use and maintain. Deli slicers, on the other hand, can be tedious to take apart and fix. You have to move the blade to sharpen them and require outside service. They are also kept back of the house and don’t add to the aesthetic of a space.\nHere are the Best Slicer Features for Charcuterie According to Chefs:\n- Precision cutting for a variety of ingredients\n- Multi-setting thickness gauge adjustment for precision slicing and yield maximization\n- Chrome-plated carbon steel precision blade is ideal\n- Material aspect: what to look for in durability and appearance\n- Porcelain finish and premium decorative accenting\n- Optional enameled cast-iron stationary pedestal base\n- Standard 2-year parts and labor warranty\n- Base Options\n- The optional base includes welded support shelf\n- Ideal for display slicing or on a cart for tableside service.\n- Custom colors available\n- Safety Features – blade guards are a must!\n- Built-in Blade Sharpeners\n- Automatic Product Advancement\n- Choose the blade size that fits your needs\nOur Volano Series is available in three blade sizes including the Volano 350 (14” Blade), Volano 300 (12” Blade), and the Volano 370 (15” Blade). Click here for more information.", "domain": "food"}
{"url": "https://www.qcnaturalhealth.com/post/fermented-garlic-in-honey", "date": "2024-03-03T23:24:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476399.55/warc/CC-MAIN-20240303210414-20240304000414-00362.warc.gz", "language_score": 0.8988645672798157, "token_count": 554, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__186370246", "lang": "en", "text": "Making fermented garlic in honey is a simple yet potent way to boost immune health and enhance the flavor of your meals.\nGarlic and honey both possess natural antibacterial and antiviral properties. Consuming fermented garlic in honey may help combat infections and support the body's ability to ward off illnesses. Additionally, the fermentation process makes the mixture probiotic and great for gut health.\nHere's a basic recipe to get you started:\nFresh garlic cloves (enough to fill your chosen jar)\nRaw, unpasteurized honey\nMason jar with lid\nPrepare the Jar: Ensure your mason jar is clean and dry. Sterilize it if needed.\nPeel the Garlic: Peel enough garlic cloves to fill your chosen jar. You can use as many as you like, depending on the jar's size and your preference.\nAdd Garlic to the Jar: Place the peeled garlic cloves into the jar, leaving some space at the top.\nCover with Honey: Pour raw, unpasteurized honey into the jar, ensuring the garlic cloves are completely covered. Honey acts as a natural preservative and provides additional health benefits.\nRemove Air Bubbles: Gently tap the jar on the counter to remove any air bubbles. Add more honey if needed to ensure the garlic remains submerged.\nSeal the Jar: Secure the lid tightly. Make sure the garlic is entirely covered by honey to prevent spoilage.\nFermentation Time: Place the jar in a cool, dark place for about 3 to 4 weeks. This allows the garlic to ferment and infuse its beneficial compounds into the honey.\nCheck Periodically: During the fermentation period, check the jar occasionally to ensure the garlic remains submerged in honey. If needed, top it up with more honey.\nStrain (Optional): After fermentation, you can strain out the garlic if you prefer a smoother honey or leave the cloves in for an added flavor kick.\nStorage: Store the jar in the refrigerator. Fermented garlic in honey can last for up to six months.\nConsume a small amount daily, such as a teaspoon, as part of your routine to support immune health.\nUse the infused honey in culinary dishes, salad dressings, or as a sweet and savory topping.\nIn any fermentation process, it is important to prevent the growth of unwanted microbes. For spores to grow, the pH needs to be above 4.6. The following honeys have a lower pH (3.5-3.9) and are safe to use.\nAcacia, orange blossom, rosemary, sunflower, thyme\nIf you have any questions or would like clarification, please contact me at email@example.com", "domain": "food"}
{"url": "https://iterd.com/8-healthy-sweet-treats-for-this-festive-season/", "date": "2023-02-07T01:24:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764500368.7/warc/CC-MAIN-20230207004322-20230207034322-00238.warc.gz", "language_score": 0.9338533878326416, "token_count": 1000, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__22605548", "lang": "en", "text": "Sweet treats are the perfect thing to fall in love with. If you are a dessert lover, you must agree it becomes very tough to resist the temptation to binge-eat your favourite ones. As the festive season is around the corner, desserts and sweet treats are a must-have for everyone. Sadly, not every one of us can enjoy the desserts as much as we wish. It is due to the calories and sugar proportion in such desserts. However, there are many scrumptious options for healthy desserts. You can bring home such deliciousness and enjoy the festivals, or you can gift these guilt-free desserts to your dear ones. So, time to satiate the sugar cravings with some healthy sweet treats this time. Take a look at this blog as we have rounded up the perfect list of healthy desserts to try this festive season.\nNo-Bake Cheesecake with Oat Crust\nIf you are looking for a heavenly yet guilt-free cake, you must try the no-bake cheesecake. It is made with oat crust to keep the health aspect in check. And do you know the most amazing part of baking this cake? You can bake this one in just 10-15 minutes. You can order cake online Coimbatore and soothe your sweet tooth.\nThis guilt-free cake comprises ingredients like\n- Cream cheese\nBanana Carrot Muffins\nThey’re loaded with nutritious and healthy fixings that you presumably have in your kitchen, so you could most likely go make them at present! They’re similar to a fruit cake made with a real natural product. The bananas and carrots give them the ideal pleasantness, so you need to add no sugar! Furthermore, they’re made with whole grain flour, so blend with that, and you have a flavorful treat that will leave you fulfilled and energised!\nWe can never miss the evergreen cookies whenever we talk about guilt-free sweet treats. If you wish to woo your beloved ones with something sweet and sugar-free, just go for crunchy cookies. However, you can consider a plethora of varieties like oatmeal cookies, coconut cookies, choco chip cookies and much more. These crunchy sweet ones are perfect for occasions like Diwali, Bhai Dooj, Christmas, New Year etc.\nLooking forward to celebrate a special moment? If your answer is a yes, woo that dear one with a mummy sugar-free cake. There are many online cake shops that provide you with an umpteen range of sugar-free cakes in different flavours, such as red velvet, vanilla, chocolate, butterscotch, black forest and much more. This particular dessert option is best for fitness freaks who can’t keep their hands off freshly baked cakes.\nBaked Chocolate Doughnuts\nDoughnut worry, be happy… with a healthy dessert! All thanks to these scrumptious baked doughnuts. Let us put your mind at ease if you are wondering how this chocolate doughnut recipe could be healthy. They are baked, not deep-fried, and sugar is substituted by honey.\nPeanut Butter Crunch Brownies\nThis special sweet treat will make you drool over for more if you are a brownie lover. Get your sweet tooth satisfied without any calories or sugar. These no-bake peanut butter crunch brownies are loaded with buttery goodness and exotic flavour. It includes these specific ingredients.\n- Melted Baking Chocolate\n- Melted Salted Butter\n- Baking Powder\n- All-Purpose Flour\n- Peanut Butter\n- Vanilla Extract\n- Chocolate Chips\n- Crispy Cereal\nFresh Fruit Cake\nIn case you are questing a creamy and yummy guilt-free cake for any fitness freak around you, you must consider a fresh fruit cake.\nSuch a blissful cake will make your taste buds go wow. These cakes are topped with fresh and exotic fruits like Strawberries, Cherries, Kiwis, Berries and much more. Place an order with the best app for online cake delivery and melt sweetness into celebrations. Above all, you can get the fruits customised as per the recipient’s choice and preference.\nChocolate Plunged Almonds\nAssuming that you’re longing for chocolate, there are compelling reasons to dwell away from the enticement. Simply decide on a bar with something like 70% dark chocolate, which is wealthy in antioxidants and phytonutrients known as flavonoids that might assist with further developing your heart health and back weight reduction. You can enjoy almonds dipped in melted dark chocolate.\nBe more loving and caring this festive season as you convey your heartfelt wishes with these healthy desserts.", "domain": "food"}
{"url": "https://shop.here4dbest.com/product/artisan-salt-company-best-sel-french-1/", "date": "2021-10-24T16:38:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323586043.75/warc/CC-MAIN-20211024142824-20211024172824-00617.warc.gz", "language_score": 0.8905638456344604, "token_count": 355, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__236409659", "lang": "en", "text": "Delicate, moist and crunchy—Fleur de Sel is known as “the caviar of salts” by chefs around the world. The result of a cool evening wind gently blowing across the surface of salt ponds in Guérande, France, delicate crystals blossom quickly and are gathered early in the morning using traditional wooden tools. This tender harvesting process leaves the crystals intact and helps them retain their natural moisture. Used by cooks worldwide when seasoning their favorite foods, Fleur de Sel is one of the most treasured finishing salts for gourmet dishes, adding subtle salinity and crunch, and in spice & herb blends, as it helps to breakdown herbs and open up their flavor.\nGOURMET SEA SALT: Cherished for its natural moisture, unique texture and balanced flavor, SaltWorks Fleur de Sel is an exceptional addition to any dish from grilled fish and steamed vegetables to chocolate ice cream\nCAVIAR OF SALT: Using centuries-old harvesting techniques and wooden tools, Fleur de Sel is carefully harvested by hand from the surface of salt ponds in the Guérande region of France\nPOUR-SPOUT POUCH: Available in a smaller bulk option, our kitchen and pantry friendly pour-spout pouch makes measuring out salt and refilling shakers and jars easy\nARTISAN COLLECTION: Fleur de Sel French Flower of Salt is a part of SaltWorks Artisan line featuring all-natural traditional sea salts, artisanal finishing salts and delicious smoked salts\nCOMMITTED TO QUALITY: We’re passionate about producing all-natural sea salts that are organic compliant, OU Kosher certified, non-GMO, chemical free, allergen free and gluten free", "domain": "food"}
{"url": "https://bitefulkebabs.com/?pg=3", "date": "2024-04-20T04:32:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817474.31/warc/CC-MAIN-20240420025340-20240420055340-00183.warc.gz", "language_score": 0.9341452717781067, "token_count": 181, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__5508696", "lang": "en", "text": "Our Happy Clients\nBest HSPs in the South! The both taste and look amazing, this is now my regular go to from home. The HSPs, service and experience is always excellent. …\nTasted amazing, very generous with the amount you get for paying. The quality of the food is excellent, will come back here again.\nGreat kebabs and snack packs, very good portion sizes and the meats are great.\nDelicious and generous servings! I love the mixed meat snack pack. When I crave a snack pack, this is where I go.\nLamb kebab with garlic, hot chilli and cheese is so good. I would say comparable to yarralumla kebab shop.\n© Copyright 2024 Biteful Kebab. All rights reserved", "domain": "food"}
{"url": "https://www.nkateko-amin.co.za/pregnant-women/", "date": "2021-07-26T05:01:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046152000.25/warc/CC-MAIN-20210726031942-20210726061942-00505.warc.gz", "language_score": 0.9519804120063782, "token_count": 1761, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__85106347", "lang": "en", "text": "What a woman eats and drinks during pregnancy is her baby’s main source of nourishment. So, Nkateko Amin Consultant Dieticians recommend that a mother-to-be choose a variety of healthy foods and beverages to provide the important nutrients a baby needs for growth and development.\nA pregnant woman needs more calcium, folic acid, iron and protein than a woman who is not expecting.\nFoods to eat\nDuring pregnancy, the goal is to be eating nutritious foods most of the time. To maximize prenatal nutrition, We suggests emphasizing the following five food groups: fruits, vegetables, lean protein, whole grains and dairy products.\nWhen counseling pregnant women, We recommends they fill half their plates with fruits and vegetables, a quarter of it with whole grains and a quarter of it with a source of lean protein, and to also have a dairy product at every meal.\nFruits and vegetables: Pregnant women should focus on fruits and vegetables, particularly during the second and third trimesters. These colorful foods are low in calories and filled with fiber, vitamins and minerals.\nLean protein: Pregnant women should include good protein sources at every meal to support the baby’s growth. Protein-rich foods include meat, poultry, fish, eggs, beans, cheese, milk, nuts and seeds.\nWhole grains: These foods are an important source of energy in the diet, and they also provide fiber, iron and B-vitamins. At least half of a pregnant woman’s carbohydrate choices each day should come from whole grains, such as oatmeal, whole-wheat pasta or breads and brown rice.\nDairy: Aim for 3 to 4 servings of dairy foods a day. Dairy foods, such as milk, yogurt and cheese are good dietary sources of calcium, protein and vitamin D.\nIn addition to a healthy diet, pregnant women also need to take a daily prenatal vitamin to obtain some of the nutrients that are hard to get from foods alone, such as folic acid and iron, according to ACOG.\nFor women who take chewable prenatal vitamins, We advised checking the product labels, because chewables might not have sufficient iron levels in them.\nFoods to limit\nCaffeine: Consuming fewer than 200 mg of caffeine a day, which is the amount found in one 12-ounce cup of coffee, is generally considered safe during pregnancy. The moderate caffeine consumption during pregnancy does not appear to contribute to miscarriage or premature birth.\nFish: Fish is a good source of lean protein, and some fish, including salmon and sardines, also contain omega-3 fatty acids, a healthy fat that’s good for the heart. It is safe for pregnant women to eat 8 to 12 ounces of cooked fish and seafood a week. However, they should limit albacore or “white” tuna, which has high levels of mercury, to no more than 6 once a week. Mercury is a metal that can be harmful to a baby’s developing brain. Canned light tuna has less mercury than albacore “white” tuna and is safer to eat during pregnancy.\nFoods to avoid\nAlcohol: Avoid alcohol during pregnancy. Alcohol in the mother’s blood can pass directly to the baby through the umbilical cord. Heavy use of alcohol during pregnancy has been linked with fetal alcohol spectrum disorders, a group of conditions that can include physical problems, as well as learning and behavioral difficulties in babies and children.\nFish with high levels of mercury: Seafood such as swordfish, shark, king mackerel, marlin, orange roughy and tilefish are high in levels of methyl mercury, according to the Academy of Nutrition and Dietetics, and should be avoided during pregnancy. Methyl mercury is a toxic chemical that can pass through the placenta and can be harmful to an unborn baby’s developing brain, kidneys and nervous system.\nUnpasteurized food: Pregnant women are at high risk for getting sick from two different types of food poisoning: listeriosis, caused by the Listeria bacteria, and toxoplasmosis, an infection caused by a parasite.\nListeria infection may cause miscarriage, stillbirth, preterm labor, and illness or death in newborns. To avoid listeriosis, the Nkateko Amin Consultant Dietitians recommends avoiding the following foods during pregnancy:\n- Unpasteurized (raw) milk and foods made from it, such as feta, Brie, Camembert, blue-veined cheeses, queso blanco and queso fresco. Pasteurization involves heating a product to a high temperature to kill harmful bacteria.\n- Hot dogs, luncheon meats and cold cuts unless heated to steaming hot before eating to kill any bacteria.\n- Store-bought deli salads, such as ham salad, chicken salad, tuna salad and seafood salad.\n- Unpasteurized refrigerated meat spreads or pates.\nRaw meat: A mother can pass a Toxoplasma infection on to her baby, which can cause problems such as blindness and mental disability later in life, reports the CDC. To prevent toxoplasmosis, we recommends avoiding the following foods during pregnancy:\n- Rare, raw or undercooked meats and poultry.\n- Raw fish, such as sushi, sashimi, ceviches and carpaccio.\n- Raw and undercooked shellfish, such as clams, mussels, oysters and scallops.\nSome foods may increase a pregnant woman’s risk for other types of food poisoning, including illness caused by salmonella and E. coli bacteria. Foodsafety.gov lists these foods to avoid during pregnancy, and why they pose a threat:\n- Raw or undercooked eggs, such as soft-cooked, runny or poached eggs.\n- Foods containing undercooked eggs, such as raw cookie dough or cake batter, tiramisu, chocolate mousse, homemade ice cream, homemade eggnog, Hollandaise sauce.\n- Raw or undercooked sprouts, such as alfalfa, clover.\n- Unpasteurized juice or cider.\nPregnancy diet misconceptions\nWhen a mother-to-be is experiencing morning sickness, the biggest mistake she can make is thinking that if she doesn’t eat, she’ll feel better.\nThe exact causes of morning sickness are not known, but it may be caused by hormonal changes or lower blood sugar. This common complaint can bring vomiting in some women, especially during the first three months of pregnancy.\nAnd it’s definitely not happening only in the morning. It’s any time of day. To ease morning sickness, it’s better to eat small amounts of foods that don’t have an odor, since smells can also upset the stomach, she suggested.\nIt is common for women to develop a sudden urge or a strong dislike for a food during pregnancy. Some common cravings are for sweets, salty foods, red meat or fluids. Often, a craving is a body’s way of saying it needs a specific nutrient, such as more protein or additional liquids to quench a thirst, rather than a particular food, she said.\nEating for two\nWhen people say that a pregnant woman is “eating for two,” it doesn’t mean she needs to consume twice as much food or double her calories.\n“A woman is not eating for two during her first trimester,” Nkateko Amin Consultant Dietitians says. During the first three months, We tell women that their calorie needs are basically the same as they were before pregnancy. During the first trimester.\nWe typically advises pregnant women to add 200 calories to their usual dietary intake during the second trimester, and to add 300 calories during their third trimester when the baby is growing quickly.\nWeight gain during pregnancy\n“Weight gain during pregnancy often has an ebb and a flow over the nine months,”. It’s hard to measure where pregnancy weight is going, adding that a scale does not reveal whether the kilograms are going to a woman’s body fat, baby weight or fluid gains.\nWhen it comes to pregnancy weight gain, We advises mothers-to-be to look at the big picture: During regular prenatal checkups, focus on the fact that the baby is growing normally rather than worrying about the number on a scale.", "domain": "food"}
{"url": "http://events.michiganumc.org/event/grilled-chicken-dinner-casco-umc/", "date": "2018-06-18T19:16:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267860776.63/warc/CC-MAIN-20180618183714-20180618203714-00240.warc.gz", "language_score": 0.8077130913734436, "token_count": 168, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__234547166", "lang": "en", "text": "- This event has passed.\nGrilled Chicken Dinner – Casco UMC\nJune 14, 2017 @ 5:00 pm - 7:00 pm$7.00 - $12.00\nThe Casco UMC Grilled Chicken Dinner will be held\nWednesday, June 14, 2017\nCasco United Methodist Church\nlocated at 880 66th Street in South Haven (corner of 109th & 66th).\nThe dinner will be served buffet style\n5 p.m. to 7 p.m.\nThe cost per person is:\n$7 Youth (5-12 yrs)\nunder 5 – Free\nDine-In or Carry-Out\nPurchase tickets at the church office (269-227-3328 M-TH 9am – 1 pm)\nSee you there!", "domain": "food"}
{"url": "https://www.sixfiguresunder.com/eating-healthy-saving-money-green-smoothies/", "date": "2022-08-13T06:13:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571909.51/warc/CC-MAIN-20220813051311-20220813081311-00437.warc.gz", "language_score": 0.9621667265892029, "token_count": 1618, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__124435060", "lang": "en", "text": "I have always been a picky eater, especially when it comes to vegetables. Now that I am a grown-up, I can handle eating vegetables when they are cooked (and smothered in butter, cheese or brown sugar), but I have a hard time eating veggies raw. Unfortunately, my kids are following my bad example.\nYears ago, my dad bought us Jessica Seinfeld’s book, Deceptively Delicious, which gave me some great ideas for sneaking pureed vegetables into all sorts of food. Most of the recipes that I tried worked great for our family and I even adapted some of our traditional family recipes. Still, I wanted to get my kids (and myself) to eat more veggies.\nLast February, I attended a green smoothie class with the ladies at church. In the past, I had experimented with tossing spinach into our infrequent smoothies, but at the class I got lots of new ideas. I decided that green smoothies would be a great way to get more fresh fruits and vegetables into our diet.\nMy husband, who could easily live on raw vegetables, was excited that I enthusiastically started making green smoothies, but wondered if it would just be a phase that would wear off quickly. I am happy to report that February marks one year that our family has been faithfully and consistently drinking green smoothies. I make a smoothie nearly every night with dinner.\n- For starters, my kids (and I) actually voluntarily eat veggies. We no longer have to beg, bribe, or force our kids to eat veggies. When mixed with yummy berries and fruit, who wouldn’t like raw spinach, broccoli and carrots?\n- We eat a much greater variety of whole foods. Instead of choosing between green beans, corn, and peas as a vegetable side dish, we are eating things we’ve never tried before, like chard, beet greens, cabbage and kale.\n- In addition to fruits and veggies we add in other ingredients that improve our health like coconut oil, flax seed and homemade plain yogurt.\n- By changing our recipes, we are training our palates to like more veggies. When we started, we added more fruits, as well as some honey or agave nectar to be sure our veggie-haters would like the smoothies. We gradually added less fruit and more greens to the smoothies and the kids still love them. I am often impressed at how green of a smoothies thy will eat.\n- I have noticed a difference in our health. We rarely get sick and we have more energy. I also feel better as a mom, knowing my kids are growing up eating healthy foods. I have had dishydrotic eczema on my hands since my first child was born. I’ve been to three different dermatologists and they all just prescribe a steroid cream and say there is nothing else I can do. Since adding regular green smoothies to our diet, the eczema, is almost completely gone.\n- Green smoothies save us money by wasting less of our food. There are several ways we save money by wasting less.\n- Don’t let is spoil– If lettuce starts to wilt, it’s not appetizing for a salad, but would be perfect for a smoothie. If you have more than you can use right now, stick it in the freezer. Frozen greens are perfect for smoothies. We had some oranges that were starting to get dry and weren’t very good by themselves. We took a few minutes to peel them all and put them in the freezer so they’re all ready for smoothies. Brown bananas (which you can often find discounted) aren’t just good for banana bread. Peel them and flash freeze them to add to smoothies later.\n- Use it all– With smoothies, we waste less because we use greens and cores. After they’re washed, carrots and strawberries can go into the blender with their greens still intact. The core of fresh pineapple can be added to smoothies too. I just cut off the outside of the pineapple and slice the yellow fruit, core and all, to put in the blender. A little lemon or orange rind is good for you, too, but it has a strong flavor, so don’t use too much.\n- Liquids– We save the liquids from our home-canned fruits to put in smoothies. When I rehydrate dehydrated fruits or veggies, I put the excess water into our smoothies. Water that veggies are steamed in also contains nutrients and can be saved for smoothies.\n- Because we grow a garden each year, most of what we use in our smoothies are fruits and veggies we grow ourselves. Some smoothie ingredients from the garden include lettuce, spinach, chard, kale, beets, carrots, blackberries, raspberries, strawberries, zucchini, sweet potatoes, and pumpkin. All of these can be frozen in one way or another, so even in the winter we have garden foods for our smoothies.\n- Smoothie ingredients can be frozen, so when we find great deals on in-season produce that we don’t grow, we stock up. We have apricot, plum, and peach halves that we flash froze and put into gallon freezer bags to use in smoothies.\n- I really believe that by taking care of our health, we are saving money on healthcare costs in the future. Healthy eating and an active lifestyle are the best preventative medicine there is. Of course we are saving on our healthcare costs now, too, since we haven’t had to go to the doctor with any illnesses.\nMy mother-in-law, who attended the green smoothie class with me has a nice Vitamix blender that could do all the things we learned about in the class. We just had a regular blender that we got second-hand, but I was determined to make it work for green smoothies. With a some adjustments to the recipes and avoiding fruits and veggies that would be to hard on the blender’s motor, we were able to have healthy green smoothies for nearly a year before the motor started to burn up.\nImpressed with my faithfulness in green smoothie creations, my husband surprised me with a Blendtec Total Blender for Christmas. If you’ve seen the Will it Blend? videos on YouTube, you know that they are amazing blenders!\nI am so excited to now be able to add even more raw foods to our smoothies that our regular blender couldn’t handle, like carrots, apples, and celery. One of the first things we noticed was that the seeds in the blackberries and raspberries are smooth. Besides smoothies, we have used our Blendtec for other frozen treats, soups, purees, whole wheat pancakes and even blending up powdered milk that otherwise is lumpy. It even grinds wheat and makes peanut butter!\nI love that the Blendtec is so easy to use and clean. It has programmed cycles for smoothies, whole juice, soups and more. You just press the button for the cycle you want and the blender runs for a set amount of time on different speeds. Of course you can also adjust the speed and time yourself if you prefer. All the Blendtec blender jars have straight, flat sides with no curvy, hard-to-clean crevices. The blade long and simple to clean around. Our old blender was a beast to clean thoroughly.\nMy husband got a great deal on a factory recertified Blendtec blender and I couldn’t be happier with it. I can’t recommend it highly enough.\n(Note: This post contains affiliate links. For more information, see my disclosure policy.)", "domain": "food"}
{"url": "http://www.juliannequelle.com/julianne-quelle-interior-design-blog/2014/02/goat-farm", "date": "2017-11-23T11:01:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-47/segments/1510934806771.56/warc/CC-MAIN-20171123104442-20171123124442-00090.warc.gz", "language_score": 0.9489176869392395, "token_count": 666, "dump": "CC-MAIN-2017-47", "global_id": "webtext-fineweb__CC-MAIN-2017-47__0__3493141", "lang": "en", "text": "\"Overcome the notion that we must be regular….it robs you of the chance to be extraordinary.\"\nOne of my favorite outings this time of year is a journey to Pescadero to visit Harley Farms. Harley Farms is no ordinary place, it is a unique goat farm that produces award winning goat cheese and many other edible and non-edible products…even goat milk paint! To me the best time to visit is in the next few weeks, since it is in late February early March when the babies arrive and they are adorable and irresistible…by the way so is the cheese tasting.\nThere are many things to do at the goat farm while there visiting the babies; you can get a tour (advanced reservations required); visit their store to browse and purchase their goat milk products, wooly colorful throws, and impeccable collection of gardening supplies; taste delectable cheeses dressed with nasturtium and other edible flowers, as well as taste their specialty vinaigrettes and jellies.\nThe baby goats and the cheese tasting are such a draw for me but there is a secret love of mine at Harley Farms. It is the \"hidden\" dining room in the hayloft, just up a narrow and steep stairway that sit's above the cheese tasting room. The dining room is filled with quirky and rustic collected items you would expect to see on a farm. What is unexpected is the long, curving, vertically sliced slab of fir that makes the dining table which is surrounded by twenty fun and funky chairs. I always visit the upstairs dining room when I am there; I enjoy the rustic hipster space, the textures and colors, and I love the view of the vista's from the above. The hayloft is a fun place to attend one of the farm's events or reserve a private lunch or dinner for your own special event. The food will delight your palette with fresh greens from the farm, savory appetizers, and you will be surrounded by the scent of fresh flowers cut from their garden to fill the bouquets.\nHere are some pics from my last adventure at Harley Farms.\nYou can read more about the goat farm, schedule a tour, or private event on their website http://www.harleyfarms.com.\nHere are a few more of my favorites in Pescadero;\nDuarte's, known for their artichoke soup and James Beard recognition. Luna Sea, a quirky boutique with jewelry, rugs, artwork, and great greeting cards. Pescadero Country Store (Cindy’s Market), the best pizzas cooked right to order in the store's stone pizza oven. Arcangeli Grocery Co (Norm's Market), this is that bakery with the infamous Garlic Herb and Artichoke Bread, I always pick up a fresh loaf for the drive home and it is half gone by the time I reach my destination. They also have other specialty breads, baked goods (yummy olillieberrie pies) and a fine collection of local goodies!\nEnjoy your trip to this coastal town but be forewarned that a sunny day on the weekend can make the small town of Pescadero a very busy place!", "domain": "food"}
{"url": "https://www.ninosdelsol.org/cooking-chores-at-the-casa/", "date": "2023-09-28T10:34:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510387.77/warc/CC-MAIN-20230928095004-20230928125004-00593.warc.gz", "language_score": 0.9500652551651001, "token_count": 311, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__299067945", "lang": "en", "text": "We believe sharing chores is a vital part of the family bond. Our young people all work together to keep our house and garden running smoothly.\nVisitors to the Casa often common on how helpful and hardworking the Niños can be. All our young people work together to make meals , clean the kitchen, and keep the house and garden in order.\nIt’s very important to us that all of the Niños know how to cook, garden, and make compost.\nMama Kia raised them to appreciate all the gifts of the earth (Pachamama). Our Associate Director, Avishai, has built on that tradition by sharing his passion for organic gardening and nutritious cooking.\nGarden-fresh organic produce is one of the defining characteristics of Niños del Sol. Many children’s homes in Peru have such low budgets that they are forced to fill the children up with starches that have no nutrients. We think our teen are actually taller than average, thanks to their great diets.\nThanks to our generous donors, we have enough land to grow a lot of our own food. We also have a pickup truck that allows us to gather fresh produce from a nearby organic farm — they’re very kind to donate their leftover vegetables for us.\nWe’re so grateful for the incredible generosity of our donors and both of our Directors’ commitment to organic gardening and nutritious meals.\nIf you’re ever visiting the Sacred Valley, come share a meal with us!", "domain": "food"}
{"url": "https://inshotproapkdownload.com/cafeland-mod-apk/", "date": "2024-02-24T06:02:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474523.8/warc/CC-MAIN-20240224044749-20240224074749-00201.warc.gz", "language_score": 0.8994830250740051, "token_count": 381, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__172258276", "lang": "en", "text": "Cafeland Mod APK\nCafeland Mod APK (Unlimited Money) Download with unlocked all features and Unlimited everything for Android. You can easily Cafeland APK Download from our website with just one click and you do not need any kind of login or registration. It is an interesting application for all Android users.\nDesign your cafe world and join cooking with Chef Eva’s restaurant game! Write your own restaurant story in Cafeland today, Chef! Master your cooking and design your 5 star cafe to be the top chef in the world! Run your own restaurant and get carried away in a cooking fever! Home cooked meals and fresh coffee are waiting for the customers. Just say “I’ll decorate my cafe and I’ll also add a lovely garden!” and your cafe will thrive! FROM A SNACK BAR TO A WORLD FAMOUS CAFE!\nDecorate and design the place of your dreams in this cafe game! Merge delicious desserts and drinks, cook tasty food to keep your customers happy – From the creators who brought you Cafeland, it’s a fun-tastic new cooking game!\nIn Cafeland, you have dozens of different dishes; desserts, appetizers, fast food and many more which make this the perfect kitchen game! Not to mention that there are hundreds of shiny new items to decorate your place. Are you ready to be the owner of your cafe business? Then start your restaurant game in Cafeland because this place is for you, chef!\nFacing issues while playing Cafeland or have suggestions/feedback? We would love to hear from you!\nUse the Contact button in settings while you are in the game or e-mail us at: firstname.lastname@example.org\n©2016 Gamegos – All Rights Reserved\nAll Features Unlocked\nFree to download", "domain": "food"}
{"url": "http://ggthaicuisine.com/about-us/", "date": "2013-12-11T20:46:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1386164046334/warc/CC-MAIN-20131204133406-00088-ip-10-33-133-15.ec2.internal.warc.gz", "language_score": 0.9614008665084839, "token_count": 179, "dump": "CC-MAIN-2013-48", "global_id": "webtext-fineweb__CC-MAIN-2013-48__0__38747126", "lang": "en", "text": "Welcome to G & G Thai Cuisine\nAs a family-owned and operated restaurant since 2004, G & G Thai Cuisine has served fresh, flavorful, and healthy Thai food with affordable prices, professional service and friendly staffs in the Orlando area.\nG & G offers over 50 dishes, many with a choice of meat or a vegetarian option and various levels of spice to meet the various tastes while maintaining authenticity. We use only the freshest ingredients and high quality vegetable oil (we never use any hydrogenated oil or add MSG).\nService is always efficient with the smiles and hospitality Thailand is known for and the experience is surprisingly inexpensive. The atmosphere is as delightful as the menu as you dine among classical Thai and contemporary artwork.\nI have been going to G&G Thai Cuisine for four years, and the food has been consistently delicious every time! – Anardo Cuello", "domain": "food"}
{"url": "https://topratedhomestuff.co.uk/best-food-steamers-reviews/", "date": "2020-04-04T11:15:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370521876.48/warc/CC-MAIN-20200404103932-20200404133932-00278.warc.gz", "language_score": 0.9460259675979614, "token_count": 1251, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__92547036", "lang": "en", "text": "Top 3 Food Steamers\nIf you’re interested in making small, healthy changes to your diet then you may want to invest in a food steamer. Steaming food is one of the healthiest ways of cooking because there is no oil, no fat and because the food will retain a lot more nutrients then other cooking methods can offer. Boiling your food is often considered to be a healthier alternative to frying but it can still take a lot of the nutrients and taste out of your food, but when you steam the food never actually comes into contact with the boiled water so you avoid these issues.\nThere are a lot of food steamers on the market and it’s understandable if you’re feeling a bit confused. Luckily we are here to make things easier with our review of the top three food steamers on the market right now.\nMorphy Richards Intellisteam Review – Our Number 1\n- The Morphy Richards Intellisteam (VIEW PRICE HERE!)\nis ridiculously easy to use. It has a simple digital display which will let you pre-program the cooking time for different food types so everything is cooked to perfection. These pre-programmed times can even be altered depending on your personal preferences and it will remember your last settings for a truly personalised meal.\n- This Morphy Richards steamer will actually calculate when to start heating each food compartment to make sure that your entire meal is ready at the same time.\n- The Morphy Richards Intellisteam also has a keep warm function which will keep your food hot for 40 minutes after it is fully cooked so you don’t have to rush.\n- This food steamer does a lot more than cook vegetables. It comes with a rice tray, sauce tray, food plinth and an optional dividing wall so you can cook an entire meal in this steamer. It also has 3 separate compartments for the different foods to stop cross contamination and is capable of cooking meat, vegetables, rice and sauces with no need to use oil or fat.\n- The Morphy Richards Intellisteam has an 8.2L capacity and can cook enough for 4 people. If you hate cooking or just don’t have the time than this could be the answer to your prayers because it will cook healthy, tasty meals for the entire family with minimal effort on your part!\n- This Morphy Richards model is dishwasher safe and is therefore very easy to clean. As it contains multiple compartments and can cook entire meals it will also save you a lot of washing up.\n- The Intellisteam has been designed to help you save as much space as possible. It is compact and all additional accessories can be stored within the bowl so it can be easily put away when not in use.\nFeatures: Easy To Use – Pre-Program Cooking Times – Ensures All Food Is Cooked At The Same Time – Keep Warm Function – Cooks Entire Meals – 8.2L Capacity – Dishwasher Safe – Compact.\nTefal Simply Invents Food Steamer Review – Number 2\n- This food steamer has a 3 tier design which lets you cook multiple foods at the same time.\n- The Tefal food steamer has a manual timer which you can set depending on your preferences. It also has a keep warm feature so your food will be ready to eat whenever you want it.\n- This steamer includes three bowls with removable grids so you can cook a variety of different dishes in the same steamer.\n- The Tefal VC101616 has a capacity of 9.L which is ideal for small to medium groups.\n- This Tefal model is very easy to store thanks to its compact design.\nFeatures: 3 Tier Design – Manual Timer – Keep Warm Feature – Three Bowls With Removable Grids – 9.L Capacity – Compact Design.\nVonShef 8L Digital Stainless Steel Review – Number 3\n- The VonShef steamer has an 8.L capacity which is more than enough for small – medium groups.\n- The three stackable steam baskets makes it easy to cook entire meals in one go without any additional effort or washing up.\n- Despite its affordable price the VonShef 8L can still be used to cook meat, rice, vegetables and more all at the same time. It also comes with a rice bowl which will help you cook perfect rice every time with no need to invest in a rice cooker.\n- This steamer is very easy to use. It has 7 digital steam programs which you can choose from and you also have the option to pre-set the cooking times to suit your personal taste.\n- The VonShef will let you know via an alarm when your food is cooked so there is no danger of overcooking.\n- This VonShef steamer is very easy to clean. All parts excluding the base unit are dishwasher safe so all you have to do is pop it in the dishwasher and it will be ready for next time.\n- The VonShef food steamer has an impressive 2 year warranty. Even though this is a fairly affordable product it is still a good idea to invest in a warranty to ensure you really do get the most out of your money.\nFeatures: 8L Capacity – 3 Stackable Steam Baskets – Cooks Entire Meals At Once – 7 Digital Steam Programs – Easy to Clean – 2 Year Warranty.\nThese are all excellent food steamers which guarantee healthy, tasty and easy food with minimal effort and mess. There can only be one winner however and one of these steamers does stand out so I’m happy to announce that first place goes to the Morphy Richards Intellisteam. This is a really impressive steamer which can cook entire meals in one go with basically no effort on your part, it is incredibly easy to use, it will cook each food compartment individually to ensure your entire meal is ready at the same time, it is compact, dishwasher safe and guaranteed to help you cook healthy meals with no need to fry or boil.", "domain": "food"}
{"url": "https://www.ameliajohnson.com/about", "date": "2022-12-09T23:12:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711552.8/warc/CC-MAIN-20221209213503-20221210003503-00358.warc.gz", "language_score": 0.9357882738113403, "token_count": 232, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__61393019", "lang": "en", "text": "Amelia is an internationally published Food, Drink and Hospitality Photographer with an impressive portfolio of clients across the food and hospitality sectors.\nWorking in both London and Dorset, her extensive experience with global brands and international agencies includes Pizza Express, Costa Coffee, Papa John's, Kraft Heinz, Nutella, Baskin Robbins, Din Tai Fung, FlyDubai, Logitech, Ebay, Ritz Carlton, Armani Hotels, IHG, and Leo Burnett.\nAmelia has spent 10 years shooting in Dubai and the USA and is excited to be back in England. Amelia’s creativity and attention to detail is consistently sought by restaurants and brands internationally.\nHer editorial credits include commissions from the Financial Times London for portraits of Dubai’s business leaders and her work has also been published in the London Sunday Times, Four Magazine and Condé Nast Traveller amongst many others.\nAmelia’s personal interest in food and cooking continues to compliment and inform her photography. She cooks up a storm for family and friends at the weekend, grows edible flowers and veggies in her garden and loves to bake.", "domain": "food"}
{"url": "https://www.fireupcookware.com/recipes/steak", "date": "2023-12-02T17:28:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100448.65/warc/CC-MAIN-20231202172159-20231202202159-00193.warc.gz", "language_score": 0.8690937757492065, "token_count": 425, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__247826557", "lang": "en", "text": "Cook Time: 20 mins\n2 boneless ribeye steaks, about 1 inch thick\n2 tablespoons olive oil\n4 cloves garlic, minced\n2 sprigs fresh rosemary\n4 sprigs fresh thyme\nSalt and black pepper, to taste\n2 tablespoons unsalted butter\n1. Preheat the Cast Iron Skillet:\n- Place your cast iron skillet on the stove over medium-high heat. Let it heat up for about 5 minutes until it's very hot.\n2. Season the Steaks:\n- Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.\n3. Sear the Steaks:\n- Add olive oil to the hot skillet. Carefully place the steaks in the skillet. Sear for 3-4 minutes on one side without moving them. This creates a nice crust.\n- Flip the steaks and add minced garlic, rosemary, and thyme to the skillet. Spoon some of the hot oil and herbs over the steaks while they cook for an additional 3-4 minutes for medium-rare. Adjust the time based on your desired doneness.\n4. Add Butter for Basting:\n- Add butter to the skillet and let it melt. Tilt the skillet slightly so the butter pools to one side. Use a spoon to baste the steaks with the melted butter, garlic, and herbs for about 1-2 minutes. This adds rich flavor to the steaks.\n5. Rest the Steaks:\n- Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for about 5 minutes. Resting allows the juices to redistribute, ensuring a juicy steak.\n6. Slice and Serve:\n- Slice the steaks against the grain into thick slices. Arrange them on plates, drizzling any remaining pan juices, garlic, and herbs over the top.\n- Serve your garlic and herb cast iron skillet steak with your favorite side dishes and enjoy a restaurant-quality meal right at home!", "domain": "food"}
{"url": "https://thegreatfullgirl.wordpress.com/2017/07/18/four-brothers-atx/", "date": "2019-06-17T11:17:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-26/segments/1560627998473.44/warc/CC-MAIN-20190617103006-20190617125006-00126.warc.gz", "language_score": 0.958281934261322, "token_count": 348, "dump": "CC-MAIN-2019-26", "global_id": "webtext-fineweb__CC-MAIN-2019-26__0__158980356", "lang": "en", "text": "Hands down one of the best places to eat in Austin! This food is so flavorful I was in heaven every single bite. Here are a few things to know before you go:\nLocation: They have a location on the corner of South 1st Street and W. Live Oak as well as a location on Rainey Street. I have been to both but prefer the location on South 1st street which is a bit calmer than the Rainey Street location.\nParking: If you are going to the South 1st location they are located in a small trailer parking lot. Not a ton of parking in the lot but there is easy street parking nearby.\nPrice: $5.99-8.99 per item\nSeating: Picnic tables with umbrellas outside\nWhat we ordered:\n-Four Brother’s & La Bomba Arepa\nThe Four Brothers Arepa and the La Bomba Arepa are essentially the same but the La Bomba Arepa gives you three types of meat-pork, chicken, and beef. While the Four Brothers Arepa comes with chicken only. This sandwich is so good! You will not leave disappointed. Along with the meat, the sandwiches also include cheese, sweet plantains tomato, black beans, and a delicious dressing of tartar sauce and avocado sauce.\n-Mandocas & Cheese Empanada\nMy boyfriend really loved the cheese empanada but my favorite snack was the mandocas, a deep fried cornmeal ring, which had the perfect amount of sweetness to it.\nIf you are visiting Austin for the first time or a local you have got to check this place out! You and your belly will leave very happy!", "domain": "food"}
{"url": "https://wisdomfuel.com/best-nutrition-books/", "date": "2021-04-10T14:48:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038057142.4/warc/CC-MAIN-20210410134715-20210410164715-00622.warc.gz", "language_score": 0.9301440119743347, "token_count": 1800, "dump": "CC-MAIN-2021-17", "global_id": "webtext-fineweb__CC-MAIN-2021-17__0__12201775", "lang": "en", "text": "One of the most important factors in living a healthy lifestyle is having good nutrition. Combined with physical activity and fitness, a nutritious diet can improve your mood, reduce risk of chronic illness, and promote your overall health. That’s why learning about nutrition from those who have a solid understanding can be highly beneficial. So, we’ve found the best nutrition books for you to learn all about being nutritious and healthy.\nBest Nutrition Books\nBelow are the top 10 books on nutrition to help you learn about what your body needs.\n1. In Defense of Food: An Eater’s Manifesto by Michael Pollan\nFrom best-selling author Michael Pollan, In Defense of Food explains how the Western diet has turned food from a product of nature to a product of food science. According to Pollan, there exists a widespread American paradox: the more we worry about nutrition, the less healthy we become.\nWhat we eat comes down to seven simple words: eat food, not too much, mostly plants. Once you make thoughtful food choices, you’ll feel more enriched throughout various areas of life. Not only will a sense of pleasure be brought back into your eating, but you’ll now possess an enlarged sense of what it truly means to be healthy.Click Here For The Best Price\n2. Deep Nutrition by Catherine Shanahan, M.D.\nIn Deep Nutrition, Catherine Shanahan explains why your genes need traditional food. Named one of the best health & wellness books of 2017 by Sports Illustrated, this book examines the habits that have kept our ancestors disease-free, and how we can live longer, healthier lives by implementing them on our own.\nPhysician and biochemist Catherine Shanahan examines diets around the world, such as the Mediterranean diet and Blue Zone. She also dives into the four common nutritional habits that lead to shorter lives and declined health. By reading Deep Nutrition, you’ll be able to eliminate cravings, sharped cognition, build stronger bones, and live a more fulfilling life, both inside and out.Click Here For The Best Price\n3. The Obesity Code by Jason Fung\nIn this #1 best-seller, Jason Fung unlocks the secrets of weight loss. As one of the world’s experts on intermittent fasting, Jason Fung leaves no stone unturned when he explains how the world became fat, and how we can reverse it. According to him, everything you believe about weight loss is wrong.\nSince weight gain and obesity are driven by hormones, understanding the impacts of insulin and insulin resistance is key to achieving lasting weight loss. In this, Fung draws out a shocking theory on obesity and explains how you can break a cycle of insulin resistance to stay at a healthy weight.Click Here For The Best Price\n4. How Not to Die by Michael Greger\nIn this instant New York Times best-seller, M.D. Michael Greger explains which foods are scientifically proven to prevent and reverse disease. For those who are susceptible to illnesses that can be prevented, this is the book for you. As it turns out, learning about nutrition is a great first step to prevention.\nCreated by nationally-renowned nutrition expert Michael Greger, this book examines the 15 most common causes of premature death in America, and explains how nutrition can often make a larger impact than medicine. While great doctors can cure illness, great nutrition can prevent it.Click Here For The Best Price\n5. Whole: Rethinking the Science of Nutrition by Howard Jacobson and T. Colin Campbell\nWhat happens when you eat nutritious foods compared to when you splurge on junk food? The answer is much more complex than many realize. Every nutritious food, such as an apple, contains thousands of antioxidants whose names are unfamiliar to us. Yet, each of these powerful chemicals plays a role in our overall health.\nIn our modern world, nutritional science is at the cusp of a revolution. While many companies claim that their food is “good for us” they provide little insight on how. If you’re looking to understand the vast chemical reactions that make up good and bad nutrition, this is the book for you. Understanding the science of nutrition, and what you eat, is the most important step to living a healthy lifestyle.Click Here For The Best Price\n6. The Plant Paradox by Dr. Steven R. Gundry MD\nIn The Plant Paradox, Dr. Gundry explains the hidden diseases in so-called healthy foods that lead to disease and weight gain. While many strive to be healthy by going gluten-free or avoiding calories, they often miss the root of the problem. In this, Gundry explains the science of lectin, and how this commonly-found plant-based protein causes a variety of internal health problems.\nFoods that we commonly regard as healthy, such as seeds and grains, contain this protein. In this, Gundry explains the simple hacks that we can implement to avoid ingesting lectins, such as peeling your veggies and shopping for fruits that are in season. Although these habits are seemingly small, the impact they pose on your health is nothing but positive.Click Here For The Best Price\n7. Eat, Drink, and Be Healthy by M.D. Walter C. Willett\nIn this best-selling guide to healthy eating, you’ll find debunked dietary myths, the radical benefits of a low-carbohydrate diet, and research-backed health advice. Praised by The Wall Street Journal, this book’s research is rooted in studies that have tracked the health of dieters for over two decades. In this, Willett critiques the common diets proposed by the USDA.\nExposing the problems that lie within popular diets, such as the Zone and Atkins, this book offers eye-opening research on the impact of carbohydrates, various food groups and commonly-used supplements.Click Here For The Best Price\n8. Eat to Live by Joel Fuhrman MD\nIn this six-week nutrition plan, you’ll find revolutionary scientific research explaining toxic food culture, the role of food addiction, and how to combat weight issues. If you’re looking to gain an in-depth understanding of what causes weight gain, this is the book for you. According to Fuhrman, eating the wrong foods can cause toxic hunger, leading you to crave even more calories than before.\nOn the other hand, a diet of high micronutrient quality leads to true hunger, decreasing overeating in the end. Not only does Fuhrman provide great research and insight on weight gain, but includes recipes and menus to make it easy for you to implement nutritional changes into your life.Click Here For The Best Price\n9. Why We Get Fat by Gary Taubes\nIn Why We Get Fat, well-renowned nutrition writer Gary Taubes explains what causes weight gain and what we can do about it. In this, he visits the most urgent questions about weight gain and what actually happens internally to cause an increase of fat. Further, he reveals the harmful nutritional myths of our society.\nAccording to Taubes, nutritional myths are widespread and lots of good science remains ignored. In this, he answers some of the most burning questions, including: Why are some people thin and others fat? What foods should we eat, and what foods should we avoid? By reading this book, you’ll understand the nutrition mistakes that cause weight gain, and how you can adopt a healthy diet to maintain your optimal weight.Click Here For The Best Price\n10. Prescription for Nutritional Healing by Phyllis A. Balch CNC\nIn this #1 best-selling book, you’ll have access to an A-Z reference of drug-free remedies that include using vitamins, herbs, and food. The best healing and preventative therapies are natural remedies. In this, Balch explains how these remedies are helpful and reveals the new research that backs them up.\nIn this, you’ll learn about the potential impact of Omega-3 on Alzheimer’s, leading research on hormones, and more. As the natural health movement has gone mainstream, the quest for optimal nutrition is no longer uncommon. But with more than 800 pages of alternative ways to wellness, Prescription for Nutritional Healing is guaranteed to provide new insight.Click Here For The Best Price\nFinal Thoughts: Best Nutrition Books\nUltimately, no matter how healthy you appear on the outside, adopting a nutritious diet is key to living a long and healthy life. Reading up on revolutionary, modern research about nutrition will keep you in the loop about how you can stay happy and healthy. If you want to continue your nutrition education you could always take a nutrition course in addition to your reading, as well. Learn how to be your healthiest!", "domain": "food"}
{"url": "https://www.move-ment.com/recipes-3-2/grilled-salmon-with-veggies", "date": "2023-12-11T17:59:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679516047.98/warc/CC-MAIN-20231211174901-20231211204901-00260.warc.gz", "language_score": 0.8448705673217773, "token_count": 279, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__167367176", "lang": "en", "text": "About the Recipe\nSuper tasty grilled salmon that can be made indoors or outdoors, paired with marinated greens. An insanely delicious satisfying meal.\n1 medium zucchini, halved lengthwise\n2 red, orange and/or yellow bell peppers, trimmed, halved and seeded\n1 medium red onion, cut into 1-inch wedges\n1 tablespoon extra-virgin olive oil\n½ teaspoon salt, divided\n½ teaspoon ground pepper\n1 ¼ pounds salmon fillet, cut into 4 portions\n¼ cup thinly sliced fresh basil\n1 lemon, cut into 4 wedges\nPreheat grill to medium-high.\nBrush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.\nPlace the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.\nWhen cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.", "domain": "food"}
{"url": "http://www.scholleipn.com/the-incredible-flexible-package/", "date": "2019-11-20T10:35:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496670535.9/warc/CC-MAIN-20191120083921-20191120111921-00122.warc.gz", "language_score": 0.9256914258003235, "token_count": 553, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__101236746", "lang": "en", "text": "Dairy Foods Magazine reached out to Chip Halverson, Senior Customer Business Manager at Scholle IPN, to provide insight into packaging technologies for dairy processors and their operations. Read the Q&A session to find out more on how flexible dairy packaging is positively affecting the industry.\nDairy Foods: What are dairy processors demanding from flexible packaging?\nHalverson: Our dairy processor customers are looking for packaging that meets their sustainability goals to reduce landfill use and minimize the energy they spend in delivering their finished goods to the marketplace. They are also looking for solutions that provide benefits and efficiencies to aseptic processing and dispensing.\nDairy Foods: What types of packaging have you developed or are you developing in response to these demands?\nHalverson: With our low-acid aseptic packaging and filling equipment, we are able to help deliver a healthier, preservative-free option with a longer shelf life. Bag-in-box solutions also reduce energy in their creation compared to rigid packaging formats. That, along with product waste and landfill minimization, seems to be filling our customers’ demands. Scholle IPN has also developed a more-convenient way to connect aseptic bag-in-box packaged products to dispensing equipment with the QuickSeal Sentry SafeLock™. This tamper-evident fitment provides a quick connection option that enhances food safety and reduces time in dispenser cleaning operations.\nDairy Foods: Everyone in the industry is looking at sustainability. Explain how your packaging can help a processor reduce its carbon footprint.\nHalverson: Bag-in-box packaging has some inherent sustainable traits; it uses less raw material and energy during manufacturing when compared to rigid packaging that holds equal volumes of product. Logistically speaking, benefits include more efficient transportation and pallet utilization leading to space efficiencies at warehouses and at the final destination because our packaging cubes out so well. You’re not shipping air at any point. At the post-consumer stage, Scholle IPN bag-in-box results in less landfill waste when compared to rigid containers holding equal volumes of product.\nDairy Foods: What’s next for flexible packaging in the dairy industry?\nHalverson: Portion control and dispensing technology is the next big thing in the dairy industry. Moving towards a portion-controlled dispensing solution instead of individual packages will reduce product and energy waste while cutting costs. The packaging company that can innovate and produce aseptic fitments and connectors that integrate easily into dispensing systems will most certainly have an in-demand set of solutions for the dairy industry.\nRead the full article: Dairy Foods.\nCopyright © 2019 Scholle IPN Legal Notice", "domain": "food"}
{"url": "https://www.boxofideas.com/blog/page/2/", "date": "2023-02-03T04:11:55Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764500042.8/warc/CC-MAIN-20230203024018-20230203054018-00459.warc.gz", "language_score": 0.8866674900054932, "token_count": 113, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__272344249", "lang": "en", "text": "Help your bilingual kid’s brain to learn how to read. Use this Multilingual Alphabet with awesome kid-attractive illustrations of things that start with the same letter in many languages (English, Español, Français, Italiano, Portuguese).\nIntroduce your kids to international cuisine with this Montessori-inspired cooking activity. Use the Free Menu Guide and Paper Chef’s Hat Template to play this game where they become International Chefs and have to use their creativity (and dough!) to cook different foods from around the world.", "domain": "food"}
{"url": "https://dutchcreationscompany.com/en/productlines/", "date": "2023-03-30T04:43:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296949097.61/warc/CC-MAIN-20230330035241-20230330065241-00404.warc.gz", "language_score": 0.9272096157073975, "token_count": 145, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__92994684", "lang": "en", "text": "All our products are carefully composed and handcrafted.\nIt makes us proud every time we see the beautiful bottles of our Festival product line in the stores. The unique combinations of freshly dried fruit and the best spices in stylish glass bottles make this product a treat for the eye.\nThe beautiful, glass bottles with freshly dried fruit form the basis of a tasteful Sangria. After adding a white wine of your choice you have within an hour the most fantastic sangria you have ever tasted.\nA delicious, homemade chocolate sauce made from 100% real Belgian chocolate, without the mess and always just right. The decorative glass bottle makes the chocolate droplets stand out well and is nice enough to put on the table after preparation.", "domain": "food"}
{"url": "http://wine-tours.hu/wine-tour-etyek-a-la-carte/", "date": "2022-12-04T12:22:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710972.37/warc/CC-MAIN-20221204104311-20221204134311-00412.warc.gz", "language_score": 0.9377260804176331, "token_count": 237, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__92133773", "lang": "en", "text": "If you don’t want to travel too far from Budapest, we offer an exclusive private wine tour to the village of Etyek, known for its elegantly fragrant white wines, just a 40-minute drive away from Budapest. Explore the nearest wine region to the Hungarian capital with its soft hilly, peaceful landscape and learn about its wine culture, traditional and new-wave wineries, exquisite food with regional ingredients and today’s wine and sparkling wine production.\nWe offer a very exclusive private tour in English, French, German or Chinese (further languages upon request) including the transfer from Budapest, a private sommelier and a private tour guide, exquisite meals and wine tastings.\nPick-up at your hotel, departure to Etyek\nArrival at the first wine estate, organic wine & cheese tasting\nVisit of the second wine estate, wine & sparkling wine tasting\nVisit of the third wine estate, wine tasting and exquisite 3-course dinner\nDeparture back to Budapest\nArrival at your hotel", "domain": "food"}
{"url": "http://www.hotelpeli.com/yoga/", "date": "2024-02-27T14:04:16Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474676.26/warc/CC-MAIN-20240227121318-20240227151318-00265.warc.gz", "language_score": 0.957241952419281, "token_count": 312, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__7873272", "lang": "en", "text": "The breakfast that we provide to our yoga practitioners takes place at the swimming pool area under the shadow of an elegant and summer style decorated pergola. Breakfast is meant to give the Greek family get-together concept of the meal and is served in a style of a table where you can freely chat choosing from the generous variety of the foods just in front of you. The guests can enjoy the homemade products from our garden as well as from the local producers – the friends of the family. Then this way you can taste goat and sheep yoghurt and milk, freshly squeezed orange juice, home eggs cooked according to your preferences, local spread cheese called “mizithra”, fresh and dry fruits, olive oil, thyme honey, muesli, home grown tomatoes and olives, variety of brown and white bread, marmalades, variety of local mountains herbs, tea and coffee. You will also have an opportunity to pick some figs yourself from the trees located near the breakfast table. The nice friendly atmosphere at the table is completed further by homemade cake, biscuits and fruit compote. Would you like to see anything special on the table for your group, just let us know.\nShould you have any questions, need any information, we will try to answer all of them providing you with the clear and extensive details on the subject.\nThis service is designed exclusively for the yoga practitioners and includes the high standard individual care like recommendations of the special diets or easy access to health practitioners so our guests get the best from their holidays.", "domain": "food"}
{"url": "https://www.hdl.com.au/articles/data-loggers-for-process-cooking/", "date": "2023-12-03T11:44:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100499.43/warc/CC-MAIN-20231203094028-20231203124028-00475.warc.gz", "language_score": 0.8786991834640503, "token_count": 617, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__39039914", "lang": "en", "text": "Process cooking requires meticulous temperature control to ensure consistent and high-quality results. To meet the demands of precision cooking, professionals rely on advanced tools like Tinytag data loggers. These compact and reliable devices play a crucial role in monitoring and recording temperature profiles during the cooking process, enabling chefs and food manufacturers to maintain optimal conditions, enhance food safety, and deliver exceptional culinary outcomes.\nThe Role of Tinytag Data Loggers in Process Cooking:\nTinytag data loggers offer several key features and benefits that make them invaluable for process cooking:\n- Accurate Temperature Monitoring: Tinytag data loggers employ highly accurate sensors to capture temperature data throughout the cooking process. They provide precise measurements, enabling chefs and manufacturers to monitor temperature profiles with exceptional precision and maintain optimal conditions for cooking various food items.\n- Real-time Monitoring and Alerts: These data loggers offer real-time monitoring capabilities, allowing for continuous tracking of temperature changes during the cooking process. Configurable alarm notifications provide immediate alerts if temperatures deviate from the desired range, empowering users to take timely corrective actions and ensure consistent cooking results.\n- Data Logging and Analysis: Tinytag data loggers feature robust data storage capabilities, allowing for the collection and retention of temperature data over extended periods. This stored data can be easily accessed and analyzed, enabling chefs and manufacturers to evaluate cooking processes, identify trends, and make informed adjustments for optimal performance and quality.\n- Compliance and Documentation: In many culinary settings, adherence to food safety regulations and documentation requirements is essential. Tinytag data loggers simplify compliance by automatically recording and storing temperature data, facilitating the creation of comprehensive reports and audit trails. These records demonstrate compliance with regulatory guidelines and provide valuable documentation for inspections and quality control.\n- Versatility and Ease of Use: Tinytag data loggers are designed to be versatile, allowing for their use in various cooking applications such as sous vide, baking, slow cooking, and industrial food processing. The devices are compact and user-friendly, with intuitive interfaces that enable easy setup and operation, making them accessible for both professional chefs and manufacturers.\n- Enhanced Quality Control: Maintaining precise temperature control throughout the cooking process is crucial for achieving consistent and high-quality results. Tinytag data loggers empower chefs and manufacturers to monitor and fine-tune cooking parameters, ensuring that food items are cooked to perfection, retaining taste, texture, and nutritional value.\nTinytag data loggers have become indispensable tools in the realm of process cooking, enabling chefs and food manufacturers to achieve precise temperature control and deliver exceptional culinary outcomes. With their accurate monitoring capabilities, real-time alerts, data logging and analysis features, and ease of use, these devices enhance food safety, compliance with regulations, and quality control. By utilizing Tinytag data loggers, professionals in the culinary industry can optimize cooking processes, maintain consistency, and delight customers with consistently high-quality food products. As process cooking continues to evolve, Tinytag data loggers will remain instrumental in ensuring precision, efficiency, and excellence in culinary endeavors.", "domain": "food"}
{"url": "http://rubypaquin.booklikes.com/", "date": "2022-12-10T09:10:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710421.14/warc/CC-MAIN-20221210074242-20221210104242-00178.warc.gz", "language_score": 0.9453198313713074, "token_count": 648, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__31035437", "lang": "en", "text": "You will want to find very good Italian restaurants when feast time arrives. It is better to already have your options at hand before its time to eat. Then, you will spend less time and effort looking for a good place to eat on an empty stomach. https://healthnewstribune.com/ has a very fine selection of good Italian restaurants for different tastes and moods. From original pizza to pasta, this article is the perfect guideline to help you land the finest Italian eating-joints. After that, it’s all left to you. You can go ahead and pick according to your preference.\nThis stylish restaurant serves the best Italian food with some accents of Mediterranean cuisine on the menu. The international wine collection and alluring taste of the food will keep you happy throughout your stay and long after you have left.\nLocals and chefs have all hailed this place as one of the finest Italian diners Sydney.\nFrom 7 am till 11pm, this restaurant is serving a full Italian menu, breakfast, lunch and dinner all included. The staff is so friendly and the atmosphere is fully Italian.\nAlmost every place, including roadside shops, claim they have the best pizza in the world. At this restaurant, that claim will not be a lie! You only need a bite to realize you just hit gold. This pizza place has literally won awards for world’s best pizza, no kidding! The wood fired pizzas here are made with commitment and love; you will get the most authentic pizza ever.\nIf you like a serene environment with your food, go straight to Da Mario. This is one of Italian eateries Sydney that serves the best Italian food with handling plants in an industrious setting. The wood fired pizza is to die for and the pasta is remarkably amazing.\nLucio’s Pizza now has a bigger place where the chefs can showcase their skills for customers to see. The Darlinghurst site has an impeccable selection of pasta and pizza made from handpicked ingredients for a fresh taste.\nBuffalo Dining Club\nFrom the humble beginnings of a cheese bar, this world renowned restaurant has grown bigger and better over the years. The signature simple pasta with cheese has resounded on social media pages to make it one of the finest Italian fine-dine restuarants. They don’t take bookings, so go there early enough to grab your share.\nSociety Pizerria di Catania\nInnovation meets authentic taste at Society Pizerria di Catania. Using the best season’s ingredients and baking in a wood fired oven, this fine Sydney Italian restaurant stands out amongst others in variety and taste.\nEating out in one of the many Italian restaurants that you can find in Health News Tribune is not difficult at all. There are so many places and different kinds of food to choose from. Because of the large Italian population, there are many of restaurants with heavy Italian menus to offer. With this guide, you can find the finest Italian restaurants Sydney and have the best dining experiences.", "domain": "food"}
{"url": "http://homestartbarnet.org/family-supper-project/", "date": "2017-11-24T10:52:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-47/segments/1510934807650.44/warc/CC-MAIN-20171124104142-20171124124142-00520.warc.gz", "language_score": 0.9681923985481262, "token_count": 108, "dump": "CC-MAIN-2017-47", "global_id": "webtext-fineweb__CC-MAIN-2017-47__0__47476629", "lang": "en", "text": "We have been given funding from London Borough of Barnet for our Family Supper project. As part of this project, we will be providing a cooked meal between 4.30 and 6pm every Thursday for families of Barnet and Harrow. The first meal will be on Thursday 19th October. We would also like to welcome, Filomena Komodromou who will be joining Home-Start Barnet & Harrow as our Family Supper Coordinator. Filomena will be taking on her first task on 19th October.", "domain": "food"}
{"url": "https://www.cbo.gov/publication/59266", "date": "2024-04-22T22:53:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818374.84/warc/CC-MAIN-20240422211055-20240423001055-00217.warc.gz", "language_score": 0.9738566279411316, "token_count": 147, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__114842385", "lang": "en", "text": "H.R. 1147 would allow schools that participate in the National School Lunch Program to serve whole or reduced-fat milk that is flavored or unflavored to students. Under current law, schools must offer milk that is fat-free or low-fat and may only offer flavored milk if it is fat-free. The bill also would exclude the saturated fat in milk from the amount that is allowed under the program for an average meal.\nCBO expects that enacting the bill would not affect reimbursement rates or participation in the program, so there would be no effect on the cost of benefits. CBO estimates that the administrative costs to update the dietary regulations would be insignificant; any spending would be subject to the availability of appropriated funds.", "domain": "food"}
{"url": "https://www.jaminadventures.com/activities/honeymoon-sunset-cruise/", "date": "2020-03-29T01:58:02Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370493684.2/warc/CC-MAIN-20200329015008-20200329045008-00257.warc.gz", "language_score": 0.9264705777168274, "token_count": 222, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__174762098", "lang": "en", "text": "· Tour duration: 90 minutes\n· Tour includes a complimentary glass of white wine and 3 fresh oysters pp.\nKnysna is arguably one of SA's most romantic destinations, and no honeymoon is complete without an idyllic sunset cruise followed by dinner at Quay Four Restaurant.\nCreate lasting memories when you book a Sunset Cruise. Indulge in your romatic side, sit back and smile into the camera while you enjoy complimentary wine and oysters. The sun setting on the magnificent Knysna Lagoon is truly spectacular, and who can pass up a unique photo opportunity in the Knysna Heads?\nThe Honeymoon Cruise is a fully guided cruise and is inclusive of a glass of white wine and three fresh oysters per person. Guests have a choice between savory or fresh seafood pan at Quay Four when they return from the cruise. Additional drinks, beverages and snacks are not provided on this cruise, but guests are welcome to purchase drinks from the bar at Quay Four and bring them onboard. Drinks with dinner at Quay Four are for the guests' account.", "domain": "food"}
{"url": "http://www.dibcoop.nl/africa-felix-juice.html", "date": "2018-08-14T13:32:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-34/segments/1534221209040.29/warc/CC-MAIN-20180814131141-20180814151141-00472.warc.gz", "language_score": 0.9257200956344604, "token_count": 187, "dump": "CC-MAIN-2018-34", "global_id": "webtext-fineweb__CC-MAIN-2018-34__0__14029257", "lang": "en", "text": "Sierra Leone - Fruit Juice\nProject location: Newton, Sierra Leone\nPartners: Tropical food Machinery Srl (TFM), Africa Felix Ltd. (AFJ), First Step, Inc. (FS)\nProject budget: Euro 1,499,601\nExternal financing: 60% grant funding by PSI\nProject period: August 2010 - July 2013\nThis project has established a tropical fruit concentrate facility for pineapple and mango for export. A joint venture has been established between the partners.\nOutgrower farmers have been trained in fruit cultivation for processing and a logistic system for efficient fruit collection has been developed. Fruits are processed into concentrate.\nThe production facility has been located in the First Step Special Economic Zone, within easy reach of Freetown port, sufficiently close to the production areas. This ensures the facility will be quickly linked to the capital electricity grid, have paved road access and appropriate security.", "domain": "food"}
{"url": "https://www.thebodyworkspractice.co.uk/therapies/food-intolerance-testing/", "date": "2022-06-27T09:04:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103329963.19/warc/CC-MAIN-20220627073417-20220627103417-00151.warc.gz", "language_score": 0.9136031270027161, "token_count": 949, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__157546504", "lang": "en", "text": "Food Intolerance Testing\nThe Bodyworks Practice offers Food Intolerance Testing to complement our nutrition and internal health focus. Food intolerances differ from food allergies. Food intolerances can present themselves in many way and even days after you have eaten the food making it hard to pinpoint what it is, food intolerances involve the antigen IgG. A Food Allergy is quick, more serious and easy to identify, allergies involve the antigen IgE. Less than 2% of the population has a food allergy, whereas up to 45% of the population may have food intolerances.\nMore information about food allergies and intolerances / sensitivities can be found here: http://www.allergyuk.org/food-intolerance\nReasons why people may wish to undertake a food intolerance test are:\n- Improved skin health\n- Improved breathing conditions\n- Improved gastrointestinal health\n- Reduced foggy head and energy imbalances\n- Reduced achy joints and muscles\n- Increase wellbeing\nThe Food Intolerance Test\nFood intolerances are due to an immune response where a production of antibodies (IgGs) are produced to fight off the offending food. Usually we find that this is due to poor gastrointestinal function, so by taking the foods out and supporting the digestive symptoms most people will find they begin to feel better. The British Medical Journal published a paper in the journal GUT demonstrating that eliminating culprit intolerant foods that had been identified via IgG testing improved symptoms of IBS for full reading of this paper please click on the link http://www.ncbi.nlm.nih.gov/pubmed/15361495\nThe Benefits of Food Intolerance Testing\nOur method of food intolerance testing is quick, easy and accurate.\nWe offer two methods, both of which require a pin prick of blood, then a small sample taken from this. This is Carried out when we see you. Included in the price of both testing methods is initial consultation plus basic nutrition advice once the results are produced.\nPlease remain eating a normal diet before the test so we can see what the culprit foods are.\nThe results will be presented as:\n1- Positive / Avoid: – these foods will need to be avoided for three months to allow your body to rest and repair\n2- Mild Positive / Reduce consumption to no more than every 4 days:- this is a mild positive reaction so by reducing them you should find your body will be able to tolerate them better and the intolerance may go completely.\nIt is strongly recommended that you undertake a nutritional consultation to completely assist you with this matter.\nThe first method is when we mix your sample here on site and you will receive your results within a few hours.\nCereals: Corn, Durum Wheat, Gluten, Oats, Rice, Rye, Wheat.\nNuts & Beans: Almond, Brazil Nut, Cashew, Cocoa Bean, Peanut, Legume Mix (pea, lentil, haricot),Soya Bean, Walnut.\nMeats: Beef, Chicken, Lamb, Pork.\nFish: Freshwater Fish Mix (salmon, trout), Shellfish Mix (shrimp, prawn, crab, lobster, mussel), Tuna, White Fish Mix (haddock, cod, plaice)\nVegetables: Broccoli, Cabbage, Carrot, Celery, Cucumber, Leek, Peppers (red, green, yellow), Potato.\nFruits: Apple, Blackcurrant, Grapefruit, Melon Mix (cantaloupe, water melon), Olive, Orange & Lemon, Strawberry, Tomato\nOther: Egg (whole), Cow’s Milk, Garlic, Ginger, Mushroom, Tea, Yeast.\nThe second service is more comprehensive which means we need to send your blood sample of to our lab. The consultation lasts for 45 minutes and costs £55.00, the testing is an additional price, you pay the lab directly. Results are usually received within 10 working days. If you are interested in this service and would like to know what foods are included please do contact us for a full list of foods.\nOnsite testing including blood sample taken 40 minutes £105\nWith nutritional consultation and iridology £245.00\nMore comprehensive test where your blood will need to be sent away. Consultation price is £60.00 plus the price for the test. Test prices start from £111.\nIf you are interested in the more comprehensive testing please do contact us and we can email over the food lists tested. We can also discuss this within your consultation.", "domain": "food"}
{"url": "https://www.namilily.com/?ref=travellens.co", "date": "2023-12-05T14:59:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100551.2/warc/CC-MAIN-20231205140836-20231205170836-00093.warc.gz", "language_score": 0.8375566601753235, "token_count": 235, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__73310792", "lang": "en", "text": "Monday - Thursday: 11:00 AM - 9:00 PM\nFriday: 11:00 AM - 9:30 PM\nSaturday: 11:30 AM - 9:30 PM\nNAMI LILY SUSHI & RAMEN\n1072 W South Jordan Pkwy\nSouth Jordan, UT 84095\nFree Parking Available\nNestled in the heart of South Jordan, UT, Nami Lily Sushi & Ramen invites you to indulge in all of your sushi and ramen cravings.\nWe only use the freshest authentic ingredients in our dishes.\nOur ramen broth is slowly simmered over several hours to extract all the earthy umami goodness.\nDINE WITH US\nMon – Thurs: 11:00 AM – 9:00 PM\nFri: 11:00 AM – 9:30 PM\nSat: 11:30 - 9:30 PM\nWe are open for dine-in and takeout. We are carefully following the guidelines set by our government and the CDC. We are able to ensure ample space between each table. For those who are more comfortable eating at home, takeout is available.", "domain": "food"}
{"url": "https://eggpros.com/best-egg-cooker/", "date": "2020-02-21T02:08:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-10/segments/1581875145438.12/warc/CC-MAIN-20200221014826-20200221044826-00538.warc.gz", "language_score": 0.9506303668022156, "token_count": 3108, "dump": "CC-MAIN-2020-10", "global_id": "webtext-fineweb__CC-MAIN-2020-10__0__75518328", "lang": "en", "text": "There is nothing like a power-packed breakfast or a satiating supper than perfectly cooked eggs. In fact, this incredible gift of nature is so easy to prepare, it is excellent for any meal time. If you like waking up to a perfectly scrambled, poached or boiled egg, an electric cooker is the best investment you can make to make your life easier.\nThis appliance is helpful for cooking eggs according to your taste and needs. The best cooker adds unbeatable consistency and convenience to your meals. From hard-boiled to poached eggs and omelets, a reliable egg-cooker comes in to save the day.\nThanks to a plethora of different models, egg cookers are available in different sizes, designs, and specifications. Generally, most models come in a range of $15-$50. However, a few handy models also fall within $20-$30.\nThanks to technology, you can easily find a cooker that prepares your desired number of eggs for feeding a small or large crowd. In this buying guide, we are going to highlight all the essential features you must look for in an egg cooker.\nWe also recommend a few tested and popular egg cookers that are hugely popular among today’s consumers.\nBest Egg Cooker\nBest High Capacity Egg Cooker\nLet's take a look on our top recommendations for the best egg cooker:\nOur winner is the incredible Dash Rapid Egg Cooker featuring a capacity of 6 eggs. Now, you can prepare eggs with a one-touch functionality to enjoy perfectly boiled, poached or scrambled eggs.\nThe model boasts a contemporary design and comes equipped with intuitive features. Users also get a measuring cup to fill up the water reservoir accurately. The model is designed to cook up to 6 eggs. But that's not all you get out of this pocked-friendly package.\nThe product also comes with trays for omelets, poached and hard or soft boiled eggs. The Rapid Egg cooker is perfect for making deviled eggs or runny poached eggs to rejuvenate your mornings. Users can also use the omelet tray for steaming vegetables including mushrooms and asparagus. The model is compact enough to sit on top of any kitchen space.\nAll the accessories and trays fit inside the cooker for convenient storage. Thanks to a rubberized knob on the top of the lid, you don't have to fear to burn your hands when removing it from the cooker.\nThe product promises easy clean-up since all non-electrical parts are dishwasher-safe. It is one of the most affordable egg cookers on the market that presents an excellent blend of durability and functionality. It is made out of plastic and boasts impressive dimensions. The toy-like egg cooker is pot-shaped and divided into two sections.\nThe lower half features an impressive 360 watt powered heating plate. The robust Dash Rapid Egg Cooker is a great way to fit a nutritious breakfast into your busy morning routine. It automates and speeds up all the tricky steps of preparing your favorite type of egg.\nThe light-weight and compact egg cooker let you handle delicate preparation styles such as steaming and poaching. You can also enjoy delicious omelets and scrambled eggs.\nBuyers who have purchased the product are in love with its elegant design and robust performance. It has received tons of favorable reviews from satisfied customers on Amazon.com where it is available for just under $20.\nOur runner-up is the sophisticated Cuisinart Egg Central Egg Cooker. A model is a well-engineered machine that can prepare as many as ten eggs at a time. That means it is a great product to purchase when you have to prepare breakfast or a salad for a large family.\nOne of the best features of this fabulous cooker is that you can cook firm whites or thoroughly cooked yolks, just the way you want like. There is no water dripping onto the water or burning accidents with this model. The kitchen appliance features two cool to touch handles, so lifting is effortless and safer.\nThe Cuisinart egg boiler has BPA free plastic materials. Since it features an aesthetically attractive brushed stainless steel lid, it is incredibly durable for long-term and heavy-duty use.\nMoreover, users are happy to get a compact machine that comfortably fits into any space. The egg cooker is 6 inches high and 5.2 inches wide which means you can easily store in a closet or cupboard when it is not in use.\nThe Cuisinart Egg Cooker boasts two detachable tiers. The upper one holds three eggs whereas the lower level has room for seven eggs. Users also get a handy measuring cup with a piercing pin to get perfect cooking results.\nThe competent 600-watt heater produces powerful steam to prepare your eggs to perfection. Thanks to an audible alert, you know when your eggs boiled. A handy LED light indicator shows when the machine is switched on.\nThe egg cooker enjoys rave reviews from satisfied customers. Users love the model for its dominant performance and intuitive features. If you are interested in buying this incredible egg cooker, it is available on Amazon.com for just around $37.\nIf you are looking for the best hard-boiled egg cooker, the Hamilton Beach 25500 is a sturdy machine to produce perfectly cooked eggs. You get flawless whites and dream-like firm yolks that are never rubbery. Eggs do not crack, and you get the perfect breakfast or supper to kick-start your day.\nMoreover, the brilliant egg cooker is engineered to make the entire egg cooking process more comfortable. It boasts an easily accessible on/off switch and has just the right dimensions for compact storage.\nSince it is a light-weight egg cooker and weighs only 1.7 pounds, you can quickly move it around. Another great feature of this impressive egg cooker is its affordable price. The Hamilton Beach is famous for its practical cooking mechanism that does not require users to poke holes in the eggs.\nAlthough the device comes with a measuring cup and a sharp piercing tool, users find no stark differences in the consistency of the eggs when cooked without holes. Pour the accurate number of cups to get optimal results. Switch on the machine to get a powerhouse breakfast ready within minutes.\nHappy users consider the Hamilton Beach Egg Cooker one of the best affordable egg cookers on the market. Some users note that the markings on the measuring cup are a bit difficult to see. However, it is an easy to use and convenient to clean appliance. You can easily hand-wash the plastic parts and wipe the reservoir with a soft cleaning cloth.\nIt has collected tons of positive reviews from satisfied customers who are in love with its glitch-free performance. The egg cooker is a perfect addition to your kitchen if you are looking for perfectly cooked soft, medium and hard boiled eggs or poaches. Buy it today from Amazon.com for just above $31.\nAnother valuable egg cooker to let you enjoy delectable egg snacks is the robust KRUPS F23070. This fabulous kitchen accessory adds great convenience to your busy lifestyle. The model is designed to boil up to 7 eggs at different settings. You can enjoy hard, medium or soft boiled eggs or poach up to 2 eggs.\nThe handy poaching trays let you prepare perfectly poached eggs or individual omelets. Since it is by KRUPS, which is a trusted manufacturer for producing reliable accessories including coffee makers and egg cookers, you get remarkable features and durable performance.\nThe model has a sturdy base and a premium-quality egg to sustain regular use. It features a visually aesthetic transparent lid so users can always monitor the cooking process. You can pour an exact amount of water, thanks to a calibrated water-level indicator.\nMoreover, thanks to a dishwasher-safe lid and holder, users are happy to reduce clean-up time after every use. The model also features a dual switch for boiling and keep-warm setting. If you are in a hurry, use the removable egg holder for cooling. A timer signals when the cooking time is over.\nIf you are looking for a great looking egg cooker that also presents a good set of features the KRUPS F23070 is a favorite item on Amazon.com. You can find used and new models for nearly $130 with a small shipping fee.\nHere is our top pick for the best high capacity egg cooker:\nComing across all kinds of egg cookers is common. However, finding a model that cooks a large number of eggs at once to feed a large family or a hungry crowd is tricky. The Dash Deluxe Egg Cooker has scored rave reviews, thanks to its incredible 12 egg capacity.\nThat is a must-have kitchen accessory to purchase if you want to speed up your breakfast preparation time, mainly if you have too many family members.\nAlthough the Dash Deluxe is spacious to accommodate 12 eggs, it boasts impressive dimensions to give the appearance of a compact egg cooker. Preparing a dozen eggs to your desired consistency and taste is no longer complicated.\nThe egg cooker ensures that you get accurate cooking results in no more than 15 minutes, depending on the type of egg you want to cook. A buzzer lets you know when the cooking cycle is over.\nIt is a great egg cooker for first –time users since it comes with easy to follow user instructions and intuitive features. Whether you want omelets, poached or hard-boiled eggs; the kitchen accessory does all the hard work for you.\nMoreover, you can also steam your favorite vegetables to prepare a nutritious snack. The double-decker tiers make it easy to create dumplings and sea-food to cook a feisty meal.\nThanks to the brilliant design, it looks great in any kitchen. One of the best features of this impressive egg cooker is its auto shut off the system. It is a perfect kitchen appliance for large families.\nSeveral brands have now become household names for manufacturing the best egg cookers. Not only these products comfortably fit into your budget; they are great for reducing breakfast preparation time to help you enjoy nutritious recipes.\nSince the marked it filled with all kinds of models with different features and specifications, it is essential that you choose an egg cooker according to your needs and budget. Here are a few factors you must consider in a model before buying the best egg cooker.\nOne of the most important things to look for in an egg cooker is its capacity. Most models are engineered to prepare six eggs whereas others have room for a dozen.\nThe capacity of a model also affects its dimensions and size. A smaller product is ideal for a more modest family and does not take too much of your counter space. However, if you live in a large family, buying a 12 egg capacity egg cooker goes a long way to perform well over time.\nAn egg cooker doesn't just boil eggs. In fact, many famous products are for poaching eggs or steaming vegetables. Choose cooking that comes with several attachments so you can make the most out of your investment.\nThere are many types of models that are large enough to hold different kinds of seafood. That means an egg cooker is a valuable kitchen appliance if you like to eat clean and healthy.\nIt is crucial that you choose an egg cooker that doesn't overdo your eggs. Many models come with alert buzzers to signal when the cooking time is over. However, models that feature an auto shut off option are great for cooking your eggs to perfection. Such egg cookers are popular among consumers who are always on the go.\nA few models do not feature any alert system or a timer. That implies you need to watch the clock or keep track of the cooking time with your phone.\nIt makes little sense to invest in an expensive egg cooker when it requires significant time to prepare your desired eggs.\nMost models feature a cooking time between 5-15 minutes. The length of your cooking time also depends on your desired consistency and the number of eggs you are cooking at a time. Check product information and user reviews to know more about each product's cooking time.\nIt also helps to have a clear lid so you can always keep an eye on your eggs during a cycle.\nMake sure to check an egg cooker’s dimensions. Some models are large-sized and take up considerable counter space. If you don’t have enough space to accommodate a big appliance, go for compact and light-weight options that offer good storage features so you can store away your egg cooker when it is not in use.\nMost popular models today weigh less than 2 pounds. Choosing a lightweight design adds more to convenience since you can quickly move around your egg maker.\nA large number of electric egg cookers function by a heating element that is built within the base but hidden from a user's view. Moreover, you have to install the water reservoir above this heating element. A rack in the unit is for holding the eggs which you need to poach, boil or cook. A quality plastic dome covers the top of the machine to retain heat in the cooker.\nAlthough, the basic design any of egg cooker remains the same, some models come in beautiful and vibrant colors to add a pleasant touch to your kitchen décor.\nExpensive egg cookers come with sophisticated functions. Moreover, the product has the most updated technology; the machines are reliable kitchen accessories for preparing perfectly poached, boiled and scrambled eggs.\nWhat’s great about these kitchen accessories is that they are available at an affordable rate. If you are looking for a model that lets you cook eggs at different consistencies at the same time, you may have to pay a higher price.\nMany of today's popular counter-top egg cookers come with inbuilt alarms and timers, so users don't need to keep checking everything regularly!\nIf you want your eggs to be ready within minutes, make sure you opt for a model that offers a less cooking time.\nBusy consumers prefer purchasing dishwasher-safe equipment to reduce clean-up time. You can buy a machine that comes with components that you can quickly wash in a dishwasher. Make sure you check the manufacturer instructions before cleaning your appliance.\nSome units come with a measuring cup with piercing pin so you can poke holes in your eggs. However, a few cookers can prepare your eggs to precision without the need of pricking holes.\nLike all other regular appliances, the best egg cooker comes with a solid warranty. Never purchase a gadget that comes with a manufacturer warranty. Most products come with a limited one-year manufacturer warranty.\nGet the best egg cooker for preparing healthy breakfasts, snacks and supper meals. It is a significant investment that goes a long way to let you enjoy a hassle-free lunch filled with healthy nutrients.\nSince many egg cookers also offer good steaming, you can prepare power-packed snacks with your favorite vegetables. Say goodbye to conventional egg boiling methods and get this multi-purpose kitchen appliance to help make your egg cooking process a breeze. You will never have to use a pan again.\nBy focusing on the factors we have enlisted in this buying guide, you can purchase the best egg cooker that perfectly suits your needs and fits within your budget.", "domain": "food"}
{"url": "https://pressfix.co/gift?p=13867", "date": "2024-03-01T10:17:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475238.84/warc/CC-MAIN-20240301093751-20240301123751-00126.warc.gz", "language_score": 0.8715416193008423, "token_count": 126, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__166703689", "lang": "en", "text": "Pokémon Bulbasaur Waffle Maker\nAll Pokemon fans will love our Bulbasaur Waffle Maker. Take breakfast to the Pocket Monster universe with this non-stick waffle maker. Whether you like them brown and crispy or tender and golden, the regulated thermostat and weighted lid ensure even heating, while the dual indicator lights make adding batter and removing the finished product easy. More than just a waffle iron, this can also be used to make eggs, brownies, cakes, quesadillas or even as a Bulbasaur sandwich press. Waffle maker is compact, easy to use and easy to clean.", "domain": "food"}
{"url": "http://www.drjoy.com/movie_reviews/a-gospel-gathering-at-ginnys-supper-club/", "date": "2019-08-26T02:32:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-35/segments/1566027330962.67/warc/CC-MAIN-20190826022215-20190826044215-00364.warc.gz", "language_score": 0.9674465656280518, "token_count": 281, "dump": "CC-MAIN-2019-35", "global_id": "webtext-fineweb__CC-MAIN-2019-35__0__132218792", "lang": "en", "text": "A Gospel Gathering at Ginny’s Supper Club\nThe Red Rooster has gotten to be kind of a hip place to eat in Harlem; it’s at 125th and Lenox Avenue. And I’ve been to a couple of fundraisers there and they now have on Sundays, from basically 11:30am to 3:30pm, a gospel brunch that is really fun. It supports “Gospel for Teens,” which is a non-profit organization that tries to keep gospel alive with teenagers, and the nine kids that I saw were just terrific. They do three separate shows: they do one at noon, one at 1:00, and one at 2:00. The brunch is a buffet with some terrific food including fried chicken and waffles, collard greens, mac and cheese, and the best-deviled eggs you’ve ever had in your life; and did I mention red velvet cake? All of this for $35 including coffee, tea, and/or a mimosa! So if you’re looking something a little different to do, get yourself up to Red Rooster, go downstairs, and have a Sunday gospel brunch. You’ll sing along, the kids are impressive, it’s a great way to spend a Sunday, and the food is great there as well. Four stars.", "domain": "food"}
{"url": "https://www.threechicksfeed.com/victor-super-premium-dog-food/", "date": "2022-08-14T01:35:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571989.67/warc/CC-MAIN-20220813232744-20220814022744-00690.warc.gz", "language_score": 0.9639111757278442, "token_count": 1221, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__213189240", "lang": "en", "text": "Victor Dog Food is the brand we swear by here at Three Chicks. We feed it to our own dogs and have seen the results! Victor is made in Mt. Pleasant, Texas and they have been in business since 1950. They have also NEVER had a recall in their 67 years of business which is almost unheard of. We love that they are semi-local and that they spend $0 on advertising so that all of it can go into the quality of their food and making that food a great price for the public. All of the foods in the Victor line are Corn, Wheat, Soy, and Gluten Free but we also have their line of complete Grain Free formulas for dogs with digestive and immune problems as well as those with sensitivities or allergies to certain grains. If none of this convinces you just stop on by and we’d love to give you some free samples of any of our Victor foods, that’s how sure we are that you and your dog will love it!\nVictor Hi Pro-Plus is the best choice for puppies as well as pregnant or lactating females because it is packed with protein and energy. It is mainly beef but with some chicken, pork, and fish added as well. It has 30% protein and 20% fat.\nVictor Multi-Pro is the best value bag, formulated for Maintenance of adult dogs with added vitamins and minerals for digestive and immune support. It has 22% protein and 10% fat.\nVictor Professional is the formula best suited for breeders, kennels, and active sport dogs. It is a formula that can be used in all life stages from puppy to adult to lactating females. It is high protein, low carb with 26% protein and 18% fat.\nVictor High Energy is great for high activity dogs and has no processed grain by-products (this makes it more digestible and therefore you feed less). It has 24% protein and 20% fat.\nVictor Performance is the perfect food for large breeds of dogs of any age because it has high levels of Glucosamine and Chondroitin to help with the joint issues these dogs face later in life. It has 26% protein and 18% fat.\nVictor Mer Cat is a natural Gluten and Soy free cat food that has no artificial flavors or preservatives. It has probiotics that support a healthy digestive system as well as Omega 3 and Omega 6 Fatty Acids for a healthy skin & coat. It has 32% protein and 16% fat.\nVictor Beef & Brown Rice is our #1 seller and is for all life stages of dogs. It has 23% protein and 11% fat.\nVictor Chicken & Brown Rice is a Chicken based formula for All Life Stages and perfect for the dog that prefers the flavor of chicken to the more common beef formulas. It has 24% protein & 12% fat.\nVictor Lamb & Brown Rice is an all life stages food with premium quality New Zealand Lamb Meal. It has 26% protein and 16% fat.\nVictor Senior is a later in life formula with Chondroitin and Glucosamine for Joint health as well as Chelated Minerals and Antioxidant Vitamins for digestive and Immune Health. If you have an older dog, especially one that has trouble keeping weight on, this is the formula for you. It has 27% protein and 11.5% fat.\nVictor Ocean Fish is an all ocean fish and salmon formula for all life stages. It is high in Omega 3 Fatty Acids which give a healthy and shiny skin & coat. This formula is used by many pet owners whose dogs have suspected meat or poultry allergies.\nVictor Grain Free Yukon River Salmon is a formula consisting of Ocean Fish, Salmon, and Sweet Potatoes meant for all life stages. It is great for dogs with gluten, grain, poultry, or beef allergies and is filled with Omega 3 Fatty Acids for a healthy skin & coat. It has 33% protein and 15% fat.\nVictor Grain Free Chicken is made with locally sourced fresh chicken delivered to Victor’s plant regularly and is meant for all life stages. It supports dogs immune and digestive health and is great for dogs with a gluten or grain allergy or sensitivity. It has 33% protein and 16% fat.\nVictor Grain Free Hero Canine is a Glucosamine enhanced formula for large breed dogs, especially those with active lifestyles. 75% of the protein comes from USA beef, chicken, pork and fish and the carbs are from USA sourced peas and sweet potatoes. It supports immune and digestive health and strengthens joint cartilage to prevent the joint problems that come with age in large breed dogs. It has 33% protein and 16% fat.\nVictor Grain Free Lamb Meal is a premium New Zealand Lamb based food meant for all life stages of dogs. USA sourced peas and sweet potatoes make up the majority of the carbohydrates and there are vitamins and minerals added for digestive and immune health. It is great for dogs with gluten or grain allergies or sensitivities. It has 30% protein and 16% fat.\nVictor Grain Free Ultra Pro is a high protein, low carb formula for sport dogs. It has multiple sources of protein (chicken, beef, fish) and zero grains so you feed less to get the same energy and nutrients saving you money. This has less than 17% carbs (the lowest of the victor line) and this make up is similar to dogs ancestral diets before commercial dog foods were available. It has 42% protein and 22% fat. The highest of both in the Victor line.\nVictor Grain Free Active Dog & Puppy is a multiple meat source food intended for active dogs, puppies, and nursing or pregnant females. 75% of protein comes from USA chicken, beef, pork, and fish and the majority of the carbs come from USA peas and sweet potatoes. It has 33% protein and 16% fat.", "domain": "food"}
{"url": "https://cdamaui.com/", "date": "2023-06-02T05:48:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224648322.84/warc/CC-MAIN-20230602040003-20230602070003-00228.warc.gz", "language_score": 0.9490324258804321, "token_count": 232, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__21808581", "lang": "en", "text": "served with Aloha, in the heart of Pai'a town.\nCafé des Amis in Pai'a was opened in 2000 by Emmanuelle & Bill Betham and Tina Prior. In 1996, Emmanuelle and Bill, having already opened a first restaurant together in England, set off with their 3 children to travel the world. This is when they first discovered and fell in love with Maui. They decided to uproot their lives and move to Maui. Along with them came Tina, a close friend and colleague. Together they brought to Maui their french and mediterranean influences and their passion for great food, culture and travel! Today, Café des Amis Maui has two sister restaurants on the other side of the world, in Canterbury, England. If you’re ever across the pond, be sure to check them out!\nHappy Hour is 4-6\nWe are proud to serve fresh, local and organic ingredients. Our menu offers two distinct cuisines: our crêpes and appetizers have authentic flavors of France and the Mediterranean, whilst our curries deliver the delicious tastes of home style Indian food.", "domain": "food"}
{"url": "https://winco-bulk-whey-protein-powder.komketo.com/page/bulk-protein-powder-bulk-protein-powder-wholesale-VBZiz2DpAC-A6", "date": "2021-01-16T20:00:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703507045.10/warc/CC-MAIN-20210116195918-20210116225918-00155.warc.gz", "language_score": 0.9224632382392883, "token_count": 2672, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__60610805", "lang": "en", "text": ": Thanks to the high protein material of powder supplements, adding a scoop or more to your smoothies, pancakes, baked products, or shakes can assist in quick weight loss efforts by improving calorie burn, increasing satiety, and protecting lean muscle mass (Hemp Protein Powder Bulk Barn). It helps that gram-for-gram, protein powders are often lower in calories and fat than protein-rich foods.\nA protein powder shake or healthy smoothie can be a healthy meal replacement when mixed with fruits, vegetables, and healthy fats. While feeding your muscles on the fly has actually never ever been much easier, not all powders are created equivalent, and selecting which item is finest can be a little bit of a battle.\nEven after you pick the source of the protein, there's still another difficulty to leap: ingredients. Numerous powders on the market are filled with adequate scary chemicals and synthetic sweeteners to make them an area amongst the unhealthiest foods on the planet. Just because your protein is a powder doesn't imply you need to choose one with a label that checks out like a science experiment.\nWe've narrowed the extensive list of protein supplements down to some of the finest animal-based and plant-based proteins on the marketas well as some of the worst. Choose your powder below (you can easily purchase it from the links we've consisted of!) and then add it to any of these delicious No Stomach smoothie recipes.\nBecause whey is a dairy derivativeand many industrial preparations tend to consist of all way of cool chemicalsprotein powders that use this source as a base can result in bloat and skin conditions (Hemp Protein Powder Bulk Barn). However, if you find you're not terribly lactose intolerant, milk proteins are some of the finest sources of amino acids out there.\nWhen you're looking for the appropriate animal-based powder, search for words like cold-processed, concentrate (isolate only if you're sensitive to lactose), hormone-free, grass-fed, and evaluated low for heavy metals, and make certain the protein powder does not consist of sucralose or any synthetic color, taste, or sweetener. Nutrition per 1 serving, 2 scoops (30 g): 120 calories, 1 (Cheap Whey Protein Powder Bulk).\n5 g hydrogenated fat), 50 mg sodium, 3 g carbohydrates (0 g fiber, 1 g sugar), 25 g protein Grass-fed whey protein concentrate If you want a fast-acting best protein powder that will stimulate protein synthesis after an exercise, opt for whey. Hemp Protein Powder Bulk Barn. While a whey protein concentrate has a lower percentage of protein than whey isolate, it includes more bioactive compounds found in the milk fat that positively affects metabolism and immunityjust make certain it's low-temperature-processed (raw or cold-processed).\nYou'll get back at more of these nutrients when your powder is made from pasture-fed cows, which have a greater concentration of inflammation-reducing omega-3 fatty acids and two to five times more CLA (conjugated linoleic acid) than their corn and grain fed counterparts, according to a Nutrition Journal study. CLA provides a variety of health benefits like burning fat and preserving lean muscle mass (Hemp Protein Powder Bulk Barn).\nNot to discuss, a lot of certified 100% grass-fed cows (like American Grassfed) are not treated with prescription antibiotics. (Nevertheless, this will not apply to all grass-fed products, as the FDA does not manage the \"100% grass-fed\" label claim or its meaning.) This is an action up from grain-fed cow products, which, although illegal, have actually been found to include recurring prescription antibiotics.\ndairy farms If you're aiming to fix and grow back muscle over night, the finest protein powder to take in the past bed is JKP's Nighttime Blend. The bulk of the protein in this blend originates from casein. Instead of whey, casein absorbs more gradually (it's the very same concept as low-glycemic-index \"slow carbs\") and remains in the system longer to nourish muscles.\nA little study released in the British Journal of Nutrition found that active men who consumed either casein or whey protein at night increased their next-morning metabolic process by over 5 percent compared to a placebo. Research studies have shown that casein protein also consists of numerous bioactive peptides, which have different health advantages that range from serving as an antimicrobial to supplying immune support (Hemp Protein Powder Bulk Barn).\nWe also chose it because JKP is exceptionally transparent about their protein quality, and has actually launched their heavy metals screening so you can feel positive in purchasing their items. Nutrition per 1 serving, 1 scoop (44 g): 160 calories, 3 - Hemp Protein Powder Bulk Barn. 5 g fat (2 g saturated fat), 75 mg sodium, 11 g carbs (8 g fiber, 2 g sugar), 25 g protein Grass-fed whey protein concentrate This item is designed to increase both your fitness levels as well as your general health.\nNot just can probiotics keep your gut healthy, but when they're combined with high-quality whey protein, they can improve muscle advancement: A Probiotics and Antimicrobial Proteins research study discovered that probiotics increase protein absorption by helping your body take in leucine, a particular branched-chain amino acid (BCAA), which you require for building muscle.\nFor a much better option that'll help you bulk up only in desirable locations, try egg-white protein, which is naturally low-carb and no-fat. Much like whey, egg white protein has a total vital amino acid profile, which promotes ideal recovery from tough workouts. Want to improve the flavor without synthetic ingredients? Paleo Pure provides a blank slate (it's only egg whites and sunflower lecithin) to add a tablespoon of raw cacao powder to boost your intake of brain-boosting flavanoids while curbing your chocolate cravings. Hemp Protein Powder Bulk Barn.\nUsing a combination powder allows whey to activate muscle-building stimulation, while casein hinders aspects that result in muscle breakdown. Mt. Capra is a small, family-run farm in the Pacific Northwest that uses milk from their own pasture-grazed goat herd in their powders. If your body does not concur with cow milk, goat milk is a great option.\nNutrition per 1 serving, 1 scoop (31 g): 110 calories, 1 - Hemp Protein Powder Bulk Barn. 5 g fat (1 g hydrogenated fat), 90 mg sodium, 6 g carbohydrates (3 g fiber, 2 g sugar), 20 g protein Whey complete spectrum peptides, whey protein concentrate, whey protein isolate Like a good set of designer shoes, Designer Whey measures up to its name.\nAll of the whey from milk is made free of synthetic development hormonal agents and antibiotics. Unlike many animal-based protein powders, this option also provides 3 grams of prebiotic veggie fiber, which is advantageous to help suppress any hunger in between meals. Although these ingredients are fantastic for you, Designer Whey includes taurinean amino acid typically found in the brain and utilized in lots of chemical-crammed energy beverages.\nShutterstockPlant protein powders won't result in bloat like whey powders will, and they're also less likely to include nasty synthetic sweeteners. (Although recent science indicates they're not carcinogenic as feared, sweetening agents have actually been shown to actually increase your appetite.) Those seeking to construct muscle shouldn't shrink in fear: In a 2013 research study released in Nutrition Journal, University of Tampa researchers discovered that rice protein was simply as reliable as whey in structure muscle and strength amongst men who worked out regularly.\nBecause many single plant-based ranges aren't total proteins, taking in a blended plant-protein powder (like one which contains both pea and rice, in addition to a variety of sprouts) will guarantee you're getting more amino acids and thus the most bang for your supplement buck. Nutrition per 1 serving, 1 scoops (41 g): 160 calories, 5 g fat (0 g hydrogenated fat), 240 mg sodium, 10 g carbohydrates (6 g fiber, 1 g sugar), 20 g protein Pea protein and hemp protein Loaded with 6 portions of greens, probiotics, antioxidants, and 50% of your day-to-day intake of food-based vitamins and minerals, this super clean choice is hard to decline.\nIf you have more time, integrate a scoopwhich administers 20 grams of proteinwith unsweetened milk options and a frozen banana for an irresistible milkshake-like development. Developed by a former Ironman triathlete, this balanced protein likewise tastes terrific in homemade protein muffins as a post-triathlonor post-regular runtreat - Hemp Protein Powder Bulk Barn. Nutrition per 1 serving, 1 scoop, Vanilla Flavor (25 g): 100 calories, 2 g fat (0.\nIf you consume some pre-workout, the branched-chain amino acids can offer your health club session an increase by assisting to target energy straight to your muscles. And if you have actually heard about heavy metals in your protein powder, keep in mind that Sunwarrior's Warrior Blend is among 3 plant-based protein powders to get a \"pass\" (with a rating of 81) from independent screening company Labdoor - Hemp Protein Powder Bulk Barn.\n5 g fat (0 g saturated fat), 150 mg sodium, 2 g carbohydrates (1 g fiber, 0 g sugar), 22 g protein Organic sprouted protein mix (wild rice, amaranth, quinoa, millet and more) This complete protein showcases 13 raw and organic sprouts, with 17 grams of protein per serving, all the vital amino acids your body needs, plus tea and cinnamon extract. Nutrition per 1 serving, 3 Tablespoon (30 g): 90 calories, 3 g fat (0 g saturated fat), 0 mg sodium, 9 g carbs (8 g fiber, 1 g sugar), 15 g protein Hemp We enjoy the post-workout highno, not that kind of hemp highwe get with this hemp-based, organic protein powder.\nOn top of 15 grams of complete protein per serving, hemp likewise boasts heart-healthy doses of anti-inflammatory omega-3s (Hemp Protein Powder Bulk Barn). This choice is an ideal mix-in for oatmeal or healthy smoothies (or brownies if that's your thing); the fiber will make you feel fuller longer, and it contains eight necessary amino acids to build muscle.\n5 g fat (1. 5 g saturated fat), 190 mg sodium, 10 g carbs (3 g fiber, 4 g sugar), 18 g protein Hemp, pumpkin seeds, and peas Milk the advantages of this delicious, plant-based protein powder by slipping it into one of your quick smoothies or shakes. The natural, vegan powder is made with hemp seeds, pumpkin seeds, and peas for an impressive punch of 18 grams of protein per servingwith no chemicals or artificial fillers (Best Bulk Protein Powder).\nWhen you attempt this in a shake dish that is originally dairy-based, you 'd swear it was the genuine thing from its abundant texture and taste. Hemp Protein Powder Bulk Barn. Try their wild harvested vanilla or fair trade organic cacao powder swirled into a quick shake with half a frozen banana for an ice cream-like texture and a tablespoon of nut butter for satiating healthy fats and some additional protein.\n5 g saturated fat), 340 mg salt, 11 g carbs (7 g fiber, 4 g sugar), 20 g protein Organic pea protein, organic hemp protein, natural chia, organic quinoa This may not be the best powder on the list when it comes to taste, however it definitely is up there with the very best for you.\nThe company aims to use non-GMO, kosher, vegan, and gluten-free active ingredients only, making their powders as raw as possible. Nutrition per 1 serving, 2 scoops (46 g): 150 calories, 4 g fat (0. 5 g hydrogenated fat), 180 mg salt, 15 g carbs (5 g fiber, 0 g sugar), 21 g protein Organic pea protein, organic wild rice protein, organic chia seed, natural hemp protein This protein powder is made from a few of the highest quality accredited organic plant proteins.\nThe company also eliminates any artificial colors, tastes, or preservatives. And much better yet, all components are sourced right in the U.S.A.. This powder is packed with 21 grams of organic protein, 5 grams of belly-filling fiber, and a total amino acid profile. The texture of this powder is as smooth as pancake batter and it smells much like it! The taste, nevertheless, is quite strong and sweetalmost too sweet for usbut it's certainly worth a shot if you have actually got a craving for sweets.", "domain": "food"}
{"url": "https://htm.sgtuniversity.ac.in/sushi-demo-workshop-by-chef-bishnu-muktan-of-sushi-haus-foodcraft-india/", "date": "2023-03-23T18:32:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945182.12/warc/CC-MAIN-20230323163125-20230323193125-00016.warc.gz", "language_score": 0.9616049528121948, "token_count": 318, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__281729284", "lang": "en", "text": "Sushi Demo Workshop by Chef Bishnu Muktan of Sushi Haus, Foodcraft India\nFaculty of Hotel & Tourism Management, SGT University is always striving to go beyond the University curriculum and provide contemporary knowledge to the students. With this mission today a workshop on Sushi making was conducted by Chef Bishnu Muktan of Food Craft India which runs a specialized food delivery service named Sushihaus in South Delhi.The Workshop started early and the chef very deftly prepared the ingredients required for a variety of Sushis. Students of FHTM very keenly watched the process of preparation of Sushis and took notes as per the guidance of demonstrating chef. Sushi is basically vinegar rice with added ingredients to give it taste and flavour. Different types of Sushi made were as follows. Hosomaki Sushi – In this all ingredients are wrapped in Nori sheet (toasted Sea weed) Uramaki – In this type of sushi the rice is used to wrap the ingredients which are rolled inside and it is also called inside out roll. Nigiri Pressed raw fish over vinegared rice pressed in the shape of the fish. Sashimi – Thinly sliced raw meat, usually fish salmon, tuna served without rice nicely decorated.\nAll the types of Sushis are served with Soy sauce, gari (pickled ginger), and Wasabi (a very sharp paste made from a plant of cabbage family)\nAfter the first round of demonstration the students tried their hand at the process and making of Sushi and thoroughly enjoyed the learning.", "domain": "food"}
{"url": "https://newtrition4u.wordpress.com/2014/10/12/autumn-falls/", "date": "2018-06-24T20:27:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267867055.95/warc/CC-MAIN-20180624195735-20180624215735-00547.warc.gz", "language_score": 0.9170113205909729, "token_count": 1158, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__159376325", "lang": "en", "text": "As the leaves fall, Autumn reminds us to shed off the excess and begin to prepare for the cooler Winter months (at least for those of us who live in the Northern hemisphere), followed by the renewal and bloom of Spring. Each season has its own characteristics & “style” & so does the way that we eat. Our palates almost change and it’s v.noticeable to me around this time of year, when a cool refreshing Summer salad or fruit smoothie appeals to me less & lovely golden roasted root vegetables and warming soups are what my taste buds seek! So, I thought I’d focus this article on what wonderful produce starts to fill our supermarket shelves & other food shops & Farmer’s Markets this season; from pumpkins, squash, sweet potatoes, parsnips, turnips, celeriac and all the root vegetables, to the game meats (for those who still indulge!) like grouse, pheasant, wood pigeon or partridge for the “birds” and rabbit, venison… These are the more typical ones we see here in the UK, although certain small businesses are importing more exotic meats like ostrich, zebra, kangaroo, bison, buffalo, elk & springbok from all over the world! I’ve even seen crocodile on some menus!\nI think that colder climates lend themselves to slow-cooked foods/dishes like casseroles, stews, curries & tagines. However, I still like to try & keep things on the lighter side of things, in part because I’m still in a bit of a Summer-mentality & because Winter ahead gives us plenty of richer foods/dishes to eat then (especially come Christmas time!), so I’m opting for plenty of plant/vegetable-based dishes & soups, as well as lighter, warming Asian dishes (Chinese, Thai, Japanese…) like stir-fries with noodles, teriyakis… & steering away from the rich stews and pies “for now” 😉\nOnly the other day I had the most delicious roast pumpkin soup, which came with a sprinkling of lightly roasted pumpkin seeds & a drizzle of pumpkin seed oil on top… The seeds & oil transformed the dish completely in terms of texture & flavour, I definitely suggest giving it a try! How about making your Sunday Roast with chicken (or one of the game birds) instead of the classic beef & accompany it with roasted root vegetables like carrots, parsnips & celeriac mash (or roast potatoes & parsnips with a carrot & swede mash)? These vegetables have a little sweetness to them & if you stuffed the chicken with a mix of fresh apples, dried apricots & prunes (with a little lemon juice), or added honey-glazed bacon (or better yet, with maple syrup), then you’d have a beautiful combination of sweet & sour to tantalise your taste buds. A vegetarian version could be made by substituting the chicken for quorn, tofu, or a nut roast/cutlet?\nCruciferous vegetables are typically available all year round nowadays, but they are traditionally eaten more around this time of year, so load up on their powerful cancer-fighting properties & antioxidants with soups or cauliflower & broccoli bakes, or colcannon (the Irish side dish mixing mashed potatoes with cabbage) or bubble’n’squeak? Choose sweet potatoes over regular potatoes whenever possible, they’re rich in antioxidants & have a lower GI (glycemic index, meaning they release sugar more slowly into your blood than white potatoes, making them a better choice on the whole, but especially if you suffer with diabetes). Baked, roasted, boiled, fried… sweet potatoes are lovely every way. They do absorb quite a lot of oil when fried, so make sure to drain well & use kitchen paper to absorb the excess fat before serving. How about making a beautiful vegetarian curry with these vegetables? Add some spinach & maybe beans to make it more filling &/or serve with pilau rice? Or a beautiful Moroccan-spiced tagine with chicken/game bird, slow cooked with dried apricots & dates? There are so many options! I just want to remind you of them, enjoy yourself with it, use the kitchen as your playground & experiment with different/new flavours, like the more warming herbs and spices: cinnamon, clove, cumin, nutmeg, ginger, mace, garlic, pepper, chilli, cayenne, coriander, basil, thyme, rosemary…\nOn an emotional/psychological front, I associate the cooler months with staying in a little more (retreating), taking things a little slower & beginning to eat richer foods (the comfort foods we all love and adore), which can be quite heavy and load us up if we’re not watchful, a little how the leaves that fill up our ground as they land on it (so i would definitely recommend a daily vitamin D supplement of at least 500iUs -preferably 1000-3000iUs/day); whilst the leaves falling off the trees remind me of the shedding/offloading the unnecessary excesses & preparing for a “leaner” (i.e. more frugal &/or fitter & healthier) Winter to lead towards renewal & rebirth in Spring. Autumn is full of juxtapositions like these and depending how you perceive it all & the associations you make with/of it that will influence how you experience/dance your way through it… Choose well 🙂", "domain": "food"}
{"url": "http://holidaymaker.wordpress.com/", "date": "2013-06-18T04:34:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368706933615/warc/CC-MAIN-20130516122213-00064-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.9284948706626892, "token_count": 723, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__158094271", "lang": "en", "text": "Many restaurant menus in South Africa give you a wide variety of dishes to choose from; they usually include a variety of seafood, meat and poultry dishes. In this country we have many restaurants that excel in all these types of dishes.But what to do if you want to make easy recipes at home to enjoy with friends and family? Whether you want a tasty, fresh seafood dish; a hearty, delicious meat dish or a succulent chicken dish we found the perfect and easiest recipes for you.\nFor this classic prawn dish make your own flavoursome marinade which you know your family would love. This mouth-watering peri-peri dish serves four, takes 20 minutes to prepare and the cooking time is approximately 15 minutes. Remember the key to cooking a prawn dish is to not, under any circumstances, overcook the prawns. Prawns cook extremely fast and it’s definitely a dish which will become more successful over time.\nTwo cloves garlic, crushed\n10 ml Robertson’s Mixed Herbs\nOne pinch Robertson’s salt and pepper to taste\n750 g prawns, cleaned, leaving shells on\n125 g margarine\n125 ml peri-peri sauce\nOne KNORR Vegetable Stock Pot, dissolved in a little boiling water\n250 ml cream\nFour spring onions, chopped\nMix marinade ingredients together and pour over the prawns.\nLeave to marinade for 6 hours in the fridge.\nHeat margarine in a frying pan and add prawns and marinade.\nFry until prawns change colour to pink.\nSqueeze in lemon juice and stir in cream before serving.\nServe on a bed of rive with chopped spring onions for garnish.\nBeef, Mushroom & Red Wine Risotto\nIf done correctly a risotto is the best dish to serve at a dinner party; this dish definitely asks for some skill and will require some practise. We don’t mean to scare you, quite the opposite actually; we would like you to get excited with us in trying this delicious meat dish. This dish is perfect for a small dinner party as it serves four, preparation time is 30 minutes and cooking time is only 60 minutes. As far as risotto’s goes we found you the easiest recipe out of the bunch and we hope you give it a try. For ingredients and instructions on how to make this dish just follow the link.\nItalian Herb, Ricotta and Spinach Stuffed Chicken\nStuffed chicken is always a treat; no matter if it’s a fancy dinner on a Friday evening or just simply a Wednesday evening at home, stuffed chicken puts a smile on everyone’s face. This recipe is quite easy and is any spinach-lover’s dream come true; stuffed with all the goodness of spinach and cheese thrown together, your only challenge will be to keep the chicken juicy inside and out. This dish is best served with a side helping of vegetables, like carrots and green beans, and smooth mashed potatoes. This recipe serves four, preparation time is 10 minutes and cooking time is approximately 45 minutes.\nNow you have three new recipes to try out which are sure to satisfy your friends and family for any occasion. Whether they love seafood, meat dishes or poultry one of these easy recipes are sure to tickle their fancy; in most cases knowing us South Africans, your family will devour any one of these meals.\nOriginal Source: Lekker Sosatie", "domain": "food"}
{"url": "https://ourbookreviewsonline.blogspot.com/2021/03/the-kitchen-without-borders-recipes-and.html", "date": "2021-04-13T06:34:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038072175.30/warc/CC-MAIN-20210413062409-20210413092409-00295.warc.gz", "language_score": 0.9576662182807922, "token_count": 740, "dump": "CC-MAIN-2021-17", "global_id": "webtext-fineweb__CC-MAIN-2021-17__0__92694621", "lang": "en", "text": "It's a while since I've reviewed a cookery book but I saw this being talked about on Twitter and decided it was something special. It brings together 70 recipes from around the world, but more importantly it introduces us to the fourteen chefs behind these dishes - their backgrounds, their stories of 'coming to America', the food that reminds them of home. Originally from places as far apart as South America and Africa, through the Middle East to Afghanistan, Nepal and Sri Lanka, all of them have found a new home in New York, and a new family in the kitchens of Eat Offbeat catering company.\nSparked initially by a desire to recreate the hummus made by their Syrian grandmother, siblings Manal and Wissam Kahi founded Eat Offbeat in 2015, from the start having a mission to introduce New Yorkers to quality food from around the world, and, perhaps more importantly, to offer quality jobs for refugees and immigrants eager to share a taste of their homeland. For the chefs, cooking their favourite meals is a bond with home and family. To the diner, it's a way to experience other culinary traditions, and to see 'incomers' as more than statistics.\nThe recipes start with appetizers and dips, and follow through salads and soups, grain dishes, both vegetarian and meat main courses to desserts and drinks - and everything is mouth-watering. The instructions are clear and look easy to follow, photographs of the finished dishes are so tempting, and I've already book-marked a selection to try - salads of cucumber and tomato with lemon-sumac or lime-mint dressings; Chef Bashir's Chicken Karahi from Afghanistan, which stews the meat in turmeric, garlic and tomato sauce; Chef Mariama's mustard and lemon marinated Chicken Cilantro from Senegal; or maybe Chef Hector's recipe from Venezuela for Hallacas tamales stuffed with pork and beef (though the banana leaf wrapping may have to be replaced by rather prozaic aluminium foil), and to round off a meal either (or both) of the recipes for Baklava, one from Iraq, one from Iran.\nFor most of the recipes the ingredients are familiar - as in Riz Gras, a Guinean dish of rice, chicken, cabbage and carrots, or Sri Lankan Kowa Varrai, a dish of coconut and cabbage to be served alongside spicy curries - it's just the different combinations of vegetables, or additions of spices, which turn them into something extraordinary. Some of the spices and flavourings may be a little unusual, but are probably available from a large supermarket or specialist shop (or failing that, there are suggestions of where to buy them on-line). And, if like me you're often adrift with the US method of measuring ingredients there's a handy conversion table at the back of the book.\nFrom May 15, 2020, to May 15, 2021, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression or violent conflict, with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbookand https: //www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.", "domain": "food"}
{"url": "https://modemmama.wordpress.com/", "date": "2018-02-21T07:21:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-09/segments/1518891813571.24/warc/CC-MAIN-20180221063956-20180221083956-00463.warc.gz", "language_score": 0.95478755235672, "token_count": 133, "dump": "CC-MAIN-2018-09", "global_id": "webtext-fineweb__CC-MAIN-2018-09__0__267655839", "lang": "en", "text": "Food is more than just nutritious to me.\nI love the creativity, the science and the experimentation.\nI get lost in recipes and can spend hours flicking through cookbooks or researching on the internet.\nI also love cooking for others – when they bite into a cake and their eyes light up, or walk into my home and become overwhelmed by the tantalising aromas from the oven.\nBut inspiring others to create new recipes, try a new cuisine, cook something that they have always bought packaged from the supermarket or even better begin to enjoy cooking – that is my true food crush.\nI have plenty of recipes here to inspire you – Enjoy.", "domain": "food"}
{"url": "https://woodberrys.wordpress.com/2009/08/17/food-with-wine-part-3-soft-cheeses/", "date": "2017-04-28T06:27:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917122865.36/warc/CC-MAIN-20170423031202-00235-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9377362132072449, "token_count": 356, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__140321891", "lang": "en", "text": "Food with Wine Part 3: Soft Cheeses\nAugust 17, 2009\nA PIECE OF CAMEMBERT\nWhen people talk about food and wine matches one of the first thing that springs to mind is cheese. But what people don’t realise is there are nearly as many different styles of cheese as there are wines. This weeks food and wine pairings are going to focus on three well known soft cheeses.\nBrie: Is a mild soft cheese with delicious savoury flavours and creaminess. It is delectable when served with Champagne or with Sherry. What type of sherry depends on personnel, a sweet Pedro Ximenez would probably be best, however many people prefer a dry Fino or Mazanilla.\nCamembert: Is a soft cheese from Normandy and its full expression of flavour by pairing it with a full bodied Chilean Reserve or Grand Reserve Cabernet Sauvignon with this cheese or stay french with a nice Cabernet Sauvignon based Bordeaux. For those of you who drink white wine Chenin blanc is a good match with Camembert particular a full flavoured south African option.\nFeta: This cheese is made using sheep’s milk and varying percentages of goat’s milk, it has a slight salty tangy flavour. Feta works fabulously well with Beaujoulais, the young vibrant fruit in the wine bringing out the full expression of the cheese.\nOther Goat’s Cheeses: wines are a fantastic when partnered with a grassy Sancerre or a citrusy Vouvray. Another option to try would some of the barrel fermented New World Sauvignons from Chile and New Zealand.", "domain": "food"}
{"url": "http://notadamandsteve.com/meat-sauce/", "date": "2017-05-29T11:30:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463612283.85/warc/CC-MAIN-20170529111205-20170529131205-00441.warc.gz", "language_score": 0.9332576394081116, "token_count": 814, "dump": "CC-MAIN-2017-22", "global_id": "webtext-fineweb__CC-MAIN-2017-22__0__75185709", "lang": "en", "text": "Back when I used to live closer to campus, we had another straight roommate live with us, if you guys can remember. His name was Steve, and every once in a while he would concoct a delicious red sauce from scratch, and ever since I’ve wanted to try making it myself. This isn’t the recipe that he followed especially since there’s meat in this one, but I found a recipe online and tweaked it a bit and I’m incredibly happy with the results.\nSo here’s what you need: 1 tbsp of olive oil, 1/2 a yellow onion, 1 red pepper, 1 package of sliced baby bella mushrooms, 3-4 cloves of garlic, 1/2 tsp of salt, 1/2 tsp of dried basil, 1/2 teaspoon of dried oregano, 1/2 tsp of ground black pepper (I usually have it freshly ground), 2 28oz cans of whole peeled tomatoes, 2 8oz cans of Conchita tomato sauce (Conchita is amazing), 4 tsp of tomato paste, 1/2 tsp of sugar, and two packs of hot/mild/italian sausage (I did hot for this recipe and it was amazing).\nFirst thing you want to do is brown your sausage. This should be relatively easy and quick and once you’re done drain away the grease and set the sausage aside, you won’t need it for a while.\nNext go ahead and chop up your onion and red pepper and mince your garlic. For this particular recipe I chose 4 large cloves because I adore garlic, but anywhere from 3-4 should be fine. Also, open your package of mushrooms and make sure to run them under water a few times to rinse off any grime that may be on them.\nOnce everything is chopped up, warm the olive oil til fragrant in a pot/Dutch oven (I used a Dutch oven for this recipe because the heat remains constant throughout better than a metal pot, so be conscientious of the temperature). Once you can smell the olive oil, add the garlic for about a minute, giving it a quick stir, then add the onions, red peppers, and mushrooms to the mix. Stir to make sure all are evenly coated in the oil (add more if you need to) and then start adding the salt, pepper, basil, and oregano. I tend to be a bit liberal with spices, so don’t fret if you add more than you should. Stir again to make sure everything is combined throughout and cook until the vegetables are soft (about 5-7 minutes on medium-high heat).\nWhile the vegetables are cooking, open up both cans of whole peeled tomatoes and pour them into a separate bowl keeping the juice (careful, they may splash). With a large spoon or something similar, crush the tomatoes into smaller pieces, about the size of a quarter each or however large you would like your tomato chunks to be in your sauce.\nOnce the vegetables are done cooking, pour in the crushed tomatoes along with the two cans of tomato sauce, 1 cup of water, the tomato paste, and the sugar. Stir well and bring to a simmer over medium-high heat. Once the simmer is attained, decrease the heat and continue simmering for about 20 minutes, stirring often with a heavy wooden spoon.\nAfter 20 minutes of simmering, carefully add the sausage into the sauce and increase the temperature to medium-high in order to attain the simmer again. Make sure to stir thoroughly. Reduce the heat and continue to simmer for another 20 minutes stirring with the same wooden spoon. Here would be a good time to adjust the spice according to taste.\nBefore the last 20 minutes are up, make sure to boil some pasta you wish to eat with your sauce (for this recipe I chose penne pasta). Once the 20 minutes are up, turn off the burner and your sauce should be ready to serve! This serves 4-6 people. Enjoy!", "domain": "food"}
{"url": "http://www.kitchencabinetsanddesignsonline.com/coffee-makers.aspx", "date": "2019-01-24T07:22:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547584519382.88/warc/CC-MAIN-20190124055924-20190124081924-00044.warc.gz", "language_score": 0.9240161180496216, "token_count": 625, "dump": "CC-MAIN-2019-04", "global_id": "webtext-fineweb__CC-MAIN-2019-04__0__76103274", "lang": "en", "text": "A perfect pot every time\nMany features are often overlooked when purchasing a coffee maker. You can choose the most affordable one on the shelf, but in the long run you will probably be happiest with your investment if you make sure to buy a coffee maker with exactly the features you want plus a style that blends well with your existing kitchen design and decor.\nThe days of the basic coffee maker are long gone. The features available on coffee makers now are technologically advanced and offer convenience and beauty. There are styles and colors to suit any kitchen decor and functions to meet all coffee making needs. Some of the most popular features include:\n- Permanent, washable filter. Typically made in plastic or metal mesh, a permanent filter is convenient, cost-effective and prevents the taste of bleached paper from getting into your coffee.\n- Pause-n-serve. This mess-saving feature is built into nearly all new coffeemakers, allowing you to remove the pot to pour a cup of coffee before the brewing cycle is finished.\n- Digital programming. With a clock, timer and programmable brew options, digital operation guarantees your coffee will be ready right when you need it and exactly how you like it.\n- Carafe-free coffee. No more broken coffee pots with direct-to-the-cup dispensing, like the Coffee on Demand by Cuisinart. Coffee makers like this one allow you to dispense a perfectly brewed cup right into your mug, displaying the number of cups left on a gauge on the front of the machine. Some Braun coffee makers also offer this feature, and are affordable for the average consumer.\n- Pod compatible. Coffee grounds now come in convenient, single-pot filters. You can just drop one into your coffee maker with no measuring or mess for a perfect pot every time. Some coffee machines accept both pods and regular filters.\n- Water filter. While it isn’t a standard feature, some high-end coffee makers feature an integrated water filter, guaranteeing that your coffee is free of chemicals and impurities, which improves its healthfulness and taste. The Duo Filter for Krups Coffee Makers is one example of such a filter.\n- Built-in grinder. Another function which comes with a higher price tag, an integrated coffee bean grinder gives you the ultimate fresh cup of java. With just a pot’s worth of beans being ground at a time, the flavor will be just right every time.\nIn addition to these must-haves and extras offered by coffee machine manufacturers, Bunn coffee makers feature a patented water reservoir which maintains the brewing water at a temperature of 200 degrees Fahrenheit. This unique system results in an ideal three-minute brewing cycle, which prevents coffee from becoming bitter and brings out the flavor perfectly.\nFrom the simplest, white no-frills machine to the fanciest polished chrome with all the bells and whistles, there are automatic coffee makers to fit any lifestyle and budget. With some research and comparison shopping you are sure to find one that will serve you well for years to come.", "domain": "food"}
{"url": "https://www.ascott.biz/traditional-indonesian-foods.html", "date": "2024-04-23T08:59:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818468.34/warc/CC-MAIN-20240423064231-20240423094231-00236.warc.gz", "language_score": 0.9217002391815186, "token_count": 1136, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__62408279", "lang": "en", "text": "Indonesia, with its rich cultural heritage and diverse culinary traditions, boasts a tantalizing array of traditional dishes that have captivated food enthusiasts worldwide.\nFrom savory rendang to aromatic nasi goreng, Indonesian cuisine offers a harmonious blend of flavors, spices, and textures that reflect the country’s vibrant culinary landscape. Let’s embark on a culinary journey to discover 10 traditional Indonesian foods that have gained global acclaim.\nHailing from the Minangkabau ethnic group of West Sumatra, rendang is a slow-cooked beef dish simmered in a fragrant blend of coconut milk and spices. The tender, succulent meat is infused with flavors of lemongrass, galangal, turmeric, and chili, resulting in a rich and aromatic curry that is often hailed as one of the world’s most delicious foods.\n2. Nasi Goreng\nNasi goreng, or Indonesian fried rice, is a beloved staple found across the archipelago. Cooked with fragrant jasmine rice, garlic, shallots, and kecap manis (sweet soy sauce), nasi goreng is often served with a variety of accompaniments such as fried eggs, crispy shallots, and prawn crackers. This flavorsome dish is a testament to Indonesia’s culinary creativity and is enjoyed by locals and travelers alike.\n3. Sate (Satay)\nSate, or satay, is a popular Indonesian street food consisting of skewered and grilled meat served with a flavorful peanut sauce. Chicken, beef, and lamb are commonly used for sate, which is marinated in a mixture of spices before being grilled to perfection over charcoal.\nServed with steamed rice or lontong (compressed rice cakes), sate is a delicious and satisfying snack that showcases Indonesia’s diverse culinary heritage.\nGado-gado is a traditional Indonesian salad that features an assortment of blanched vegetables, tofu, tempeh, and hard-boiled eggs, all dressed in a creamy peanut sauce.\nThis refreshing and nutritious dish is a favorite among vegetarians and is often enjoyed as a light lunch or snack. With its vibrant colors and bold flavors, gado-gado embodies Indonesia’s commitment to fresh and wholesome ingredients.\n5. Soto Ayam\nSoto ayam is a comforting chicken soup that is popular throughout Indonesia. Made with fragrant spices such as lemongrass, turmeric, and ginger, soto ayam is known for its aromatic broth and tender chicken pieces.\nThe soup is typically garnished with rice noodles, hard-boiled eggs, fried shallots, and fresh herbs, creating a hearty and satisfying meal that is perfect for any occasion.\nRujak is a traditional Indonesian fruit salad that combines a medley of tropical fruits with a spicy-sweet dressing made from palm sugar, tamarind, and chili.\nThe contrasting flavors of sweet, sour, and spicy create a tantalizing taste experience that is both refreshing and invigorating. Rujak is often enjoyed as a light and healthy snack on hot summer days.\n7. Nasi Padang\nOriginating from the Padang region of West Sumatra, nasi padang is a feast of epic proportions. This elaborate meal features a variety of dishes served with steamed rice, including rendang, sate, gulai (curry), and sambal (spicy chili paste).\nNasi padang is traditionally served in small plates or bowls, allowing diners to sample a wide array of flavors and textures.\nMartabak is a popular Indonesian street food that comes in two varieties: sweet and savory. Sweet martabak is filled with a rich mixture of chocolate, cheese, and condensed milk, while savory martabak is stuffed with minced meat, eggs, and vegetables.\nBoth versions are cooked until golden and crispy, resulting in a delectable treat that is enjoyed by people of all ages.\nBakso is a flavorful Indonesian meatball soup that is beloved for its hearty broth and tender meatballs. Made from a mixture of ground beef or chicken, tapioca starch, and spices, the meatballs are served in a fragrant broth alongside noodles, vegetables, and condiments such as soy sauce and chili paste.\nBakso is a popular street food that can be found in bustling markets and roadside stalls throughout Indonesia.\nNo list of traditional Indonesian foods would be complete without sambal, the ubiquitous chili paste that adds fiery flavor to countless dishes.\nMade from a blend of fresh chili peppers, garlic, shallots, and shrimp paste, sambal is a versatile condiment that ranges in heat level from mild to scorching.\nWhether served alongside rice dishes, grilled meats, or fried snacks, sambal is an essential element of Indonesian cuisine that adds depth and complexity to every bite.\nIndonesian cuisine is a celebration of flavors, textures, and culinary traditions that have been passed down through generations. From spicy rendang to fragrant nasi goreng, each dish tells a story of Indonesia’s rich cultural heritage and diverse culinary landscape.\nWhether you’re savoring street food in Jakarta or dining in a traditional warung in Bali, Indonesian cuisine offers a delicious and unforgettable culinary experience.", "domain": "food"}
{"url": "http://thesunonthehill.co.uk/", "date": "2024-04-14T14:43:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816879.72/warc/CC-MAIN-20240414130604-20240414160604-00230.warc.gz", "language_score": 0.930152416229248, "token_count": 172, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__1049253", "lang": "en", "text": "The Sun On The Hill is your independent city centre local, serving well-kept beer and home-cooked food in a laidback setting. Located in the heart of Birmingham on Bennetts Hill, you’ll be greeted with a friendly welcome, buzzing atmosphere and regular entertainment including live music, local DJs, and the latest sports.\n– FOOD –\nTuck into a juicy burger, share your favourite pick & mix dishes, or try our new box food. All of our food is simple, home-cooked and packed with flavour. Served from 12pm until 8pm Monday – Saturday and 12pm – 6pm Sunday you can start your day off with a big breakfast, pop in for lunch on your break, or see out the weekend with a homemade Sunday roast. Show your Independent Birmingham card for 25% off food throughout the week.", "domain": "food"}
{"url": "https://www.micronizedfoodproducts.co.uk/latest-news", "date": "2020-09-22T16:30:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400206329.28/warc/CC-MAIN-20200922161302-20200922191302-00727.warc.gz", "language_score": 0.9194929003715515, "token_count": 122, "dump": "CC-MAIN-2020-40", "global_id": "webtext-fineweb__CC-MAIN-2020-40__0__36192774", "lang": "en", "text": "Micronized Food Products is delighted to announce the launch of Reddibeet® Gold.\nReddibeet® Gold provides a completely natural, quick and convenient high-fibre feed that is both low in sugar and starch, making it a perfect choice for horses and ponies prone to laminitis or weight gain. It’s molasses, cereal and soya free, and soaks in under ten minutes. In addition, it has the nutritional benefit of added micronized linseed which is rich in Omega 3.\nReddibeet® Gold is available in 20kg easy open sacks", "domain": "food"}
{"url": "https://www.phocowboy.com/order", "date": "2023-11-28T19:55:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679099942.90/warc/CC-MAIN-20231128183116-20231128213116-00375.warc.gz", "language_score": 0.68586665391922, "token_count": 705, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__182925258", "lang": "en", "text": "Your cart is empty.\nAPPETIZERS (KHAI VI)\nA1. Shrimp Spring Rolls (2) (Gỏi Cuốn Tôm)\nRice paper wrapped lettuce, rice noodle and shrimp with peanut sauce.\nA2. Grilled Pork Spring Rolls (2) (Gỏi Cuốn Heo Nướng)\nRice paper, wrapped lettuce, rice noodle and grilled pork with peanut sauce.\nA3. Crispy Egg Rolls (3) (Chả Giò)\nRice paper wrapped taro, carrot, black mushroom, cellophane noodles, onion and pork.\nS3. Shrimp Papaya Salad (Gỏi Tôm Đu Đủ)\nSeasonal. Shrimp with papaya, jalapeno, cilantro, peanut and fried onion and special fish sauce.\nS1. Chicken Salad (Gỏi Gà)\nSteamed chicken with cucumber, tomatoes, onion and special fish sauce.\nS2. Shrimp Mango Salad (Gỏi Xoài Tôm)\nSeasonal. Prawn crackers, shrimp with mango, jalapeno, cilantro, peanut and fried onion and special fish sauce.\nCS5. Spicy Dried Egg Noodles (Mì Cay Trộn)\nShrimp, char siu pork, fish ball, squid, lettuce, bean sprout and soup on the side\nCS1. Shaken Beef Tenderloin (Bò Lúc Lắc)\nBeef tenderloin with bell pepper, white onion and mushroom.\nCS3. Wonton Egg Noodle Soup (Mì Hoành Thánh)\nEgg noodle, char siu pork, shrimp, pork wonton, lettuce, dried onion and green onion\nCS4. Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)\nChoice of egg noodle or rice noodle. Comes with squid, shrimp, fish ball and char siu pork.\nNOODLE SOUP (PHO)\nP9. House Special Pho (Phở Đặc Biệt)\nBeef noodle soup with eye round steak, tripe, brisket, beef ball and tendon.\nVERMICELLI NOODLES (BUN)\nSTIR-FRIED NOODLES (MI XAO MEM)\nM4. Seafood Crispy Egg Noodles (Mì Xào Giòn Hải Sản)\nShrimp, squid, fish ball, crab meat, black mushroom, carrots, onion, broccoli and snow peas.\nFRIED RICE (COM CHIEN)\nRICE DISHES (COM DIA)\nSANDWICHES (BANH MI)\nBM4. Cold Cut Sandwich (Bánh Mì Đặc Biệt)\nOriginal Saigon style combination of pate, ham, jambon, pork roll, house mayonnaise and soy sauce.", "domain": "food"}
{"url": "https://goodboygoodies.com/pages/about-us", "date": "2024-04-16T08:26:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817073.16/warc/CC-MAIN-20240416062523-20240416092523-00194.warc.gz", "language_score": 0.9689548015594482, "token_count": 454, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__84411277", "lang": "en", "text": "Welcome to Good Boy Goodies!\nOur journey began with our beloved fur baby, Mr. Chubb, a lovable Great Pyrenees/Poodle mix. Chubb is not just a pet but an integral part of our family, and we believe that our furry friends deserve the very best. That's why we created Good Boy Goodies – a brand dedicated to providing high-quality, delicious treats that you can feel good about giving to your dogs.\nLike many dogs, Chubb doesn't have the most sophisticated palate. In fact, he's known to eat just about anything! As concerned pet parents, we wanted to ensure that the treats we gave him were made from the finest ingredients, without any fillers or artificial additives. And so, Good Boy Goodies was born.\nWe carefully select each ingredient that goes into our treats, focusing on quality and health benefits. You won't find any wheat, corn, soy, or preservatives in our recipes. Instead, we use only the finest ingredients that promote your dog's well-being.\nWe believe that good food equals good health, and that's why we've included special ingredients like coconut oil and pumpkin in our treats. Coconut oil acts as a natural breath freshener, ensuring that your dog's kisses are always pleasant. Pumpkin aids in digestion, keeping your dog's tummy happy and healthy. It's these thoughtful additions that make Good Boy Goodies stand out from the pack.\nAt Good Boy Goodies, we are committed to providing treats that not only taste great but also offer health benefits for your furry companions. We understand that our dogs are more than just pets – they're our family, and they deserve the best care possible.\nWe take pride in being a small, family-owned business based in Macon, Georgia. Every batch of Good Boy Goodies is made with love and care, ensuring that your dog receives a treat that is as wholesome as the love they bring to your life.\nThank you for choosing Good Boy Goodies. We hope that our treats bring joy, tail wags, and happy moments to your furry friends. Join us in our mission to give dogs the treats they deserve – delicious, healthy, and made with love.", "domain": "food"}
{"url": "http://blog.kousho.net/2022/05/29/restaurant-fine-dining-industry-labour-agreement/", "date": "2024-04-20T14:21:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817650.14/warc/CC-MAIN-20240420122043-20240420152043-00386.warc.gz", "language_score": 0.9492642879486084, "token_count": 492, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__71178124", "lang": "en", "text": "Restaurant (Fine Dining) Industry Labour Agreement\nThe restaurant industry is a vital part of the global economy and contributes significantly to the employment of millions of people worldwide. In recent times, the industry has seen a surge in fine dining establishments, which offer high-end culinary experiences to customers. These restaurants require specialized labor, and hence, a comprehensive labor agreement is essential to ensure that employees are adequately compensated and receive proper working conditions.\nA labor agreement for the fine dining industry primarily covers wages, working hours, benefits, and job security. It sets the minimum wage for employees and determines the maximum number of working hours in a day and week. It also outlines the procedures for overtime pay, paid vacation, sick leave, and other benefits. A labor agreement would also provide job security measures such as rules for dismissals, layoffs, and seniority.\nOne critical aspect of the fine dining restaurant industry is the requirement of specialized skills and knowledge. Chefs, sommeliers, and other specialized staff are critical to the success of the restaurant. As such, a labor agreement would also outline the standards for hiring, training, and qualifications required for these specialized positions.\nAnother essential component of a labor agreement in the fine dining industry is the working conditions. Fine dining restaurants often require long hours of standing, repetitive tasks, and exposure to hot environments. Hence, the labor agreement would address the standards for ergonomic equipment, ventilation, and temperature control to ensure a safe and healthy working environment for employees.\nA labor agreement for the fine dining industry offers numerous benefits to both employers and employees. It provides a clear and concise framework for labor relations, ensuring that employees are treated fairly and that their rights are protected. Furthermore, it helps to attract and retain skilled labor, minimizing the costs associated with recruitment and employee turnover. For employers, a well-executed labor agreement can improve the efficiency of the restaurant and ensure consistent high-quality service for customers.\nIn conclusion, the fine dining restaurant industry requires specialized labor and a comprehensive labor agreement that outlines standards for wages, working hours, benefits, job security, hiring, training, and working conditions, is essential. Such an agreement benefits both employers and employees, ensuring a fair and equitable working relationship. Restaurant owners and managers must take the time and effort to craft such an agreement to help maintain the high standards of quality and service required in the industry.", "domain": "food"}
{"url": "https://wholisticrunning.com/2013/03/08/superfoods-for-runners-and-athletes/", "date": "2023-03-27T03:34:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296946637.95/warc/CC-MAIN-20230327025922-20230327055922-00491.warc.gz", "language_score": 0.9308348894119263, "token_count": 284, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__264407478", "lang": "en", "text": "Eating a whole foods, plant-based diet is essential for overall health and well-being. The addition of specific superfoods can give you added benefits and help you perform optimally. Keep reading to see what foods elite ultramarathon runner Damian Stoy adds to his diet for optimal health, enhanced recovery and peak performance.\n- Super greens: Barley Grass, spirulina and chlorella are alkalizing, full of nutrients and full of powerful anti-oxidants such as Superoxide dismutase (SOD).\n- Enzymes and probiotics: Essential for healthy digestion and helpful for quick recovery.\n- Flax and chia seeds: Full of omega-3s which are natural anti-inflammatories.\n- Powerful herbs: Turmeric, ginkgo biloba, aloe, grape seed extract and ginger are natural anti-inflammatories and speed up the healing process.\n- Super fruits: Goji berries, mangosteen, and acai enhance overall health and performance.\nMacro Greens and Miracle Reds are the perfect source for these super foods. Damian uses Macro Greens and Miracle Reds daily and always adds them to his post-run meal or smoothie. He also enjoys the MacroLife superfood bars which he eats before, during and after runs.\nDamian’s superfood smoothie for optimal performance and recovery:", "domain": "food"}
{"url": "https://thebooknut.com/2007/07/05/eat-cake/", "date": "2021-10-24T00:26:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323585828.15/warc/CC-MAIN-20211023224247-20211024014247-00719.warc.gz", "language_score": 0.9796297550201416, "token_count": 593, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__269345985", "lang": "en", "text": "It was probably inevitable that I read a book called “Eat Cake”, where the description on the back begins: “Ever since childhood, Ruth has found baking cakes to be a source of relief from the stresses of life.” Well, yeah. A novel with cake as stress relief? That’s the book for me. (Mmmmm, cake.)\nSo, Ruth is a 50-something housewife whose husband has a perfect job, whose 16-year-old daughter Camille doesn’t talk to her except in anger, and whose mother has been living with them for a year ever since her house was broken in to. Things are going pretty well when she gets a double life-whammy: her husband gets laid off from his high-paying job, and her estranged father breaks both his wrists and comes to live with her family. So, of course chaos — and cake — ensues.\nThe plot itself is a feel-good-and-find-your-purpose-in-life one, nothing deep, or spectacular. It’s just a fun ride. I probably would have been more moved by it if I had read it a couple years ago. But I found this book to be YUMMY. Jeanne Ray just knows how to describe cake. The whole act of choosing which cake to bake, baking it serving it, eating it… it becomes an art form. While I’m probably not even going to attempt any one of the dozen cake recipes in back (no one else would eat them, and I DO NOT need a whole cake to myself), I loved reading about them. Ray should write more food-based books, because she does that part so well.\nI’ll leave you with my favorite passage in the book:\nCakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declines the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a part, a birthday, a wedding. A cake is what’s served on the happiest days of your life.", "domain": "food"}
{"url": "http://www.damimmo.com/menus/", "date": "2020-11-29T06:54:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141197278.54/warc/CC-MAIN-20201129063812-20201129093812-00345.warc.gz", "language_score": 0.8446282744407654, "token_count": 621, "dump": "CC-MAIN-2020-50", "global_id": "webtext-fineweb__CC-MAIN-2020-50__0__148392493", "lang": "en", "text": "View our Current Menus\nKosher Dinners Available\nThe House Specialities\nJumbo Colossal Crabmeat\nServed with two sauces: a classic cocktail sauce and a dry mustard sauce.\nPaper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.\nFresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.\nBaby Arugula Salad\nFresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.\nSpring Baby Spinach\nSpring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.\nStuffed Portabello Mushroom\nA 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.\nOpen Face Seafood Ravioli\nA combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.\nButterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.\nButterflied T-Bone chop charbroiled with garlic, rosemary, and sage.\nTenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.\nA 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers.\nGrilled Chilean Sea Bass\nChilean sea bass grilled over an open fire and served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic)\nTwo six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta.\nFrutta di Mare with Al dente Paccheri Pasta\nLobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.\nSurf and Turf\nBlack Angus Filet Mignon with Jumbo Colossal Crabmeat, Saffron Risotto and Grilled Marinated Artichoke Hearts.", "domain": "food"}
{"url": "https://www.jjwines.com.au/About-Us/Why-Organics-", "date": "2024-04-24T16:20:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296819668.74/warc/CC-MAIN-20240424143432-20240424173432-00398.warc.gz", "language_score": 0.9590029120445251, "token_count": 317, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__17363038", "lang": "en", "text": "Why Organic ?\nOrganic wine has been made with organic grapes grown without the use of synthetic chemicals, fertilisers and pesticides. The result – clearer, brighter, fruiter wines with strong regional characteristics. The magic also happens in the winery with the winemaker and we’re lucky we have one of Australia’s most talented winemakers who is at the forefront of our organic winemaking.\nThe certification process provides you with an absolute assurance that weeds were controlled without herbicides by using native pasture grasses, slashing and sheep grazing. Fungal diseases were controlled using natural products without artificial or synthetic carcinogenic sprays.\nOur organic wines have freshness and vibrancy and many of our customers say they can taste the difference from non organic wines. The biggest difference with organic winemaking is the level of sulphur with organic red wines being less than 100ppm (non organic wines could have up to 300ppm). Whilst sulphur is a naturally occurring by-product of the fermentation process by using proven organic winemaking techniques and carefully managing the fruit from vineyard to barrel much less sulphur needs to be added to the wine as a preservative.\nJ&J Wines has been producing award winning organic wines since becoming fully certified in 2012. Our premium organic grapes from our single vineyard in the world renowned wine region of McLaren Vale go into our Rivers Lane Shiraz, Reserve and Eminence wines which are a tribute to the quality and passion the J&J family strives for and our commitment to organic viticulture.", "domain": "food"}
{"url": "https://chrisgrande.com/2013/03/25/allston-almost-makes-me-feel-like-clement-street/", "date": "2023-12-04T17:04:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100531.77/warc/CC-MAIN-20231204151108-20231204181108-00065.warc.gz", "language_score": 0.949638843536377, "token_count": 699, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__103245196", "lang": "en", "text": "We enjoyed a nice Sunday afternoon in Allston yesterday. Brighton Ave particularly. Because we have enjoyed our past meals there so much, we dropped in for a late lunch/brunch at Jo Jo Taipei – which serves up delicious Taiwanese food. The variety was good and a couple of the dishes we ordered got rave reviews from the Mrs and my mom, who along with little bao bao, joined me for this lovely escapade (By the way, they offer a 10% discount for cash purchases).\nThe sun came out by the time we walked out the door, when we proceeded to cross the street to Yi Soon bakery and got a few treats we liked. Next door was Infusion Tea where Mrs G got a ginger boba tea for herself. Since we were in the neighborhood, we walked a couple of blocks and to Super 88, soon Hong Kong Supermarket, and got our fill of vegetables and other supplies.\nYes! Hot Pot!\nAnd the grand prize – we picked up a shiny new hot pot – something we enjoy thoroughly (we have one in California, but not here). We found that when we go out to hot pot, we end up spending 19-21 dollars per person – which is steep for what we usually get. For example, we really like watercress and a small\nbunch of this costs $3+ at the restaurant. We got 3 enormous bunches (really enormous) for under $3.\nWe estimated that whereas 3-4 people would spend 60-80 dollars at a hot pot restaurant, with the home version, after the one time cost of the hot pot ($35-50 typically), each meal for 3-4 people would cost $15 TOTAL, give or take a few bucks depending on types of meat or seafood added (if any). Also, the soup broth that we like, in its exact form, can be found at most Chinese markets. We use Little Sheep Brand and they had a sale yesterday 3 packages for $10 (each package has 2 servings which are so powerful we stretch to 4 each).\nFurthermore, we like to mix some of the best of Japanese hot pot (Shabu Shabu) with Chinese by adding acorn squash (Kabocha), trumpet mushrooms, and udon noodle.\nWant to Host Dinner, But You Cook So Bad, You Burn Pasta?\nA little helpful advice – if you’re not a cooking genius, but want to have people over, get a hot pot. You’ll look cool and won’t need to much expertise (just go to a hot pot place 3 times and you’ll have the idea down. There, I just solved your dinner hosting problems – no more burnt food.\nWhat Does This Have to Do with “Clement Street?”\nClement Street is a street in the Richmond District of San Francisco. I call it “Little Chinatown” and it’s a place we visit way more often than the real Chinatown in SF. Chinatown is nice too, but Clement Street has great restaurants (not all Chinese) and wonderful little\nplaces to find groceries on the cheap. Allston is not really close to feeling like Clement Street yet, but if more cool little Asian places (restaurants, bakeries, stores, tea shops, etc) open up there, maybe it will help me not miss Clement St too much!", "domain": "food"}
{"url": "https://amyaikin.wordpress.com/2011/10/20/katsudon/", "date": "2016-02-14T07:56:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2016-07/segments/1454701171770.2/warc/CC-MAIN-20160205193931-00199-ip-10-236-182-209.ec2.internal.warc.gz", "language_score": 0.9209356307983398, "token_count": 386, "dump": "CC-MAIN-2016-07", "global_id": "webtext-fineweb__CC-MAIN-2016-07__0__5911724", "lang": "en", "text": "Katsudon is one of my husband’s favorite meals, and it is definitely comfort food for me, too. As I’ve mentioned, here in Japan, fried cutlets (katsu) and croquettes (korokke) are very common in grocery and convenience stores, but you can also make your own for this. Katsudon is great for using leftover katsu, since it doesn’t need to be crispy. If you’re in Japan, you probably already know this tip, but grocery stores sell a lot of prepared foods, and if they aren’t sold by closing each day, they are thrown away. To prevent waste, most stores start marking down their prepared foods a few hours before closing – 20%, 30%, eventually down to 50% off! So sometimes I go over to the grocery store in the evening and see what’s on sale, then use it for something like this the next day.\nKatsudon (adapted from here) – serves 2\n1 tbsp vegetable oil\n1/3 cup dashi\n2 tsp sugar\n1 tbsp soy sauce\n1 large or 2 small katsu (or make your own), sliced into strips\n3 eggs, beaten\n1 green onion\ncooked white rice\nHeat oil in a saucepan over medium heat. Slice the onion into strips and saute it in the oil until translucent.\nMix together the dashi, sugar, and soy sauce, and pour it over the onions. Place the sliced katsu on top of the onions, and then pour the beaten eggs over everything.\nPut the lid on the saucepan and cook for 2 – 3 minutes until the egg is mostly done.\nPut cooked rice in two bowls. Scoop the mixture of katsu, egg, and onion on top of the rice. Sprinkle with sliced green onion.", "domain": "food"}
{"url": "https://www.trainbloom.com/post/eating-for-health-vs-eating-for-fat-loss", "date": "2023-09-29T19:55:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510528.86/warc/CC-MAIN-20230929190403-20230929220403-00201.warc.gz", "language_score": 0.9422124624252319, "token_count": 1870, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__114310682", "lang": "en", "text": "Updated: May 6, 2020\n\"First meal of the day! Who said eating healthy can't be delicious? #summerbod here I come!!!\"\n**Insert eye roll here**\nLet's just break it down.\nThey've put together an unquestionably healthy meal. Two slices of golden flax whole grain bread, coated with organic nut butter, thinly sliced banana wheels on top, sprinkled with raw honey and chia seeds.\nMy mouth is watering just looking at my Instagram feed.\nBreaking it down, this is the perfect picture of a healthy meal.\nWhole grain bread with flax, which contains omega-3 fatty acids and fiber to help with everything from heart health to a smooth digestive track.\nOrganic nut butter loaded with healthy poly- and monounsaturated fats helping lower LDL (bad) cholesterol levels with an anti-inflammatory bonus.\nBananas, with magnesium, potassium, and starch, rich in soluble fiber (if banana is unripe).\nRaw honey aiding digestive tissues and packing powerful antioxidants.\nAnd chia seeds bringing it home with 10g of fiber per ounce and more omega-3's to help raise HDL (good) cholesterol levels.\nTruly an impeccable way to start the day.\nYour goal is to lose weight.\nWhat I am trying to illustrate in this post is that there is a difference in eating for health and eating for weight loss. The hard part to understand is not every healthy meal is good for weight loss and not every meal for weight loss is healthy.\nLet's start by defining what is essential for weight loss.\n1) A calorie deficit.\nThat's it. For the last 30 years of research into the topic, that is the only essential piece for losing weight. (Yes, I know calories aren't the only thing that matter. So much goes into changing body composition, but a calorie deficit is the only thing consistently proven that is needed to lose weight). It doesn't sound sexy, it doesn't sound difficult, and that's why people discredit the \"calorie counting\" method. But even if you aren't counting, your body is.\nSo let's look at the above mentioned meal and break it down calorie by calorie:\nTwo slices of Golden Flax whole grain bread: 300 calories\nTwo servings of Organic Nut Butter (one serving for each slice): 380 calories\nOne medium banana: 116 calories\nTwo table spoons of chia seeds: 118 calories\nTwo table spoons of raw honey: 139 calories\nTotal Calories: 1,053\nIf your goal for fat loss is 1500 calories a day, then you just ate more than 2/3 of your daily calories before 9:00am. And lets be real, will probably finish the day at 2,500+ with lunch and dinner still waiting. So even though you got all this health, your body isn't changing.\nNow, just for fun, let's look at a Big Mac Meal with a Diet Coke:\nBig Mac: 563 calories\nMedium Fry: 340 calories\nMedium Diet Coke: 0 calories\nTotal Calories: 903\n\"Wait, so are you saying if I want to lose weight, I should eat Big Macs and not micro-nutrient dense foods?\"\nABSOLUTELY NOT (even though Jordan Syatt ate a big mac for 30 days straight and still lost 7 pounds to prove a point. I'll link the video at the bottom of this article.)\nI am just trying to highlight the fact that what always looks \"healthy\" might not line up with your goals, and that, sometimes, foods or meals that look extremely \"healthy\" carry the most calories.\nAny diet will work if this one rule is in place. Keto? Yup. Vegan? Sure. Caveman? Why not.\nAs long as consistently over time, calories in < calories out, you will lose weight.\nNow comparing the two meals above on a micro scale looks completely different. Like anything in life, there is a good and a bad.\nThere's good music and there's bad music. There's good conversations and there's bad conversations. There's good sex and there's bad sex. There are good calories, and there are bad calories.\nI mentioned the micro-nutrients in the first meal. All the omega-3's, the vitamin and mineral complex, the ungodly amount of fiber... everything that your body wants.\nThe Big Mac meal offers almost nothing. Over-processed beef, packaged sauces, lettuce and bread, deep fried potatoes... the stuff your body does not want inside.\nOne will make you feel like crap while the other will make you feel great.\nSo how do we make the two overlap?\nI am not trying to make eating healthy and eating for fat loss seem like two completely different things. You can have something healthy that also will help you with fat loss. And you should. It's just understanding all angles of the problem.\nEating for fat loss shouldn't be a blast. It should suck sometimes. Having to restrict what you eat is never fun and will never be fun. But we can make eating for fat loss healthy. We just have to look for foods that are nutrient dense and don't carry as many calories.\nIn previous posts, I mention the three macro-nutrients and the calories they all hold:\n1g Carbs = 4 cal\n1g Protein = 4 cal\n1g Fat = ~9 cal\nLet's notice that fat carries more than 2x as many calories as carbs or protein -- something you will notice in \"healthy\" looking meals that hold too many calories, is a s*** ton of fat.\nThe above mentioned banana/toast meal holds 48g of fat. (Yes, that is scientifically considered a s*** ton.)\nHere are some lists of calorie heavy / higher fat \"healthy\" foods:\n- Whole Eggs\n- Nuts / Seeds\n- Peanut Butter / Nut Butter\n- Olive Oil (for cooking base / dressing)\n- Coconut Oil\n- Oily Fish\n- Salad Dressings (Ranch, Caesar, Italian, etc.)\n- Dark Chocolate\n- Grass Fed Beef (80%> lean)\nI am not saying we can't eat these foods if we want to lose body fat. I'm saying when we are aiming for a certain daily calorie intake, a lot of these foods typically send us over.\nNow, a list of foods that are very micro-nutrient dense, and don't carry a ton of calories:\n- Lower sugar fruits (blueberries, raspberries, strawberries, grapes, watermelon, orange)\n- All leafy greens & vegetables (spinach, kale, carrots, tomatoes, asparagus, brussels sprouts, etc.)\n- Lean Grass Fed Beef (90%+ lean)\n- Lower Fat Fish (cod, mahi-mahi, tuna, tilapia, halibut, some salmon)\n- Egg Whites\n- Greek Yogurt\n- Sweet Potatoes\nHow this all works out\nMy view on diets is that they are not black and white. I believe in tracking calorie and macro-nutrient intake because it gives people wiggle room day-to-day on what they eat and is easy to point out where a problem is in a diet, which is usually what is most sustainable. If you want some peanut butter, you can fit it in. If you want the ice cream, you can squeeze that in as well. In moderation.\nJust remember, whatever your diet looks like, the calorie in vs. calorie out rule will always hold true whether you are measuring or not.\nBut whatever your diet looks like, it can always be hard to fit in all the nutrients we need. I always recommend using a leafy green powder to make sure you're getting everything you need on days that your diet looks less than perfect. (Onnit makes a great powder. So does Organifi.)\nImportant Closing Words\nIf you have been struggling with losing weight, now, in the past, or always, I implore you to track what you eat. It is hard. You will not be good at it (at first).\nIt shouldn't be that hard to see why.\nIf you have a money problem, you track your income and spending.\nAt work, when an employee isn't getting the job done, you track what they're doing on a daily basis.\nYou track because you know it will show you where you've done wrong.\nSo take a total of 15 minutes a day, and pay attention to what you are putting in your body. When trying to solve the problem for fat loss, the devil you know is better than the one you don't.\nI Ate One Big Mac Every Day for 30 Days And Lost 7lbs (Here's How)\nBread + PB + Banana + Chia + Honey Nutrition", "domain": "food"}
{"url": "https://travelcooktell.com/corn-chicken-egg-salad/", "date": "2021-10-28T05:15:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323588257.34/warc/CC-MAIN-20211028034828-20211028064828-00154.warc.gz", "language_score": 0.8935602307319641, "token_count": 557, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__43435851", "lang": "en", "text": "If you like Egg Salad and Chicken Salad you will love this delicious Corn Chicken Egg Salad! Other ingredients include pickles and cranberries. And the dressing is half mayo, half yogurt so the creaminess is the same, but it has less calories!\nI don't know about you, but I love creamy salads! I don't like them overloaded with mayonnaise. If they are, you end up not tasting anything else on the dish. And that's not good. Well, I guess balance is everything, right? 🙂\nTo make this Corn Chicken Egg Salad you will need:\n- cooked chicken\n- hard boiled eggs\n- canned corn\n- plain yogurt\n- cider vinegar\n- Dijon mustard\n💭 Tips and Variations\nYou could use only mayo (and omit the yogurt) but the combination is delicious and there will be less calories.\nYou can substitute the cranberries for raisins (golden ones go better here).\nIf you don't like Dijon mustard you can just leave it out or substitute for yellow mustard.\nHave all the ingredients chilled before hand, so you can make this salad and serve ir right away.\nThis is a great way to use leftover chicken, or turkey!\nYou can also use this to make sandwiches.\nYou can keep it in the refrigerator in an airtight container for up to a day.\n🍽️ How to serve this salad\nThis salad is great on its own but you could also add some greens or use it to make a fulfilling and yummy sandwich!\nYou could also have this as a side dish for a hot sandwich - in this case it will serve more than just 3 people.\nYou could also make it to take to a picnic. In this case, do not mix the dressing to the salad - leave to do this just before serving.\nI think you might also enjoy this chicken avocado salad with creamy honey mustard dressing.\nCorn Chicken Egg Salad\n- 2 cups cooked chicken shredded\n- 1/2 cup celery chopped\n- 3 eggs hardboiled, chopped\n- 1/2 cup canned corn\n- 1/2 cup pickles chopped\n- 1/4 cup cranberries\n- 1/2 cup mayonnaise\n- 1/2 cup plain yogurt\n- 1 tbsp cider vinegar\n- 1 tsp Dijon mustard\n- 1/8 tsp salt\n- 1/4 tsp pepper\n- In a large bowl mix all the salad ingredients\n- In a separate small bowl mix all the dressing ingredients\n- Pour the dressing over the salad and toss very well\n- Serve immediatelly, or keep in the refrigerator, in an airtight container for up to a day.", "domain": "food"}
{"url": "http://www.twobeardsandababy.com/our-journey/2015/4/22/dinner-time", "date": "2019-08-23T01:17:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-35/segments/1566027317688.48/warc/CC-MAIN-20190822235908-20190823021908-00332.warc.gz", "language_score": 0.9885695576667786, "token_count": 915, "dump": "CC-MAIN-2019-35", "global_id": "webtext-fineweb__CC-MAIN-2019-35__0__53011026", "lang": "en", "text": "Posted by Anthony\nMy first solo foray into cooking wasn’t exactly a success. I was about 7 and I had spent the afternoon with my Nana, helping her to make homemade pasta and other things for dinner. For dessert, we made pudding from a mix. It wasn’t an instant mix—it required a few additional items and then it had to be cooked—but it was pretty straightforward. At least, it seemed pretty straightforward with her by my side guiding me. I enjoyed making and eating it so much that she sent me home with another box of mix so that I could make it again.\nA few days later, I tried to make that box of pudding on my own. Except that the heat must have been up too high or I hadn’t stirred the pudding enough or maybe a combination of the two. I had burned the pudding to the bottom of the pan and it tasted awful. I still had a lot to learn about cooking.\nMy Nana (my maternal great-grandmother) was always happy to have my help in the kitchen. Whether it was sprinkling something into a soup or helping to make pasta. Similarly, my Grandma (my paternal grandmother) also welcomed my help in the kitchen. But I learned less about technique from both of these women and more about purpose.\nMy Nana was famous for always trying to feed everyone. Whenever we would visit (which was often), she was constantly trying to get us to eat. “Just a mouthful,” she would insist. “No, Nana. We just had lunch. We’re not hungry,” we would reply. Eventually, she would wear us down and seemingly in the blink of an eye, the table would be covered with a full meal. Homemade soup, pasta with sauce, bread, salad, some chicken or a roast that she happened to have in the fridge.\nGrandma was a bit more reserved when it came to, well, everything. She was, after all, German to my Nana’s Italian. But she still enjoyed cooking and sharing good food. Grandma was especially great when it came to dessert. Her coffee cake was the stuff of legends. And even if everyone else in the world required me to clear my plate before I could have dessert, Grandma believed that there was always room for ice cream. It melts as you eat it, her thinking went, and fills in the cracks between all the rest of the food.\nFrom both Grandma and Nana, I learned a very important life lesson: food is love. Food is a necessity, but it’s also a way to connect with people and to make them happy. Growing up, we ate dinner as a family almost every night. We talked about our days and what was going on with us, about the news and the weather, and about things that made us happy and sad. I didn’t know it at the time, but I was building a life-long connection to the importance of sitting down for a meal with my loved ones.\nWhen I left for college, Grandma gave me a copy of How to Cook Everything by Mark Bittman. She told me, “If you can read, you can cook.” I was dubious. I had read the directions on that box of pudding mix and that hadn’t turned out very well. But, I had been very lucky to eat a lot of good, home-cooked meals growing up and once I was on my own, boxed mac and cheese and take-out pizza only went so far.\nSo, I started to find simple recipes that I could make from the cookbook. Although I had a few minor kitchen disasters, my skills and techniques slowly improved. Even in college, I cooked dinner for myself almost every night after I moved into my own apartment. And now, even when Kirk and I have different schedules, we make time to sit down together and eat dinner.\nThis is something that we plan to continue to do once we have kids. Indeed, in such a fast-paced, modern world, it seems vital to hold a space where we can connect with our families, with our spouses, and our children. It is necessary that we eat. It is also necessary that we connect and share with each other. One of the most important values that I hope to teach our children is the importance of connecting and sharing with each other over a meal.", "domain": "food"}
{"url": "http://www.kalotyskitchen.com/home/2018/1/9/vegetable-laksa", "date": "2019-05-22T18:47:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232256948.48/warc/CC-MAIN-20190522183240-20190522205240-00149.warc.gz", "language_score": 0.7776913642883301, "token_count": 335, "dump": "CC-MAIN-2019-22", "global_id": "webtext-fineweb__CC-MAIN-2019-22__0__139996945", "lang": "en", "text": "Packed full of goodness and warmth this dish is the perfect dish for Winter.\nFor the paste:\n- 6 red chillies\n- 1 tsp ground coriander\n- 1/2 paprika\n- 1/2 tsp ground cumin\n- 1/2 tsp turmeric\n- 1 onion chopped\n- 2 lemongrass sticks chopped\n- 3cm galangal or ginger\n- 2 cloves crushed garlic\n- 2 tsp shrimp paste\n- handful of cashew nuts\n- 1 tbsp peanut oil\nFor the curry:\n- 1 tsp oil\n- 2 tbsp laksa paste\n- 500 ml coconut milk\n- 2 carrots cut into thin strips\n- Any other veg you wish to add\n- 300g vermicelli rice noodles\n- Handful of fresh coriander\n- Red chillies & spring onions to garnish\n- 500ml vegetable stock\n- Combine all the ingredients in a blender and blitz to form a paste.\n- In a large saucepan, heat the oil and add your homemade laksa paste. Fry gently for 2 minutes to cook off the paste.\n- Add the coconut milk and stock and bring to the boil.\n- Add all the vegetables (I added broccoli, carrots, courgette, mangetout, baby corn and green beans) and simmer for 10 minutes till the vegetables start to soften. (I like my vegetables to still have some crunch to them.)\n- Add the rice noodles and cook for 3 minutes till they start to soften.\n- Serve and garnish with red chillies, spring onions and some fresh coriander.", "domain": "food"}
{"url": "https://postandbeamla.com/everytable-x-post-beam-collab/", "date": "2024-03-01T06:40:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475203.41/warc/CC-MAIN-20240301062009-20240301092009-00083.warc.gz", "language_score": 0.9154194593429565, "token_count": 378, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__91878089", "lang": "en", "text": "Available starting February 4 at Everytable locations.\nPost & Beam collaborates with Everytable on Creole Chicken Grain Bowl.\nEverytable, Los Angeles’ emerging social enterprise that seeks to make nutritious and delicious food affordable and accessible to everyone, and Post & Beam, the acclaimed Black-owned, South Los Angeles fine-dining establishment, have collaborated on a new Everytable menu offering, the Creole Chicken Grain Bowl. The new entrée celebrates Post & Beam’s award-winning cuisine, a blend of soulfully crafted dishes, and includes spice-roasted chicken, dirty rice (a savory blend of andouille sausage, brown rice, roasted sweet potatoes, red pepper, green onions and lemon), collard style kale, spinach, and Post & Beam-inspired chicken gravy.\nThe Creole Chicken Grain Bowl will be available beginning on February 4 in all Everytable storefronts and through the company’s meal subscription and delivery service that now extends throughout most of Los Angeles County.\n“Bringing fresh, quality ingredients to the South Los Angeles community has always been a part of our mission and partnering with Everytable helps us fulfill that mission,” said John Cleveland, chef and co-owner, Post & Beam. “Making healthy food accessible and affordable has been a challenge in this community and together we are tackling this problem at a time when it matters most,” added Roni Cleveland, a native of South LA and co-owner, Post & Beam.\n“This is an extraordinary opportunity for Everytable to partner with such an acclaimed restaurant that has been a staple in the community,” said Sam Polk, CEO, Everytable. “Moreover, we celebrate and admire Chef John and Roni, who continue to inspire and be a resource for Black leaders and entrepreneurs in their community.”", "domain": "food"}
{"url": "https://www.blog.premiere-neige.com/savoie-recipes-alps/", "date": "2024-02-22T07:50:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473735.7/warc/CC-MAIN-20240222061937-20240222091937-00406.warc.gz", "language_score": 0.8985711932182312, "token_count": 1287, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__59107876", "lang": "en", "text": "Here’s a round up of our favourite Savoyard dishes, including recipes for those looking to rekindle those fond mountain memories at home or on their next self-catered winter ski holiday…non-cheese lovers look away now!\nFrench & Swiss Alps Traditional Recipes\nOriginally hailing from Switzerland, this legendary cheese-based delight dates way back to 1699, and makes for a fun, sociable mealtime, as well as being great for groups and those travelling with kids.\nIn Savoie, our locally-produced Beaufort cheese normally replaces the traditional Swiss Emmental, but the recipe is pretty flexible and can be adapted to include any mixture of these cheeses as well as Gruyère, Comté, and Reblochon, which are all readily available too.\nIngredients (per person)\n1 x small glass white wine*\n200g of cheese (grated or cut into small pieces)\n½ clove garlic\n½ liqueur glass of Kirsch or Marc de Savoie (a local brandy similar to Grappa)\nCrusty bread, cubed (stale bread works best)\nGrated nutmeg to taste\nGround pepper to taste\n*Apremont is a good choice if using a local Savoie wine, otherwise any dry white wine such as Sauvignon Blanc will do.\nWhite wine is also a great choice to drink with this dish as it help break down the cheese for digestion.\nUsing a fondue or other enamel pan, rub the inside all over with the garlic to season\nOver a moderate heat, add the white wine until boiling, taking care to hold some back (it is easier to add wine later to thin down the melted cheese than it is to add more cheese to thicken a mixture that is too runny)\nAdd the cheese to the wine gradually, stirring constantly until the mixture melts and thickens. Add a little more wine if the mixture is too thick, and be careful that it doesn’t catch on the base of the pan\nAdd the Kirch and seasoning to taste\nServe at the table over a low flame with chunks of crusty bread, long forks, boiled potatoes, charcuterie, cornichons and a simple green salad.\nSimple to prepare, and a French ski holiday staple, tartiflette is the iconic Savoyard dish, using local Reblochon cheese layered with potatoes, onions, and bacon lardons for an indulgent and satisfying treat.\nFor an even more local twist, replace the potatoes with Crozets. These small pasta shells are made from buckwheat flour, and Croziflette is a delicious regional speciality unique to the Tarentaise area of Savoie.\nIngredients (serves 4)\n1 x Reblochon cheese\n200g smoked bacon lardons\n1 x small glass white wine\nGround black pepper to taste\nGrated nutmeg (optional)\nPeel and slice/roughly chop the potatoes\nThinly slice onions\nIn a pan, fry the onions and bacon lardons until golden (approx. 3 minutes)\nAdd the potatoes, and leave to cook over a moderate heat for 20 minutes\nPreheat oven to 200ºC\nDeglaze the pan with the white wine and cook for a further 5 minutes\nSeason with freshly ground black pepper and nutmeg (if desired)\nSlice the Reblochon in two to make two thin rounds. Chop one half and mix in with the potatoes/bacon/onions, and keep the other half to place on top.\nIn an ovenproof dish, layer the potato/bacon/onion mixture with pieces of chopped Reblochon, and place the remaining ½ slice of Reblochon on top, crust side up.\nCook in the oven for 15-20 minutes until the Reblochon is melted and golden\nServe hot with a green salad on the side\nA traditional peasant dish, Raclette (from the French verb racler, meaning “to scrape”) is a semi-firm cows milk cheese, eaten either sliced or melted. A little trickier to re-create at home, this dish is normally eaten by scraping the melted layer from the crust of a large wheel of cheese, using a wooden scraper.\nYou may be lucky enough to have a Raclette machine in your Première Neige chalet, but if not, these heated lamps can be seen adorning the tables in the local restaurants, and can also be hired in-resort if you are self-catering.\nLike many of these cheese-based delicacies, it is best enjoyed with salad, fresh bread, charcuterie, pickles, and a crisp glass of local white wine.\nDiots de Savoie\nThese locally-made sausages come in several varieties, and are served cooked or dried to be eaten hot or cold.\nThe most popular recipe boils them with onions and local Savoie white wine to be served with potatoes, polenta or crozets.\nIngredients (serves 4)\n6-8 diot sausages\n500ml white wine (Apremont, Joigneux Blanc or Chignin are good local options)\n1 sprig thyme\n2 bay leaves\nCook the diots in a pan with butter until golden brown, and put to one side\nThinly slice onions and shallots and add to the butter in the pan\nSprinkle over flour\nAdd the white wine, diots, thyme and bay leaves, and cook in a covered pan for 40mins\nAdd additional white wine or water if necessary\nServe with polenta, potatoes or crozets\nLook for a nice local Gamay red wine to enjoy with this dish.\nThere’s no doubt that with the array of fabulous local cheeses, cured meats and tipples, these recipes inspire memories of the mountains, snowy landscapes, warm open fires and shared fun with friends and family.\nBy Chris|2023-06-28T08:28:14+00:00June 27th, 2023|", "domain": "food"}
{"url": "http://www.whangarei-libraries.com/Whats-Happening/Whats-On/Pages/Author-Visit-Barbara-Unkovic-2.aspx", "date": "2017-04-25T22:35:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917120881.99/warc/CC-MAIN-20170423031200-00577-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9484921097755432, "token_count": 385, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__230085155", "lang": "en", "text": "The Adriatic Kitchen\nRecipes Inspired by the Abundance of Seasonal Ingredients Flourishing on the Croatian Island of Korčula\nBarbara Unković has always been drawn to the land of her father, the sun-soaked Croatian island of Korčula in the Adriatic Sea. She lived there for seven years in the seaside village of Racisce, immersed in its way of life, its culture, history and food.\nNow, inspired by the island's culinary traditions and its abundance of fresh seasonal ingredients, Barbara has produced The Adriatic Kitchen, a rustic kitchen notebook full of irresistible recipes and evocative memories.\nOver 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd’s Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. The Adriatic Kitchen is a must-have for those wanting to experience traditional food at its best.\nCome along to meet Barbara, ask her about her life, her writing and The Adriatic Kitchen. Signed copies will be available for purchase.\nBorn in Whangarei, Barbara Unković is of Croatian and English descent and is a cousin to DH Lawrence.\nShe is the author of six published books. Her seventh publication, a rustic kitchen notebook and memoir,\nThe Adriatic Kitchen was released in April 2017.\nBarbara writes in several different genres. Her specialty is flash fiction. She is the recipient of more than thirty writing awards in the UK, Ireland, Finland and the USA including three International Book Awards and a USA Best Book Award. Barbara has a Master of Creative Writing with honours from the University of Auckland in New Zealand.", "domain": "food"}
{"url": "https://www.monmouthbsa.org/scoutingforfood", "date": "2024-03-01T06:22:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475203.41/warc/CC-MAIN-20240301062009-20240301092009-00828.warc.gz", "language_score": 0.9331656098365784, "token_count": 151, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__264244", "lang": "en", "text": "Scouting For Food\nScouting for Food is a Council-wide activity or program that never takes a break!\nYou can scout for food all year round. Our traditional time is the fall but you can also collect food in the spring. When you plan your yearly calendar, please do not forget to include this very important event..\n- Deliver a bag to each home in your town, collect the bags the following weekend and donate the food to a local Food Pantry\n- Set up a date at the Supermarket and collect food from the patrons, then deliver the food to the local Food Pantry\nAfter you are done with your collection, please fill out the Collection Form below and send it to Council to let us know how you did!", "domain": "food"}
{"url": "https://www.harristea.com/southern-breeze-sweet-tea/", "date": "2023-03-31T06:23:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296949573.84/warc/CC-MAIN-20230331051439-20230331081439-00715.warc.gz", "language_score": 0.9053642749786377, "token_count": 372, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__231482323", "lang": "en", "text": "Guilt Free Sweet Tea!\nSouthern Breeze Sweet Tea is inspired by South itself. It’s shady-porch perfect, made with real tea leaves in a pre-sweetened bag that you brew, steep, chill and enjoy. It’s sugar free, so you can sip and share glass after guilt-free glass. Enjoy heavenly hospitality with zero calories.\nSingle Serve Cold Brew Sweet Tea\nOur new Cold Brew Sweet Tea delivers the Southern sweet tea taste you love without the hassle of boiling water. It’s sweet tea perfection in a pre-sweetened bag that you cold-water brew, steep, chill and enjoy. Simply place a tea bag in water and in 5 minutes you have fresh brewed sweet tea – a bold taste that’s fast, easy and delicious. Our new tea bags are single serve, so you don’t have to make a whole pitcher when you crave one glass of zero-calorie deliciousness. Each tea bag is individually wrapped so you can take them to go and brew wherever your heart desires.\nFamily Size Sweet Tea\nOur family size tea bags make 1 quart of sweet tea with all the flavor and none of the calories. By pre-sweetening our specially blended tea, we make it easy for you to brew up a pitcher and enjoy guilt-free sweet tea. No need to measure sugar or add any sweetener, it’s already in the bag. It’s everything Southern sweet tea should be with zero calories.\nSouthern Sweet Tea with Zero Calories\nBrewed in Southern tradition, you don’t have to sacrifice your favorite foods anymore to enjoy our sweet tea. We removed the calories, but not the traditional sweet tea taste you know and love. Life is a little sweeter when you eat your calories instead of drink them.", "domain": "food"}
{"url": "https://barnard.edu/primarycare/events", "date": "2023-09-22T08:38:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506339.10/warc/CC-MAIN-20230922070214-20230922100214-00604.warc.gz", "language_score": 0.9298741817474365, "token_count": 287, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__254384989", "lang": "en", "text": "College Cooking 101: Finding Confidence in Your College Kitchen\nIf you’re navigating how to cook, grocery shop, and meal prep on a budget while juggling school and extracurricular demands, then this program is for you!\nWatch Barnard alumna and culinary nutritionist Carly Wertheim (’14) in this interactive cooking workshop. You'll learn how to prepare 2 budget- and time-friendly recipes (Sheet Pan Vegetable Rainbow with Chicken or Chickpeas & Overnight Oats), which you can find below. You'll also learn many amazing tips and strategies for both grocery shopping and cooking!\nWe hope you draw inspiration and knowledge from this workshop that will leave you feeling more confident in your own kitchen!\nCarly Wertheim, MS is a nutritionist and health- supportive chef. She is the founder of Carly’s Wellness Kitchen, which offers nutrition counseling, hands-on culinary training, and food- as-medicine workshops. Carly received a Masters of Science in Nutrition from Columbia University and completed her culinary training at the Natural Gourmet Institute in New York City. Her food philosophy is guided by vibrant colors, inspired by nature’s bounty, and most importantly, driven by what your body needs to feel its best and find balance. Learn more at carlyswellnesskitchen.com.", "domain": "food"}
{"url": "https://www.takingcareofrealestate.com/2020/10/07/slow-cooker-balsamic-pot-roast/", "date": "2022-11-30T10:17:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710734.75/warc/CC-MAIN-20221130092453-20221130122453-00171.warc.gz", "language_score": 0.8406842350959778, "token_count": 311, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__68438105", "lang": "en", "text": "extra-virgin olive oil\n1 1/2 lb. boneless chuck roast, trimmed\nFreshly ground black pepper\n5 cloves garlic, minced\n1 large onion, cut into 1″ cubes\n1/4 c. balsamic vinegar\n3 tbsp. brown sugar\n3 carrots, peeled and chopped into 1″ pieces\n3 Yukon gold potatoes, peeled and cut into 1″ chunks\n5 sprigs of fresh thyme\n1 bay leaf\n1 c. dry red wine\n2 tbsp. chopped fresh parsley\n- 1. In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.\n- 2. Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.\n- 3. Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.\n- 4. Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.", "domain": "food"}
{"url": "https://stylebest.com.au/products/goli-nutrition-apple-cider-vinegar-gummy", "date": "2021-04-13T18:47:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038074941.13/warc/CC-MAIN-20210413183055-20210413213055-00608.warc.gz", "language_score": 0.8937785625457764, "token_count": 1477, "dump": "CC-MAIN-2021-17", "global_id": "webtext-fineweb__CC-MAIN-2021-17__0__136851682", "lang": "en", "text": "World's First Apple Cider Vinegar Gummy.\nTaste the Apple. Not the Vinegar.\n60 gummies in one bottle. 2 Gummies = 1 ACV Shot\nIf you haven't tried it before and unsure of whether you like the flavour, you can trial our 2 gummies tester pack first!\nGoli Nutrition presents the world’s first Apple Cider Vinegar Gummies made with real apples. This 60 piece dietary supplement is gelatin free, gluten free, vegan, non-GMO, organic, Kosher, unfiltered, and manufactured in an FDA registered GMP and allergen-free facility.\nPacked with superfoods and vitamins B9 and B12, Goli ACV Gummies provide the same benefits of traditional liquid Apple Cider Vinegar, but in a great-tasting, easy-to-take gummy! With these gummies, you’ll taste the apple, not the vinegar. For optimal results, it is recommended to take 2-4 gummies daily. But, if you just can’t get enough of how great they taste you can have up to 12 gummies a day! And, Goli has heart. For each bottle of Goli ACV Gummies sold, Goli ensures that a child gets a 6-month supply of important vitamins.\nApple Cider Vinegar offers many benefits:\n- Supports Gut Health for HEALTHY DIGESTION: Pectin is recognized as an important prebiotic and a fiber and, helps support healthy flourishing of the gut flora; ultimately providing a beneficial environment in the gut.\n- Supports SKIN HEALTH: Vitamin B12 deficiency is prevalent among many countries including the US: a deficiency in B12 has been shown to lead to changes in skin appearance.\n- Supports Healthy WEIGHT MANAGEMENT: Scientific studies have shown that those who consume Apple Cider Vinegar had better weight management compared to those who did not. Combining Apple Cider Vinegar with a well-balanced diet helps support healthy weight management.\n- Supports a Healthy IMMUNE SYSTEM: Prebiotics are essential for good gut health: the gut provides important support for your immune system by enhancing the good gut bacteria. Pectin helps support healthy gut bacteria growth and helps support a healthy immune system.\n- Helps Reduce APPETITE: Apple Cider Vinegar contains natural acids and enzymes that help to reduce appetite and increase the feeling of fullness.\n- Supports HEART HEALTH: Apple Cider Vinegar supports a healthy cardiovascular system: it helps maintain good cholesterol levels already in a healthy range. The added vitamins, B9 and B12, help keep blood cells healthy and support cardiovascular health.\n- Helps Improve ENERGY: Amino acids in Apple Cider Vinegar, as well as potassium and enzymes, may help relieve fatigue, especially when exercising. In addition, Apple Cider Vinegar helps support a healthy gut, which in turn contributes to the regulation of the body’s energy. Vitamin B12 is used in many essential processes in the body, including energy production. The added Vitamin B12 helps improve energy production and reduces the feeling of fatigue in those who are deficient.\n- PTPA Winner (Parent Tested, Parent Approved)- Consumers have ranked Parent Tested Parent Approved as their most credible resource when making purchasing decisions for their families. This certification indicates that the product has been tested by a community of parents that highlight family-friendly items.\n- GMO-Free (Analysis)- A GMO-free certificate is delivered after control and confirms the absence of Genetically Modified Organisms in the manufacture of products.\n- Kosher Certification- This certification ensures the product is kosher - fit for consumption by those who practice a religious dietary protocol rooted in Jewish biblical tradition.\n- PETA (Cruelty-Free and Vegan)- PETA’s Cruelty-Free certification verifies that the company does not conduct or commission any animal tests on ingredients, formulations, or finished products and that they pledge not to do so in the future.\n- Vegan.org (Certified Vegan)- Products certified by Vegan.org do not contain animal products or byproducts and have not been tested on animals.\n- Allergen-Free (Analysis)- An allergen-free certification indicates the product contains no wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.\n- FDA Registered Facility- An FDA-Registered Facility must provide evidence to the U.S. Food & Drug Administration that they have identified any potential hazards with the products being produced in that facility, are implementing preventative controls to address those hazards, and are monitoring the performance of the controls to ensure that they are effective.\n- BRC Food Certified- BRC Certification is an international Food Safety Management Systems standard, and is one of the GFSI (Global Food Safety Initiative) recognized certification schemes. It contains requirements for food processors to follow to build an effective food safety management system.\nThe apple cider gummies are:\n- Organic Ingredients\nEACH GUMMY CONTAINS:\n- Calories 15\n- Total Carbohydrate 3.5g\n- Total Sugars 1g\n- Apple Cider Vinegar 500mg\n- Organic Beetroot 40 mcg\n- Organic Pomegranate 40 mcg\n- Vitamin B9 (50% Daily Value) 200 mcg DFE\n- Vitamin B12 (50% Daily Value) 1.2 mcg\n- Recommended 1-2 gummies, 3 times daily\nOUR GUMMIES DO NOT CONTAIN:\nYeast, wheat, milk, eggs, gluten, soy, gelatin, peanuts, shellfish, dairy, artificial sweeteners, colors from artificial sources, artificial flavors, agave, artificial preservatives or salicylates.\nOUR FULL LIST OF INGREDIENTS:\nApple Cider Vinegar, Organic Beetroot, Organic Pomegranate, Vitamin B9, Vitamin B12, Organic Tapioca Syrup, Water, Organic Cane Sugar, Pectin, Sodium Citrate, Citric Acid, Malic Acid, Natural Apple Flavors, Organic Carrot, Organic Apple, Organic Blackcurrant (for color and flavor)†.\nHow It's Made\nGoli Nutrition has partnered with the highest quality manufacturers and suppliers to maintain the most premium ingredients in their gummies. Keeping them all natural, vegan and gluten free was a must with their creation team!\nTo mask the vinegar taste, their partners have carefully tested many natural flavors that resulted in finding the perfect combination. Goli Nutrition's sweet apple taste was achieved by combining just the right amount of organic apple, organic carrot, and organic blackcurrant.\nGoli Nutrition's ingredients are sourced, and their gummies are made in the USA. The production is done at a state-of-the-art facility that is certified organic, allergen free and Kosher. In order to produce a premium and organic product, their gummies are made with the purest non-GMO ingredients. They have no preservatives, chemicals, or artificial ingredients.", "domain": "food"}
{"url": "https://www.robertpeelprimaryschool.org/school-lunches-fruit-snack-milk/", "date": "2023-10-04T20:51:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233511406.34/warc/CC-MAIN-20231004184208-20231004214208-00602.warc.gz", "language_score": 0.9640806913375854, "token_count": 735, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__294419388", "lang": "en", "text": "Children have the option of bringing in a packed lunch or enjoying a school dinner. School meals are cooked in our own kitchen and there is a choice each day of main course, vegetables, salad, bread and dessert. Children are not forced to eat their food but they are encouraged to try small quantities of new food to extend their diet. Dinner money of £2.10 is payable on a daily basis or parents may choose to pay for the whole week on Monday. Payments are to be made via Parentmail. As part of the Governments Universal free School Meals all children in Reception, Year 1 and 2 are entitled to a free daily meal from school.\nChildren requiring special diets for health reasons can usually be catered for but the Kitchen Manager must be informed and it is best that a meeting is set up to discuss these needs.\nFor those children who prefer it may bring a packed lunch in this should be in a clearly named box and any drinks should be in a leak-proof container. Glass bottles or fizzy drinks must not be brought to school.\nAny left-overs will be sent home in the lunch box in order that you can keep a check on what has been eaten.\nWe are a Nut Free School and ask that items containing nuts are not included in lunch boxes as there are children who have severe allergies to these products. This included some cereal bars and Nutella. We encourage healthy eating habits at all times and encourage parents to provide a balanced packed lunch for their children with no complete chocolate bars.\nThe children are well cared for at lunch times by a team of Midday Supervisors.\nFree School Meals\nTo qualify for free school meals your child must be at school full time and you must be receiving one of the following benefits:\nIf you believe you meet the free school meals eligibility criteria, please call 0300 300 8306.\nWhen you call to apply for free school meals, please have the following information ready:\nYou will usually be told on the phone if your child can have free school meals and they will inform the school. The meal will be a hot school lunch which is cooked in the school kitchen.\nFruit Snacks & Daily Milk\nMorning Fruit Snack\nIn Early Years and Key Stage 1 children receive FREE FRUIT for their daily snack.\nIn Key Stage 2 children may bring a fruit/vegetable snack from home to eat during morning break or choose to purchase a healthy snack for break for 12p per day. This can be paid for through Parentmail.\nOur School Milk Scheme\nDid you know our school provides a school milk scheme? By registering your child for our school milk scheme they will receive a 189ml (third of a pint) carton of semi-skimmed milk every day. This is delivered fresh and chilled to their classroom every day.\nHow much does it cost?\nThanks to government subsidies, school milk is free for all under-fives and is subsided at around £18 a term for children aged five or older.\nWhy should I register my child?\nSchool milk provides your child with essential nutrients. It is also rehydrating and energy boosting, helping to bridge the long gap between breakfast and lunch so children stay focused.\nFind out the top ten reasons to drink school milk at www.coolmilk.com/whyschoolmilk\nHow do I register my child?\nIf your child is under five\nIf your child is over five\nHow do I find out more?\nVisit www.coolmilk.com or contact Cool Milk directly on 0800 142 2972.", "domain": "food"}
{"url": "https://www.enjoymtvernon.com/business/62/chilis", "date": "2023-06-06T19:22:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224653071.58/warc/CC-MAIN-20230606182640-20230606212640-00509.warc.gz", "language_score": 0.7767388224601746, "token_count": 192, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__56738850", "lang": "en", "text": "The Mt. Vernon Chili's Grill & Bar offers a Tex-Mex menu serving appetizers, soups, salads, sandwiches, and more. Start with an appetizer of loaded boneless wings, chips and queso, or cheddar bites to share. Choose from a wide list of entrees including baby back ribs, caribbean salad, bacon ranch quesidillas, cajun pasta, and more. Finish off with a molton chocolate cake or skillet chocolate chip cookie!\nMt. Vernon, IL 62864\nP (618) 244-4687\nHours of Operations\nSunday- Thursday 11:00 a.m.- 10:00 p.m., Friday- Saturday 11:00 a.m.- 11:00 p.m.", "domain": "food"}
{"url": "http://aiuchi.net/viewtopic.php?f=1&t=2515&p=13891", "date": "2019-11-13T14:52:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496667262.54/warc/CC-MAIN-20191113140725-20191113164725-00106.warc.gz", "language_score": 0.8731092810630798, "token_count": 359, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__6796133", "lang": "en", "text": "The Aiuchi Nationals will be held in Cardiff at the 'Sports Wales National Centre' on the 18th & 19th of November 2017.\nhttp://sport.wales/about-us/sport-wales ... ut-us.aspx\nWe have access to the centre from 10:30-5pm on both days.\nThe full training schedule will be provided prior to the event.\nThis year's evening do will be held as a private function at the Sophia Garden's Cricket Club.\nhttp://www.glamorgancricket.com/cricket ... walec.html\nIt is right next door to our training venue. A buffet meal will be provided.\nCost (clubs may subsidise or charge as necessary):\nOne Day £20\nOne Day + Dinner £30\nTwo Day £30\nTwo Day + Dinner £35\nI will need to know food options before 4th November.\nHere are the options:\n1)Malaysian style chicken curry with Asian greens and egg noodles\n2)Classic Lamb hot pot - with braised lamb shoulder and topped with sautéed potatoes\n3)Butternut squash and spinach risotto finished with fresh chives and parmesan cheese\n4)Spiced fillet of seabass with natural yogurt and coriander\n& a choice of dessert:\n1) Sticky toffee pudding with toffee sauce and whipped cream\n2) Apple & blackberry crumble with crème anglaise\nIf members of your club have special dietary needs, so whether vegan, peanut-allergic they can be catered for. Please let me know.\nThe buffet will start from 7pm. The venue closes at 1am.", "domain": "food"}
{"url": "https://nutritionw.com/product/nutrigold-omegas/", "date": "2022-12-01T17:17:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710829.5/warc/CC-MAIN-20221201153700-20221201183700-00567.warc.gz", "language_score": 0.9516172409057617, "token_count": 370, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__24715763", "lang": "en", "text": "Triple Strength Omega-3 Fish Oil features 2,100 mg of exceptionally pure EPA and DHA per serving, concentrated from cold water fish sustainably sourced off the coast of Alaska. The fish oil is processed within minutes on FDA inspected vessels, and is IFOS 5-star certified and ConsumerLab approved to meet objective purity, potency, and freshness standards.\nThis product is manufactured in the USA to industry-defining quality standards and is verified by independent, third-party labs to meet all label claims.\nOmega-3 fatty acids, also known as polyunsaturated fatty acids, are essential to many of the body's functions, but cannot be synthesized by the body. Instead, to get the required amounts, they must be taken in from food or supplementation.\nThey can be found in fish, such as pollock, salmon, cod, tuna, and halibut; other seafood, including algae and krill; and some plant and nut oils.\nOmega-3 fatty acids play an important role in supporting cardiovascular and joint health, are important for brain function, and are crucial for normal growth and development.\nMost fish oil supplements are either available in ethyl ester form or triglyceride form. Structurally, the major difference between the two forms is that in ethyl ester form, the fatty acids (EPA & DHA) are esterified to an ethanol backbone, while in triglyceride (TG) form, the fatty acids are esterified to a glycerol alcohol backbone.\nAs a dietary supplement, adults take two (2) soft gels daily with food, or as directed by a healthcare professional.\nAny items offered by Nutrition World are not intended to diagnose, treat, cure, or prevent any disease. Seek additional advice from a qualified health care provider.", "domain": "food"}
{"url": "https://www.wonkechain.com/product/Rice-Harvester-Chains-Manufacture-From-China.html", "date": "2024-02-23T17:05:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474440.42/warc/CC-MAIN-20240223153350-20240223183350-00061.warc.gz", "language_score": 0.9251560568809509, "token_count": 479, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__193021577", "lang": "en", "text": "Rice harvester chains are an integral part of rice harvesting machinery, specifically designed to ensure efficient and reliable harvesting of rice crops. These chains are crucial for the effective operation of combine harvesters and other rice harvesting equipment. Here are key features and considerations related to rice harvester chains:\nHigh Tensile Strength: Rice harvester chains need to withstand the substantial forces generated during rice crop harvesting. They are constructed from high-strength materials, often alloy steel, to handle these loads without breaking or stretching.\nAbrasion Resistance: In rice harvesting, chains come into contact with rice stalks, leaves, and other crop debris. Their construction is designed to resist abrasion, ensuring a longer service life.\nCorrosion Resistance: As rice is often grown in flooded fields, the chains must be corrosion-resistant to withstand exposure to water and humidity without rusting.\nPrecision Operation: Precision is essential in rice harvesting. Chains are manufactured to tight tolerances to ensure accurate movement of components like gathering chains and sprockets, which is vital for efficient harvesting.\nMaintenance: While designed for durability, rice harvester chains require regular maintenance, including lubrication and cleaning, to prevent damage and maintain reliable performance.\nCustomization: Chains can be customized to fit the specific machinery they will be used in, allowing for variations in chain length and attachment design.\nEfficiency: Chains used in rice harvesters are designed for efficiency, helping maximize the yield and productivity of the operation by effectively gathering and transporting harvested rice crops.\nReduced Chain Stretch: The reduced wear and friction associated with rice harvester chains result in less chain stretch over time. This means that the chain maintains its initial length and performance for a longer duration.\nCompatibility: Chains are designed to be compatible with specific combine harvester models and configurations, ensuring proper fit and operation.\nResilience to Mud and Moisture: Rice fields can be muddy and waterlogged during harvesting. Chains should be built to withstand these conditions without degrading performance.\nRice harvester chains play a crucial role in modern agriculture, allowing for efficient and thorough rice crop harvesting. Their strength, precision, and resistance to wear, corrosion, and the demanding conditions of rice fields are vital for maintaining the productivity of rice harvesting operations and ensuring the longevity of harvesting equipment.", "domain": "food"}
{"url": "https://www.wilburellisagribusiness.com/august-soybean-update/", "date": "2023-10-02T01:41:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510942.97/warc/CC-MAIN-20231002001302-20231002031302-00772.warc.gz", "language_score": 0.934882640838623, "token_count": 608, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__292685710", "lang": "en", "text": "August Soybean Update\nIn some areas, haying your drought stressed soybean crop may be considered. Harvesting immature soybeans for forage offers a way to salvage some value from the crop. Many problems exist, however, when soybeans are harvested as forage.\nSoybean hay is extremely difficult to make. The stems dry slowly and several days are needed for the forage to reach the proper dry matter content. The leaves dry quickly and shatter during hay making and the hay is extremely dusty. Tonnage estimates are difficult, because of variety and height variables. If you are able to retain most of the leaves the feeding value would be comparable to alfalfa.\nSoybeans also are difficult to ensile. The high concentration of fat (about 10%) inhibits bacteria in the silage and fermentation is slow and often incomplete. The silage may have a high pH and may allow the growth of molds and other deleterious microorganisms. The best approach to using soybeans as a forage is to mix them with corn plants during silo filling. The corn provides soluble carbohydrates for the bacteria and dilutes the fat in the soybeans. A mixture of about 1 part corn and 1 part soybean works well. A higher ratio of corn to soybeans will not be detrimental but avoid using more than 1 part soybean to 1 part corn. In large diameter upright silos, adequate mixing usually occurs when one load of corn is unloaded followed by one load of soybeans. In smaller diameter upright silos one-half load of soybeans followed by one-half of a full load of corn will usually result in adequate mixing. For silo bags, mixing is difficult. The ratio of corn to soybeans should be increased and the amount of soybeans put in the silo at one time should be small. The best solution would be to chop about one-fourth to one-half load of soybeans and fill the rest of the wagon with corn.\nThe amount of soybean silage or hay that can be fed is limited because of the fat content. If the forage contained about 10% fat, the total amount of soybean forage that should be fed to cows is 10 lbs. of dry matter. Higher amounts will reduce fiber digestion and may cause decreased feed intake. Other sources of vegetable fat (for example, roasted soybeans) should not be included in the concentrate mix. About 20 lbs. of dry matter from a mix of 50% corn and 50% soybeans could be fed.\nBecause harvesting procedures and maturity will have a substantial impact on the nutritional value of soybean forage, a feed test is extremely important. Beyond the standard nutrients (protein, fiber, minerals), the forage should also be analyzed for total fat. The amount of fat from soybeans fed should not exceed 1 lb.\n**Courtesy University of Wisconsin.\nDr. John MacNamara, Wilbur-Ellis Agronomist", "domain": "food"}
{"url": "https://joyofnutrients.com/2014/09/27/digestion/", "date": "2019-10-14T05:04:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986649035.4/warc/CC-MAIN-20191014025508-20191014052508-00146.warc.gz", "language_score": 0.9015088677406311, "token_count": 2816, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__9491127", "lang": "en", "text": "What we absorb or digest properly has more importance than what we eat. And key to this is health of the digestive, or Gastro Intestinal (GI) tract. Below are a few ideas and practices to avoid the worst that can happen: lack of absorption of nutrients and food (Malabsorption).\nTo optimize absorption and get the most from your food, make sure you’re calm and in a good mood before eating – stress will shut down and stop the digestive process, so make sure you wind down. If you are hurried or stressed, consider having something sweet, like a banana: the sugar may well calm you down and make your body ready for food. Also smell and appreciate the smell of your food – as you do you’ll be unconsciously liberating digestive fluids ready to go to action on that food. Have a digestif, such as lemon juice in water, or bitters – these will help the stomach become acidic enough to digest food properly. And remember to chew! Not only does this break down food mechanically, chewing also stimulates the release of digestive juices. So it helps to chew whilst having a smoothie or juice!\nIn the end, the Gastro Intestinal tract is an orchestra of different parts that all act in a wondrous symphony to absorb nutrients. And it can be assisted with tastes that are out of this world – such as inspired dishes using health promoting super spices. Meanwhile dietary sources of fiber (from whole grains, legumes, beans, vegetables and fruit) are also key to GI health.\nSpices that aid digestion\n- Umbelliferae family seeds (Anise, Caraway, Dill, Fennel): help expel gas (carminative) and relax intestinal spasms (antispasmodic)\n- Cardamom: carminative, digestant, stimulant, treats indigestion and flatulence\n- Cayenne pepper and paprika: contains capsaicin which acts as digestive and anti-ulcer aid, treats indigestion, stimulates salivary flow and increase secretion of digestive fluids in stomach\n- Cinnamon: sedative for smooth muscle (eg that lines GI tract and enacts peristalisis), carminative, digestant, diuretic, antibiotic, anti-ulcerative, stimulates weak digestion\n- Cloves: contains Eugenol (and other components) which prevent digestive tract cancers, help liver function (detoxification environmental toxins), and are anti-bacterial\n- Coriander seed: carminative and digestive aid; stimulates conversion of cholesterol to fat digesting bile acids in liver\n- Cumin: stimulates secretion of pancreatic enzymes; digestive aid and effective for flatulence; anti-bacterial; anti-fungal; enhances liver’s detoxification enzymes\n- Dill seed: contains Monoterpenes (including carvone, limonene, anethofuran) that activate and assist liver in eliminating toxins. Flavonoids assist carminative and sedative properties\n- Ginger: carminative, alleviates symptoms of gastrointestinal distress, promotes elimination of intestinal gas, promotes intestinal spasmolytic (substance that relaxes and soothes the intestinal tract)\n- Nutmeg: Carminative; Anti-diarrheal actions including improving intestinal tone and inhibiting intestinal contractions stimulated by irritating agents; food preservative, disinfectant and antiseptic of animal and plant pathogens and food poisoning and spoilage bacteria\n- Pepper (Black): Carminative and stimulates taste buds to prompt secretion of stomach acids; Anti-bacterial and Anti-oxidant; contains Peperine which increases absorption of nutrients such as selenium, B vitamins and beta-carotene, supports and enhances the liver’s detoxification processes\nThe process of digestion\n- Digestion begins in the mind with the Cephalic phase, whereby sensory awareness prepares the body for digestion by promoting release of digestive enzymes throughout the body.\n- The second phase is chewing in the mouth, a mechanical process which breaks down the food and mixes it with enzymes in the mouth. Swallowing takes the food to the third stage of digestion – in the stomach, where food is mixed with Gastric Acid, a chemical process of breaking down the food into smaller parts ready for absorption.\n- The third phase happens as bile from the liver and digestive enzymes from the Pancreas are added and further break down the food.\n- The fourth phase occurs as food passes through the Small Intestine where nutrients, now small enough, are absorbed.\n- The fifth occurs as food passes through the Large Intestine, where food is processed for elimination.\n- The next stage occurs as all the blood from the digestive tract is fed first to the Liver for filtering. The multiple and critical roles and functions of the Liver then begin to unfold, and can be supported, as can the health of the rest of the GI tract.\nFunction of the Large Intestine (LI)\nLI functions absorb water, salts and a few nutrients (nearly all absorption of nutrients occurs in the Small Intestine). It is home to countless bacterial microbes which are either beneficial or harmful – overgrowth of harmful bacteria leads to dysbiosis. The bacteria break down complex particles through fermentation as well as breaking down fiber to produce butyrate and other fatty acids that provide energy fuel for cells lining the LI tract.\nIf the bacteria in the colon is out of balance, energy requirements for the cells that line the LI will be insufficient for the cells to stay healthy. The most important food sources of bacteria are lactobacillus acidophilis and bifidobacterium bifidum found in yoghurt, cheese, miso and tempeh (probiotic foods) and probiotic supplements. Furthermore, the cells of the colon require fiber and water to stay healthy, both for energy (from breaking down fiber to produce butyrate and other fatty acids) as well to increase motility of food in the colon. Increased movement and decreased transit time both prevents build-up of harmful bacteria during fermentation and also prevents absorption of toxins (such as those secreted in bile from the liver). If food stagnates, fermentation will increase the presence of harmful bacteria that damage colon cells and also cause cancer.\nNutritional support for digestion and digestive health\n- Bitters: made from plant and root extracts (such as gentian root) and useful for increasing production of gastric fluids in stomach\n- Fermented foods: contain bacteria that is beneficial to the health of the Large Intestine. Examples include yoghurt, soy miso, and fermented vegetables such as tempeh and sauerkraut\n- Digestant teas: Mint, Ginger, Umbelliferae family seeds, Cardamom, Cinnamon, Licorice\n- Garlic: has anti-biotic and anti-inflammatory properties\n- Chlorophyll: Green pigment in plants that is either fat-soluble or water soluble. Anti-cancer and anti-oxidant effects. Natural form in plants is fat-soluble and can stimulate red blood cell production (water soluble form often present in shops cannot). Water soluble form is not readily absorbed. Both water soluble and natural chlorophyll have soothing effect on GI tract due largely to astringent qualities: abilities to attract water and also stimulate wound healing. Dietary sources include green leafy vegetables, broccoli, wheat grass juice and algae such as Spirulina and Chlorella\n- Aloe vera: intestinal purgative that helps stimulate colon activity (without cramping). Useful remedy or preventative for constipation. High anti-oxidant capacity that help protect cell membranes from cancerous free-radical damage\n- Milk thistle: helps protect liver from toxic damage. Milk thistle is traditionally used for liver disorders. This herb contains Silymarin, which is an antioxidant, to help prevent free radical damage in the liver due to toxins. Silymarin also increases the glutathione content of the liver. The most interesting effect of milk thistle in the liver is its ability to stimulate protein synthesis. This results in an increase in the production of new liver cells to replace the damaged old ones.\n- Dandelion: increase bile flow, thus helping liver to detoxify, as well assisting fat digestion. Dandelion root has an extremely high nutrient content, increasing bile flow, improving liver congestion, bile duct inflammation and gallstones.\nMechanical Digestion: function = to increase surface area of food for digestive enzymes and chemicals to work on\n- Chewing in mouth\n- Peristalisis of smooth muscle from esophagus to colon that moves food along the digestive tract\n- Churning action of stomach muscles that break down food into chyme with the consistency of cream\nChemical Digestion: function = to break the bonds between large food molecules to make them small enough for absorption\n- Chemical mixing: Hydrochloric Acid (HCl) produced by stomach breaks down food and activates digestive enzymes as well as killing bacteria\n- Bile: secreted by liver either directly into duodenum or from the gallbladder emulsifies fats, cholesterol and fat soluble vitamins, breaking them into tiny globules with a larger surface area for fat splitting enzymes to act on during digestion\n- Enzymes: secreted by Pancreas and brush border enzymes released by microvilli of small intestine complete the digestion of proteins, carbohydrates and fat\n- Bacteria: living in large intestine ferment and break down food (fiber) and create vitamins in the process; they also produce fatty acids from fiber that provide fuel for intestinal cells of the colon as they absorb water and vitamins in stool\nMalabsorption: Results from problems in breaking down food into absorbable molecules and caused by:\n- Stress or activation of sympathetic nervous system that disrupts chemical and mechanical digestion\n- Lack of chemical production of either HCl, enzymes or bile in chemical digestion\n- Lack of sufficient chewing\nIncompletely digested foods may cross intestinal lining leading to immune response, in turn causing inflammation and disrupted absorptive function of villi of intestine\nFour R’s of digestive health\nRemoving or restricting – pathogens, allergens and toxins from food intake\n- Allergens (eg gluten)\n- Medication and toxins\n- Bacteria, pathogens, parasites, fungi\n- Oxidative stress\n- Supplements – excessive use, or those that are not bioavailable\n- Processed food products\n- Foods prepared outside home: what is in it? How much is known about ingredients or cooking methods / cleanliness?\nReplace or replenishing – digestive enzymes in the pancreas and other digestive factors, such as stomach wall secretions (Gastrin, HCl) and bile secretions\nReinoculate or reintroduce – friendly bacteria, using prebiotics and probiotics\n- Probiotics: e.g. lactobacilli and bifidobacteria (health promoting bacteria present in fermented foods)\n- Prebiotics: Inulin (fiber in Jerusalem artichokes that provide energy fuel for Lower Intestinal cells)\nRepair – involving direct nutritional support to intestinal cells via nutrients critical for intestinal wall structure and function\n- Clean, low irritant diet\n- Adequate protein\n- Anti-oxidants: Vitamins E, C, A, Glutathione\n- Vitamin support: B vitamins, Vit K\n- L-glutamine: amino acid that is useful in intestinal repair due its function in providing fuel for rapidly dividing cells (such as those of the mucosal lining of the intestines) and also being a precursor for the anti-oxidant and liver detoxifying Glutathione. In addition, it is the preferred respiratory fuel for GI mucosal cells and immune cells. It also has anti-inflammatory properties and helpful with colitis and Irritable Bowel Syndrome possibly due to lowering levels of interleukins, inflammatory messaging molecules, in the intestines. Present in most foods, but highest in high protein foods especially eggs and whey protein.\n- Licorice root: anti-inflammatory, anti-arthritic, anti-toxic (ie supporting and protecting the liver), anti-biotic, anti-cancer and laxative. Also softens and soothes intestinal tissues and mucus membranes. Helps with stomach and intestinal problems such as indigestion, nausea, constipation. Licorice also helps protect liver from toxic damage, and helps protect intestinal walls through anti-inflammatory and anti-bacterial action\n- Boswellia: herb that has anti-inflammatory properties as well as being used to treat GI problems.\nMarieb, E.N. (2009). The essentials of human anatomy and physiology. San Francisco, C.A.: Pearson Education\nMurray, M. (2001). Total body tune-up. New York, N.Y.: Bantam Press\nMurray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books\nMurray, M. (1998). The complete book of juicing. Roseville, CA: Prima publishing\nHaas, E. (2006). Staying Healthy with Nutrition. Berkeley, Ca. Celestial Healing Arts.\nBland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine.", "domain": "food"}
{"url": "http://press.marcushotels.com/?p=4958", "date": "2017-04-23T21:42:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917118831.16/warc/CC-MAIN-20170423031158-00314-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9264531135559082, "token_count": 679, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__91786212", "lang": "en", "text": "The Omaha Marriott Downtown at the Capitol District Names Brent Hockenberry Executive Director and Vanessa Vasa Director of Events\nThe soon to open premier full-service Omaha Marriott Downtown at the Capitol District today announced that it has named Brent Hockenberry as executive chef. In his new role, Hockenberry will oversee and manage all food and beverage operations within the 333-room hotel, including catering, banquet and in-room services. The Omaha Marriott Downtown, which will be managed by nationally recognized hotel owner and management company, Marcus® Hotels & Resorts, is scheduled to open in summer 2017.\nHockenberry joins the growing Omaha Marriott Downtown team with more than 12 years of culinary and management experience in top resort properties, business hotels and fine dining restaurants across the world.\n“I cook with the mentality that food is healing and that by incorporating sustainably grown and locally produced food, I can create a restorative and powerful experience for the consumer,” Hockenberry said. “I aim to bring this mindset into how we approach food and beverage throughout the Omaha Marriott Downtown.”\nPrior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C., where he oversaw offsite catering, banquets, personnel, and food safety standards, among other things. Hockenberry also worked on the opening taskforces for two Caribbean resorts: the Hyatt Ziva in Montego Bay, Jamaica and the Andaz Papagayo in Costa Rica. From 2009 to 2014, Hockenberry served in multiple banquet and restaurant positions at the Hyatt Regency Resort and Spa Clearwater Beach in Florida, where he helped the hotel’s restaurant win two best new restaurant awards, as well as worked as a banquet chef at the Grand Hyatt Seattle.\n“We are thrilled to have Brent join our team and help us create an exceptional food and beverage program at the property,” said Steve Hilton, general manager of the Omaha Marriott Downtown. “With his passion for creating experiential cuisine that emphasizes quality and locality, Brent will add a meaningful component to our focus on excellence and high-quality service.\nHockenberry earned an associate’s degree in applied sciences from the Orlando Culinary Academy.\nOmaha Marriott Downtown at the Capitol District\nThe hotel will offer 20,000 square-feet of flexible meeting space with an additional 16,000 square feet of pre-function space, outdoor event space, hospitality suites, roof-top swimming pool with bar/entertainment area, full-service restaurant and bar, Starbucks® café in the lobby, attached parking garage and personalized concierge service.\nThe new Capitol District is located in the heart of downtown Omaha across the street from the CenturyLink Arena & Convention Center and TD Ameritrade Park, home of the NCAA College World Series and other major NCAA and regional events.\nViews of the project site can be seen live at http://www.workzonecam.com/projects/shamrock/capitaldistrict/workzonecam.\nFor more information on the Capitol District Development, visit http://www.capitoldistrictomaha.com.\nAbout Marcus Hotels & Resorts\n# # #", "domain": "food"}
{"url": "https://firehouseshavedice.com/", "date": "2022-05-16T04:18:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-21/segments/1652662509990.19/warc/CC-MAIN-20220516041337-20220516071337-00244.warc.gz", "language_score": 0.892757773399353, "token_count": 271, "dump": "CC-MAIN-2022-21", "global_id": "webtext-fineweb__CC-MAIN-2022-21__0__195551165", "lang": "en", "text": "- Party Favors\n- Fundraising Programs\n- Wholesale & Retail Opportunities\nWe offer a variety of services to fit your needs, in addition to serving the most irresistible Shaved Ice in Arizona.\nWelcome to Firehouse Shaved Ice\nFirehouse Shaved Ice is a family-owned and operated business located in Arizona. Our mission is to offer our customers outstanding quality, great service, and of course, the delectable and always deliciously sweet and refreshing shaved ice treat.\nShaved Ice is considered by far one of the very best tasting treats. We use only high quality ingredients: C & H Pure Cane Sugar and the finest syrups and toppings. Shaved Ice is always a cool treat, especially in the Arizona climate!\nALL-NATURAL INGREDIENTS, NO CHOLESTEROL, FRESHLY SHAVED, ZERO TRANS-FAT, GLUTEN FREE, DAIRY FREE, NUT FREE\nYou will find us throughout Central Arizona, Tucson & the Flagstaff area. Be sure to check our Events Page for all the updated Firehouse Shaved Ice events, locations, and dates.\nExtinguishing the Heat . . . one shaved ice crystal at a time\n* Click image for more details", "domain": "food"}
{"url": "https://slurredrecipe.com/scooby-snack-jell-o-shot-recipe/", "date": "2023-12-07T19:09:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100686.78/warc/CC-MAIN-20231207185656-20231207215656-00360.warc.gz", "language_score": 0.8471455574035645, "token_count": 582, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__21465118", "lang": "en", "text": "Based off the Iconic American cartoon (well kind of), the Scooby Snack Shot is a perfect blend of both tropical fruity and creamy! With a combination of fruity liqueur, coconut rum, and pineapple juice, this florescent green concoction is sure to be a treat!\nWe took a classic shot recipe and Jell-O-fied it so now you can pre make this delicious shot for parties, tailgates, beach trips and more. Find our original Scooby Snack Shot recipe here.\nSCOOBY SNACK JELL-O SHOT RECIPE\nWhat is in a Scooby Snack Shot?\nThe Scooby Snack Shot contains just 5 ingredients: Malibu Coconut Rum, Crème De Banana, Melon Liqueur, Pineapple Juice, and Whipped Cream.\nWhat does a Scooby Snack taste like?\nA Scooby Snack Shot might be one of the best-balanced shots you can prepare, flavor wise it’s sweet from the combination of liqueurs and Malibu rum in fact the pineapple juice may help to make this drink not overly sweet, but it’s the whipped crème addition that makes this shot creamy and smooth.\nSweet, Tropical, Creamy\nOccasion: All Occasion\nPreparation Time: 15 mins\nGlassware: 2-3oz portion cups\nTools: None Needed\nBoil 3 cups of HOT water.\nEmpty both Jell-O packages into a large bowl.\nOnce at a boil transfer your hot water into your bowl with the Jell-O powder.\nStir until powder is complete dissolved.\nAdd both your alcohols and pineapple juice.\nFill your shot cups with this mixture.\nLid each shot and place in the refrigerator to chill for 2-3 hr.\nWhen ready to serve remove the lid and top with your whipped cream.\nSCOOBY SNACK JELL-O SHOT\n- 1 package Watermelon Jell-O\n- 1 package Pina Colada Jell-O\n- 3 cups Hot Water\n- 1 cup Bacardi Rum\n- 1/4 cup Crème De Banana\n- 3/4 cup Pineapple Juice\n- Whipped Cream\n- Boil 3 cups of HOT water.\n- Empty both Jell-O packages into a large bowl.\n- Once at a boil transfer your hot water into your bowl with the Jell-O powder.\n- Stir until powder is complete dissolved.\n- Add your alcohols and pineapple juice.\n- Stir thoroughly.\n- Fill your shot cups with this mixture.\n- Lid each shot and place in the refrigerator to chill for 2-3 hr.\n- When ready to serve remove the lid and top with your whipped cream.", "domain": "food"}
{"url": "http://www.biryanixprx.net/", "date": "2024-04-13T11:55:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816734.69/warc/CC-MAIN-20240413114018-20240413144018-00652.warc.gz", "language_score": 0.9860008358955383, "token_count": 485, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__366999", "lang": "en", "text": "This was the 4th time I ordered from here. It was not that good previously, but this time it was just awesome! The food felt fresh and hot and even the biryani which I usually felt dry every time, was good this time with right amount of gravy! Will definitely order again. Gobi 65 and chilli chicken is worth the try!\nFood is authentic Indian food with high quality Indian spices and herbs. If you like your food very spicy, this is the dish for you. Mango lassi was great as well. Goat curry top notch, very spicy. Chicken tikka masala was flavorful, creamy and yum. Will order again!\nThe food was amazing, but it was extremely spicy. I'd recommend leaving an option for spice level or adding that to the food description. The food is amazing but it's also very very spicy and we like spice.\nThe food was excellent and plenty. I exactly had enough to eat yesterday, today and was able to share with my co worker. He's actually on his way to get some right now. Definitely a better alternative.\nThe food was good. I ordered Hyderabadi goat dum biryani, chicken tikka masala and garlic naan. Food was delicious and hot. It was delivered within the time frame.\nReviews from Seamless.com\nI have ordered 3 times from here and have always had a 150% positive experience. Food is always on time and amazingly delicious. My family and I have made a tradition of ordering on every Saturday. Would recommend to anyone looking for great Indian food at a fair price!\nBiryani delivers an outstanding quality of food. The naan is fantastic, the sauces are original and rich and taste incredible.\nThe delivery person was very nice. The food came 15 minutes sooner than anticipated which I appreciated! The food was great.\nFood was delcious!!! Delivery was a bit delayed. Still the food is worth giving 5 stars...\nGreat food! Excellent customer service! I recommend anyone to order and eat from here!!", "domain": "food"}
{"url": "https://fdisk.space/peanutsaucetofu/", "date": "2021-09-17T02:51:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780054023.35/warc/CC-MAIN-20210917024943-20210917054943-00673.warc.gz", "language_score": 0.917786180973053, "token_count": 555, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__144999805", "lang": "en", "text": "Peanut Sauce Tofu Bowl saucy baked tofu & broccoli served over rice.\nRecipe courtesy of my wife, who makes this meal almost every week!\nThis is technically a \"Buddha bowl\", where you would put whatever veggies you like, but for me the combo baked baked tofu covered in sauce + roasted broccoli served over rice is where it's at. The sauce is the main event here, it is both sweet and spicy and mixes with the flavors very well. It might not be the healthiest of meals, but man it is a treat!\nMakes two large portions (main meal) or 4 smaller (lunch).\n- 2 cups cooked rice of your choice\n- 16oz pack of extra firm tofu\n- a large head of broccoli\n- 2 teaspoon olive oil\n- 2 tablespoons toasted sesame oil\n- 1/4 cup soy sauce\n- 1/4 cup maple syrup\n- 3 teaspoons chili garlic sauce\n- 1/4 cup smooth peanut butter\nPress the tofu in a tofu press to remove excess liquid. You might want to press it around an hour before you start the cooking proper.\nPreheat the oven to 400F/200c. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.\nCut the tofu into bite sized cubes and bake it. I use an air fryer for this step (it is faster and tofu stays more \"juicy\"), but you can just place it in the oven with broccoli (although use a separate tray) for around 25 minutes. Make sure to check on it when you are taking out the broccoli, you don't want it too dry, just nicely browned and tender. Once done, move it to a bowl.\nWhisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) in a bowl until smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Keep the other half for drizzle.\nHeat one tablespoon of olive oil in a pan over medium heat. Add tofu with sauce until crispy and golden browned, about 3-4 minutes.\nTo assemble, put rice in a bowl, top with broccoli and then tofu. Drizzle with the remaining sauce.\nWant more? #\nWhile I think the recipe works best with plenty of broccoli, not everyone is so broccoli obsessed as me and my wife. Adding coarsely diced onion and carrots in place of some broccoli before roasting could be a good idea. Also, try sprinkling some pan roasted chickpeas for added crunch!", "domain": "food"}
{"url": "https://1strnd.ca/menu/", "date": "2024-03-05T15:11:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707948235171.95/warc/CC-MAIN-20240305124045-20240305154045-00003.warc.gz", "language_score": 0.8473799228668213, "token_count": 3180, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__203371072", "lang": "en", "text": "Crispy falafel balls, carrot sticks, celery sticks, grape tomatoes, sliced red and green peppers. Served with hummus and warm pita bread.Tailgate Party Platter\nCover all your bases with an assortment of Champions League traditional wings, deep fried pickles, triple play sliders, a baked Bavarian pretzel, Buffalo chicken cheese dip, and baked pita bread\nGreat sharing item for 3–5 tailgaters!\nLightly breaded deep fried calamari, finished with battered sliced jalapeños and bell peppers, diced red and green onions, and served with a side of tzatziki sauce.Grilled Cheese Bites\nBite size grilled cheese sandwiches packed with American cheese, panko coated and deep fried to crispy cheesy perfection and served with a side of warm marinara.Wrigley Field Dog\nCanadian all beef hot dog with green relish, yellow mustard, diced white onions, diced tomatoes, and pickles on a toasted poppy seed bun. Comes with your choice of side.\nAsk your server for options.\nOne 1ST RND lager beer battered basa filet served with grilled lemon, coleslaw, tartar sauce, and house fries.\nAdd an extra piece of basa for $5.99\nLightly battered cheese curds fried golden brown, seasoned with 1ST RND signature spice and served with a side of warm marinara.Mac & Cheese Golf Balls\nHouse made breaded and deep fried macaroni and cheese balls, sprinkled with grated parmesan and served with a side of creamy marinara.Drop The Gloves Dry Ribs\nBone in dry ribs seasoned with 1ST RND signature spice, sea salt, and cracked black pepper, and served with a side of honey mustard.\nA soft baked Bavarian pretzel brushed with garlic butter and finished with kosher salt. Served with warm 1ST RND Lager beer cheese dip and a side of 1ST RND House mustard.Kettle Chips and Dip\nCrispy kettle chips seasoned with 1ST RND signature spice and served with house made french onion dip.Deep-Fried Pickles\nSliced dill pickle strips coated in our 1ST RND Lager beer batter and golden fried. Served with ranch dip.Power Play Nacho Platter\nHouse fried corn tortillas topped with diced tomatoes, black olives, green onions, pickled jalapeños, red and green peppers, and more cheese than you can shake a stick at. Served with sour cream and salsa.\nExtra skaters $3.99 each – diced chicken, taco beef, Mexican seasoned beyond meat crumble, extra cheese or guacamole\nChicken tenders and house fries are the highlight of the night! Served with plum sauce.Triple Play Sliders\nThree mini signature beef patties topped with cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo. Served on mini brioche bun.Buffalo Chicken Cheese Dip\nHouse made baked Buffalo chicken cheese dip topped with green onions and served with baked pita bread.Tater Tot Supreme\nCrispy tater tots layered with nacho cheese sauce, diced tomatoes, red and green peppers, green onions, and sour cream.Asian Lettuce Wraps\nSeared chicken breast sautéed in a hoisin Thai peanut sauce with purple and green cabbage, carrots, and crispy noodles, topped with crushed peanuts, crispy wontons, cilantro and green onions. Served with Iceberg lettuce cups.\nNational Poutine League\nAll poutines come with crispy fries, gravy, and cheese curds.Authentic\nExactly what it sounds like: the best thing to come out of Montreal since Maurice Richard.Buffalo Chicken Poutine\nOur authentic poutine topped with grilled chicken tossed in our house made buffalo sauce and drizzled with ranch dressing.Donair Poutine\nOur authentic poutine topped with sliced donair meat, diced tomatoes, and house made sweet sauce.Bacon Cheeseburger\nOur authentic poutine topped with our signature ground beef, diced tomatoes, bacon, shredded cheddar, and mozzarella cheese and finished with chopped green onions.Perogy\nOur authentic poutine topped with cheddar cheese perogies, crumbled mild chorizo, caramelized onions, and finished with sour cream.\nNational Taco Association\nAll tacos come with your choice of house fries, curly fries, tater tots, or kettle chips, served with a side of house mayo OR a Madison Square Garden salad OR soup of the day.1st RND Fish Tacos\nTwo pieces of basa pan seared in a cajun rub, with black bean vinaigrette coleslaw, black bean corn salsa, and guacamole served in grilled flour tortillas. Served with a side of Frank's red hot.Nashville Hot Chicken Tacos\nTwo tacos served with crunchy breaded chicken tossed in Nashville hot BBQ sauce, served with cilantro lime coleslaw, and pico de gallo in grilled flour tortillas.Bacon Cheeseburger Tacos\nOur signature burger turned taco! Two TexMex seasoned ground beef tacos with shredded lettuce, shredded cheddar and mozzarella cheese, tomatoes, red onions, dill pickle, crumbled bacon, and our house mayo served in grilled flour tortillas.Donair Tacos\nTwo donair meat tacos served with shredded iceberg lettuce, diced tomatoes, red onions, and drizzled with our house made sweet sauce.\nSpun and tossed in over 30 different signature sauces and rubs, these wings are a 1ST RND knockout!\nAll flavours of traditional wings or boneless wings are served with carrots, celery, and ranch dip.\nFranks Red Hot\nHot Cajun Salt & Pepper\nBuffalo Garlic Parmesan\nCan you handle the heat?\nWARNING: These wings are so hot you may not be able to handle the heat. Don’t blame us if they make you cry!\n1ST RND's Buffalo sauce. Do you really need to ask?\nPerfect combination of hot and sweet.\nFranks Red Hot\nTake the flavour into the red zone.\nFrank's Red Hot\nOriginal red hot flavour without the mess.\nHot Cajun Salt & Pepper\nSalt, spice, and everything nice.\nFiery Roasted Garlic Habanero Rub\nRoasted habanero blended with garlic for the perfect kick to the tastebuds.\nIt's straight forward, a VERY HOT and barbeque-licious sauce!\nButtery hot sauce. Watch out for the kick at the end!\nMixing our house made Buffalo sauce and truffle oil takes this sauce to the next level of class\nSpicy with a dash of citrus.\nSalt & Pepper Rub\nSea salt and cracked pepper.\nPickle juice, dill, and Frank's red hot dry rub.\nBuffalo Garlic Parmesan\nA blend of our house-made Buffalo sauce and our house-made Garlic Parmesan sauce.\nGlazed with spicy teriyaki sauce.\nThe only time mixing bourbon and BBQ has ever ended well.\nTruffalo Buffalo Garlic Parmesan\nA magical blend of our truffalo Buffalo and garlic parmesan sauces.\nCreamy Dill Pickle\nDill-icious house made creamy dill sauce with a pickle twist.\nSweet and sticky with a kick.\nMaple Bacon BBQ\nSweet and smoky sauce that is 100% Canadian!\nKorean Garlic Soy\nA mixture of soy sauce, brown sugar, garlic and pepper.\nJust like you'd make over the campfire, if anyone ever made wings that way.\nGlazed with sweet teriyaki sauce.\nCajun Salt & Pepper Rub\nCayenne, sea salt, and cracked pepper.\nWings that taste like a taco!\nCoca Cola BBQ\nAmerica's favourite beverage with a hint of BBQ.\nLemon Pepper Rub\nLemon zest and cracked pepper.\nApplewood Smoked Rub\nSweet, savoury, smoky, and bold.\nA sweet and sticky classic.\nMaple Bacon Rub\nSweet and Smoky Eh!\nCreamy, cheesy, and heavy on the garlic.\nYour favourite sandwich is made into a wing flavour!\nHouse-made sticky sweet cinnamon sauce.\nOur signature beef patty smothered with smokey BBQ sauce served with crumbled blue cheese, apple whisky bacon jam, crispy fried onions, bacon, and lettuce on a pretzel bun. We have smoked this burger out of the park!\nGoes great with 1ST RND IPA\nThe world's first plant-based burger that looks, cooks, and satisfies like beef, without GMOs, soy, or gluten. A beyond meat plant based meatless patty topped with cheddar cheese, lettuce, tomato, red onion, pickles and house mayo and served on a black pepper bun.\nGoes great with Michelob Ultra\nWe've taken the pizza burger to the next level! Our signature beef patty topped with pepperoni, mozzarella, marinara, green peppers, sautéed mushrooms and tomatoes, served on an upside down cheese bun we have turned into a mini-pizza! You need to see it to believe it!\nGoes great with Coors Light\nGrilled chicken breast topped with Swiss cheese, avocado, roasted garlic mayo, bacon, alfalfa sprouts, lettuce, red onions, and tomatoes on a focaccia bun.\nGoes great with 1ST RND Hefeweisen\nOur signature beef patty topped with cheddar cheese, candied maple bacon, and served between two glazed donuts.\nGoes great with Shocktop\nOur signature beef patty topped with cheddar cheese, bacon, cheddar cheese perogies, crispy fried onions, sour cream, and green onions on an onion bun.\nGoes great with Coors Banquet\nOur signature beef patty piled high with sliced donair meat, mozzarella cheese, sweet sauce, lettuce, tomatoes, and red onions on two toasted mini pitas. Served with a side of donair sweet sauce\nGoes great with Sapporo\nOur signature beef patty topped with house made sautéed button mushroom gravy, Swiss cheese, crispy fried onions, and mayonnaise on an onion bun.\nGoes great with Goose Island IPA\nA pretzel bun loaded with our signature beef patty, cheddar cheese, bacon, lettuce, tomatoes, red onions, and house mayo.\nGoes great with 1ST RND Lager\nNot your average Cheeseburger! Two signature beef patties loaded with American, Swiss, cheddar and mozzarella cheese, pickles, green relish, mayonnaise, and mustard on a brioche bun.\nGoes great with Kronenbourg 1664 Blanc\nA breaded chicken breast smothered in our house made buffalo sauce, loaded with lettuce and tomatoes on a brioche bun. Served with a side of blue cheese dressing.\nGoes great with 1ST RND Hefeweizen\nOur signature beef patty topped with a sunny side up egg, cheddar cheese, bacon, lettuce, tomatoes, and house mayo on a brioche bun.\nGoes great with 1ST RND Caesar\nTwo of our signature beef patties, double cheddar, double bacon, caramelized onions, a fried egg, and house mayo served between two grilled cheese sandwiches... there’s a reason it’s called The Great One!\nGoes great with Molson Canadian\nFalafel balls, tzatziki, hummus, alfalfa sprouts, pickled red onion, diced tomatoes, and diced cucumber wrapped in a grilled pita.\nGoes great with Bud Light\nEveryone’s favourite sandwich with a twist: Our signature beef patty, smooth peanut butter, raspberry jam, bacon, jalapeño jack cheese, and lettuce on a brioche bun.\nGoes great with Belgian Moon\nOur signature beef patty, inferno mayo, jalapeño jack cheese, banana peppers, spicy onion tanglers, lettuce, and tomatoes on a black pepper bun. Finished with a cheese stuffed jalapeño.\nGoes great with Alexander Keiths IPA\nA grilled chicken breast smothered in smoky bbq sauce, topped with cheddar cheese, bacon, house mayo, lettuce, tomatoes, and caramelized onions on a brioche bun.\nGoes great with Budweiser\nOur signature beef patty topped with a house made deep fried macaroni and cheese patty, spicy ketchup, bacon, American cheese, lettuce, and tomatoes on a cheese bun.\nGoes great with Heineken\nFries and Sides\nSweet Potato Fries\nSoups & Salads\nTy Cobb Salad\nGrilled cajun chicken breast served with romaine and spring mix blend, tossed in a poblano ranch dressing and topped with sliced egg, crumbled bacon, red onions, grape tomatoes, blue cheese, sliced avocado, and crispy tortillas.Baja Taco Salad\nMexican seasoned ground beef, black beans, yellow corn, grape tomatoes, fresh avocado, diced red onions, topped with shredded cheddar and mozzarella and served on top of romaine lettuce. Tossed in our house-made chipotle vinaigrette and finished with tri-colored tortilla crisps and served with sour cream and salsa on the side.Soup & Salad Combo\nA bowl of our soup of the day and your choice of a Madison Square Garden salad or Caesar salad. Served with garlic toast.Madison Square Garden Salad\nMixed greens tossed with carrots, cucumbers, red onions, and grape tomatoes. Served with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette.\nServed with your choice of ranch, blue cheese, Italian, thousand island, or balsamic vinaigrette. Add a grilled or Cajun chicken breast 5.99\nFresh romaine tossed with our house made Caesar dressing, crumbled bacon, croutons, and parmesan.\nAdd a grilled or Cajun chicken breast 5.99\nSoup of the Day\nAsk your server what our chef has come up with for today\nFor children under 10 years old\nTwo chicken tenders served with plum sauce.Double Play Sliders and Fries\nTwo fully loaded sliders with bacon, cheddar cheese, lettuce, tomatoes, red onions, and house mayo.\nGrilled American cheese on white bread.Fish & Chips\nTwo battered and fried Pacific cod filets served with tartar sauce and our house fries.\nFour layers of decadent chocolate cake separated by rich chocolate fudge icing. Finished with a dark chocolate glaze and served with vanilla ice cream.\nA chocolate fudge brownie stacked on mint chocolate ice cream and served between two glazed donuts. Topped with mini marshmallows and sprinkles and finished with caramel, raspberry sauce and maraschino cherries.", "domain": "food"}
{"url": "http://info-nicaragua.com/little-corn-island/little-corn-island-resturants/turned-turtle-restaurant-bar/", "date": "2023-09-25T06:47:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506686.80/warc/CC-MAIN-20230925051501-20230925081501-00819.warc.gz", "language_score": 0.8862991333007812, "token_count": 570, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__225444796", "lang": "en", "text": "to 24 $\nTrace your route to The Turned Turtle Restaurant\nThe Turned Turtle Restaurant and Bar at Little Corn Beach and Bungalowoffers fine food and good timely service by friendly people. All on a remote tropical island beach in the middle of the Caribbean Sea!\nServing Breakfast (Almost 20 items to choose from, served 7:30 to 10), Snacks (10 items, served from 11 to 4pm), Lunch (Over 15 choices, served 12 to 3pm) and Dinner (nightly specials and over 10 other choices, served 5:30 to 8:30pm) the Turned Turtle has a bit of everything for just about any appetite and preference.\nWith a Kid’s menu (Lunch and Dinner), lots of vegetarian choices throughout the day (and vegan options), Dairy Free and Gluten Intolerant menus (breakfast and lunch) and over 75 menu choices through the day, we have something for everyone.\nTry our $2.99 King Kong pancake with bacon, our delicious Islands Benedict, Skillet Breakfast or Breakfast Burrito’s to enjoy a “just like home” breakfast. At lunch, folks love our Lobster, Shrimp and Fish taco’s or you might try our “famous porker” sliders or one of juicy hamburger sliders served up 4 different ways. Lunch starts at only $4.50. Try our beer battered onion rings too.\nDon’t forget to enjoy what some have said are the “best Pina Colada ever” or one of our delicious frozen (not blended and diluted) Mango Margaritas. Our Canadian visitors can not believe that they can have a delicious Canadian Bloody Caesar (made with Klamato Juice)\nOur dinners include a starter, soup/salad, vegetables, main course and dessert all for incredibly reasonable prices starting at only $9. Our Dry Rubbed Baby Back Ribs, Surf and Turf special, Parmesan Crusted Fresh Fish, thick cut Filet Mignon, Grilled Fresh Shrimp and Steamed Lobster are all very popular with our diners.\nWe hope you will come check us out early during your stay on LCI. If you do, we think you may come back a second time.\nLOCATION: Cocal Beach.\nSCHEDULE: 7.30 a.m – 8.30 p.m.\nCONTACTS: (505)8333-0956 / (505)8923-2517.\nVISITI OUR WEBSITE: www.littlecornbb.com\nCOMENTS ON TRIPADVISOR.COM!", "domain": "food"}
{"url": "http://www.pilestosmiles.com/blog/?p=1306", "date": "2013-05-18T15:26:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368696382503/warc/CC-MAIN-20130516092622-00092-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.9623767137527466, "token_count": 643, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__159926605", "lang": "en", "text": "Several years ago I saw a sign that said “I have a kitchen because it came with the house” in a client’s home. It’s a relief to know there’s at least one other person besides me who doesn’t like to cook. After all, with the huge number of cooking shows on TV, cooking magazines staring at me in the grocery store, and specialty spice shops and olive oil stores popping up all over, I can’t help but think that everyone except me loves to cook (and is good at it as well). I do love to eat, however, so I’ve done all I can to make meal planning as painless as possible. Whether you’re the cook in your home or are lucky enough to be the beneficiary of someone else’s cooking, enjoy these tips to make mealtimes less stressful.\nPlan meals for the week. I used to spend stress-filled hours (ok, minutes, but it seemed like hours) staring at the refrigerator and freezer each evening trying to figure out what to make for dinner. I finally took my own advice and now plan dinners for the upcoming week every Sunday. I write them on an erasable whiteboard attached with magnetic clips to my refrigerator. It’s amazing how much less stressful my day is just knowing I can answer the question “What’s for dinner?”\nCreate a rotating menu routine. I have 21 index cards, each of which contains one dinner suggestion as well as any special ingredients that I’m not likely to have on hand. Rather than having to put a lot of thought into what to make for dinner, I just grab the seven index cards in the front of the stack and use them as my\nstarting point. I check my calendar to determine which nights might require a quick meal or an early or late dinner based on my husband’s and my schedules. I reorder the seven index cards to correspond to each evening, and write those meals in order on my whiteboard. I write the special ingredients from the index\ncards onto my grocery list and check my freezer and cupboards to make sure all of the non-special ingredients are on hand. I put that group of index cards in the back of the stack and I’m ready for next week’s meal planning.\nCreate a themed menu routine. Another option to make meal planning easy is to have a theme for each day of the week. Themes help narrow down your options, which for me is the biggest challenge of meal planning. For example, Monday is breakfast for dinner; Tuesday is Mexican; Wednesday is pasta; Thursday is soup; Friday is fish; Saturday is pizza – you get the idea. You could also include a night where family members take turns planning (and maybe even cooking!) what’s for dinner.\nHere’s a link to my newsletter where you can find some more ideas to help you make mealtime easier than ever. I’d love to hear what helps you manage mealtime mayhem in your home.\nWishing you simplicity, harmony and freedom,", "domain": "food"}
{"url": "https://fatapplesrestaurant.com/pages/pre-order-thanksgiving-pies", "date": "2023-12-06T04:19:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100583.13/warc/CC-MAIN-20231206031946-20231206061946-00300.warc.gz", "language_score": 0.8930389285087585, "token_count": 287, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__201071369", "lang": "en", "text": "Pre-order your Thanksgiving Pies and Turkey Dinners by clicking the link below.\nIMPORTANT! All Thanksgiving Pies and Turkey Dinners must be ordered before Friday, November 17, 2023. Thanksgiving Pies, breakfast pastries, and Thanksgiving Turkey Dinner must be ordered in advance. We do not continue to take orders or make any changes to your orders after Friday 11/17/23.\n* *Please order carefully - any cancellations result in a restocking fee equal to 5% of total purchase.\nThanksgiving Week 2023 Hours are as follows:\nMonday 11/20/23, Tuesday 11/21/23, and Wednesday 11/22/23 :Thanksgiving Order pick up hours are from 9 a.m. - 5 p.m. Please order Thanksgiving Turkey Dinner for pick up only Monday - Wednesday only (11/20 - 11/22/23)\nOn Thursday, Thanksgiving Day, 11/23/23, Our hours are 9 am - 11 am only. PIE PICK UP ONLY! FATAPPLE'S Bakery is open for pie pick up- our restaurant (and our kitchen) are closed. Therefore, you are not able to pre-order Turkey Dinner, Cheese Puffs or Pumpkin Bread for Thanksgiving Day.\nOn Thanksgiving morning, Hours 9 a.m. - 11a.m. ONLY\nThank you and Happy Thanksgiving to all!", "domain": "food"}
{"url": "https://bestemsguide.com/what-are-the-benefits-of-using-a-gourmet-meal-delivery-service/", "date": "2023-09-28T07:21:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510368.33/warc/CC-MAIN-20230928063033-20230928093033-00532.warc.gz", "language_score": 0.9590078592300415, "token_count": 981, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__104829206", "lang": "en", "text": "When it comes to getting the best quality food delivered to your home, you might be wondering if there’s a better option than traditional restaurants. After all, who doesn’t want to enjoy a delicious home cooked meal? But what if you don’t have time to cook? Or what if you don’t have the space in your home for a full-blown kitchen?\nGourmet chef delivery services – perfect for busy people who want to eat healthy but don’t have the time or inclination to cook from scratch. Not only do these services offer you top-quality food at an affordable price, but they also come with many health benefits. So whether you’re looking to cut down on your carbon footprint or just want to improve your overall diet, try out a gourmet meal delivery service today!\nWhat are the benefits?\nThere are many benefits to using a gourmet meal delivery service. First, you can enjoy a delicious and unique meal without having to cook. Second, you can save time by having the meal delivered to your door. Third, you can avoid any potential food allergies or dietary restrictions. Fourth, you can have a truly personalized dining experience. Fifth, you can be sure that the food is fresh and of high quality. Sixth, you can order whatever cuisine your heart desires without ever leaving your home. Seventh, you can be sure that all of the ingredients used in the meals are of the highest quality and sourced ethically. Eighth, using a gourmet meal delivery service eliminates any anxiety or stress from cooking or preparing a dinner yourself. Ninth, it is often cost-effective to use a gourmet meal delivery service compared to cooking at home. Finally, using a gourmet meal delivery service gives you the opportunity to try new dishes and flavors that may not be available at your local restaurant.\nWhat are the health benefits of eating good food?\nThere are many health benefits that can be derived from eating good food. Simply put, good food is nutrient-rich and has been prepared in a way that enhances the flavor and texture. This means that it provides the body with essential vitamins, minerals, antioxidants and other nutrients it needs to function at its best.\nOne of the most important things to remember when eating good food is to make sure you’re getting enough fiber. Fiber is an important part of a healthy diet because it helps regulate blood sugar levels and keep us feeling full after eating. Not only do good foods containing fiber keep us satiated longer, but they also help protect against type 2 diabetes and heart disease.\nAnother important benefit of eating good food is that it can boost our immune system. Good foods are rich in antioxidants which have been shown to help fight off chronic diseases like cancer. In addition, they provide the body with essential vitamins and minerals which help support the immune system in various ways.\nLast but not least, good food is also high in flavor which makes it taste great! This means that we’re more inclined to eat it and enjoy it, which leads to weight loss over time because we’re consuming fewer calories overall. When we eat bad foods, we often end up overeating as a result because they don’t taste as good as quality foods do.\nHow much does it cost to use a gourmet meal delivery service?\nThere are many benefits to using a gourmet meal delivery service. These services can save you time, money, and hassle. Here are three reasons to consider using one:\n- Time Savings: Using a delivery service can save you time. You don’t have to spend hours cooking or shopping for ingredients. The service takes care of everything for you.\n- Money Savings: Often, preparing your own meals costs more than ordering them from a delivery service. By using a service, you’re often getting food that’s higher quality and lower in price than what you could find at the grocery store.\n- Hassle-Free Cooking: Many people hate cooking because it’s tedious and requires a lot of preparation time. With a delivery service, all you have to do is place your order and relax!\nIf you’re looking for a way to impress your friends, or just want to enjoy some delicious food that you don’t have to cook yourself, then a gourmet meal delivery service may be the perfect solution for you. These services offer a wide variety of dishes from all over the world, and they are perfect for any occasion. Not only do they give you an amazing dining experience, but they also come with plenty of added benefits such as convenience and accountability. So whether you’re looking for a special night out or just want to spoil yourself with some delicious food, a gourmet meal delivery service is definitely worth considering.", "domain": "food"}
{"url": "https://www.roadrunner.la/product-page/mathilde-poire-pear-liqueur-375ml", "date": "2022-10-01T23:56:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030336978.73/warc/CC-MAIN-20221001230322-20221002020322-00751.warc.gz", "language_score": 0.9079194068908691, "token_count": 149, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__221796928", "lang": "en", "text": "Mathilde Poire Pear Liqueur 375ml\nBon-Chrétien Williams pear, also called Bartlett, are used to make Mathilde Poire. When ripe, it boasts a golden skin and a very tasty and juicy flesh. In order to extract as much as possible from the pears, the fruits are pressed into a juice that is fermented before the final distillation.\nThe pear distillate is then enhanced with a touch of quince, a pear-like fruit with an intense aroma. This particular step intensifies the pear flavor. A one-week maceration process ensues that, in turn, produces a fresh and luscious pear liqueur.\n375ml, 18% abv", "domain": "food"}
{"url": "https://www.pro-fitness-dna.com/scitec-nutrition-100-whey-protein-professional", "date": "2020-10-20T00:17:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-45/segments/1603107867463.6/warc/CC-MAIN-20201019232613-20201020022613-00629.warc.gz", "language_score": 0.8653997778892517, "token_count": 120, "dump": "CC-MAIN-2020-45", "global_id": "webtext-fineweb__CC-MAIN-2020-45__0__199523877", "lang": "en", "text": "Scitec Nutrition 100% Whey Protein Professional\nEuropes favourite protein, 100% Whey protein professional. A great tasting whey protein ideal for postworkout, made with only whey concentrate and isolate.\nManufactured in a facility that processes milk, egg, gluten, soy, peanuts, nuts, fish and crustacean ingredients.\nMix 1 serving (30 g) in 250 ml water, milk or any other liquid per day. Best time to use it is after a workout.\nIdeal for anyone looking to increase lean muscle and to help muscles recovery after training.", "domain": "food"}
{"url": "https://rhiabakes.com/2020/05/09/banana-muffins/", "date": "2023-04-01T16:59:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296950110.72/warc/CC-MAIN-20230401160259-20230401190259-00706.warc.gz", "language_score": 0.8845552802085876, "token_count": 399, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__149373024", "lang": "en", "text": "Tag your breakfast buddy because I have the perfect treat for you to share with them this weekend!\nWhether you are in the same household and can make them together or apart and schedule a zoom call, these easy banana muffins will have you coming back for more.\nThey are simple to make and come out much lighter than your standard banana loaf. The browner the bananas the better but if you can’t wait, whizz them up in a blender and they will work just as well!\nEnjoy them drizzled with honey and a pot of tea while you put the world to rights with your friends and family.\n🛒 Ingredients 🛒\n▪️250g self raising flour\n▪️1 tsp baking powder\n▪️1/2 tsp bicarb\n▪️1/2 tsp cinnamon\n▪️1/4 tsp nutmeg\n▪️115g golden caster sugar\n▪️2 large banana, ripe\n👩🍳 Method 👨🍳\n- Preheat the oven to 180°C.\n- Melt the butter over a low heat and allow to cool for 5 minutes. Mash your bananas in a bowl until almost smooth.\n- Add the eggs, milk and butter to the banana and whisk well.\n- In another bowl, add all of the dry ingredients (including the sugar) and mix together.\n- Pour the wet ingredients into the dry ingredients and fold through. You don’t want to over mix, a few lumps in the batter is fine.\n- Add the batter to your cases and fill around 2/3 full.\n- Bake in the oven for 20 minutes.\n- Top the muffins with a drizzle of honey and enjoy!\nOptional Extra: Add 70g of Chocolate Chips to your batter before baking for Banana and Chocolate Chip Muffins.", "domain": "food"}
{"url": "https://i3health.us/news/anti-inflammatory-diet-reduces-risk-of-early-death", "date": "2020-07-10T22:44:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655912255.54/warc/CC-MAIN-20200710210528-20200711000528-00329.warc.gz", "language_score": 0.9379725456237793, "token_count": 557, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__44019285", "lang": "en", "text": "A study recently published in the Journal of Internal Medicine reports that adhering to an anti-inflammatory diet can prolong life, reducing risk of death from cancer, cardiovascular disease, or any cause. This effect is particularly strong for smokers.\nThe study followed 68,273 Swedish men and women, aged 45 to 83 years at the beginning of the study, over a 16-year period. Using a measure which evaluated consumption of 11 potential anti-inflammatory and 5 potential pro-inflammatory foods, researchers estimated the anti-inflammatory potential of participants' diets. During the 16 years of follow-up, 16,088 deaths were reported, including 5,980 from cardiovascular disease and 5,252 from cancer. Participants with the best adherence to the anti-inflammatory diet had an all-cause mortality risk that was 18% lower than that of participants with the least anti-inflammatory diet. They also had a 20% lower risk of death from cardiovascular disease and a 13% lower risk of cancer-related death.\nThe contrast was even more startling for current smokers, with those who adhered best to the anti-inflammatory diet experiencing a 31% lower risk of all-cause mortality, 36% lower risk of death from cardiovascular disease, and 22% lower risk of cancer-related mortality than smokers whose diet did not adhere to anti-inflammatory measures. The combination of smoking and an inflammatory diet led to stark results: current smokers with the worst dietary habits had a median survival time 4.6 years shorter than that of lifetime non-smokers who adhered best to the anti-inflammatory diet.\nAnti-inflammatory foods include tomatoes, olive oil, leafy green vegetables, nuts, fish, and fruits. Foods that induce inflammation include refined carbohydrates, sugar-sweetened beverages, red meat, processed meat, and products high in saturated fat such as fried foods, margarine, shortening, and lard. According to Joanna Kaluza, PhD, lead author of the study and associate professor at the Warsaw University of Life Sciences, even taking small steps toward the anti-inflammatory diet can help to an extent: \"Our dose-response analysis showed that even partial adherence to the anti-inflammatory diet may provide a health benefit.\"\nFor More Information\nHarvard Health Publishing (2017). \"Foods that fight inflammation.\" Available at: https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation\nKaluza J, Håkansson N, Harris HR, et al (2018). Influence of anti-inflammatory diet and smoking on mortality and survival in men and women: two prospective cohort studies. J Intern Med. [Epub ahead of print] DOI:10.1111/joim.12823", "domain": "food"}
{"url": "https://riverlock.co.nz/", "date": "2022-08-13T18:29:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571982.99/warc/CC-MAIN-20220813172349-20220813202349-00360.warc.gz", "language_score": 0.9413248896598816, "token_count": 492, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__171888814", "lang": "en", "text": "The Riverlock Group\nThe Riverlock Group is a family-owned company with particular interest in kiwifruit and livestock. Riverlock has a long history in Opotiki dating back to 1945. The business fields in which Riverlock encompass are kiwifruit orchards, a kiwifruit packhouse and coolstores, dairy farms and a dairy support station. Riverlock offers job opportunities for kiwis both locally, nationally and overseas travellers.\nMain Business Units\nPost-Harvest and Coolstores\nRiverlock Packhouse Limited has a post-harvest facility that packs G3 and hayward from March to June each year and coolstores to keep them chilled at the right temperature before being loaded to go to the Tauranga port.\nRiverlock recruits over 50 people for many seasonal positions available in the post-harvest facility. These positions are box makers, graders, tray preparers, packers, and many more.\nRiverlock Packhouse Limited prides itself with the mantra “growers and quality come first”.\nRiverlock Orchard Limited is an orchard operation that focuses on growing kiwifruit. There are many seasonal positions available such an orchard general hand, repair and maintenance team member or more.\nWith an experienced supervisor team that will ensure to get the job done and train newbies to get the job done correctly in a safe manner is the number one priority.\nRiverlock Ochards Limited owns 13 orchards around Opotiki, Te Kaha and Gisborne that grow G3 and hayward only.\nThere are three dairy farms in Opotiki and a dry-stock unit in Matawai, and supply milk to Fonterra.\nRiverlock Dairy Farm is located on the Waioeka Rd and has 1400 dairy cows, Queens dairy Farm is located on McGinley Rd and has 750 dairy cows, Brooklyn Dairy Farm is also located on McGinley Rd and has 800 dairy cows, and Haupapa Farm is located on Tahora Settlement Rd is a dry stock farm that raises dairy cows and bulls.\nMore videos available on our YouTube channel\nGet in Touch\nTelephone: +64 7 315 7671\nWhere to find us", "domain": "food"}
{"url": "https://honkoconference.utu.fi/?page_id=35", "date": "2023-12-06T14:23:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100599.20/warc/CC-MAIN-20231206130723-20231206160723-00518.warc.gz", "language_score": 0.7707548141479492, "token_count": 326, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__66582194", "lang": "en", "text": "Lunch, coffee and tea are included in your delegate fee. Lunch will be served at the university restaurant Café Arken at Åbo Akademi University. Coffee and tea will be served between sessions.\nThere are some other university restaurants near to the conference venue:\n1. Assarin Ullakko, lunch restaurant, Rehtorinpellonkatu 4A\n2. Brygge, vegetarian lunch restaurant, Rehtorinpellotie 4\n3. Macciavelli, lunch restaurant, Assistentinkatu 5\n4. Tottisalmi, lunch restaurant, Kirkkotie 13\nIn the city there are several lunch restaurants that serve lunch at the price of 7−12 euros per meal. The nearest ones to the conference venue are located on Piispankatu and Hämeenkatu.\n1. Hus Lindman, lunch restaurant with summer terrace, Piispankatu 15\n2. Trattoria Romana, Italian restaurant, Hämeenkatu 9\n3. Delhi Darbar, Indian restaurant, Hämeenkatu 8\n4. Royal Curry House, Indian restaurant, Hämeenkatu 9\n5. Kiinan Muuri, Chinese restaurant, Vähä Hämeenkatu 1\n6. Café Agricola, lunch restaurant, Henrikinkatu 1 B\n7. Resepti, lunch restaurant and patisserie, Kiinanmyllynkatu 5\nMap to find restaurants: http://goo.gl/maps/9w71k", "domain": "food"}
{"url": "https://bulknutssuppliersusa.com/bulk-cashew-nuts/wholesale-oil-roasted-cashews.html", "date": "2023-12-08T06:11:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100724.48/warc/CC-MAIN-20231208045320-20231208075320-00546.warc.gz", "language_score": 0.9229730367660522, "token_count": 900, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__49175373", "lang": "en", "text": "Production of Oil Roasted Cashew Nuts:\nThe production of oil roasted cashew nuts involves several key steps:\nSourcing Cashews: We carefully source premium cashews from Brazil, Vietnam, and West Africa, known for their quality and flavor.\nImporting Cashews: The cashews are imported to our state-of-the-art processing facility in California, United States, where they undergo stringent quality checks and inspections to ensure they meet our high standards.\nShelling and Removal of Skin: The imported cashews are shelled, and the outer skin is removed, leaving behind the cashew kernels, which are then thoroughly cleaned to remove any impurities.\nOil Roasting: The cleaned cashew kernels are roasted using high-quality oils, carefully controlled heat, and precise timing to achieve the perfect balance of flavor and crunch. Oil roasting enhances the nutty taste and aroma of cashews, creating a delightful snack.\nCooling: The oil-roasted cashew nuts are allowed to cool down before being packaged, ensuring they maintain their crispy texture and delicious taste.\nPackaging: The oil-roasted cashew nuts are carefully packaged to preserve their freshness and maintain their quality.\nFor supplying oil roasted cashew nuts in bulk pack sizes, we offer various packaging options to meet industrial needs:\nBulk Bags: Heavy-duty plastic or woven polypropylene bags ranging from 25 to 50 pounds or more, designed for easy transportation and storage.\nBulk Boxes: Large cardboard boxes weighing typically between 20 to 50 pounds or more, suitable for easy handling and distribution.\nBulk Totes: Large containers capable of holding several hundred pounds to several thousand pounds of oil-roasted cashew nuts, designed for efficient dispensing and distribution.\nBulk packaging ensures convenient handling and allows for cost-effective transportation for industrial users.\nIndustrial Uses and Applications:\nOil-roasted cashew nuts in bulk pack sizes have a wide range of industrial uses and applications, including:\nSnack Foods: Oil-roasted cashew nuts are a popular choice for health-focused snacks, trail mixes, and roasted nut assortments.\nFood Processing and Manufacturing: They are incorporated into various food products, such as baked goods, confectionery items, and savory dishes, adding a delightful crunch and nutty flavor.\nFood Service Industry: Oil-roasted cashew nuts are used as toppings for salads, desserts, and entrees, enhancing the overall taste and presentation.\nExport and Distribution: Bulk packaging allows for efficient export and distribution to international markets where there is a growing demand for high-quality oil-roasted cashew nuts from California.\nAs a supplier of premium oil-roasted cashew nuts, sourced from multiple regions and processed in California, we are committed to providing consistent quality, timely delivery, and competitive pricing. Contact us today to place your order and experience the superior taste and quality of our oil-roasted cashew nuts!\nPlease contact us to discuss about your specific requirements.\nExplore Our Range of Bulk Raw Nuts and Processed Nut Products\nAt PFVN, Inc., we have established strong partnerships with the largest suppliers of oil roasted cashews in the United States. Our focus is on providing the highest quality bulk oil roasted cashew products, offering a diverse selection of cashew varieties and specifications to cater to your specific requirements. We work closely with leading cashew growers in Brazil, Vietnam and West Africa, and producers, packers, processors, distributors, and exporters across the east coast and west coast of the USA. Rest assured that all our bulk oil roasted cashew suppliers adhere to the highest quality standards, holding certifications such as BRC, FSMA, Non-GMO (GMO-Free), Peanut-Free, Vegan, Gluten-Free, Non-Dairy, Kosher, and Halal. Our range of bulk oil roasted cashews is well-suited for various industrial applications. From food manufacturing to bakery and confectionery, from dairy alternatives to culinary uses and food service (catering), from the snack food industry to nutritional supplements, from nutritional bars to ice cream and dessert production, and even in pet food, health and wellness products, the cosmetic industry, and alcoholic beverages. Both wholesale retail pack sizes and bulk packaging options are available, providing flexibility to meet your business needs.", "domain": "food"}
{"url": "https://www.drdougs.com/en-ph/blogs/news/10-healthy-snacks-for-you-and-your-kids", "date": "2023-12-04T00:41:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100518.73/warc/CC-MAIN-20231203225036-20231204015036-00861.warc.gz", "language_score": 0.938148558139801, "token_count": 614, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__204682265", "lang": "en", "text": "It’s important to stay fueled with healthy energy. Be sure to have you and your kids fully-nourished with some of these tasty and healthy snack ideas.\n- Plenty of kids love eating assorted nuts. They are high in healthy fats and contain fiber and other antioxidants. Make sure your kids do not have any nut allergies beforehand!\nAnts on a Log\n- This is a classic snack that is fun for kids to eat! Cut some celery in thick pieces and spread peanut butter inside. Then, top it off with some raisins for it to look like little ants on a log. The combination is fun, creative, and provides a good balance of macronutrients.\nDeli meat, cheese and crackers\n- Make your own “Lunchables” with your choice of cheese, deli meat, and crackers. For a healthier option, choose meat and cheese with less fat. This will give your kids good protein, carbs, and fats!\n- Fruit smoothies are always delicious, and you can make them quick-and-easy at home. Health Hack: try buying fresh fruits, cutting them, and freezing them for later. This will help you avoid added sugars commonly found in pre-frozen food.\n- Hummus provides healthy fats for your body. So, if you and your kids like it, eating it with bell peppers, crackers, celery, or tomatoes is the perfect healthy snack.\n- We’ve all heard about the crazy health trend that is kale – well deserved too! Kale is low in calories but packed with nutrients, such as vitamin A, C, and K. Kale chips are quick and simple to make and are a great substitute to potato chips.\n- If you and your kids like guacamole, you can buy premade guacamole or make your own! Pair it up with healthy chips, bell peppers, or other vegetables.\n- Pretty self-explanatory - have fun with fruit! You can buy or make your own personalized fruit bowls. Bananas, apples, pears, grapes, and peaches are examples of easy to grab snacks, but if you want to switch it up, add some more tropical fruit to your fruit bowls, such as pineapples, strawberries, cantaloupes, mangoes, or blueberries.\n- Easy to make your own, you can put Tropicana’s 50 calorie orange juice or any other healthy fruit juice in popsicle makers and have a healthy frozen treat for your kids!\n- There are plenty of different yogurts to choose from – try to find low-fat, low-sugar, and high protein yogurts! One suggestion would be Dannon’s light and fit vanillas Greek yogurt, which tastes deliciously sweet, without all of the added sugar. It has 0 fat as well. Top it off with some fresh fruit or granola for a nutrient-packed snack.", "domain": "food"}
{"url": "https://ristoranterivaazzurra.com/en/", "date": "2024-04-13T22:25:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816853.44/warc/CC-MAIN-20240413211215-20240414001215-00540.warc.gz", "language_score": 0.972415566444397, "token_count": 181, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__71546835", "lang": "en", "text": "The Riva Azzurra Restaurant is located in a seaside resort in Sardinia, near the Costa Smeralda, precisely in Cannigione. The restaurant serves a fine Sardinian cuisine, both fish-based and meat-based cuisine. You can also try several vegetarian meals and enjoy a wide variety of pizza cooked in a wood-burning oven. Starting from June every day the restaurant will also offer buffet and pizza for lunch. The restaurant has a large indoor lounge and a beautiful outdoor court to enjoy the full view of the sea in the summer. Perfect for romantic dinners, lunches or dinners, with friends and family, including children. The restaurant is run on a family level and the staff are polite and prepared, ready to welcome and pamper their customers to make them feel at home. Come and visit us, we will be happy to host you too!", "domain": "food"}
{"url": "https://sixthwave.blog/2017/02/12/introduction-wouter-de-heij/", "date": "2023-03-21T13:16:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296943698.79/warc/CC-MAIN-20230321131205-20230321161205-00745.warc.gz", "language_score": 0.9470360279083252, "token_count": 233, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__28157059", "lang": "en", "text": "Wouter de Heij is co-founder and CEO of food and beverage innovation company TOP B.V., a company that is specialised in disruptive technologies and products. TOP has a large and leading R&D centre in the Food Valley, Wageningen, the Netherlands. Mr De Heij holds a Master of Science degree in chemical process engineering (TU-Delft) and is renowned worldwide as a keynote lecturer on the topic of health and technology (“The future of food”). His passion is the development and market introduction of new food processing technologies and innovative food products.\nHe attaches great importance to open innovation: the sharing of knowledge and ideas. Mr De Heij is a serial entrepreneur who has started several companies and acted as start-up CEO for new initiatives. These included protein vegetable producer Ojah, a pascalisation service production facility and a company with a patented novel cold pasteurization technology, Pulse Electric Field 2.0 (“PEF 2.0”) and the cold pressed initiative Naturalicious. Mr De Heij has a strong network within novel food processing institutes and research departments of universities.", "domain": "food"}
{"url": "http://www.newbeginningsgr.com/something-else.html", "date": "2018-12-19T00:05:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376829997.74/warc/CC-MAIN-20181218225003-20181219011003-00138.warc.gz", "language_score": 0.7458353042602539, "token_count": 132, "dump": "CC-MAIN-2018-51", "global_id": "webtext-fineweb__CC-MAIN-2018-51__0__130542474", "lang": "en", "text": "On the Sweeter Side\nYoung at Heart\nNew Beginnings Restaurants\n\"Home of the Big Breakfast\" since 1981\n**Diet Plate - Chicken or Ground Round with Tomatoes, Cottage Cheese, & Fruit\nNBR - Sausage, Egg, & Cheese on an English Muffin\n**Cooked to order. Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness.**\nDisclaimer: This is the OFFICIAL New Beginnings Website. It holds the most current menu items. Outside sites are not up to date. Pricing will be given when you call in to order. Thank you!", "domain": "food"}
{"url": "https://elevategm.com/2022/10/21/a-new-flour-mill-with-a-small-carbon-footprint-gives-you-access-to-freshly-ground-flour-in-just-six-minutes/", "date": "2023-03-24T15:08:08Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945287.43/warc/CC-MAIN-20230324144746-20230324174746-00172.warc.gz", "language_score": 0.9200266003608704, "token_count": 873, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__105709427", "lang": "en", "text": "Flour is a staple ingredient in most of our meals, but we rarely think about it. It’s both a necessary and an intriguing part of cooking. Let’s understand about how an innovative technology that’s going to change the way we produce and consume flour!\nWhy we need to change the way we consume flour:\n1. SUPPLY CHAIN: To get flour to your table, wheat must be grown, milled, and transported.Wheat is grown by farmers, who sell it to local millers. After being milled, the flour travels long distances every day to get to distribution centers where it is stocked. From there, it goes to regional stockists and finally reaches your grocery store shelves. This whole process is very carbon-intensive due to the miles traveled by the trucks every day.\n“The typical consumer company’s supply chain creates far greater social and environmental costs than its own operations, accounting for more than 80 percent of greenhouse-gas emissions and more than 90 percent of the impact on air, land, water, biodiversity, and geological resources.”\nBové, A. and Swartz, S., 2016. [online] http://www.mckinsey.com. Available at: <https://www.mckinsey.com/capabilities/sustainability/our-insights/starting-at-the-source-sustainability-in-supply-chains> [Accessed 11 October 2022].\n2. FRESHNESS: We’ve all heard of the importance of using fresh, high quality ingredients in cooking, but have you ever really considered why?\nFor example, would you rather have instant coffee or freshly ground coffee? Fresh, right? It’s the same for flour. Having fresh flours make a huge difference in taste and texture. Bread made with freshly milled flour has a better texture, flavor, and stays fresh longer because it contains more natural oils than bread made from older flour. It’s good sense: fresh is better!\n3. WHOLESOMENESS: Wheat is made of 3 parts namely fibre rich-Bran; nutrient-packed core-Germ; & starchy carbohydrate-Endosperm.\nFlour is made from 2 different technologies. One is the old-fashioned stone mills where the 2 stones crush the wheat wholly keeping all the nutrients, proteins & essential oils intact however the presence of natural oils makes this flour of limited shelf life. The second way is to produce flour with roller mills, which is the modern way of milling. The steel rollers strip away the oily germ and peel the bran producing a white endosperm flour with a long stable shelf stable. Today most of the flour worldwide is made with this technology.\nTo answer these 3 critical problems, we have combined the old world of wholesome flour with the technology of today. We’re proud to present the world’s first flour grinding and vending machine, Floura.\nFloura is an easy to use, automated flour grinding and vending machine. It grinds whole grains into wholesome flour with stone milling technology, in just a few minutes. Floura comes with a built-in touchscreen display that allows you to choose the type of flour you want to grind, how much, and how fine. All you have to do is select your preferences & Floura will take care of the rest. Floura grounds your flour only after you order, which means that it’s as fresh as it gets.\nNow let’s understand how Floura helps us to create a sustainable flour:-\nWith Floura, we want to build a resilient flour supply chain bringing in all the stakeholders—from like-minded farmers who cultivate grains in a more planet-friendly manner to milling it locally and partnering up with local independent bakers to create the freshest bread. This way, opting for genuine fresh flour can benefit the planet. It will also help funnel money back into the local community via entrepreneurship and job creation.\nWith this new ecosystem your bread will be fresher, communities will benefit, and you’ll be helping the planet by using fresh flour.", "domain": "food"}
{"url": "https://dastchinflower.ir/celtuce-blue-wheat-orange-tomatoes-and-more-draw-crowd-to-scope-field-day/", "date": "2023-09-23T03:47:55Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506479.32/warc/CC-MAIN-20230923030601-20230923060601-00534.warc.gz", "language_score": 0.9452911019325256, "token_count": 979, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__205732218", "lang": "en", "text": "Luscious zinnias, spectacular tomatoes, and blue stone-ground wheat were among the organically grown produce on display during the 2023 SCOPE Field Day at the Student Farm at UC Davis.\nCeltuce was the newest and most unusual vegetable introduced at the event. It’s a type of lettuce prized in Asia for its long, thick, single stem, which, when prepared, has a mild, nutty flavor. (You can eat the leaves, too.) It was chosen through a collaboration with farmers, chefs, farm advisors, and researchers to pay homage to Asian-American culinary culture. SCOPE’s breeding project aims to expand the cultivars of celtuce available in the United States, said Laura Roser, assistant specialist and program co-coordinator.\nBased at the UC Davis Student Farm, SCOPE gives students experience in using traditional breeding techniques to develop crops that meet the needs of organic farmers in California and beyond, said Charlie Brummer, a professor in the Department of Plant Sciences and director of the UC Davis Center for Plant Breeding.\nDoctoral student Luis Salazar introduced ‘Orange Creamsicle,’ a new variety of tomatoes that grows large, sometimes delightfully odd-shaped, with a green blush at the shoulder. During the taste test, the new variety had a gorgeous, moist color when sliced, a firm texture when eaten, and a bright flavor with a pleasing balance of acidity and sweetness. “‘Orange Creamsicle’ will likely be released in late 2024 or early 2025, after another year of trialing in summer 2024,” Salazar said.\nOther tomato varieties are also being trialed, including a round, red-and-purple saladette tomato called ‘Charred Cherry.’ Developed by Cal Poly Pomona collaborators, it’s high-yielding and has a pleasing flavor with moderate sweetness. ‘UC Rockin’ Roma’ is a Roma-type tomato with good taste, balanced acidity, and yields similar to Early Girl.\nBlue wheat is a hit\nSCOPE’s small grains team has been working with heritage and colored varieties, plus advanced breeding lines from the department’s wheat breeding program, to develop new strains. They’re aiming for wheat that will thrive in fields that get little inputs, such as compost, and no irrigation – typical of most wheat cultivation on organic farms.\nLed by lead student breeder Savannah Pluma, the team recently spent a day at the nearby office of the California Wheat Commission, where they tried baking with a new variety of blue wheat. The results were presented during the field day: The crackers offered a rich, satisfying flavor, and the shortbread was downright delicious.\nBreathtaking colors and rich, new shapes being developed in zinnias were presented by doctoral student Will Hazzard.\nSome flowers had half-circle petals in creamy tones arranged firmly around the center. Some had long, apricot-hued petals that feathered out in relaxed stretches. Some had puffy centers that invited a curious touch. Shades of soft yellow and pink and rust, punctuated by vivid magenta and violet, orange, and blood red, delighted the eye. These textures have been developed over the past four years, especially for florists and farmers’ markets, and stems are longer than commercial cultivars.\nHazzard’s personal favorite? From the field demonstration table, he pulled over a vase filled with ivory balls of buttery softness. “These are the stand-outs!” he opined, but a zippy name has yet to be selected: They’re currently called ZC.23.110. “Not the most glamorous,” Hazzard quipped.\nNew celtuce varieties coming\nThis Asian lettuce grown for its stems is being developed in partnership with the Second Generation Seeds Collective. One of the founders, Winters farmer Kristyn Leach, of Namu Farm, is working with SCOPE on trials. They are breeding new varieties to resist bolting, increase stem thickness, and find new flavors and leaf shapes.\nCall for collaborators\nFarmers and seed producers are invited to partner with SCOPE for in-field trials or suggest new crops that would benefit California’s organic agriculture industry. To become part of the SCOPE network, contact co-coordinator Laura Roser at [email protected].\nThe student-led SCOPE project stands for Student Collaborative Organic Plant Breeding Education. The Organic Research and Extension Initiative contributes to the program’s funding.", "domain": "food"}
{"url": "https://sugarnspicesa.com/services", "date": "2024-02-25T04:24:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474581.68/warc/CC-MAIN-20240225035809-20240225065809-00598.warc.gz", "language_score": 0.9117630124092102, "token_count": 170, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__161461762", "lang": "en", "text": "WEDDINGS & LARGE EVENTS\nAdaptability is at the core of the way we work. With our extensive knowledge and experience, we can provide a wide range of catering solutions for your corporate event so that, no matter the business, we work with you to create the perfect option.\nPart of SNS’s founding ethos is their strong belief that a great party starts with fantastic food. They work with you to discern what will delight you and your guests, whether that’s finger food, bowl food, mini dishes, and canapé reception, and can always create a menu specific to your event.Delightful afternoon teas, clever canapés, bespoke buffets, or a luxury three course dinner we’re always happy to work with you to give you exactly what you are looking for.", "domain": "food"}
{"url": "https://fountainpottspoint.com.au/", "date": "2018-03-22T15:18:59Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647892.89/warc/CC-MAIN-20180322151300-20180322171300-00736.warc.gz", "language_score": 0.8551696538925171, "token_count": 125, "dump": "CC-MAIN-2018-13", "global_id": "webtext-fineweb__CC-MAIN-2018-13__0__68648407", "lang": "en", "text": "Located in the heart of Potts Point, at Fountain, our doors\nare always open. Drop in for a coffee, a drink with friends,\nor settle in and stay a while.\nWe serve up a fresh and seasonal menu of house-made classics. Enjoy a light bite or a tipple – or if you’re in the mood, tuck into something a little more generous.\n18 Darlinghurst Road,\nPotts Point, SYD 2011\n(02) 9331 6000\n© Fountain Potts Point\nSend an enquiry\n© Fountain Potts Point | Site by Squad Ink", "domain": "food"}
{"url": "https://naijawinelovers.com/smoked-brisket-grilled-cheese-sandwiches-uses-for-leftover-brisket/", "date": "2021-09-28T19:49:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780060882.17/warc/CC-MAIN-20210928184203-20210928214203-00236.warc.gz", "language_score": 0.8948383331298828, "token_count": 1704, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__2077919", "lang": "en", "text": "Another fantastic use for any leftover smoked brisket — Smoked Brisket Grilled Cheese Sandwiches!\n(*UPDATE* — You can view us cooking up this combo of Smoked Brisket Grilled Cheese Sandwiches and Smoked Tomato Bisque over on AM Northwest.)\nWe get a lot of folk on social media who tease us whenever we publish a recipe for “leftover smoked brisket”.\n“If you got leftover brisket it means it ain’t good brisket,” they like to joke. Haha (she said with her most unenthused voice)\nThe reality is when you’re passionate about something, and cook it a lot in order to perfect your craft, you’re gonna end up with leftovers.\nAnd in our case, we own a BBQ catering company, and test and serve recipes for a living. So, while we test, we end up with leftovers. When we cater an event, or do a pop up, we sometimes have leftovers. And leftovers are among my favorite ingredients to work with.\nHere at Casa Vindulge we’re can easily go from cooking a 6-8 lb brisket at home, but in the competitive barbecue world or at catering events, produce briskets of a larger scale (15lbs+). That means lots of practice. Practice also means trial, error, and… sometimes leftover brisket. You can find our go-to recipe for Smoked Brisket here.\nTwo weeks ago we smoked two 15 lb briskets (that’s 30 lbs of meat!!), and after giving nearly all our neighbors some brisket love, we still had leftovers. After making this crazy delicious Smoked Tomato Bisque the other day we discovered something was missing. What could be missing from a downright delicious tomato soup? A grilled cheese of course.\nBut this wasn’t just any grilled cheese. This was a smoked beef brisket grilled cheese made with leftover tender brisket, smoked cheddar and gruyere (or Comté) cheeses, melted to ooey gooey perfection.\nBest Cheese for Smoked Brisket Grilled Cheese Sandwiches\nWe’ve discovered the best combination for this is a mix of shredded cheddar and shredded Comté (or gruyere). Comté and gruyere melt incredibly well, and are both fairly mild cheeses (so they won’t take away from the main attraction). Cheddar has great flavor and also melts well. The combo if the two is out of this world.\nHow to make a Smoked Brisket Grilled Cheese Sandwich\nStart by warming up your leftover brisket. I like to do this in a pan on the stovetop, slowly. The juices from any fat will re-hydrate your meat if it’s been sitting in the fridge. If you’re dealing with dried out brisket and need to add a bit of moisture, I recommend adding about a tablespoon of your favorite BBQ sauce. But don’t go too heavy on the BBQ sauce. We’re just trying to add a little hydration, not overpower the meat with sauce.\nOnce your meat is warmed, transfer the meat to a plate, wipe out the pan, and get it nice and hot for cooking your sandwiches.\nLay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. Layer with cheddar, load on the shredded brisket (be generous), and then top with the Gruyere (or Comté).\nPlace the other slice of bread on top.\nPlace sandwiches on the hot skillet (covered with a lid) and cook for 3-5 minutes per side, until the bread is golden, then flip. Cook other side until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore.\nCut in half. Feel free to enjoy with this Smoked Tomato Bisque for the ultimate soup and sandwich combination.\nYou have to try this sandwich! There are perfect pairings in this world — peanut butter and jelly, apple pie and ice cream, burgers and fries, and grilled cheese and tomato soup. This here is grilled cheese and tomato soup on steroids!\nSmoked Beef Brisket Grilled Cheese Sandwiches\nAn incredible use for leftover brisket — Smoked Beef Brisket Grilled Cheese Sandwiches. And several other uses for leftover smoked brisket.\n- ½ cup leftover smoked beef brisket, shredded or sliced\n- 2 slices of bread, cut ½ inch thick (sourdough or como loaf work well)\n- 1 tablespoon butter, at room temperature\n- 1 tablespoon Dijon mustard\n- 1 thick slice smoked cheddar\n- 1 thick slice Gruyere or Comté cheese\n- Heat up a cast iron skillet to medium heat (or warm up an electric panini press).\n- Add the brisket to the skillet to warm up. Slowly warm up your brisket for 3-5 minutes. Once it’s warm, remove and set aside. Place pan back on the burner and warm up to medium heat.\n- Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. On the inside layer of the bread layer the Dijon mustard to both sides.\n- Next layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere (or Comté). Place the other slice of bread on top (butter side facing out).\n- Place sandwiches on the skillet and cook for 3-5 minutes (covered), until the bread is golden, then flip. Cook other side (covered) until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore. Remove.\n- Cut in half and serve alongside this Smoked Tomato Bisque\nAlternatively you can cook in a Panini press for 3-5 minutes. I am not cool enough to own a Panini press so I have to make due flipping my sandwiches the old fashioned way.\nFor our smoked brisket recipe, click here.\nWine & Beer Pairing for Brisket Grilled Cheese\nWell, since we followed this up to our recipe for Smoked Tomato Bisque, we paired it with the leftover Barbera. I was a bit surprised, and entirely delighted, how well the fruity and acidic wine went with the buttery, crusty, cheesy sandwich loaded with the tender brisket. Sans soup I think the sandwich would be fantastic with an oaked Chardonnay (bring on the buttery oaked wines. more butter da better), but I don’t recommend Chardonnay for the soup. Stick with a fruity acidic red wine if you make it with the soup (and I really hope you do).\nOtherwise a nice Pilsner will do the trick! Light and refreshing and perfect way to cut through the richness of these sandwiches (and trust me, these sandwiches are rich!).\nWant more leftover brisket recipes?\nBut first, here’s our Recipe for Smoked Brisket\n- Smoked Brisket Nachos (my personal favorite)\n- Smoked Brisket Chili (readers favorite)\n- Smoked Brisket Bruschetta\n- Smoked Brisket Pizza\n- Smoked Brisket Enchiladas\n- Smoked Brisket Tacos\n- Smoked Brisket Empanadas\nIf you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.\nFor more recipes with wine pairing check out the Recipe Index.\n* This post was originally published in October 2014, and updated in December of 2018 with new photos and tips.\n1,758 total views, 2 views today", "domain": "food"}
{"url": "https://www.irishnews.com:443/life/food-drink/giuseppe-dellannos-walnut-cake-recipe-KSGA72NH4FK5ZEKGBHZXT4G4OA/", "date": "2024-03-05T14:36:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707948235171.95/warc/CC-MAIN-20240305124045-20240305154045-00715.warc.gz", "language_score": 0.8986222147941589, "token_count": 784, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__207522818", "lang": "en", "text": "“Torta alle noci (walnut cake) is another of my family’s classics: it uses mostly winter cupboard staples, so it is ideal to brighten up a cold and rainy afternoon,” says Giuseppe Dell’Anno, who won The Great British Bake Off in 2021.\n“The flavour is unmistakably walnut: nuts are partly ground in the flour mix, partly chopped into larger pieces to add a pleasant crunch.”\nTorta alle noci – walnut cake\n(Serves up to 12)\nFor the sponge:\n100g sultanas or raisins\n50g Marsala or other sweet wine\n200g walnut pieces\n180g soft wheat 00 flour or plain flour, plus extra for dusting\n2tsp baking powder\n100g unsalted butter, plus extra for greasing\n200g egg (about 4 medium eggs), at room temperature\n180g caster sugar\n1tsp vanilla bean paste\nZest of 1 unwaxed organic lemon\nFor the coating:\n30g clear honey\n40g Marsala wine\n200g golden icing sugar\n6 walnut halves, to decorate\n1. Set the shelf in the lowest position of the oven and preheat it to 180°C/350°F/Gas mark 4. Grease the tin with butter and dust it with flour, tapping off the excess.\n2. Put the sultanas in a small microwave-safe bowl with the Marsala. Heat in the microwave until just warm to the touch: 30 seconds should be enough. Stir, cover with a plate and set aside to soak.\n3. Meanwhile, put half the walnuts in the bowl of a food processor, add the flour and baking powder and blitz until the mixture has the texture of fine sand. Set aside. Roughly chop the remaining walnuts with a sharp knife into pea-sized pieces and set aside. Put the butter in a small microwave-safe bowl and melt it: 40 seconds in the microwave should be enough. Set aside to cool. Put the eggs, sugar, vanilla and salt in a bowl large enough to accommodate all the ingredients and whisk at high speed with a handheld electric whisk (or use a stand mixer) for five minutes, until the mixture has doubled in volume and is pale and fluffy. Still whisking, slowly trickle in the melted butter then whisk for a further minute to incorporate it fully.\n4. Add the walnut and flour mixture to the bowl, add the lemon zest, and fold them in with a silicone spatula. Add the sultanas with the Marsala to the batter, followed by the chopped walnuts, and fold them in gently. Pour the batter into the tin, level the surface with the spatula and bake for 33–35 minutes or until a skewer inserted in the deepest part of the cake comes out clean.\n5. Leave the cake in the tin to cool for a few minutes, then turn it onto a wire rack to cool completely. Meanwhile, make the coating. Put the honey and Marsala in a large microwave-safe bowl and microwave for 20 seconds. Add the icing sugar and stir until homogeneous. Set the wire rack over a tray and pour the warm syrup slowly over the top of the cake, coating it completely. Allow the excess to drip off into the tray below. While the coating is still warm, arrange the walnut halves around the cake top. Let the coating set, then transfer the cake to a serving plate. Torta alle noci keeps for up to a week under a cake dome.\nGiuseppe’s Easy Bakes by Giuseppe Dell’Anno is published by Quadrille, priced £24. Photography by Matt Russell. Available now.", "domain": "food"}
{"url": "https://www.withthewave.com/products/vegetable-roller", "date": "2022-07-06T22:41:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104678225.97/warc/CC-MAIN-20220706212428-20220707002428-00546.warc.gz", "language_score": 0.9190545678138733, "token_count": 440, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__148958944", "lang": "en", "text": "Description Of Vegetable Roller:\nTime to enjoy fresh, homemade rolls and stuffed grape or cabbage leaves, not the stuff from a can!\nWith its simple, one-motion operation the Vegetable & Meat Roller makes it easy to prepare delicious food rolls right in the comfort of your own kitchen. Just lay the leaf down, spoon your filling on and move the slider forward. Yes, it really is that easy!\nThis valuable time-saver will allow you to make large volumes of tasty appetizers, perfect for any party. With the Vegetable and Meat Roller you can make an endless variety of delicious delights - using grape leaves, cabbage, vegetarian or meat fillings, sushi and rice paper. Constructed of durable, high-quality, food-grade plastic, the roller is non-toxic, odorless and completely food safe. Solid and long lasting, it can be used again and again.\n- Make professional food rolls in seconds.\n- Perfect food roll/sushi maker, this handy kitchen tool is the perfect roller for your healthy, meat-filled, vegetable- wrapped meal!\n- Make sushi or food rolls with ease.\n- No mess to clean up, easy to use, convenient and healthy!\n- Simply place the leaf on the roller-band, spoon your choice of ingredients right on the leaf and move the slider forward!\nWith The Wave Guarantee\nWe truly believe we have some of the best products in the world. If you don't have a positive experience for ANY reason, we will do WHATEVER it takes to make sure you are 100% satisfied with your purchase. Buying items online can be a daunting task, so we want you to realize that there is absolute ZERO risk in buying something and trying it out. If you don't like it, no hard feelings we'll make it right.\nReasons to buy from us\nWe proudly offer worldwide shipping. Handling time 1-3 business days.\nWe stand by our high-quality products and your satisfaction is guaranteed.\nWe offer competitive prices on all of our exclusive products.", "domain": "food"}
{"url": "https://www.salesagentsplus.com/opportunities/gourmet-indian-meals-for-pubs-bars-and-hotels/", "date": "2021-07-31T19:28:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154099.21/warc/CC-MAIN-20210731172305-20210731202305-00672.warc.gz", "language_score": 0.9467350244522095, "token_count": 301, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__37436400", "lang": "en", "text": "TravelChef are proud to create and supply an exciting range of gourmet frozen Indian meals to pubs, bars, hotels and the hospitality sector. Using the finest of ingredients and spices our authentic meals allow outlets to compete with any of their local Indian restaurants and we offer price competitive terms to hospitality businesses in these challenging times. Our rapid chilled distribution service covers the UK and we pride ourselves in on-time deliveries.\nMost importantly by serving our range of meals pubs and bars can continue trading regardless of the business restrictions brought about by the current local lockdown tier imposed. We can provide outlets with a complete menu. Our full range is available to view on our website at www.travelchef.org\nWe are seeking Agents throughout the UK.\nIdeally Agents should have experience and good contacts in the hospitality sector particularly in pubs and bars. Agents that have contacts with breweries or pub management companies would be most welcome.\nThis is a great opportunity for Agents in the hospitality business to add to their portfolio and to recover from the slowdown in this sector. In addition to the usual marketing materials we also supply Agents with samples to use in introducing our products to local businesses.\nWe are offering a minimum 10% commission on all sales and we have great incentives for ambitious Agents to earn substantial incomes for hitting agreed targets\nAgents who are currently calling on our target market can submit their details through the APPLY button or by calling Alex Charles on 07397808164. We look forward to hearing from you.", "domain": "food"}
{"url": "https://sensoriumbali.co.id/", "date": "2020-01-26T13:05:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-05/segments/1579251688806.91/warc/CC-MAIN-20200126104828-20200126134828-00301.warc.gz", "language_score": 0.9756513237953186, "token_count": 1600, "dump": "CC-MAIN-2020-05", "global_id": "webtext-fineweb__CC-MAIN-2020-05__0__211830838", "lang": "en", "text": "This place is incredible! Don't let the descriptions of the food fool you, this is a place for the palette! I have loved every breakfast item I have had here! Everything is perfectly cooked, beautifully presented, and followed up with by the chef to ensure everything is good. The staff is super friendly and attentive, which is hard to find in other restaurants. Other than coffee cups without handles, and such a small space, there are virtually no downsides to coming here. I will continue coming back again and again.\nSIMPLICITY AND HOMEY\n\" Inspire by the delicacy of Australian Interior café and the love of Japanese interior with Clean, Simplicity and Minimalistic. Our Interior boosts with natural light and Elegant Furniture. Visit us today.\"\nWilliam is the Head Chef, Owner, and mastermind behind SENSORIUM. He was born and raised in Medan but spent most of his life and culinary career in Australia. After years of working in several fine-dining establishments around Australia, he decided to pursue his own passion on his own, and thus, Sensorium is born.\n\"I opened SENSORIUM because I wanna tell you a story through my foods and bring peoples together. I believe foods have the power to do so. And hopefully inspired peoples in doing so.\" explains William.\nI would like to welcome you to my humble cafe to experience and tastes real foods that cooked with love, heart, and passion. Welcome to SENSORIUM.\nPaige Valois - Expatriate\nWe usually do not eat ramen soup but had to try the dry ramen following the reviews and it was sooo good (really do not miss this one). Also, the textural mushrooms were excellent. We have never eaten anything alike before (Avocado toast was more common but also very good). And then it was breakfast but we still had to try the ice sandwich and that definitely was the right decision. Crunchy, sweet, salty... just to die for. So yes that is one of the best food we had and would it have been served in a sophisticated restaurant we would not have been disappointed a bit! Also, the chef and staff were super attentive and even if the restaurant was full we didn't have to wait long. I would love to come back if we were not leaving tomorrow!\nI had some great experience at this restaurant! Amazed by the menus and didn’t have much time to try all of them. I ended up ordering the Textures of Mushrooms which was great. The fried veggie (forgot the name) was very crunchy, the mushrooms with seaweed paste were umami bomb! Bawang Goreng was simple yet amazing little details that bring the dish into another level. Rye bread was fantastic. 1-hour drive was definitely worth it.\nBelongs on chef’s table\nA great example of intentionality in every ingredient. It is a true sensory experience. To make it even more thought-provoking the chef will welcome you & is a perfectionist in his craft.\nYou might be thinking this will be expensive. Incorrect it is equivalent to other local brunch places in the Canggu area. Sensorium is gifting you an affordable chef’s table experience don’t miss out!\nAmazing, delicious food. best quality ingredients and the chef’s creativity gives the most amazing meal for your breakfast and lunch. go for this place, you won’t regret.\nThis was my favorite restaurant in Bali. The ramen was so good we came back to have it again. We also tried the ice cream sandwich the second time, and it was one of the best desserts I have ever had. The lovely chef came to our table and explained the food and it was obvious he put a lot of thought and love into everything. The rest of the staff was also wonderful. If I’m ever back in Bali you can bet I’d eat here again!!\nWow. The food here is exquisite! The chef and owner William is the loveliest chap ever, he took time to explain our dishes and the inspiration behind them and how he balanced flavours. My wife had the dry Ramen and I have the ramen soup, it was the best bloody ramen I have ever had. If you are in Canggu you HAVE to have breakfast or lunch here. If I could give another star I would.\nStaying in Canggu for a month and of all the places to eat in Canggu Sensorium by far has the most flavorful food in the area. The staff is fantastic and the food even better. Pork Belly Eggs Benedict is an absolute must order.\nMy oh my... Sensorium was a recommendation from a good friend, who was saying that the food is something special here. Now I can tell you why! Never before have I tasted such delicious Quesadillas. And the staff was incredibly nice.\nI wish we had more time to come back another time. At some point, we will! Thank you.\nWhen I arrived i assumed it was a small cafe with decent food. We had a table of 4 and so I was able to sample everyone's food. This was the best food I've EVER had! Everything had an amazing flavor and was so unique. The staff was very friendly and courteous. I could not be more impressed. 5 stars aren't enough.\nI am from Sydney Australia on my first trip to Bali. I researched sensorium on a list of cafes to go, not expecting the incredible place we stumbled across. For starters, the staff was absolutely amazing and welcoming. I have never been to a cafe where I have felt so welcomed and surrounded by workers who are passionate about what they are creating. Secondly the food. Hands down, the best ramen I have ever had. The chef personally Came to pour my broth of my ramen describing aspects of my dish. That is customer service !!! The cold brew was a beautiful and thick cold brew with delicious chocolate after tone.\nCafe culture is huge in Sydney, and this has got to be one of the best in Sydney and Bali. I would dine here every day if I was local. I couldn’t fault anything about this place. The food was literally incredible and perfect.\nA MUST see in Bali.\nThis place is amazing! The staff are extremely polite and explain all the flood in explicit detail. The food is all homemade and delicious and the service is amazing. All of the food is served in under 5 minutes and tastes fresh. I strongly recommend this restaurant as it is perfect for breakfast and lunch!\nA new gem in the Canggu area. Restaurant standard food at cafe prices. The chef is attentive and goes the extra mile to explain what he’s serving. 5/5 will recommend to anyone looking for a different cafe food fare. I will definitely come back.\nA true hidden gem.\nThe kitchen is dead serious about putting out great food. Each dish is explained to you when they bring it to your table. Very good prices when considering the level of skill and dedication brought to the plate.\nNo wonder they have 5-star rave reviews from over 200 users.\nMy partner and I ordered the brunch ramen (soup version) and pulled pork benedict. Both delicious. The ramen noodles were the perfect texture. The sourdough (inhouse recipe) was flavourful, light, buttery, insanely good. The pulled pork was seriously good too! Ugh so good ????\nThe decor is not “made for the gram” but the food here does the talking. Flavour is king.\nCan't wait to come back to try the rest of the menu!!", "domain": "food"}
{"url": "https://www.sustainablejobs.com/company/zero-acre-120705dfe086", "date": "2023-03-25T07:57:59Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945317.85/warc/CC-MAIN-20230325064253-20230325094253-00781.warc.gz", "language_score": 0.9488636255264282, "token_count": 301, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__102118616", "lang": "en", "text": "While chronic diseases were once rare, today, 6 in 10 American adults have a chronic illness such as heart disease or diabetes, and 4 in 10 have multiple chronic diseases, primarily caused by diet. As a result, our healthy life expectancy is decreasing for the first time in recorded history.\nMeanwhile, a chunk of forest the size of a football field is cut down every second, primarily to make way for food production, leading to record rates of biodiversity loss and carbon emissions.\nWe think it’s time cooking oil lived up to its full potential. That’s why we’re introducing Cultured Oil, made by the ancient technique of fermentation. It’s oil that cooks better, tastes better, feels better, and does better for the planet.\nCultured Oil is the all purpose cooking oil with a purpose. Full of heart-healthy and heat-stable monounsaturated fat, Cultured Oil has a high smoke point and a clean neutral taste. Use it for absolutely everything. Made by fermentation, not deforestation, Cultured Oil uses 85% less land than canola oil, emits 86% less CO2 than soybean oil, and requires 99% less water than olive oil.\nZero Acre Farms is on a mission to remove destructive vegetable oils from the food system. And we’re not going to stop until restaurant deep fryers, home pantries, and packaged foods around the world are finally free of these harmful oils and fats.", "domain": "food"}
{"url": "http://newcaledonianwoodlands.org/product/large-giftbag/", "date": "2017-04-29T15:25:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917123530.18/warc/CC-MAIN-20170423031203-00305-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.6569854021072388, "token_count": 184, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__291023362", "lang": "en", "text": "Apple Juice – 100% Apple Juice (pasteurised).\nApple Preserve – Apples, Sugar, Water, Lemon Juice, Lemon Zest, Spices (Cinnamon, Cloves). Prepared with 50g fruit per 100g of finished product. Total sugar content 50g per 100g.\nApple Chutney – Apples, Barley Malt Vinegar (contains Gluten) Brown Sugar, Sultanas, Onions, Spices (Paprika, Coriander, Mixed Spice, Ground Ginger, Mustard Seeds, Peppercorns, Cloves), Salt\nAllergens: Mustard Seeds, Malt vinegar contains Barley and Gluten\nApple & Ginger Jam – Apples, Sugar, Water, Crystallised Ginger, Lemon Juice, Root Ginger. Prepared with 50g fruit per 100g of finished product. Total sugar content 63g per 100g.", "domain": "food"}
{"url": "https://nytabloid.com/new-york/best-sushi-restaurants-in-nyc-3297/", "date": "2024-03-04T07:11:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476432.11/warc/CC-MAIN-20240304065639-20240304095639-00097.warc.gz", "language_score": 0.9330898523330688, "token_count": 1549, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__74136689", "lang": "en", "text": "Although Sushi is not an American dish but is cherished world wide web by everyone. Regarded as one of the superior culinary experiences, the best Sushi Restaurants in NYC are no less in their food game. New York City has adapted to Japanese culture so well that it encourages everything from entertainment to food.\nIf you are in the Big Apple city and craving to try out their best Sushi restaurants, check out the selected ones serving people around the world. From fine dining to cozy restaurants, the list is inclusive. Well, before sharing my favorite spots to eat Sushi, I would like to share that it was not at all easy to select the best ones from a pool of eatery options. So, when I say they are the best of the best, believe me!\n1. Sushi Nakazawa\nI had to mention Sushi Nakazawa in the first place, as this upscale Japanese Sushi restaurant is known for its quality and is prepared with perfection. If you want to experience posh dining, the world-renowned Japanese chef Jiro Ono’s disciple Daisuke Nakazawa runs the restaurant.\nThe delicious taste of the food was set on the palette of the Michelin Guide, so much so that the restaurant was awarded a star in the year 2019. Primarily, they serve Nigiri-sushi exclusively “Omakase,” which approximately consists 20 pieces of Nigiri sushi. Additionally, the highlight is the locations they source the fish and shellfish. All I can say is that don’t think twice if you want to try out the world’s best sushi.\nLocation: 23 Commerce St, New York, NY 10014, United States\n2. RA Sushi Bar Restaurant\nNot just delicious sushi, you will find soups, salads, sides, entrees, and desserts too. In fact, the ones who have gluten sensitivity don’t need to worry about anything. The RA sushi cum bar cum restaurant has no dearth of food options.\nIn addition to all the extras, the sushi menu at this great sushi restaurant in NYC has Lobster Filet Mignon Roll, Surf and Turf Roll, Crunchy Calamari Roll, Crazy Monkey Roll, Hot Night Roll, Green Kimono Roll, Chili Shrimp Roll, etc. If not these, the in-house specials are also available and extremely mouth-watering. Like “RA” CKIN Roll, “RA” WESOME Roll, and more. Also, if you are in NYC, you are very lucky as it closed the shutters of its Midtown restaurant recently.\nLocation: 229 W 43rd St, New York, NY 10036, United States\n3. Sushi Yasaka\nFor a traditional Japanese gastronomic experience, head straight to Sushi Yasaka. Since its opening in the year 2011, it has strived to get recognition as one of the best sushi restaurants in NYC that serve delicious food enthusiastically in a vibrant ambiance.\nNot only do the chefs of the restaurant craft everything with love, but use fresh ingredients in preparation. Yes, you will be visiting the place to try out their lip-smacking sushi, but don’t get up without trying the in-house hot appetizers, salads, soups, noodles, tempura, teriyaki, steaks, and more. Before coming to the restaurant, you can also reserve a table for yourself and your family.\nLocation: 251 W 72nd St, New York, NY 10023, United States\n4. Sushi of Gari UES\nBe it sushi regular, Gari special, Tuna of Gari, or Sashimi Dinner, a range of out-of-the-world tasting sushis will welcome you. And don’t miss out on the Nigiri Sushi, which will leave you craving for more. You can go on and on with trying out different rolls, one of them being the hand rolls.\nMoreover, the moment the sushi plate arrives in front of you, you will quickly be pushed to eat them in one go. That’s the power of Sushi of Gari UES. After all, how can you not visit NYC and not try the hallmark destination for sushi lovers?\nLocation: 402 E 78th St, New York, NY 10075, United States\n5. Sushi Seki Times Square\nEvery New Yorker swears by Sushi Seki since 2010. It also includes incredible-tasting traditional dishes that have balanced flavors. The X factor of the restaurant is simple yet fresh ingredients, style of presentation, and it’s taste.\nOne bite at Seki, and you will not help yourself but order more dishes. Every sushi prepared by the chef uses the finest seafood in the world, which will make your dining experience worthwhile. Finally, the good part is that cost “Omakase” is decently-priced. So, make it a point to eat at one of the best Sushi restaurants in NYC.\nLocation: TIMES SQUARE, 365 W 46th St, New York, NY 10036, United States\nOne of the best Michelin the best sushi restaurants in NYC is none other than Kanoyama. Besides sushi, other Japanese entrees are also its specialties. When you enter the restaurant, you will feel nothing but a premium vibe. Additionally, the standard of food and sleek interiors will impress you so that you will feel like coming again and again.\nSome of the sushi bars that you must try out are Hamachi Carpaccio, Ankimo App, Tuna Carpaccio, and more. Not just these, but the range of desserts is classic but tasty. For example, vanilla ice cream, chocolate molten lava, and mochi ice cream. The beneficial point is that this NYC restaurant is open seven days a week, and you can call them to make a table reservation too.\nLocation: 175 2nd Ave, New York, NY 10003, United States\n7. Sushi Noz\nThanks to Chef Nozomu Abe’s exquisite skills and vision to cultivate a dining experience that is superior. Especially the ones who are looking to feast in an intimate and elegant premise will definitely love this sushi restaurant in NYC.\nNot just the interiors and decor of Sushi Noz is Japanese-inspired, but the food served on the platter will take you to the land where Sushi originated. From seasonal Nigiri, Miso soup, Tamago, and desserts to beverages, you have the option to savor it all.\nLocation: 181 E 78th St, New York, NY 10075, United States\n8. Sushi on Jones\nA tiny open-air sushi restaurant in NYC, Sushi on Jones, has been expanding ever since its inception due to high demand and appreciation by the sushi community. The most attractive point of this casual sushi bar is that they serve very affordable Omakase assortments, which include traditional 12-piece tastings.\nEven better attractive point that is going to grab your attention again and again is the quality of cuts available in fish and wagyu. So, drive to this restaurant if you want to try out a variety of dishes in a la carte, special boxes, etc. Clubbing your meal with wine, beer, sake, or a cocktail will be a good idea.\nLocation: 217 Eldridge, New York, NY 10002", "domain": "food"}
{"url": "http://fcrn.org.uk/research-library/keywords/livestock", "date": "2017-10-17T18:36:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187822480.15/warc/CC-MAIN-20171017181947-20171017201947-00012.warc.gz", "language_score": 0.9209451079368591, "token_count": 549, "dump": "CC-MAIN-2017-43", "global_id": "webtext-fineweb__CC-MAIN-2017-43__0__62223075", "lang": "en", "text": "Showing results for: Livestock\nThis is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .\nThis paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.\nBBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.\nIn this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.\nThis paper, taken from an inaugural edition on planetary health in the Lancet, analyses global food and nutrient production and diversity by farm size, providing evidence on how smallholder farmers contribute to the quantity and quality of our global food supply and discussing the structural impacts of agriculture on nutrient availability.\nThis paper looks at how we can achieve greater food and nutrition security in a sustainable manner by reducing waste and it also analyses how losses impact overall food system efficiency. It quantifies the food wasted throughout the food chain (10 stages) from primary production to human food consumption and also looks at the impact of livestock production on both food system biomass efficiency and feed crop losses. The paper defines wasted food energy of livestock production in terms of its poor efficiency in feed conversion ratios (ie. only some of the feed livestock consume end up as meat and dairy, with the rest loss via respiration, dung and urine).\nThis research article provides a new quantitative analysis of data on global feed use and feed use efficiency by livestock, in order to help shed light on livestock’s role in food security.\nThe authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.\nThis report by the Institute for European Environmental Policy (IEEP) and commissioned by UK’s Eating Better Alliance looks at future policies towards livestock farming and trade in the UK and EU.", "domain": "food"}
{"url": "http://gumdropswap.blogspot.com/2012/01/forecast-calls-for-easy-chicken-chili.html", "date": "2017-03-29T01:24:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190134.67/warc/CC-MAIN-20170322212950-00308-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9766477942466736, "token_count": 781, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__173517251", "lang": "en", "text": "Cooking sure came in handy as a broke college student! I cooked a lot for friends and roommates. A male friend of mine mentioned in passing one day that he was in the mood for a \"good steak\". \"I can cook a steak\" I replied matter-of-factly. He didn't believe me. So, I told him if he bought the steak (one for me too, of course) I would cook for him. This became a weekly thing. He began inviting his roommates in on the feast. They bought the groceries and I prepared a big meal. I thought all women cooked. Who knew it would make me such a hot commodity as a friend and later a wife? My (now) husband and I were somewhat penpals/phone friends for a long time before we began dating. He reacted with elation when I told him I could cook. His parents are from SC and he grew up with a mom that could cook. He said most of the women he'd dated didn't cook. Really? Maybe its a southern thing (read: \"old fashioned\" or \"traditional\") that women cook and bake?\nI enjoy it. Its a skill that has come in handy time and time again. I pride myself most for being about to take whatever is in the house at the time and create a great-tasting meal. I rarely follow a recipe unless I am experimenting in cuisine I am unfamiliar with. But once I make the dish I will edit and adjust as I see fit or apply what I learned to \"spice up\" (pun intended) an old recipe.\nSo, tonight, I made chicken chili. Sure, I've made chili many times. My husband says my typical chili is too red. He describes it as spaghetti sauce with beans. Its not that it doesn't taste good, he just prefers a smoother, beanless chili which I would describe as hot dog chilli and more of a condiment than a meal. Everyone once in a while I like chili. Today is really frigid and seemed like the perfect day for a hearty warm bowl. I've been trying variations to get to a happy medium from the kind of chilli my husband likes and what I'm used to making. Tonight I think I hit the jackpot with this simple recipe. I'm not one for exact measurements and chilli is one of those forgiving dishes so use similar products if you can't find the exact brands I used. I'm sure it will be fine! It has a nice consistency. Serves 8-10 generous portions. Use leftovers as a dip or for chili dogs.\n- 2 teaspoons minced garlic (I used prepared garlic in a jar)\n- 1 package of ground chicken (about 1 lb?)\n- 1 package of McCormick chili seasoning,\n- 1 can of Goya Pink Beans in Sauce,\n- 1 cup of water,\n- 1 can on crushed tomatoes,\n- 1 jar of spaghetti sauce (I used Victoria Vodka Sauce),\n- 1 can Glory Red Beans and Rice,\n- about 1 teaspoon of smoked paprika\n- Heat pot to med-hot, add garlic and defrosted ground chicken (Substitute ground turkey or beef)\n- Stir in 1 package of McCormick chili seasoning,\n- Add jar of spaghetti sauce (I used Victoria Vodka Sauce) before meat browns\n- Add cup of water and stir (this helps break down the meat to a blended consistency)\n- Let begin to boil, turn heat down to med\n- Add Pink Beans, crushed tomatoes and can of Red Beans and Rice\n- Stir and sprinkle in smoked paprika\n- Cover and cook for about 10 min at med heat to make sure meat is cooked thoroughly\n- Turn heat to low and simmer for another 5 min with lid OFF to thicken", "domain": "food"}
{"url": "https://oecfiber.com/butcherblock/", "date": "2023-10-01T08:07:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510810.46/warc/CC-MAIN-20231001073649-20231001103649-00468.warc.gz", "language_score": 0.9742035269737244, "token_count": 323, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__14253663", "lang": "en", "text": "Last week we introduced you to a business that puts a personal touch on everything they do. This week we will introduce you to a place that proves shopping local gives you quality and a connection that larger chains can’t match.\nThe Butcher Block Meat Market in Newcastle\nThis local favorite has offered high-quality beef and other meat products to the Tri-City area for over 12 years. Formerly known as Butcher’s Block, they specialize in premium cuts of beef, pork and poultry. They even carry specialty cheeses and make their own sausage!\n“Our staff is known for their friendliness, excellent service and positive attitudes,” said site supervisor Mickey Hensley. “Our customers love to interact with our staff.”\nWhile they provide that “mom and pop” feel that is often unique to locally owned businesses, they focus heavily on customer service. That is why a significant percentage of their business comes from repeat customers.\nOEC Fiber has made the experience they offer even better. It has streamlined their Point of Sale system, making the checkout process quick and simple.\n“We have been successful due primarily to our faithful customers,” said Hensley. He credits their loyal customers and outstanding staff for making Butcher Block Meat Market what it is today.\nThey provide high-quality meats at fair prices, but even more than that, they treat everyone that walks through their doors like family.\nTo learn more, follow their Facebook page to view their offerings and keep an eye on special deals to keep your meal a cut above.", "domain": "food"}
{"url": "https://albergueesplaibarcelona.com/en/the-hostel/restaurant/", "date": "2023-12-07T15:52:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100677.45/warc/CC-MAIN-20231207153748-20231207183748-00658.warc.gz", "language_score": 0.9398205876350403, "token_count": 187, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__192426895", "lang": "en", "text": "CENTRE ESPLAI’s restaurant is a bright and pleasant place to enjoy a meal in good company. A continental buffet breakfast is included in the price of the rooms. Lunch and dinner are menu-style and include Mediterranean cuisine as well as local and seasonal products. You are also welcome to eat on the terrace to enjoy the colors of the garden!\n7:00am – 10:00am\nIncluded in the room price\n1:30pm – 3:30pm\n8:00 – 10:00pm\nVIRTUAL TOUR – RESTAURANT\nWe are Fundesplai\nWe are a non-profit organisation that has been working on behalf of education and happiness for children, equality, social inclusion, protecting the environment and developing the tertiary sector for over 45 years.\nThe Centre Esplai Hostel works with us on our educative, social and environmental tasks.", "domain": "food"}
{"url": "https://www.town.princeton.ma.us/home/news/message-thomas-prince-school-pta%C2%A0", "date": "2020-07-12T18:52:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593657139167.74/warc/CC-MAIN-20200712175843-20200712205843-00473.warc.gz", "language_score": 0.9485496878623962, "token_count": 321, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__5045419", "lang": "en", "text": "The Thomas Prince School PTA invites ALL Princeton community members to submit recipes for the TPS Cookbook. You do not need to have a child at the school to participate. Benefits to support the Thomas Prince PTA!\nThomas Prince School Cookbook\nThe PTA is excited to be coordinating a Thomas Prince School Cookbook. We're looking for everyone in our community to send us your favorite recipes, traditional family recipes, or just for fun recipes. You can send us recipes for breakfast, lunch, dinner, brunch, snacks, appetizers, desserts, and even a fun recipe like special slime or pet treats.\nOur first deadline is to have recipes sent to us by June 15th.\nEmail the following to [email protected]:\n- Recipe can be typed in the email or just send us a picture and we'll type it for you\n- Student or Teacher Name or person to be credited with the recipe\n- Interesting info/fun fact about the recipe that we can add if space permits\n- Photo of the recipe or your child/family with the recipe (please be aware: depending on how many recipes we receive and formatting, pictures may or may not be able to be included in the final cookbook)\nEven if you aren't interested in purchasing the cookbook we would love to have you submit a recipe for others to enjoy.\nWatch for future information with pricing and pre-order information. Our goal is to have the Thomas Prince School Cookbook published and available by the start of our 2020-21 school year.\nQuestions? Email us at [email protected]", "domain": "food"}
{"url": "https://www.savannahway.com.au/project/the-anchorage-bar-and-cafe/", "date": "2024-03-03T00:15:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476137.72/warc/CC-MAIN-20240302215752-20240303005752-00045.warc.gz", "language_score": 0.8394468426704407, "token_count": 158, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__41452143", "lang": "en", "text": "The Anchorage Bar & Grill\nWatch the spectacular sunset over the Gulf of Carpentaria while enoying our Tapas Bar & Cafe.\nExperience the unique and spectacular Gulf of Carpentaria Sunsets from The Anchorage Bar & Café located on the beach front @ End of the Road Motel.\nThe Anchorage Bar & Café / Restaurant delivers the essence of the Gulf. Settle down to the calm harmony of the stunning Gulf of Carpentaria coastline.\nOur Tapas, chargrill & Ala Carte menu brings your Gulf experience to a new level of enjoyment. Enjoy our friendly country hospitality while sipping on a cocktail, wine or beer at the Anchorage Bar.\nWe specialize in personalized service, quality accommodation and mouth-watering seafood dishes inspired by our local seafood selections.", "domain": "food"}
{"url": "https://free2bake.com/recipe/basil-pesto/", "date": "2021-05-17T16:49:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-21/segments/1620243991258.68/warc/CC-MAIN-20210517150020-20210517180020-00064.warc.gz", "language_score": 0.8845366835594177, "token_count": 298, "dump": "CC-MAIN-2021-21", "global_id": "webtext-fineweb__CC-MAIN-2021-21__0__172584997", "lang": "en", "text": "Yield:1 small jar\nPrep Time:1 mins\nCook Time:3 mins\nYou cannot get more basic than this basil pesto - inspired by a wonderful bar Salter in the gothic quarter of Barcelona where North African, African and European flavours fused in a magical way. This basil pesto is made like theirs, pure basil & olive oil (no nuts nor parmesan) it is as basil-y as basil pesto could be! No worries about allergens with this recipe either, sometimes simplicity is the best way and I think that is definitely proved in this basil pesto.\n- 6 handfuls of fresh basil leaves*\n- 6 glugs of your best olive oil\nInto a liquidiser bung the basil leaves* & your top quality olive oil.\nPulse them together a few times to ensure everything gets chopped down. Then blizt into a pesto. I use a liquidiser for this job. (Don't use a spice jar as it cooks the basil making it go slimy & loose flavour!)\nOnce I have my pesto in my jar I also cut ribbons of basil leaves into the mix, for some extra little bursts of basil.\n*I use a mix of normal basil leaves and greek basil\nThis stores brilliantly in an air-tight glad jar in the fridge, ready for when you next want to add a hit of basil to a salad or a courgettie-spaghetti 🙂", "domain": "food"}
{"url": "https://welcometimes.com/research-reveals-processed-foods-a/", "date": "2023-12-04T18:58:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100534.18/warc/CC-MAIN-20231204182901-20231204212901-00018.warc.gz", "language_score": 0.9661471247673035, "token_count": 1146, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__185840262", "lang": "en", "text": "Research Reveals: There have been big changes in the food business in the past few years, which is why there are so many processed foods in our supermarkets. Many people can’t live without these easy-to-use and often-treat-yourself items, but a new study shows they may be more addicting than we thought. People have long said that processed foods are bad for you because they are high in salt, sugar, and fat. A new study, on the other hand, says that these foods may be just as addicting as nicotine and booze. This shocking discovery has major effects on public health and makes us think deeply about how we eat these days.\nThe Hidden Culprits in Processed Foods\nBefore we talk about how prepared foods are addicting, it’s important to know what makes them so appealing. These foods usually have three things in them that make them very addicting: sugar, salt, and fat. The taste buds feel like they’re on cloud nine when these things come together, and it can be hard to say no. A lot of prepared foods are also made to have the perfect “bliss point,” which is the right amount of sugar, salt, and fat to make you want more. Think about your favorite cookies or potato chips. They’re made to keep you eating.\nThe Brain’s Reward System\nTo understand why prepared foods are so addicting, you need to know how the brain’s reward system works. Our brains generate dopamine, a neurotransmitter linked to pleasure and reward, when we eat or drink something that makes us feel good. Over time, these pleasurable events can change the way our brains are wired to make us want them over and over again. This is the first trouble with processed foods.\nThe Addictive Trinity: Sugar, Salt, and Fat\nProcessed foods are carefully made to mess with the brain’s reward system. The three things that make processed foods so addicting are sugar, salt, and fat. Sugar releases dopamine, which makes you feel good, while salt brings out the tastes and fat makes your mouth feel full. This group of three makes a strong trio that keeps people wanting more. As long as people are looking for pleasure in food, the circle will never end.\nThe Yale Food Addiction Scale\nProcessed foods are scientifically proven to be addicting, not just based on personal experience. The Yale Food Addiction Scale (YFAS) was made by researchers to find out if someone has signs of food addiction. This scale is based on the criteria used to identify drug addiction. It looks at behaviors like eating more than planned, trying to cut down but failing, and continuing to use even though it hurts you. These are all common signs of addiction.\nFood Addiction: A Public Health Concern\nIt’s a big problem that prepared foods are so addicting. The World Health Organization (WHO) says that obesity is one of the most important health problems of the 21st century. Processed foods are a big part of this problem. The fact that these foods are so easy to become addicted to has led to more people getting overweight, diabetes, and heart disease.\nThe Parallels with Substance Addiction\nTo really understand how bad the problem is, it’s important to see how food addiction is similar to drug addiction. People with a high YFAS score may feel like they have no control over their eating habits and may experience cravings, tolerance, withdrawal, and loss of control, just like people who are hooked to drugs like alcohol and nicotine. Certain processed foods, especially when eaten in large amounts, can be bad for your health.\nThe Impact on Mental Health\nIt’s not just bad for your health that prepared foods are addicting. It can also be bad for your mental health. People who are addicted to food may feel guilty, ashamed, and low in self-esteem, which can make them eat when they’re feeling down. In turn, this makes the drug and mental health problems worse.\nChildren and Food Addiction\nThe concern about food addiction is not limited to adults. Children are particularly vulnerable to the allure of processed foods. The marketing strategies employed by the food industry often target young audiences, making it challenging for parents to guide their children toward healthier choices. The consequences of food addiction can have long-lasting effects on a child’s health and development.\nBreaking the Chains of Food Addiction\nGetting over a food addiction is a difficult process that involves a lot of different moving parts. It frequently needs a combination of adjustments in one’s patterns of behavior, psychological support, and availability to healthier food choices. It is critical to both recognize the symptoms of addiction and get help from a trained expert.\nCultivating Healthy Eating Habits\nDeveloping good eating habits is the most important thing you can do to fight food addiction. Cutting back on prepared foods and eating more fresh, whole foods is one way to do this. Having a healthy relationship with food is also part of it. Eating should not only be for fun, but also for health and nutrition.\nProcessed foods may be just as addicting as nicotine and booze, which brings to light a major public health issue. Processed foods contain a lot of sugar, salt, and fat, which can mess with your brain’s motivation system and make you want to eat too much. There are clear similarities between being addicted to food and being addicted to drugs, and the effects are terrible, making the obesity problem worse around the world.", "domain": "food"}
{"url": "http://letslunchbox.com/gluten-free-nuggets/", "date": "2018-01-17T06:39:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886830.8/warc/CC-MAIN-20180117063030-20180117083030-00741.warc.gz", "language_score": 0.8473203182220459, "token_count": 346, "dump": "CC-MAIN-2018-05", "global_id": "webtext-fineweb__CC-MAIN-2018-05__0__165859909", "lang": "en", "text": "Kids love chicken nuggets, especially my son, who is gluten intolerant. So, this afternoon I was determined to make tasty gluten free nuggets. These bite size nuggets turned out delicious and super crunchy. Cheers to healthy eating!\nGluten Free Chicken Nuggets\n1 cup buttermilk\n1 tbsp. hot sauce\n2 egg whites\n4 skinless, boneless chicken breasts\n1 cup Pamela’s gluten free artisan flour\n1½ gluten free Rice Chex (original)\n3 tbsp. Parmesan cheese\n1½ tsp. garlic powder\n2 tsp. black pepper\n1 tsp. paprika\n1 tsp. cayenne pepper\nolive oil spray\nPreheat oven to 400 degrees.\n1. Cut chicken into 1 inch small cubes. In a bowl, combine buttermilk and hot sauce. Add the chicken and allow it to marinate in the refrigerator at least 1 hour.\n2. Now it’s time to set-up the assembly line. Bowl one is for the flour.\n3. Bowl two is for the egg whites.\n4. Pound Rice Chex in a brown bag or plastic, using a rolling pin to make crumbs. Combine Rice Chex crumbs, cheese, garlic powder, black pepper, cayenne pepper and paprika in your third bowl.\n5. Use a pair of tongs or clean hands, dip chicken cubes in the flour, egg and then Rice Chex mixture.\n6. Lay chicken on lightly oiled baking sheet. Bake 15 minutes, turn over and bake 15 to 20 minutes more or until done. Do not overcook the chicken as they will be dry and hard.", "domain": "food"}
{"url": "https://www.veckta.com/2022/05/31/sustainable-energy-stories-for-food-manufacturing/", "date": "2022-12-05T04:33:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711003.56/warc/CC-MAIN-20221205032447-20221205062447-00740.warc.gz", "language_score": 0.943401575088501, "token_count": 173, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__233027281", "lang": "en", "text": "When it comes to sourcing ingredients to produce chocolate on a global scale, prioritizing ethical and sustainable sourcing needs to be enforced and upheld as the industry standard.\nBarry Callebaut is transparent about where and how they source everything from packaging materials to the raw ingredients like cane sugar, coconut, and cocoa that go into their products.\nIn addition, they aren’t afraid to admit where there is room for improvement. For example, palm oil is one of the leading causes of deforestation of our rainforests.\nTherefore, Barry Callebaut has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2011. And recently, they joined the front-running members of the Palm Oil Innovation Group (POIG) in order to build upon the efforts of RSPO to further advance sustainable palm oil requirements.", "domain": "food"}
{"url": "https://c1441d57403.h2020ibus.eu/", "date": "2023-10-05T03:51:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233511717.69/warc/CC-MAIN-20231005012006-20231005042006-00566.warc.gz", "language_score": 0.8951215147972107, "token_count": 2391, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__4063619", "lang": "en", "text": "Ristorante Al Vedel di Colorno\nRistorante Al Vedel di Colorno is a hidden gem nestled in the heart of Colorno, offering a culinary experience that combines traditional Italian flavors with a modern twist. As you step into this charming establishment, you are greeted by a warm and inviting atmosphere, complete with elegant decor and a friendly staff. The restaurant's commitment to using fresh, locally sourced ingredients is evident in every dish they serve. From homemade pasta dishes to succulent seafood delicacies, each plate is meticulously crafted to satisfy even the most discerning palate. The menu showcases an array of delectable options, including mouthwatering risottos, tender meat dishes, and a variety of vegetarian and vegan choices. Pair your meal with a glass of carefully selected Italian wine, and you have all the ingredients for an unforgettable dining experience. What sets Ristorante Al Vedel di Colorno apart is their dedication to creating a harmonious fusion of flavors, incorporating traditional Italian recipes with innovative culinary techniques. The talented chefs at Al Vedel have mastered the art of creating dishes that not only impress visually but also leave a lasting impression on your taste buds. Whether you are a lover of classic Italian cuisine or seeking a new and exciting culinary adventure, Ristorante Al Vedel di Colorno is a must-visit destination. Immerse yourself in the vibrant ambiance and let the flavors transport you to the heart of Italy. With its impeccable service, exquisite food, and inviting atmosphere, this restaurant undoubtedly deserves a spot on your list of gastronomic delights to explore in Colorno.\nMenu del ristorante\nThe menu at Ristorante al Vedel di Colorno offers a delightful array of culinary delights that will satisfy even the most discerning of palates. From antipasti to dolci, each dish on the menu is meticulously crafted to showcase the rich flavors and traditions of Italian cuisine. Start your meal with a selection of antipasti, which may include bruschetta topped with fresh tomatoes and basil, or creamy burrata served with prosciutto di Parma. For the primi piatti, indulge in mouthwatering pasta dishes such as homemade tagliatelle al ragù, where tender strips of pasta are tossed in a flavorful meat sauce. Alternatively, savor the delicate simplicity of risotto alla Parmigiana, prepared with aged Parmesan cheese and a hint of white wine. Moving on to the secondi piatti, you'll find an enticing variety of meat and fish dishes. Sink your teeth into tender filetto di manzo, a succulent beef tenderloin drizzled with a balsamic reduction, or opt for the fresh catch of the day, prepared with a medley of seasonal vegetables. Vegetarian options are also available, such as the delicious melanzane alla parmigiana, a layered dish of eggplant, mozzarella, and tomatoes, baked to perfection. And don't forget about the dolci! Indulge in traditional desserts like tiramisu or panna cotta, or sample regional specialties like torta di ricotta, a rich ricotta cheesecake. Whatever your preference, the menu at Ristorante al Vedel di Colorno promises a culinary experience that will leave you craving more. So next time you find yourself in the area, be sure to visit this hidden gem and embark on a gastronomic journey that celebrates the best of Italian cuisine.\nAt Ristorante al Vedel di Colorno, you can indulge in a wide array of exquisite culinary delights. Known for its enchanting ambiance and commitment to culinary excellence, this restaurant offers a gastronomic experience unlike any other. The menu features a range of specialità gastronomiche, or gastronomic specialties, that are sure to tantalize your taste buds. From traditional Italian dishes to innovative creations, each offering is prepared with meticulous care and attention to detail.\nOne of the highlights of Ristorante al Vedel di Colorno is its selection of homemade pasta. Expertly crafted using time-tested techniques, the pasta dishes here are a true delight. Whether it's the rich and creamy carbonara, the hearty and flavorful ragù, or the delicate and light seafood linguine, every bite is a testament to the culinary expertise of the chefs. Pair these dishes with a carefully curated wine from their extensive collection, and you're in for a truly memorable dining experience.\nIf you're in the mood for seafood, Ristorante al Vedel di Colorno won't disappoint. Their seafood specialties are a true celebration of the flavors of the Mediterranean. From succulent grilled fish to expertly prepared seafood risotto, each dish showcases the freshness and quality of the ingredients. The chefs here understand the importance of simplicity and letting the natural flavors shine through, resulting in dishes that are a symphony of taste and texture.\nFor those who prefer meat dishes, the restaurant offers a selection of tender and juicy options. From perfectly cooked steaks to mouthwatering roast lamb, each dish is a testament to the chef's skill and passion. The meat is sourced from trusted local suppliers, ensuring the highest quality and the best possible flavors.\nWhen it comes to dessert, Ristorante al Vedel di Colorno doesn't disappoint. Indulge in decadent creations like tiramisu, panna cotta, or the rich and velvety chocolate lava cake. These sweet treats are the perfect way to end your meal on a high note.\nWith its dedication to culinary excellence and commitment to using only the finest ingredients, Ristorante al Vedel di Colorno is a must-visit for food enthusiasts looking for a gastronomic journey like no other.\nWhen it comes to dining out in Colorno, one of the most important aspects is making a reservation. At the Ristorante al Vedel di Colorno, the process of prenotazione tavolo (table reservation) is simple and convenient. By making a reservation, patrons can ensure that they have a guaranteed table and do not have to wait for long periods to be seated. This allows for a smoother dining experience and eliminates the uncertainty that can come with walking into a restaurant without a reservation. Whether you are planning a romantic dinner for two or a gathering with family and friends, making a table reservation at Ristorante al Vedel di Colorno is highly recommended. It not only shows consideration for the restaurant's staff but also helps them in organizing their seating arrangements efficiently. Additionally, by making a reservation, customers can specify any special requests or dietary preferences, allowing the chef and kitchen staff to prepare accordingly and offer a personalized dining experience. Furthermore, the process of making a table reservation at Ristorante al Vedel di Colorno is user-friendly and can be done through various channels, including phone, email, or online booking platforms. So, whether you are a local or a visitor exploring the culinary delights of Colorno, making a table reservation at Ristorante al Vedel di Colorno is a crucial step toward enjoying a memorable dining experience without any inconvenience or delays.\nLocation e atmosfera\nWhen it comes to the dining experience, the location and atmosphere play a pivotal role in creating a memorable experience. Ristorante al Vedel di Colorno perfectly understands this concept and ensures that its patrons are immersed in a delightful ambiance. Nestled in the picturesque town of Colorno, this restaurant boasts a stunning location surrounded by lush greenery and beautiful landscapes. The serene atmosphere is further enhanced by the rustic charm of the building itself.\nAs you step inside Ristorante al Vedel di Colorno, you are greeted by an elegant and tastefully decorated interior. The warm and inviting colors, coupled with the soft lighting, create a cozy and intimate setting. The attention to detail is evident in every corner, from the carefully chosen artwork adorning the walls to the carefully arranged table settings.\nOne of the highlights of the restaurant's location is its outdoor seating area. Here, guests can dine al fresco while enjoying the panoramic views of the surrounding countryside. The gentle breeze and the soothing sounds of nature create a tranquil atmosphere that is simply unparalleled.\nWhether you are visiting for a romantic dinner for two or a celebratory gathering with friends and family, Ristorante al Vedel di Colorno offers a versatile atmosphere that caters to various occasions. The attentive and friendly staff ensure that every guest feels welcome and comfortable throughout their visit.\nIn summary, Ristorante al Vedel di Colorno's location and atmosphere are key elements that contribute to its overall appeal. The idyllic surroundings, coupled with the charming interior and outdoor seating area, create an enchanting ambiance that sets the stage for an unforgettable dining experience.\nRecensioni dei clienti\nOne key aspect that separates Ristorante al Vedel di Colorno from other establishments is the value it places on customer feedback. The restaurant recognizes the significance of customer reviews and leverages them to continually improve its offerings. These reviews, or \"recensioni dei clienti\" in Italian, play a crucial role in shaping the restaurant's reputation and attracting new patrons. By actively soliciting feedback from diners, the restaurant shows that it values the opinions of its customers, fostering a sense of community and trust. These reviews serve as a powerful tool for potential visitors to gauge the quality of the dining experience at Ristorante al Vedel di Colorno. Whether positive or negative, these customer reviews provide valuable insights into the strengths and weaknesses of the restaurant. They allow prospective customers to make informed decisions based on the experiences of previous diners. This emphasis on customer satisfaction creates a dynamic and evolving dining experience, where the restaurant constantly adapts and innovates to meet the expectations of its guests. Ultimately, the recensioni dei clienti at Ristorante al Vedel di Colorno go beyond mere testimonials; they serve as a testament to the restaurant's dedication to excellence and its commitment to continuous improvement.\nEventi e serate speciali\nOne of the highlights at Ristorante al Vedel di Colorno are the special events and evenings that they organize for their guests. These events are designed to provide a unique and memorable dining experience. From wine tastings to themed dinners, there is always something special happening at the restaurant. One of their most popular events is the wine tasting evening, where guests have the opportunity to sample a variety of exquisite wines carefully selected by the sommelier. This allows diners to expand their knowledge of wines and appreciate the intricate flavors and aromas. The restaurant also hosts themed dinners, where they create a culinary journey centered around a specific theme. Whether it's a regional cuisine night or a celebration of seasonal ingredients, these themed dinners offer a chance to explore different culinary traditions and flavors. Additionally, Ristorante al Vedel di Colorno often collaborates with local artisans and food producers to create unique events. From cheese tasting evenings to showcasing local delicacies, these collaborations highlight the rich gastronomic heritage of the region. These special events and evenings not only offer a delightful dining experience but also provide an opportunity for guests to immerse themselves in the culture and traditions of the area. With a focus on quality ingredients and impeccable service, Ristorante al Vedel di Colorno ensures that each special event is a memorable and enjoyable experience for their guests.https://stradadelculatellodizibello.it/ristorante-al-vedel-di-colorno/", "domain": "food"}
{"url": "https://hcgdietlibrary.wordpress.com/2011/04/07/dr-simeons%E2%80%99-500-calorie-hcg-diet-meal-plan-in-a-nutshell/", "date": "2017-04-26T13:34:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917121355.9/warc/CC-MAIN-20170423031201-00561-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.872442901134491, "token_count": 1104, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__257239410", "lang": "en", "text": "Dr Simeons’ 500-calorie HCG Diet Meal Plan, in a nutshell\nIt is imperative that the person who will be preparing the food for the dieter entirely understands the importance of strict adherence to the diet’s ingredients, as well as the consequences of cutting corners. Failure to do will have a deleterious effect on the success of the regimen.\nDr Simeons’ Diet sheet\nNo variations of the foodstuffs in the diet sheet are permitted, including fruit size.\n|Breakfast:||Tea or coffee in any quantity without sugar. Only one tablespoonful of milk allowed in 24 hours. Saccharin or other sweeteners may be used.|\n|Lunch:||One of: 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab or shrimp. All visible fat must be carefully removed before cooking, and the meat must be weighed raw. It must be boiled or grilled without additional fat. Salmon, eel, tuna, herring, dried or pickled fish are not allowed. The chicken breast must be removed raw from the bird.\nOne type of vegetable only to be chosen from the following: spinach, chard, chicory, beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.\nOPTIONAL: One breadstick (grissino) or one Melba toast.\nAn apple or an orange or a handful of strawberries or one-half grapefruit.\n|Dinner:||The same four choices as lunch|\n- The juice of 1 lemon, maximum\n- Salt (unlimited if sufficient water imbibed), pepper, vinegar, mustard powder, garlic, sweet basil, parsley, thyme, marjoram, etc., for seasoning\n- Drinks: Only tea and coffee, in any quantity, plain or mineral water (preferably 2 litres, regardless of water retention issues)\n- Moderate exercise\n- Cosmetics, apart from lipstick, eyebrow pencil and face powder, unless permission is granted by practitioner. One tablespoon of coconut oil per day can be used instead of moisturiser, provided that no coconut or olive oil is eaten – either eat it or apply it to your skin.\n- Chewing gum, throat pastilles, vitamin pills, cough syrups, , amphetamines, etc. If in doubt, always consult practitioner\nFull details and explanations can be found in Dr Simeon’s manuscript1, which the dieter would be advised to read, fully understand and adhere to rigidly, taking no shortcuts, making no substitutions or assumptions.\n- 500 per day, maximum, regardless of weigh, size, age, gender or any other factor.\n- Use only the leanest of meat, with no fat streaks within the flesh, so avoid low-quality meat.\nVegetarians and Hindus\n- Substitute meat with half a litre of skimmed milk per day or curds thereof. Expect only half the weight loss of omnivorous dieters.\n- Any deviation from the diet under HCG, no matter how small or seemingly insignificant, results in almost immediate, perceptible weight gain.\nVitamins and anaemia\n- Every pound of weigh lost comes directly from body fat, the burning of which actually augments any deficiencies found in the body, so improving health – not diminishing it.\nEarly treatment days – what to expect\n- 3rd HCG dose: disinclination to binge eat due to a “full” feeling\n- 4th HCG dose: several pounds’ weight loss; empty feeling but not hunger pangs; mild headache\n- 5th & 6th HCG dose: minor complaints improve; weight loss doubles for those who binged during Phase 1 (preparatory phase); lighter feeling, clearer-headed, more energy\n- 7th HCG dose: weight loss decreases to 1 lb per day, fluctuating according to the quantity of water imbibed and water-retention propensity; weight loss may plateau for 4-6 days which can be mitigated by “apple-a-day” mini programme (follow PDF link, at foot of page) or a “steak day” but which should necessitate a forensic hunt for errors on dieter’s part and complete self-honesty.\nUnforeseen treatment interruption\n- Absolutely requires immediate 800-calorie per day increase (follow PDF link at foot of page)\nSundry manifestations and frequently asked questions\nMyriad conditions can occur, each uniquely attributable to the particular dieter’s physiology, state of health, weight, psychological state, lifestyle and more besides for more information on which, Dr Simeons’ manuscript should be consulted.\nIt is important that the dieter resists the temptation to improvise, or make assumptions based on what he feels to be logical, because HCG alters the equation in ways which he probably has not or cannot envisage. Therefore it is vital that any doubts or questions are relayed faithfully and promptly to the practitioner, who is in a far better position to understand peculiarities from a holistic and technical standpoint.\n- Pounds and Inches – A New Approach to Obesity, by ATW Simeons MD (PDF)", "domain": "food"}
{"url": "http://stonekeepmeadery.com/index.asp", "date": "2024-04-13T00:18:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816465.91/warc/CC-MAIN-20240412225756-20240413015756-00662.warc.gz", "language_score": 0.94442218542099, "token_count": 133, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__174929418", "lang": "en", "text": "Welcome to Stonekeep Meadery, Pennsylvania's first dedicated meadery.\nOur hand crafted meads (honey wines) are created only from fresh fruits and juices and raw honey from Pennsylvania. Based on traditional recipes from times long past with some modern twists, Stonekeep Meadery brings mead and wine drinkers something just a little extraordinary.\nStonekeep produces a variety of hand crafted , and that range from dry to sweet, so we are sure to have something to please any wine drinker. By using fresh Pennsylvania fruits and juices and raw wildflower honey along with an assortment of interesting and exotic spices we give you the finest flavors to tease your palate.", "domain": "food"}
{"url": "https://www.ndm.edu/undergraduate/news-events/auxiliary-conference-services/doyle-dining-services", "date": "2023-11-30T21:49:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00866.warc.gz", "language_score": 0.8936374187469482, "token_count": 572, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__273004609", "lang": "en", "text": "Notre Dame of Maryland University and SAGE Dining Services® are pleased to offer fresh, delicious meals made from scratch!\nThe talented chefs from SAGE have transformed mealtime at Notre Dame of Maryland University into a daily culinary adventure. SAGE's seasonal menus are custom designed for us, reflecting the students' preferences as well as the fresh products available in the market. SAGE's registered dietitians review and approve each menu to ensure that it offers a wide variety of nutritious choices.\nBrowse our menu for more information about allergen management, nutrition, sustainability, and culinary trends.\nDining & Daily Menu\nResidential students can use a meal swipe at the door during designated hours. If you cannot make it to the Dining Hall during posted hours, use the Meal Request Form to coordinate a pickup.\nCommuter Students, Faculty, and Staff If you cannot make it to the Dining Hall during posted hours, use the Gator To-Go Premade option to coordinate a pickup.\nMore Purchase Options\nDining Hall Meal Hours\n- M-F Breakfast: 8:00 AM – 9:00 AM\n- M-F Lunch: 11:00 AM – 1:30 PM\n- M-F Dinner: 4:00 PM – 7:30 PM\n- Weekend Brunch: 11:00 AM to 1:00 PM\n- Weekend Dinner: 5:00 PM to 6:00 PM\nWeekday Breakfast Meal Equivalency is available in the Gator Grind Monday through Friday, 7 a.m. to 8 a.m.\nDoyle Dining Hall as a community space (Monday-Friday):\nAccess by all students, faculty and staff to utilize Doyle Dining Hall:\n- 9:30 a.m. - 10:45 a.m.\n- 1:30 p.m. - 3:45 p.m.\n- 6:30 p.m. - 9:00 p.m.\nThe Gator Grind\nThe Gator Grind has moved from Gator Alley to upstairs in the Dining Hall and continues to offer grab-and-go coffee and snacks including breakfast items, sandwiches, salads, and more!\n- Monday - Friday: 7:00 AM - 11:00 AM\n- Monday - Thursday (Late Night): 7:30 PM - 9:30 PM\nNote: All hours are subject to change during the summer months, academic shutdowns, special meals and school holidays. These changes will be posted in advance.\nContact the SAGE Dining Team\nMatthew Plewes, General Manager, email@example.com\nJennifer Albright, Director of Catering, firstname.lastname@example.org\nPhone Number: 410-532-5726", "domain": "food"}
{"url": "http://bridestheshow.co.uk/exhibiting/detail/cocoacream.co.uk", "date": "2017-05-22T19:10:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463607046.17/warc/CC-MAIN-20170522190443-20170522210443-00024.warc.gz", "language_score": 0.9389129281044006, "token_count": 186, "dump": "CC-MAIN-2017-22", "global_id": "webtext-fineweb__CC-MAIN-2017-22__0__242017352", "lang": "en", "text": "Cocoa Cream is a chocolatier and patisserie business, creating handmade exquisite mouth watering treats for all occasions. \"I believe this is only achieved by using the finest grade ingredients, we are here to design and produce high calibre products that are tailored to our clients needs\" Paul Hargreaves (Owner)\nA bespoke, handmade cake makes that day extra special. Celebrate with a cake that is designed around your taste and your special day. Only the finest ingredients are used to create a cake that is visually stunning and equally delicious to eat.\nWe make exquisite personalised wedding favours to provide your guests with an individualised gift. We only use the finest ingredients; fresh cream from the team at Laceys Farm and their herd of Guernsey cows. Amedei chocolate from Italy is made from the world's best cocoa beans, produced with deep passion and knowledge for chocolate.", "domain": "food"}
{"url": "https://clubluckychicago.com/the-club-room/family-style-menu.html", "date": "2022-09-29T10:15:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030335350.36/warc/CC-MAIN-20220929100506-20220929130506-00034.warc.gz", "language_score": 0.7409785389900208, "token_count": 1718, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__113886497", "lang": "en", "text": "Family Style Menu\nChoose 2-Appetizers, 1-Salad,\nChoose 2-Appetizers, 2-Salad,\nCustomized Menus Available. Ask our Party Planner.\nOur Famous Freshly Baked Homemade Italian Bread Served with Whipped Butter\nAppetizers - First Course\nSalads - Second Course\nPasta Entrees - Third Course\nWhole Wheat pasta available for substitution at no charge\nGluten Free pasta available +$1 per person\nHouse Specialty Entrees - Third Course\nChicken Vesuvio w/ Roasted Potatoes\nEggplant Parmigiana +$5\nSides - Third Course\nChoose Any Vegetable Side for an additional $2.00 or a Meat Side for $3.00\nDesserts - Fourth Course\nChoose one or Substitute our Signature Special Dessert tray consisting of Cheesecake, Tiramisu, Cannoli, Chocolate Cake, and Ginger Carrot Cake ($3.00/PP extra)\n* Dish contains nuts\nFreshly Brewed Coffee, Freshly Brewed Decaffeinated Coffee, Iced Tea, & Hot Tea\nCustomized Menus Available Upon Request\n♦ Above prices do not include tax & gratuity ♦ Prices are subject to change\n**Notice - These items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.\n- Bruschetta: Fresh Tomato, Basil Ricotta, Roasted Garlic and Olive Oil.\n- Fried Calamari: Served with our own Spicy Sauce and Fresh Lemon.\n- Grilled Calamari: Served with a Lemon - Vegetable Vinaigrette.\n- Fried Calamari Calabrése: Fried and Sautéed in Calabrése Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs.\n- Seafood Salad: Shrimp, Calamari and Scungilli with Olives, Celery and Lemon Oil Dressing\n- Sausage and Peppers: Sweet and Spicy Italian Sausage With Marinated Peppers, Garlic & White Wine.\n- Mozzarella Fritti: Homemade breaded fresh buffalo mozzarella fried and topped with marinara.\n- Fried Ravioli: Handmade Raviolis Filled with Riccotta & Spinach sered with Special Marinara.\n- Meat & Cheese Board: A selection of artisanal cheeses , meats & Vegetables: Grand Padano, Fontinella, Prosciutto di Parma,\nGenoa, Salami. Salami Calabrese, Mortadella with Pistacios, Roasted Bell Peppers, Mixed Olives, Artichoke Hearts, and Ricotta Dolce Stuffed Mushrooms.\n- Club Lucky Salad: Carrots, Celery, Tomato, Genoa Salami, Bermuda Onion, Fontinella Cheese, Sicilian Olives, Roasted Peppers, Pepperoncini, Romaine Lettuce with Club Lucky Dressing.\n- Melrose Pepper Salad: Roasted Peppers, Tomato, Bermuda Onion, Fontinella Cheese, Sicilian Olives and Romain Lettuce with Club Lucky Dressing.\n- Caesar Salad: Romaine Lettuce, Homemade Croutons and Parmesan Cheese.\n- String Bean Salad: Green Beans, Tomato, Bermuda Onion, Cucumber, Blue Cheese and House Vinaigrette.\n- Caprese: Fresh Mozzarella, Tomato, Black Pepper and Basil with Olive Oil and Balsamic Syrup.\n- Rigatoni Mushrooms: Fresh Sautéed Mushrooms and our own Marinara.\n- Penne Arrabiata: With a spicy Tomato Sauce and lots of fresh Basil.\n- Fettuccine Alfredo: Traditional with Cream and Parmesan, (Also available with Chicken).\n- Fusilli Bolognese: With A Rich Veal and Beef Tomato Ragu Served With A Creamy Ricotta Dolce\n- Rigatoni with Veal Meatballs: Baked with Escarole, fresh Mozzarella Cheese and Marinara.\n- Rigatoni with Three Cheese: With Ricotta, Parmesan, Romano and fresh Basil in Marinara.\n- 8 Finger Cavatelli: Served with our Special Marinara Sauce.\n- Mezzaluna: Half Moon Ravioli filled with Veal in a light Tomato Rosemary Sauce.\n- Fettucine De Campo: Grilled chicken, Asparagus, Roasted Tomato, Garlic and Olive Oil.\n- Lasagna Marinara or Bolognese: Noodles layered with Ricotta, Spinach, Mozzarella and Tomato Sauce.\n- Chicken Tortellini: Handmade Tortellini with chicken Filling in a Light Tomato Basil Cream Sauce.\n- Linguine Primavera: With Broccoli, Mushrooms & Roasted Tomatoes in Garlic & Herb Extra Virgin Olive Oil or Marinara.\nHouse Special Entrees\n- Our Own Chicken Vesuvio**: Our Chicago Specialty with White Wine, Roasted Garlic, Sweet Peas & Potato Wedges.\n- Baked Chicken Oreganato**: With White Wine, Oregano Italian Parsely, Fresh Lemon Juice and Roasted Potatoes. (No garlic).\n- Giambotta: Broiled Italian Sausage with Sautéed Onions, Mushrooms, red & green peppers and scallions.\n- Eggplant Parmigiana: Layers of thinly sliced Eggplant baked with Provolone and Tomato Sauce.\n- Chicken Parmigiana: Lightly Breaded and Baked with Mozzarella, Parmesan, and Marinara.\n- Stuffed Peppers: A Green, Red, or Yellow Pepper stuffed w/Ground Beef, Onion, Oregano, Chili, Parmesan Cheese and Marinara.\n- Filet Oreganato**: Slices of Beef Tenderloin broiled with Garlic, Tomato, Roasted Red Pepper and Scallions.\n- Baby Back Ribs BBQ: Italian style with our own spicy BBQ Sauce and Italian Potato Salad or Roasted Potatoes.\n- Baby Back Ribs Calabrése: With Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs. Potato Salad or Roasted Potatoes\n- Marsala (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with Mushrooms, Spinach and Marsala.\n- Francese (Veal or Chicken): Lightly Breaded and Sautéed with Mushrooms, Spinich and Herb Butter.\n- Piccata (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with White Wine, Capers, Tomatoes and Spinach.\nAll Recipes Include A Little Love!!\nCall In Your Order for Prompt Pickup\nSome items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.\nClub Lucky Inc. makes every attempt to identify ingredients that may cause allergic reactions for guests with food allergies. Guests with food allergies need to be aware of the risk of consuming food items prepared on-site as well as the possibility of cross-contamination in regards to food allergies.\nIt is the guests' responsibility to inform management of potential allergies in order to accommodate appropriately. Club Lucky Inc. will not assume any liability for adverse reactions to foods consumed or items one may come in contact with while eating at our establishment.", "domain": "food"}
{"url": "https://www.merrylandspressy.com/post/hokkien-fried-noodles-chow-mien", "date": "2024-04-22T09:14:16Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818105.48/warc/CC-MAIN-20240422082202-20240422112202-00458.warc.gz", "language_score": 0.9251156449317932, "token_count": 1000, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__92694358", "lang": "en", "text": "A few weeks ago, on Good Friday, after our respective Good Friday service, our church had a combined lunch with the Emanuelu Church, a Samoan congregation that is renting our facilities for their church service. We had a wonderful time chatting and getting to know each other better. And to think that we share the same building every Sunday and yet practically had no contact with each other makes some of us quite contemplative on that day.\nApart from the conversations, we also had a great time tasting and sharing each other's cuisine. A treat indeed! For this potluck, I cooked Hokkien Chow Mien. Which literally means Hokkien fried noodles. Hokkien is a province in China better known as Fujian. After the meal, someone asked me how I cooked it and so here it is, after several weeks, I'm putting up my own Hokkien Chow Mien recipe.\nIf you search on the internet, there are so many recipes that you can follow and there are quite different ingredients that you can use to make Hokkien fried noodles. But this is how I made it and usually I choose one type of meat.\nCondiments: The condiments used are the common type of condiments used in Chinese cook i.e. the various soy sauce. Although I tried to use Australian-made or owned products, there is no avoiding overseas-made products in this department. For soy sauce, we use either the Kikkoman brand or Lee Kum Kee. Kikkoman is a Japanese company, though individual products may be made in various different countries in Asia. Lee Kum Kee is Chinese owned based in Hong Kong. For Kecap Manis, we use the Indonesian-made Bango Brand (Bango means stork in Indonesian)\nThe condiments are all measured to taste, unless indicated otherwise.\nDark soy sauce\nsesame oil (1 teaspoon)\nIngredients: We can get Australian-made products for the ingredients below. For fish balls or fish cake, look for them in the fridge section of your Asian grocer. Not the freezer. Freezer products usually are imported from overseas. The fridge usually contains fresher products made locally.\nHokkien Chow mien noodles (see photo)\nLap cheong (chinese sausage) - see photo\n3-5 eggs (depending on size of your noodle packet)\nGreen onions (shallots), thinly sliced\nBeans sprout (see picture)\nfish cake thinly sliced (see picture)\nfish ball cut into 4 or thinly sliced (see picture)\n1 type of meat thinly sliced or diced (either pork, chicken or beef)\nAlternatively, if you go seafood, prawns, mussels or calamari ring\n1 small packet shitake mushroom thinly sliced (see picture)\nBoil water in a big pot. Once the water is boiling, open your noodle packet and quickly boil the noodles for 1-2 mins. Drain water and set aside.\nOn a hot frying pan or wok, put a teaspoon or a few splashes of cooking oil and then break 3-5 eggs and scramble fry it. Once all parts of the egg are solid (not gooey), transfer it to a plate and set aside.\nOn the same frying pan/wok, add a few more splashes of oil. when hot, put shallots and onions and stir fry it for 30-60 seconds, then add your choice of protein. stir-fry it until cooked. Then add the lap cheong, thinly sliced fish cake, fish ball, and mushroom. Stir fry and mix evenly. It is important that you cook the protein first (i.e. chicken, pork, or beef first) because they are raw and take longer to cook. The rest are either already cooked or do not take long to cook. Transfer everything to a bowl and set aside\nAdd another splash of oil to the same pan or wok, when hot, put your noodles in the wok. Stir-fry it for 1 min. Add your ingredients from Step 3 and the eggs and then your condiments of kecap manis, dark soy sauce and soy sauce. Keep stirring while you are adding the condiments it so that the noodles do not burn on the bottom of the wok and so that it is mixed evenly with the noodles. Reduce heat if necessary. Keep adding the condiments until you are satisfied with the taste. (Note, I found that the dark soy sauce does not affect the saltiness, but it will make your noodles darker in colour. So it is more the soy sauce and the kecap manis to balance the taste).\nOnce all done, grab a handful of the beans sprout and mix it with the noodles.\nEnjoy your Hokkien Chow Mien", "domain": "food"}
{"url": "https://mainecoastcycling.com/messages/topic/memorial-day-breakfast-ride/", "date": "2022-07-04T12:53:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104375714.75/warc/CC-MAIN-20220704111005-20220704141005-00723.warc.gz", "language_score": 0.9287811517715454, "token_count": 105, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__119660349", "lang": "en", "text": "Memorial Day Breakfast Ride; Something a little different for this year’s first breakfast ride. Jonathan Cartwright, owner of Musette restaurant will ride with us, then cook up some eggs and have coffee brewing for the riders at his restaurant. We will leave at 7 from the KBC as usual and ride for an hour and a half before our breakfast stop. Space is limited so please post a comment or let me know on my cell phone 207-590-9432 if you can make it. Thanks Jonathan!", "domain": "food"}
{"url": "https://www.chinajobfeed.com/lifestyle-guide/how-to-get-non-spicy-food-in-chongqing/", "date": "2020-11-26T04:53:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141186414.7/warc/CC-MAIN-20201126030729-20201126060729-00383.warc.gz", "language_score": 0.9577322006225586, "token_count": 932, "dump": "CC-MAIN-2020-50", "global_id": "webtext-fineweb__CC-MAIN-2020-50__0__184221148", "lang": "en", "text": "How to get non spicy food in Chongqing\nAbout food in China\nYou are going to go to China to live/work and are wondering – what is there to eat? All spicy, some chicken legs, pork ears, dogs? Now we will tell you about delicious and affordable food in Chongqing.\nIf you really do not want to take risks and try new things – in China, there is still the same western fast-food: McDonald’s, KFC, Burger King, Subway, Pizza Hut, Starbucks. The prices there are reasonable and the menu is the same as in the west.\nThere are also several Chinese analogs of western fast-food. The taste is almost the same, the price is lower than in western places.\nIf the price is not a problem, there are enough restaurants with European food. Many Italian places where the owner and cook are real Italians.\nCafes with pictures of dishes on the walls.\nAll the menus in Chinese restaurants in hieroglyphs, as well as very few ordinary citizens, speak English. So, if you don’t know the language, but want to eat cheaply in places where locals go, look for cafes with pictures of dishes on the wall.\nMost often, the menu with the pictures on the walls is in Muslim places. These are food from Lanzhou. Here you can find a lot of varied food: noodles, fried/boiled rice, soups with meat, vegetables, mushrooms, greens and more. The food from this province is not spicy, and the cook will make noodles right in front of you from a piece of dough.\nHighly recommend trying the soup called Niúròu pào mó (牛肉泡馍). This is the soup with beef, mushrooms and tomato served with croutons. I recommend trying the noodles with potatoes, meat, and vegetables. Yeah, it’s really unusual to eat noodles with potatoes at the same time, but just try you will like it.\nIn China, lunchtime is from 12 am to 2 pm, and dinner from 5 pm till 7 pm.\nAt this time, you can often find the places made like canteens. Most often, the price is fixed for rice (unlimited) + 2-3 vegetable dishes + 1-2 meat dishes. The price for everything around 12-15 RMB (around 2 – 2,5$).\nHighly recommend tomatoes with an omelet, beaten cucumbers, cauliflower, lotus root. Meat dishes: chicken with carrots in sweet and sour sauce, potatoes with beef.\nYou will definitely find something to eat at night Chongqing. There are a lot of food places which appear only in the late afternoon nearby clubs and crowded streets.\nOne of them is BBQ (in Chinese 烧烤 shao kao). On the counter, you can find various meat, fish, vegetables, mushrooms, and greens. You pick everything you like in the basket, give it to the cook. If you want to do it not spicy just say “bu yao lajiao” (不要 辣椒, bu – not, yao – need, lajiao – hot pepper). You will be served a dish of everything you have chosen, grilled with spices and garlic.\nHighly recommend to try the eggplant, they are fried in a special way, very tasty.\nThe local people usually eat steamed buns for breakfast, the so-called baozi (包子). It has various flavors: meat, egg and greens, mushrooms or sweets.\nThere is a problem with coffee in China, but you can find a good one in network places. We recommend Rosetta and 85 degrees. Also, you can find tasty deserts in these places.\nThere are many 7-Eleven stores and its counterpart Lawson in China. There you can buy a full lunch in a box, as well as a snack, sandwiches, salads and much more. You can also immediately warm up your food and eat it right there.\nI really recommend trying the Hong Kong Waffles with ice cream, fruits, and berries. This is a special dainty.\nIn general, you will not die of hunger in China. But if you are too lazy to leave home, food delivery is very developed in China, we wrote about it “here.”\nCome to China, you will definitely love it 🙂", "domain": "food"}
{"url": "https://www.hispanichorizons.com/theres-nothing-like-mexican-comfort-food/", "date": "2021-01-17T19:45:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703513144.48/warc/CC-MAIN-20210117174558-20210117204558-00634.warc.gz", "language_score": 0.929614245891571, "token_count": 985, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__191884422", "lang": "en", "text": "I have ties to many countries in Latin America, and one of the best things about exploring the region is sampling the “comida tipica,” or what I call “comfort food.” It’s the traditional cuisine that the locals might only consume on Sunday or special occasions, yet most of the ingredients are part of the daily diet.\nIn Colombia, it could be a tamale filled with chicken or pork and wrapped in a banana leaf. Just don’t forget the green onions, tomatoes and other veggies steamed to perfection. Costa Rica has a similar version of the tamale, but Olla de Carne is an awesome, filling soup that features large chunks of beef, papas y camote, corn, yucca, chayote and maybe some plantains. La Pura Vida!\nThe thing is that I always think Mexican by habit, and get a bit frustrated when “gringos” classify our food as nothing more than tacos and burritos. Take the famed “California burrito” as a case in point. It’s stuffed with plenty of carne, cheese and wait for it… french fries! Yummy? Yeah, I guess so. But it’s not Mexican food, folks!\nMy favorite Mexican comfort foods consist of two classic dishes: chilaquiles and sopa de albondigas. Believe me, that’s about as good as it gets!\nThis is an entree more for breakfast or brunch, but I could eat it all day long. Here’s the best and most simple recipe I can offer, and it works every single time:\n1. Cut up about a dozen corn tortillas into squares. Pour some vegetable oil in a large saute pan. When hot, place the squares into pan and reduce heat to medium. Cook until tender (not crisp) and transfer to paper towels to soak up excess oil.\n2. In a separate pan, pour approximately three cups of tomatillo salsa (El Pato preferred) and heat. Place tortilla squares over salsa, lower to simmer and cover. When salsa starts to firm up, add plenty of queso fresco (at least a full cup) and cover again to a perfect melt. Garnish with a bit of fresh cilantro end enjoy!\nSome necessary sides to this dish would definitely be beans and avocado slices. Mexican restaurants offer several different versions of chilaquiles, including red salsa instead of green, and will probably mix in eggs unless you wave them off when ordering. And I must give a shout out to Playa Baja in Montebello, California. A few months ago, I was very pleased with my plate of chilaquiles. In fact, it was the best since I dined at Sanborns in Mexico City 35 years ago!\nSopa de Albondigas\nI’d be kidding myself if I said Mexicans invented the meatball. It’s not even certain that the Italians did. As for albondigas soup, I’ve tried several different variations in the Americas alone. In Colombia, the meatball itself is a mixture of both ground beef and pork mixed with rice (very tasty) In Nicaragua, chicken claims the main event (thumbs down). Guatemala’s version is closest to Mexican-style, but a generous amount of mint leaves are added to the beef broth and pasta shells are used instead of papas (thumbs up).\nOf course, my daughter Maria Randel has put together a recipe that meets my ultimate approval. She tweaks it once in a while, but the Mexican basics are always the same.\n1. Meatball ingredients: A few splashes of virgin olive oil, half a cup of cooked white rice, tbsp of fresh cilantro, a bit of chopped fresh oregano, a pinch of parsley, one raw egg and at least one pound of ground beef. Mix everything together and form the meatballs into half inch shapes.\n2. Broth ingredients: Three quarts of beef stock, two medium raw pealed and cut potatoes, three large raw and cut unpeeled carrots, raw and cut zucchini and fresh tomato as desired, one large chopped onion and two cloves of minced garlic. Start the veggies and bring to boil while preparing the meatballs. Once ready, add everything together, cover and let simmer for about half an hour until fully cooked.\nAs we move into the crisp fall and cold winter season, there’s nothing like the warmth of comfort food to satisfy your family. And it’s a great way for friends and neighbors to celebrate the seasons and bond. That’s what this website is all about…bringing everyone together.", "domain": "food"}
{"url": "http://grubstub.co.uk/2018/02/02/food-waste-whats-your-hidden-cost/", "date": "2018-04-26T07:24:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125948119.95/warc/CC-MAIN-20180426070605-20180426090605-00309.warc.gz", "language_score": 0.9506218433380127, "token_count": 420, "dump": "CC-MAIN-2018-17", "global_id": "webtext-fineweb__CC-MAIN-2018-17__0__157079587", "lang": "en", "text": "02 Feb Food waste: what’s your hidden cost?\nIf food waste was a country it would be the third largest producer of greenhouse gases (source: World Resource Institute). A pretty shocking fact.\nSince its launch, Grub Stub has uncovered some shocking facts too. Including that up to 40% of ordered crew meals go uneaten. That’s two in five meals going to waste.\nGrub Stub’s data has revealed the food waste caused by a huge difference in meals ordered versus meals redeemed at events. Assuming a meal costs £5, festivals on average were spending £23,500 on uneaten crew meals, and up to £100,000 for events with more than 35,000 crew meals.\nNot only does this have a dramatic impact on your catering spend it has an impact on the environment too. Cooked food cannot be salvaged for donation so it usually ends up in the compost or general waste bins, with the cost of disposal a further burden on the budget.\nFood waste is especially harmful when not disposed of properly. When food is sent to landfill it not only produces six tonnes of CO2 for every one tonne deposited it also produces methane, which is up to 23 times more potent as a greenhouse gas.\nAn average event will have to dispose of 1.6 tonnes of uneaten food with some large events dealing with up to eight tonnes. This is over six tonnes of CO2 per event, up to 35 tonnes for a larger festival.\nBut food waste is an issue that can be addressed head on. Grub Stub has been active in the industry for over five years and, with data collected from over 50 events, is in a unique position to understand the reasons why meals go uneaten; and how caterers and event managers can accurately estimate the number of meals to cook.\nTo find out how Grub Stub can revolutionise your meal management, contact our team at firstname.lastname@example.org or on +(0)117 937 6367.", "domain": "food"}
{"url": "http://my-iddah.com/the-single-parent-guide-to-quick-and-healthy-cooking/", "date": "2023-02-07T09:13:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764500392.45/warc/CC-MAIN-20230207071302-20230207101302-00854.warc.gz", "language_score": 0.9515447020530701, "token_count": 1529, "dump": "CC-MAIN-2023-06", "global_id": "webtext-fineweb__CC-MAIN-2023-06__0__264077897", "lang": "en", "text": "The Single Parent Guide to Quick and Healthy Cooking\nWritten By: Faaizah Asmal Laher Being a single parent is tough! You’ve […]\nWritten By: Faaizah Asmal Laher\nBeing a single parent is tough!\nYou’ve got to manage being the sole bread winner, take care of household chores, get the kids to school on time and make sure that the food you’ve served up is nutritious, delicious, edible and quick!\nI spoke to a group of single parents not too long ago (both male and female), and one wish they all had was a stay at home shopper-chef just so that they could come home to a ready-cooked, healthy meal. The majority of single parents felt that time was an issue – they needed to do so many things at once that cooking (but also cooking something healthy) was just not a priority! Yet, it was still something they wanted to change, so I showed them how to cook healthy meals, without breaking into a sweat!\nTime is the enemy when it comes to preparing healthy meals. A long day at the office, exhaustion from the previous night of sleepless or ill children – it is so easy to reach into the freezer for a prepackaged pizza or a takeaway meal. Sure, that’s OK every once in a while but being able to prepare quick, healthy meals is really as easy as A, B, C!\nAlways have a plan\nPlanning in advance will make sure that you are always prepared for the week ahead. Plan a menu for a week to a month in advance. Make sure each meal (breakfast, snacks, lunch and dinner) are on the menu, and each contains a protein, a vegetable, a starch – and don’t forget about fruit for snacks. Include theme nights, for example Italian, Indian, vegetarian or kids night; and don’t forget all those favourite family meals.\nOnce your menu is set, make a corresponding shopping list. Include items such as long-life milk, cheese (in bulk is cheaper), canned goods like fish and beans; spices, oils and condiments; and dry goods like pasta and rice.\nWhile shopping, stick to your list and shop early in the morning or late in the evening – try to avoid peak traffic times which will just add to wasted time.\nKnowing what staple foods you have in your pantry can help you plan a menu that your family will enjoy.\nTrawl the internet for recipes that can be cooked in under 30 minutes. Keep a chalk board behind the kitchen door for a weekly menu, and keep a monthly menu and shopping list in your diary. Retain all the menus, shopping lists and recipes – once the wheel is going there is no need to reinvent it. Just repeat favourite dishes every once in a while.\nBudget eating can be healthy too\nBuying in bulk can save you money! Team up with a friend so that you can split the petrol, and share the babysitting cost for that one big shopping trip once a month. Use retailers that allow you to buy in bulk for a saving, then split the shopping with a friend.\nUse methods like canning or freezing summer goods to be used in winter. Frozen vegetables are just as good (some say even better) than fresh vegetables. Stock up on frozen goods if you live far away from a grocer.\nGet the kids involved in the kitchen\nAmong the recommendations made by the American Heart Association for overweight and obese children was the importance of involving kids in the planning, shopping, preparing and serving up of meals at home.\nThe kitchen can be a fascinating place for children, and it is so important to spend time with them there! It does take extra effort and patience allowing kids to help in the kitchen. Initially they might make a lot of mess and mix up the wrong ingredients, but when they are older and leave the nest, it will be worth it! Cooking with kids can help them get interested in healthy foods they might not try on their own.\nAllowing kids into the kitchen not only encourages them to try healthy foods, but it also gives them a sense of encouragement at accomplishing a task that helped contribute to the functioning of their family unit. They will be more likely to sit down to a family meal if they have had a part in its preparation, and this also allows them to spend less time in front of the TV or computer, and have more quality time with the family.\nYounger kids can lay the table, older kids can clear up. Young kids can get out ingredients from the pantry and older kids can help slice up veggies, or measure out liquids for a recipe.\nUse your freezer\nCertain meals can be cooked in bulk and frozen in advance to be used on rainy days – for example, lasagna, Bolognese, pasta sauces, soups, breads, calzones, pizza bases, pancakes and cookies.\nFrozen fruits can make a delicious smoothie for breakfast, frozen berries make a coolie (just like a pro!) and stale French baguette makes the best French toast!\nAppliances make work easy\nInvesting in a good food processor or pressure cooker will make preparing and cooking healthier food easier and faster! Do preparation for the week in advance; if you know you will use chopped up onions most days of the week, chop extra onions at the start of the week so that you don’t have to prepare that vegetable again, and it will also save on the washing up! Just 10 minutes on a Monday will give you enough preparation for the rest of the week.\nA pressure cooker will allow you to cook a meal quickly while seeing to homework or chores. You will be surprised at how advanced pressure cookers have become since our mums used them. The newer versions are safer, easier and even have timers!\nA slow cooker can also be a lifesaver. Throw in a seasoned chicken and vegetables, set the timer and you have a meal waiting for you when you get back home.\nOrganise Organise Organise!\nYes I know! Most single parents are in their own ways organised already without having me to say it again, but organising your kitchen can cut cooking time by half! Keep utensils you use often close to your stove, clear clutter off the counters so that you can just cook and not have to clear up first. Sort through your ingredients and equipment you will use. Donate or make some extra cash from all those appliances you don’t use – this will help add funds for an appliance you know will actually make your life easier.\nTry using the effective suggestions above to make life easier and more fun for you and your children. Meals don’t need to be complicated and elaborate or take hours to prepare. Often the meals that are simple and quick are often the best! You can do it – and you can do it the healthy way!\nFaaizah Asmal Laher is a registered dietician in Johannesburg, South Africa. Faaizah’s great passion in life is assisting others to feel and live healthier by showing them how to shop, cook and eat more healthily and to embrace the wonderful benefits of mental and physical wellbeing. Contact her for all your nutrition related queries: email@example.com or visit her blog www.faaizahsnutritionlab.wordpress.com .", "domain": "food"}
{"url": "http://eatcakebehappy.wordpress.com/", "date": "2014-10-01T12:12:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2014-41/segments/1412037663417.16/warc/CC-MAIN-20140930004103-00006-ip-10-234-18-248.ec2.internal.warc.gz", "language_score": 0.9064736366271973, "token_count": 306, "dump": "CC-MAIN-2014-41", "global_id": "webtext-fineweb__CC-MAIN-2014-41__0__169152574", "lang": "en", "text": "Yikes, it has been a long time since I’ve last posted. To make up for my long absence, I am sharing with you a recipe I found in a cookbook I picked up in England this summer. I baked these brownies on a rainy English June day and decided immediately that these are, without a doubt, the best chocolate brownies I have ever baked – and possibly the best brownies I’ve ever eaten anywhere.\nThey are perfectly fudgey in the middle with a delightful crinkly top and intense chocolate flavour (make sure you use good quality dark chocolate!).\nHumming Bird Bakery’s Traditional Brownie\n200g dark chocolate, roughly chopped\n325g caster sugar\nPreheat oven to 325F.\nPut the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.\nRemove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until incorporated. Stir in the eggs and mix until smooth.\nSpoon the batter into a 9×13 pan and bake for 30ish minutes. The top should be flaky but the centre should still be soft. DO NOT OVER BAKE.\nTry out this awesome brownie and make sure you check back here again in the next couple of weeks – my niece’s 2nd birthday party is this coming weekend and I will have lots of fun recipes to share (plus it’s almost Thanksgiving!).", "domain": "food"}
{"url": "http://godsdirectcontact.or.kr/bbs/board.php?bo_table=vip&wr_id=377&page=", "date": "2019-05-22T10:53:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232256797.20/warc/CC-MAIN-20190522103253-20190522125253-00538.warc.gz", "language_score": 0.857260525226593, "token_count": 955, "dump": "CC-MAIN-2019-22", "global_id": "webtext-fineweb__CC-MAIN-2019-22__0__85721726", "lang": "en", "text": "작성일 : 06-04-18 15:34\n데이브 스코트 (Dave Scott)\n조회 : 9,289\n추천 : 0\n|미국 운동선수. 철인 3종경기 6번 제패\nDave Scott, \"the Man,\" defined the sport of triathlon. A six-time winner of the Hawaii Ironman Triathlon (1980, 1982, 1983, 1984, 1986, and 1987), he was the first man to break 11 hours for the Ironman, the first to break 10 hours, the second to break 9, and the first to break 8:30. In 1994, at age 40, he finished second; in 1996 at age 42, he finished fifth in a time faster than any of his winning efforts.\nQ: What is the best source of protein for a vegetarian?\nA: Protein is comprised of amino acids. There are 23 different amino acids present in nature. However, Vegetarians need not be concerned about having a complete compliment of amino acids at each meal. Our bodies require just ten of them, in the right amounts and combinations in our diet to maintain proper health and vitality. Simply, mix up your vegetarian protein sources and consume protein at each meal. Following is a list of recommended protein-rich plant-based foods that contain 10 -20% protein by volume in addition to some samples of protein-rich meal combinations:\nProtein-rich plant-based foods: Soybeans, Split Peas, Kidney Beans, Dried Whole Peas, Lima Beans, Black-Eyed Peas, Black Beans, Lentils, Navy Beans, Wheatgerm, Garbanzo Beans, Chick Peas, Amaranth, Quinoa, All Peas, Corn, Millet, Oats, and Wheat.\nSample protein-rich meal combinations:\nBlack bean tacos, burritos, tostadas, tofu\nLentils & rice\nPeanut butter & whole wheat bread\nHummus & sesame paste\nSplit pea soup & sesame crackers\nMacaroni & cheese\nBoca Burgers, Garden Burgers, Power Dream (Soy Energy Drink)\nHere is my favorite protein loaded ?nut mix.? Have one to two small handfuls a day. This mix also provides a perfect blend of essential fatty acids (EFA):\n1 Cup Almonds\n1 Cup Walnuts\n1 Cup Pumpkin Seeds\n1/2 Cup Sunflower Seeds\n1/2 Cup Peanuts\n1/2 Cup Dried Cranberries or Apricots\nQ: Can you recommend a high-quality source of complex carbohydrates?\nA: Foods that are nutrient dense are your best carbohydrates. There are hundreds of compounds and micro-nutrients that exist in plant foods. Working synergistically, a wide variety of foods each day is optimal in maintaining superior health. By mixing and matching foods from the following groups in your daily diet, you can be assured that you?re providing your body with the nutrients it needs to maintain a healthy, active lifestyle:\nGroup 1 Kale, Sweet Potato, Winter Squash, Spinach, Carrots, Broccoli, Brussel Sprouts, Cabbage, and Greens.\nGroup 2 Guava, Pink Grapefruit, Cantaloupes, Oranges, Lemons, and Pineapples.\nGroup 3 Soy, Flaxseed, Avocado, Eggplant, Hot Peppers, Bell Peppers (red, yellow, gold), Green and Black Tea, and Red Wine.\nGroup 4 Cherries, Tomatoes, Red Grapes, Watermelon, and Radish.\nGroup 5 Garlic, Leeks, Chives, Shallots, and Onions (red and yellow).\nGroup 6 Raspberries, Blackberries, Blueberries, and Strawberries.\nOther Other sources: Soybeans, Kidney Beans, Lima Beans, Black Beans, Navy Beans, Garbanzo Beans, Amaranth, all Peas, Oats, Split Peas, Dried Whole Peas, Black-Eyed Peas, Lentils, Wheatgerm, Chick Peas, Quinoa, Corn, Millet, and Wheat.\nDave Scott's Pre-Sport Shake\n1 tbs peanut butter, smooth\n1/2 cup plain soy yogurt\n4 fresh strawberries\n1/2 cup orange juice\nBlend. Drink. Race.", "domain": "food"}
{"url": "http://vestellasvale.blogspot.com/2009/10/creamy-broccoli-soup.html", "date": "2018-07-23T04:11:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676594886.67/warc/CC-MAIN-20180723032237-20180723052237-00108.warc.gz", "language_score": 0.9428895711898804, "token_count": 1114, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__90595891", "lang": "en", "text": "A long time family favorite has been a visit to the 'Sage' Restaurant for fresh bread & their signature 'Creamy Broccoli Soup.'\nSince she was little, my 9 year old granddaughter has asked to go to the Sage for soup. Since going gluten free this summer, we haven't gone there, though we could still have one of their awesome salads, or a soup made without flour to thicken it. (& no bread - sniff!) We have the recipe, which includes grated cabbage & carrots, plus a 'rouix' made with milk & wheat flour.\nLast week's CSA share included 3 heads of Broccoli & one of cauliflower - & a suggestion from 'one of last years subscribers for broccoli/cauliflower soup: 'Chop up broccoli and/or cauliflower (and possible some onions and/or garlic) and toss evenly with oil. Roast at 400° until tender. Meanwhile, heat up some good quality broth (we use homemade chicken stock) on the stove. Add the roasted broccoli/cauliflower to the soup pot and simmer for a few minutes. Transfer about half the soup to a blender and blend smooth. Return to the pot and also stir in some grated cheddar cheese and/or cream. Salt and pepper to taste and serve hot with crusty bread. Easy, warming, and delicious!\"\nCan I just say yum??\nThis recipe is open to interpretation - I usually make my own broth by simmering trimmings (onion & garlic skins & ends, carrot tops, pepper & tomatoe ends, aspargus, mushrooms, etc) that I've stored in the freezer (keeps them from getting slimy in the veggie drawer!) for ~ 20 minutes while chopping the cauliflower & etc.\nI don't add cole (cabbage, broccoli, etc) crop trimmings to stock - tends to make it too strong.\nI do add a piece of Kombu (kelp) a bay leaf & fresh or dried herbs. Cheese can be added (or not) at the time of serving - I don't add it to the 'basic soup.'\nI use coconut oil to spoon over the veggies, & I used that hot oven to roast a delicata squash & a beet or two (seperate pans) at the same time. I could see doing a beet soup using the roasted beets.\nI added a grated carrot to that first soup; a sweet potato & about 1/4 of a small squash to the second batch. I chop the pieces of broccoli & cauliflower left whole pretty small, as that's a feature of the Sage version. That recipe also calls for Lowery seasoned salt (gluten & colour free, so my daughter has a jar), or I've used Hawaiian Alaea salt.\nThis makes a lovely curry as well - I add coconut milk to the blended soup, & a bit of curry paste (gluten free :) when I'm reheating a bit. Today I heated & curried some for lunch, adding squash slices, fresh red pepper, beet tops, fresh (uncooked) garlic, & a sprinkle of kelp.\nThis week our share included a fat cabbage & exotic broccolini or some such - doesn't it look too pretty to cook!!\nOver on Suzie's blog she raises the question 'what is homemade?' - I tend to do a lot 'from scratch' - but like her sense of food made in your kitchen with love & care!\nA friend who's Choktaw, Cherokee & Celtic (Welsh) told me her mom & aunties always sang while cooking, & chased her out of the kitchen when she was in a bad mood! I love that image, & remind myself to sing more when I'm cooking!\nWhile blogging around, I found this delightful idea for a pumpkin smoothie!!\nPumpkin Smoothie* (* recipe from Chris Freytag, via 'journey to fitville)\n½ cup canned pumpkin\n1 small container Greek yogurt (1/4- 1/2 C)\nApproximately 1 Tbsp agave syrup\nDash of cinnamon or pumpkin pie spice\n6 oz (3/4 cup) almond milk\n6-8 ice cubes\nI made this a couple of times yesterday, scooping out pieces of the delicata Squash I'd baked the other day, & my favorite 'Greek Gods' Yogurt! Last night, I added ~ 1/4 C frozen blueberries - & it still tasted GREAT, plus having more antioxidents. Lee added a 'scoop of french vanilla whey protein,' & I tried that in the second batch.\nI am going to experiment with sweet potatoes, as I have some of those from my share. I enjoyed this, as I love pumpkin/squash etc, but don't really care for the sweetness of pumpkin pie. This was just right!\n& looking for a beet soup recipe, found one in The Sustainable Kitchen that calls for rhubarb! That would be good for a spring soup, thought of trying it with cranberries for the fall!\nIt calls for roasted beets, rhubarb, onion, garlic, ginger, 1/2 c red wine plus a bit of balsamic vinegar, stock & a bay leaf. It's heated & blended, with some of the beets cut into match sized slivers for garnish.", "domain": "food"}
{"url": "https://www.keio.edu/campus-life/the-dining-hall", "date": "2024-04-17T10:19:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817146.37/warc/CC-MAIN-20240417075330-20240417105330-00740.warc.gz", "language_score": 0.9360646605491638, "token_count": 1350, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__194536226", "lang": "en", "text": "The Dining Hall\nGreat care is taken to ensure that students are provided with a healthy diet and food of high quality. The Dining Hall is managed by CulinArt Group, a dining services company with clients in 17 states.\nCulinArt Group is excited to be your dining services partner at Keio Academy. We provide innovative dining solutions to help students eat and live well. Fresh, handcrafted food is always the CulinArt way.\nCulinArt Group is a boutique dining services provider with a regional focus and national presence. We joined the Compass Group family of companies in 2016 as an independent niche sector maintaining our brand, identity, infrastructure, culture, and distinction.\nOur management team at Keio Academy represents the upper echelons of our company’s culinary talent and expertise.\nThe Keio Dining Experience\nSince Keio Academy is affiliated with Keio University in Japan, students and families considering Keio Academy of New York might expect an all-Japanese food menu. While CulinArt strives to provide authentic Japanese cuisine, we embrace the Academy’s mission to “combine the best of Japanese, American and Keio cultures” with a dining services program and menus that do the same. We also incorporate cuisines and flavors from cultures around the world to provide an immersive and comprehensive culinary experience.\nFor example, at Keio Academy:\n· The Chef’s Table features comfort-style hot entrees with hearty side dishes.\n· We showcase international micro concepts, such as Noodle Bowls, Bibimbap, Mediterranean, Caribbean, and Cocina Fresca Mexican cuisine.\n· Our Salad Bar is stocked full of the freshest seasonal produce with a variety of colors, flavors, and local ingredients.\n· The Market is open mornings and afternoons, offering a variety of packaged snacks, power packs, bottled beverages and quick bites. Students make purchases using the Eatify app, which keeps foot traffic to a minimum and provides the convenience students crave.\n· Our Kettle Soup is always made from scratch. Both Miso Soup and rice, with Japanese toppings, are offered at every meal period.\nHashim Abdel is the Director of Dining Services for CulinArt here at Keio Academy of New York, a position he has held for 16 years.\nBorn in Egypt, Hashim grew up working in a family-owned food business and earned a bachelor’s degree from Helwan University at Cairo. He emigrated to the United States 40 years ago and has over 30 years of experience in various food service hospitality environments, including hotels, colleges, and businesses in the local area.\nHashim’s vision at Keio Academy is to provide authentic cuisine as well as excellent service to the Keio family, all with the utmost safety in mind. In pursuing this vision, he has received the Extraordinary Continuous Service and Dedication Award from the Keio Academy Board of Trustees.\nMenus and Events\nCulinArt offers a wide variety of rotating concepts so guests will never experience menu fatigue. Our action stations are inspired by global and regional tastes and culinary trends to keep Keio Academy’s program fresh, engaging, and on-trend.\nWe have a strong commitment to honor and celebrate the local colors and produce of the season. The fresh harvest from spring to fall is a daily highlight of our food selections. This concept elevates the Keio student experience by presenting restaurant-quality plates with local, sustainable ingredients during the harvest months.\nCulinArt’s mission is to constantly evolve our culinary, social, and environmental practices, and to exceed your expectations, every day. By preparing delicious, high-quality food that meets ever-changing needs, we offer the best of all worlds: mouthwatering dishes that are exceedingly nutritious and present the least amount of negative impact to our planet.\nCulinArt’s team of chefs, registered dietitians, and wellness consultants present Keio Academy students with exciting and engaging educational moments throughout the school year:\n- On “Try It Tuesdays” we not only challenge students to taste something new and different, but we let them know how and why it is beneficial to their health. On “Wellness Wednesdays” we focus on timely nutrition trends and themes.\n- To keep the dining program fresh and on-trend, we host special events, including PopUp Cafés, Guest Chef Series, Teaching Kitchens, and Smoky Roads Traveling BBQ.\n- We celebrate diversity through food with special menus in recognition of cultural heritage months.\n- We like to have fun! Our dining services team celebrates theme days such as National Meatball Day, International Falafel Day, and National Noodle Day; and holidays/celebrations like the Lunar New Year, Diwali, Cinco de Mayo, and many more.\nBe on the lookout for special health and wellness promotions throughout each month. Be sure to say hello to our friendly wellness experts the next time they visit Keio Academy!\nHealth and Wellness\nCulinArt encourages students to maintain a healthy lifestyle—one that incorporates wholesome, balanced food choices, regular exercise, and an overall attention to living well.\nOur signature “Eat Well” menu program comprises recipes that incorporate whole, naturally flavorful, and nutritious foods prepared with healthful cooking methods. We use spices and herbs so that Keio Academy students get more of what they need—necessary nutrients, fabulous flavor, and pleasing presentation.\nOur “Eat Well” from-scratch creations contain:\n· Beneficial sources of fat\n· Less than 10% of calories from saturated fat and no artificial trans fat\n· Less than 800mg of sodium per serving\n· Less than 8g of added sugar\n· At least 3g of dietary fiber per serving\nCulinArt’s team members complete Food Allergy and Celiac Disease training, which is reviewed and certified by Food Allergy Research and Education (FARE), a nonprofit organization dedicated to enhancing the lives of individuals with food allergies, through its FARECheck program. Our goal is to provide every Keio Academy student, faculty, and staff member an exceptional and safe dining experience. If you have an allergen concern, always feel free to contact our dining services team.\nWe also make it easy to choose menu items that are right for you! Look for our vegetarian, vegan, Eat Well, and locally-sourced icons on menus and printed signage.", "domain": "food"}
{"url": "https://ginasbbq.com/", "date": "2024-04-25T10:15:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712297292879.97/warc/CC-MAIN-20240425094819-20240425124819-00857.warc.gz", "language_score": 0.9564042091369629, "token_count": 406, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__143029816", "lang": "en", "text": "Gina’s BBQ is located in Market City Shopping Center. We’re a family-owned restaurant serving traditional & Hawaiian-style Korean meats, soups & noodles.\nAbout Gina's BBQ\nEstablished in 1991, Gina’s B-B-Q is owned and operated by two sisters, Gina Song and Yong Hae Han. Ever since, Gina’s has built a loyal following of customers from near and far. We do our best to provide mouth-watering Korean food, and treat all of our customers as our family.\nWe provide generous portions of delicious food at a very reasonable price. Our typical plate lunch comes with a main entree, 4 choices of side dishes and 3 scoops of rice. This typical plate lunch will easily feed more than one person.\nWe also serve a variety of other dishes from cold noodles (Bi Bim Kook Soo with or without Kimchee) to piping hot stews and soups which are very popular with local people.\nFor your special events big and small, we offer Family Pack which is very economical and tasty. The Family pack includes 6 BBQ Kalbi, 6 BBQ Chicken, 6 BBQ Beef, 12 Fried Mandoo, 12 Meat Jun, 10 scoops of rice with all the vegetables/salads (usually 9 items) and a large drink! The Family Pack will easily feed 4-6 adults.\nIf your needs are on a grander scale, we also cater parties, birthday celebrations, wedding receptions, tailgates or company picnics. We do them all! Just give us a call and we can help you to organize a menu to fit your needs. When it comes to food, we will cater to your every need.\nSo if you are hungry, don’t feel like cooking, or just want to come see what all the buzz is about, come and stop by to get some GINA’S!", "domain": "food"}
{"url": "https://connectsafely.org/digital-advertising-and-nutrition/", "date": "2023-12-06T13:44:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100599.20/warc/CC-MAIN-20231206130723-20231206160723-00280.warc.gz", "language_score": 0.9542110562324524, "token_count": 162, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__65444953", "lang": "en", "text": "By Kerry Gallagher\nThe American Academy of Pediatrics reports that “screen media consumption is inversely correlated with fruit and vegetable intake and directly correlated with energy-dense, nutrient-poor snacks, drinks, and food.” More fast food, sugar beverages, candy and cereals are advertised in African American, Hispanic, and low-income communities. Overall, unhealthy food advertising in 13- to 17-year-olds is also correlated with development of media-driven norms that supersede healthier family norms. Social media influencers can sway teenagers toward unhealthy choices.\nParents can have consistent conversations with their children about:\n- their nutritional needs and how to meet them each day to ensure they are feeling their best\n- the motivations of the advertisers and how to use their media literacy skills to critically consider advertisements", "domain": "food"}
{"url": "https://barsolution.pl/chai-the-real-deal/", "date": "2021-01-22T09:06:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703529179.46/warc/CC-MAIN-20210122082356-20210122112356-00239.warc.gz", "language_score": 0.9620591402053833, "token_count": 482, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__142503780", "lang": "en", "text": "If you’ve ever been to India, you’ll know about Chai. Its not the uber sweet drink that we’ve come to expect from many Indian restaurants across Europe, but the deliciously fragrant tea, brewed from loose black tea leaves, fresh herbs, spices, and milk. Yes, Milk is a very essential part of the Chai, and the fact that the Tea leaves are brewed with milk, is what differentiates Chai from Tea.\nChai is an Indian staple that you’ll find not only bubbling away on the stove in every home, but also sold on every second street corner, by the ubiquitous ‘Chai wallahs’. ‘Chai pe Charcha’ (literally translates as Discussion over Tea) is the Indian equivalent of ‘Wine and Chat.’ Infact, the concept of a Library Bar originates from places in Eastern India called as ‘Addas’ (hangouts) where Politicians, Journalists, Businessmen, and Dignitaries used to gather for a cup of chai and discuss state affairs. ‘An invitation for Chai’ is a term colloquially used in an Arranged Marriage set up, to initiate a first formal introduction between the Girl’s and the Boy’s families. A glass of Chai and some Pakoras is a go-to mood enhancer on a rainy day.\nAny dedicated Chai imbiber would agree that a glass of Chai served at one of the street corner stalls is more aromatic than the one brewed at home. And the reason for this is Aeration. You may have seen in some videos where chai is been tossed from one jug to another, in a long stream. This is nothing but aerating the tea. The phenomenon is pretty much the same as that of decanting wine, where the oxygen in the air accentuates the subtle notes of the beverage, to bring all the flavours in harmony.\nWe at Barsolution obviously knows our chai better than most Poles, which is why it’s so important to us that Chai tastes like the real deal. Luckily, we have discovered a few blends of Indian tea leaves, herbs and spices available in Poland, ready for us to brew an aromatic cup of deliciousness. Are you ready to try it?", "domain": "food"}
{"url": "https://fr.b-ok.org/book/1233651/dc5942", "date": "2020-03-29T16:16:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370494349.3/warc/CC-MAIN-20200329140021-20200329170021-00437.warc.gz", "language_score": 0.9411784410476685, "token_count": 23849, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__144820655", "lang": "en", "text": "The Big Sur Bakery CookbookMichelle Wojtowicz, Phillip Wojtowicz, Michael Gilson, Catherine Price\nHere from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.\nTucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.\nThe three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.\nBut this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.\nYou may be interested in\nMost frequently terms\nForeword by Eric Schlosser The Big Sur Bakery Cookbook A Year in the Life of a Restaurant by Michelle and Philip Wojtowicz and Mike Gilson with Catherine Price Photography by Sara Remington Photographs by Kodiak Greenwood Photographs by Sara Remington For our mothers…and Terry Contents Foreword by Eric Schlosser Introduction Our Philosophy March Breakfast at the Bakery A Brief History of Big Sur Profile: Jim, Pasture Farmer Recipes April Dinnertime Honey Profile: Jack, Beekeeper Recipes May Fishing in Monterey The Mountain Lion Profile: Eric and Jasmine, Porch Farmers Recipes June Pork and Beer Dinner TLC Ranch Profile: Justin, Butcher Recipes July Heat July Fourth Profile: Jamie, Organic Row Cropper Recipes Photographs by Sara Remington August Fishing with Wayne Our Wood-Fired Pizza Profile: Forrest, Poke Pole Fisherman Recipes September Gary, Bacchus The Hospitality Business Profile: Mike, Host Recipes October Phil and Michelle Profile: Philip, Chief Profile: Michelle, Baker Recipes November Thanksgiving Profile: Erik, “The Eye” Recipes December Christmas Eve Winter Debt Profile: Marilyn, Bean Counter Recipes January Chanterelles Bartering Profile: Wayne, Hunter and Forager Recipes February Our Inspiration Profile: Terry, Sandalmaker, and Rachel, Beader Recipes Epilogue Basics Recipes Equipment Techniques Resources Acknowledgments Searchable Terms About the Authors Credits Copyright About the Publisher Photographs by Kodiak Greenwood Foreword “Big Sur has a climate of its own and a character all of its own,” Henry Miller wrote. “It is a region where extremes meet, where one is always conscious of weather, of space, of eloquent silence.” In the nearly half-century since Miller lived there, Big Sur’s extremes hav; e grown more extreme. The droughts have gotten longer; the fires, mudslides, and winter storms, much bigger. And the number of eccentrics roaming the hills—like Miller once did, dragging a wagon full of groceries up steep roads while wearing only a jockstrap—is much smaller. And yet Big Sur remains so damn beautiful that the most extreme thing about it is its vast difference from just about anywhere else in the United States. There are other spectacular landscapes, but none that like look Big Sur, ending so wildly and abruptly at the coast. In the early-morning light, as mist rises from the sea, the place feels surreal. It’s hard to believe that in the twenty-first century, amid the country’s most heavily populated state, where the car culture has indelibly left its mark, Big Sur is still remarkably unscathed and pristine. A lot of people move to Big Sur with high hopes—and leave within a year. Despite its beauty, it isn’t an easy place to live. There’s a toughness, a strength, and a slightly odd quality to the people who learn to ride out the storms and coexist with the tourists. The unique spirit of the place comes not only from the land but from a community of people who’ve chosen to live differently from almost everybody else. Like so many of my favorite spots there, the Big Sur Bakery is hiding in plain sight. You could drive past it a thousand times without noticing it. There’s nothing mass-produced about it, nothing predictable or pretentious. The bread and the baked goods are as good as they get; the food leaving the kitchen rivals the best in London and New York, without the attitude. The Big Sur Bakery is a little gem, set beside the road. And it is without question the finest restaurant in America with gasoline pumps out front. Mike, Phil, and Michelle have created a space where anyone is welcome—local, out-of-town, rich, poor, or strange. There’s a humility to the whole operation that fits perfectly with the grandeur all around it. I think Henry Miller would’ve loved it and would’ve gone there almost every night (as long as someone else was picking up the bill). ERIC SCHLOSSER Photographs by Sara Remington Photographs by Sara Remington Introduction All of this wouldn’t have happened if it weren’t for Mike’s pants. If he hadn’t been wearing one of his signature pairs of overalls, we might not have noticed him standing on a street corner in Los Angeles, lugging a pair of chain saws on the way back from a landscaping job. If we hadn’t noticed him, we wouldn’t have pulled over. And if we hadn’t stopped to say hello, Mike never would have announced to us that he was moving to Big Sur to open a restaurant, and the Big Sur Bakery would not exist. Luckily, Mike was wearing overalls. We pulled over our borrowed car (ours had just been stolen) and asked Mike how he was doing. He told us he was about to sell his house in Topanga and move to the most beautiful place on Earth. “Where’s that?” Phil asked. “Big Sur,” Mike said. “I’m opening a restaurant. Want to come check it out?” It was January 2001 and at that point Michelle didn’t even know where Big Sur was. Phil only knew about it from reading Kerouac. As a cook and a baker at Campanile, we loved what we were doing and weren’t looking to move or change jobs. Also, even though Mike had been a waiter at Joe’s in Venice when Phil was a cook, our friendship had never extended outside the restaurant, let alone into joint business ventures. But Mike was on a mission, and several hours later, we were talking with him over grilled cheese sandwiches at Campanile, learning about Big Sur. It was beautiful, he told us, describing redwoods and dramatic cliffs and the building he was leasing, a 1930s ranch house that was full of potential, despite the fact that its most recent incarnation was as a failed Italian restaurant. Plus, it had a hand-built wood-fired oven. We should come see it—maybe we’d be interested in helping him with the food. Mike convinced us to come up for a night, and so a couple days later we took a six-hour drive up the coast, carefully navigating Highway 1 as it twisted along the edge of the ocean, trying not to drive off the edge as we stared at the view. For us, two kids born and raised in New Jersey, the panorama of the Pacific was unlike anything we’d ever seen, jaw-and stomach-dropping at the same time. Photographs by Sara Remington When we arrived in the early afternoon, Mike and his friend Terry “Hide” Prince—an extraordinarily generous Englishman whom Mike had been visiting in Big Sur for some twenty years—welcomed us into a house-turned-abandoned-restaurant next to a gas stop and a deserted nursery, with a dusty dirt driveway and a pair of outdoor washrooms. Painted purple, orange, and blue, the restaurant had been left in disarray by the former tenant, and the garden was filled with screaming, mud-splattered children. This was no Los Angeles. But Terry put the kettle on, offered us our first installment of his famous homemade Hide bread, and gave us a tour of the restaurant, which had a bunch of bakery equipment and, as promised, a giant hand-built Alan Scott wood-fired oven. Before long we were sipping tea, talking story, and getting some of our first impressions of the place from locals who popped into the restaurant to say hello. But Michelle was unconvinced. We had great jobs at Campanile and while we dreamed of someday opening up our own place, it was a fantasy that seemed years away from becoming a reality. Heading back down the coast, she bid farewell to Big Sur. Then she got a look at Phil. He had what she calls his “crazy eyes” and even before he said anything, she knew his mind was made up. Michelle managed to hold him off for a day so that she could meet with Mike again and confirm with friends and family that Phil had, in fact, gone insane. But, as we said, Mike was determined. Two days after we got back, we had quit our jobs. Two weeks later, we were in Big Sur, sleeping on the restaurant’s floor because there was nowhere else to rent. It was terrifying, but then again, as Phil kept saying, we were in Big Sur. If we failed, no one would ever know. As Terry started repainting, we cleaned up the place and Mike headed back down to Los Angeles to sell his house so that we would have funds to open. (Did we mention we didn’t have money to start a restaurant?) We slept on the floor until an old-timer named Everett offered us a room in his house. We finally moved the day before we were supposed to open, but Mike kept sleeping in the dining room for several weeks before he found a place. Michelle would come in to start baking and there would be Mike, conked out on an army cot in the dining room. He’d wake up just around the time the pastries were coming out of the oven, tuck away his cot, and get to work serving coffee. In those days we just offered a sit-down breakfast and baked goods, and besides the two of us, Mike, and Terry, we only had one other employee, our dishwasher. Terry kept us going with strong cups of tea and Hide bread sandwiches and, well, we worked our asses off—which was ironic, given that, as we quickly learned, Big Sur does not attract many people looking for eighty-hour workweeks. People here work to live; they don’t live to work—which is a great life philosophy but makes it difficult to find good help. Our staff was always late, and if it was a beautiful day out, it was hard to get them to show up at all. Few of our employees had any restaurant experience, and eventually our rule of thumb boiled down to this: If the person looked “clear eyed,” they were hired. One time Mike decided to hire a woman based on the fact that she’d hiked the Appalachian Trail. When Michelle asked what the hell that had to do with the restaurant business, he just said, “Determination.” As it turns out, he was right—she ended up being one of the best employees we ever had. Photographs by Sara Remington As for us, we were used to working all the time. It’s probably in our blood—we both grew up in New Jersey in third-generation-immigrant working-class families and once we’d caught the cooking bug as teenagers, we never stopped. We worked in the kitchen of the Metuchen Inn in New Jersey, we worked our way through the Culinary Institute of America, and when we went to California for our mandatory eighteen-week externship, we extended it so that we could work for a full year. Once we’d moved out to Los Angeles, Michelle worked in a boutique hotel on Sunset Boulevard and, later, at the Four Seasons and Campanile; Phil started at the Four Oaks restaurant, moved on to Joe’s in Venice, then Melisse, Axe, and finally Campanile—all high-pressure, high-quality kitchens run by people who were as serious about their businesses as they were passionate about their food. When we took a summer off to backpack through Europe, we used it as an opportunity to learn as much as we could about different foods and cooking techniques. Back in America, we worked overtime and volunteered at different restaurant gigs. Even when we were working in the same restaurant in Los Angeles, we hardly saw each other—if we got one day off together in an entire month, we were stoked. So adjusting to life in Big Sur was challenging. Photographs by Sara Remington Terry and his girlfriend, Rachel, told us we needed to learn how to slow down and enjoy Big Sur. Otherwise, they asked, what’s the point of living here? And eventually we began to figure out how to balance our ambition for the restaurant with our desire to enjoy Big Sur. We went on walks together and took our dog to the beach every day. We snuck away in the afternoons, spent time with our new Big Sur friends, and cooked food for countless dinner parties. We were still always busy, but we began to find time to have lives outside of our jobs. At the same time, we were in the midst of figuring out what to do with our favorite part of the restaurant: the wood-fired oven. You can cook almost anything in a wood-fired oven—these days we use it for our breads, chicken, oysters, leg of lamb, suckling pig, fish, beans, and pizza, to name a few items. But learning to use it is difficult. If it’s too hot or too cold, a normal evening at the restaurant can turn into a nightmare. If it’s chilly and rainy out, the oven performs differently than it does when it’s hot and sunny. Sometimes the wood isn’t dry enough. Sometimes our fans go out and smoke floods the kitchen. What’s more, it requires a ton of fuel, which means we’ve basically created a year-round job for our friend Wayne, supplying our oak. We love the pioneer vibe of having a wood-fired oven and cooking with fire, but there are also some nights when we long for something a little less rugged. As we kept working on the Bakery, we got to know Terry’s friends, many of whom we now consider friends of our own. The first person we met—in fact, he stopped by the restaurant on our very first trip up to Big Sur—was Wayne Hyland, a local fisherman, forager, and hunter. And the list has grown since then. There’s Forrest, a former commercial fisherman who takes us poke poling for rockfish and helps us split wood for the fireplace. There’s Jack the Bee Guy, a machinist and longtime resident who treats us to some of his stash of his local Big Sur honey. A few of our friends are former or current employees, like Eric, a farmer and waiter who now runs a microgreen business with his girlfriend, Jasmine. Marilyn Epp, a former Air Force linguist, started off as our bookkeeper and now is one of Michelle’s best friends. Over the years we’ve also gotten to know our local producers, like Jamie at Serendipity Farms in Carmel, who supplies us with organic vegetables. And thanks to Justin Severino, who worked our pizza station and now makes a living as a butcher, we met Jim Dunlop of TLC Ranch, who provides us with pork and pasture-raised eggs. In those early days, we also had a parade of locals coming into the restaurant to give us suggestions and remind us that no restaurant had ever survived at our spot. But we managed to make it through that first summer, and at the end of the season, we sat down with Mike to have a powwow about where we wanted the restaurant to go. We decided that if we were going to stay in Big Sur, we had to raise the bar and turn the restaurant into a place where we could serve the kind of food we’d been trained to cook, the kind of food we felt passionate about. So we closed the Bakery for eight weeks and completely revamped it. At that point, we’d just met Erik Seniska, a brilliant artist and designer who’s now in charge of everything artistic in the Bakery, and we gave him free reign to reinvent the Bakery’s décor. We also switched to serving pastries and coffee during the day, pre-made sandwiches for lunch, and a more upscale dinner menu at night. We lit candles, changed the evening music, and bought wineglasses. Two months and several thousand dollars of debt later, we reopened. The local response was mixed. We’d developed a following by that point, and some of our regular customers were none too pleased to see wineglasses on the tables and increased prices on the menu. But Phil stuck to his guns and insisted that we needed to cook food that we could be proud of, the kind of food we were taught to make by our teachers at the CIA and by our mentors in Los Angeles. That food required good ingredients, those ingredients cost more, and as a result, we needed to raise our prices. We began working on perfecting our chicken and mashed potatoes, figuring out ways to make fantastic burgers and soups, and devising a pizza that could rival those we grew up with in New Jersey. Eventually, the burger moved to our brunch menu to make room for grilled steaks and fish, the vegetable side category grew, and we began running daily specials. Instead of assigning each entree a specific vegetable side dish, we gave customers the option to choose their own, creating a touch of individuality that we loved. Through the process, we had a constant desire to expand and grow, to make the Bakery into a restaurant we could be truly proud of. And this process hasn’t stopped. Recently a chef friend asked Phil if, after seven years of running the Bakery, he felt he was still learning. After thinking about it for a moment, Phil realized that learning is all we do. It’s a constant, unending process—and luckily, we love it. It’s good, too, to feel our work is paying off. Our location and the Bakery’s unassuming exterior make people feel they’ve discovered something special when they eat here, a treasure tucked in next to a gas station. That might be part of the reason we’ve started to have yearly regulars, families who camp in Big Sur every summer who have made dinner at the Bakery into a vacation tradition. And the locals have come around, too. When we first opened, Tony Staude, a ninety-something-year-old local who was an institution in the Big Sur community, complained that our portions were too small and our prices were too high. But it wasn’t long before he started eating here regularly, and when he died at ninety-six, he left instructions that we cater his memorial service. When we were offered a chance to write a cookbook based on the Bakery, it took a while to decide how to structure it. Yes, Big Sur is one of the most beautiful places we’ve ever seen, but most articles and books about Big Sur give an overly glossy sense of what life here is like. They don’t mention that there’s only one power line connecting us to Carmel, and when that gets knocked out, we can lose electricity for hours—or days. They don’t mention that in the rainy winter season, our business slows to a trickle, our bank accounts run down, and we struggle to make it through to the next summer. They don’t mention that Big Sur’s wildlife, a draw for many tourists, can also pose a danger, like when a huge mountain lion started eating our neighbors’ dogs. And, most importantly, they don’t give a sense of the people who actually live here—the eclectic, eccentric community we’ve come to know and love. So we decided to keep a journal of twelve months here in Big Sur, starting with March, which marks the beginning of spring and a new year of produce. We also included profiles of some of the friends and community members who have shaped our experience here, not to mention our food. We wanted a way to acknowledge and thank them for all they have done to make the Bakery what it is today. As for us, we’re proud of our lives here in Big Sur. We’ve taken an abandoned, failed restaurant next to a gas station and turned it into a place that people remember and want to revisit. We’re running our own business. We’re cooking what we want to. We’re working together as partners and have found our places in a community that feels like family. And though it can be difficult to keep all this in mind when business is bad or the electricity is out or small-town life feels suffocating, we’re living our dream in one of the most beautiful places in the world. As Terry and Rachel would be happy to remind us, what more, really, could we ask for? Photographs by Sara Remington Photographs by Sara Remington Our Philosophy If you ask us to describe the type of cooking we do, we always come up with the same three terms: “restore,” “mom and pop,” and “meat and potatoes.” “Restore” because that’s where the word “restaurant” comes from, and it’s how we like to think of what we do here at the Bakery: people come in, hungry after a long day, and we restore them with our food. That’s what this building has been used for since it was built in 1936, and we like to think that we’re keeping up that tradition, but raising the bar. “Mom and Pop” are, of course, us. We love owning our own place, staking our claim out here on the California coast and taking care of the people who come through our doors. But we’re a new generation of mom and pop—cooking with fire, using fresh seasonal ingredients, and serving food that’s good not just for the people who eat it, but also for the community that provided it and the land from which it came. Photographs by Sara Remington “Meat and potatoes” refers to the food itself. But our overarching goal is to serve simple, rustic food made with the freshest, highest-quality ingredients possible—down to earth, but kicked up a notch. We make everything we can from scratch—no processed foods here—and choose preparation methods that highlight foods’ natural flavors without overwhelming them. We might be gourmands ourselves, with years of culinary training under our belts, but we never want our restaurant to feel beyond the reach of how we were raised. That’s why we try not to add fancy sauces or sprinkle the menu with esoteric cooking terms. We want to make people feel comfortable and familiar with all the foods we serve—and then blow them away. MICHELLE WOJTOWICZ PHILIP WOJTOWICZ MIKE GILSON Photographs by Sara Remington Photographs by Sara Remington March Breakfast at the Bakery A Brief History of Big Sur Profile: Jim, Pasture Farmer Scones Potato Frittata Breakfast Pizza Nine-Grain Pancake Meyer Lemon Bars Date and Quinoa Muffins Doughnuts Chocolate Bundt Cake Brown Butter Rhubarb Bars Photographs by Sara Remington Breakfast at the Bakery For our customers, mornings at the Bakery begin when we open our doors at 8:00, but the real start time is at 4 a.m., when our morning bakers get here to start the day’s bread and pastries. Working in the quiet darkness, they take the preshaped bread out of the refrigerator, remove the ash from the oven, and check the oven temperature—an important task, since it will set the pace of the morning and determine in what order the bread and pastries will be baked. After rolling, filling, and shaping the croissants, they set them near the warm oven to proof; and then bake the muffins, scones, cookies, coffee cakes, quiches, and frittatas; fry the doughnuts; and start the day’s bread. At around 7:00, our morning barista arrives to set up the Bakery and start brewing the coffee, and as the morning sun slides into the valley, our first customers pull in, tires crunching on the driveway’s gravel. The room they walk into doesn’t look like a restaurant—there are no place settings or candles, no waiters or table service. Instead people line up at the counter for coffee and pastries and thick slices of potato frittata and take their breakfasts outside to the front patio, soaking up the sunshine as they sip their morning dose of caffeine. The early crowd includes tourists from nearby hotels and campgrounds, filling up on food before starting out on their day. But the morning is also all about the locals. They come in for coffee in a long, leisurely procession, drawn as much by their hunger for gossip as for breakfast. Since there’s no actual “town” in Big Sur, people gather at a handful of hangouts to catch up, and the Bakery’s front patio has become a popular spot to meet. As Phil oversees prep work in the kitchen, Michelle helps with the rest of the day’s baking—everything from pies, cookies, plated dinner desserts, and homemade ice cream to the occasional wedding cake. When she has a free moment, she hangs out in the front of the house, answering the phone and chatting with the parade of friends who stop by: Eric and Jasmine, dropping off microgreens with their son, Haven, bouncing on Eric’s arm. Forrie, taking a break from chopping wood to read the morning paper. Erik, back from his latest decorating adventure, dressed to the nines even though it’s barely 9 a.m. Jack the Bee Guy stops by for a soy latte and gives an update on the spring bloom. Wayne drops off some firewood. Marilyn tucks herself into a corner and starts on the day’s paperwork. Wrenches in hand, Mike rolls in for a cup of tea on his way to fix a plumbing problem at the Bakery, as a patient wine salesperson he forgot he had an appointment with smiles at him from a nearby table. Photographs by Sara Remington From the outside, the day’s pace seems leisurely and haphazard, but stick around long enough and you’ll realize that there’s a predictable rhythm to it all, not to mention a lot of work going on behind the scenes: prepping, baking, accepting deliveries, getting ready for the night ahead. At around 2:00, the last lunchtime sandwiches are sold. As the afternoon sun lights up Mount Manuel, the transition to evening begins. Photographs by Sara Remington A Brief History of Big Sur One of the biggest misconceptions people have about Big Sur is that it’s an actual town. It’s understandable—with all the hype, you’d think we’d at least have a main street. But no, Big Sur simply refers to the ninety-mile-long piece of land south of Carmel and north of San Luis Obispo. Flanked by the Pacific Ocean to the west and the Santa Lucia Mountains to the east, Big Sur is bisected by a stretch of Highway 1 made famous by its dramatic panoramas and knuckle-whitening curves. The part of Big Sur most tourists visit is a short run of road where the highway ducks back from the ocean into the Big Sur Valley. But as for a main street? Hell, we don’t even have a real grocery store. The history of Big Sur didn’t start with the opening of Highway 1, of course. The original inhabitants around here were the Esselen, the Salinan, and a division of the Ohlone called the Rumsien—all nomadic hunter-gatherer Native American tribes who lived in the Big Sur area for centuries before Spanish settlers got here in the 1770s. Those Spanish didn’t do good things for the Native Americans, but they did give Big Sur its name. After snagging some prime beachfront real estate and setting up their capital on the Monterey peninsula, they began referring to the area below them as El Pais Grande del Sur: the Big South Country. They might as well have called it “The Large, Impenetrable Area That Has Great Natural Resources but Is a Pain in the Ass to Get To” since, without a road or a permanent port, Big Sur was basically unreachable. Still, some settlers managed to set up ranches in the area, and in 1821 Big Sur (along with the rest of California) became a part of Mexico when the Mexicans won their independence from Spain. Things changed again in 1848, when California became part of the United States after the Mexican-American War. For Big Sur residents, the main impact of these various political shifts had to do with land: Mexico gave out land grants; subsequently, the 1862 Homestead Act lured Americans to the area by promising free 160-acre plots to settlers. While still difficult to get to, Big Sur then evolved into the home of a bunch of different businessmen: cattle ranchers, farmers, miners, millers, fishermen, and woods-men, to name a few. Many of the first settlers’ names can still be found all over the area—the Pfeiffers, the Partingtons, the Posts. It wasn’t until the completion of Highway 1 in 1937, thanks to money from the New Deal and convict labor, that the area became easily accessible to outsiders. But Big Sur wasn’t connected to the California electric grid until the early 1950s, and even today some people proudly live without electricity. Photographs by Sara Remington As for the Bakery itself, our building was built around 1936 by Frank Post’s daughter Alice (of the famous Post Ranch family) and her husband, Steve Jaeger, who’d come to Big Sur during World War I to break horses. Steve and Alice anticipated that the opening of Highway 1 would bring tourists to Big Sur, so they built a gas station and a ranch house that was divided into two parts: a café, which is now the front of the Bakery, and their home, which is now our dining room. They called it the Loma Vista Inn and opened every season from April to October until sometime in the mid-1970s, when Alice passed away. (The building then went through a few more incarnations before we got here.) Alice and Steve’s niece Norma, who lives on the property above us, has tons of black-and-white photographs of the building’s beginnings, one of which hangs right inside the Bakery’s front door. It shows a group of people gathered around what’s now the Bakery’s side door, right around the time when Highway 1 first made it easy to travel to Big Sur by car. The caption says “Loma Vista Open House 1937,” so the photo was taken about a year after the building was built. It turned out that Steve and Alice were right: once there was actually a paved road, it was inevitable that tourism (not to mention celebrities) would follow—drawn by the serenity, the natural beauty, and the breathtaking backdrop of the Pacific Ocean. Orson Welles and his then-wife Rita Hayworth bought a cabin on a whim here in 1944 that, rumor has it, they never even stayed in. Henry Miller fell in love with the area when visiting a friend in 1944 and stayed for eighteen years, helping to establish Big Sur’s reputation as a bohemian outpost. Other people following in Miller’s footsteps included Robinson Jeffers, Edward Weston, Richard Brautigan, Hunter S. Thompson, and Jack Kerouac, whose novel Big Sur was published in 1962. These days, Big Sur is a combination of elements from its past. There are still descendants of the original Native Americans and pioneers hanging around (our own Forrie is related to the Partingtons, and Wayne is part Miwok), but it also draws writers and artists, dreamers and seekers, tons of tourists, a few people on the lam, and the occasional couple looking to start a restaurant. Photographs by Sara Remington Photographs by Sara Remington PROFILE: JIM/PASTURE FARMER Photographs by Sara Remington Are your birds free-range or pasture-raised? Pasture-raised. Free-range doesn’t mean shit. Explain: “Free-range” can mean they’re raised in a warehouse, as long as they’re not in cages. “Pasture-raised” means they’re on pasture. I fence my chickens in with electric netting and move the coop every few days to give them new land. Number of eggs produced per day: At our highest, two hundred dozen. Number you personally eat: If I’m binging, I’ll eat four or six at a time. The most I ever had in a week was probably three dozen. Favorite preparation: Sunny side up, runny. On toast. Describe the odor of your pigs: When sows have piglets, they actually smell like a mixture of earth and caramel and sweetness. Have you ever been a vegan? I was a vegetarian for ten years. I care about how animals are treated. Philosophy on raising animals: I want to raise them in a way that allows them to display their natural instincts and behaviors. So my chickens can scratch in the dirt and eat bugs and grass. The pigs can run around and roll in the dust and the mud. Most interesting previous occupations: After-hours nightclub bouncer in Phoenix. Punk rocker in Manhattan. Ocean lifeguard in South Hampton, New York. Marine corporal, in charge of a machine gun cannon. How’d you end up out here? I met a girl. She’s now my wife—she’s the program director for ALBA, the organization that owns our farm’s land. She helps educate aspiring farmers. Unusual accomplishments: I hitchhiked 10,000 miles in Australia once. In 1986 some friends and I ran across the United States. My claim to fame, though, is that I set a course record for the Man Against Horse race in Prescott, Arizona. It’s fifty miles and you race against endurance horses. I beat all the horses. I was a bad motherfucker back then. Farthest distance run at one time: Eighty miles. It took nineteen hours. What keeps you going? I’m into coming up with new ways to do things. I like producing really good products and working outdoors. It’s funny…. First you pretend to be a farmer. Then you keep doing it. And the next thing you know, you actually are one. Recipes * * * Scones Photographs by Sara Remington Traditional scone and biscuit recipes often require rolling the dough into a cylinder and slicing off rounds, but those extra steps can make the pastry tough. Instead, we use a method Michelle learned when she was a pastry cook at Campanile: you start out with a shaggy dough that only takes shape when you press it into the cookie cutter. The less you handle the dough the better, so we cut in the butter with a pastry cutter and mix in the buttermilk and fruit by hand. You can avoid another common problem—fruit that breaks up and stains your dough—by starting with fresh fruit but freezing it for a couple hours just before mixing. As for flavor combinations, the possibilities depend on what’s in season. In the summer, we cut up nectarines, plums, peaches, and strawberries; in winter, we rely on dried fruit and candied ginger. Whatever fruits you pick, make sure to give your scones ample space on the cookie sheet, because they’ll spread until they’ve almost doubled in size. * * * INGREDIENTS 1 cup fresh huckleberries or blueberries 1 cup (2 sticks) cold unsalted butter, cubed 3 ½ cups all-purpose flour 1 cup granulated sugar 1 tablespoon baking powder 2 teaspoons baking soda 1 ½ teaspoons kosher salt 2 tablespoons vanilla extract ¾ cup buttermilk ¼ cup turbinado sugar Makes about 1 dozen scones About 2 hours before making the scones, scatter the berries on a cookie sheet and put it in the freezer. Put the cubed butter, flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl, put the bowl in the freezer, and leave it there for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375ºF. Line a baking sheet with parchment paper and set it aside. Using a pastry cutter, work the chilled ingredients together in the bowl until the butter cubes are the size of peas. Make a well in the center. Combine the vanilla and buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy mass. Add the frozen berries and gently mix them in, trying not to crush them. To shape the scones, place a 3-inch round cookie or biscuit cutter on one corner of the prepared baking sheet. Take a handful of the scone dough and press it into the cutter, patting it down so that the top of the scone is flat. Pull the cutter off the sheet, leaving the scone behind. Repeat this process across the sheet, keeping enough space between the scones for them to double in size, until you’ve used all the dough. Sprinkle the tops of the scones with the turbinado sugar and bake for 15 to 20 minutes, until they’re golden brown along the sides but still tender inside. Transfer the scones to a cooling rack and let them sit for at least 10 minutes before serving. * * * Potato Frittata This frittata is available every morning at the Bakery, and it has become a staple for early-morning customers looking for eggs and potatoes. First we parcook the sliced potatoes and then we add just enough eggs to bind them into this hearty breakfast dish. Add bacon if you wish, and serve it with toast. It’s also great to take on the go, because it’s still delicious when eaten at room temperature. * * * INGREDIENTS 5 tablespoons rice bran oil or canola oil 1 small yellow onion, sliced 5 russet potatoes, peeled and cut into 1/8-inch-thick slices 3 tablespoons unsalted butter Kosher salt Freshly ground white pepper 7 eggs 1 tablespoon minced flat-leaf parsley 1 tablespoon minced chives 2 whole scallions, trimmed and thinly sliced Photographs by Sara Remington Serves 6 to 8 Adjust the oven rack to the middle position and preheat the oven to 400ºF. Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until they’re caramelized, 8 to 10 minutes. Deglaze the pan with ¼ cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss them with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and white pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350ºF. Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and white pepper. Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Cover the skillet with aluminum foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes. Slice and serve directly from the skillet, warm or at room temperature. * * * Breakfast Pizza This pizza was born on a Saturday morning, right before our brunch service. As the last loaves of bread were coming out of the wood-fired oven, Phil walked into the Bakery hungry for eggs and bacon and decided to fix himself a little pizza with the leftover dough from the night before. He sprinkled it with Parmesan, mozzarella, and bacon pieces, cracked three raw eggs from our chickens right on top, seasoned it with minced herbs, salt, and pepper, and baked it until the egg yolks were set but still soft. It’s been a part of our brunch menu ever since. * * * INGREDIENTS Bread flour, for dusting 6 bacon strips 1 recipe pizza dough, shaped into 2 balls and refrigerated at least overnight ½ cup grated Parmesan 2 cups grated mozzarella 6 eggs Kosher salt Freshly ground black pepper 2 tablespoons minced flat-leaf parsley 2 tablespoons minced chives 2 whole scallions, trimmed and thinly sliced 1 shallot, minced Makes 2 pizzas (serves 2 to 4) At least 1 hour before you start baking, adjust the oven rack to the lowest position, put a baking stone on it, and preheat the oven to 450ºF. Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour. Heat a large sauté pan over medium-high heat, add the bacon strips, and pan-fry until crisp. Put the bacon on a plate lined with paper towels, let it cool, and then chop it into bite-size pieces. Lightly dust a work surface with bread flour. Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch it.) Place the dough on the prepared peel. Sprinkle it with half of the Parmesan, mozzarella, and bacon, and crack 3 eggs over the top. Season with salt and pepper to taste. Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath). Then slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary to ensure that it’s baking evenly. When the crust is golden, the cheese is melted, and the egg yolks are cooked to medium, use the peel to remove the pizza from the oven and transfer it to a cutting board. Let it cool for 2 minutes and sprinkle with half of the parsley, chives, scallions, and shallots. Slice and serve immediately. Prepare your second pizza the same way. Photographs by Sara Remington * * * Nine-Grain Pancake Baked in a cast-iron skillet, this is a real pan “cake.” At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter—or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves. We buy our nine-grain mix from Giusto’s Millers & Bakers out of San Francisco; it’s a combination of steel-cut oats, millet, amaranth, barley, soft wheat, winter wheat, rye, flax seeds, and corn grits. * * * INGREDIENTS ¼ cup brown rice ½ cup plus 2 tablespoons nine-grain mix 2 tablespoons flax seeds 2 tablespoons sesame seeds ¼ cup sunflower seeds ½ cup plus 3 tablespoons all-purpose flour 2 cups whole-wheat flour 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon plus 1 teaspoon baking soda 1 teaspoon kosher salt ½ cup plus 3 tablespoons old-fashioned rolled oats ¼ cup molasses 4 cups buttermilk 4 egg yolks 6 egg whites 4 tablespoons unsalted butter Makes 4 pancakes Place the brown rice in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Reduce the heat and let simmer until the rice is tender, about 30 minutes. Transfer the rice to a separate dish to cool completely. Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower seeds in a bowl. Bring 1 ¼ cups water to a boil, and pour it over the grains and seeds. Let them soak for 30 minutes or until they’re soft. Place the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and oats in a mixing bowl. Stir to combine, and make a well in the center. In a separate bowl, whisk together the molasses, buttermilk, egg yolks, the grain and seed mixture, and ½ cup of the cooked brown rice. Pour the liquid mixture into the well, and combine with a wooden spoon. In an electric mixer fitted with the wire whisk attachment, whisk the egg whites at high speed until soft peaks form. Using a rubber spatula, fold the whites into the flour mixture. (You can hold the batter in the refrigerator until you’re ready to use it, but keep in mind that the sooner you bake the pancakes, the lighter they’ll be.) Adjust the oven rack to the middle position and preheat the oven to 350ºF. Preheat two 9-inch cast-iron skillets in the oven for 5 minutes. Add 1 tablespoon of the butter to each pan and swirl it around to coat the pan. Pour one fourth of the batter into each pan, transfer them to the oven, and bake for 15 to 20 minutes. Check the pancakes the same way you would a regular cake: the pancakes are ready when a skewer inserted in the middle comes out clean. Flip each pancake onto a plate, and serve. Bake the other 2 pancakes the same way. Photographs by Sara Remington * * * Meyer Lemon Bars When Meyer lemons hit Big Sur, they come all at once. We’ve developed marvelous ways of using them—from marmalades to salad dressings and, of course, our Meyer lemon bars. The crust on these bars is made with pine nuts and cornmeal, and the filling is much thicker than your average bar. * * * INGREDIENTS FOR THE DOUGH: 1 cup unsalted butter ½ cup pine nuts 2 ¾ cups all-purpose flour 1/3 cup plus 2 tablespoons sugar ½ cup yellow cornmeal 1 teaspoon kosher salt Grated zest of 2 Meyer lemons 2 egg yolks 2 tablespoons heavy cream FOR THE MEYER LEMON FILLING: 3 ¼ cups sugar ½ cup all-purpose flour Grated zest of 3 Meyer lemons 1 cup Meyer lemon juice ½ cup heavy cream 8 whole eggs 5 egg yolks FOR THE TOPPING: Powdered sugar, for sprinkling Makes 1 dozen bars To make the dough, first cut the butter into cubes, spread them out on a plate, and freeze for 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 350ºF. Scatter the pine nuts on a cookie sheet, and toast them in the oven until they’re light brown, about 7 minutes. Let them cool completely. Pulse the flour, sugar, cornmeal, pine nuts, salt, and lemon zest in a food processor until the pine nuts have been broken into smaller pieces. Add the frozen butter cubes, and pulse until the mixture resembles a coarse meal. Transfer it to a mixing bowl and make a well in the center. Whisk the yolks and cream together in a separate bowl, and pour the mixture into the well. Knead with your hands until the ingredients are fully combined and the dough is uniform and smooth. Flatten it into a disk and wrap it in plastic wrap. Refrigerate for 3 hours. Roll the chilled dough between two pieces of parchment paper into a 15 by 17 inch rectangle, ¼ inch thick. Drape the dough inside a 9 by 13-inch baking dish, working it into the corners and up the sides of the dish. Trim off the excess dough with a paring knife, and refrigerate the dish for 30 minutes. While the crust is chilling, preheat the oven to 350ºF. Bake the crust until it’s a rich golden brown, about 20 minutes. Set it aside until completely cool. Reduce the oven temperature to 325ºF. Make the filling: In an electric mixer fitted with the wire whisk attachment, combine the sugar, flour, Meyer lemon zest and juice, heavy cream, eggs, and egg yolks on high speed until frothy, 2 to 3 minutes. Pour the filling into the cooled crust and bake until the filling is set but not browned, 25 to 30 minutes. Let it cool completely in the baking dish. Using a chef’s knife and wiping the blade clean with a wet towel between cuts, cut into 3-inch squares. Transfer the bars to a platter, sprinkle generously with powdered sugar, and serve. * * * Date and Quinoa Muffins We love dates, especially on long road or camping trips. Whenever we heard someone was going to Palm Springs, we used to beg them to bring us a couple cases of Medjool dates. Now we have a small group of friends who pick them up for us when they are down there. We serve these muffins from winter to early spring, when dried fruits are our staple. These started out as a brown sugar muffin but they needed something extra. After a little experimenting, Michelle decided to add dates and orange zest, and when we have candied kumquats, she chops some and folds them in. There’s quinoa flour, too, to sneak some whole grains into your diet. * * * INGREDIENTS FOR THE STREUSEL TOPPING: ¼ cup pecan halves ½ vanilla bean ¼ cup unsalted butter ¼ cup plus 2 tablespoons all-purpose flour ¼ cup (packed) light or dark brown sugar ¼ teaspoon kosher salt FOR THE MUFFIN BATTER: ½ cup pecan halves 1 cup unsalted butter, softened, plus extra for coating the pan ½ cup granulated sugar 1 cup (packed) light or dark brown sugar 1 tablespoon baking powder 1 teaspoon kosher salt 2 eggs 1 ½ teaspoons vanilla extract Grated zest from 1 orange 1 cup all-purpose flour 1 cup quinoa flour 1 cup buttermilk 10 dried dates, pitted and chopped into pieces Makes 1 dozen muffins Adjust the oven rack to the middle position and preheat the oven to 375ºF. Scatter the pecans, for both the streusel topping and the muffin batter, on a cookie sheet and toast until they’re golden through the center, about 10 minutes. (To check if they’re done, cut one open and inspect the color inside.) Let them cool and then roughly chop them. Use ¼ cup of chopped pecans for the streusel and reserve the rest for the muffin batter. (Leave the oven on.) To make the streusel topping: Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a small saucepan. Add the butter and melt over medium-high heat. Cook until the butter separates and the white milk solids start to brown and smell nutty, about 7 minutes. Remove the vanilla bean. Pour the hot brown butter into a dry bowl, place it in the freezer, and leave until solid, about 30 minutes. Remove the solidified butter from the bowl and chop it into small pieces. Combine the butter, flour, brown sugar, and salt in a bowl and work the mixture with a pastry blender until crumbly. Mix in the chopped pecans and refrigerate the streusel until ready to use. Butter a 12-cup muffin pan and set it aside. To make the batter: In an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, baking powder, and salt until light and fluffy. Add the eggs, one by one, and mix to incorporate. Mix in the vanilla extract and orange zest. Combine the all-purpose flour and the quinoa flour in a bowl. Then add the combined flours in three batches, alternating with the buttermilk, beginning and ending with flour. Using a rubber spatula, fold in the chopped dates and the reserved pecans. Fill each prepared muffin cup almost all the way to the top with batter, and sprinkle each muffin with a layer of streusel. Bake for 20 to 25 minutes, or until a cake tester inserted in the middle comes out clean. Let the muffins cool completely in the pan. Then remove them from the pan by running a knife around the edges. Serve. * * * Doughnuts Our first roommate in Big Sur was a longtime local named Everett Makowski, who was eighty when he offered to rent us one of the rooms in his big house down in Sycamore Canyon. Everett’s nickname was “The Doughnut King” because when he used to commute to work, he sometimes ate one or two dozen doughnuts a day—so when we were trying out this recipe at the Bakery, it seemed only natural for him to be our taste tester. Even to this day, we think the doughnuts had something to do with his decision to let us live with him. We make these doughnuts in a bunch of different ways: sometimes we glaze them, sometimes we fill them with homemade jam and then glaze them. (We make rhubarb, apricot, strawberry, peach, plum, and raspberry jams in the summer and use them in the doughnuts throughout the year.) Sometimes we fill them with vanilla pastry cream and dip them in chocolate glaze. We’ve also folded caramelized apples into the dough and made apple fritters. Once you have mastered the recipe, feel free to experiment. Just remember to plan ahead: the dough needs to rest overnight. * * * INGREDIENTS 1 tablespoon plus ½ teaspoon active dry yeast 2 ¼ cups bread flour plus extra, for dusting 1 ¼ cups plus 1 tablespoon pastry flour 1 ½ teaspoons baking powder 2 tablespoons sugar, plus extra for dusting 1 ½ teaspoons kosher salt 1 ½ teaspoons freshly grated nutmeg 5 tablespoons powdered milk 6 tablespoons unsalted butter, softened, plus extra for coating the bowl 1 egg Rice bran oil or canola oil for frying Doughnut glaze (recipe follows) 2 cups rhubarb jam Makes 1 dozen jelly or glazed doughnuts Place ¼ cup lukewarm water in the bowl of an electric mixer, and sprinkle the yeast over the water. Stir, and then set it aside to activate for 5 minutes. In another bowl, mix together the bread flour, pastry flour, baking powder, sugar, salt, nutmeg, and powdered milk. Add 1 ½ cups of this mixture, ¾ cup cold water, the butter, and the egg to the yeast mixture. Combine in the electric mixer fitted with the dough hook on very low speed for 1 minute. Then, over a 1-minute period, add the remaining flour mixture. Increase the speed to medium and mix for 2 minutes. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and beat on high speed for 2 minutes. Transfer the dough to a large buttered bowl (large enough to let the dough double in size), cover the bowl loosely with a plastic bag (we use plastic garbage bags in various sizes, depending on the size of the pan), and refrigerate it overnight. The next morning, remove the dough from the refrigerator, turn it onto a floured surface, and roll it down until it’s ½ inch thick. If you’re making jelly-filled doughnuts, cut out 12 rounds with a 3 ½ inch round cookie or biscuit cutter. If you want to make glazed doughnuts, cut the same 12 rounds and then turn them into rings by cutting a hole in the center of each one with a 1 inch cutter. Line a cookie sheet with a linen napkin and dust it generously with flour. Place the doughnuts and their holes on the prepared cookie sheet. Put the entire sheet in a plastic bag and tie it loosely. Let the doughnuts rise in a warm part of the kitchen until they double in size, about 30 minutes. While the doughnuts are rising, fill a large heavy-bottomed pot with oil about 2 inches deep, and heat it over medium heat until the oil reaches 350ºF on a deep-fry thermometer. Working in batches, carefully drop the doughnuts, one by one, into the hot oil without overcrowding the pot. Fry until the doughnuts are golden brown, then flip them over and fry the other side—this should take about 4 minutes total. Test for doneness by picking out a sacrificial doughnut and cutting it right in the middle to see if it’s cooked through—this will help you gauge how much more time the doughnuts need. When they’re done, remove the doughnuts with a slotted spoon and place them on a plate lined with paper towels. Continue the process with the rest of the doughnuts and the holes (the holes will fry much faster). Let them sit until they’re cool enough to handle. To make glazed doughnuts, dip the top of each doughnut into the glaze until half of the doughnut is coated. Shake off the excess. Put the doughnuts, glaze side up, on a cooling rack and let them dry slightly. Then toss the holes in sugar, place them on top of the doughnuts, and serve. To make jelly doughnuts, use the handle of a wooden spoon to poke a hole three quarters of the way into each doughnut. Gently move it around to create a nice-size cavern for the jam. Put the jam in a pastry bag fitted with a plain decorating tip. Insert the tip into the doughnut and fill it until it feels heavy. Repeat with the rest of the doughnuts. Dip these in the glaze as well. Doughnut Glaze Whisk all the ingredients together in a bowl until a smooth glaze is formed. Keep covered until ready to use. INGREDIENTS 1 ½ cups powdered sugar, sifted 3 tablespoons honey Grated zest of 1 lemon 3 tablespoons whole milk Photographs by Sara Remington * * * Chocolate Bundt Cake In her years as a young pastry cook, Michelle made a devil’s food cake under every chef she ever worked for—and each one of them had a different opinion about what makes a cake good. One thing they all believe in, though, is using Dutch-process cocoa powder. One of the best is Valrhona cocoa powder, which is wonderfully dark and rich. After many trials, Michelle decided that she likes a very thin layer of frosting and mostly cake. * * * INGREDIENTS FOR THE CAKE: 1 tablespoon unsalted butter, softened 1 ¼ cups plus 1 tablespoon brewed coffee ¾ cup Dutch-process cocoa powder 2 ¼ cups sugar 1 ¼ teaspoons kosher salt 2 ½ teaspoons baking soda 2 whole eggs 1 egg yolk 1 ¼ cups plus 1 tablespoon buttermilk 1 cup plus 2 tablespoons rice bran oil or canola oil 1 ½ teaspoons vanilla extract 2 ½ cups plus 2 tablespoons all-purpose flour, sifted FOR THE ICING: 6 ounces bittersweet chocolate ¾ cup unsalted butter 2 cups powdered sugar ½ cup sour cream, at room temperature ¼ cup brewed coffee, cooled (used for Bundt cake only) Makes one 10-inch Bundt cake or two 9-inch cakes to be layered and iced Adjust the oven rack to the middle position and preheat the oven to 350ºF. Use the 1 tablespoon butter to thoroughly butter a 10-inch Bundt cake pan, using your fingertips to get into all the ridges. Set it aside. If making a layer cake, butter two 9-inch pans and set them aside. To make the cake batter: Put the coffee and cocoa powder in a small saucepan and bring to a boil while whisking constantly. Remove from the heat and let it cool to room temperature. In an electric mixer fitted with the wire whisk attachment, mix together the sugar, salt, baking soda, eggs, and egg yolk on low speed until well combined, 30 seconds. Add the buttermilk, oil, and vanilla extract, and mix for another 30 seconds. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on high speed for 3 minutes. Pour the batter into the prepared cake pan(s) and bake for 1 hour (35 minutes if making cake layers). Let the cake cool completely in the pan. Remove the cake from the pan by inverting it onto a cooling rack. To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat when all the chocolate pieces have melted. Melt the butter in a separate pan, pour it over the melted chocolate, and whisk by hand to incorporate. Sift half of the powdered sugar right into the chocolate mixture, and whisk to combine. Add the sour cream and whisk to combine. Then sift in the remaining powdered sugar and whisk until smooth. The icing should be thick and shiny. Add the coffee and whisk to create a glossy glaze. Pour the glaze over the Bundt cake, covering it completely. Leave it at room temperature until ready to serve. If you are making a layer cake, omit the coffee when preparing the icing and let the icing sit at room temperature for 2 hours, until it thickens to the consistency of soft cream cheese. To assemble the cake, spread about ½ cup of the frosting evenly over the first layer and top with the second layer. Frost the top and sides of the layer cake with the remaining icing. Leave at room temperature until ready to serve. Photographs by Sara Remington * * * Brown Butter Rhubarb Bars Michelle loves rhubarb. She used to think that she was the only one who did, until she started making these bars and realized that if you surround it with brown butter, everyone loves rhubarb. There are a few homes in Big Sur with rhubarb patches, and when it comes into season, locals will bring bunches to Michelle as a treat. At that time of year, we still have blood oranges arriving on our doorstep, so we combine them and make a very grown-up bar. The blood oranges give the bars a vibrant red color, and their sweetness balances the tartness of the rhubarb, which in turn helps cut the richness of the buttery crust and filling. These bars are perfect for traveling long distances or packing in a picnic basket—the brown butter will keep them moist. And if your rhubarb is abundant, you can also make a bigger batch of the filling and can it. That way you can make these bars all year ’round. (Be aware that as the jam cooks it will splatter—we recommend wearing long sleeves to prevent burns.) * * * INGREDIENTS FOR THE RHUBARB JAM: 1 cup sugar Grated zest and juice of 2 blood oranges ½ vanilla bean 4 rhubarb stalks, cut into ½-inch pieces FOR THE CRUST: 1 cup unsalted butter ½ cup powdered sugar 1 ½ cups all-purpose flour Makes 1 dozen bars To prepare the rhubarb jam: Place the sugar, blood orange zest and juice in a medium saucepan. Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, put the pulp and the pod in the pan, and bring the mixture to a boil over high heat. Continue cooking until the faintest bit of caramel color starts to appear around the edge of the pot. Add the rhubarb. Continue to cook, stirring with a wooden spoon, until the rhubarb turns into a smooth jam, 7 to 10 minutes. Transfer the jam (discarding the vanilla bean) to a separate dish to cool while you make the crust and filling. Make the crust next: Melt the butter in a saucepan over medium-high heat, whisking frequently. Cook until the butter separates and the white milk solids start to brown and smell nutty, about 5 minutes. Pour the hot brown butter into a dry bowl and freeze until solid, about 30 minutes. Place the powdered sugar and flour in a bowl and mix to combine. Take out the frozen butter and cut it into small cubes. Mix the cubes into the flour mixture, using a pastry cutter to break up the butter until large crumbs start to form. Work the crumbs together into a crumbly dough with both hands, and place it in a 9 by 13-inch baking dish. Press the dough firmly with the bottom of a glass to make sure that the crust evenly covers the entire bottom of the dish. Chill the crust in the refrigerator for 30 minutes. While the crust is chilling, adjust the oven rack to the middle position and preheat the oven to 375°F. Bake the crust for 15 to 18 minutes, until golden brown. Let it cool before assembling the bars. (Leave the oven on.) While the crust is cooling, make the brown butter filling: Whisk together the eggs, sugar, orange zest, and flour in a medium bowl. Split and scrape the vanilla bean just as you did for the rhubarb jam, and put the pulp and the pod in a medium saucepan. Add the butter and melt over medium-high heat. Cook until the butter separates and the white milk solids start to brown and smell nutty. (Discard the vanilla bean.) Carefully add the warm brown butter to the egg mixture, whisking constantly until all the butter is incorporated. FOR THE BROWN BUTTER FILLING: 3 eggs 1 ¼ cups sugar Grated zest of 2 oranges ¾ cup plus 2 tablespoons all-purpose flour ½ vanilla bean ½ cup plus 2 tablespoons unsalted butter To assemble the bars, spread half of the brown butter filling over the cooled baked crust. Spoon large dollops of the rhubarb jam over the filling, reserving a quarter of the jam. Spread the remaining brown butter filling over the rhubarb, and finish by spooning smaller dollops of the reserved jam randomly over the top. Bake for 25 to 30 minutes, until the filling is deep golden brown. Remove the dish from the oven and let it cool completely. Cut into 3-inch squares and serve. Photographs by Sara Remington Photographs by Sara Remington April Dinnertime Honey Profile: Jack, Beekeeper Grilled Sardines with Frisée and Whole-Grain Mustard Dressing Roasted Leg of Lamb with Pesto Ruccola, Endive, and Radicchio Salad with Pine Nuts and Aged Goat Cheese Braised Green Garlic, Roasted Spring Onions, and Grilled Ramps Artichokes and Asparagus with Almonds and Grapefruit Dressing Clovis’s Lime Tart with Lime Marmalade and Ginger Ice Cream Photographs by Sara Remington Dinnertime If you stopped by the Bakery at breakfast and again at dinnertime, you could be forgiven for thinking that you’d walked into a different restaurant. In the evening, the casual neighborhood hangout is transformed into a real dining room: candles on the tables, wineglasses, and customers who have come to the Bakery as a treat. We stay open between lunch and dinner, so throughout the afternoon there’s still a stream of passersby stopping in for coffee and any pastries left over from the morning. In the meantime, the servers polish glasses and silverware, fold napkins, replace old menus with new ones, set the tables, and nudge the coffee customers out of the dining room. Late afternoon at the Bakery is a calm time, in both the front and the back of the house, since most of the chaos has happened between 9:00 and 3:00. The night cooks come in to set up their stations and Phil puts some music on in the kitchen to give everyone something to listen to as they work. The pizza cook stokes the fire, tends the oven, and arranges more wood near the stove in the pizza room so it can dry. Mike reorganizes the wine room and puts together a wine list. Erik comes in to create the flower arrangement. It isn’t until around 5 o’clock that things start to heat up and pressure begins to build—the big show is coming. Our reservation book gives us a general sense of how busy a night will be, but since we get a lot of walk-ins, we can never really predict what’s going to happen. When the evening kicks into gear, everyone goes on autopilot. No one talks much in the kitchen, except to explain special orders, which tend to be minimal since Phil doesn’t allow many changes to his menu. Our kitchen is so small that it requires a constant dance for people not to run into each other. Pizzas fly, and the pizza room gets hot—very hot. When the night is a good one, you can feel a buzz in the air—everyone totally in their groove, customers sometimes even sticking their heads into the kitchen to give their thanks. We usually close the kitchen around 9:00 or 10:00, but it takes another hour or so to clean everything up. Once all the guests are gone, we sit at the bar to decompress. Phil challenges someone to a game of chess, or we share a bottle of wine. Eventually Phil locks up the restaurant and we all retreat home to our beds for some much-needed sleep. Five or so hours later, our morning bakers arrive to prepare the morning’s pastries, and the cycle begins again. Photographs by Sara Remington Photographs by Sara Remington Honey If you’d asked us a few years ago how honey was produced, we wouldn’t have been able to tell you much. But that was before we met Jack Koch, otherwise known as “Jack the Bee Guy.” He’s our resident honey expert, and he has taught us everything we know about bees. Jack keeps his bees in Langstroth hives, which consist of white wooden boxes built without tops or bottoms that stack on top of one another to form a shaft. The bee colony lives in the bottom two boxes and builds the comb from the bottom up. The worker bees (which are all female) gather pollen and nectar from every plant they can—in Big Sur, they have access to a menu that includes huckleberry, dandelion, lupine, rosemary, fennel, and even poison oak. During spring bloom, when fruit trees start to flower, the bees have yet more choices, taking their pick of avocados, apples, berries, and persimmons, to name a few. Jack harvests his honey after each season, as soon as he notices its color start to change. That way the seasons’ flavors don’t get blended together. In addition to doing “waggle dances,” bees communicate with each other primarily through smell. The queen bee, who sits tight in the center of the hive and can live for more than five years, releases pheromones that dictate the whole mood of the hive. So if she’s anxious, it rubs off on all the other bees. Jack says that if you’re experienced enough, you can smell the variations too. “It’s like the difference between the air freshener you put in a bathroom versus a living room,” he says. “It’s almost the same, but slightly different—and it triggers the whole hive.” Because bees rely so heavily on their sense of smell, it’s important to pay close attention to odor when you’re approaching the hive. Jack tries not to wash his hair or use deodorant before he works with the hive because the smell would be, as he puts it, like blasting the bees in the face with a firehose—the strong smell overwhelms their communication systems, and they get angry. One time, when Jack made the mistake of wearing freshly laundered clothes under his bee suit, the smell of fabric softener on his cuffs got the bees so upset that he ended up with about forty of them swarming around each ankle, stinging. Now, he blows a few puffs of smoke from burnt burlap on himself before working with the bees—for some reason, they don’t mind the smell. Photographs by Sara Remington To make honey, worker bees fly out of the hive and collect nectar from flowering plants, helping to pollinate them in the meantime. After ingesting and regurgitating the nectar a few times until it is partially digested, they deposit it in the comb’s cells. Then the bees in the hive beat their wings to create a breeze to help the water in the honey evaporate. The bees are looking for about an 80/20 ratio of sugar to water—too much sugar and the honey will become solid; too much water and it will ferment into mead. Once they think they’ve gotten the ratio about right, they cap off each cell with beeswax and allow it to sit, checking on it occasionally to make sure that the ratios are still correct. So far, Jack’s bees haven’t succumbed to colony collapse disorder, the mysterious killer of thousands of beehives across the United States. But he still has to deal with natural predators like skunks and ants, both of whom love honey, and blue jays, who like to prey on the bees themselves. Pesticides that are used along the side of Highway 1 knock out thousands of bees, and a dry year with little rain will shorten each season’s bloom. In other words, honey takes a lot of work—from bees and beekeeper alike. We’re happy that Jack is willing to share his with us. Photographs by Sara Remington Photographs by Sara Remington PROFILE: JACK/BEEKEEPER Photographs by Sara Remington How do the bees fit in? Beekeeping is a side hobby. It’s not an easy thing these days. People think the bee just squeezes honey into the jar, but there’s a lot of process there. Number of hives Between five and twenty, depending on the year. Largest amount of honey produced in a year Fifty-five gallons. Smallest? Three. There was a drought. What do you use your honey for? I eat it with tea, oatmeal, cereal, chai. Oh—and I carry honey on me in the backcountry in case I get cut. It’s an antiseptic. As soon as it hits blood, the honey turns to hydrogen peroxide. Amount personally consumed per year If I don’t have five gallons of honey, I’m in trouble. Who gets the leftovers? It’s not commercial—just for local people and people I’ve known for years. When you get thirty-five people in Big Sur who buy honey, that takes care of a lot of the surplus. First experience with bees I fell into a beehive when I was young and got stung head to toe and didn’t die. I was lucky. What kind of plants do your bees use? It depends on the time of year. We’ve got rosemary, sage, thyme, orange trees, avocados, apricots, heather, poison oak. That’s just a few. I keep flashcards with lists of each year’s blooms. Favorite honey From the spring bloom. It’s the soft, delicate end of honey. Crystal clear. Personality traits necessary for beekeeping You have to be really calm. You can’t go in with residual feelings from someplace else because the bees will pick up on it. They can smell if you’re upset. Best part of living in Big Sur To be able to be familiar with the local community. A lot of times people come through and take what they can get and then leave. So it’s nice to be able to add to it. Best part of beekeeping Communicating with nature. If you can keep the hive happy and the queen happy, they reward you. Recipes * * * Grilled Sardines with Frisée and Whole-Grain Mustard Dressing Our sardines come right out of Monterey Bay and are a real gift with their sweet, rich taste and flavorful skin. Only problem is, they take a long time to clean. A few lucky guests get to eat these, but usually once Phil has finished the tedious task of cleaning them, he asks, “Should we cook some up?” Soon after, our bellies are full—and the sardines never make it to the menu. It’s not that often that you see sardines at fish markets, but they’re worth searching out. We also love to bake sardines in a cast-iron skillet in the wood-fired oven with a ladleful of tomato sauce and a drizzle of olive oil. Then we put them over toast—they make great open-face sandwiches. * * * INGREDIENTS FOR THE FRISÉE: 1 head frisée 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 2 tablespoons minced shallots FOR THE WHOLE-GRAIN MUSTARD DRESSING: 1 tablespoon whole-grain mustard ¼ cup golden (or white) balsamic vinegar Kosher salt Freshly ground black pepper ½ cup rice bran oil or canola oil FOR THE SARDINES: 12 fresh sardines, cleaned and butterflied (see sidebar) ¼ cup rice bran oil or canola oil Kosher salt Freshly ground black pepper 3 tablespoons minced flat-leaf parsley Serves 4 Start a fire in your grill 30 minutes in advance, burning the wood down until you have a red-hot coal base. You don’t want flames touching the fish. (See backmatter for preparing a wood-fired grill.) Wash the frisée and snip the green tips off the leaves, leaving behind only the white and yellow part of the head. Cut off and discard the core. Tear the remaining leaves into medium pieces. Place the frisée in a bowl, toss in the herbs and shallots, and set it aside, undressed, until ready to serve. In a medium bowl, whisk the mustard and vinegar with a pinch of salt and pepper until combined. Add the oil in a slow, steady stream until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside. Brush the sardines on both sides with the oil, season with salt and pepper, and sprinkle with the parsley. Place the fish on the hot grill, skin side down, and cook until their flesh turns opaque, 2 to 3 minutes. Remove the fish from the grill and set them aside on a plate with the skin side up. Toss the frisée salad lightly with the dressing, add salt and pepper to taste, and arrange the salad on a platter. Place the sardines on top, skin side up. Cleaning Sardines Using a sharp knife, slice open the belly of each fish and remove its innards. Cut off the head, open the fish with your fingers, and pull out its spine (this should remove most of the bones, though there may be a few stragglers). Keep the fish butterflied for grilling. * * * Roasted Leg of Lamb with Pesto Roasting works well on meat that’s attached to the bone because the exterior will caramelize to a crispy crust while the bone will keep the meat moist and red on the inside. To keep the meat as juicy as possible, let it rest for several minutes after taking it out of the oven. How you carve it is also important—always make sure to slice across the grain. * * * INGREDIENTS FOR THE LAMB: 2 cups kosher salt 2 tablespoons sugar 3 bay leaves 1 cinnamon stick 10 coffee beans 5 black peppercorns 5 garlic cloves 2 star anise pods 1 leg of spring lamb, bone in, 4 to 5 pounds 8 rosemary sprigs ¼ cup olive oil FOR THE PESTO: Kosher salt 1 cup (packed) fresh basil leaves ½ cup flat-leaf parsley leaves 1 cup rice bran oil or canola oil Freshly ground black pepper Serves 6 to 8 Fill a large pot with 5 quarts water and bring it to a boil over high heat. Turn off the heat and add the salt, sugar, bay leaves, cinnamon stick, coffee beans, peppercorns, garlic, and star anise. Stir until the salt and sugar dissolve. Set the brine aside to cool completely. Once the brine has cooled, put the lamb leg in it, placing a heavy plate on top of the meat to keep it submerged. Cover the pot with plastic wrap and let it sit overnight (12 to 15 hours) in the refrigerator. The next day, pull the lamb leg out of the brine, rinse it under cold running water, and pat it dry with paper towels. Discard the brine. Adjust the oven rack to the middle position and preheat the oven to 375ºF. Trim the excess fat off the lamb, leaving a little to help flavor and moisten the meat. Using a knife, score the surface with long slashes in a diamond-shaped pattern to allow the fat to expand while the meat is cooking. Place 4 rosemary sprigs in a deep roasting pan, and lay the lamb right on top. Remove the leaves from another 4 rosemary sprigs. Rub the meat with the olive oil, and sprinkle the rosemary leaves on top. Roast the lamb until the top is browned, about 40 minutes. Carefully turn the leg over and continue roasting until a meat thermometer inserted near the bone reads 128ºF, about 30 minutes. While the lamb is roasting, prepare the pesto: Fill a medium bowl halfway with water, and put about a dozen ice cubes in it. Set it aside. Bring 2 quarts water to a boil in a large pot. Add 1 tablespoon salt, and blanch the basil and parsley in the boiling water for 10 to 20 seconds, until they’re bright green. Immediately strain the herbs through a colander and place the colander in the ice water to cool for 2 minutes (the ice water will stop them from overcooking and will help them retain their color). Drain, and squeeze the herbs dry with a kitchen towel. Combine the herbs and the oil in a blender or food processor, and pulse for a few seconds, until smooth. Season with salt and pepper to taste. Remove the lamb from the oven and let it sit for 15 minutes before carving. Slice the lamb and serve it on a platter, accompanied by the pesto. * * * Ruccola, Endive, and Radicchio Salad with Pine Nuts and Aged Goat Cheese Endive and radicchio are bitter leaf vegetables that pair well with the rich peppery flavor and leathery texture of ruccola. This is a very sturdy salad that can hold up to the aged goat cheese and the thick dressing, so feel free to dress it heavily. We like to use a goat cheese from Cypress Grove Chevre called the Mad River Roll (see Resources), but any quality goat cheese will do. If you can’t find ruccola, you can use arugula—but if you can, try to hold out for the real deal. Ruccola is a peppery, sturdy green with a nice bite to it. * * * INGREDIENTS FOR THE BALSAMIC DRESSING: ¼ cup pine nuts ¼ cup balsamic vinegar 1 tablespoon Dijon mustard Kosher salt Freshly ground black pepper ¾ cup rice bran oil or canola oil FOR THE SALAD: 2 tablespoons pine nuts 1 small head radicchio 2 heads Belgian endive 2 handfuls ruccola 1 tablespoon minced flat-leaf parsley 1 tablespoon minced chives 2 whole scallions, trimmed and thinly sliced 1 shallot, minced 4 ounces aged goat cheese, cut into four ½-inch-thick rounds Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Scatter the pine nuts, for both the dressing and the salad, on a cookie sheet and toast in the oven until golden brown, about 7 minutes. Cool completely (leave the oven on). Set aside 2 tablespoons of the toasted pine nuts for the salad and reserve the rest for the dressing. To make the balsamic dressing, put the pine nuts, vinegar, mustard, 1 teaspoon salt, and ¼ teaspoon pepper in a blender and purée until smooth. With the blender running, add the oil in a slow, steady stream until the dressing is thick and emulsified. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside. To make the salad, pull the leaves off the head of radicchio and discard the core. Cut the leaves into long, thin strips and place them in a large mixing bowl. Carefully pull the leaves off the endive heads and discard the cores. Cut the leaves into long, thin strips and add them to the radicchio. Add the ruccola, parsley, chives, scallions, and shallots, and toss together gently. Keep refrigerated. Arrange the 4 slices of goat cheese on a baking sheet and place it in the oven. Warm the goat cheese but don’t let it melt—check on it after 2 minutes. While the goat cheese is in the oven, generously dress the salad with the balsamic dressing, sprinkle with the reserved 2 tablespoons toasted pine nuts, and season with salt and pepper to taste. Transfer the salad to a platter, arrange the warmed goat cheese on top, and serve immediately. * * * All three of the following vegetables come into season at around the same time, marking the beginning of spring. We serve these preparations as accompaniments to many of our dishes throughout the season. Their methods of preparation are interchangeable. * * * * * * Braised Green Garlic Green garlic, available only in spring, is picked before the garlic’s paper-like skin has developed. It has a more delicate flavor than mature garlic and is great raw—but we also like to braise it and add it to any recipe that calls for garlic. * * * INGREDIENTS 8 green garlic stalks 1 tablespoon rice bran oil or canola oil 1 cup chicken stock, warmed ¼ cup orange juice Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Wash the garlic thoroughly and trim the green stems—they should all be the same length, 4 to 5 inches. Place the garlic in a roasting pan, drizzle with the oil, and add the warm chicken stock and orange juice. Season the garlic with salt and pepper. Cover the pan with aluminum foil and bake for 40 to 45 minutes, until the garlic is tender. Gently remove the garlic stalks from the pan and reserve then. Transfer the braising liquid to a small saucepan, and reduce it by half over medium-low heat. Check the seasoning, and add salt and pepper if necessary. Arrange the reserved green garlic stalks on a serving dish and spoon the reduced liquid over them. Photographs by Sara Remington Photographs by Sara Remington Photographs by Sara Remington * * * Roasted Spring Onions These onions are young enough to have their greens still intact. Like the garlic, their flavor is more delicate than the adult version. While the terms “scallions” and “green onions” are often used interchangeably, they’re actually separate vegetables. Scallions are long and thin with no bulb to speak of, and while their flavor strengthens with age, they don’t develop into onions. Spring onions, on the other hand, are baby versions of regular onions, harvested while the bulbs are still small. * * * INGREDIENTS 4 large or 8 small spring onions 1 tablespoon rice bran oil or canola oil ½ cup chicken stock, warmed Kosher salt Freshly ground black pepper Serves 4 Adjust the oven rack to the middle position and preheat the oven to 350ºF. Cut the spring onions in half lengthwise and place them in a roasting pan. Add the oil and toss until the onions are evenly coated. Pour in the stock, and season with salt and pepper. Cover the pan with aluminum foil and bake for 30 to 35 minutes, until the onions are tender. Serve with grilled fish or your favorite vegetable side. * * * Grilled Ramps Ramps are Appalachian wild onions that combine the flavors of both garlic and onions. We often treat them like scallions. They have a short season and are delicate enough that they, too, can be eaten raw—but we also love to grill them. * * * INGREDIENTS 8 ramps 2 tablespoons olive oil Kosher salt Freshly ground black pepper Serves 4 Preheat a grill. Place all the ingredients in a large bowl, toss until the ramps are evenly coated with the oil, and set aside to marinate for 10 minutes. Arrange the ramps on the hot grill. Watch them carefully, moving them around with a pair of tongs to keep them from burning. The ramps are done when they wilt and soften—it should take only a couple minutes. Photographs by Sara Remington * * * Artichokes and Asparagus with Almonds and Grapefruit Dressing Asparagus and artichokes start showing up in Big Sur around April. Since we can still get ruby red grapefruit then, we like to combine them all into this salad. The flavors go together perfectly. We roast the asparagus in the wood-burning oven, which runs so hot that their flesh gets little char marks and develops a nice nutty flavor. For the baby greens, any kind will do; choose according to what’s in season. * * * INGREDIENTS FOR THE ARTICHOKES: 4 artichokes 1 lemon 1 medium yellow onion, roughly chopped 1 small carrot, roughly chopped 1 celery stalk, roughly chopped 1 bay leaf 1 tablespoon kosher salt FOR THE ALMONDS: ½ cup unblanched almonds 1 teaspoon rice bran oil or canola oil Kosher salt Freshly ground black pepper FOR THE ASPARAGUS: 8 asparagus spears, ends removed 1 tablespoon rice bran oil or canola oil 1 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper Serves 4 Start with the artichokes since they will take the longest to prepare. When cleaning the artichokes your goal is to remove all the exterior leaves, leaving just the heart. To do so, use a serrated knife to cut off one third of the artichokes’ tops. Working around each artichoke in a circle, remove the rough green leaves until only soft yellow leaves remain. To clean the stem, peel it with a paring knife and trim off about ¼ inch at the bottom. Immediately put the cleaned artichokes in a large pot filled with cold water. Cut the lemon in half, squeeze its juice into the pot, and then toss in the rest of the lemon (this will prevent the artichokes from oxidizing and turning brown). Add the onions, carrots, celery, bay leaf, and salt. Put a heavy plate over the artichokes to keep them submerged as they cook. Bring the liquid to a lazy simmer and cook until you can easily insert a paring knife through the center of an artichoke, about 30 minutes. Let them cool in the pot, keeping them submerged (this helps preserve their color and flavor). While the artichokes are cooling, adjust the oven rack to the middle position and preheat the oven to 350ºF. Place the almonds on a cookie sheet. Drizzle them with the oil, season with salt and pepper, and toast them until they’re golden brown through the center, about 12 minutes. (To check if they’re done, cut one open and inspect the color on the inside.) Let the almonds cool, and then roughly chop them. Increase the oven heat to 450ºF. Place the asparagus on a baking sheet, drizzle with the oil, sprinkle with the thyme leaves, and season lightly with salt and pepper. Roast for 8 to 10 minutes, until the asparagus spears are fork-tender. Allow the asparagus to cool to room temperature. Photographs by Sara Remington Photographs by Sara Remington Photographs by Sara Remington FOR THE GRAPEFRUIT DRESSING: Juice of 1 ruby red grapefruit 1 tablespoon golden (or white) balsamic vinegar ½ teaspoon Dijon mustard Juice of ½ lemon ¾ teaspoon kosher salt, or more if needed ¼ teaspoon freshly ground black pepper, or more if needed 6 tablespoons rice bran oil or canola oil TO FINISH: Kosher salt Freshly ground black pepper 2 handfuls baby greens To make the dressing, put the grapefruit juice in a small saucepan. Reduce the juice over high heat until syrupy, 5 to 7 minutes—you should be left with about 1 tablespoon. Whisk together the reduced grapefruit juice, vinegar, mustard, lemon juice, salt, and pepper in a medium bowl until combined. Add the oil in a slow, steady stream, whisking until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Once they’ve cooled completely, cut the artichokes in half through the stem. Take each half and remove its fibrous center with a spoon, making sure to leave the heart intact. Gently toss the artichoke hearts and the asparagus with about ¼ cup of the dressing, and season them with salt and pepper. Right before serving, dress the baby greens lightly with a couple of teaspoons of the dressing, and combine with the vegetables. Arrange on a platter and sprinkle with the toasted almonds. Photographs by Sara Remington * * * Clovis’s Lime Tart with Lime Marmalade and Ginger Ice Cream Clovis, a Big Sur local who’s lived here for more than fifty years, brings us amazing Bearss limes from early November until late April. All the fruit comes from a lime tree that she planted next to her front door thirty-five years ago in hopes that the scent of the blossoms would remind her of her childhood in southern California. Her interest in limes grew after she traveled to Mexico, where she had fresh lime juice in her margaritas. Clovis keeps a log of the fruit her tree bears, and the record shows that a few years ago her tree produced 200 pounds in one season. She brought them into the Bakery in a woven basket, 20 pounds at a time, and Michelle bought over 160 pounds. Clovis puts the money she earns from her limes into a jar; over time, her lime tree has paid for her vegetable garden and her flower garden. Bearss limes are different from the conventional limes you see at the grocery store. They have a yellow rind and green flesh and are a bit smaller than a lemon. They’re exploding with juice and are absolutely delicious. Buy extra, and you can chase your lime tart with a margarita. * * * INGREDIENTS FOR THE SHELL: 2 cups graham cracker crumbs (recipe follows) 2 tablespoons sugar 2 tablespoons unsalted butter, melted, plus more for the pan FOR THE LIME FILLING: 1 ½ cups fresh lime juice (Bearss preferred) 1 cup sugar 6 eggs 1 cup heavy cream Makes one 10-inch tart Adjust the oven rack to the middle position and preheat the oven to 350ºF. To make the shell, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Lightly grease with butter a 10-inch tart pan with a removable bottom. Sprinkle the crumbs over the tart pan, and use the bottom of a glass to press them into a crust, making sure that the crust evenly covers the entire bottom and sides of the pan. Refrigerate for 20 minutes. Then bake for 7 to 10 minutes, until the graham cracker crust starts to smell toasty. Remove from the oven and place on a cooling rack. Reduce the oven temperature to 325ºF. While the tart shell cools, start the filling by whisking together all the filling ingredients in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of a spoon, 7 to 10 minutes. Pour it into the crust and bake for 10 to 15 minutes, or until the filling is set. (You can tell if it’s set by gently touching the center—if it doesn’t stick to your finger, it’s done.) Let the tart cool to room temperature. Then place it in the freezer until the filling is firm to the touch, about 25 minutes. (This step will prevent the filling from overbaking when you place the tart back in the oven to brown the meringue.) While the tart is chilling, increase the oven temperature to 400ºF. Photographs by Sara Remington FOR THE MERINGUE TOPPING: 6 egg whites 1 cup plus 2 tablespoons sugar ¼ teaspoon kosher salt ¼ teaspoon vanilla extract FOR SERVING: Lime marmalade (recipe follows) Ginger ice cream (recipe follows) Graham Cracker Crumbs INGREDIENTS ¾ cup unsalted butter, softened ¼ cup granulated sugar 1/3 cup plus 1 tablespoon (packed) light or dark brown sugar 1 tablespoon honey 1 1/3 cups all-purpose flour ½ cup plus 1 tablespoon whole-wheat flour 1 teaspoon kosher salt ½ teaspoon baking soda 1 teaspoon ground cinnamon Prepare the meringue: Place the egg whites, sugar, and salt in a heatproof bowl (or double boiler). Place the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk the mixture constantly until the sugar crystals have dissolved (check for sugar granules with your fingers). Remove the bowl from the heat, and whisk the whites with an electric mixer fitted with the wire whisk attachment on high speed until medium peaks form. Add the vanilla extract and whisk to combine. Remove the tart from the freezer. Spread the meringue over the top of the tart, covering the filling but leaving the edges of the shell uncovered. (You may also pipe the meringue, using a pastry bag fitted with a decorating tip.) Place the tart in the oven and bake until the meringue has browned, 2 to 4 minutes. Refrigerate until ready to serve. Remove the tart from the pan and transfer it to a platter. To serve, rinse a chef’s knife under hot running water, dry it with a kitchen towel, and cut the tart into slices, wiping the blade clean after each cut. Accompany each slice with a dollop of lime marmalade and a scoop of ginger ice cream. Cream the butter, granulated sugar, brown sugar, and honey in an electric mixer fitted with the paddle attachment until light and fluffy. Add all the remaining ingredients and continue to mix until the dough comes together. Roll the dough out between two pieces of parchment paper until you have a rough ¼-inch-thick rectangle. Chill it in the refrigerator for at least 30 minutes or as long as three days. Adjust the oven rack to the middle position and preheat the oven to 375ºF. Peel back the top piece of parchment paper, leaving the one on the bottom, and place the dough on a cookie sheet. Bake it for 20 to 25 minutes, until brown. Let it cool to room temperature. Break the graham cracker into pieces. Put the pieces into a food processor and pulse until fine. Reserve 2 cups of the crumbs for the graham cracker crust. Store the leftovers in an airtight container and keep in the refrigerator for a later use. Lime Marmalade INGREDIENTS 10 Bearss limes, or 15 conventional limes 4 thumb-size pieces fresh ginger 1 cup freshly squeezed lime juice 2 cups sugar Makes 2 ½ cups Take 3 limes and halve them lengthwise. Place the halves, cut side down, on a cutting board and slice them into 1/8-inch-thick half-moons. Cut off both ends of the remaining fruit with a sharp knife. Place the limes on a cutting board, cut-end down, and following the curve of the fruit, shave off the rind from top to bottom with the knife, revealing the flesh of the citrus and leaving absolutely no pith. Cut each lime into quarters and cut away the core. Throw away the cores and the peels. Place the half-moon slices and the fruit segments in a stainless-steel pot, add 2 ½ cups water, and bring to a boil. Reduce the heat and simmer until the rinds of the half-moons are soft, about 10 minutes. Remove from the heat. Peel the ginger with a vegetable peeler or a spoon, and place the pieces in a small pot. Add water to cover and bring to a boil. Strain, and rinse the ginger under cold water. Place the ginger in a blender, add the lime juice, and blend until the ginger is completely puréed. Add the ginger mixture to the cooked lime and mix to combine. Refrigerate overnight or until very cold. Add the sugar to the lime mixture and bring it to a boil. Reduce the heat to a simmer and cook until the mixture registers 219ºF. To determine if the marmalade is done, spoon a dollop onto a chilled plate. If it doesn’t spread, it’s ready. Ginger Ice Cream INGREDIENTS 4 thumb-size pieces fresh ginger 2 cups whole milk 2 cups heavy cream ½ cup honey 2 cups sugar 12 egg yolks Makes 6 cups Peel the ginger with a vegetable peeler or a spoon, and cut it into slices. Place the slices in a saucepan, add just enough cold water to cover, and bring it to a boil. Strain, and rinse the ginger under cold running water. Combine the ginger and 1 cup of the milk in a blender, and purée until smooth. Combine the ginger mixture with the cream, the remaining 1 cup milk, the honey, and half of the sugar in a medium saucepan and bring to a boil. Remove the mixture from the heat and let it steep for 10 minutes. Meanwhile, whisk the egg yolks with the remaining 1 cup sugar in a large bowl until smooth. Bring the cream mixture back to a boil and temper the hot liquid into the egg yolks by adding it to the yolks a ladle at a time while whisking vigorously. Strain the liquid through a fine-mesh sieve into a bowl. Discard the ginger, and return the liquid to the pan. Cook over very low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of the spoon. Refrigerate until it’s cold. Freeze the mixture in an ice cream maker, according to the manufacturer’s directions. Photographs by Sara Remington May Fishing in Monterey The Mountain Lion Profile: Eric and Jasmine, Porch Farmers Braised Rabbit with White Wine, Scallions, Mustard Seeds, and Ham-Wrapped Roasted Loin Spring Risotto House-Cured Salmon Grilled Salmon with Meyer Lemon Dressing Strawberry and Rose Geranium Shake Peppermint Ice Cream Sundae Photographs by Sara Remington Fishing in Monterey Today Monterey is probably best known for sea otters and John Steinbeck (his novel Cannery Row was set in Monterey). But for us, Monterey is all about fish. Located about thirty miles north of Big Sur, Monterey’s history of commercial fishing began in the mid-1800s when Chinese settlers started harvesting abalone, yellowtail, sardines, squid, and shark, among other creatures, from the bay’s deep waters. By the beginning of the 20th century, Monterey was best known for its vast production of canned sardines—and in fact the sardine frenzy was so intense that by the end of World War II, the region’s supplies had been depleted. In 1945, John Steinbeck published Cannery Row, and Monterey began its evolution into what it is today: a spot still known as a commercial fishery, but with a downtown devoted primarily to tourism. The Monterey Bay Aquarium represents both worlds. People come from all over the globe to check out its exhibits (and, yes, otters), but it also has become a leader in the sustainable fishing movement. Its Seafood Watch program helps protect the ocean’s fish stocks by recommending which varieties to buy or to avoid, depending on the health of fish populations and the methods that are being used to catch or farm them. One repercussion of the sustainability movement is that it has become much more difficult to fish commercially. These days, the California Department of Fish and Game has an ever-growing list of regulations governing what species you can fish (and for that matter, how you can fish them). The regulations are stringent enough that some fishermen have left the area in search of less restrictive waters—and those who stick around sometimes have to call the department daily to stay abreast of the latest rules. But of course there are reasons for the regulations. Take, for example, the mysterious disappearance of the Sacramento River fall-run Chinook salmon, which usually make up the bulk of the salmon caught in the Sacramento River system and off the California and southern Oregon coast. The situation was so bad in 2008 that the California Department of Fish and Game canceled the commercial and recreational ocean salmon fishing seasons. We don’t have the necessary licenses to serve our own catches at the restaurant, but we still try to stock our menu with choices that are both sustainable and local. Luckily, even with all its restrictions (or perhaps because of them), Monterey Bay provides a continuous abundance of seafood for our menus. Photographs by Sara Remington Photographs by Sara Remington The Mountain Lion May—or more specifically, Memorial Day weekend—marks the real start of the tourist season in Big Sur. After a winter’s worth of Sunday afternoons off and quiet morning coffee with the locals, our quiet hamlet turns into sudden chaos. The parking lot fills with strangers’ cars, many of whom are expecting to get sucked into another tourist trap—and it’s always a thrill to see their looks of surprise when they realize that, despite being next to a gas station, we’re not a greasy spoon. Lucky them—and lucky us. Locals might call the tourists “tourons” and complain about having to share the highway with RVs, but it doesn’t take long for our business sense to kick in. This May was dramatic for reasons that had nothing to do with tourists: a mountain lion began stalking and attacking local dogs. One night, Wayne Hyland’s son Rowan’s mother watched as the lion grabbed their dog by the neck after she had let it out for the night and killed it. Several nights later, their second dog met the same fate. Now, when a wild animal starts attacking domestic ones, people in Big Sur start to get a little nervous. When a wild animal starts grabbing them twenty feet away from their owners, people get hysterical. They put out traps; they called the game warden. Parents became worried about letting their kids play outside—after all, a toddler would be easier prey than a golden retriever. Michelle stopped taking walks on the ranch at morning and nightfall, and eventually stopped altogether. Over the course of four months, the same mountain lion killed fifteen dogs. All this played out just as the tourists started to flow. Ironically, they were attracted to the natural beauty of Big Sur at the same time that a part of Big Sur’s nature started eating our pets. Thank god, then, for Wayne Hyland. Wayne’s an essential part of our lives at the Bakery, helping with maintenance, taking us fishing, foraging for mushrooms—and he’s also an amazing hunter and outdoorsman. Even before Rowan’s second dog was eaten, Wayne took matters into his own hands. He tracked the lion, learning where it buried its prey and came back to feed. And then one night at midnight, as the fog rolled in off the ocean, he went out to hunt the lion. He could hear the sounds of it feeding as he approached—ripping muscle and tendon from bone—but he still snuck closer. He told us later that the lion knew he was there but was too engrossed in its meal to care. It took only one shot. Wayne fired directly into the lion’s heart, killing it as it fed. That might sound heartless and cruel, but this lion had become a threat, not just to dogs, but to humans too. Wayne, who believes that people in general have moved too far away from nature, made the neighbors come and see the lion after he killed it, so that people could appreciate how large it was. He’d told us when he shot it that it was big enough to take out a grown man, and when people saw its carcass, it was clear that he was right. Life subsequently went back to normal—complaints about the busy roads, stress about covering all the Bakery’s shifts—but when we went home at night, we slept better than we had in weeks. Photographs by Sara Remington PROFILE: ERIC AND JASMINE/PORCH FARMERS Photographs by Sara Remington Microgreens grown: Watercress, arugula, daikon, endive, pea shoots, basil, cilantro, radish, broccoli, cabbage, celery, beet—a lot of different types. How’d you get into microgreens? We were farming in Maine, where in the winter there’s less than seven or eight hours of light a day. We were trying to find things to do and realized you can always make seeds germinate because it doesn’t take light. How many pounds do you sell each week? About five to ten pounds’ worth of four-ounce pack", "domain": "food"}
{"url": "https://www.anyoneforapint.co.uk/post/restaurant-review-the-fish-cottage-sandsend", "date": "2024-04-19T21:47:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817455.17/warc/CC-MAIN-20240419203449-20240419233449-00508.warc.gz", "language_score": 0.9411886930465698, "token_count": 1428, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__5676179", "lang": "en", "text": "Be warned!! Once you’ve heard about the fish tacos from this charming restaurant on the North Yorkshire coastline, you won’t be able to rest until you’ve tried them…\nWhat to expect at The Fish Cottage\nIn the idyllic seaside village of Sandsend, just north of Whitby, The Fish Cottage does seafood exactly as it should be – as fresh as an oceanic morning breeze and treated with the utmost care and skill.\nThe exterior evokes beach-hut vibes: pebbles between toes, sea views, and a takeaway hatch that seduces passers-by with promises of delicious delights from the deep and the intoxicating smell of malt vinegar. There’s ample alfresco seating, so pitch up under a parasol and watch the waves go by. Inside, it’s a modern, classy space with an appropriately nautical theme. It’s cool in both the relaxed and the trendy interpretations of the word… ‘Shack-chic’, if you will.\nWhat’s to eat at The Fish Cottage?\nSituated a mere 20 yards from Sandsend beach, with the breadth and depth of the sea’s bounty right on the doorstep, chefs at The Fish Cottage are accomplished at bringing the very best out of such splendid ingredients.\n'Daily landed seasonal fish’ is offered at market price that varies depending on availability, (options for the day are indicated on a hand-written chit provided by the waiter), and are served with a choice of butter – garlic and parsley; lemon, caper and rosemary; chilli and coriander; or basil, parmesan and tomato – all of which sound fantastic.\nThe menu can be viewed here.\nYou’ll find familiar favourites – seafood chowder, moules mariniere, fish pie – and be safe in the knowledge that these will be classics at their finest. Be sure to check the daily specials board for something different or, if you’re a traditionalist, you’ll be pleased to know that The Fish Cottage does simple, proper fish and chips with the full works – tartare sauce, curry sauce, mushy peas or bread and butter.\nAnd lovely though all of that sounds, were had other fish to fry…\nWhat did we have at The Fish Cottage?\nWe first heard about The Fish Cottage in an article from The Yorkshireman entitled, “This Yorkshire Fish & Chip Shop Is Famed For Its Fish Tacos”. Well. That’s us sold, then.\nThe following weeks morphed into a hazy, recurrent cycle: wake, work, think about the fish tacos, sleep, dream about the fish tacos, repeat. It was becoming absurd. We really needed to try those fish tacos.\nOn our next day off, we headed to Sandsend, were soon greeted by very friendly staff and seated by the window, watching the East Row Beck loll towards the North Sea. The Fish Cottage has an impressive wine and beer menu but, at barely 11am on a cold, drizzly morning, a warming cup of tea was what we were in need of.\nWe perused the daily landed fish menu and were tempted by the prospect of rich, flaky mackerel or the subtle sweetness of monkfish. The specials, too, caught our eye – gin-cured salmon gravadlax or grilled halibut in zingy lemon butter. But we stuck to our guns. We knew what we had to do. We ordered our tacos.\nAdmittedly, we almost had a crisis of confidence as we watched the table next to us receive their plates. Food envy started to set in as our neighbours tucked into sea bream in garlic and parsley butter, spicy prawn linguini and crispy cod bites about which their recipient amazedly announced, “these are the best cod bites I’ve ever had!” What a review! Had we made a mistake?\nWe’d both ordered the same – a full taco rack with one of each of the available fillings, served with skin-on fries. Upon arrival of our meal, our apprehensions were put to rest – just look at those beauties! Inside each of the three soft flour tortillas was a joyous explosion of colour, texture and flavour. First, the signature fish taco – crispy, lightly battered fish pieces on a bed of punchy, crunchy red cabbage slaw, topped with lemon and chilli aioli, spring onion, chillis, coriander and zesty lime. A great start! Next, tempura king prawns with lemon and garlic aioli, slaw and fiery red chillis. These were plump, sweet and crispy and were packed with flavour. Finally, a veggie option – curried cauliflower florets with cumin and lime aioli, cauliflower mole and refreshing pico salsa. These were absolutely wonderful and had an authentic chip shop curry taste. Each taco a triumph, we were delighted with our choice.\nNow, good luck with not thinking about fish tacos…\nWhere can I find The Fish Cottage?\nThe Fish Cottage is in the lovely seaside village of Sandsend, a perfect place for a peaceful walk on the beach. It’s only 3 miles from Whitby, about a 40-minute drive from Middlesbrough and just over an hour from York. There are parking spaces outside, which may require a parking pass (free from the restaurant) on busier days. A second branch has opened in Robin Hood’s Bay.\nWhat’s on at The Fish Cottage?\nThe Fish Cottage has varying offers and events throughout the year. Currently, there’s a bottomless mussels ‘happy hour’ on weekdays, senior citizens lunch specials, taco Thursdays and fish Fridays. Keep an eye on their Instagram and Facebook pages to find out what’s going on.\nThe Fish Cottage, Sandsend: Summary\n- Fantastic seafood\n- Celebrates local ingredients\n- Family-run, independent restaurant\n- Takeaway available (collection)\n- Extensive beer and wine list\n- Outdoor seating\n- Relaxed atmosphere\n- Parking available\n- Seaside location\nWhere can I find out more information make a reservation?\nFor the latest opening times, menus and updates, follow The Fish Cottage on Facebook, Instagram and their website. Terrace seating is first come, first served, but reservations are recommended for the restaurant, which can be made via the website.\nDid you enjoy our review of The Fish Cottage in Sandsend? Have you tried the tacos? Let us know what you thought and follow our blog for more reviews from Whitby and North Yorkshire!", "domain": "food"}
{"url": "https://english.nepalpostkhabar.com/?p=385", "date": "2023-09-27T08:10:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510284.49/warc/CC-MAIN-20230927071345-20230927101345-00239.warc.gz", "language_score": 0.9761893153190613, "token_count": 354, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__222978995", "lang": "en", "text": "Jajarkot: Along with the construction of Jajarkot-Dolpa road, Mudkechula village municipality of Lower Dolpa has intensified the distribution of apple seedlings to farmers. More than 40,000 apple saplings have been distributed at the joint initiative of the village municipality and the state government, said village chairman Datta Bahadur Shahi.\nThe plant planted three years ago will now bear fruit within a year, said Chairman Shahi. Five thousand apple seedlings produced by the locals in their own nurseries have been distributed to the farmers this fiscal year. Become the apple of the village According to Chairman Shahi, the purpose is to make it.\nThe seedlings have been purchased at Rs. 70 and distributed to the farmers. Saplings have been distributed in wards 1, 2, 3, 4, 5, 6, 7 and 9 of the village municipality. Apple seedlings have been distributed based on demand. Road construction work is underway in two places in the village municipality. Local Sameer Shahi said that the possibility of apple trees starting to bear fruit has increased as soon as the road construction work is completed.\nAs soon as the road construction work started from Triveni and Jumla, the locals are happy that the apples they produce will get market. Similarly, distribution of one thousand seedlings is underway. Dolpa is considered to be a good district for apple production. Farmers were suffering due to lack of market for apples produced here. With the expansion of roads, the number of farmers planting apples has increased as dolpali apples are available in different parts of the country. Apple production is improving in Dolpa, where food production is low. rss", "domain": "food"}
{"url": "https://maranahomesaz.com/blog/2022/01/Guadalajaras-finally-opens-its-doors-in-marana33.html", "date": "2022-06-28T15:36:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103556871.29/warc/CC-MAIN-20220628142305-20220628172305-00678.warc.gz", "language_score": 0.9797053933143616, "token_count": 264, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__271124780", "lang": "en", "text": "At long last, a Mexican restaurant that has been eyeing a location in Marana for months has finally opened its doors for business.\nGuadalajara's has officially opened a new location in Marana, modeled after- and serving the same classic menu items as- its original locations in the city of Tucson. The new location for the Mexican-themed food joint is just off the intersection of I-10 and West Cortaro Road.\nThe new location is notably a little bit smaller than its counterparts in Tucson, but owner Seth Holzman has previously indicated he thinks the smaller size is perfect for the area. \"That location there is smaller, but I think it's going to be sort of the right size,\" he told Tucson.com a few months ago. \"We have been wanting to get out there into the northwest area and offer what we have as well as some new things.\"\nGuadalajara's will be taking the place of Village Inn, which used to be a popular breakfast joint until it folded under the pressure of COVID-19. Among Guadalajara's features: a breakfast menu from 9:00am through noon on Monday through Saturday, with those hours being extended until 2:00pm on Sundays, an evening margarita fountain and a tequila and bourbon bar.", "domain": "food"}
{"url": "https://mybite.io/about", "date": "2024-03-03T19:07:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476397.24/warc/CC-MAIN-20240303174631-20240303204631-00334.warc.gz", "language_score": 0.9205477237701416, "token_count": 892, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__43466345", "lang": "en", "text": "About My Bite\nUnveiling the Culinary World, One Recipe at a Time\nWelcome to My Bite! We're thrilled to have you here in our corner of the internet where the art of cooking takes center stage. Let us take you on a flavorful journey, where your inner chef is the star. Whether you're a seasoned pro or just starting to explore the world of cooking, My Bite is your kitchen companion, and we can't wait to share our passion for food with you.\nA Taste of Who We Are\nAt My Bite, we are more than just a team; we're a family of culinary enthusiasts who share a common love for the kitchen. But let's dive a little deeper into the essence of My Bite:\nOur Company: My Bite\nMy Bite is more than a blog; it's a culinary hub, a platform where everyone, from kitchen novices to seasoned chefs, can come together to explore, create, and savor. We are on a mission to make cooking accessible, fun, and intuitive for all.\nWhat We Do\nOur primary focus is to share recipes that not only tantalize your taste buds but also empower you with detailed nutrition information. We believe that food should not only be delicious but also nourishing. Therefore, each recipe you find on My Bite is crafted with care, and we provide you with the nutritional details you need to make informed choices.\nThe Heart of My Bite\nBehind the scenes, there's a passionate team of culinary enthusiasts who are dedicated to bringing you the best of the culinary world. We're a diverse group, each with our own unique background and expertise, but we share a common love for food and a commitment to sharing our knowledge with you.\nOur mission is simple yet profound: we aim to create a platform where anyone who wants to cook can do so in a fun and intuitive environment. Cooking should be a joyful experience, not a daunting task. My Bite is here to demystify the art of cooking, break down barriers, and empower you to create delicious dishes in your own kitchen.\nWhat You'll Discover Here\nGet ready to embark on a culinary adventure with our diverse collection of recipes. From quick and easy weekday dinners to elaborate feasts for special occasions, we've got it all. Our recipes are thoughtfully curated to cater to a variety of tastes and dietary preferences.\nNutrition at Your Fingertips\nWe understand the importance of making informed choices about what you eat. That's why we provide detailed nutrition information for each recipe. Whether you're counting calories, tracking macros, or just curious about the nutritional value of your meal, we've got you covered.\nCooking is not just about following a recipe; it's about understanding the science and art behind it. Our articles delve into the world of culinary science, cooking techniques, and ingredient knowledge. You'll gain a deeper appreciation for the magic that happens in your kitchen.\nCommunity and Engagement\nMy Bite is more than a blog; it's a community of food lovers, home cooks, and aspiring chefs. We encourage you to be an active part of our community. Join us in discussions, share your culinary creations, and connect with fellow food enthusiasts.\nJoin the My Bite Community\nHere's how you can make the most of your My Bite experience:\n- Subscribe: Stay updated with our latest recipes, articles, and culinary adventures by subscribing to our newsletter. You'll never miss a delicious update.\n- Follow Us: Connect with us on social media for behind-the-scenes glimpses, cooking tips, and interactive content. Let's stay connected and share our love for food.\n- Share Your Culinary Journey: We'd love to hear your stories, tips, and recipes. Feel free to reach out, and your culinary journey might become a part of My Bite.\nLet's Cook Together\nAt My Bite, we believe that cooking is an adventure, a creative outlet, and a way to connect with the world through flavors. So, grab your apron, tie on your chef's hat, and let's embark on this delicious journey together. Whether you're here for the recipes, the nutrition information, or the culinary insights, you're always welcome at our table.\nThank you for choosing My Bite as your culinary companion. Together, let's savor every bite and make cooking an experience to remember.", "domain": "food"}
{"url": "https://zambianpotato.com/10-10mm-straight-cut-chips-2/", "date": "2024-02-28T02:19:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474690.22/warc/CC-MAIN-20240228012542-20240228042542-00790.warc.gz", "language_score": 0.9156799912452698, "token_count": 187, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__21553708", "lang": "en", "text": "10/10mm Straight Cut Chips\nWe bring you our delicious potato chips made with passion and heart. Only the very best potatoes have made it into this bag – chosen potato varieties grown in the fertile soils of Zambia that are full of natural flavour and meet quality standards.\nInspired by our African roots, we are a company who believes in creating opportunities bigger than ourselves. We celebrate what is local and are committed to bringing you quality, locally developed product to relish and enjoy.\nPotatoes, Non-hydrogenated Vegetable Oil, Dextrose, Sodium Acid Pyrophosphate.\nKeep frozen at -18oc or below.\nSeal the bag and keep frozen at -18oc or below.\nThe following are guidelines for approximately 500g of frozen product. For larger quantities adjust cooking times accordingly. For best results cook directly from frozen. If thawed do not refreeze the product.", "domain": "food"}
{"url": "https://www.gov.gg/article/110496/New-requirements-for-food-supplements-and-the-nutrition-and-health-claims-made-about-food", "date": "2020-09-23T03:27:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400209665.4/warc/CC-MAIN-20200923015227-20200923045227-00121.warc.gz", "language_score": 0.9431020021438599, "token_count": 664, "dump": "CC-MAIN-2020-40", "global_id": "webtext-fineweb__CC-MAIN-2020-40__0__276763551", "lang": "en", "text": "Friday 17 January 2014\nIn February, the States will be asked to approve two new Ordinances that will introduce requirements in Guernsey for the labelling and composition of food supplements, nutritional labelling of food and health claims made about food through labelling and advertising.\nThe original States Report in May 2011 resulted in the drafting of this legislation, which will bring Guernsey in line with EU jurisdictions and will ensure the continuation of inter community trade in food goods between Guernsey, the EU and other jurisdictions.\nDuring the development of the Ordinances, HSSD consulted with key stakeholders and has taken account of the issues raised by local health professionals, local traders, manufacturers, importers and exporters.\nThe Ordinance about nutritional information and health claims is applied to pre-packaged foods only. This includes the composition of food, ingredients and nutritional information and will include terms used such as 'low fat, 'low salt', 'high energy' which make a health claim about the food. Such claims are intended to assist the consumer in making choices about the food they buy and therefore they must be true and accurate.\nAdvertising and labelling of food is a mechanism to provide information to the public to allow consumer choice and confidence that the product they have bought contains the ingredients they want.\nRecent research indicates that 60% of adults are overweight or obese and so radical reforms to food law are required to reduce the levels of salt, fat and sugar in the diet, whilst maintaining consumer confidence and consumer choice. Therefore nutritional information on packaging is an important way of providing information to the consumer and this must be correct and not misleading for commercial advantage.\nThe Ordinance about food supplements will introduce measures about the labelling and advertising of foods containing food supplements e.g. vitamins and minerals that are eaten to supplement, enhance or enrich the diet. The new Ordinance is intended to ensure that any food within the definition of a 'food supplement' is properly labelled as such and that the label states the correct dose of the vitamin or mineral.\nIt should be noted that 'food supplements' are not 'medicinal products', which are prescribed to remedy or treat medical conditions or ill health and such products fall within the terms of the Medicines (Human and Veterinary)(Bailiwick of Guernsey) Law 2008).\nIf the States approves the legislation, the new provisions will come into force on 1 April 2014 for imports and exports. The provisions for local manufacturers selling locally will come into force two years later on 1 April 2016.\nIt is anticipated that there will be little impact on local traders as the majority of packaged products sold in Guernsey are imported from EU jurisdictions where the legislation has been in force for some time. Local manufacturers who export to the EU are already in compliance with the requirements of the jurisdictions they export to.\nHSSD will be focusing on traders that are involved in internet sales where their products are procured from and packaged in third jurisdictions and marketed via Guernsey based businesses either locally, in Jersey or in the EU.\nAs the legislation is complex, HSSD will be providing written guidance for local traders prior to implementation.\nSimilar legislation will be implemented in Alderney and Sark and also in parallel with the States of Jersey.", "domain": "food"}
{"url": "https://www.outletsatsanclemente.com/rockwells-cafe-bakery/", "date": "2020-04-07T06:49:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585371675859.64/warc/CC-MAIN-20200407054138-20200407084638-00495.warc.gz", "language_score": 0.8591496348381042, "token_count": 297, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__104134598", "lang": "en", "text": "Rockwell’s Bakery, Cafe & Bar\nRockwell’s is temporarily closed.\nWe began as a bakery in 1987, as home to the Original and Famous Chocolate Curl & Fudge Fantasy Cakes, and then, successfully expanded to creating a full line of Rockwell’s Signature Cakes, wedding cakes and custom designed creative cakes. But, we’re more than just a pretty cake!\nRockwell’s Cafe & Bar is also known for its comfort food, cocktails and good times. The San Clemente location features a walk-up bakery counter, full bar and full-service breakfast, lunch and dinner with indoor and outdoor seating.\nDaily Happy Hour\nSunday – Thursday, 2 pm – 6 pm\nBeer, Wine and Cocktail Specials\nSelect Wines by the Glass, $5\nAll Orange County Draft Beer, $5\nSelect Bottled Beer, $3\nHouse Specialty Cocktails, $10\nHappy Hour Food Specials\nCrispy Pickles, $4\nSpicy Cauliflower, $5\nMozzarella Sticks, $4\n1/2 Dozen Wings, $5\nBBQ Pork or Cha Cha Sliders, $7\nTuesdays, 2 pm – 9 pm\nThe Vacation Drink, $10\nSpiced Rum, Banana-Almond Liqueur, Mai Tai Mix\nBBQ Pork Sliders, $7", "domain": "food"}
{"url": "https://www.marea-nyc.com/about_marea_nyc", "date": "2018-12-17T00:45:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376828018.77/warc/CC-MAIN-20181216234902-20181217020902-00579.warc.gz", "language_score": 0.9555688500404358, "token_count": 299, "dump": "CC-MAIN-2018-51", "global_id": "webtext-fineweb__CC-MAIN-2018-51__0__197076559", "lang": "en", "text": "Meaning “tide” in Italian, Marea redefines the seascape of high-end Italian cuisine. Chef Michael White and his culinary team invite you to savor their fresh interpretation of coastal seafood.\nMarea’s menu reads like a map of the sea. Guests can experience a variety of dishes with selections devoted to crudo, oysters, antipasti and Chef White’s award-winning hand-made pastas. The menu also includes composed fish dishes, whole fish preparations and a selection of meat and side dishes to round out the extensive offerings. The kitchen is helmed daily by Chef di Cucina Molly Nickerson. The wine list, managed by Beverage Director Francesco Grosso, features a significant selection of wines that pair perfectly with the bounty of the sea. With over 750 selections, half of the wine list is dedicated to European whites, which complement the fresh fish and seafood.\nThe elements that Chef White became known for – superb cuisine, seamless service, and award-winning wine programs, all in a comfortable and relaxed atmosphere, rendezvous together as the tide rolls in on Central Park South. Marea is the recipient of two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC’s Best Italian Restaurant by Zagat.", "domain": "food"}
{"url": "http://hastingsfireinc.org/custom.html?id=26267", "date": "2021-10-26T18:39:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587915.41/warc/CC-MAIN-20211026165817-20211026195817-00257.warc.gz", "language_score": 0.9097493290901184, "token_count": 158, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__160609694", "lang": "en", "text": "Fish Dinner Order form\nBelow is an online order form.\n1. Please choose your dinner options and the quantity\n2. Choose French Fries or Baked Potato OR\nreplace them with Macaroni & Cheese for an extra $1.50\n3. Fill in your name, contact number, email, and select an approximate time to pick the food up.\n4. One of our volunteers will call/text you at least 15 minutes before your food will be ready.\nPlease watch for unusual numbers as we are using several different phones to confirm orders.\nWe will give you a total and confirm a pickup time when we call/text you.\nThis is completely new to us this year so please be flexible if things don't go as planned. Thank you!", "domain": "food"}
{"url": "https://juniortennischampsctr.wordpress.com/2014/12/10/green-and-gold-nutrition-and-health/", "date": "2018-06-18T15:44:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267860570.57/warc/CC-MAIN-20180618144750-20180618164750-00115.warc.gz", "language_score": 0.9498767852783203, "token_count": 565, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__206960961", "lang": "en", "text": "Editor’s Note: Green and Gold is Junior Tennis Champions Center’s school newspaper. The monthly publication is managed by Mackenzie Clark, a student-athlete in JTCC’s full-time school. The following is an excerpt written by her older brother, Harrison Clark:\nLet’s talk about gluten. In the past few years eating gluten-free has gone from a Celiac victim’s requirement, to a headline fad for health nuts all over the country. But no one seems to know what it is, where it comes from, and how it affects our bodies. First things first: gluten is a protein found in wheat and many related grains. Baker’s like gluten because it’s what makes bread fluffy and gives it rise. While gluten itself offers us little in the way of nutritional value, it’s often found in foods that contain necessary vitamins and minerals.\nPhysiologically, humans cannot fully digest gluten proteins. In fact, too much gluten in our system can be harmful to the health of our intestines (where we absorb all of our nutrients!). In Latin, the word “gluten” literally means glue. Think back to kindergarten when you made your own glue. All you did was combine flour and water and you got a sticky paste. This is gluten in action. The gluten proteins tangle together to make an elastic mush that does not dissolve in water. Now think of eating that elastic mush. Not only is it gross, but potentially harmful.\nNow, I am not a proponent of gluten-free diets for all. In fact, gluten is in many healthy foods like whole grains and oats. So, as with everything, consume in moderation and follow a few guidelines:\n1. If you think you may be gluten sensitive (you are having abnormal bodily reactions when you eat grains), consult a medical doctor, they will be able to tell you definitively after a simple genetic test; common symptoms include fatigue, sluggishness, constipation, diarrhea, cramps, and dehydration.\n2. Cut down on eating a lot of bread; while it’s a good source of fiber and basic minerals, it’s the major source of gluten, and most commercial breads contain a high amount of sugar anyway.\n3. if you can find “non-GMO” wheat flour products, great! if not, look for some gluten free alternatives using brown rice flour, quinoa, steel-cut oats, flax seed, etc; as the country is becoming more aware of gluten, more and more alternatives are showing up on grocery store shelves; yes, some downright taste like cardboard, but others are actually good; try a few different kinds, find one you like!", "domain": "food"}
{"url": "https://www.valvetime.net/beyond-bangers-and-mash-a-brits-guide-to-unexpectedly-excellent-eats/", "date": "2024-04-14T05:18:16Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816864.66/warc/CC-MAIN-20240414033458-20240414063458-00387.warc.gz", "language_score": 0.8488136529922485, "token_count": 2066, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__149087135", "lang": "en", "text": "The UK’s culinary scene is no longer a laughingstock. Sure, the good old fish and chips still hold a special place in our hearts (and stomachs), but a wave of innovative chefs is rewriting the narrative. We’re talking about restaurants that push boundaries, celebrate global flavors, and create dining experiences that are as much about fun as they are about food. Ditch the shepherd’s pie for a night, and get ready for a delicious adventure with these unique UK restaurants found from CJ Digital.\n1. Shrub: Plant-based flair (Chester)\nFor an entirely different kind of indulgence, head to Shrub in the heart of Chester. This plant-based eatery isn’t just about virtuous salads. Shrub offers a vibrant global menu featuring everything from flavor-packed curries and innovative “small plates” to decadent vegan desserts. They also boast a stellar cocktail list and a covered terrace overlooking the city center, perfect for soaking up the atmosphere. Whether you’re a committed vegan or simply looking for a delicious and innovative meat-free meal, Shrub is a must-try.\n2. The Underdog: Black Axe Mangal (London)\nForget pretentious tasting menus and stuffy service. Black Axe Mangal in Dalston is all about uninhibited fun and seriously good Turkish barbecue. Picture this: flickering flames illuminate a bustling open kitchen, where hunks of meat sizzle over charcoal. The air thrums with lively chatter and the intoxicating aroma of smoky spices. Their signature dish? Iskender – succulent strips of doner kebab bathed in tomato sauce, dolloped with creamy yogurt, and finished with a shower of fiery Aleppo pepper. Be warned, portions are legendary – perfect for sharing with a group of mates (and a healthy dose of post-meal revelry).\n3. The Alchemist: The Wilderness (Manchester)\nCalling The Wilderness a restaurant is like calling a chameleon just another lizard. It’s a multi-sensory playground disguised as a fantastical woodland escape. Think whimsical treehouse interiors, twinkling fairy lights, and cocktails served in everything from vintage teacups to bubbling cauldrons. But the theatrics don’t overshadow the food. Their ever-evolving menu boasts modern British fare with an adventurous twist. Don’t miss the “rabbit hole” – a playful take on a classic pot pie, where a flaky pastry dome hides a medley of braised rabbit, earthy mushrooms, and a rich gravy.\n4. Aroma Buffet: All You Can Eat (Shepherd’s Bush)\nWhile this list has focused on fine dining experiences and unique concepts, there’s always a place for a good old-fashioned buffet. If you’re in Shepherd’s Bush with a hearty appetite and a desire for variety, look no further than Aroma Buffet. This all-you-can-eat restaurant offers a feast for the senses, boasting over 85 dishes for dinner, including sushi, teppanyaki, and classic Chinese stir-fries. It’s a perfect option for a casual get-together or a satisfying solo refuel after a day of exploring London. Be sure to come hungry – with a constantly changing selection and an emphasis on fresh ingredients, Aroma Buffet is a delicious and affordable way to try a bit of everything.\n5. The History Buff: Pizarro (London & Manchester)\nStep into Pizarro, and you’re transported straight to the heart of Peru. Exposed brick walls adorned with vibrant murals depicting Inca mythology set the scene for a culinary journey through the diverse flavors of this South American nation. Chef Pizarro, a native Peruvian, champions authentic recipes with a touch of modern flair. Sink your teeth into their signature dish, aji de gallina – a creamy, paprika-infused chicken stew with fluffy white rice and a hard-boiled egg. Wash it down with a Pisco Sour, the national cocktail of Peru, for a truly immersive experience.\n6. The Thrill-Seeker: Dinner by Heston Blumenthal (London)\nDinner by Heston Blumenthal isn’t just a meal; it’s an exploration of historical gastronomy. This Michelin-starred playground for the adventurous palate takes diners on a whimsical journey through British culinary history. Be prepared for the unexpected. You might find yourself savoring a recreated Tudor meat fruit (a savory pastry filled with meat), or a slice of “mock turtle soup” reimagined with modern techniques (thankfully, without the actual turtle). It’s a pricey affair, but for those seeking a truly unique and mind-bending dining experience, Dinner is a must-try.\n7. The Bohemian: The Barbican (Plymouth)\nTucked away in the heart of Plymouth, The Barbican isn’t just a restaurant; it’s a social hub for the city’s creative scene. The exposed brick walls and mismatched furniture create a relaxed, bohemian vibe, perfect for a meal with friends or a casual date night. Their seasonal menu celebrates fresh, locally sourced ingredients with a global twist. The star of the show? Their ever-changing selection of wood-fired pizzas. Think toppings like roasted figs with gorgonzola and caramelized onions or spiced lamb with yogurt and mint. The Barbican also boasts an impressive wine list, ensuring there’s a perfect pairing for every culinary creation.\n8. The Sustainable Warrior: Silo (Brighton)\nSilo isn’t just a restaurant; it’s a zero-waste manifesto. Every element of this Brighton gem, from the reclaimed furniture to the seasonal menus, reflects a deep commitment to sustainability. Chef Douglas McMaster is a champion of nose-to-tail dining, utilising every part of the animal to create delicious and innovative dishes. The menu changes daily based on the freshest seasonal produce available, so expect an ever-evolving culinary adventure. Don’t be afraid to ask the passionate staff for recommendations – they’ll guide you through their ever-changing world of flavors.\n9. The Globetrotter: Dishoom (Multiple Locations)\nDishoom isn’t just an Indian restaurant; it’s a vibrant celebration of Bombay’s iconic Irani cafes. The decor transports you to bustling Mumbai streets, with vintage posters, tiled floors, and a soundtrack of Bollywood classics. Their menu focuses on Bombay’s street food culture, offering a mouthwatering array of small plates and flavour bombs. Dive into their iconic “Ruby Murray”: melt-in-your-mouth lamb samosas served with a tangy chilli jam. Don’t miss the “Bacon Naan Roll” – a playful twist on the classic, featuring crispy bacon and creamy scrambled eggs tucked into a warm, fluffy naan. Wash it all down with a creamy chai or a refreshing glass of lassi for a truly transportive experience.\n10. The Carnivore’s Paradise: Blacklock (London)\nBlacklock isn’t just a steakhouse; it’s a carnivore’s dream come true. This atmospheric restaurant, housed in a historic former jail, specializes in whole roasted meats cooked over a giant open fire pit. The menu boasts a selection of cuts for every preference, from melt-in-your-mouth ribeyes to the more adventurous bone marrow. But the star of the show is undoubtedly the “Tomahawk” – a gloriously oversized rib-eye steak perfect for sharing (or attempting to conquer solo, no judgment here!). Sides are simple yet perfectly executed – think roasted bone marrow dripping with garlic butter or creamed spinach with a hint of nutmeg. Blacklock isn’t for the faint of heart (or stomach), but for true meat lovers, it’s a pilgrimage worth taking.\n11. The Sweet Tooth’s Haven: EL&N Cafe (Multiple Locations)\nEL&N isn’t just a cafe; it’s a haven for all things sweet and Instagrammable. This glamorous chain boasts locations across the UK, each a haven of pastel interiors, floral arrangements, and glistening chandeliers. Their menu is a sugar lover’s dream, featuring an array of decadent cakes, pastries, and flower-adorned milkshakes. Don’t miss their signature “Rose Latte” – a creamy latte topped with a fluffy cloud of rose-infused whipped cream and a delicate edible rose. It might be more photogenic than functional, but for those seeking a sugary escape with a side of visual indulgence, EL&N is the perfect pitstop.\n12. The Hidden Gem: The Ninth (Birmingham)\nThe Ninth isn’t just a restaurant; it’s a hidden gem tucked away in Birmingham’s Jewellery Quarter. Housed in a former Victorian bank, the restaurant exudes a sense of understated luxury with its plush velvet booths and exposed brick walls. Chef Glynn Purnell, a Michelin-starred veteran, creates modern British cuisine with an emphasis on fresh, seasonal ingredients. Their tasting menus are a true culinary journey, showcasing unexpected flavor combinations and meticulous presentation. While it’s a splurge, The Ninth offers an unforgettable dining experience for those who appreciate culinary artistry.\nSo ditch the expectations of bland pub fare and venture into the exciting world of these unique UK restaurants. Whether you’re a thrill-seeker craving historical gastronomy or a sustainability warrior looking for zero-waste dining, there’s an unexpected culinary adventure waiting for you.", "domain": "food"}
{"url": "https://fitnessnewswire.com/press-release/mission-driven-wellness-company-natreve-partners-with-perfect-day-inc-to-launch-first-ever-animal-free-whey-protein-powder-301426182/", "date": "2024-03-05T06:31:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707948223038.94/warc/CC-MAIN-20240305060427-20240305090427-00555.warc.gz", "language_score": 0.9247944355010986, "token_count": 903, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__146520996", "lang": "en", "text": "VANCOUVER, BC, Nov. 17, 2021 /PRNewswire/ — Natreve, the mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest-quality products, has partnered with Perfect Day to create the first animal-free whey protein powder – MOOLESS. Offering the taste, texture and nutrition benefits of whey protein, MOOLESS is a protein powder for those looking to elevate their wellness journey while meeting their environmental and health ideals.\nMade with Perfect Day’s animal-free whey protein, which is molecularly identical to conventional whey, MOOLESS delivers all of the nutritional benefits with a lower environmental footprint (made with protein that generates up to 97% fewer greenhouse gas emissions than conventional production methods). Perfect Day and Natreve came together through deeply shared values to create change through business by putting sustainability at the forefront. Their collaboration allows them to drive towards their shared goal of creating a kinder, greener tomorrow.\n\"Natreve is on a mission to provide wellness to everyone, inside and out. As the world’s first plastic and carbon neutral wellness company, we’re on a journey to become the most sustainable wellness brand on the globe. Our partnership with Perfect Day and the launch of MOOLESS allows us to provide even more options for consumers to invest in their health, while protecting the health of our planet,\" said Roland Radu, CEO of Natreve.\n\"We’re thrilled to partner with Natreve to marry their best-in-class wellness products with the nutritional and functional superiority of our protein. This new product line will appeal to their traditional whey protein and plant-based protein consumers alike and above all to anyone conscious about their health and the health of our planet,\" said Ryan Pandya, co-founder and CEO of Perfect Day, Inc.\nEach serving of MOOLESS contains 20 grams of protein and a full-spectrum digestive enzyme to support performance and daily wellness. It is perfect for those who care about climate change and creating a better tomorrow while simultaneously looking to fuel their daily lives. MOOLESS will be available in four delicious flavors: Vanilla Bean Cupcake, Chocolate Fudge Brownie, Cookies and Cream, and Strawberry Shortcake. MOOLESS is set to launch with a major US national retailer in early 2022 as well as online at www.natreve.com.\nAbout Perfect Day, Inc.\nFounded in 2014 by bioengineers Ryan Pandya and Perumal Gandhi, Perfect Day is on a mission to create a kinder, greener tomorrow through the thoughtful use of biology. Leveraging expertise across biological engineering, food innovation, and consumer products, Perfect Day is helping companies big and small develop, scale, and commercialize next-generation products that satisfy consumers’ demands and champion a path toward a sustainable future.\nThe company’s flagship product, the world’s first precision fermentation protein, debuted in 2020. Instead of relying on cows, Perfect Day utilizes microflora to create proprietary animal-free protein. Perfect Day’s protein can be used across a range of products to deliver the same taste and texture without compromise. An ISO compliant, third-party reviewed life cycle assessment (LCA) found that Perfect Day’s whey protein reduces blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60%, compared to conventional production methods. To learn more, visit perfectday.com or follow along on Facebook, Twitter, Instagram, and LinkedIn.\nLaunched in 2019, Natreve is a mission-driven and ocean-forward premium wellness company dedicated to providing the most innovative, highest quality products, to help you Eat Right and Do Good. Natreve is proud to be the world’s first plastic and carbon neutral wellness company, with a vision to become the world’s most sustainable wellness brand. Protein powders include Whey, Vegan, and Keto options available in unique and decadent flavors such as French Vanilla Wafer Sundae, Fudge Brownie, and more. The Wellness Series offers science-backed drink mixes including Stress Less, Immune Strength, and Sleep Peaceful. To learn more, visit www.natreve.com, or follow along on LinkedIn, Facebook, or Instagram.", "domain": "food"}
{"url": "https://ruomo.lib.uom.gr/handle/7000/797", "date": "2021-01-19T00:18:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703517159.7/warc/CC-MAIN-20210118220236-20210119010236-00054.warc.gz", "language_score": 0.8991166949272156, "token_count": 434, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__138160979", "lang": "en", "text": "Please use this identifier to cite or link to this item:\n|Title:||The effect of service recovery on customer loyalty: the role of perceived food safety|\nFRASCATI::Social sciences::Economics and Business::Business and Management\n|Source:||International Journal of Quality and Service Sciences|\n|Abstract:||Purpose – This study aims to focus on the food industry and empirically examine the mediating role of consumers’ perceived food safety on the relationship between a company’s service recovery and customer loyalty. In addition, consumers’ demographic characteristics and their influences on the relationship between perceived food safety and customer loyalty are determined. Design/methodology/approach – A survey was carried out through a structured questionnaire which was administered to the public. Using a small intercept interview, a random sample of 836 usable questionnaires was collected in Greece. Exploratory and confirmatory factor analyses were applied to validate the proposed constructs. The causal relationships among constructs were examined using structural equation modeling. Findings – According to the findings, consumers’ perceived food safety partially mediates the effect of a company’s service recovery on customer loyalty. The socio-demographic profile of consumers (gender, marital and parenthood status) also significantly influences the underlying factors of product and the loyalty attributes. Practical implications – This study enriches the existing literature of food safety by examining the distinct role that consumers’ perceptions play in forming loyalty, highlighting the importance of companies’ recovery efforts. The results obtained from this analysis offer a better understanding of consumer behavior toward food safety – encouraging and supporting food companies to successfully design their marketing strategies. Food safety issues also have become increasingly important in international trade, which makes it essential to understand consumer perceptions and behavior toward food safety. Originality/value – This study fills the identified literature gap and contributes to the literature, as no previous study has examined the proposed relationships in the food sector, taking into consideration food safety issues.|\n|Appears in Collections:||Department of Business Administration |\nItems in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.", "domain": "food"}
{"url": "https://www.neelamalaiorganics.com/website-builder", "date": "2024-04-18T21:09:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817239.30/warc/CC-MAIN-20240418191007-20240418221007-00233.warc.gz", "language_score": 0.9539985060691833, "token_count": 146, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__105406991", "lang": "en", "text": "Neelamalai Organics is a single estate, high mountain (2,000m/6,800ft) tea farm located in the Nilgiri Mountains. The high elevation, abundant monsoon rains and the rich soil of our location are ideal for growing tea. Nilgiri tea is known for being smooth and aromatic. Our farm is 100% organic and we practice sustainable agricultural methods. At the farm tea leaves are harvested by hand, immediately withered and then processed in small batches to ensure maximum freshness and highest quality.\nWe proudce Orthodox Leaf Grade Black Tea, Green Tea, White Tea from our own mini factory located within the farm.\nOur teas are Organic India certified.", "domain": "food"}
{"url": "https://owensborocenter.com/highland-elementary-student-inspires-new-menu-item-at-the-owensboro-convention-center/", "date": "2023-09-24T10:40:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506632.31/warc/CC-MAIN-20230924091344-20230924121344-00750.warc.gz", "language_score": 0.9601810574531555, "token_count": 501, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__125587320", "lang": "en", "text": "Spectra, the providers of Venue Management and Food Services & Hospitality to the Owensboro Convention Center is excited to share a tasty new food item on the menu at the Artisan Café by Kentucky Legend® beginning on Monday, May 20!\nIn March, Spectra’s General Manager, Laura Alexander again participated in Highland Elementary School’s Leaders in the Workplace Day where students were asked to come up with ideas for the new item for the next year.\nThose ideas were later discussed by the Spectra Food and Beverage team, and it was unanimously agreed that one student’s idea had the most delicious potential. The team crafted the idea, inspired by 5th Grade Highland Elementary School student, Addison Spurrier, into Addison’s BBQ Crunch Wrap. It will feature Kentucky Legend® ham, Cheddar cheese, pickles, BBQ sauce, and BBQ potato chips in a honey wheat wrap.\n“Whenever I found out I won, I was super excited. I did not know what to say,” said Addison Spurrier, a 5th Grade Student at Highland Elementary. “I thought back to when we were given the challenge to come up with the new menu item, I thought about if anyone would like it. Also it was unique and original. Overall, I am super excited that my item will be on the menu for everyone to try and enjoy.”\n“This is the second year we have partnered with Kentucky Legend® and Highland Elementary with great success,” stated General Manager, Laura Alexander. “ Last year we featured Alex’s B.L.T. Taco on the menu for a year, created in part by Highland Elementary School student, Alex Wilcox, and the Addison’s BBQ Crunch Wrap will replace that item on the menu for the next year.”\n“We were so excited to attend Highland Elementary School’s talent show and surprise Addison with the news that she won. We know the recipe will be a hit at the Artisan Café!” said Brooklyn Maple, Brand Director with Kentucky Legend. “We love the creativity that comes from young minds, and we’re grateful for Spectra for facilitating this project.”\nThe Artisan Café by Kentucky Legend® is located on the first floor of the Owensboro Convention Center and is open Monday – Friday from 10am – 3pm and during special events.", "domain": "food"}
{"url": "http://www.majorleagueeating.com/news.php?action=detail&sn=412", "date": "2017-04-30T12:58:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917125532.90/warc/CC-MAIN-20170423031205-00362-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9492882490158081, "token_count": 246, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__293839805", "lang": "en", "text": "Chestnut Sets New GoldenPalace.net Grilled Cheese Record: 47 in 10 Mins\nJoey Chestnut continued his amazing rise in the eating world, downing 47 grilled cheese sandwiches in 10 minutes to win the GoldenPalace.net World Grilled Cheese-Eating Contest, setting a new world record in the process.\nSecond place was shared by Sonya Thomas and Patrick Bertoletti, who tied by eating 37 grilled cheese sandwiches apiece. In fourth place was Rich LeFevre.\nThe event took place at the Thomas & Mack Center in Las Vegas as part of the Arena Football League's Arena Bowl XX weekend.\nMike Justice won the amateur contest, but fell far short of the 37 grilled cheese sandwiches needed to win the $100,000 bounty for breaking the world record.\nThe previous world record of 36.5 sandwiches was held by Tim Janus, who did not compete in the open eating contest. Eater X squared off against AFL star Gear Gudmundson, who plays offensive line and defensive line for the New York Dragons, in front of the Arena Bowl Skills Challenge audience. Janus, who appeared to coast through the five-minute contest, downed 18 grilled cheese sandwiches.", "domain": "food"}
{"url": "https://aupc.info/the-essential-laws-of-explained-2/", "date": "2023-09-26T08:23:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510179.22/warc/CC-MAIN-20230926075508-20230926105508-00451.warc.gz", "language_score": 0.9729417562484741, "token_count": 637, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__113217771", "lang": "en", "text": "Meal preparation services, also known as meal kit distribution solutions, are a practical method to conserve energy and time at the dinner table. These companies deliver pre-portioned components that you merely set up into scrumptious meals. They are a fantastic alternative for busy individuals that do not have the moment or power to shop, chef, and also prep meals every evening. Some even give recipes as well as recipe cards to improve the procedure. These business supply a variety of healthy choices for every person, from vegetarians as well as vegans to those with special nutritional demands, such as gluten complimentary or reduced FODMAP. Numerous are likewise made with organic or neighborhood active ingredients, so you can be assured that your dishes are good for you. Several of the most effective dish kits and prep services are additionally cost effective. The expense of a dish prep service depends on the variety of dishes you desire and also exactly how often you require them. A lot of dish set services will certainly charge regarding $10-12 per offering, yet this can be more affordable than dining in a restaurant or at a dining establishment. If you’re brand-new to cooking, dish kits are a terrific choice. These meals are a convenient means to try new dishes as well as stay clear of the inconvenience of acquiring fresh active ingredients. They’re additionally a good way to build your cooking abilities. Many meal packages have a selection of fresh, high-quality active ingredients that you can consume at any time of day. Some are even low-calorie or low-carb. These sets are additionally a practical means to stick to a diet regimen, whether you’re preventing specific foods or trying to cut down on sugar. Dish packages are generally delivered to your door once a week, so you can intend your meals in advance and remain on track with your nutritional objectives. They’re likewise a great option for individuals that have allergic reactions or various other dietary restrictions that make it difficult to locate food they can endure. Some meal prep services also enable you to exchange out components to create meals that are particularly suited for your diet. One more method to enjoy fresh and also well balanced meal preparation is by signing up for a distribution solution like Fresh, Martha & Marley Spoon or Sun Basket. These services will certainly send you loads of healthy and balanced as well as yummy meals every week. The largest benefit of these meal preparation solutions is that they’re normally healthier than takeout or dining establishment meals. They commonly have reduced sodium, no saturated fats and also are high in nutrients. Some meal preparation companies even have a dedicated team of nutritional experts to aid you choose the best dishes for your diet plan. These are a fantastic alternative for individuals with clinical problems, such as diabetic issues, hypertension or heart disease, that can affect their ability to preserve a healthy and balanced diet. One of the very best aspects of these solutions is that they normally feature a big variety of recipes as well as part dimensions. They’re additionally an excellent option for those who have active schedules or are attempting to eat a healthy and balanced diet without investing way too much time in the cooking area.", "domain": "food"}
{"url": "https://nutritiousbynaturedotblog.wordpress.com/2021/08/25/easy-3-bean-salad-recipe/", "date": "2022-07-04T23:40:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104506762.79/warc/CC-MAIN-20220704232527-20220705022527-00046.warc.gz", "language_score": 0.9047360420227051, "token_count": 572, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__129270827", "lang": "en", "text": "In protest to the fact that Autumn is drawing near, this week I’m sharing my favorite summer recipe. It’s a simple, few ingredient salad that’s perfect for cookouts, labor-day parties, or really any occasion. Not to mention, it’s vegan/vegetarian friendly, and involves zero cooking! It’s also fairly filling on it’s own (due to the beans) so I personally love throwing some in a jar to pack for a healthy lunch on-the-go!\nThe other thing I love about this salad (other than the taste!) is how versatile you can be with the ingredients. The recipe down below is a variation of a salad that somebody else had brought to a family gathering- I loved it, but wanted to tweak it to fit my own preferences!\nAlong with the chickpeas, kidney beans, and cannellini beans, I choose to add diced pepper, cucumber, and onion simply because I think they all pair well together in terms of flavor. The original version contained corn, which I swapped for the cucumber- and sometimes I’ll switch up the color of the bell pepper just for fun too! The only veggie I wouldn’t recommend, are tomatoes- it might tweak the flavor profile a bit too much. Aside from that, it’s really customizable. Feel free to add whatever you like, and omit whatever you don’t!\n- – 1 15 oz can of chickpeas\n- – 1 15 oz can of kidney beans\n- – 1 15 oz can of cannellini beans\n- – 1 small red onion\n- – 1/2 of a cucumber (de-seeded)\n- – 1 bell pepper\n- – 1 clove of garlic\n- – 1/2 cup of fresh parsley\n- – 1/4 cup olive oil\n- – 1/2 cup red wine vinegar\n- – 1/2 tbsp sugar (to balance the acidity of the vinegar)\n- Open, and drain all three cans of beans. Rinse under cold water to avoid excess sodium intake*.\n- Wash and dice the onion, pepper, cucumber, garlic, and parsley.\n- Combine the beans and vegetables in a large bowl, and stir in the olive oil and vinegar.\n- Add the sugar, and mix until ingredients are well combined.\n- Chill, and serve! The salad should stay good in the fridge for about a week. I do not recommend freezing.\n*If you prefer cooking your own raw beans to use, that works perfectly fine! I sometimes opt for that method to avoid excess sodium and preservatives, but using canned beans does cut down on the prep time considerably!", "domain": "food"}
{"url": "http://www.nutritionunplugged.com/2012/07/overcoming-your-fear-of-fat/", "date": "2017-03-29T17:09:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190754.6/warc/CC-MAIN-20170322212950-00618-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9544894695281982, "token_count": 852, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__135322001", "lang": "en", "text": "Long demonized, dietary fats have made a break from the past, and I couldn’t be happier about it. Even so, the concept of good fats is an oxymoron for some folks. It’s just stuck in their heads that all fat is bad. But we’re a long way away from the old food pyramid that dumped all fat and oils into the tip with a warning to “use sparingly.” Now liquid oils and other good fats like nuts have earned a coveted spot on USDA’s MyPlate. For most adults, we should aim for 5-7 teaspoons of oils each day (which includes nuts, olives and avocados).\nThe topic of good fats was the focus of my latest blog for WebMD’s Real Life Nutrition. In the post, I talked about a new Purdue study that should make you think twice about buying a fat-free salad dressing. Researchers at Purdue found that a fat-free or low-fat salad dressing reduced the absorption of fat-soluble carotenoids – beneficial compounds in the salad such as lutein, lycopene, beta-carotene and zeaxanthin. So by buying some type of bottled fat-free dressing instead of mixing up your own vinaigrette with a luscious-tasting extra-virgin olive oil, you’re not only missing out on the benefits of the oil, you’re getting less out of the salad you just tossed. Plus, just think how much better it’s all going to taste with your own dressing.\nThe study’s lead author Mario Ferruzzi advised:\nIf you want to utilize more from your fruits and vegetables, you have to pair them correctly with fat-based dressings. If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables.\nThis is just another reason why it’s best not to assume that fat-free or low-fat is always better. Sometimes you’re not even saving calories, as this comparison chart illustrates, and the “low-fat” health halo could coax you into eating twice as much, as three recent studies from Cornell University have shown. You also need to look at the ingredients that were used in a product to replace the fat (maybe extra sugar or refined carbs, perhaps more additives). Even messages about eating a low-fat diet can backfire, as this overview from Harvard asserts:\nOne problem with a generic lower fat diet is that it prompts people to stop eating fats that are good for the heart along with those that are bad for it.\nSo that’s the big issue. We need to get over our fear of fat so we won’t miss out on the multiple benefits of “good fats.” And we need to get past the idea that low-fat is always better. Here are some suggestions from Cornell University’s Food and Brand Lab on how to avoid the low-fat trap:\n- Pay attention to the calorie count of foods, particularly low–fat foods. When researchers went to a grocery store and looked at the fat and calorie content of various packaged foods, they found that although the low–fat versions of these foods have 59% less fat than the regular versions, the drop in calorie content is only 15%, which is not large enough to justify our increased consumption.\n- Understand what claims like “low–fat” and “reduced fat” really mean, and be sure you’re looking at serving sizes on the label.\n- Consider buying regular or full–fat versions of snack foods instead of the low–fat ones if you think you’ll still be tempted to overeat. This is especially important for overweight people who showed a strong tendency to overeat low–fat foods, regardless of serving size labels. Also, some research shows that the ingredients companies use to replace the fat can actually make you hungrier, causing you to overeat.\nImage courtesy of Selfish Vegan on flickr", "domain": "food"}
{"url": "https://anglonordickitchen.com/2018/09/30/raspberry-baked-porridge/", "date": "2021-01-18T22:34:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703517159.7/warc/CC-MAIN-20210118220236-20210119010236-00270.warc.gz", "language_score": 0.9318236708641052, "token_count": 139, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__112300535", "lang": "en", "text": "A healthy and delicious way to start the day. We often start our Sundays with a big bowl of porridge, however sometimes it’s nice to spice things up. This baked porridge tastes like cake and I can’t think of a more suitable breakfast on a crisp Sunday morning. This recipe serves three.\n100g porridge oats\n200ml Greek yogurt\nA pinch of ground cardamom\nGrease three ramekins and heat your oven to 200°C\nMix all the ingredients together and transfer to the ramekins\nBake for 30 minutes or until your kitchen is smelling irresistible\nServe as they are or with a few extra berries and yogurt", "domain": "food"}
{"url": "https://www.faith.sa.edu.au/news/support-from-barossa-co-op-proves-fruitful", "date": "2024-02-27T11:35:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474674.35/warc/CC-MAIN-20240227085429-20240227115429-00053.warc.gz", "language_score": 0.964497983455658, "token_count": 230, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__45682588", "lang": "en", "text": "Support from Barossa Co-Op proves fruitful\nFaith Junior School was delighted to once again receive a bronze sponsorship from Barossa Co-Op with funds used to plant additional fruit trees to add to the selection of growing seasonal fruit on-site for our Sustainable Outdoor Learning Environments (SOLE) program.\n“Last year it was suggested by some of the school students that we needed more fruit trees around the school. Currently we have some citrus, fig, quince, loquat, pomegranate, and olive trees, but we did not have any of the summer fruits. So, we decided to purchase some barrels and miniature fruit trees. With the money from Barossa Co-op, we purchased 2 apple trees, an apricot tree, a peach tree and a nectarine tree. These were planted on the 21st of June with the help of our Environmental Ministers, Cara and Sianna. Hopefully in the next few years, the students will be able to taste the fruits and use the produce in our cooking lessons.”\nAnnabel Biagi, teacher and SOLE Coordinator", "domain": "food"}
{"url": "https://bbqbeat.libsyn.com/2017/01", "date": "2020-07-02T18:50:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655879738.16/warc/CC-MAIN-20200702174127-20200702204127-00122.warc.gz", "language_score": 0.9561996459960938, "token_count": 114, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__209468259", "lang": "en", "text": "Hello BBQ Beat Podcast Fans! This page provides a simple listing of the podcast episodes I've published to date. Listen at your leisure, and please... share with folks you think might also be interested!\nThe BBQ Beat is a BBQ Podcast hosted by Kevin Sandridge out of Winter Haven, Florida. Guests include competition BBQ pitmasters, food industry insiders, BBQ and grilling product manufacturers, and event promoters from the US as well as abroad. If you love BBQ and have an appreciation for southern culture and live-fire cooking - this is the barbecue podcast for you.", "domain": "food"}
{"url": "http://okadajapaneserestaurant.com/?attachment_id=283", "date": "2021-07-31T06:45:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154053.17/warc/CC-MAIN-20210731043043-20210731073043-00373.warc.gz", "language_score": 0.9254467487335205, "token_count": 111, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__10955968", "lang": "en", "text": "Being in Yakitori Taisho made me feel like I was transported back to Japan. The scviree was friendly here, the portions generous, and other items on the menu looked intriguing. I ordered five skewers of pure deliciousness. I also loved the chicken gizzards and scallops wrapped in bacon. I’ll be back to try out the squid and kim chee paired with onions. Sounds tasty!\nThank you for trying out!\nYour email address will not be published. Required fields are marked *", "domain": "food"}
{"url": "https://www.omegahospitals.com/cancer_and_nutrition", "date": "2023-12-06T02:01:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100575.30/warc/CC-MAIN-20231206000253-20231206030253-00514.warc.gz", "language_score": 0.9606079459190369, "token_count": 820, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__195756726", "lang": "en", "text": "Good nutrition can help them maintain strength, energy, and overall well-being during and after cancer treatment. At Omega Hospitals, we emphasize on the importance of eating a healthy and well-balanced diet as it is an important part of cancer treatment and recovery.\nIn this blog post, our expert doctors discuss the importance of nutrition for cancer patients and provide tips on healthy eating and recipe suggestions.\nIt is important for cancer patients to eat a balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients that can help boost the immune system, promote healing, and reduce the risk of infection.\nEating a diet that is rich in fruits and vegetables, particularly those that are high in antioxidants and phytochemicals, can help reduce the risk of developing cancer and improve the effectiveness of cancer treatment.\nProtein is also an important nutrient as it helps to repair and rebuild tissue, maintain muscle mass and boost the immune system. It is recommended that they consume enough protein from lean sources such as fish, poultry, and legumes.\nDuring cancer treatment, cancer patients may experience side effects such as nausea, vomiting, and loss of appetite. In these cases, it is essential they eat smaller and more frequent meals, and to choose foods that are easy to digest and high in calories, such as nuts, seeds, and avocados.\nHere are some locally-renowned recipe ideas that can help patients with cancer get the essential nutrients they need:\nSambar with steamed vegetables: This traditional South Indian dish is made with a lentil-based broth and is a great source of protein and fiber. It can be served with steamed vegetables such as carrots, beans, and okra for added nutrition.\nIdli and Sambar: Idli is a steamed rice and lentil cake that is a staple in South Indian cuisine. It is easy to digest and is a good source of carbohydrates and protein. It can be served with a side of sambar for added flavor and nutrition.\nVegetable Raita: This dish is a yogurt-based condiment that is often served as a side dish with South Indian meals. It is made with mixed vegetables and yogurt, providing a good source of protein and calcium.\nPongal: This is a traditional South Indian breakfast dish made with rice, lentils, and vegetables. It is a nutritious and comforting dish that is easy to digest and provides a good source of protein, carbohydrates and minerals.\nDosa: Dosa is a popular South Indian dish made with a fermented batter of rice and lentils. It can be filled with a variety of vegetables, and it is a good source of protein and carbohydrates.\nCoconut Chutney: This is a traditional South Indian accompaniment made from grated coconut, green chilies, and ginger. It is rich in healthy fats and provides a good source of vitamins and minerals.\nVegetable Korma: This is a delicious and creamy South Indian dish made with mixed vegetables, coconut milk, and a blend of spices. It is a good source of protein, healthy fats and a variety of vitamins and minerals.\nLemon Rice: This is a simple and easy to make dish made with cooked rice and lemon juice. It is a good source of carbohydrates, and the lemon juice adds a good source of Vitamin C\nIn addition to these recipe ideas, Omega Hospital’s expert doctors, with years of focused expertise in cancer care, advise that it is important for cancer patients to stay hydrated by drinking plenty of water and fluids. Consultation with a registered dietitian or healthcare provider ensures dietary needs are being met during cancer treatment.\nCancer patients should aim to consume a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats, and stay hydrated by drinking plenty of water and fluids. By following these tips and trying out these recipe ideas, they can better support their overall well-being and recovery.", "domain": "food"}
{"url": "http://allthebestwithzita.com/2019/03/one-spain-two-continents/", "date": "2020-04-04T17:14:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370524604.46/warc/CC-MAIN-20200404165658-20200404195658-00060.warc.gz", "language_score": 0.976271390914917, "token_count": 1443, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__228746508", "lang": "en", "text": "One of the ports on the itinerary for my 11-night Mediterranean cruise on Holland America Line’s Oosterdam was Ceuta, Spain. I have to admit that I never heard of this city so I did spend a bit of time reading about it before we arrived. Located on the North Coast of Africa between the Mediterranean Sea and Atlantic Ocean, this tiny 7 square mile peninsula was captured by the Portuguese in 1415 and ceded to Spain in 1668. It shares its Western border with Morocco and has been a fortified strategic location since ancient times.\nWe arrived on a gorgeous and hot day and the tiny city sparkled. I met Antonia (Toni) from the local tourist board who told me she was chosen to help since she’s pretty much the only one that speaks English in her office 😊. She was excited to take part in our filming and had some tasty spots planned out. But first, we drove up the hillside to Monte Hacho, from where you could see views of Spain as well as Morocco. On a clearer day we could have seen the Straits of Gibraltar too!\nWe drove back into the old town and had a walk through the Central Market normally filled with stall after stall of interesting fish and seafood. But, it was Ramadan and since there are many Muslims in Ceuta, most of the stalls were closed. We did manage to find a few to taste and review, however, and the hospitality displayed was exceptional. However, the non-Muslims were still hungry and at Café La Perla devouring churros and tostadas. I tried both, as well as a thin grilled bread topped with a tomato paste spread.\nBefore our next eating destination, Tony wanted me to see one of the symbols of the modern side of Ceuta at the Parque Maritimo del Mediterraneo. This is a place with gardens, palm trees, swimming pools and is an oasis for people to come to relax. I was so tempted to dive in to the incredibly inviting looking swimming pool but, oh well, not enough time (and no bathing suit either).\nFrom there it was tapas time, and Tony brought me to a very modern and exciting gastro bar called El Albedrio. Here, the different tapas are laid out on display so that one could easily point and choose. Tony and I shared a few specialties as well as a glass of local white wine. We walked down the street to Taberna La Trastienda, a much more traditional establishment with an outside seating area along with the small bar inside. The place was packed, but they made room for us to try one of their recommended fish specialties. As it was time to leave, the owner came by and I was able to thank him for his hospitality.\nAs we drove back to the ship passing the many interesting buildings and monuments of the old town mixed with the beautiful beaches and parks of the more modern side of the city, I couldn’t help but wonder why this is not more of a tourist destination.\nI have been to the Andalucia region of Spain before but never to the historic city of Almeria. This is the next stop on the MS Oosterdam and where I have around 6 hours to find out why it’s becoming such a popular holiday destination.\nAfter disembarking the ship, I meet with my guide for the day, Virginia Maria Chocarro Cervino (she tells me to call her Maria). She first wants me to experience a typical breakfast in Almeria and so we head into town and the Central Market area for some churros and chocolate at Bar Barea. If you don’t know what a churro is, it’s a fried doughy pastry type that here is served round and spiral-shaped. The idea is to dip it into the hot chocolate and eat it. It’s decadent and delicious and I could only have a bite or two before surrendering to my crew to finish. We then made our way into the central market full of interesting fish and seafood dishes. You can pick out a fish and the market person will filet, debone, slice or whatever you want them to do for no extra cost.\nOne of the most important sites in Almeria is the Alcazaba Fortress, built by the Caliph of Cordoba around 955 AD when the area was ruled by Muslims. Three walled areas make up the fortress. The first was for living quarters that is now gardens and pools. The 2nd was for the king’s residence and the 3rd was added by the Christians when the Catholics occupied the area. It was worth the big climb up for the magnificent views of all the city and the port below.\nMaria then arranged for me to meet with Chef Jose Torrente of Restaurant Catedral where he has prepared an outdoor cooking demonstration. Located in the historic center at Catedral Square, it was quite something to be standing out on the beautiful patio with the cathedral’s tower looming over us as he made his special cold tomato soup called Salmorejo. Different than gazpacho, this soup is made with tomatoes, red pepper, garlic, bread, olive oil, vinegar, salt and ham with chopped egg for garnish. It’s creamy and cooling on a hot July day. He then prepared one of his favorite tapas with a local St. Peter fish fried in a thin pasty and served with a garlicky white sauce and tomato jam. We all got to have some as well as a thirst-quenching glass of white wine from the winery of Cristina Calvache.\nWe continue our eating journey with a walk through the narrow, twisty streets to La Mala Bar, a super busy, funky looking little place where Maria says the tapas are incredible. Owner Pablo Asensio is there to assure we get the best and we manage to squeeze ourselves in to get a nice cold beer while we wait for the dishes to come out. He keeps bringing dish after dish, from seafood to meat and finally a very special dish, a truffle omelette that is a larger plate than the normal tapas. This is a raciones, a plate you share and pay for in Spain, whereas tapas are generally free and are small plates served along with your drink.\nFrom here Maria wanted me to see the Moorish influence in Almeria so we went to Aljaima Restaurant for some traditional Moroccan/Spanish food. While we started out with just a plate of pastries and teas, owner Mustafa Fazouli was kind enough to bring out their award winning couscous dish as well as some local red wine. What was meant to be a dessert stop turned into yet another feast (lucky me and crew!).\nAs if the day wasn’t complete enough, outside the restaurant was a 1966 convertible jaguar to take me back to the ship, dropping me at the dock in style!", "domain": "food"}
{"url": "https://minabrookson.wordpress.com/2017/03/17/jamie-olivers-wild-rice-brussels-sprouts-salad-done-my-way/", "date": "2018-06-25T17:51:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267868237.89/warc/CC-MAIN-20180625170045-20180625190045-00401.warc.gz", "language_score": 0.9327399730682373, "token_count": 853, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__90884271", "lang": "en", "text": "Eating this salad is like picking wildflowers in the mountains. A mouthful of this zesty, sweet, crunchy dish and you’d swear you can feel the fresh air pinching at your cheeks as you pluck yet another gorgeous flower.\nYou’d imagine it to be cool and dewy, yet sunny and glorious up in the mountains where you’re certain that the most magical of wildflowers grow, right?\nAnyway, if you’re curious, here’s the recipe that I tweaked to arrive at this glorious result.\nWhat did I do differently? Well, for a start, I halved the recipe size and didn’t use radish. (I wasn’t convinced that the radish wouldn’t overpower the more subtle flavours.)\nI also switched out the cranberries/raisins for pomegranate.\nI love the fresh berry burst of those ruby-like seeds. There was a pomegranate tree at a house I lived in as a kid. I don’t think it ever produced more than one fruit at a time. That didn’t bother me; I thought it was pretty great in its singular magnificence.\nI could climb into that memory and stay for a while. But, let’s move on.\nDe-seeding the pomegranate was a mystery to me, though. Thankfully, this handy little video set me on the right track. I used a wooden cocktail muddler, which was super effective in place of the spoon.\nI took Jamie’s lead with the herbs and kept basil in there. But, I branched out to Thai basil for its almost floral aroma and strong anise flavour, and combined it with sweet potato shoots and ngo gai (aka sawtooth coriander).\nThe tweak I’m most proud of is the addition of kiwano (of which I only used half).\nI’m fond of a browse through the delectable freshness of the fruit and veg store. Surprise discoveries like this are the best!\nThis unusual fruit became part of the dressing. I cut it in quarters lengthways and scooped out the seedy jelly.\nIt was strange, let me tell you, but it smelled nice and fresh—grassy, even—and tasted divine. A little like a hybrid of tamarillo and melon. That’s what I think, anyway.\nI added almond flakes for nutty crunch and kale chips for light crispiness.\nHow do you make kale chips? It’s easy:\n- Wash and dry the kale.\n- Cut the leaves from the stems (including the stem in the middle of the leaf).\n- Place the kale pieces on a baking tray.\n- Coat the kale with oil and salt.\n- Cook in a preheated oven at 180°C for about 20 minutes.\nAll of the rest, I prepared according to the recipe. Although, I did ignore Jamie’s suggestion to slice the Brussels sprouts with a mandolin. The sprouts are too small to cut safely (with or without the hand guard). Using a food processor, or—to be terribly old fashioned—slicing them with a knife works just fine.\nHere’s how I made the finished dish look so damned good:\n- place the mixed herbs around the edge of the plate,\n- add the Brussels sprouts, red onion, wild rice and kiwano combo to the middle,\n- sprinkle pomegranate seeds around the edge,\n- do the same with almond flakes,\n- top with some kale chips and sea salt,\n- and, for a nice finishing touch, drizzle the salad with extra virgin olive oil.\nThere you have it, with subtleties of the lemon and kiwano dressing, occasional bursts of red onion over the herby base, and little sparks of sweet pomegranate over the mildly earthy flavour of wild rice, this super tasty salad dances across your palate.", "domain": "food"}
{"url": "http://thesugar-coated.blogspot.com/2012/05/buffalo-chicken-cupcakes.html", "date": "2019-04-19T01:23:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578526923.39/warc/CC-MAIN-20190419001419-20190419023419-00527.warc.gz", "language_score": 0.9410719871520996, "token_count": 657, "dump": "CC-MAIN-2019-18", "global_id": "webtext-fineweb__CC-MAIN-2019-18__0__34970110", "lang": "en", "text": "cupcakes dinners seem to be a regular thing in our house lately. i just can't resist. they're so stinkin' cute and the options for ingredients are endless. if you're really eager to try some yourself, i highly recommend checking out Emily Bites for some genius recipes! this chick has the most creative dinners mashed into cupcake form. just awesome. i am officially obsessed.\nanyone who knows me is fully aware of how much i adore spicy things. if we're being completely honest, i actually tote around a bottle of Texas Pete in my lunch bag when i head to work. guys, you never know when you may need to toss some of that heavenly sauce on top of something. i load it on chips... on eggs... on spaghetti... the list goes on and on.\nthis spicy buffalo chicken \"cupcake\" is superb. it's gooey with layers of cheese. it's got that zing from the buffalo sauce. plus the crispiness from the wonton wrappers. if you haven't gotten familiar with a wonton wrapper, i strongly suggest keeping a package in your fridge at ALL times. you won't be sorry.\nthese would be great at your next football party, cookout, book club meeting.. you name it. just be careful and don't go too hot with the buffalo sauce. i had a moron moment and bought the \"red hot\" buffalo sauce and had my husband in tears after he ate the first one of these. oops.\n(recipe adapted from Emily Bites)\n2 cups cooked boneless, skinless chicken breast, chopped up into small pieces (to make it even easier, you could buy a rotisserie chicken!)\n4 Laughing Cow Blue Cheese wedges, chopped into small bits\n3 T Buffalo wing sauce (I use Frank's Red Hot Buffalo sauce in \"Classic Buffalo\")\n16 wonton wrappers (typically found in the produce section)\n1/2 shredded cheddar cheese\n1/2 pepper jack cheese\nThe How To:\n1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.\n2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce.\n3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar and jack cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.\n4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin\nThere's a few more dinner cupcakes on the horizon. One for the next post and who knows when else. Maybe one I can add Texas Pete to?!?\nAnybody have some awesome Buffalo Chicken recipes I should try? Love to hear from ya!\nlove.love.love & happy baking!", "domain": "food"}
{"url": "http://www.danosonseneca.com/privateevents.html", "date": "2018-02-25T23:05:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-09/segments/1518891817523.0/warc/CC-MAIN-20180225225657-20180226005657-00486.warc.gz", "language_score": 0.8755163550376892, "token_count": 245, "dump": "CC-MAIN-2018-09", "global_id": "webtext-fineweb__CC-MAIN-2018-09__0__45329755", "lang": "en", "text": "Dano's Heuriger on Seneca is the\nperfect location for intimate occasions. Set along\nthe shores of Seneca Lake in the beautiful wine country\nof the Finger Lakes of New York, Dano's offers a warm\nand elegant environment for you to celebrate with\nfamily and friends.\nWine Receptions - Dano's hors d'oeuvres\nare distinct for their creativity and seasonality.\nThe restaurant can accomodate up to 90 guests for\nTasting Dinners - Dano's can accommodate\nup to 75 guests for seated dinners. Chef Dano Hutnik\nand pastry chef Karen Gilman work intimately with\nthe host to create a menu that is an expression of\nOutdoor Terrace - In the summer months,\nour outdoor terrace is a tranquil oasis along the\nshores of Seneca lake, with seating for up to 60 guests.\nWeddings at Dano's - Chef Dano Hutnik\nand pastry chef Karen Gilman will work to create a\nmemorable custom menu for your wedding day. Dano's\ncan accommodate up to 150 guests in the summer months\nand up to 90 guests in the winter months.", "domain": "food"}
{"url": "http://investwalthamforest.com/profile/297/Wanis-Foods", "date": "2019-02-17T06:10:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247481624.10/warc/CC-MAIN-20190217051250-20190217073250-00430.warc.gz", "language_score": 0.9192296266555786, "token_count": 235, "dump": "CC-MAIN-2019-09", "global_id": "webtext-fineweb__CC-MAIN-2019-09__0__46446802", "lang": "en", "text": "Company type: Food and drinks\nWanis International Foods is one of the UK’s leading distributors of World Food & Drink. Headquartered in a 120,000 sq. ft. state-of-the-art depot in Waltham Forest, east London, it sells over 8000 different products from all of the world including Africa, the Caribbean, South America, Asia and the Far East. Wanis' customers include all the UK’s major supermarkets, wholesalers and independent retailers of all shapes and sizes. It serves a variety of customers across the foodservice sector from small ethnic restaurants and caterers, to much larger organisations. And it's not just importing anymore, Wanis now export to over 23 countries around the world.\nIn 2014 Wanis reached a milestone; its 50th anniversary. Over this time Wanis has grown from a small retail operation into a leading World Food and Drinks distributor. What hasn’t changed however is its passion for good food and its commitment to customer service. And Wanis is still a family business (albeit a much bigger family).\nGolden Business Park\nT: 020 8988 1100", "domain": "food"}
{"url": "https://st-thomasparish.org/lenten-guidelines", "date": "2017-04-30T01:15:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917123635.74/warc/CC-MAIN-20170423031203-00144-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.960015594959259, "token_count": 203, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__301332004", "lang": "en", "text": "Abstinence from Meat\nAsh Wednesday and Good Friday are days of fasting and abstinence from meat. In addition, every Friday in Lent is a day of abstinence from meat.\nAbstinence from the meat from any warm-blooded animal is observed by all Catholics 14 years old or older. There is no upper age limit to the obligation to abstain from meat on Ash Wednesday, Good Friday, and the Fridays of Lent. This obligation prohibits the eating of meat, but does not prohibit the eating of eggs, milk products, and condiments of any kind, even if made with animal fat.\nFasting means limiting oneself to one full meal on Ash Wednesday and Good Friday. Catholics who have reached the age of 18 are obligated to fast on these two days until they have reached their 60th birthday. Two additional smaller meals are permitted if necessary to maintain strength. The two smaller meals together may not equal one full meal. Moreover, eating solid foods between meals on Ash Wednesday and Good Friday is not permitted.", "domain": "food"}
{"url": "https://chaffinchbooks.co.uk/2021/10/28/harvesting-the-squash-or-is-it-squashes/", "date": "2024-04-22T09:18:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818105.48/warc/CC-MAIN-20240422082202-20240422112202-00861.warc.gz", "language_score": 0.9507070183753967, "token_count": 461, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__77556399", "lang": "en", "text": "October feels like the end of the growing season in the French vegetable plot. We have cleared the tomato, aubergine and pepper plants, harvested the potatoes and onions and the earth is ready to rest over winter. The final job is to plant a few leeks then pick the autumn squash.\nSquash seedlings are planted out in late spring, carefully spaced as we know how far they will spread. For a few weeks they look delicate, as if all of their energy is channelled into the development of roots. You turn your back and the plants have started to run, entwining with each other as they go, producing wide, flat leaves that jostle for position.\nBy midsummer, they are confident and tough with spiny stems that prickle if you take hold of them. After the flowers have bloomed, we begin to notice the fruit; orange and green pumpkins, pale brown butternut squash and yellow spaghetti squash.\nIt’s fabulous to lift squash you have grown and feel the weight of them. Years ago, I recall growing a giant pumpkin in the Balderstone School garden which needed a wheelbarrow to transport it to the kitchen. Our enthusiastic cook made some delicious soup for the children and staff.\nCooking squash is easy and there are plenty of recipes for soups and stews and roasts. The hardest task is cutting open a large pumpkin with its leathery skin. A sharp knife and a solid board are essential and care is needed to keep fingers out of the way.\nOnce the squash is cut in half, scrape out the seeds and strings and roast the two halves skin-side up. The flesh will be easy to scoop out. One of the most fascinating squash is the spaghetti squash. Don’t scoop this with a spoon, scrape with a fork and it will separate in strands, looking remarkably like spaghetti!\nOn a wordy note, the plural of the word ‘squash’ can be with or without es. If it’s countable: I bought three squashes for Halloween, it is with es. If it’s general: I used some squash in a soup, it is without the es.\nTastes as good either way!", "domain": "food"}
{"url": "https://sonomafarmcopacking.com/blog/sonoma-farm-co-packing-the-ideal-choice-for-bbq-sauce-co-packing/", "date": "2024-04-13T18:48:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816832.57/warc/CC-MAIN-20240413180040-20240413210040-00334.warc.gz", "language_score": 0.9164426326751709, "token_count": 750, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__112057449", "lang": "en", "text": "We at Sonoma Farm Co-Packing stand out as a leading co-packing company, specializing in the production of high-quality artisanal food products. Our expertise, state-of-the-art facilities, and commitment to excellence make us an ideal partner for businesses seeking to have services from a professional BBQ sauce co packer.\nExceptional Expertise in Sauce Production\nSonoma Farm Co-Packing boasts extensive experience and expertise in sauce manufacturing. Our team comprises skilled professionals well-versed in the intricacies of creating premium-quality BBQ sauces. From sourcing ingredients to perfecting recipes and ensuring consistency, our expertise shines through each batch produced.\nState-of-the-Art Facilities and Equipment\nAt Sonoma Farm, cutting-edge facilities and equipment are integral to their operations. We maintain modern production facilities equipped with advanced machinery tailored for sauce production. These resources allow for precise blending, cooking, and packaging processes to meet the highest industry standards.\nCustomized Solutions and Flexibility\nOne of our strengths lies in its ability to offer customized solutions and flexibility to their clients. We understand that each BBQ sauce has unique characteristics and requirements. Whether it’s adjusting recipes, accommodating specific packaging needs, or scaling production volumes, our flexibility ensures tailored solutions.\nCommitment to Quality and Safety\nQuality and safety are non-negotiable at Sonoma Farm Co-Packers. We adhere strictly to stringent quality control measures and maintain certifications like HACCP and FDA compliance, ensuring that every bottle of BBQ sauce meets or exceeds industry standards for safety, consistency, and taste.\nInnovative Packaging and Labeling Expertise\nWe excel in packaging and labeling expertise. We offer guidance and support in packaging design, material selection, and label creation, enhancing the visual appeal of the BBQ sauce while complying with labeling regulations. Our innovative approach ensures products stand out on shelves.\nEmphasis on Local and Quality Ingredients\nUsing locally sourced, high-quality ingredients is a hallmark of Sonoma Farm’s commitment to excellence. We prioritize sourcing fresh, natural, and premium-quality ingredients whenever possible, ensuring the finest flavors and maintaining the authenticity of their BBQ sauce recipes.\nTransparent Communication and Collaboration\nSonoma Farm Co-Packing prioritizes clear and transparent communication with its clients. We foster collaborative partnerships, keeping clients informed at every stage of the co-packing process. This open communication ensures alignment with client expectations and facilitates a smooth and efficient production process.\nSustainable and Environmentally Friendly Practices\nEnvironmental responsibility is a core value at Sonoma Farm. We strive to minimize our environmental impact by implementing sustainable practices, such as waste reduction, energy efficiency, and eco-friendly packaging options, aligning with the values of businesses aiming for sustainable production.\nTestimonials and Client Satisfaction\nThe satisfaction of our clients speaks volumes about Sonoma Farm’s reputation. Numerous testimonials and positive reviews from businesses we have collaborated with underscore our reliability, professionalism, and commitment to delivering exceptional co-packing services.\nChoosing Excellence in Co-Packing\nSonoma Farm Co-Packing’s’ unwavering dedication to quality, expertise in sauce production, commitment to safety, and flexibility in customizing solutions make us the premier choice for co-packing BBQ sauce. Our state-of-the-art facilities, innovative packaging, and sustainable practices further solidify their position as an industry leader, offering businesses the assurance of superior co-packing services and the opportunity to elevate our BBQ sauce products to new heights. Collaborating with us ensures not just a co-packer, but a strategic partner invested in the success of their clients’ products.", "domain": "food"}
{"url": "http://thefashionablephysician.com/2016/09/09/carrot-cake-oatmeal/", "date": "2017-12-16T01:15:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948581033.57/warc/CC-MAIN-20171216010725-20171216032725-00637.warc.gz", "language_score": 0.8964090943336487, "token_count": 357, "dump": "CC-MAIN-2017-51", "global_id": "webtext-fineweb__CC-MAIN-2017-51__0__87107242", "lang": "en", "text": "- 1 cup grated carrot\n- 2/3 cup rolled oats\n- 2 tablespoons raisins\n- 1 1/2 cups soy or almond milk\n- 1 teaspoon vanilla extract\n- 1/2 teaspoon cinnamon\n- 1 teaspoon honey\n- Greek yogurt (Oikos® or PC Skyr)\nAt the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!\nMix the oats, raisins, 1/2 cup soy or almond milk (or whatever kind of milk you’d like).\nStore this mixture in an airtight container overnight.\nThis recipe will make two servings, so only use half of the mixture for this next step. The next morning (or whenever you want to eat it), combine the carrot-oat mixture (again, half of what you prepared the night before) with 1/2 cup of milk, vanilla, cinnamon, and honey in a small pot over medium heat.\nStir for about 4-5 minutes. It should now be gooey and warm and delicious! A generous dollop of greek yogurt tastes like the cream cheese icing you’d find on an actual piece of carrot cake. I like Oikos® greek yogurt or PC brand Skyr greek yogurt, which is so thick and creamy and packed with protein. You could also top this with your favourite nut butter.", "domain": "food"}
{"url": "https://heritagedeliandcafe.com/", "date": "2022-06-30T14:09:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103821173.44/warc/CC-MAIN-20220630122857-20220630152857-00501.warc.gz", "language_score": 0.9398090243339539, "token_count": 103, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__100170382", "lang": "en", "text": "Thank you for visiting our website!\nWe've been serving the residents of Southbury since 2004.\nOn October 11, 2021, we have moved to a nearby location at the Southbury Green Plaza, 775 Main Street South, Southbury, CT\nOur policy still remains to provide you with quality foods using premium brands at unbeatable prices.\n775 Main Street South\nSouthbury, Connecticut, 06488\nMonday - Saturday: 7am - 5pm", "domain": "food"}
{"url": "https://sangamonil.gov/departments/m-r/public-health/food-service", "date": "2024-04-17T12:11:55Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817153.39/warc/CC-MAIN-20240417110701-20240417140701-00202.warc.gz", "language_score": 0.9396606683731079, "token_count": 387, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__202239231", "lang": "en", "text": "Certified Food Manager Course\nIf you are considering opening a new restaurant or have questions about food safety for an existing facility, please call and speak with one of our environmental inspectors at 217-535-3145.\nProctored exams are offered by appointment. Please contact (217) 535-3145 to schedule an exam.\n8-Hour Certification Course\nRestaurants are required to employ a minimum number of staff (depending on the food establishment’s risk category) certified in the 8-Hour Certified Food Manager course. The 8-hour, 2-day program, is offered several times a year for a fee of $125.\nOnce the course is finished, a final exam must be successfully completed with a passing score. The certificate is valid for 5 years.\nTo enroll, print, complete, and return the 8-Hour Registration Form with $125 to SCDPH two weeks prior to the first course date. Once enrolled, participants will not be notified again unless class is cancelled or changed, so plan to attend on the scheduled dates.\nFor more information call 217-535-3145.\nApproved Food Handler Courses\nFood employee or food handler means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. Food employee or food handler does not include unpaid volunteers or temporary events. Those employees working in food service establishments (inclusive of bars and event venues) that are NOT certified food managers are required to complete food handler training.\nAllergen Awareness Training\nWith the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement.\nNew regulations go into effect January 1, 2018. Enforcement begins July 1, 2018. For further details visit the Illinois Department of Public Health's Allergen Awareness page.", "domain": "food"}
{"url": "http://www.businessnews.pw/2012/10/learning-little-bit-about-pa.html", "date": "2019-12-16T09:00:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575541318556.99/warc/CC-MAIN-20191216065654-20191216093654-00283.warc.gz", "language_score": 0.9592143297195435, "token_count": 305, "dump": "CC-MAIN-2019-51", "global_id": "webtext-fineweb__CC-MAIN-2019-51__0__61683716", "lang": "en", "text": "Pennsylvania Winery Association (http://www.pennsylvaniawine.com/)\nThe PA Winery Association is a non-profit trade association organized to:\n- assist in providing markets for our members\n- provide assistance in developing merchandising materials, publicity, promotion & marketing effort to increase Pennsylvania wine sales\n- provide forums for the exchange of information & experience among members\n- sponsor & support legislation & regulations that will benefit PA's wine industry and to oppose those which will be detrimental.\nFarm to City (farmtocity.org)\nFarm to City is a Philadelphia- based program whose goal is to unite communities, families, and farmers year-round through locally grown food. In 2012, Farm to City will operate 16 farmers' markets including 12 established markets, 2 existing markets in new locations, and two new markets. In addition to a wide variety of fruits and vegetables, many of the markets feature meat, poultry, eggs, and dairy products from pastured animals.\nFarm to City also offers use of its website and administrative web tools to any organization that would like to run a local food buying club or CSA in its own community. Farm to City is committed to the promotion and proliferation of viable, self-sustaining local food networks across the country. The affiliate program is designed to help organizations start and manage a local buying club or CSA.\nAre you a member of either one of these organizations? How have they helped you market your products or learn about your industry?", "domain": "food"}
{"url": "http://www.mresupply.com/product/month-long-supply/", "date": "2015-12-01T14:35:55Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2015-48/segments/1448398468233.50/warc/CC-MAIN-20151124205428-00324-ip-10-71-132-137.ec2.internal.warc.gz", "language_score": 0.9311283230781555, "token_count": 437, "dump": "CC-MAIN-2015-48", "global_id": "webtext-fineweb__CC-MAIN-2015-48__0__178271792", "lang": "en", "text": "Month Long Supply (With Heaters)\nMRE Quick Facts\n- 5+ year shelf life.\n- Compact, light, easy to pack.\n- No cooking, heating, water or preparation required.\n- Can be eaten hot or cold.\n- 1200 - 1300 Calories per meal.\n- High energy and good nutrition.\n- Fresh off the production line. The shelf life is YOUR shelf life!\nThis package includes:\n- 60 Main Entrees\n- 60 Heaters\n- 60 Sides\n- 60 Desserts\n- 60 Crackers\n- 60 Jelly Packs\n- 60 Spreads\n- 60 Beverages\n- 60 Instant Coffee\n- 60 Accessory Packs (Salt / Pepper, Spoon, Napkin Etc.)\nThis discounted Month Long Supply of MRE's is enough to sustain a person for 30 days and includes 5 cases of MRE's with heaters. 60 meals in total, this supply will protect you against many of life's emergencies and natural disasters.\nThese MRE's (Meals Ready to Eat) just like the US military rations that our soldiers use every day to provide them with the energy and nutrition they need in the field. They are made by Sopakco, the leading manufacturer of MRE's for the military. Each food item is enclosed in an aluminum pouch with polypropylene laminate that makes them remarkably durable while maintaining a lightweight and compact enclosure. These meals are the perfect way to prepare for all types of emergencies and are a perfect addition to 72 hour and auto emergency kits. They are also a great addition to any long term food storage plan and are great for hunting and camping too! Just grab them and go, knowing you have a delicious meal in hand.\nWhile MRE's can be eaten cold we highly recommend purchasing the MRE heaters with your meals. They are an inexpensive add on and only require about a tablespoon of water to warm your MRE meal by chemical reaction in a matter of minutes, no fire or gas stove needed. It can make a difference in moral and lets face it, a hot meal is better than a cold one any day!", "domain": "food"}
{"url": "http://blaquefiregoddess.blogspot.com/2011/05/foods-that-promote-hair-growth.html", "date": "2018-06-20T09:21:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267863516.21/warc/CC-MAIN-20180620085406-20180620105406-00371.warc.gz", "language_score": 0.9304712414741516, "token_count": 350, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__6928878", "lang": "en", "text": "Healthy Hair Food No. 1: SalmonWhen it comes to foods that pack a beauty punch, it's hard to beat salmon. Loaded with omega-3 fatty acids, this high-quality protein source is also filled with vitamin B-12 and iron.\n\"Essential omega-3 fatty acids are needed to support scalp health,\" says Andrea Giancoli, MPH, RD, a dietitian in Los Angeles and a spokeswoman for the American Dietetic Association. \"A deficiency can result in a dry scalp and thus hair, giving it a dull look.\"\nVegetarian? Include one or two tablespoons of ground flaxseed in your daily diet for some plant-based omega-3 fats.\nHealthy Hair Food No. 2: Dark Green VegetablesPopeye the Sailor Man didn't eat all that spinach for healthy hair, but he could have. Spinach, like broccoli and Swiss chard, is an excellent source of vitamins A and C, which your body needs to produce sebum. The oily substance, secreted by your hair follicles, is the body's natural hair conditioner.\nDark green vegetables also provide iron and calcium.\nHealthy Hair Food No. 3: BeansBeans, beans, they're good for your ... hair?\nYes, it's true. Legumes like kidney beans and lentils should be an important part of your hair-care diet. Not only do they provide plentiful protein to promote hair growth, but ample iron, zinc, and biotin. While rare, biotin deficiencies can result in brittle hair.\nBlatner, who is also a spokeswoman for the American Dietetic Association, recommends three or more cups of lentils or beans each week.", "domain": "food"}
{"url": "https://new.sewanee.edu/2019-novel-coronavirus-covid-19/university-updates/spring-dining-on-campus/", "date": "2022-01-20T04:12:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320301720.45/warc/CC-MAIN-20220120035934-20220120065934-00636.warc.gz", "language_score": 0.9391509294509888, "token_count": 1042, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__81980216", "lang": "en", "text": "Students returning to campus for the spring semester will notice a few changes to their dining options, including expanded hours at McClurg Dining Hall and Cravens.\nThis information is current as of 5:30 p.m. on Feb. 9, 2021.\nMeal plan options (McClurg, cravens, the pub)\nMcClurg Dining Hall, Cravens Hall, and Tiger Bay Pub all will be part of the spring meal plan and are ready to serve students on the plan.\nMcClurg will be open for continuous service from 7 a.m. to 8 p.m. daily. (Last fall, McClurg closed between scheduled meal times. Students will now have more flexibility to eat when it’s most convenient.) Additional stations will be available, with choices from vegan, the garden bar, two home-style stations, deli and sandwiches, short-order and grill, the SUM station, and desserts and ice creams.\nCravens also will be open for continuous service on most days. Cravens hours are Monday through Thursday from 7 a.m. to 8 p.m., Friday 7 a.m. to 3 p.m., and Sunday dinner 5 to 8 p.m. (Closed on Saturday.)\nTiger Bay Pub will be open continuously Monday through Friday from 7 a.m. to 8 p.m. as part of the meal plan. The Pub’s menu has been expanded and this spring will include salads and additional vegan options. (Omelets are still available!) The Pub will also have late-night hours that are not part of the meal plan; this is contingent on having available staff.\nAll three locations will offer a choice of dine-in or take-out. To-go options at McClurg and Cravens will again use sustainable, reusable containers through the Green Box program.\nReminder: The seating arrangements in McClurg and Cravens have been set up using the CDC's COVID-19 recommendations to provide students a safe place to dine. Please do not move the tables and chairs and ignore the required six-foot social distance; this puts yourself and others at risk. We all want to socialize, but we must respect the arrangement of tables and chairs in order to continue to have meals together in the dining halls\nOf course, support and provisions for those with dietary restrictions and allergies will continue to be available. (Register your needs with Student Accessibility Services; Sewanee Dining will coordinate with SAS to offer support.) And Sewanee Dining will continue to provide meals to students who are in University isolation or quarantine locations.\nLook for upcoming announcements about pop-up dining locations and food trucks on campus.\nAdditional options not part of the meal plan\nOther options on campus for meals or snacks (not part of the meal plan) include:\n- Stirling’s Coffee House. Order through the Toast app or by phone (931.598.1786); no indoor dining at this time. Normal semester hours.\n- Cup and Gown. Walk-up or call (931.598.1212) to order. Normal semester hours.\n- Tiger Bay Pub, from 8 p.m. until 2 a.m.\nRemember: Students receive $150 in “flex dollars” each semester, which can be used at Stirling’s, Cup and Gown, and the Pub (after 8 p.m.), as well as at Green’s View Grill and in the Sewanee Village.\nThe Sewanee Dining team has continued enhanced cleaning and sanitizing of food preparation and serving areas in dining locations, handwashing, and use of masks and gloves to follow Tennessee and CDC guidelines.\nRemember to do your part:\n- Follow the 3W’s in all dining locations, just as you do elsewhere on campus. Wear your mask, wash your hands, watch your distance.\n- Follow any entry/exit and directional signage while moving through the dining location.\n- Use hand sanitizing and/or handwashing stations at the entrance of each dining location.\nThis is still a difficult time in the course of the pandemic. Sewanee’s testing and quarantine protocols—for students and employees—proved in the fall to be very effective in creating a safe environment for offering meal service to students. We expect that to continue for the spring semester.\nTake-out options allow students to socialize (safely, outdoors) over meals with friends. We know there will be days this winter when the weather will make that difficult. But there also will be chilly, sunny days—make the most of those!\nIt is possible that testing and quarantine requirements occasionally will take Dining staff members away from their jobs for periods of time. If that happens, the number of stations or variety of meal options might be temporarily reduced. Sewanee Dining will always strive to offer as many delicious and nourishing choices as possible.", "domain": "food"}
{"url": "http://www.priceseries.com/trade/GPK-Graphic-Packaging-Holding-Company-stock-gains-5-percent-a-Trade-Record-by-priceSeries-2019060320190620.html", "date": "2019-12-09T18:07:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540521378.25/warc/CC-MAIN-20191209173528-20191209201528-00193.warc.gz", "language_score": 0.9536213874816895, "token_count": 239, "dump": "CC-MAIN-2019-51", "global_id": "webtext-fineweb__CC-MAIN-2019-51__0__6820501", "lang": "en", "text": "Graphic Packaging Holding Company, together with its subsidiaries, provides paper-based packaging solutions to food, beverage, and other consumer products companies. It operates through three segments: Paperboard Mills, Americas Paperboard Packaging, and Europe Paperboard Packaging. The company offers coated unbleached kraft (CUK) and coated recycled paperboard (CRB) to various paperboard packaging converters and brokers; and paperboard folding cartons primarily to consumer packaged goods companies serving the food, beverage, and consumer product markets. It also manufactures corrugated medium; offers various laminated, coated, and printed packaging structures that are produced from its CUK and CRB, as well as other grades of paperboard that are purchased from third-party suppliers; designs and manufactures specialized packaging machines that package bottles and cans, and non-beverage consumer products; and installs its packaging machines at customer plants and provides support, service, and performance monitoring of the machines. The company markets its products primarily through sales offices and broker arrangements with third parties in the Americas, Europe, and the Asia Pacific. Graphic Packaging Holding Company was founded in 1992 and is headquartered in Atlanta, Georgia.", "domain": "food"}
{"url": "http://ribcotakeaway.co.za/index.php/retail/", "date": "2023-12-11T09:28:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679103810.88/warc/CC-MAIN-20231211080606-20231211110606-00336.warc.gz", "language_score": 0.9403676986694336, "token_count": 266, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__212200317", "lang": "en", "text": "The Ribco. Brand of Pre-Cooked Marinated Spare Ribs has been supplied to the hospitality industry in South Africa through its sister company Ribs ’N Meat ,since 1992.\nRibs ’N Meat is a licensed supplier to numerous Franchise and Retail groups throughout South Africa and exports to SADEC countries for these groups trading outside of South Africa’s borders.\nOnly the Best Spare Ribs are used in the processing of product for the Ribco. Brand. These are sourced and imported from Europe in order to meet the Quality Standards and Consistency required to insure supply and demand quotas are met for the South African market.\nWith 25 years knowledge and experience gained from trading in the market place, it is of utmost importance to have Food Safety Standards and accredited practices in place to protect the consumer with traceability. That is why Ribs ’N Meat has these Accreditations in place ,\nHACCP – International Food Safety Standard\nPRRS – Production Plant for Importation of restricted pork products into RSA\nImport – Licensed\nExport – Licensed, SADEC Countries\nAll product are traceable from Farm to Fork.\nWe at Ribco will meet with the prospective client in order to put together a tailor made product, specific to our clients need.", "domain": "food"}
{"url": "http://kitchentigress.blogspot.be/2012/06/video-10-minute-kaya-coconut-egg-jam.html", "date": "2017-04-28T14:09:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917122992.88/warc/CC-MAIN-20170423031202-00373-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9300386309623718, "token_count": 462, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__137425851", "lang": "en", "text": "To enjoy a kaya toast brekky at home:\n1. Make kaya in 10 minutes using the recipe here, up to one week ahead. On no account make kaya the traditional way which involves a double-boiler and stirring for hours on end. If you have a lot of free time, I suggest you bathe your dog, read a book, or take a nap.\n2. The night before the kaya toast breakfast, remove eggs from the fridge to let them come to room temperature.\n3. 15 minutes before serving, put the kettle on.\n4. Pour some boiling water into a pot, enough to fill about 4 cm. Using a spoon or ladle, put the eggs in the pot. Add more boiling water as necessary so that the eggs are just submerged. Cover the pot and set the timer for 10 minutes for 55 g eggs. For bigger eggs, increase the time by 1 minute, and vice versa. If the pot is crowded, increase by another 1 minute, and vice versa.\n5. Pour some boiling water into serving bowls. Half-boiled eggs should be served in warm bowls, don't you think?\n6. Make the drink of choice, which is kopi gau xiu dai for me.\n7. Set the table – kaya, butter, dark soya sauce, ground white pepper, knives, spoons, plates, etc. Or maybe you'll be setting the tray for a lucky someone who's getting breakfast in bed?\n8. After the eggs have been steeping for 5 minutes, toast the bread.\n9. When the timer goes off, drain the bowls and eggs.\n10. Tuck in whilst the toast and eggs are hot. Break 1-2 eggs into a warm bowl, using a spoon to dig out the residual egg white in the shell. Season with dark soya sauce and ground white pepper to taste. Spread a piece of toast with kaya, then top with sliced cold butter. I like my kaya roti thick-sliced and open-faced; most people do thin-sliced and closed, I think. Stir the egg(s) slightly and dunk the toast. Enjoy!\nClick here for the recipe.", "domain": "food"}
{"url": "https://www.shogunfightgym.com/post/losing-weight-with-ketosis-unleash-the-power-of-the-ketogenic-diet", "date": "2024-04-14T11:30:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816879.25/warc/CC-MAIN-20240414095752-20240414125752-00866.warc.gz", "language_score": 0.9178187847137451, "token_count": 266, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__113057277", "lang": "en", "text": "The ketogenic diet is a low-carbohydrate, high-fat diet that has gained popularity due to its potential benefits for weight loss. Here are some ways in which it can help with weight loss:\n1. Increased fat burning: When following a ketogenic diet, the body enters a state called ketosis, where it primarily burns stored fat for energy instead of carbohydrates. This process can aid in accelerating weight loss.\n2. Reduced appetite: The high-fat content and moderate protein intake on a ketogenic diet can help increase satiety, making you feel fuller for longer periods. This reduced appetite may lead to decreased calorie intake and ultimately contribute to weight loss.\n3. Stable blood sugar levels: By drastically reducing carbohydrate intake, the ketogenic diet helps stabilize blood sugar levels and insulin response. This can prevent sudden spikes and crashes in blood sugar, reducing cravings and the likelihood of overeating.\n4. Improved metabolic health: Following a ketogenic diet can lead to improvements in several metabolic markers, such as insulin resistance, triglyceride levels, and HDL (good) cholesterol. These changes can enhance overall metabolic health and support weight loss.\nIt is essential to consult a healthcare professional before starting any new diet, as the ketogenic diet may not be suitable for everyone and may have potential side effects.", "domain": "food"}
{"url": "http://westonsonline.blogspot.com/2007/08/congratulations-earlene.html", "date": "2018-07-18T02:53:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590046.11/warc/CC-MAIN-20180718021906-20180718041906-00633.warc.gz", "language_score": 0.8655151128768921, "token_count": 605, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__201412386", "lang": "en", "text": "I was delighted to open today's Contra Costa Times, and find a front-page (of the food section) honorable mention of one of my favorite church ladies!\nApparently, Earlene Boyd is a top-ten finalist for a recent \"invent an expressive pie\" contest. Earlene, one of our church deaconesses, is quite famous for her baking skills, and when we know she's bringing by snacks for youth group, we always try to show up hungry. Here's her winning submission:\nOver Indulgence Chocolate Puddle Pie\nMakes 1 9-inch pie\n-1 cup pecans, coarsely chopped\n-3 ounces bittersweet chocolate (Ghirardelli bar), coarsely chopped\n-1/2 cup (1 stick) butter\n-1 cup sugar\n-4 tablespoons cornstarch\n-2 eggs, beaten\n-1 teaspoon vanilla\n-1 9-inch unbaked pie shell\n-2 ounces semisweet chocolate, coarsely chopped\n-3 tablespoons whipping cream\n-1/2 cup whipping cream\n-2 tablespoons confectioners' sugar\n1. Preheat the oven to 350 degrees. Put the pecans in a pie pan and toast them for about 10 minutes. Set aside.\n2. In a microwave-safe bowl, melt together the bittersweet chocolate and the butter in the microwave for 1 minute. Remove from microwave, and stir until melted and smooth. Set aside.\n3. In a medium bowl, mix together the sugar and the cornstarch. Stir in the beaten eggs and vanilla, then stir in the melted chocolate mixture until well-mixed. Stir in the toasted pecans. Pour mixture into the pie shell, and bake for 40 minutes.\n4. When the pie is almost finished baking, make the \"puddle.\" In a small microwave-safe bowl, melt together the semisweet chocolate and the 3 tablespoons whipping cream in the microwave for 30 seconds. Remove from microwave, and stir till melted and smooth.\n5. As soon as the pie comes out of the oven, poke holes, at 1-inch intervals, all over the top, with the greased end of a wooden spoon. Then, using a small spoon, fill each of the holes with the melted ganache. If some sink in, fill them up again, until all chocolate is used.\n6. Set the pie on a rack to cool. Whip together the 1/2 cup whipping cream and confectioners' sugar until thick and creamy. When the pie is cooled and ready to serve, cover the top with the whipped cream. Sprinkle with grated chocolate.\n-- Submitted by Earlene Boyd\nPer serving (based on 8): 570 calories, 5 g protein, 49 g carbohydrates, 43 g total fat, 18 g saturated fat, 110 mg cholesterol, 130 mg sodium, 3 g fiber. Calories from fat: 68 percent. -- Times analysis", "domain": "food"}
{"url": "https://www.hotelthisted.dk/en/restaurant", "date": "2024-03-01T17:28:08Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475422.71/warc/CC-MAIN-20240301161412-20240301191412-00489.warc.gz", "language_score": 0.9433175325393677, "token_count": 274, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__157044405", "lang": "en", "text": "The RESTAURANT offers well-prepared culinary experiences inside\nOpen Monday - Thursday from 17.30 - 22\nFriday and Saturday from 17.30 - 23\nThe kitchen closes for orders at 21\nTables are reserved in advance: tel: 97925200 email: firstname.lastname@example.org\nHotel Thisteds Restaurant has a tradition of preparing high-quality gourmet food.\nThe Danish-Italian inspired kitchen offers a varied selection of a la carte dishes, just as is always offered menu of the week, fish of the day and dish of the day, put together by the head chef in line with seasonal ingredients - Danish as far as possible and preferably purchased locally.\nThe restaurant is stylishly and comfortably furnished. Beautifully decorated with fresh flowers and the atmosphere is calm and subdued.\nIn the summer, and when the weather permits, many guests appreciate enjoying dinner in the beautiful courtyard. Here you are sheltered from the wind and the sounds of the city, and the atmosphere is informal.\nThe location in the center, with walking distance to Thisted Music Theater and the city's other offers, makes the restaurant an obvious choice when you want a delicious meal, before or after cultural experiences.\nLunch is possible by arrangement for companies, conferences and meetings.\nOpen on Sundays only for parties by appointment", "domain": "food"}
{"url": "https://beba.dev.ensolarado.de/restaurant/", "date": "2024-02-21T22:10:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473558.16/warc/CC-MAIN-20240221202132-20240221232132-00089.warc.gz", "language_score": 0.8889296054840088, "token_count": 330, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__158271844", "lang": "en", "text": "Inspired by ancient Jewish cuisines from around the world. Dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.\nBeba is the restaurant at the Gropius Bau Museum. The restaurant features a beautiful indoor vertical garden by Infarm with a large assortment of flavourful herbs & vegetables, harvested minutes before serving.\nWe designed the menu inspired by ancient Jewish cuisines from around the world.\nWe have been excavating our culinary roots, collecting recipes from the entire Jewish diaspora, from Persia to Russia, Argentina to Yemen and put together a collection of dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.\nAlongside the garden-to-table menu, Beba is serving a selection of delicious pastries handmade by Cynthia Barcomi.\nDrinks include Barcomi’s coffee, roasted right here in Kreuzberg, herbal teas from our vertical garden, colourful, refreshing soft drinks made in-house and local craft beer.\nMonday11:00 – 17:00\nWednesday11:00 – 17:00\nThursday11:00 – 17:00\nFriday11:00 – 17:00\nSaturday11:00 – 19:00\nSunday11:00 – 19:00\nDue to the current regulations you must have a proof of vaccination or proof of recovery or a test from the past 24h (3G).\nIf you are more than 8 please send an email with your reservation details to: firstname.lastname@example.org", "domain": "food"}
{"url": "https://herecanada.ca/ode-to-the-humble-egg/", "date": "2022-10-02T06:47:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030337287.87/warc/CC-MAIN-20221002052710-20221002082710-00124.warc.gz", "language_score": 0.9056254029273987, "token_count": 2912, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__41623561", "lang": "en", "text": "Ah, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. Or it can be the main event. It is, ultimately, cheap and cheerful!\nby Daniela Pagliaro | photography by Nadia Pagliaro\nThrough my world travels and my most recent journey into handmade pasta, I have come to believe that the humble egg is the world’s most versatile ingredient.\nAh, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. It can be the main event, like with Mexico’s famous breakfast dish, Chilaquiles, it can be a sauce like with Italy’s famous Spaghetti a la Carbonara, or it can be the deep, yellow binder in handmade pasta dough.\nIt’s a demure yet powerful protein-packed pod that can catalyze culinary alchemy. It comes in its very own eco-friendly packaging. It’s cheap and cheerful.\nIn the following recipes, the fresh egg takes the cake!\nA rural riff on the traditional dish: Spaghetti alla Carbonara\nSpaghetti alla Carbonara is one of the most famous Italian pasta dishes. It was my favourite meal to order as a kid when we went out for family dinners at an authentic Italian restaurant.\nThis might sound funny coming from someone who makes fresh pasta for a living, but this dish works best with dry pasta. Trust me on this!\nTraditional carbonara is made with five simple ingredients: spaghetti seasoned with browned guanciale, black pepper, Pecorino Romano cheese and beaten eggs. No cream, no garlic, no onion and definitely no peas! (Guanciale is cured pork jowl or cheeks. Salted and peppered, it’s left to mature for three months. It has a lot of flavour and fat; pancetta is drier. If you can find it, use it.)\nThe “rural riff” on the dish includes fresh eggs, a mix of Parmigiana and Pecorino Romano, and locally smoked bacon with a high fat content to mimic the guanciale.\nIt’s made in a few simple steps, but it’s the attention to detail that is key to success with this dish. Timing is everything and it must be enjoyed immediately so the sauce doesn’t dry out.\nThe other key is the ratio of whole eggs to yolks to achieve that creaminess we all love. To simplify, remember that it’s one whole egg for every four people plus one yolk per person.\nYield: Makes four servings\n350g dried spaghetti\n200g (about 1/2 pound) locally smoked bacon, cubed (the fattiest you can find)\n1 whole egg plus 3 yolks\n64g (½ cup) grated Pecorino Romano cheese\n64g (½ cup) grated Parmigiano Reggiano cheese\nFresh cracked black pepper\nTears of the pasta gods, as Pasta Queen likes to call it (starchy pasta water)\n1. Cook pasta according to package instructions. Make sure to generously salt the water so it tastes like the ocean. When the pasta is done, reserve 120ml (1/2 cup) of the starchy water before draining.\n2. While the pasta is cooking, heat a large skillet over medium heat. Add the cubed bacon and cook until it is crispy and golden and the fat has rendered. Turn off the heat.\n3. In a small bowl, whisk the eggs and the cheeses until well combined.\n4. Return the bacon pan to medium heat and add half of the reserved pasta water. Gently toss the spaghetti into the pan and agitate the pan over the heat until the bubbling subsides. Most of the pasta water will absorb or evaporate.\n5. Remove the pan from the heat and add the egg mixture using a spatula to get all that yummy, golden creaminess into your pasta. Stir quickly until the eggs thicken. There will be enough heat to cook the eggs but you have to work quickly to prevent the eggs from scrambling. If the sauce seems too thick, you can thin it out with some more of the reserved pasta water, one splash at a time until it reaches the desired consistency.\n6. Grind some black pepper over it liberally and taste for seasoning. It may not need salt because the bacon and cheeses have their own saltiness.\n7. Serve and enjoy immediately with friends or family. It’s a bit of performance, so have fun!\nFresh egg dough and Tagliatelle\nAs a first-generation Italo-Canadian, I have been enjoying handmade pasta for decades. My grandmother, Ortenzia Giordano, was the classic nonna – a second kitchen in her basement, a front-zippered apron and labouring for hours to make cannelloni for family gatherings, even into her 90s. She was the inspiration for my small-batch pasta business, OG Cucina.\nThis recipe is the gateway to handmade pasta making. Its beauty is in its simplicity – flour, fresh eggs, water and salt. No precision cutting required, no machine needed, but you should use a scale.\nFlour is a compressible powder and fresh eggs come in different sizes, so using cup measurements and counting eggs as though they’re uniform will make your pasta journey more frustrating.\nYield: About 450g of pasta or four servings\n300g 00 pasta flour: doppio zero (grocery stores that sell PC products carry it)\n185g (3/4 cup) wet ingredients: 2 large eggs plus 3 large egg yolks, water (see instructions)\n2 tsp fine kosher salt\nExtra flour for preparing to fold and cut the dough\nCoarse semolina flour for final dusting and storage (Bob’s Mills version is readily available)\n1. Weigh 300g of flour and place in the medium sized bowl, add the salt and mix thoroughly with a fork. Don’t forget to tare (reset) the scale with the empty bowl on it first.\n2. Heap the flour onto your work surface and make a well in the centre about 12cm to 15cm (5 to 6 inches) in diameter. You can use a flat-bottomed measuring cup to do this if you like.\n3. Place your small bowl on the scale and tare. Add two whole eggs, followed by three egg yolks, then add water until you reach 185g. If you accidentally add too much water, don’t fret. You can whisk everything together and simply pour some of the mixture out.\n4. Gently pour your wet ingredients into the flour well. Using a fork, gently beat the eggs until combined, then keep incorporating the flour into the eggs by scooping around the inside of the flour mound to slowly incorporate more flour until it’s mostly absorbed into the egg mixture.\n5. At this point, start using your hands and gather it into a loose ball. This will be messy, so enjoy it!\n6. Knead the dough for about 10 minutes to activate the gluten, which makes the dough stronger and elastic.\n7. Set aside for 30 minutes in a tight lidded bowl or wrap well in plastic wrap so it’s airtight.\n8. Once your dough has rested, cut it into four equal pieces. Use one piece at a time and keep the remaining pieces in the airtight container or plastic wrap to prevent drying.\n9. Generously flour your work surface and rolling pin and roll one piece at a time into a large, paper-thin sheet. Enjoy the workout!\n10. Once the dough has been rolled out, flour both sides generously, fold it over in a roll. Cut the roll of pasta into strips roughly 60cm (¼ inch) thick. Then dust with more flour and unravel them. Repeat this process with the remaining dough.\n11. Set cut pasta aside on a tray. I like to sprinkle mine with semolina flour to prevent sticking. Leave out at room temperature if you are cooking it immediately or cover and place in the fridge to be cooked later. The dough may darken if left in the fridge for 24 hours, but it has not gone bad.\n12. Boil a large bot of heavily salted water (the key to great tasting pasta!) and cook your pasta for roughly two minutes. When it floats to the top, it’s ready. Strain and enjoy with a sauce of your choice.\nFresh eggs as the main event: Chilaquiles con Salsa Roja\nIn the winter of 2019, my daughter and I spent three weeks backpacking around the Yucatán Peninsula in southeastern Mexico. We were in search of the perfect chilaquiles, Mexico’s beloved traditional breakfast food.\nThis has become my go-to brunch meal when I’m entertaining friends and family, but it’s a showstopper at any time of day.\nThere are many incarnations of this dish and my recipe is just one variation. I encourage you to play with protein substitutions like chicken or black beans, or use a salsa verde if you can lay your hands on tomatillos in your neck of the woods. This is the perfect morning-after meal because you get to use your day-old tortilla chips!\nIngredients for the Salsa Roja\n3 fresh whole Roma or San Marzano tomatoes or 400g of baby San Marzanos\n5 garlic cloves, peeled\n1 jalapeño pepper, stemmed (seeded if you don’t like a lot of heat)\n1 fresno chile, stemmed (seeded if you don’t like a lot of heat, or skip and add another jalapeno)\n1/2 yellow onion, roughly chopped\n5ml (1 tsp) cumin seeds\n240ml (1 cup) water\nZest and juice of 1 lime\n5ml (1 tsp) sea salt\nDirections for the Salsa Roja\nIn a large saucepan over medium-high heat, char the outside of the tomatoes, garlic and chiles and then add the onion and cumin seeds. Continue to cook about three more minutes. Add water, lime zest, lime juice and salt. Simmer uncovered for 20 minutes.\nWhen the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product a bit chunky. If it’s too thick, add a bit more water. It will keep for up to seven days.\nTip: Pour into a mason jar while still hot, twist on the lid and let cool on the counter for about 30 minutes until you hear the lid “pop” and seal. Store in the fridge. Tastes best on the second day!\nThe Rest of the Ingredients:\n4 healthy handfuls of leftover large, lightly salted or unsalted tortilla chips\n475ml (2 cups) salsa roja\n260g (2 cups) shredded haloumi (crumbled feta or shredded\nMonterey jack cheese are also delicious)\n32g (1/4 cup) pickled jalapeños\n1 avocado, cut lengthwise into 65ml (1/4-inch) thick slices\n120ml (1/2 cup) sour cream\n1/2 bunch cilantro leaves\nPea sprouts or other sprouts\nZest from whole lime\nPinch of sea salt\nThe Rest of the Directions:\nPreheat oven to 180C (350F).\nMeasure and prepare all ingredients and have them ready ahead of time. If you’ve already made your salsa roja, now is the time to take it out of the fridge, pop it in a medium saucepan and heat on medium-low. If not made ahead, make it now.\n1. Once the oven has preheated, place tortilla chips on a baking sheet and bake until they start to sizzle. Remove and set aside.\n2. Zest the lime and combine with sour cream. Set aside and cut the zested lime into quarters for later.\n3. Equally distribute the baked tortilla chips onto the four platters.\n4. Sprinkle each with equal amounts of shredded cheese.\n5. Spread a ladleful of hot salsa roja over the chips and cheese.\n6. Lovingly place the pea shoots or other sprouts in a clump on top of the cheese, a bit off centre.\n7. Fry the eggs in oil of your choice, sunny side up or poach them lightly if you like a runnier egg (I do!).\n8. Place two eggs on each of the tortilla beds.\n9. Pour some extra salsa roja on top.\n10. Garnish with cilantro, a blob of lime sour cream, avocado slices and a few pickled jalapenos.\n11. Season with sea salt and pepper to taste.\n12. If you manage to get your hand on Mexico’s famous condiment, Tajin, use it!\nDaniela Pagliaro has been a resident of Haliburton County since 1998. She learned the art of pasta making from her Nonna Ortenzia Giordano and recently started OGCucina in honour of her Nonna. Follow Daniela’s adventures on Facebook – facebook.com/ogcucina and Instagram – instagram.com/og_cucina and on her website https://og-cucina.square.site/", "domain": "food"}
{"url": "https://www.advicecase.com/articles_30cmha.html", "date": "2020-02-18T07:47:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-10/segments/1581875143635.54/warc/CC-MAIN-20200218055414-20200218085414-00260.warc.gz", "language_score": 0.9756379723548889, "token_count": 385, "dump": "CC-MAIN-2020-10", "global_id": "webtext-fineweb__CC-MAIN-2020-10__0__111988978", "lang": "en", "text": "Although India is the biggest consumer of tea worldwide the United States is the biggest consumer of iced tea in the world. Americans drink nearly eighty five percent of their tea as iced tea. While for years, sweetened tea has been the cold beverage of choice for many parts of the country, unsweet tea has gained a lot of momentum the last decade or so, as people look for ways to cut out excess sugar from their diets. It is so prevalent a drinking habit that when tourists come to visit they often wind up with iced tea even though they may have been thinking in terms of a nice cup of hot tea. This is especially true in the Deep South of the United States, where having iced tea on hand is absolutely necessary before receiving guests into a home or food establishment. Fortunately, more people are thinking in terms of featuring both hot and cold tea on the menu, which helps to take some of the confusion out of the process, even for persons not familiar with local custom. In any event, the iced tea maker has become quite a hot kitchen appliance in a number of homes and small businesses around the country.\nMany people will make their iced tea in a large pitcher after boiling the water to make the tea. Then they add their ingredients, ice, sugar, lemon and whatever else they like and then stir. But with an ice tea maker the process is faster and the results are better. You put the tea, ice and water into the machine and in a few minutes you have iced tea to your liking. At the same time you can put the sugar in and this way you will have it sweetened the way you prefer. These iced tea machines are not expensive and if you enjoy drinking a lot of iced tea, or have a family that does or maybe you like to entertain guests who do; this is the easiest and quickest way to make quality iced tea.", "domain": "food"}
{"url": "https://therustyflameco.com/products/bag-of-mixed-fruit", "date": "2021-10-25T22:58:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587770.37/warc/CC-MAIN-20211025220214-20211026010214-00699.warc.gz", "language_score": 0.8864755630493164, "token_count": 164, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__62371876", "lang": "en", "text": "Refresh your space with a bowl of faux fruit that looks good enough to eat! Add a pop of color, texture, and dimension to dough bowls, baskets and other centerpiece arrangements. Packages contain 6 fruits.\n* Mixed Fruit: Contains a pomegranate, a mango, a kiwi, a peach, a plum, and an apple!\n* Lemons: Natural-looking texture, bright yellow color, and a green stem. Dimensions are 3.5\"Lx2\"W\n* Oranges: Combine these foam oranges with other fruit for a custom piece of decor that will last all year long. 3\"x3\"\n* Pears: These delicious-looking green pears will have you convinced they're the real thing! 6\"Lx3.25\"W", "domain": "food"}
{"url": "http://smallbatchcafe.ca/?page_id=352", "date": "2017-12-16T16:39:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948588294.67/warc/CC-MAIN-20171216162441-20171216184441-00643.warc.gz", "language_score": 0.9380393624305725, "token_count": 325, "dump": "CC-MAIN-2017-51", "global_id": "webtext-fineweb__CC-MAIN-2017-51__0__143563232", "lang": "en", "text": "The Small Batch is a cafe & eatery located in the heart of beautiful downtown Kingston Ontario. Our concept is simple: we prepare small batches of sandwiches, soups and salads throughout the day, made with fresh ingredients sourced locally whenever possible. We also bake tasty, homestyle treats in-house. Our selection varies daily depending on what’s in season and what our farmers and suppliers have on hand; follow us on Facebook or Instagram or call us at 613-767-0996 to see what’s on the menu.\nThe Small Batch serves Pilot Coffee Roasters coffee, as well as Pluck teas and Sloane Fine Teas, and a variety of hot and cold espresso-based drinks. Come visit us at our newly opened location at 282 Princess St and enjoy free wifi, plenty of outlets and USB ports. Let our friendly staff prepare something for you to take out, or pop in after work for some flavourful and fresh options to take home.\nHours of operation are 8-7 Monday to Friday, 8-5 Saturday and 10-5 Sunday.\nYou can now enjoy an amazing cup of Pilot Coffee at home! Let our knowledgeable staff help you pick the right beans and teach you how to make the perfect cup of coffee. Available in 12 oz bags.\nIf you’re curious about our exceptional coffee roaster, check out Pilot Coffee Roasters and learn more about their direct trade model, which provides premium prices to farmers. Pilot is committed to tracking down the highest quality beans and roasting each one to perfection, unlocking the full flavour potential.", "domain": "food"}
{"url": "http://barnison.com/barnison_farm", "date": "2017-04-26T07:45:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917121216.64/warc/CC-MAIN-20170423031201-00348-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9766684770584106, "token_count": 199, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__60453153", "lang": "en", "text": "History of Barnison Farm\nWe purchased our ten acre Southeast Austin property in 2004 with no prior agricultural experience, but with plenty of big dreams and motivation. Nine months later we were selling our first batch of free range poultry products at the Downtown Austin Farmer's Market. From the day the chicks were born until the day they were passed across the counter to our customers, Jeremy was the only person to handle the bird. We were solely responsible for each animal from the feeding and caring for, to the processing and marketing. After four years of selling chickens at the market and interacting with several local chefs and restaurants, Jeremy found his true passion was in the kitchen, rather than in the field.\nWe still have a few animals on the farm, including a happy flock of laying hens. In the future we hope to expand our farm to include a variety of pastured animals and come to a happy balance of food and farming.\nCheck out our photo gallery for pictures of life on the farm.", "domain": "food"}
{"url": "https://www.totalhipaa.com/thanksgiving/", "date": "2021-08-06T04:36:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046152112.54/warc/CC-MAIN-20210806020121-20210806050121-00670.warc.gz", "language_score": 0.9532814025878906, "token_count": 134, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__269046300", "lang": "en", "text": "Happy Thanksgiving from all of us at Total HIPAA!\nThis year, we invite you to celebrate Thanksgiving by sharing. Please consider donating to your local food bank to help families all across our country gather together around a full table this holiday season. Every dollar you give to Feeding America can provide at least ten meals to families in need. The Feeding America nationwide network of food banks distributes 4.3 billion meals per year through their food pantries and meal programs throughout the United States. Their mission is to lead the fight against hunger, and we cannot think of a better cause to support.\nPlease enjoy a lovely and safe holiday with those closest to you.", "domain": "food"}
{"url": "https://katherinedoesit.com/2013/01/22/food-photography-shame-and-jam-striped-vanilla-bean-cookies/", "date": "2023-06-08T17:57:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224655092.36/warc/CC-MAIN-20230608172023-20230608202023-00401.warc.gz", "language_score": 0.9492397308349609, "token_count": 758, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__113227537", "lang": "en", "text": "When I’m in the mood to try a new recipe, I play one of two games: one is “What Would Happen If…” and the other, which I tried on this day, is “What’s in the Pantry.” This past summer, I had an unused vanilla bean left over from The Night of the Awful Scones. (So bad! So very depressingly bad.) Since I completely abandoned that scone recipe, I had a vanilla bean without a home.\nI had recently seen a delicious-looking recipe for Jam Striped Lemon Cookies over at Clockwork Lemon, so I made it work for what I had at hand- vanilla beans, strawberry jam, and apricot preserves. While I did them in long strips and sliced them, I think this recipe would also work great as a thumbprint cookie. The cookie is really wonderfully light and buttery and the jam makes them just chewy enough for my liking. I also love that the recipe seems to be very adaptable – I’d love to try the original lemon cookie with raspberry jam, but it held up to my random flavor adjustments quite well.\nBy the way, how about those photos, eh? The composition! The angles! The I-obviously-baked-these-well-after-sundown of it all! It hurts me too, trust me. I read/stalk enough other foodie blogs to know what a good cookie photo looks like and I’m not looking at any right now. I’m just taking solace in the fact that I know they’re bad photos. I once heard a very reassuring speech on creativity with a moral that was approximately the following: If you know you suck, at least that means you have taste. You just don’t have the skill to meet your own standards yet. So there’s that. I have style, I just can’t make it happen quite yet. To growth!\nJam Striped Vanilla Bean Cookies (slightly adapted from Clockwork Lemon)\nYield: about 40 inch-wide cookies\n2 cups all-purpose flour\n2/3 cup sugar\n½ teaspoon baking powder\n1 split and scraped vanilla bean\n¾ cup softened butter\n1 large egg\n1 and ¼ teaspoons vanilla extract\nJam of your choice\nStir together flour, sugar and baking powder. Beat in the butter, egg, vanilla bean, and vanilla extract until dough comes together. Divide the dough into 4 equal-sized balls, cover in plastic wrap and chill in the refrigerator 15-20 minutes.\nPreheat the oven to 350 F. Cover two baking sheets with parchment paper.\nWorking with one ball at a time, knead and squeeze the dough into a rope 12”-13” long. Place on the parchment and flatten into a strip about one inch wide. Repeat with other balls of dough. Using your fingers, make a depression down the center of each strip. Use your fingers to pinch the edges into a wall that can hold the jam, being careful not to make the bottom too thin to hold the jam after baking.\nFill the channel with jam. Bake for 15-20 minutes, until edges are slightly golden.\nSlide parchment from the baking sheets and slice cookies diagonally while they are still warm.\nThese cookies look SO cute! I love the idea of the jam in the middle and the fact that they are not your typical round shaped cookie. Absolutely lovely!\nThanks! I definitely love that they’re a unique shape too. And thanks for the first comment EVER – I’m quite excited 😀", "domain": "food"}
{"url": "https://roamingchina.com/top-20-famous-food-in-chengdu/", "date": "2024-04-16T09:50:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817081.52/warc/CC-MAIN-20240416093441-20240416123441-00299.warc.gz", "language_score": 0.9321070909500122, "token_count": 3074, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__17284824", "lang": "en", "text": "Chengdu’s cuisine is not only renowned abroad but also ranks among the top in China. Every year, many people visit Chengdu for various reasons, such as to see giant pandas or explore popular commercial areas like Taikoo Li. However, there are also numerous foodies who come to Chengdu specifically for its delightful cuisine.\nChengdu’s food is famous for its spiciness and mouthwatering flavors, making you want to indulge from morning to night. You might even gain a few pounds after a trip, haha. The most well-known dishes abroad are probably hot pot, mapo tofu, and kung pao chicken, but Chengdu has many more famous and delicious foods to offer. Let me introduce them to you one by one.\nHot Pot (火锅)\nHot pot is probably the most famous food in Chengdu, known for its spicy and fragrant flavors. Whether it’s the spicy version or the clear broth one, Chengdu offers hot pots to satisfy various tastes. Throughout the streets and alleys, you can find various hot pot restaurants. In the cold winter, a bowl of hot pot not only warms you up but also lets you savor the unique deliciousness of Chengdu.\nChuan Chuan (串串)\nChuan Chuan in Chengdu follows a relatively fixed authentic recipe. First, beef is cut into small pieces and then cooked. Wheat gluten is mixed with starch and flour, boiled, and then pressed into bowls. Special spicy and numbing sauce, peanut sauce, soy sauce, garlic paste, coriander, and sesame are poured over it as condiments. The charm of Chengdu Chuan Chuan lies in its unique aroma and texture – the slight wheat gluten fragrance hits your nose, followed by the lingering taste of chili and peanut sauce, making you want to take another bite.\nSpicy Hot Pot (麻辣烫)\nSpicy Hot Pot, a distinctive Chengdu snack and a part of Sichuan cuisine. The skewers are prepared with ingredients like Sichuan peppercorns, chili, star anise, cinnamon, ginger, garlic, and more. Various vegetables and meat are boiled in hot water, removed, and then mixed with pre-prepared spicy seasonings. They are served in a spicy broth and sprinkled with chopped coriander.\nInstant Boiled Spicy Hot Pot (冒菜)\nInstant Boiled Spicy Hot Pot is one of Chengdu’s most distinctive traditional snacks, made primarily with meat, tofu, vegetables, seafood, and mushrooms. It boasts a spicy and fragrant flavor that is both numbing and savory. The key eating method for Instant Boiled Spicy Hot Pot is called “Gan Die,” which involves placing dry chili powder in a small dish and adding salt, MSG, and other seasonings. The cooked ingredients from the pot are lightly dipped into the “Gan Die” before being savored, creating a delicious and spicy sensation in every bite.\nPork Lungs in Chili Sauce (夫妻肺片)\nPork Lungs in Chili Sauce is a must-try delicacy in Chengdu. It mainly consists of beef tripe, beef heart, beef tongue, beef stomach, and beef, which are marinated and then thinly sliced. The dish is served with chili oil, chili powder, and other seasonings, creating a rich, tender, and spicy flavor that is incredibly appetizing.\nKung Pao Chicken (宫保鸡丁)\nKung Pao Chicken is a famous traditional dish both in China and abroad. It’s made by stir-frying diced chicken with peanuts, dried chili, and other seasonings, then seasoned with vinegar and sugar. The result is a flavorful, spicy, and delicious dish that pairs perfectly with rice.\nSpicy Rabbit Head (麻辣兔头)\nSpicy Rabbit Head is a popular Sichuan specialty snack made from frozen fresh rabbit heads, accompanied by dried chili, spices, and refined oil. When eating, the rabbit head is split in half to reveal the tender meat in the cheeks and tongue, while the jawbone part is consumed as well. The dish includes the eyeballs and the surrounding meat, though some may choose to skip the eyeballs.\nChilled Rabbit (冷吃兔)\nAlso known as “Spicy and Fragrant Rabbit,” Chilled Rabbit is a traditional Han ethnic delicacy originating from Zigong, Sichuan. It has been enjoyed for over a century. The key to this dish is absolute freshness, as it is stir-fried and served immediately, preserving the best taste and texture of the rabbit meat. The characteristics of this dish include bright color, refreshing and non-greasy texture, a combination of spiciness and sweetness, with firm and chewy meat that leaves a long-lasting aftertaste.\nSichuan Spicy Chicken Skewers (钵钵鸡)\nSichuan Spicy Chicken Skewers is a traditional Sichuan snack that has been passed down since the Qing Dynasty, with a history of over a century. It is served in a ceramic bowl, mixed with primarily spicy seasonings, boneless chicken slices, and various condiments. The dish offers crispy skin, tender meat, and a unique blend of spiciness and fragrance. The chicken slices and accompanying vegetables are skewered with bamboo sticks, dipped in the meticulously prepared sauce, and eaten together.\nTwice-Cooked Pork (回锅肉)\nTwice-Cooked Pork is a representative home-cooked dish in Sichuan cuisine. The term “twice-cooked” means the pork belly is boiled and then thinly sliced before being stir-fried again. It holds a significant position in Sichuan cuisine and is considered one of the most essential dishes. While it may not be as famous as Mapo Tofu internationally, if you visit Sichuan, not trying Twice-Cooked Pork would be truly regrettable.\nFish-Flavored Shredded Pork (鱼香肉丝)\nFish-Flavored Shredded Pork is a traditional Sichuan dish originating from Chengdu during the Qing Dynasty. It consists of shredded pork, wood ear mushrooms, carrot strips, garlic sprouts, and other ingredients, seasoned with doubanjiang (broad bean paste), chili oil, and Sichuan peppercorn powder, creating a unique and flavorful dish.\nMapo Tofu (麻婆豆腐)\nMapo Tofu is not only a must-try dish in Chengdu but also captures the taste buds of many overseas food enthusiasts. This Sichuan dish is characterized by its numbing, spicy, hot, aromatic, crispy, tender, fresh, and lively flavors. The main ingredient is tofu, complemented with garlic sprouts, minced beef or pork, and seasoned with doubanjiang, chili powder, Sichuan peppercorn powder, soy sauce, and sugar. Despite being a simple home-cooked dish, it has gained international fame and remains a must-eat food for both locals and visitors.\nFried-burnt Crispy Potatos (锅巴土豆)\nOn the streets of Chengdu, especially in night markets, you can always find vendors selling this street food. It features crunchy and golden guoba (crust) on the outside and piping hot and soft potatoes on the inside. The addition of small hot peppers on top adds to its irresistible allure. This snack is adored by people of all ages, even those on diets can’t resist its deliciousness.\nZhong Dumplings (钟水饺)\nZhong Dumplings are a well-known traditional snack in Chengdu with a history of over a century. These dumplings are made with fresh minced pork without any added vegetables, unlike other dumplings that usually include vegetables to enhance softness. The dumplings are served with a layer of red chili oil on top. When eating, you mix the dumplings with the chili oil, creating a mouthful of dumplings and soup that tastes far beyond your imagination.\nLong Chao Shou/Wontons (龙抄手)\nLong Chao Shou is a specialty street food of Chengdu known for its tender skin and rich fillings. Whether it’s pork, chicken, or shrimp fillings, you can find them in Long Chao Shou. What sets Long Chao Shou apart is its cooking method – the wontons are boiled and then mixed with various seasonings to enhance their deliciousness.\nDan Dan Noodles (担担面)\nDan Dan Noodles are a widely popular and uniquely flavored snack in Sichuan’s folk culture. It is named after the vendors who carry the noodles on a pole. These noodles have a bright red color and are both fresh and not greasy, with a balanced spiciness that sets them apart as a top-notch Sichuan-style noodle dish. The noodles are smooth, and the main toppings include red chili oil, minced meat, Sichuan preserved vegetables, bean sprouts, Sichuan peppercorn powder, red soy sauce, minced garlic, snow pea shoots, and green onions, creating a delightful combination of flavors, rich with oil and spiciness, making them quite appetizing.\nSweet-Chili Sauced Noodles (甜水面)\nIn Chengdu, Sichuan Sweet-Chili Sauced Noodles are a traditional noodle dish available throughout the streets and alleys. The fermented noodles are cut into chopstick-thick strands, resulting in a chewier texture compared to regular noodles. When mixed with crunchy peanut pieces and thoroughly stirred, the noodles emit a rich aroma, offering a slightly sweet taste followed by a subtle spiciness that leaves a lasting impression.\nLiangfen is a type of street food made primarily from Chinese jellygrass, rice, sweet potatoes, and peas. It is seasoned with soy sauce, vinegar, and chili oil, delivering a refreshing and smooth texture, making it a popular summer delicacy. Chengdu’s Liangfen captivates food enthusiasts with its chili oil – it is vibrant, aromatic, and numbing, leaving a long-lasting aftertaste. When thoroughly mixed with Liangfen, it instantly stimulates your appetite, making you crave for more.\nCold Rice Cake (凉糕)\nIf you visit Chengdu in the scorching summer, there’s no better match than having a serving of Cold Rice Cake. It is a traditional Chinese street snack known for its delightful taste and soft texture. It is believed to have detoxifying and anti-inflammatory properties, as well as providing heat relief and promoting digestion. Made from rice milk and paired with brown sugar water, more and more women regard Cold Rice Cakes a summer delicacy for its beauty-enhancing and thirst-quenching benefits.\nSugar-oil Fried Glutinous Rice Balls (糖油果子)\nSugar-oil Fried Glutinous Rice Balls is a famous street snack in Chengdu, Sichuan. Its yellow and shiny appearance, crispy outside, and sweet and delicious inside make it a delightful treat. Made from glutinous rice, brown sugar, and sesame seeds, the dough is fried in oil and coated with white sesame seeds using bamboo sticks, forming a string of four or five pieces. Each piece of Sugar-oil Fried Glutinous Rice Balls is round and shiny with a reddish-brown color, exuding a caramel aroma, and covered with fragrant white sesame seeds, providing a crispy yet soft texture with every bite.\nRecommended Food Streets in Chengdu\nThe bustling Chunxi Road is a landmark attraction in Chengdu. Although it houses nearly a hundred restaurants, the most authentic Chengdu cuisine can be found hidden in the old streets behind it. Below are some strongly recommended food streets:\nLocated behind the University of Electronic Science and Technology, this perennially popular snack street offers a wide variety of delicious treats. From street-side barbecues to elegant Western restaurants and exquisite Japanese cuisine, you can indulge in a culinary fusion from dawn till dusk.\nAn authentic old street area in Chengdu, this residential quarter allows you to experience the genuine Chengdu flavor. It boasts numerous specialty restaurants, with hotpot restaurants, Japanese cuisine, Sichuan dishes, cafés, and various unique shops lining both sides of the street.\nA trendy spot for street photography, Wangping Street is frequented by many fashionable individuals all year round. With an array of stylish and distinctive dining and entertainment options, it provides a fully immersive experience of urban life that is both grounded and trendy. Here, you can enjoy steaming hotpot, delectable Southeast Asian cuisine, and artsy, internet-famous cafés.\nYulin Street consists of five streets and ten alleys, forming a famous food street in Chengdu where you can find everything you desire for eating, drinking, and having fun. Yulin West Road is known for its lively bar scene, while Yulin Middle Road is the oldest hotpot street in Chengdu. Each street is a treasure trove of gastronomic delights.\nLocated just a few minutes away from Chunxi Road, Sansheng Street is one of the few remaining old streets in the heart of Chengdu. Here, you can savor authentic Chengdu cuisine at long-standing local restaurants offering wontons, bobo chicken, spicy beef tendons, Sichuan dishes, and more, all of which have earned excellent reputation over generations.\nExplore Chengdu’s Culinary Delights – From iconic hotpot and delectable Gong Bao Chicken to mouthwatering Ma Po Tofu, Chengdu’s top 20 must-try dishes are sure to captivate your taste buds. Embark on a gastronomic journey through the city’s famous food streets, savoring the flavors of Jianshe Lane, Tangba Street, Wangping, Yulin Street, and Sansheng Street. Immerse yourself in the rich blend of traditional and trendy cuisines, making your Chengdu trip an unforgettable feast of Sichuan delights!", "domain": "food"}
{"url": "https://vegansnobstore.com/pages/about-us", "date": "2021-10-17T09:55:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323585171.16/warc/CC-MAIN-20211017082600-20211017112600-00375.warc.gz", "language_score": 0.9652642011642456, "token_count": 233, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__266354048", "lang": "en", "text": "Hello, lovely people!\nI’m Melissa, a wife, mom, and founder of Vegan Snob Store. I was born in South America but currently live in Atlanta, GA.\nI’ve always loved to try new things, from travel to outdoorsy things. Veganism is no exception! So, when my husband was diagnosed with hypertension two years ago, I was willing to try anything to help! After doing some research, we decided to try veganism.\nAnd, let me tell you! Not only did it cure my husband’s hypertension, but it completely changed our lives for the better!\nWhile it was a challenge at first to find vegan recipes that would give us a balanced, nutritional diet, we couldn’t deny the way veganism was improving our health and helping us make the world a better place.\nI founded Vegan Snob Store to express my passion for living vegan and to give others who are (or exploring) vegan a fun and fashionable way to make a statement!\nOur goal is to provide a clever and fun way to share our passion for veganism and inspire others and yourself!", "domain": "food"}
{"url": "http://internet.humboldt.k12.ca.us/nutrition-farmtoschool.php", "date": "2017-03-29T11:01:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190295.4/warc/CC-MAIN-20170322212950-00620-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9410115480422974, "token_count": 188, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__145281105", "lang": "en", "text": "Nutrition Education – Farm To School\nFarm Field Trips\nFarm to School Programs connect farms with school cafeterias and classrooms. Varying in scope, these programs can range from farm field trips to nutrition education in the classroom to farm fresh salad bars.\nThe Community Alliance with Family Farmers (CAFF) runs Farm to School Programs in many regions of California, including Humboldt County. CAFF’s Know Your Farmer Education Program offers hands-on nutrition education in the classroom and on working farms, and teaches students the benefits of fruit and vegetable consumption and about local agriculture. CAFF's Farm to Cafeteria Program offers technical assistance and coordination to school districts interested in incorporating locally grown, fresh produce into the cafeteria. CAFF also works closely with the County Offices of Education in Humboldt and Del Norte to help them source local produce and provide farmer profiles for their Harvest of the Month programs.", "domain": "food"}
{"url": "https://thehomecourse.com/family-night-golf-house-grill/", "date": "2019-02-17T00:29:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247481249.5/warc/CC-MAIN-20190216230700-20190217012700-00268.warc.gz", "language_score": 0.9092890024185181, "token_count": 109, "dump": "CC-MAIN-2019-09", "global_id": "webtext-fineweb__CC-MAIN-2019-09__0__52807713", "lang": "en", "text": "Family Night at the Golf House Grill\nBring the family and join us Friday, December 8th from 6-8pm for Family Night at the Golf House Grill!\nAll you can eat pasta dinner includes Caesar Salad and warm garlic bread.\nKids eat FREE with paid adult. $20 per adult excludes tax and gratuity.\nReservations preferred, walk-ins welcome. Call (253) 964-0520 or email firstname.lastname@example.org for reservations and additional details.\nTags: Golf House Grill", "domain": "food"}
{"url": "https://barbatos.com/about-us/", "date": "2023-12-03T17:58:16Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.42/warc/CC-MAIN-20231203161435-20231203191435-00627.warc.gz", "language_score": 0.9846782684326172, "token_count": 782, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__136285625", "lang": "en", "text": "The Pizza Business started in the Barbato family back in the 1930s by John and Agatha Barbato. The first pizza sold by the Barbato family was sold at a neighborhood club known as the Pratola Peligna society, also known as the P.P. club. They would make the pizza at home and bring it to the club, bake it and sell it for 5 cents per slice. This sparked the interest of their boys Pat, Nick and John. Pat and Nick who were in the service, had seen pizza shops in some of the bigger cities. It was then that they decided to open a shop in Erie. In the early 1950s Pat and Nick opened the first Barbato's. Pat and Nick were the original owners, however, the other brothers Fred, Al, and John (Chick) also helped to get the shop started. The original shop was located on 17th and State street where the Holiday Inn parking lot is now located. This original shop was strictly carry out.\nShortly after the shop was in operation the redevelopment authority stepped in and took over that piece of property, forcing the Barbato brothers to move their shop directly across the street. This new shop was much more modern and had a full service dining area. As this shop became a success they felt that there was a need for a shop on the east side of town. Pat spotted a store in Wesleyville which is where they opened their second location in 1955. After a short time Pat and Nick decided to concentrate their efforts on the original location, so they sold their interest in the business to Fred and John (Chick). The shop was opened from 7:00pm to 11:00pm as John and Fred had other full time jobs. After a short time Fred and Pat decided to go into other business ventures. Pat sold his share to Nick and Fred sold his share to John. Pat and Fred opened the A-1 store, on 12th and French St. which is known today as Fred's Furniture and is run by Fred Junior. Pat eventually went into real estate investing.\nJohn (Chick) Barbato Sr., and his wife Amelia, the owners of the Wesleyville location, began making improvements including remodeling and invested in modern equipment. The recipes they used were favorites of Johns mother, Agatha. Johns sons John Jr., Rob and Mike continue using those same recipes today to continue the Italian tradition.\nBarbato's was the first to introduce the pre-baked pizza shell to the Erie market. This dramatically reduced the preparation and cook time. They were also the first in Erie to serve a round pizza and the submarine sandwich. Barbato's motto for years used to be The Home Of The Round Pizza and The Submarine Sandwich. Today, both pre-baked pizza shells and fresh dough pizzas are available. With technological breakthroughs in pizza oven design, it is now possible to serve a fresh dough pizza with only a 3-4 minute longer cook time than the pre-baked pizza shell.\nThe menu has been also expanded to include pasta dishes such as spaghetti, lasagna, gnocchi, antipasto salads and many other traditional Italian dishes.\nOver the years our menu has evolved to include other items such as, Bruschetta Bread, Homemade wedding soup, Calzones and our new lineup of Homemade pastas, Homemade gnocchi & Stuffed shells, to name but a few of the changes our menu has over gone. Barbato's isn't just a place for great pizza. We do specialize in Italian dishes but we have a wide variety of other menu items as well, such as, Seafood, Chicken wings, Salads and much more. We have affordable catering, offering all your favorites from our menu served up party style. Perfect for any size gathering, large or small.", "domain": "food"}
{"url": "https://newzchain.com/nosh-redefining-home-cooking-with-ai-powered-robots/", "date": "2023-11-29T19:08:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100135.11/warc/CC-MAIN-20231129173017-20231129203017-00526.warc.gz", "language_score": 0.9045685529708862, "token_count": 450, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__172412204", "lang": "en", "text": "- Euphotic Labs introduces Nosh, an AI-driven cooking robot that makes home-cooked meals accessible for urbanites.\n- Nosh's founders, inspired by a craving for authentic cuisine, automate cooking, pivoting from cloud kitchens to consumers.\n- Priced at INR 50,000, Nosh plans to deploy 5,000 robots by 2024, competing in the global kitchen robotics market.\nWith Nosh, an AI-enabled cooking robot, Bengaluru's Euphotic Labs is turning kitchen dreams into reality. Founded in 2018 by Yatin Varachhia, Sudeep Gupta, and Amit Kumar Gupta, Nosh targets busy urbanites, providing the joy of home-cooked meals without fuss.\nCravings Birth Innovation\nNosh's genesis lies in the culinary cravings of its founders, Yatin Varachhia and his wife. Yearning for authentic Gujarati cuisine, they birthed Nosh to automate the cooking process and bring flavorsome meals to every household.\nFrom Cloud Kitchens to Consumers\nAfter an initial foray into cloud kitchens, Nosh pivoted back to its roots, catering to the broader consumer market. With over 1,000 pre-orders and 4,500 eager customers, Nosh is set to deliver culinary bliss with zilch marketing spending.\nPriced at INR 40,000 for pre-orders, Nosh plans to hit the market at INR 50,000 per robot. The startup's lean approach, backed by $1 million in seed funding, ensures cost efficiency with an impressive cap table.\nFuture Feast: 5,000 Robots by 2024\nLooking ahead, Nosh's eyes will be deploying 5,000 cooking robots by 2024, marking a significant leap in the kitchen robotics market. Focusing on training AI in diverse recipes, Nosh aims to tantalize taste buds globally.\nGlobal Kitchen Robotics Arena\nIn a competitive landscape, Nosh faces off against Nymble and Mechanical Chef in India, while global giants like Samsung and NVIDIA dominate the US and European markets. As kitchen robots take center stage, Nosh is poised for a delectable journey in the culinary tech space.\nEdited by Shruti Thapa", "domain": "food"}
{"url": "https://www.joshuaharrismd.com/blog/the-link-between-your-diet-and-joint-health", "date": "2023-11-29T09:38:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100057.69/warc/CC-MAIN-20231129073519-20231129103519-00268.warc.gz", "language_score": 0.9579278230667114, "token_count": 675, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__300864381", "lang": "en", "text": "Millions of Americans suffer from joint pain due to arthritis or other conditions. While there are medical treatments that can help relieve pain and restore mobility, most of us would like to do all we can to prevent joint problems on our own. That’s where dietary changes come into play.\nAs a top orthopedic specialist and sports medicine physician in Houston, Texas, Joshua D. Harris, MD, works with each patient individually to develop joint pain solutions to relieve pain and improve overall joint health. In this post, he reviews the critical link between your diet and how making the right food choices can help keep many joint problems at bay.\nHow your eating habits affect your joints\n“You are what you eat.” It’s a saying that we hear so much it stops being meaningful. But your diet significantly impacts every aspect of your health, including your joint function.\nThe most obvious link between diet and joint health has to do with weight management. Your knees, hips, spine, and joints in your feet are all charged with supporting your weight day in and day out.\nNot surprisingly, the more you weigh, the more stress and strain you place on your joints, which means the potential for joint damage increases, too. Making healthy diet choices also helps you keep your weight in check, especially as you get older. That means substituting unhealthy foods with healthy choices and watching your portion control.\nFor optimal joint health, you must fill your plate with antioxidants-rich foods. That includes plenty of fresh fruits and vegetables, particularly those with deep colors, like most berries, red peppers, carrots, sweet potatoes, leafy greens, and citrus fruits.\nAntioxidants help ward off free radicals, unstable molecules that interfere with normal cell function. Plus, most antioxidant-rich foods are rich in fiber, too, which means you’ll feel full longer, making it easier to maintain a healthy weight.\nLean protein and low-fat dairy are good for bone and muscle health, so your joints get the support they need for normal movement. Plus, vitamin D helps fight inflammatory damage, a significant cause of joint discomfort.\nOmega-3 fatty acids are also good for preventing inflammation in your joints and elsewhere, including your heart. Fatty fish are a great source or take fish oil tablets. Other sources include flax and chia seeds, soybeans, and walnuts.\nWhile some foods are good for joint health, others could contribute to joint damage, especially if eaten in quantity. High on the list: are foods that promote inflammation.\nFor healthy joints, avoiding processed and fatty fast foods is essential. Skip the refined carbs and red meat, too. Avoid unhealthy trans fats and limit saturated fats. And, of course, avoid sugary foods as much as possible since sugar significantly contributes to inflammation.\nSince most of these foods can also contribute to weight gain, avoiding them also helps you keep extra pounds at bay.\nTake joint pain seriously\nJoint pain is more common as we age, but the good news is it’s never too late to adopt eating habits that can help your joints and overall health, too. To learn what else you can do to keep your joints healthy, call 713-441-8393 or book an appointment online with Dr. Joshua Harris today.", "domain": "food"}
{"url": "https://saadhallak.com/blog.html/a-hearty-meal-3481144", "date": "2020-11-28T22:22:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141195929.39/warc/CC-MAIN-20201128214643-20201129004643-00603.warc.gz", "language_score": 0.9372358322143555, "token_count": 297, "dump": "CC-MAIN-2020-50", "global_id": "webtext-fineweb__CC-MAIN-2020-50__0__153484058", "lang": "en", "text": "This time of year, farmers work overtime to bring their wares to our dinner table. The flavors of the autumn harvest are unlike any other, and they beg to be enjoyed. But instead of rushing to create a meal, take your time in the kitchen and appreciate all it has to offer.\nThe kitchen is our haven. It expresses our very being and sometimes who we aspire to be—maybe a gourmet chef or a foodie on a mission to find the next delicious recipe. It’s also a place of comfort. A place to find a hearty and creamy kale and potato gratin sitting on the stovetop, just waiting to be enjoyed after a long day at school.\nThe kitchen is where conversation finds a table filled with mouthwatering recipes of the season. Moist and juicy chicken breasts stuffed with tart, diced apples and melted Brie cheese is complemented by a platter of crisp tender green beans topped with crumbled chèvre, sweet dried cherries, and toasted pine nuts all beautifully laced with a balsamic vinaigrette. Bringing these lovely dishes together is a crisp and bubbly apple cider champagne cocktail that makes dinner feel just a little special. Dessert is served, and family and friends linger over gorgeous pumpkin coconut tarts topped with whipped cream and warm caramel sauce. This treat offers the perfect ending to a perfect meal created in the most treasured space—the kitchen.\nClick on the pictures for the recipe!", "domain": "food"}
{"url": "http://carenetredding.org/fathersdaybbq", "date": "2020-07-10T13:08:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655908294.32/warc/CC-MAIN-20200710113143-20200710143143-00511.warc.gz", "language_score": 0.8844703435897827, "token_count": 157, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__136055122", "lang": "en", "text": "Swing by our drive-thru pick-up on Saturday, June 20th from 11am-5pm to enjoy good food, celebrate dads and support a great cause!\nAll proceeds help us to continue empowering men & women to make life-affirming decisions. All food will be cooked & served by Bachman's Catering Company and O'dell Craft Barbecue.\nFATHER'S DAY BBQ\nEach BBQ Box is only $15 and includes the following:\n· Your choice of O’dell’s Texas-Style BBQ Tri-Tip or Plum-Smoked Savory Pulled Pork\n· Chipotle-Bacon Potato Salad\n· Garlic-Griddle Texas Toast\n· Grilled Corn-on-the-Cob", "domain": "food"}
{"url": "http://scottandhill.blogspot.com/2010/03/taco-tuesday-anyone.html", "date": "2018-04-20T02:49:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125937113.3/warc/CC-MAIN-20180420022906-20180420042906-00249.warc.gz", "language_score": 0.972012996673584, "token_count": 105, "dump": "CC-MAIN-2018-17", "global_id": "webtext-fineweb__CC-MAIN-2018-17__0__60513833", "lang": "en", "text": "Scott absolutely LOVES fish tacos! Since the opening of Rubio's in Orem, we have made a point to go to Taco Tuesday for their fish tacos that are only $1.25 and AMAZINGLY delicious. We look forward to dinner on Tuesday nights every week because of these delectable tacos. Although I believe the fish tacos at Jon's Fish Market in the Dana Point Harbor are still his favorite, Rubio's will have to do while we are here in Utah. Hope to see you next Tuesday!", "domain": "food"}
{"url": "https://teheca.com/nurturing-tiny-taste-buds-a-guide-to-fruits-for-babies/", "date": "2024-04-18T20:03:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817239.30/warc/CC-MAIN-20240418191007-20240418221007-00001.warc.gz", "language_score": 0.9098086357116699, "token_count": 594, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__162921507", "lang": "en", "text": "Welcoming a new member into the family is an exciting and joyous occasion. As parents, one of the primary concerns is ensuring the little one receives proper nutrition for healthy growth and development. Introducing fruits into your infant’s diet is a delightful and essential step, but it’s crucial to choose age-appropriate options to cater to their delicate taste buds and nutritional needs.\nBananas: Nature’s Perfect First Food\nBananas are an excellent choice for infants who are just starting to explore the world of solid foods. They are soft, easily mashed, and packed with essential nutrients like potassium, vitamin C, and fiber. The natural sweetness of bananas makes them a favorite among little ones.\nAvocado: Creamy Goodness for Tiny Tummies\nRich in healthy fats and nutrients, avocados are a fantastic fruit to introduce to your infant’s diet. Their creamy texture is easy for little ones to manage, and avocados provide a good source of monounsaturated fats, crucial for brain development.\nPears: Gentle Introduction to Fiber\nPears are a gentle and easily digestible fruit for infants. As an excellent source of fiber, they can help regulate your baby’s digestive system. Choose ripe, soft pears and consider steaming or pureeing for younger infants to make them more manageable.\nApples: Introducing a Crunch\nAs your baby grows and develops the ability to chew, apples become a great choice. Start with thinly sliced or finely grated apples, ensuring they are soft and easily mashable. Apples are a good source of vitamin C and antioxidants.\nSweet Potatoes: A Nutrient-Rich Option\nWhile commonly considered a vegetable, sweet potatoes offer a natural sweetness that babies love. Rich in beta-carotene, sweet potatoes support eye health and immune function. Steam or bake them until soft for easy consumption.\nBlueberries: Tiny Powerhouses of Nutrition\nAs your infant transitions to a more varied diet, consider introducing blueberries. These small, nutrient-dense berries are packed with antioxidants and vitamins. For younger babies, you can mash or puree them to avoid choking hazards.\nMango: Tropical Delight for Tiny Tastes\nMangoes provide a burst of tropical flavor and are rich in vitamins A and C. Peel and dice the mango into small, manageable pieces for your little one to explore. The natural sweetness makes it a delicious and nutritious addition to their diet.\nIntroducing fruits to your infant’s diet is a wonderful journey that contributes to their overall health and development. Remember to consider the individual preferences and developmental stages of your baby. Always supervise them while eating and consult with your pediatrician before introducing new foods. With a variety of age-appropriate fruits, you’ll be setting the foundation for a lifetime of healthy eating habits for your precious little one.", "domain": "food"}
{"url": "http://www.kindredbeer.com/new-events/2017/8/8/taste-of-the-future-2017", "date": "2018-12-16T20:42:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376827992.73/warc/CC-MAIN-20181216191351-20181216213351-00185.warc.gz", "language_score": 0.9151125550270081, "token_count": 177, "dump": "CC-MAIN-2018-51", "global_id": "webtext-fineweb__CC-MAIN-2018-51__0__117917723", "lang": "en", "text": "Taste the Future is a culinary showcase of Central Ohio's best in food. More than just food, it is a tasty fundraiser to support student success at Columbus State. Don't miss the opportunity to see amazing chefs from around the community show off their remarkable culinary skills to over 1,250 guests!\nTaste the Future attendees will enjoy hundreds of incredible flavors from over 50 central Ohio restaurants, clubs and caterers. The will also enjoy live music, award winning food artists from across Ohio and the company of 1,000+ central Ohioans gathering in support of fun, food, education and opportunity!\nTickets: $100 per Person\nHost Commitee, Individual and Corporate Sponsorship Opportunities Still Available!\nFor more information: http://tastethefuture.com/\nFor tickets: https://foundation.cscc.edu/Taste-tickets", "domain": "food"}
{"url": "http://www.rosebb.ca/breakfasts.html", "date": "2013-12-06T12:04:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1386163051516/warc/CC-MAIN-20131204131731-00043-ip-10-33-133-15.ec2.internal.warc.gz", "language_score": 0.9007799625396729, "token_count": 218, "dump": "CC-MAIN-2013-48", "global_id": "webtext-fineweb__CC-MAIN-2013-48__0__30198725", "lang": "en", "text": "Awake to steaming tea or coffee available at 7 AM, meet other guests on the verandah for more coffee if you come down early, and then gather around the old oak table each morning at 8:30\nfor a hearty, hot breakfast prepared by Brenda and served by Edgar.\nFresh fruit and orange juice are followed by a different hot meal each day. French toast, bacon, blueberry pancakes, cheese strata, croissants, quiches, Belgian waffles, PEI sausage, golden cheese soufflés, muffins, freshly-baked breads, home-made jams and jellies, goodies flavored with fresh clippings from our own home-grown herbs are just some of the regulars offered. In season, strawberry shortcake, blueberry “grunt” or stewed rhubarb will be choices.\nAnd we cater to special diets. If you are diabetic, vegetarian, vegan or just don’t like certain things,\nlet us know in advance and we’ll adapt our menu.", "domain": "food"}
{"url": "https://www.artware.gr/en/project/ananiadis-street-food-package-design/", "date": "2024-04-24T05:14:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296819067.85/warc/CC-MAIN-20240424045636-20240424075636-00063.warc.gz", "language_score": 0.9177804589271545, "token_count": 318, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__185740018", "lang": "en", "text": "Ananiadis Pizza Box\nPackaging design for a pizza box that encloses a delicious experience! The Ananiadis Street Food company has its own aesthetic character designed by Artware and our new challenge was to design an original packaging, a pizza box, that embraces all the characteristics of its corporate identity, highlights the quality of its content and triggers the visual stimulus of the well-promised delicious pleasure.\nTo proceed with the packaging design of the Ananiadis Street Food pizza box, we chose to follow the guidelines of the brand identity in combination with the deconstructed linear depiction of the main characteristics / ingredients of the product enclosed in the packaging. The box’s square shape is combined with the circle of the pizza. Furthermore, since a pizza should always be cut in pieces, we combined the straight and curved lines to create all the visual elements of the packaging design. The 2D linear depiction of the ingredients themselves composes design patterns and underlines a fresh and modern look of the pizza box. This very fresh look is complemented by the hastags that are included both on the top and the side surfaces of the packaging, giving the pizza box a social media friendly character. The design’s color code embraces the natural color of the cardboard box, which underlines visually the originality of the product. Therefore, we used red, as it is the main color of the brand identity; shades of green, which predispose to the delicious pleasure included in the pizza box; and white, which highlights some characteristic visual elements, directly regarding the content itself.", "domain": "food"}
{"url": "http://www.wickhambishopshealthfoods.co.uk/about.html", "date": "2024-02-29T14:48:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474843.87/warc/CC-MAIN-20240229134901-20240229164901-00860.warc.gz", "language_score": 0.9504332542419434, "token_count": 425, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__208179023", "lang": "en", "text": "Wickham Bishops Health Food Store opened in 2006, and has since gone on to become one of the most well renowned speciality retailers in the area. We are an independent health food store and a member of the National Association of Health Stores. We are situated in the charming village of Wickham Bishops, providing easy access from Maldon, Danbury, Witham, Hatfield Peveral, Boreham and the surrounding areas. We’re also less than 10 minutes from the A12, convenient for those travelling from further afield.\nOur product range is ever changing to suit the needs of our loyal customers. We stock a great variety of organic and natural foods, and an excellent selection for allergy sufferers; including wheat free, gluten free, dairy free, egg free and yeast free options. We feature a great selection of gourmet health foods and ingredients from artisan producers. We also stock products catering for vegan, vegetarian, raw food and paleo diets.\nWe offer a wide range of vitamins and supplements and are happy to lend our friendly advice if required. You’ll also find homeopathic and natural remedies, natural skincare and healthcare products, child and baby care, aromatherapy oils, household products and various books.\nWe work with established and trustworthy suppliers to source the highest quality and most effective products, as well as supporting small, independent producers whose products we believe in. Since opening in 2006, we have been constantly updating our product range in order to suit the ever changing needs of our customers. If we don’t currently stock a particular product you are looking for, we’re more than happy to source it for you.\nWe are a small, friendly team who pride ourselves on our outstanding customer service, as well as the variety of products we offer and the value for money for the customer. We’re your local, friendly health food store – and we hope to see you soon!\nWICKHAM BISHOPS HEALTH FOODS\n12 The Street, Wickham Bishops,\nEssex, CM8 3NN", "domain": "food"}
{"url": "https://careoregon.org/about-us/news-and-press-releases/2022/08/22/careoregon-partners-with-adelante-mujeres-to-support-food-access-for-latinx-families-in-washington-county", "date": "2023-03-29T16:51:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296949009.11/warc/CC-MAIN-20230329151629-20230329181629-00628.warc.gz", "language_score": 0.9457287192344666, "token_count": 1049, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__170944892", "lang": "en", "text": "Over the past several years our region has seen a rise in nutrition-related chronic illnesses like obesity, high blood pressure and diabetes among Latinx populations. Washington County currently has the largest Latinx population in Oregon, many of whom lack access to healthy foods and culturally specific services.\nIn response, Adelante Mujeres, in partnership with CareOregon and Virginia Garcia Memorial Health Center, have developed a successful program to help more Latinx families access fresh, locally grown produce and increase healthy eating habits.\n“We know that within the Latinx population in Washington County that many barriers exist, whether it’s difficulty accessing fresh produce due to poverty or lack of transportation or difficulty receiving support and resources in language,” said Jen Martinek, CareOregon Strategic Business Partnerships Manager. “Partnerships like this target gaps specific to a community and population that lead to chronic health issues like diabetes and work to remove those barriers.”\nThe produce prescription program provides extra financial support to enrolled Virginia Garcia patients in the form of a Fresh Connect debit card that can be redeemed for only fresh fruits and vegetables at the Forest Grove Farmer’s Market.\nThe program offers each member in the household $24 per month to spend on produce. For a family of four, for example, $96 is deposited in their Fresh Connect debit card. Not only does this program provide access to nutritious foods for the Latinx community, but it also allows families and individuals to support foods grown by local Latinx famers and vendors.\nDuring off-season when the Forest Grove’s Farmers Market is not in operation, participants can use their debit card at grocery stores like Fred Meyers, Safeway and WinCo. Adelante is also working to partner with other local farms to expand access to locally grown produce.\nAnother large part of this program is providing culturally specific services that are unique to the population. Culturally specific organizations like Adelante Mujeres and Virginia Garcia understand the cultural challenges and shared lived experiences of the Latinx community. This allows the knowledge and expertise to provide culturally specific care, resources and services in language, all while building community.\nAs part of the program, families and individuals receive resources and cooking and nutrition classes in Spanish to help teach healthy eating habits, help families navigate how to use their local, in-season produce in new recipes while also maintaining culturally specific and traditional recipes.\n“One of the biggest issues that our community runs into is that a majority of the information about health and nutrition is provided in English,” said Mayra Hernandez, Adelante Mujeres Health and Nutrition Coordinator. “This is a major barrier for our primary Spanish-speaking population. That’s why it was important for us to develop a program that provides the information about health, nutrition and cooking resources, all in Spanish. This opens up a space where people can communicate what they need and have it be heard and met.”\nSince 2014, this program has served hundreds of Washington County residents. Families are eating better and feeling better. Many have set new dietary habits and improved the quality of life for themselves and their families. They have increased energy and motivation. They are spending more quality time with family, engaging more in the community and sharing what they’ve learned with each other.\nMost importantly, participants are experiencing overall improved health outcomes and needing less medication and less medical care.\nIn the future, Adelante hopes to expand this program into Hillsboro and other parts of Oregon to serve even more families.\n“We are grateful for our partnerships with CareOregon and Virginia Garcia because we’ve been able to help so many more families with this support,” Hernandez said. “People who’ve been helped by this program have told me how much they enjoy the food that they’re eating, cooking and making themselves. The importance of healthy eating is to make it a lifestyle, and we’ve seen all the ways this program has helped our community create healthier lifestyles. That’s always the big hope—a healthy community.”\nAbout Adelante Mujeres\nAdelante Mujeres provides holistic education and empowerment opportunities to marginalized Latina women and families to ensure full participation and active leadership in the community. Programs focus on Food Sovereignty, Early Childhood Education, Health Equity, Family Engagement and more.\nAbout Forest Grove Farmers Market\nIn 2005, Adelante Mujeres launched the Forest Grove Farmers Market, fostering cross-cultural exchange during this family-focused community event. They strive to provide an outlet for small farmers and food producers so that they may connect with the community by offering fresh, local goods.\nAbout Virginia Garcia Memorial Health Center\nThe health center serves the members of Washington and Yamhill county through access to high quality, culturally appropriate health care. Virginia Garcia serves more than 47,000 people in the community each year, with 18 clinics providing care in two\ncounties. There are more than 60 languages spoken at the clinics and our more than 600 employees work every day to provide high quality, culturally appropriate care to patients.", "domain": "food"}
{"url": "http://www.good-herbal-health.com/green-tea/antioxidant-health-benefits-green-tea/", "date": "2018-01-16T17:35:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886476.31/warc/CC-MAIN-20180116164812-20180116184812-00209.warc.gz", "language_score": 0.932159960269928, "token_count": 1170, "dump": "CC-MAIN-2018-05", "global_id": "webtext-fineweb__CC-MAIN-2018-05__0__79321650", "lang": "en", "text": "Growing numbers of people are now regularly drinking herbal teas, such as chamomile tea and hibiscus tea, for their health benefits. One of the most popular of these healthy beverages is green tea. Not only does it have an earthy, delicious taste, but it is packed with numerous compounds that have a whole range of health benefits.\nAmong green tea’s most impactful health properties are its antioxidant health benefits. Whether taken as a tea, or as an extract in supplement form, green tea is brimming with powerful antioxidants, in the form of a particular type of polyphenols called flavenoids. These compounds have been shown to have a number of beneficial effects for your body, including helping to prevent cancer and boosting your immune system.\nAntioxidant Properties and Benefits\nAntioxidants are chemical compounds which act to limit the damage caused by free radicals inside the body. Free radicals are highly chemically reactive, and are created by molecules in your body undergoing oxidation. Antioxidants inhibit oxidation, thereby reducing the production of destructive free radicals.\nToo many free radicals in your body can lead to a chain-reaction of cellular damage that can contribute to an increased risk of developing cancer. In addition, having excessive amounts of free radicals causes damage to all internal organs and tissues, which can contribute to premature aging and various degenerative health conditions.\nBecause antioxidants act to inhibit the production of free radicals, they can be a powerful tool for preventing damage to your cells, tissues, and organs. Antioxidants may be critical for helping to prevent the following diseases and health conditions:\n- Cancer and Tumors – Free radicals can actually damage the DNA contained in your cells. Damaged DNA can cause cells to malfunction and start reproducing out of control, leading to cancer and tumors.\n- Heart Disease – Oxidized cholesterol tends to attach to the walls of arteries. When your immune system attacks this cholesterol, it can cause plaque to build-up in blood vessels, increasing the risk of heart disease and heart attacks.\n- Dementia – It has been found that the brains of people who suffered from degenerative cognitive conditions, such as Alzheimer’s Disease, showed signs of damage caused by free radicals.\n- Weakened Immune System – Free radicals attack and damage the various cells of your immune system. This results in an overall weaker immune system, increasing your general risk of illness, disease, and degenerative health conditions.\nBecause of all the potential health consequences of having too many free radicals roaming around your body, it is important that we get sufficient antioxidants to reduce their effects. Green tea is a great way to increase your intake of antioxidants each day.\nHow Much Green Tea Should You Take?\nTo get the maximum antioxidant benefits of green tea, or green tea extract, you need to make sure you are not only getting a good quality green tea product, but also taking the right amount. The amount of green tea or extract you should take is based on the amount of antioxidant polyphenols it contains. The suggested daily intake of polyphenols is 240 to 320 milligrams per day.\n- Green Tea – Depending the brand and the strength of your tea, 2-3 cups per day should supply the daily suggested requirement of polyphenols.\n- Green Tea Extract – When taking an extract supplement, be sure to look at how much of the product has been standardized to contain polyphenols. For example, an extract might say 300mg on the bottle, but the label says it is 20% standardize for polyphenols. This means you are only getting 60mg of the antioxidant polyphenols. Try to adjust the dosage to ensure you are getting the suggested range of 240 t0 320 milligrams of polyphenols per day (not per serving).\nBecause green tea contains caffeine, do not take too much. Depending on the brand and strength, a cup of green tea will usually contain somewhere between 25-50 milligrams of caffeine. For comparison, the average cup of coffee contains around 100 milligrams of caffeine.\nThe caffeine content of green tea extract varies by a large amount depending on the brand. If you have a sensitivity to caffeine, or if you should avoid it for any reason, then be sure to thoroughly check the label of your supplement so you know exactly how much caffeine you will be getting.\nHow to Prepare Green Tea\nHere are a few simple guidelines for making the perfect cup of green tea, and making sure you are getting the maximum antioxidant benefits:\n- Do not buy green tea in bottles or cans. Processed varieties of green tea have been found to have very few polyphenols.\n- Loose leafs and tea bags are both fine to use. Both methods impart plenty of antioxidants into your tea. Tea bags tend to be easier to use and create less mess.\n- Use green tea from Japan, not China. Many green teas that come from China have been found to contain high levels of lead. Green teas from Japan tend to be much more healthy.\n- Do not use boiling water. Heat water until it is just shy of boiling. The ideal temperature of water for brewing green tea is between 80 and 90 degrees Celsius.\n- Immediately after removing the water from the heat, pour it over the tea bags or leaves in a teapot or cup. Let the tea steep for about 3-5 minutes depending on how strong you like your tea.\n- To retain the effectiveness of more of the antioxidant compounds, squeeze some lemon juice into your tea. The acid helps the antioxidants to remain more stable during digestion.\nCreative commons image credits: Veganbaking.net | Matcha Green Tea Powder (9409937063)", "domain": "food"}
{"url": "https://www.dolci.co.za/", "date": "2023-12-08T22:53:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100779.51/warc/CC-MAIN-20231208212357-20231209002357-00792.warc.gz", "language_score": 0.9678798317909241, "token_count": 337, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__202204768", "lang": "en", "text": "Dolci Café strives to provide our customers with the freshest of products combined into simple but extraordinary Italian food. We combine tried and tested traditional methods with modern trends in the food industry to bring you concentrated simplicity.\nDolci Café was started by husband and wife team - Jacqueline Righi-Boyd and Clayton Boyd. It opened its doors on the 5th of September 2015 as a small Pasticceria and Café serving pastries, breakfast and lunch.\nCustomers loved the experience so much that a wider variety of offerings was soon in demand. In March 2017, Zoran Mijailovic joined the team and dinners were added to the Dolci menu. The new dishes were so well received that the restaurant had to expand twice in the following year. With the expansion of Dolci Café, Luciana Righi (Jackie’s mom) and chef of many well-known restaurants around Johannesburg such as Tre Nonni, Assaggi and Amarcord, joined the team.\nSince April 2018 Jackie and Luciana have brought a combination of trendy and traditional Italian dishes to the Dolci Café Menu including the new addition of pizza in late 2019.\nDOLCI BAR & PIZZERIA\nIn October 2019 Dolci Bar and Pizzeria opened as an extension of the Dolci Café. Creating Northern Italian style thin-crust pizzas and presenting a New York-style bar environment, Dolci Bar and Pizzeria welcomes all who wish to dine in a casual bar environment or those who want to meet with friends in the neighbourhood to have a cocktail or Mad Giant beer to end the busy week.", "domain": "food"}
{"url": "https://blog.techstar.com/news/holiday-recipes", "date": "2021-06-21T19:58:59Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623488289268.76/warc/CC-MAIN-20210621181810-20210621211810-00140.warc.gz", "language_score": 0.8462603092193604, "token_count": 655, "dump": "CC-MAIN-2021-25", "global_id": "webtext-fineweb__CC-MAIN-2021-25__0__106444943", "lang": "en", "text": "Looking for some holiday recipes to make this season with your family and friends? Nothing says holidays (or smells like the holidays) more than gingerbread cookies. Bake them while sipping on White Christmas Margaritas to really get into the holiday spirit!\n- 3cups all-purpose flour\n- 1 1⁄2teaspoons baking powder\n- 3⁄4teaspoon baking soda\n- 1⁄4teaspoon salt\n- 1tablespoon ground ginger\n- 1 3⁄4teaspoons ground cinnamon\n- 1⁄4teaspoon ground cloves\n- 6tablespoons unsalted butter\n- 3⁄4cup dark brown sugar\n- 1large egg\n- 1⁄2cup molasses\n- 2teaspoons vanilla\n- 1teaspoon finely grated lemon zest (optional)\n- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.\n- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.\n- Add molasses, vanilla, and lemon zest and continue to mix until well blended.\n- Gradually stir in dry ingredients until blended and smooth.\n- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.\n- Prepare baking sheets by lining with parchment paper.\n- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.\n- Place 1 portion of the dough on a lightly floured surface.\n- Sprinkle flour over dough and rolling pin.\n- Roll dough to a scant 1/4-inch thick.\n- Use additional flour to avoid sticking.\n- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.\n- Space cookies 1 1/2-inches apart.\n- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).\n- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.\n- After cookies are cool you may decorate them any way you like.\nWhite Christmas Margaritas\n- 1 (14-oz.) can coconut milk\n- 12 oz. silver tequila\n- 8 oz. triple sec\n- 1/2 c. lime juice\n- 2 c. ice\n- 1/2 c. Mint, for garnish\n- 1 lime, sliced into rounds for garnish\n- Lime wedge, for rimming glass\n- Sanding sugar, for rimming glass\n- Cranberries, for garnish\n- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.\n- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.\n- Serve cold and ENJOY!", "domain": "food"}
{"url": "https://artisanedibles.com/products/apple-fig-ginger-chutney", "date": "2022-07-03T13:56:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104244535.68/warc/CC-MAIN-20220703134535-20220703164535-00604.warc.gz", "language_score": 0.8523969054222107, "token_count": 341, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__61100146", "lang": "en", "text": "Apple Fig Ginger Chutney\nWe took our inspiration for this scrumptious preserve from an 1848 Mormon recipe, and gave it a modern twist with the addition of Black Mission figs and ginger.\nOur resulting Apple Fig Ginger Chutney sings with the Fall fruit flavours of apples and ripe figs enhanced with fresh and candied ginger, with a delightful cider vinegar tang and a few secret spices, creating delicious harmony on everything from appetizers to main dishes.\nDelicious with stuffed roast pork with crispy crackling, an Indian curry, roast lamb, meat pies such as Melton Mowbray pork pies, or alongside grilled cheese sandwiches served with a frosty pints of pale ale.\nIt also stands up to strong cheddars and English Stilton blue cheeses served with oatcakes or your favourite gourmet cracker.\nFarmhouse Cheddar, PEI Cheddar, Okanagan Chèvre, Natural Pastures’Boerenkaas, Saltspring Cheese’s Garlic Chèvre and Montanna, Bleu Benedictin, Salt Spring Island’s Chevarro\n- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry\n- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney\n- Pork Tenderloin with Apple Fig Ginger Chutney\n- Potted Goat Cheese with Apple Fig Ginger Chutney\n- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie", "domain": "food"}
{"url": "https://friendlywell.com/warm-and-comforting-hot-milk-pie/", "date": "2024-04-16T08:13:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817073.16/warc/CC-MAIN-20240416062523-20240416092523-00729.warc.gz", "language_score": 0.8828720450401306, "token_count": 625, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__148154501", "lang": "en", "text": "Embrace the comforting flavors of home with this delightful Hot Milk Pie, a recipe that weaves together the warmth of tradition and the simple joy of homemade baking. Each slice offers a tender, flaky crust enveloped around a heartwarming, creamy filling, baked to a golden hue that promises to soothe and satisfy.\n- 200 ml of warm water\n- 200 ml of warm milk\n- 10 grams of dry yeast\n- 2 tablespoons of sugar\n- 100 ml of sunflower oil\n- 1 teaspoon of salt\n- 720 grams of wheat flour\n- Butter, for greasing the pan\n- 1 egg, beaten (for the egg wash)\n- Yeast Mixture: In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the dry yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This step activates the yeast, ensuring your pie crust rises beautifully.\n- Form the Dough: To the yeast mixture, add the sunflower oil and salt, mixing gently to incorporate. Gradually add the wheat flour, stirring continuously, until a soft dough forms. You may need to adjust the amount of flour slightly, depending on the dough’s consistency.\n- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it’s smooth and elastic. This process develops the gluten in the flour, giving your pie crust its delightful texture.\n- First Rise: Lightly grease a clean bowl with a bit of butter and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.\n- Shape and Second Rise: Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a butter-greased pie dish, spreading it evenly across the bottom and up the sides. Cover it again and let it rise for an additional 30 minutes.\n- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 180°C (350°F).\n- Egg Wash: Just before baking, gently brush the top of the dough with the beaten egg. This will give your pie a beautiful golden color and a shiny finish.\n- Bake: Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.\n- Serve: Allow the Hot Milk Pie to cool slightly before slicing. Serve warm, inviting each bite to be a cozy embrace of creamy goodness and flaky crust, perfectly baked to golden perfection.\nThis Hot Milk Pie is more than just a dessert; it’s a celebration of family, tradition, and the simple pleasures of baking from scratch. Enjoy it with loved ones, savoring the warmth and comfort that only a homemade pie can bring.", "domain": "food"}
{"url": "http://number16.co.uk/press/goodfood2/", "date": "2022-01-22T15:22:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320303864.86/warc/CC-MAIN-20220122134127-20220122164127-00602.warc.gz", "language_score": 0.9252426028251648, "token_count": 184, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__90604094", "lang": "en", "text": "The Good Food Guide is the UK’s bestselling restaurant guide. Since 1951 they have been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country. We're delighted to have been included this year as featured in the following review:\n\"There’s always something new and intriguing to try’ noted one regular visitor to this intimate two-floor neighbourhood bistro at the foot of Byres Road. A laid-back dining area sets the scene for the unpretentious, confident cooking of the produce-driven kitchen. Typical dishes are roast Tuscan sausage with spiced Puy lentils and Parmesan mash (£6.50), which might precede pan-fried bavette with Hasselback potatoes, wild mushrooms and Cafe de Paris butter (£15.50). House wines are £14.95. Open all week.\"", "domain": "food"}
{"url": "https://angelopellets.com/feed-items/20-premium-brand-breeder-3-4/", "date": "2024-02-21T12:59:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473472.21/warc/CC-MAIN-20240221102433-20240221132433-00025.warc.gz", "language_score": 0.9112294316291809, "token_count": 164, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__207572217", "lang": "en", "text": "Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is a superior feed specially formulated for the nutritional needs of breeding cattle. With a high protein content of 20%, this feed supports optimal growth, reproduction, and overall health in breeding cows. The 3/4″ pellet size ensures easy consumption and digestibility. It is fortified with essential vitamins, minerals, and trace elements to enhance fertility and promote strong and healthy offspring. This premium brand feed is carefully crafted to provide a balanced diet that meets the specific requirements of breeding cattle, ensuring they receive the necessary nutrients for successful reproduction and long-term vitality. Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is the go-to choice for breeders who prioritize top-quality nutrition for their valuable herd.", "domain": "food"}
{"url": "https://www.tenutagrimani.com/en/surroundings/", "date": "2024-04-15T02:53:02Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816939.51/warc/CC-MAIN-20240415014252-20240415044252-00629.warc.gz", "language_score": 0.9208598136901855, "token_count": 158, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__100548536", "lang": "en", "text": "Discover our proposals of wines to combine for a dinner with friends, for an important occasion, or for the gift of your company.\nWhen the weekend comes, start thinking about what to do to enjoy a night at home with your loved ones.\nHere’s what we offer: prepare a dinner with your favorite dishes or order a take-away menu at your favorite restaurant. The wine? We’ll take care of that!\nIn our Wine Shop we are at your disposal for:\nHelp you choose the wine according to the tastes of your guests\nAdvise you for the perfect combination from aperitif to dessert\nPack your bottles if it’s a gift\nDeliver them directly to your home or to the address you want to deliver them to", "domain": "food"}
{"url": "https://mrperiperi.com.au/", "date": "2021-03-04T12:33:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178369054.89/warc/CC-MAIN-20210304113205-20210304143205-00493.warc.gz", "language_score": 0.8414584398269653, "token_count": 274, "dump": "CC-MAIN-2021-10", "global_id": "webtext-fineweb__CC-MAIN-2021-10__0__86107445", "lang": "en", "text": "Mr Peri Peri ● Merrylands\nLebanese Pizza Restaurant in Merrylands, Sydney. Mr Peri Peri Merrylands is not a \"franchise\", we are Independently owned. Our address is 252 Merrylands Rd, Merrylands NSW 2160. We open 7 days a week between 5am and 11.30pm.Order Online\nShawarma Chicken Plate\nIncludes chips, veggie, sauce and Lebanese bread.\nMixed Meat Plate\nchicken and meat Shawarma, salad, hot chips , sauce and Lebanese bread\nKaakat Beirut Mix\nwith Sujuk and Cheese\nChicken Peri Peri Pizza\nTomato base, chicken breast, tomatoes, red onion, capsicum, baby spinach, cheese and topped with peri peri sauce.\nTomato base, herbs and cheese.\nBBQ Chicken Pizza\nBBQ base, capsicum, Kalamata olives, mushroom, chicken and cheese.\nSupreme Chicken Pizza\nBBQ base, onion, mushroom, pineapple, jalapenos, chicken and cheese.\n\"Love the manpoush!! It was amazing . 🤩\"\n\"Great little local place. I come here often and love the Lebanese Meat Pizza!\"\nBook A Table\n252 Merrylands Rd,\nMerrylands NSW 2160", "domain": "food"}
{"url": "https://firsttothetable.com/2020/03/08/sourdough-bread/", "date": "2023-11-28T16:32:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679099892.46/warc/CC-MAIN-20231128151412-20231128181412-00744.warc.gz", "language_score": 0.9327288269996643, "token_count": 2801, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__102181491", "lang": "en", "text": "My sister asked me recently, “You’ve posted a sourdough recipe, right?” I was a little surprised to have to respond, “No, actually, I haven’t.” I’ve been baking sourdough bread since I moved to Los Angeles in 2014, a tiny container of my mom’s sourdough starter making the six-hour drive with me and mom in a sweltering hot car. That little bit of starter thrived, giving me loaf after loaf of excellent bread every week. I like to call it my baby—if someone looked at my phone and saw all of my “feed the baby” reminders, they might look at me strangely.\nThere’s little else that makes me as consistently happy as making sourdough bread does. I love the familiar ritual: the feeding, waking up to a bubbly starter, the sweet smell of damp flour, folding and turning, shaping plump blobs of stretchy dough, scoring, heating, baking. It makes me feel grounded—no matter what’s happening in life, this one thing is always the same. The crackling, whispered song of a freshly baked loaf is truly one of my greatest comforts.\nI think a lot of people are daunted by the idea of making sourdough bread. But broken down into components, it’s truly simple. Mix a few ingredients together, fold a few times, and add time. If you’re new to sourdough, give yourself a bread day; I usually bake one or two loaves on Sundays, which sets us up for the week.\nI will preface this post by saying I have not included a recipe for a sourdough starter, or levain. My mom successfully made hers using Tartine’s methodology, but I’ve known others have had issues with creating a starter from scratch. Therefore, I suggest finding a friend who has one and taking some of theirs (I’m happy to share mine), or do the research on creating your own. I recommend reading either Tartine Bread or the Tivoli Road Bakery book—both are excellent, serious bread baking manuals that I have used to great success. And, of course, there are countless online bloggers who have taken a deep dive into sourdough.\nI keep a mix of 50/50 all-purpose and whole wheat flour in a large container so that I don’t have to measure out both when I feed my starter. I find that it saves me time, but feel free to simply measure 100g of each into your starter.\nYour starter will probably survive, unused in your fridge, for about a month, but it’s best to feed it at least every two weeks. Even if you don’t want to make bread every two weeks, I recommend feeding it on that schedule (or more often). If you haven’t used it for a while, it may develop a grayish liquid on top—don’t be alarmed, just pour and scrape it off when you feed it next.\nI’ve included a few links to supplies that I find helpful. Feel free to buy them if you’re serious about bread baking, but you can also make do with whatever tools you do have.\nBread reacts to outside temperature. This means if you live somewhere warm and humid, your bread will rise more quickly and be ready to bake faster. Therefore, plan to complete the minimum turns and rest times, or else you may over-prove* your dough. If your kitchen is very cold, complete the maximum number of turns and resting times. Over time, you will learn what your bread needs depending on the seasons and your particular climate.\n*Over-proving means the air bubbles have expanded as far as they could go and then collapsed, which will result in a flat loaf. Fortunately, sourdough is forgiving—so far that has not happened to me!\nIf you want freshly baked bread by midday or even a little earlier, you can start your bread the day before you want to eat it and simply extend the first or second resting period. To extend the first resting period: after you’ve completed your turns on day 1 and let the bread rise for 2–3 hours, put the whole thing, covered, in the fridge overnight. On the morning of day 2, take the dough out of the fridge and let it come back to room temperature, about an hour. Pick the process up where you left off by completing the first shaping. To extend the second resting period: when you’ve shaped your dough for the second time and placed it in its basket, let it rest, covered, for at least an hour before wrapping it well with a kitchen towel or two (not too tightly) to keep it moist while it’s in the fridge. The next morning, take the rested dough out of the fridge and let it come to room temperature—this should take 1-2 hours. At this point you’re ready to bake.\nTry different whole wheat flours. I love finding small batch flours at Farmer’s Markets or local bakeries (the one I love is called Full Belly Farms and their flour is fantastic). Small-batch producers process the flour less and it’s usually a lot fresher when you buy straight from them rather than from a grocery chain. Feel free to try alternative flours, like spelt or rye, but start out by using just a little bit in place of some of the wheat flour and increase each time you make bread in order to find the sweet spot. Many alternative flours have a lower gluten content and therefore need more time and more folds to develop the correct structure.\nThis recipe uses a digital scale. If you want to make bread, go buy one—they’re not expensive and it will probably last forever. It’s the best way to get accurate results for bread and most baking recipes. Click on the link in the recipe to find the one I use.\nmakes 1 loaf • adapted from The Tivoli Road Baker book\nFor the starter:\n200g 50/50 flour mix using all-purpose flour* and whole wheat flour\n200g cool (not cold) water\nFor the bread:\n300g bread flour\n120g whole wheat flour\n300g cool water\n100g sourdough starter\n12g fine sea salt\n*Be sure to use an all-purpose flour with no additives, as those can render the starter useless.\nFeed your starter the night before you intend to use it. Scoop out all but about 1/4–1/2 cup of your old starter. Using a kitchen scale, pour 200g cool water into your container, then add your 200g 50/50 flour. Stir it all together well, making sure to incorporate the bits on the bottom. Put the lid on lightly (it needs air, so never fully close the lid), cover with a kitchen towel, and secure with a rubber band. Leave on the counter over night. (If you live in a warm area, especially during summer, you may want to feed your starter early in the morning instead. In that case, it should be ready to use within 4-6 hours.)\nThe next morning, mix the 300g bread flour and 120g whole wheat flour together in a large bowl. Stir in the 300g cool water with a wooden spoon until you have a shaggy dough, then get in there with your hands and knead a little bit until it’s mostly all mixed—some dry flour will remain, but don’t worry about it. Cover the bowl with a kitchen towel and leave for 30–60 minutes (this is called the autolyse—it’s when gentle gluten development begins, contributing to a better texture and flavor). Add the 100g starter, or levain,* (levain is starter that has been fed and is ready to use) and fold/knead it in with one hand. Add 12g salt and fold in by hand until the salt is entirely incorporated and the dough is relatively smooth/cohesive. It will still look a bit rough. Close the lid on your remaining starter (again, don’t fully close the lid) and store it in your fridge (not too near the back or it will get too cold) until ready to use again, ideally within two weeks.\n*Your starter is ready when it’s at least doubled in volume. If you want to make sure it’s ready, drop a small spoonful in a glass of water. If it floats, it’s ready. (If you leave it overnight, it should be good to go.)\nPlace the mixed dough in a covered container or bowl (I like to use a professional food storage container with a lid). Leave to rest in a warm spot in your kitchen for 30 minutes. Every 30 minutes after that, perform a turn, meaning: lifting from the bottom, fold each corner of the dough over itself. Once you’ve completed at least 4 turns (2 hours) and up to 6-8 (3–4 hours), let the dough rest, covered, for 2-3 hours.\nComplete the first shaping: turn the dough out onto a lightly floured surface. (Note that you’ll probably need a bench scraper to make your life easier with this step.) Pat the dough down into a rectangle and fold into your desired shape. For a round loaf, using both hands, fold the corners in, then roll, lift, and lightly stretch the dough until you have a relatively tight ball with a smooth top. For an oblong loaf, roll and press the short side of the patted rectangle towards you, using your thumbs to push the sides in as well. Seal the shape by pinching the seam together, and pat to get an even shape. Rest the dough, seam side down, under a damp kitchen towel for 20 min.\nPat down the dough and shape once more, using the same method. Generously flour a banneton (bread basket) or a standard loaf tin lined with a kitchen towel. Place your reshaped dough into the banneton or loaf pan, seam-side up. Cover loosely with a damp towel and let rise in a warm spot for another 2-3 hours.\nPreheat your oven to 485°F (or 500°F if your oven runs colder). Place a large dutch oven (see end note if you don’t have one) inside (without lid) and let it preheat with the oven for 15–20 minutes.\nBoil a little water. Flour a large piece of parchment paper with a sprinkle of rice flour (or other flour). Once the oven is ready, turn your bread onto the floured parchment paper (seam side down) and score the top of the bread using whatever design you wish (I often default to one long slash—it’s easy and effective). To score, you can use a serrated knife, kitchen scissors, or a lame, which is essentially a tool made specifically for scoring bread that looks like a razor blade on a stick.\nCarefully lower the bread on the parchment paper into the hot dutch oven. Quickly pour 1oz boiling water under the side of the parchment paper (not onto the bread). Immediately cover with the lid (watch out, the steam is hot!) and get into the oven as quickly, and safely, as possible. (You can also toss in two ice cubes beneath the sides of the parchment paper instead of the boiling water.)\nBake for 20 minutes with the lid on. Turn the oven down to 450°F and bake for another 10 minutes with the lid on. Remove the lid and bake for another 8–10 minutes, until the top is a lovely, rich golden brown.\nUsing pot holders, remove the pan from the oven and immediately transfer the loaf to a cooling rack. Let the loaf cool for at least 30 minutes before slicing, but preferably a few hours to let the steam inside set—otherwise, you might damage the structure.\nStore the cooled bread at room temperature, wrapped in bee’s wrap, for up to a week. If your home is warm, monitor closely for mold. If you eat bread slowly, cut the loaf in half and wrap one half tightly in bee’s wrap and a plastic bag, and freeze. When you’re ready to eat it, thaw in the fridge overnight and it will be ready to slice the next morning.\nNote: If you don’t want to do the steam/dutch oven method, you can also bake the loaf in a preheated heavy-duty, unlined ceramic loaf pan (like le Creuset) with a lighter metal loaf pan as a lid. Preheat both for 15-20 minutes. Flour the pan directly—no need to line with parchment paper. Bake the bread for 20 minutes with the lid on at 485°F and 20 minutes with the lid off at 450°F. I find that the dutch oven method makes for a lighter and more hole-y loaf, but do what makes you most comfortable. You can also bake the bread directly on a preheated pizza stone, adding boiling water to a pan on the lower shelf of the oven. I haven’t used that method, but I’m sure you can find success if you do a little research!", "domain": "food"}
{"url": "https://www.diabeteshealth.co.in/nutrition/2022/12/21/diabetes-heart-disease-and-your-diet", "date": "2024-04-19T18:11:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817442.65/warc/CC-MAIN-20240419172411-20240419202411-00790.warc.gz", "language_score": 0.9224895238876343, "token_count": 2250, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__25309813", "lang": "en", "text": "When you have Diabetes, you are at risk of heart disease and more likely to have certain conditions that increase the chance of having a stroke, high blood pressure or high cholesterol and that's why it is important to take good care of your heart. Heart disease affects your circulation which makes other Diabetes-related complications such as eyes and feet problems worsen.\nPeople with Diabetes tend to develop heart disease at a younger age than people without Diabetes. While all people with Diabetes have an increased chance of developing heart disease, the condition is more common in those with Type 2 Diabetes. If your blood sugar level is high and constantly fluctuating for a period of time, then sugar sticks to your red blood cells and builds up in your blood as your body can't use all of this sugar properly. This build-up can block and damage the interior surfaces of blood vessels carrying blood to and from your heart, starving the heart of oxygen and nutrients and this can lead to serious heart complications. This causes potentially higher levels of lipids or fats in the blood (including high cholesterol levels) associated with heart disease. When the blood sugar level is consistently high, this activates a biological pathway that causes irregular heartbeats - a condition called cardiac arrhythmia - that is linked to heart failure and sudden cardiac death.\nTherefore, it is important to keep your blood sugar level as close to the target blood sugar and make healthy lifestyle changes such as eating a healthy diet, regularly exercising, managing stress and alcohol and tobacco cessation. These will help protect your blood vessels and lower blood pressure and cholesterol which in turn will improve your heart health.\nDietary and Lifestyle Considerations\nPeople should be assisted to adopt a healthy eating pattern according to their personal and cultural preferences. Focus on variety, nutrient density, and whole foods within the food groups.\nWeight loss and maintenance are critical for prevention and control of cardiovascular disease risk factors. The calories intake should be appropriate for the individual to help achieve and maintain healthy body weight and restricted for those attempting weight loss. Weight loss in obese people leads to a considerable reduction in the workload of the heart, a drop in blood pressure, thereby improved cardiac efficiency.\nIt is recommended that total dietary fat should be 25-35 per cent of total calorie consumed. For example, for a person eating a 1500 calorie diet, this would be around 50 g of fat per day. It is not desirable to restrict all forms of fats as severe restrictions result in mental depression, risk getting insufficient amounts of fat-soluble vitamins and essential fatty acids.\nThe association between LDL (bad) cholesterol and saturated fats and trans fats is very strong with risk of cardiac disease. 1 per cent increase in the recommended saturated fats consumption equals to 2.7 mg increase in serum cholesterol.\nAvoid foods high in saturated fat/trans fats\n1) Red and white meat like beef, pork, lamb and skin of poultry and processed meats such as hot dogs, sausages, salami, etc.\n2) High-fat dairy products- cream, ice cream, whole milk, cheese, butter. It is also present in some tropical oils such as palm, palm kernel, coconut oil.\n3) Bakery items like cookies, pastries, cakes, etc.\nPUFA and MUFA\nPUFA (polyunsaturated fatty acid) prevents the accumulation of cholesterol in blood vessels, also decreases the synthesis of bad cholesterol VLDL, LDL. It also helps in prevention of thrombus formation and decreases the stickiness of platelets and prevents the tendency of blood platelet clot.\nNon-vegetarian foods high in PUFA are fatty fish such as salmon, mackerel, sardines, hilsa, seer, katla, halwa. 100-150 g of steam or grilled fatty fish twice a week or 2 g of fish oil every day can reduce bad cholesterol and increase HDL-good cholesterol.\nVegetarian foods high in PUFA are chia seeds, walnuts, flaxseeds. Recommended intake is 2-3 tsp/day. Unsaturated oils like sunflower, soybean, groundnuts, and rice bran oil are healthier choices than saturated fats like butter, mayonnaise, ghee, cream, cheese. Limit your intake not more than 5-6 tsp/day\nA research study found that high MUFA (monounsaturated fatty acid) diets could reduce plasma triglycerides by 19 per cent and VLDL cholesterol by 22 per cent in people with Diabetes. Another study showed that people who ate high MUFA diets had less inflammation and better insulin sensitivity than those who ate diets high in saturated fat. MUFA sources include olive oil, avocado oil, peanut oil, almonds, cashews, walnuts. Lowered intake of dietary saturated fatty acids replaced with MUFA and PUFA may reduce CAD by 30 per cent.\nExcessive cholesterol in your blood builds up in the walls of blood vessels. This causes blood vessels to become narrow and decreases or blocks blood flow to the heart muscle. This leads to insufficient blood carrying oxygen to the heart and you may suffer chest pain. If the blood supply to the heart is completely cut off by a blockage, the result is a heart attack. There are two forms of cholesterol that many people are familiar with: LDL or bad cholesterol and HDL or good cholesterol.\nLDL is the main source of artery-clogging plaque. HDL actually works to clear cholesterol from the blood.Eating healthy and regular exercise is a basic treatment for high cholesterol levels. The fibre-rich diet helps in binding cholesterol and increase the excretion of cholesterol. Plant sterol present in vegetable oils such as mustard oil, soybean oil, safflower oil and corn oil diminish the plasma cholesterol by inhibiting cholesterol absorption. Avoid excessive consumption of cholesterol-rich foods such as animal fat, egg yolk, organ meats, and high-fat dairy products Proteins When choosing proteins, choose the right kind and amount of protein. Opt for low-fat options such as lean meats, low-fat dairy products, tofu, egg whites, pulses which are the lower-fat alternative and are also rich in fibre, vitamins and minerals. Avoid oily/buttery gravies in the preparations.\nCombine lean meat/fish and vegetables together. Remove skin of meats before cooking. Watch portion size.\nIf total calories are restricted, carbohydrate intake would be reduced. Remember to include complex carbohydrates such as whole grains, fruits, vegetables, pulses in the diet. These foods also contain good amount of fibre which helps to reduce the risk of cardiovascular disease. Avoid simple carbohydrates such as sugars, processed foods, refined flours, canned juices, soft drinks etc. Excessive intake can increase serum triglycerides levels.\nThe soluble fibre present in pulses, whole grains, oats, fruits, vegetables helps in reduction in serum cholesterol and blood sugar levels. Tips to increase fibre intake:\n1) Include whole grains in every meal. Use whole-wheat flour/millet in cooking instead of refined flours.\n2) Choose whole-grain bread. Choose bread with the highest amount of fibre per slice.\n3) Keep regular intake of steel-cut oats preparations. You can Sprinkle over salad, soup, and yoghurt.\n4) Use brown rice instead of white rice.\n5) Include at least 1-2 servings of whole pulses every day.\n6) Eat at least five servings of fruits and vegetables each day. Fresh fruit is slightly higher in fibre than canned. Eat fruits and vegetables with the peel whenever possible.\n7) Eat whole fruits instead of drinking juices. Juices don't have fibre.\n8) Add chopped dried fruits in the regular intake. Dried fruits have a higher amount of fibre than the fresh versions.\nVitamins and minerals\nIf total fat, animal fat, meats, eggs and seafood are restricted, vitamin A deficiency may occur and supplementation is essential. Dark green, yellow, orange colour vegetables and fruits are a rich source of vitamin A.\nSupplement of Niacin increases HDL cholesterol while lowering the levels of LDL Cholesterol and Triglycerides.\nVitamin C is known to be involved in regulating cholesterol metabolism and in maintaining the structure of blood vessels and avoid tissue damage. Consume fruits, green leafy vegetables, lemons, guavas, amla etc. to include vitamin C in your diet.\nSodium should be restricted when there is hypertension, a significant risk factor for heart disease. Extra salt, Salty foods, processed foods, bakery items should be avoided. Try to limit your salt intake of 6-7g or 1 tsp/day.\nHigh potassium intake may help counteract the effects of high sodium levels. Potassium helps to maintain cell fluid balance and plays a role in muscle contraction. Low level of potassium has been associated with high blood pressure. Include potassium-rich foods - Green leafy vegetables, amla, chiku, lemons in your regular diets.\nDrinking too much alcohol can raise the levels of some fats in the blood (triglycerides), high blood pressure, heart failure and increased calorie intake which can lead to obesity, higher risk of developing other complications related to Diabetes. The American Heart Association cautions people NOT to start drinking if you do not already drink alcohol.If you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men and one drink per day for women. For those who drink alcohol, consumption should not exceed 30-60 ml of ethanol per day. One drink = 150 ml wine, 360 ml of beer, 45 ml of 80- proof liquor (whiskey, rum, vodka and gin).TobaccoTobacco use continues to be one of the most important risk factors for heart disease, also increase the risk complications of hypertension.Non-smokers who breathe secondhand smoke have between 25-30 per cent increases in the risk of developing heart disease. Helping people with tobacco cessation is a critical component of cardiac disease prevention.\nExercise and physical activity\nPhysical activity, especially aerobic exercise increases heart strength. This can help a long-term reduction in the heart's workload. Exercise raises blood levels of HDL, the good cholesterol. The coexistence of Type 2 Diabetes and hypertension is especially damaging to cardiovascular health. Apart from controlling blood sugar and blood pressure, exercise improves the heart's blood vessels function.\nExercise also helps to achieve healthy body weight. In addition to the dietary recommendations, people of all ages should meet physical activity guidelines for health promotion and chronic disease risk reduction. Adults are advised to do at least 150 minutes a week of moderate-intensity aerobic physical activity. More benefit may accrue from 60-90 minutes of daily exercise. Older adults/people with any health issues should tailor their activities according to their physician's advice.", "domain": "food"}
{"url": "http://lowrestaurant.com/denver/family/travis-phillips/", "date": "2017-10-23T11:29:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187825900.44/warc/CC-MAIN-20171023111450-20171023131450-00170.warc.gz", "language_score": 0.9854267835617065, "token_count": 267, "dump": "CC-MAIN-2017-43", "global_id": "webtext-fineweb__CC-MAIN-2017-43__0__252006124", "lang": "en", "text": "Travis Phillips: Chef de Cuisine\nTravis has Southern cooking in his bones. A graduate of The Art Institute in Charleston, he has worked his way through some of the best kitchens in South Carolina including Amen St. Fish & Raw Bar, Stars Restaurant, and FIG. In 2014, he moved to Denver and worked for The Squeaky Bean, Old Major, and The Pig and The Sprout.\nTravis can trace his desire to make food for others to one Mother’s Day when he was six years old. He prepared scrambled eggs, toast, hot teas and orange juice, delivered on a tray. Seeing the surprise and delight on his mother’s face is something he still carries with him today.\nTravis strives to provide his guests with honest food and wants his guests to feel like they are long-lost friends visiting his home. He wants them to experience a comfortable and vibrant atmosphere and feels the refined Southern cuisine of LOW is a perfect way to make this happen.\nHe values a strong kitchen team and looks to hire people who share his joy and desire to bring others satisfaction through delicious food. Travis treats every bite of food as if it were the last meal he would ever serve his grandma. In other words, he says, “it better be bad ass!”", "domain": "food"}
{"url": "https://balaclava.thesourcebulkfoods.com.au/", "date": "2022-08-15T10:45:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882572163.61/warc/CC-MAIN-20220815085006-20220815115006-00198.warc.gz", "language_score": 0.9499146342277527, "token_count": 615, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__37784200", "lang": "en", "text": "Located in Carlisle Street Balaclava, The Source Bulk Foods is proud to be part of this retail strip. Shoppers recognise Carlisle Street as having many specialist fresh food stores including a coffee roaster, delicatessen, organic store, fruit and veg, butcher, plus many cafes and other unique stores.\nOur mission is to help people reduce their waste. As well as our wonderful range of food, we have a great range of insulated water bottles, keep cups, food jars and lunch boxes. Our personal and household cleaning products are kind to the environment, and we offer assistance and tips.\nAt The Source Bulk Foods, you can shop from over 400 bulk wholefood products, including nuts, seeds, grains, cereals, herbs, spices, rice, flour, snacks, superfoods, honey, oils, confectionary, cleaning products and much more. You can buy as much or as little as you need from our selection, which includes a wide range of paleo, vegan, gluten free, dairy free and organic products. We also try to support Australian growers and producers where possible. Our kombucha on tap and honey are local and are sensational!\nWe are passionate about the environment and do our best to minimise our impact on the earth. We encourage you to bring in your own bottles, containers, bags and jars to refill, and we have always been proudly plastic bag free.\nSELECT & COLLECT\nYou can now do your shopping at home and collect your purchase from our store.\nBecome a loyalty member today!\nThen start earning 5% back on every dollar you spend!\nSigning up is quick, easy and FREE!\nTo become a loyalty member with The Source Bulk Foods simply visit your local store and start saving.\nBeing a loyalty member also gives you the opportunity to hear about our latest products, special offers, and national sales, some of which are exclusive to members.\nOur monthly member newsletters are also filled with our recommended products, gift ideas from us, handy recipes, great food prep tips, local workshops and more.\nBuying in bulk is an affordable way to shop, it also helps reduce waste and is a fantastic way to buy just what you need. Our specials are a great way to save even more! It also gives you the opportunity to try new products and recipes and to stock up on your favourite items.\nOur weekly special will be advertised on our main site and on Facebook.\nNews & Info\nThank you for wanting to join The Source Bulk Foods Family, please see available positions below, or contact or visit our store to see if we have any available positions coming up.\n|Job title||Description||Location||Date added||Email address to contact|\n|Sorry currently there are no available positions at this store. Feel free to email your resume to be considered for any future positions.|", "domain": "food"}
{"url": "https://www.bubusiness.in/dried-coconut-1-kg.html", "date": "2019-10-17T10:30:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986673538.21/warc/CC-MAIN-20191017095726-20191017123226-00144.warc.gz", "language_score": 0.9207125306129456, "token_count": 129, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__106664959", "lang": "en", "text": "Dry Coconut 1 Kg\nDisclaimer: Every effort is made to maintain the accuracy of all information. However, actual product packaging and materials may contain more or different information.\nSpecial Price ₹205.00 was ₹280.00\n(GST Not Applicable)\nAvailability: In stock\nDried Coconut 1 Kg\nCopra is the dried meat, or dried kernel, of the coconut used to extract coconut oil. Ground from high quality dried coconut meat, it's high in fiber with 32% of your daily value per serving. Its mild coconut flavor works beautifully in both sweet and savory recipes.", "domain": "food"}
{"url": "https://www.madeiratrip.eu/en/blog/top-5-typical-madeiran-dishes/", "date": "2024-04-16T14:33:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817095.3/warc/CC-MAIN-20240416124708-20240416154708-00131.warc.gz", "language_score": 0.9695531129837036, "token_count": 587, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__158212914", "lang": "en", "text": "TOP 5 Typical Madeiran dishes\nMadeiran cuisine is based on traditions and is very delicious. Its secret lies in the fishes and spices that are typical for this island, which is of volcanic origin. The taste of the dishes is enhanced by the pleasant weather, which is sunny throughout the whole year.\n1. Espada fillet with banana and roasted potatoes\nBlack scabbardfish (Espada) is a cutlassfish, which can normally be bought at local markets. This fish has fine meat and is usually served baked with banana, fried, or grilled. Although Espada is not exactly beautiful to look at, its meat is delicious. If you would like to cook it at home, you can simply go to the nearest market and ask the shopkeeper to fillet it for you. You can for example coat it with breadcrumbs, fry it and serve it with potatoes. This dish is something we definitely recommend.\n2. Espetada and “Bolo do Caco”\nTraditional “Espetada” is something like skewers. Pieces of meat are put onto an iron skewer and complemented with vegetables, garlic or onion – completely depends on your taste. The meat is roasted over a fire and served with the traditional Madeiran bread, which is made of sweet potatoes. This bread is more akin to a thick pancake than to what we perceive as bread. The combination, though, is delicious and you really should not miss the opportunity to try it out when visiting local restaurants.\n3. Tomato soup\nWhen exploring the secrets of local cuisine, you will surely come across the tomato soup. It is served warm and is available throughout the whole day. It is made of onion, garlic, fresh tomatoes, oregano, and olive oil. The dish is finished off with a sautéed egg. It is usually served with a slice of Madeiran bread, which makes the whole dish even more delicious.\n4. Pastel de Nata\nThe origin of this dessert dates back to the 19th century. It was invented by nuns, who had too many spare yolks. At the time, egg whites were used for starching the robes. The dessert is made of puff pastry, cream, milk, corn starch, and lemon zest. If you would like to prepare a pastel on your own, be sure to check out our website or Facebook page, because we will be posting the recipe soon.\nPicado is a very popular dish in Madeira. It is very similar to goulash with chicken/beef/pork meat. It is served with fries and a lot of vegetables including olives. If you are not a fan of the Meditteranean cuisine, this is for you. You can wash down this calorie bomb with local beer.", "domain": "food"}
{"url": "https://tyfitness.co.uk/product/mar-2021-recipe-pack/", "date": "2024-04-12T13:31:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816024.45/warc/CC-MAIN-20240412132154-20240412162154-00634.warc.gz", "language_score": 0.9435545206069946, "token_count": 129, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__51275577", "lang": "en", "text": "- 15 delicious, healthy and tasty recipes including breakfast, lunch, dinner and snack options.\n- A full shopping list to help you get organised so you know exactly what you need\n- A weekly planner to help schedule out your meals.\n- MyFitness Pal barcode so you can scan directly into the app to keep track of your protein, fat and carbohydrate intake.\nEach recipe is clearly laid out with details on how many servings, prep time and cooking time. The ingredients are listed and easy to follow step by step instructions. There is also nutritional information for each serving and a key to help guide your meal choices.", "domain": "food"}
{"url": "https://shahrvand.com/archives/10914", "date": "2021-01-19T07:37:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703518201.29/warc/CC-MAIN-20210119072933-20210119102933-00372.warc.gz", "language_score": 0.9574128985404968, "token_count": 1934, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__288791", "lang": "en", "text": "Mapping of Tehranto Continued . . .\nSima Sahar Zerehi – In the past few weeks we began our section titled Mapping Tehranto by introducing you to some of our community’s media outlets via our feature Tehranto’s Fourth Estate. As we await responses to our questionnaire from the remaining media outlets we will proceed with our next feature – Tastes of Tehranto.\nTastes of Tehranto\nOne of the main pillars of any community is their culinary tradition. Food brings people together, meals shared with family and friends and memories sparked over the familiar tastes of home.\nFor me the aromatic flavour of Iranian black tea, the smell of charbroiled kabobs, the distinct salty flavour of Iranian feta, and the sweet nectar of a pomegranate are just some of the familiar tastes of home that draw me to the Iranian shops and restaurants. Regardless of how my palette develops with exposure to new culinary traditions, nothing has the same nostalgic pull on my senses than basmati rice or fresh baked Barbari bread.\nSo it’s no surprise that much of the Iranian community in Toronto is centered on the restaurants, bakeries, patisseries and shops that offer residents of Tehranto the familiar tastes of homeland and childhood. As such, one of the segments of Mapping Tehranto will undertake the project of introducing some of our community’s culinary gems. We’ll bring you interviews, profiles, and stories of the cooks, grocers, and bakers that have devoted their lives and careers to creating the tastes of Tehranto.\nThe Master Bakers at Shirini Sara\nVida Malek gently rolls a small ball of dough on the prep table in the cavernous kitchen behind Shirini Sara’s pastry shop. Although it’s a cold and rainy November morning, the patisserie, which is tucked away in a remote plaza on Leslie Street, is warm with the smell of baked goods; hints of vanilla, cinnamon, cardamom, rosewater and orange blossom fill the air, smells of freshly baking cookies and cakes.\nVida is dressed in what appears more like a lab coat than an apron with a look of focused determination on her face; the matriarch of the pastry shop resembles a scientist undertaking serious research rather than someone making delectable sugary treats. Intermittently she adds a few drops of coffee and sprinkles of coco powder; “is this the colour brown that you were thinking of?” she asks Vanessa in Farsi while holding up what’s now a brick coloured ball of dough. “No I want a more chocolate brown,” responds the striking young woman with dark almond shaped eyes and long mahogany hair in a Farsi laced with a distinct French accent.\nMother-in-law Vida Malek and daughter-in-law Vanessa Malek are working on a marzipan gateaux, made from almonds and pistachios for a prominent customer at Pusateri’s. Vanessa the creative mind behind the operation has a vision of a pistachio coloured cake with a decorative chocolate trim and adored with their now signature triple berry arrangement.\nThe design is chic, modern and understated as per young Vanessa’s French/Persian sensibilities and Vida is the baker who’ll make this creation come to life as an edible work of art infused subtly with traditional Iranian flavours and a French culinary flare.\nThe order is of special significance to the Shirini Sara team not only because the customer is a VIP, a millionaire flying to Canada for a birthday celebration, but also because their relationship with the elite grocery store Pusateri’s is only a few months old.\nVida Malek founded Shirin Sara in 1978 in Tehran’s affluent northern suburb as a deluxe patisserie catering to elite customers such as the Persian imperial household. Supported by her mother Talat Alai, who is still a vital resource to the operation in her 90’s, Vita became Iran’s first female patisière. Her signature was to create French-influenced Persian culinary pastries subtly flavoured with the traditional tastes of Iran.\n“Unfortunately, when people think of Iranian pastries they think rosewater, but that’s not how we do things,” states Nader Malek the man in charge of the bakery’s front-of-house operations.\n“Yes we use cardamom, rosewater, orange flower water, and saffron but not in every pastry, cookie or cake and never too much. Our flavours are subtle and sophisticated,” explains Nader.\nNader Malek is the type of storeowner who always greets customers with a free sample and guests with a freshly brewed cup of tea. He has a gentle disposition and a friendly mannerism that makes him an ideal candidate for customer service. Like most small business owners Nader Malek takes on multiple roles in the operation and also acts as Shirini Sara’s accountant. For years he’s also been the public face of the operation an honour that he now most willingly shares with daughter-in-law Vanessa.\nFor decades Shirini Sara has been a hidden gem catering almost exclusively to the Iranian community in Toronto. In Toronto the patisserie began as a small operation out of the Malek’s home when they first immigrated to Canada in 1989.\n“When Vida and I arrived in Canada many of our friends knew about our bakery in Iran. So they would come to us and order pastries, cookies and cakes. That’s how we started in Canada, by baking orders in our home,” explains Nader Malek.\n“In 1990 we opened a store near Sheppard but we had to move soon because of the subway construction, so we came here to Leslie, we picked this location because it has a very large kitchen and we always had plans to distribute our pastries to other retailers. This location was ideal for that but it took Vanessa joining our family and business for that plan to come to life,” explains the doting father-in-law.\nWhile Shirini Sara or Pastry House to Canadian customers has been a Tehranto icon for almost two decades, it is just recently expanding into a supplier of high-end pastries to some of Toronto’s most discerning fine food markets such as Whole Foods and Pusateri’s.\n“This was one of my missions to bring Shirini Sara closer to the customers, not only Iranian customers but Canadian customers as well,” chimes in Vanessa.\n“I was taking the pastries and cookies with me wherever I was going and people were always asking where is this pastry shop and when I would say on Leslie people would just say oh forget about it, so I said I’m going to do something about this,” explains Vanessa.\n“My mission was the distribution part,” adds Vanessa. “It was the job of the new generation to do it, and it was so simple for me, the products are so perfect, everything is all natural, it is so easy to sell. I went straight to Pusateri’s and other high-end stores and they were just amazed.”\nVanessa brought new ideas and energy to the operation, adding a website, and modernizing the look and packaging of the products.\n“I have also always been obsessed with nutrition,” recounts Vanessa, “the way that we make the pastries, everything is all natural, the cream is just cream and icing sugar, nothing is added, its just pure, the sponge is so light, it’s all natural, there’s no margarine, or oil or butter, our pastries are never over sweet. Never too much, the perfect balance of flavours.”\nShe explains that Shirini Sara pastries also met a need in the market. “The market has a lack of gluten-free products so when I approached retailers they were amazed to see high quality glutton-free products.”\nHow Shirini Sara is able to make their delectable treats glutton-free is a closely held trade secret but Victoria did hint that the secret was rooted in using traditional Persian ingredients foreign to most western bakers.\nToday Shirini Sara’s shirini khoshk (‘dry’ cookies) and shirini tar (fresh cream patisseries) and cakes can be purchased not only at their flagship store but also at the Pusateri stores on Yorkville, Avenue Road and Bayview Village. In the near future the gluten-free treats will also be available at Whole Foods and the Malek’s are negotiating with two other high-end retailers who may also feature the Iranian delicacies on their shelves in the new year.\nBut for those who want the authentic Shirini Sara experience I would recommend taking the cumbersome trip to their store at 1875 Leslie Street where you’ll be sure to be met by Mr. Malek’s friendly smile and the smell of Vida’s fresh baked treats.", "domain": "food"}
{"url": "https://bgcvergennes.org/meals-for-all", "date": "2020-04-02T22:41:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370508367.57/warc/CC-MAIN-20200402204908-20200402234908-00472.warc.gz", "language_score": 0.9283391833305359, "token_count": 453, "dump": "CC-MAIN-2020-16", "global_id": "webtext-fineweb__CC-MAIN-2020-16__0__206313807", "lang": "en", "text": "Starting Wednesday, March 18th the Boys & Girls Club of Greater Vergennes will be providing take-out meals and meal delivery to anyone (this includes kids through seniors) in our 5-town school district free of charge. This includes Addison, Ferrisburgh, North Ferrisburgh, Panton, Vergennes, Waltham and West Addison. These meals will be available while the ANWSD schools are closed. All meals will be packaged in recyclable materials.\nWednesday March 18th - Hamburger/Macaroni Casserole with spaghetti sauce\nand mozzarella cheese\nThursday March 19th - Roasted Chicken and Rice Pilaf\nFriday March 20th - Sloppy Joe's on a Bun and corn\nMonday March 23rd - Taco Pie and tortilla chips\nTuesday March 24th - Pulled Pork on a Bun and corn\nWednesday March 25th - Mac & Cheese\nThursday March 26th - Meatloaf and Mashed potatoes\nFriday March 27th - Chicken Nuggets and Rice Pilaf\nMonday March 30th - Roast Pork & Mashed Potatoes\nTuesday March 31st -Chicken & Biscuits\nWednesday April 1st - Hamburger Macaroni Casserole\nThursday April 2nd - Roasted Chicken with Rice Pilaf\nFriday April 3rd - Sloppy Joe's on a Bun\nTake-out meals can be picked up at the Club on 20 Armory Lane between 11:30 AM and 12:30 PM. Walk-ins are welcome to pick up meals.\nMeals orders can by using the by following link: https://forms.gle/YJJrhzvXuueZZChd6 IF YOU HAVE ORDERED THROUGH MARCH 27TH PLEASE DO NOT DUPLICATE YOUR ORDER - USE THIS FORM TO ORDER FROM MARCH 30TH GOING FORWARD.\nor you may call the Boys & Girls Club at 870-7199.\nPlease leave us a message. Be sure to tell us which days you would like meals, how many meals you need and if you will be picking up meals or having meals delivered. If you need delivery please give us your home address including house number, street name and town.", "domain": "food"}
{"url": "https://www.newworldtampa.com/jobs-at-the-new-world", "date": "2023-12-07T07:13:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100650.21/warc/CC-MAIN-20231207054219-20231207084219-00458.warc.gz", "language_score": 0.9519243836402893, "token_count": 162, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__179345491", "lang": "en", "text": "We have an opening for an experienced line cook!\nThe successful candidate must have a passion for food, be a team player, and be able to handle a variety of kitchen tasks including food preparation, cooking, plating and cleaning.\nApplicants must have a minimum of 2 years of experience in a high-volume environment, with a strong knowledge of food safety guidelines, sanitation standards and cooking methods.\nResponsibilities include preparing food items according to recipes and specifications, ensuring quality and consistency, maintaining a clean and organized workspace, and contributing to a positive team environment.\nIdeal candidates will be able to work in a high-pressure environment, have great communication skills, and are motivated to continuously learn and develop their skills. This is a full-time position.\nPlease send your resume to:", "domain": "food"}
{"url": "https://www.rosacanina.at/en/cuisine/half-board/", "date": "2019-04-18T20:44:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578526807.5/warc/CC-MAIN-20190418201429-20190418223429-00206.warc.gz", "language_score": 0.9292321801185608, "token_count": 377, "dump": "CC-MAIN-2019-18", "global_id": "webtext-fineweb__CC-MAIN-2019-18__0__127094759", "lang": "en", "text": "As part of our half-board service, our guests enjoy a 5-course menu every night. Following the soup, we’ll serve a delicious starter followed by a salad buffet and your choice of a meat/fish or vegetarian dish. We’ll then round off proceedings with a delicious homemade dessert. With reservations, external guests are also welcome to enjoy food from our à la carte menu.\nWhat does half board include?\n- Breakfast buffet with coffee of your choice, fresh juices, various breads, cheeses, smoked ham, sliced hams and meat varieties as well as freshly cut fruit, muesli, a separate egg menu – always served fresh\n- In the afternoon, you can enjoy a variety of cakes made according to traditional recipes, e.g. apricot or plum, cherry, or buckwheat cakes...\n- During the evening, savour our soup, starter, salad buffet, meat/fish or vegetarian main as well as a dessert\n- Weekly cheese buffet with regional and international specialities, composed with love by our cheese sommelier Sandra\nUpon request, we would be happy to prepare food according to your special dietary requirements or intolerances. Let us know about your personal needs and preferences!\nOur wine & cheese sommelier recommends ...\nSimply ask Sandra ...\n... which cheese she recommends with a good glass of wine. To the delight of our guests, our professional wine & cheese sommelier has a trained eye for recommending the right taste combinations. Her special focus is Austrian wines. Her recommendations and keen intuition delights and surprises even seasoned wine lovers. International and local schnapps varieties from the Arlberg region round off our delicious range. Sandra is especially fond of composing her weekly cheese buffet, which artfully combines the tastes of Vorarlberg, Tyrol and international cheese varieties.", "domain": "food"}
{"url": "http://lindseysdelightfulbites.blogspot.com/2011/05/", "date": "2018-03-20T04:08:02Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647280.40/warc/CC-MAIN-20180320033158-20180320053158-00358.warc.gz", "language_score": 0.89875727891922, "token_count": 398, "dump": "CC-MAIN-2018-13", "global_id": "webtext-fineweb__CC-MAIN-2018-13__0__89769799", "lang": "en", "text": "Variation of Bobby Flay's \"Jam and Bread Pudding\"\n- 1 loaf brioche, sliced 1/2-inch thick\n- 3/4 cup plus 3 tablespoons strawberry preserves.\n- 4 large eggs\n- 1/2 cup sugar\n- 2 1/2 cups plus 1 tablespoon whole milk\n- 1 teaspoon vanilla extract\n- 6 tablespoons unsalted butter, melted\n- 3/4 cup confectioners' sugar\n- Fresh strawberries, for garnish.\nPreheat the oven to 375 degrees F.\nButter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.\nWhisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.\nPreheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.\nVariations: I used croissants instead of the brioche and it worked beautifully and I put a white chocolate sauce over the top and I was very pleased with the results.\nNote: Might want to let this bread pudding go about 45 minutes or so...I felt like the 30 minutes was not enough, but keep a close eye to make sure.\nBrian Garner about the bread pudding said \"This is awesome!\"", "domain": "food"}
{"url": "http://www.jessica-hamlin.com/?page_id=583", "date": "2017-12-16T22:36:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948589512.63/warc/CC-MAIN-20171216220904-20171217002904-00469.warc.gz", "language_score": 0.8759457468986511, "token_count": 1378, "dump": "CC-MAIN-2017-51", "global_id": "webtext-fineweb__CC-MAIN-2017-51__0__115303740", "lang": "en", "text": "Vegetarian and Vegan Eats at Mainstream Restaurants\nVegetarians and vegans—those who avoid dairy and eggs as well as meat—are not a rare breed in Southern California, but restaurants that cater specifically to herbivores are scarce in Pasadena.\nOrean’s Health Express (817 N. Lake Ave., Pasadena, 626/794-0861) is a vegetarian fast food favorite, with soy versions of burgers, hot dogs and other classics.\nThough Chipotle (246 S. Lake Ave., Pasadena, 626/229-9173; 3409 E. Foothill Blvd., Pasadena, 626/351-6017) serves chicken, beef and pork, the majority of its other ingredients are vegan and vegetarian-friendly and the chain prides itself on hormone-free dairy (as well as pork) items.\nBut what are vegetarians and vegans to do when carnivorous friends want to grab a meal at a popular, local restaurant? If the thought of another salad evokes images of growing rabbit ears, discover these different choices and leave worries of being a starving outcast behind.\nPasadena mainstay Mi Piace (25 E. Colorado Blvd., Pasadena, 626/795-3131) transports diners to Italy, where non-meat eaters are welcome. Vegetarians can feast on vegetarian lasagna, ravioli with butternut squash and ricotta cheese filling, or ravioli with spinach and ricotta cheese in marinara sauce. The marinara sauce is made mostly of vegetables and is free of any dairy or meat ingredients.\nVegans can enjoy the large grilled vegetable plate, comprised of shitake mushrooms, Maui onions, asparagus, bell peppers, zucchini and more, topped with rosemary.\nThe penne arrabiata pasta has a red pepper flake tomato sauce and is free of eggs or dairy. Spaghetti aglio olio is simply delicious with extra virgin olive oil, shallots, chili flakes, garlic, salt, pepper, and lemon. Just ask that pastas not be topped with cheese.\n“We can accommodate almost everything the customer needs,” says executive chef Gil Saulnie.\nMinestrone soup is a safe bet since it’s made from vegetable broth and combines carrots, celery, beans leeks and potatoes. Most Mi Piace soup du jours are vegetarian but some may use chicken or beef stock so ask your server.\nBarney’s Beanery (99 E. Colorado Blvd., Pasadena, 626/405-9777) is a lively destination to hang out or refuel after a late night, especially since they recently revamped their large menu.\n“We have a 12 page menu so it makes things a little easier,” says food and beverage director Jacque Duryee.\nVegetarian selections include their homemade veggie patty or spicy black bean patty that can be substituted in a burger, grilled vegetable pizza, grilled vegetable sandwich with pesto on a warm French roll, grilled vegetable quesadilla, pasta New Orleans without the meat, and spicy garlic noodles with vegetables. For those in the mood for breakfast anytime, try an omelette, breakfast burrito, pancakes or new bananas foster waffle.\nVegans can devour vegetarian chili—in a sourdough bread bowl if they’d like—pizza without cheese, the vegetable sandwich without cheese and appetizers like fried zucchini, fried pickle chips, or fried mushrooms.\nTropical getaway Islands (Paseo Colorado-330 E. Colorado Blvd., Pasadena, 626/304-9050; 3533 E. Foothill Blvd., Pasadena, 626/351-6543), accommodates vegetarians with its veggie patty that can be substituted in any of their 11 burgers. The quesadilla or nachos are a good, filling appetizer.\nThe grilled veggie tacos served with island slaw are vegan if you specify not including cheese and butter. It’s the same drill with the California tacos—an off-menu item with cold veggies instead. Vegans can modify a sandwich by removing the meat, cheese and mayonnaise, though there won’t be much left, but thankfully the bun contains no eggs or dairy.\nKabuki (88 W. Colorado Blvd., Pasadena, 626/568-9310; 3539 E. Foothill Blvd., Pasadena, 626/351-8963), known for delicious Japanese fare and reasonable prices, provides dishes for vegetarians and vegans such as the mushroom miso soup, asparagus roll, cucumber roll, avocado roll, vegetable roll and oshinko (yellow pickled radish) roll. Vegetarians can also choose from three types of noodles: Mori soba (chilled buckwheat noodle with dipping sauce), cha soba (Chilled green tea noodle with dipping sauce), and soy ramen.\nRegardless of diet restrictions, many can enjoy a trip to legendary Mexican eatery El Cholo (958 S. Fair Oaks Ave., Pasadena, 626/441-4353), so no need to miss out on a culinary fiesta.\nAnnie’s enchilada is popular with vegetarians, as are vegetable fajitas or nachos without meat.\n“Lots of people ask about our [vegetarian] green corn tamales,” says host Rick Ventura. The tasty dish is made through October, but Ventura suggests calling to ask about availability.\nSolve the vegan predicament at El Cholo by ordering the vegetarian items without cheese.\nCheesecake Factory (2 W. Colorado Blvd., Pasadena, 626/584-6000) produces a lot more than their signature dessert—as if they need to.\nSenior manager Andrew Manila recommends vegetarian dishes like Evelyn’s favorite pasta (veggies, pine nuts and parmesan cheese), marinara pasta, arrabiata pasta, garlic noodles without chicken or shrimp, the eggplant sandwich, and grilled cheese sandwich.\nVegans can modify the “grilled portabella on a bun” to be wrapped in lettuce and nix the cheese and mayonnaise. Substitute mushrooms for the chicken in the Thai lettuce wraps and you’re in business.\nHopefully the menus at these Pasadena favorites have been demystified a bit. Since menu options and ingredients are always subject to change, it is a good idea before ordering to ask about a dish.\nSo go forth and dine in harmony, veggie and meat lovers!", "domain": "food"}
{"url": "https://sonsofalchemy.org/four-sons-two-breweries-one-delicious-collaboration/", "date": "2024-04-13T02:18:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816535.76/warc/CC-MAIN-20240413021024-20240413051024-00228.warc.gz", "language_score": 0.9341150522232056, "token_count": 257, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__92645548", "lang": "en", "text": "Recently, Sons of Alchemy members Brian Keeney and Brad Moyer, who are also pro brewers at Liquid Noise Brewing Co., joined another pair of Sons members gone pro, Shane Sansone and Steve Anderson at Big Bottom Brewery (Home of Al’s Pizza) in Dillsburg, to craft a Hot Pizza Kvass Ale. This twist on a classic Kvass used fresh Italian bread in place of the traditional rye bread, as well as an addition of red pepper flakes. But why stop there? The boys also prepared a special one night only “Supreme Pie” firkin version, which added fresh basil and shiitake mushrooms to the cask. The firkin was tapped in the evening on Thursday, October 3rd, which happened to coincide with a Sons of Alchemy club meeting at Big Bottom. Gotta love it when a non-planned coincidence comes together! And to the surprise of some, the Supreme Pie Hot Pizza Kvass Ale (you read that correctly) was very tasty!\nPictured left to right at top: Brian Keeney (Liquid Noise), Steve Anderson (Big Bottom), Brad Moyer (Liquid Noise), Shane Sansone (Big Bottom), Bob Szajnuk (owner, Big Bottom Brewery)", "domain": "food"}
{"url": "https://www.hr.admin.cam.ac.uk/hr-staff/information-staff/religion-or-belief/dietary-requirements", "date": "2017-05-01T02:30:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917126538.54/warc/CC-MAIN-20170423031206-00361-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9449114203453064, "token_count": 325, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__233824996", "lang": "en", "text": "Some religions have dietary laws which prohibit certain foods, or the mixing of foods. For example, certain meats may be forbidden, such as pork (Judaism or Islam) or beef (Hinduism), or meat may be required to be prepared according to religious ritual and law, such as Kosher (Judaism) or Halal (Islam).\nSeparate cutlery and utensils may be required to ensure that milk and meat are not eaten together; or Halal meat is not stored or cooked with non-Halal meat; or kosher food stored or cooked with non-kosher food. For clarity and to avoid misunderstandings, it is advisable to find out the specific requirements of members of staff and to assess how these, where practicable, can be accommodated.\nIn planning and organising work events or social activities, managers or organisers should be mindful of colleagues' faith-based restrictions. This may mean providing non-alcoholic or vegetarian options or alternating the venues for work events so that they are sometimes held, for example, in places where alcohol is not served. Invitations to catered events should explicitly ask guests about any dietary restrictions, as this may be relevant for both reasons of religious observance or allergies.\nWhat is appropriate and proportionate will depend on the specific circumstances, for example the specific needs of individuals with restrictions and the availability of alternatives. It is recognised that it may not always be possible to accommodate or adjust to meet the needs of every member of staff. However it is good practice to consider specific requirements and explain, where possible, the reason for a decision.", "domain": "food"}
{"url": "https://stmonica.net/serve/locally/loaves-fishes-food-drive", "date": "2021-01-18T01:33:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703514046.20/warc/CC-MAIN-20210117235743-20210118025743-00294.warc.gz", "language_score": 0.9470030665397644, "token_count": 234, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__139228089", "lang": "en", "text": "Contact: Christine Gerety | 310-566-1531 |\nSt. Monica sponsors the monthly Loaves & Fishes Food Drive, which helps provide food to the Westside Food Bank and the St. Joseph Center Food Bank. The food is distributed to individuals and families in need in our local community, and to organizations that work with people in need. Help us make sure that everyone can get the nutrition that they need.\nOur Loaves & Fishes Food Drive has gone virtual this summer! During this Safer-at-Home time, our community partners have asked us to support them with cash donations rather than with the in-kind food donations we usually share. By doing so, we can help them buy massive quantities of needed food in bulk ($1 feeds four people), and deliver that food more safely to those who need it.\nThis month we are focusing on helping the Westside Food Bank, a great community organization that provides food to individuals, and to over 50 local agencies that serve people in need.\nTo contribute to our Virtual Loaves & Fishes Food Drive, please go to www.westsidefoodbankca.org", "domain": "food"}
{"url": "http://ntwk.esaanet.com/index.php?option=com_content&view=article&id=170:food-security-in-zambia&catid=48:articles&directory=131", "date": "2013-06-20T10:31:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368711406217/warc/CC-MAIN-20130516133646-00074-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.9655143618583679, "token_count": 1456, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__73403982", "lang": "en", "text": "Zambia is one of the world’s poorest countries and ranked 165th out of 177 on the Human Development Index. Poverty and food insecurity are widespread in both rural and urban areas, and the country remains extremely vulnerable to recurring natural disasters, including floods, drought and animal disease.\nFood production levels vary widely from year to year. Food security is fragile because subsistence farmers depend on rainfall and traditional hoe cultivation, and even in years of national food surplus, many subsistence farmers or households often struggle.\nThe lack of proper infrastructure, inadequate provision of inputs, poor access to markets, and the slow pace of change in attitudes towards crop and livelihood diversification also continue to undermine farming capacity.\nZambia enjoyed a good harvest in 2009, including a maize surplus. While the harvest will help to improve overall food security, tens of thousands of people will still require food assistance due to the localised impact of floods and because many of the poorest and most vulnerable people will not be able to access sufficient food, even though staple food prices have fallen from their very high 2008 levels.\nA Zambia Vulnerability Assessment Committee survey found that around 100,000 people in 7 flood-affected districts would require assistance. While the global economic crisis is likely to lead to greater unemployment, particularly in the vital mining industry, which could leave even more people vulnerable to food insecurity.\nThe HIV/AIDS pandemic has exacerbated food insecurity levels and contributed to a decline in socioeconomic activity. HIV/AIDS is also both a cause and a consequence of household food insecurity in Zambia. Around 17% of adults aged 15-49 years are HIV positive and life expectancy is only 37 years. HIV/AIDS undermines the capacity of people in most rural areas to produce enough food for their families. Malnutrition is present to varying degrees in most communities nationwide.\nStandard national statistics for malnutrition levels amongst under-fives are 5 percent wasting, 28 percent underweight and 47 percent stunting.As at August 2009, Fewsnet reports that food security is generally good and maize, the staple food, continues to be readily available on the market as well at the household level due to the large surplus from the main harvest. Urban households are accessing maize on the market, with poorer households buying maize and taking it to hammer mills, which have reduced the demand for roller meal (a cheaper brand). Most rural households continue to be dependent on their own harvest and/or barter system at this time of year, and are therefore less dependent on the market. Large quantities of maize stock are available in different parts of the country, where producers are scouting for a market as the Food Reserve Agency (FRA) that handles the government‐funded maize purchase program is only able to purchase limited quantities of maize from different districts due to financial constraints. In addition, there is more maize flowing into the country informally from Tanzania and Mozambique at this time of the year, driven by the price differential at the borders. Such informal trade is usually a result of restricted trade in one form or another. When the ban was in place during the previous marketing season, informal trade still continued, albeit at a lower level.\nMarkets and trade\nFollowing the above‐average 2008/09 harvest, maize prices dropped from the abnormally high levels of the 2008/09 marketing season. However, they have generally remained high for this time of year, and in some cases have increased. If these retail prices are indicative of the farm gate price trend, it implies that generally, producers are facing better prices this marketing season compared to this time last year. This also means that consumers are paying more for staple foods which, in the coming months, when prices are expected to seasonally rise, may create access problems for poorer households dependent on markets.\nConsequently, maize meal prices have remained relatively high in some areas, including almost all urban areas, especially the Copperbelt region near the DRC, despite the good supply. The meal price shows a general upward trend from May 2008 to December 2008, with a temporal drop in January and February 2009 attributed to the government maize meal subsidy program during part of the 2008/09 marketing/consumption season. The government market intervention last marketing season clearly led to a delayed maize meal price peak (prices peaked in April/May rather than the usual February/March period). Roller meal (a less processed, cheaper brand) prices have significantly dropped since May, but not to the levels of the previous season for this time of year, and have basically remained above average. In the case of the more refined meal (breakfast meal), retail price reductions since the harvest in May have remained insignificant. The retail prices have remained above the pre‐harvest levels and significantly above normal for this time of year. Urban consumers are therefore faced with above‐normal maize meal (breakfast brand) prices, which may create increased demand for the cheaper brand (roller meal) in the coming months.\nSome field reports have indicated that in parts of the country (particularly Southern, Central, and Copperbelt provinces), millers are buying maize at very competitive prices, which are above the Food Reserve Agency (FRA) indicative price of K1300/Kg. As a result, maize meal prices are likely to remain relatively high, to the disadvantage of consumers, resulting in reduced access during the hunger period. At the same time, high prices directly paid to farmers will encourage increased production in the long run. This could partly explain the generally high prices of maize and meal at this time of year. It should be noted that during the last production season, farmers were faced with high input prices, especially for fertilizer, whose price nearly doubled (the government fertilizer support program targets no more than 20 percent of the small‐scale farmers). The move by the private sector to pay higher prices for maize in the current season, as it did during part of last season, should be commended. In fact, in areas where private‐sector maize purchase is concentrated and running well, the FRA are better off shifting their market effort elsewhere, where farmers are stuck with maize at their depots due to limited quantities the FRA is purchasing.\nThe general high maize price levels during the current marketing season, despite the surplus production, is in line with some other countries within the Southern African region and could be attributed to the high input costs farmers faced during the last production season. The relatively high prices should encourage future maize production. There are, however, some areas where farmers are selling at much‐reduced prices (ZMK900/Kg) out of desperation, as they face large stocks and limited markets, such as in parts of Eastern province. The opening up of markets in Malawi, where prices are rising, is creating a good opportunity for producers in that region.\nIn July, the government of Zambia removed the maize export ban which had been in place throughout the 2008/09 marketing season, to allow 100,000MT of maize to be exported. Formal maize exports to Zimbabwe have already started, and at least 3,660MT had been exported by the end of July, as captured by the FEWSNET/WFP cross‐border trade monitoring system.", "domain": "food"}
{"url": "https://springnaturals.com/collections/cats", "date": "2024-04-19T03:44:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817253.5/warc/CC-MAIN-20240419013002-20240419043002-00388.warc.gz", "language_score": 0.9154217839241028, "token_count": 149, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__12650319", "lang": "en", "text": "\"Fresh\" Grain-Free Cat Recipe\nGive Your Cat The Best\nUnlike dogs, which are omnivores, cats are obligate carnivores, which means cats need higher amounts of protein combined with amino acids, vitamins, and minerals for a balanced diet.\nThe best in low glycemic and low carb cat food, Spring Naturals is certified by The Glycemic Research Institute. All of our handcrafted recipes include 90 – 95% of proteins from all-natural fish or poultry with 6 superfoods that bolster your cat’s diet full of low carb, wheat-free, whole foods. We punch it up with added vitamins and minerals for functionally balanced, wholesome nutrition.\nItem 1 to 5 of 5 items", "domain": "food"}
{"url": "http://fredcoville.blogspot.com/2012/05/usda-proclamation-recognizing-fvcoville.html", "date": "2018-07-17T11:28:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676589710.17/warc/CC-MAIN-20180717105812-20180717125812-00123.warc.gz", "language_score": 0.9362390041351318, "token_count": 406, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__47429371", "lang": "en", "text": "DEPARTMENT OF AGRICULTURE\nOffice of the Secretary\nWashington, D.C. 20250\nNATIONAL BLUEBERRY MONTH\nBy the Secretary of Agriculture of the United States of America of America\nWHEREAS blueberries are a native North American fruit produced in 35 States;\nWHEREAS the pioneering work conducted in New Jersey by Elizabeth White and Dr. Frederick Coville in the early 1900's to domesticate wild highbush blueberries resulted in the development of the hybrid for cultivated highbush blueberries;\nWHEREAS from these early efforts, highbush blueberry production has become an important U.S. agricultural industry with acreage doubling between the 1970's and 1980's and expected to reach more than 63,000 acres by the end of the 1990's;\nWHEREAS highbush blueberry production in the United States has increased from an average of 114 million pounds in the late 1980's to 141 million pounds in 1998, with more than 48 percent of all highbush blueberries shipped to the fresh market in 1998 and the balance frozen for use by consumers and food manufacturers worldwide;\nWHEREAS blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit;\nWHEREAS highbush blueberries are harvested from mid-April through early October with the harvest reaching its peak in July;\nNOW, THEREFORE, to promote the greater appreciation and use of highbush blueberries, I, Dan Glickman, Secretary of Agriculture of the United States of America, do hereby proclaim the month of July 1999 as \"National Blueberry Month\" and call upon all citizens to recognize and celebrate the highbush blueberry with appropriate ceremonies and activities.\nIN WITNESS WHEREOF, I have hereunto set my hand this 8th day of May 1999, the two hundred twenty-third year of the Independence of the United States of America.\nDAN GLICKMAN Secretary", "domain": "food"}
{"url": "https://walkaboutworthington.wordpress.com/2011/06/23/the-little-things-vietnamese-iced-coffee/", "date": "2018-07-18T08:35:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590074.12/warc/CC-MAIN-20180718080513-20180718100513-00160.warc.gz", "language_score": 0.9523195028305054, "token_count": 494, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__200211596", "lang": "en", "text": "It’s the little things that make all the difference in life. A smile from a cute girl, getting the extra legroom of an emergency exit seat on a plane or, being able to wake up each hot, humid day in Vietnam to a devilishly good iced coffee.\nThat (above) little cup of black gold has made my stay in the at times painfully frustrating Vietnam all the better. Vietnam has a sizable coffee export industry that in 2010 saw over 1M tonnes of the good stuff sent all over the world. From arabica to robusta and even with special ‘weasel’ coffee, a coffee lover is bound to enjoy their stay here. And if you’re wandering, which I know you are – Weasel coffee is special in that the coffee beans are first eaten, processed and then excreted by weasels before being cleaned, roasted and brewed.\nExcrement aside, the Vietnamese really do make a good ice coffee. First, a glass is filled with a small (2 tbsp, or as desired) amount of condensed milk – real milk is expensive and hard to come by in Asia, and also doesn’t taste as good. Then, a coffee filter is placed on top of the cup and hot water poured through it so that it filters through the beans and drips on top of the condensed milk. Finally, cubed or crushed ice is added. Sometimes for efficiency’s sake, cafes and stalls pre-make the coffee solution in bulk and chill it with the same, albeit less impressive looking effect. The result, a lovely layering of thick black Vietnamese coffee over condensed milk ready for the drinker to mix together.\nThe great part is that you can find Vietnamese iced coffee everywhere from street carts to high end restaurants, from 5,000D to 50,000D (25c – $1.75) and it will almost always taste great. To order, simply ask for an ‘ice coffee with milk’ or cà phê sữa đá. Those worried about the condensed milk being unhealthy, keep in mind how little is used per cup and that according to this source, a cup only contains 132 calories. Furthermore, your average milk coffee contains 4g/100ml of fat anyway. Or, 160 – 260 calories for a medium sized cafe latte.\nIt’s the little things…", "domain": "food"}
{"url": "http://www.bramptoninn.com/breakfast.html", "date": "2016-04-29T21:36:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2016-18/segments/1461860111455.18/warc/CC-MAIN-20160428161511-00060-ip-10-239-7-51.ec2.internal.warc.gz", "language_score": 0.9391610026359558, "token_count": 662, "dump": "CC-MAIN-2016-18", "global_id": "webtext-fineweb__CC-MAIN-2016-18__0__44485504", "lang": "en", "text": "We aim to serve straightforward food with an emphasis on quality and simple artistry. In addition to using fresh fruit, berries and vegetables during the growing season from our own organic garden, the Saturday farmer’s market in Chestertown beckons with many local fruit and vegetable producers. We have established a working relationship with a local meat and egg producer who delivers sausage and free-range eggs to the inn. We try hard to be as “garden to table” as possible. During the Winter and shoulder seasons we don’t always have a choice and have to use what is available at the grocery store. Check out our food video on YouTube.\nThe Brampton was a peach plantation during its heyday in the 19th century. In season no breakfast or afternoon tea will be complete without that delicious fruit and you can look forward to something “peachy” every day of the week.\nWith 24 hours notice we can accommodate special diets such as: Vegetarian, Vegan, Dairy-free, Gluten-free, Low-carb and Low-fat.\nUpon request breakfast delivery is available to guests staying in the cottages.\nPlease view our sample menu below, or browse a few of our recipes to use in your own kitchen.\n- Orange or cranberry juice\n- A freshly baked pastry\n- Daily changing fruit course\n- Cook’s whim – sweet choice such as French Toast made with homemade bread.\n- Cook’s whim – savory choice. In the Spring frittatas with homegrown asparagus and goat cheese is a favorite of our guests.\n- Always eggs your way\n- Greek yogurt with homemade GF granola and fresh fruit\n- Oatmeal with raisins and toasted nuts\n- Daily changing breakfast meat\nTry a few of our recipes:\n“We couldn’t feel more at home than we do here. The staff is wonderful. The breakfast is outstanding. We could go on and on, but we’re sure the guests will find out for themselves what a treasure they found here at the Brampton.”\n~ Marion and Paul, NY\nTea Time and Social Hour\nEvery day at our romantic getaway in Maryland, afternoon tea is served buffet-style in the dining room and consists of freshly prepared savories and sweets. During the warmer months we’ll have iced tea and lemonade. During the Fall and Winter we offer a selection of fine Harney and Sons teas. Also during January and February it’s oyster season. On Saturdays you can enjoy oysters on the half shell with a house made Mignonette and cocktail sauces.\nSample Tea Offerings:\n- Brampton Plantation Peach Cobbler\n- Almond biscotti\n- Rhubarb strawberry crisp\n- Linzer cookies with homemade Peach Jam\n- Mini quiches\n- Assortment of cheeses and crackers\n- Cheese Puffs\n- Onion Tart\n- Kale Chips\n- Homemade spiced nuts\n- Oysters on the half shell in season\nFor more culinary inspiration:\nCheck out this blog, Danielle is a proud member of “Eight Broads in the Kitchen“.", "domain": "food"}
{"url": "https://fcwwc.wildapricot.org/event-4075562", "date": "2021-10-28T18:06:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323588398.42/warc/CC-MAIN-20211028162638-20211028192638-00139.warc.gz", "language_score": 0.9002189040184021, "token_count": 292, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__46563808", "lang": "en", "text": "FCWWC Virtual Cooking Class\nJoin us for an interactive virtual cooking class guided by Chef Alex! We'll be cooking seafood (or vegetable) paella with Chef Alex leading us through cooking the recipe step-by-step. The ingredients list is below- be sure to shop ahead of time and join us on the 16th!\nAdmission for FCWWC members is FREE and non-members are welcome to join for $10 each.\nThe Zoom link will be included in your confirmation email.\nPaella Equipment List\n- Pan* (cast iron pan, nonstick pan or paella pan)\n- Cooking Spoon (wooden spoon or plastic spatula)\n- Salt & Pepper\n- Oil (olive oil or vegetable oil)\nWHAT TO EXPECT:\nChef Alex will walk you through the steps for selecting a pan and making the perfect paella, his signature dish! Chef Alex will help each participant select the best pan from their current home arsenal and then the cooking will begin. Cast iron is preferred, but any non-stick pan will work. As always, any questions and conversation are welcome throughout the presentation!\nThe ingredients list* is below. Please note that all of the seafood and vegetable recommendations are just suggestions, feel free to get creative to make the perfect paella for you!\n*Additional vegetables that also make great vegetarian options: Asparagus, Cauliflower, Peas, Beans", "domain": "food"}
{"url": "https://claytorforcongress.org/product/chocomaker-chocodrizzler-candy-wafers-bright-white-vanilla/", "date": "2019-11-19T05:51:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496670006.89/warc/CC-MAIN-20191119042928-20191119070928-00154.warc.gz", "language_score": 0.8887075185775757, "token_count": 113, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__194464054", "lang": "en", "text": "This vanilla flavoured compound chocolate (confectionery coating) is excellent for drizzling cookies, pretzels, cake pops, fruit, and other treats. No tempering is required. Simply melt chocolate in its pouch in the microwave, cut off the corner of the pouch, and squeeze pouch to drizzle.\n2 ounce/56.6 gram bag\nColour: Bright White; Flavour: Vanilla\nContains milk and soy; may contain trace amounts of peanuts due to common processing equipment\nDirections printed on bag\nMade in USA", "domain": "food"}
{"url": "http://beeshoney.com/", "date": "2017-02-23T14:13:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-09/segments/1487501171171.24/warc/CC-MAIN-20170219104611-00275-ip-10-171-10-108.ec2.internal.warc.gz", "language_score": 0.9641579389572144, "token_count": 180, "dump": "CC-MAIN-2017-09", "global_id": "webtext-fineweb__CC-MAIN-2017-09__0__237518999", "lang": "en", "text": "Texas Honey from BeesHoney.com.\nIf you like raw honey from organic wildflower fields, you've come to the right place! Eating unfiltered and unprocessed honey daily can do wonders for allergies. Use it in place of sugar for tea; spread it on toast or hot biscuits and use it in baking. It's best to replace just half the sugar called for with honey and, since honey is a liquid, reduce any liquids in the recipe by a quarter cup for each cup of honey used.\nDid you know honey keeps forever? It's the only natural food that doesn't go bad. It may crystallize, but that's easy to fix by setting the jar in a bowl of very hot water for a few minutes.\nHoney is one of the few foods proven to be good for you and it tastes good, too. What more could we want?", "domain": "food"}
{"url": "http://coldchilli.blogspot.com/2006/02/remember-there-are-different-flavors.html", "date": "2017-03-28T13:45:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218189771.94/warc/CC-MAIN-20170322212949-00654-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.9179272651672363, "token_count": 145, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__277854011", "lang": "en", "text": "Just because you’ve tried green tea before and didn’t like it; remember there are many flavors of green tea. Some teas have strong taste, gunpowder and sencha, and other are more subtle, dragon well and white monkey. Green tea can also be infused with flavors, mint, citron and peppermint.\nThere are also different families of tea: Black, White, Green and Red(Rooibos) and herbal\nAlso all tea has caffeine unless processed, except for herbal. A quick way to remove the caffeine is to brew the tea for 20-30 seconds then throw the water out. then steep for 3 mins for green and white, 5-7 for others.", "domain": "food"}
{"url": "https://www.cesupplements.com/st-joseph-meal-replacement-shakes-smoothies/", "date": "2017-09-20T07:21:56Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-39/segments/1505818686705.10/warc/CC-MAIN-20170920071017-20170920091017-00366.warc.gz", "language_score": 0.9508771300315857, "token_count": 319, "dump": "CC-MAIN-2017-39", "global_id": "webtext-fineweb__CC-MAIN-2017-39__0__26181672", "lang": "en", "text": "MEAL REPLACEMENT SHAKES AND SMOOTHIES\nThe main problem with most diets is that they’re loaded with carbohydrates. These high levels of carbohydrates lead to fat storage, making it difficult to lose weight. To help you replace carbohydrate-rich meals, we’ve created low carbohydrate meal replacement shakes and smoothies that help curb your appetite while also significantly reducing your overall carbohydrate intake. High quality meal replacement shakes also nourish the body by delivering easily digestible protein. This increase in protein intake helps your body repair muscle tissue and improves your metabolism. Our meal replacement shakes and smoothies are hand picked by our nutritional experts ensuring you receive the highest quality ingredients, delicious flavors and the best results!\nMaking sure you have the right consumption of protein is important to avoid over-training your muscles and possibly getting injured. The advantage of using protein shakes at this particular time (after workout) is that the protein reaches the muscles faster, because the body takes less time to digest a shake than solid foods. After working out is the best time to get a protein shake into your body, so that the protein can be delivered to your muscles faster and begin the healing process right away.\nCutting Edge Supplements (CES) goes beyond your expectations and was established to help you reach all your health and fitness goals. Here at CES we strive to carry high quality products and ll new products are tested by staff before being offered to you. We want to save you both time and money by finding the supplements that work, thus making it easier for you to choose one.", "domain": "food"}
{"url": "http://www.caresectorhub.co.uk/ice-cream-delight-at-pilgrims-hospice-this-week/", "date": "2018-11-22T11:01:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-47/segments/1542039746205.96/warc/CC-MAIN-20181122101520-20181122123520-00136.warc.gz", "language_score": 0.9606360197067261, "token_count": 258, "dump": "CC-MAIN-2018-47", "global_id": "webtext-fineweb__CC-MAIN-2018-47__0__180753597", "lang": "en", "text": "The team at Simply Ice Cream were pleased to deliver a range of ice cream flavours to patients at the Pilgrim’s Hospice in Ashford this week.\nHead Chefs at Pilgrims Hospice Ashford, Bobby Antony and Julie Gilliver, were delighted to receive this donation from Simply Ice cream. Julie said: “Here at the hospice one of our main priorities is to make sure that patients and visitors are well catered for around the clock. As a local charity it makes a huge difference when premium goods such as these are given to us free of charge. We are all so grateful to Simply Ice Cream for these special treats which I am sure will fly out of our freezers in no time!”\nSimply Ice Cream’s Managing Director Sally Newall says; “We are totally in awe of the work the wonderful team at Pilgrims Hospices do every day for their patients and supporting families. We were pleased to be able to show support in such a simple way.”\nSimply Ice Cream is completely natural hand-made product range created without any additives or preservatives, using only locally sourced ingredients (where possible). Its range comprises over 30 different flavours. Simply Ice Cream is a member of Produced in Kent.", "domain": "food"}
{"url": "https://ethicallymadeshop.com.au/products/south-coast-kimchi-jar", "date": "2022-05-18T02:28:02Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-21/segments/1652662521041.0/warc/CC-MAIN-20220518021247-20220518051247-00319.warc.gz", "language_score": 0.8754576444625854, "token_count": 215, "dump": "CC-MAIN-2022-21", "global_id": "webtext-fineweb__CC-MAIN-2022-21__0__222027661", "lang": "en", "text": "A traditional fermentation process is used to produce authentic Korean kimchi. It is fermented in small batches using fresh local ingredients, and filtered water.\nEnjoy in stir fries, salads, on it's or as a side dish. This kimchi is not only tasty but is also good for you, making every bite good for your gut.\nHand cut bite size pieces of Wombok cabbage ready to be the hero in any dish. Deep, salty, tangy fermented cabbage with a hint of sweetness to balance. This one is not shy and will be the life of any party.\nIngredients- Wombok cabbage, Daikon, Carrot, Onion, Garlic, Ginger, Filtered water, Fish sauce, chili flakes, Garlic chive, Green onion, Sugar, Rice flour, Salt.\nAllergens – Fish Sauce Anchovy (Stolephorus), Extract Fish 77%, Salt 29%, Sugar 3%\nJar Available for local pick-up only; if purchasing for shipment, the pouch will be sent.", "domain": "food"}
{"url": "https://astroie.com/the-need-to-switch-to-a-plant-based-diet", "date": "2023-09-24T13:33:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506646.94/warc/CC-MAIN-20230924123403-20230924153403-00365.warc.gz", "language_score": 0.9413191080093384, "token_count": 1308, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__200540403", "lang": "en", "text": "The Need To Switch To A Plant-Based Diet\nThere will be a morsel of meat again in your mind that you so badly want to grab and have ataste of. Or you might be someone in the category to choose the raw vegan diet over the meatballs on your table. It depends on people. How they want to slip into a vegan diet or if they wantto go for a flexitarian diet routine. It depends upon the goals you set and how you want toperceive it. So coming to the thought of switching into a vegetarian diet, let's see the benefits itcan offer on our body.For some it could come out as a very heavenly experience but for some it can be quite theopposite. There will be people around who run back into their cravings for a non-vegan foodafter struggling through a one week trial and there are also people who switch to it and getadapted so easily. All throughout the journey it will be highly appreciated to keep the attitude ofa critical thinker. There will be rumours on both a plant-based diet as well as a non-vegan diet.Be distinctive towards all sorts of 'cowspiracy' theories before you come to a conclusion onwhat fits best for your body.\nWhat is Health & Healthy Diet? A healthy diet is characterised by a collection of food materials for an entire day such that it hasthe potential to provide and meet all the mineral and nutritional requirements of the body. InAyurveda we describe the observance of good health as the state of existence when one alwaysresorts to desirable food and regimen primarily. The ancient science of Ayurveda gives greatimportance to the adaptation of suitable food regimens to one's own body. Ayurveda is a sciencethat holds close the moral and practical correlations of food and diseases. As the saying goes, 'You are what you eat.'\nWhy A Plant-Based Diet?If you were priorly a non-vegan diet follower, then keeping aside the magnitude of frustrationand disappointment you will feel when you blend into a plant based diet slow and steady, let'sanswer these questions' Is Eating Meat Products Necessary?Maybe or maybe not. There is zero carb meat which is extremely useful for those following aperfect fitness schedule. They might end up arguing yes, but the truth is that there is a whole lotof vegan food that can replace any low carb food article. So Does it Mean That A Plant Based Diet Becomes Your Bulletproof Diet Against All Health Disorders?Again it is a No. But, it is an undeniable fact by the health experts that in the long run, a plantbased diet comes handy to us. What might appear to be an ethically and morally and health basedpoint of view as right for someone could be utterly a stupid opinion for another. Understandingthe pros and cons about what you are talking about becomes extremely necessary in such cases.Unless you do so, it will be difficult to contemplate what is good or what is bad for your health.Refrain from coming to a conclusion unless you understand the health topics in depth.\nSo What is A Plant-Based Diet?You shouldn't relate a plant based diet with a balanced diet or get under the fogged conceptionthat a plant based diet is less effective when compared to a balanced diet because in many cases aplant based diet is more efficient and beneficial than a balanced diet.A plant based diet is where a person focuses on plant products. It is a diet based on fruits andvegetables. Another way of looking at it is as the diet where we use no animal products. Heavymeat product users experience a high protein and amino acid content within their body whicheventually leads to inflammation and high cholesterol levels. This is where the plant based dietcan be effective for many. So now let's see the benefits of this herbivorous diet over theomnivore's one.Don't Worry About Vitamins. This Provides it All.\nFruits and vegetables are the storehouse of vitamins. Be it water soluble ones or the fatsoluble ones, plants provide all the essential and non-essential vitamins required for thebody. Leafy vegetables, green leaves, legumes, oranges, tomatoes etc. just as the startersare high in vitamin A, vitamin B, as well as vitamin E, D and K.Are You Worried About Proteins?\nOkay so stop panicking. It isn't true really that you need meat products to get protein;you can get it from a plant based diet too. For example, a bowl of lentils possess around18 grams of protein. Beans, broccoli, lentils, spinach etc. are very high in protein contentso break the misunderstanding that you need a meat product for protein because younecessarily don't.What About Minerals?\nCalcium, potassium, iron and magnesium... thinking how those could be acquired? Welltomatoes, bananas and nuts could be your call. Simple as that. Even the most easily andcommonly used vegetables hold high nutritional values within them. It's high time werecognise the importance of that tomato in our kitchen. Same goes for the rest of thevegetables and fruits too.\nReal Benefits of A Plant-Based DietYour hormones will be under control. No high and lows but a stable and healthy level ofhormones can be maintained. The same will come very useful in the case of insulin ordiabetic issue management.A plant based diet can potentially reverse your obese conditions. It can lower your fatdeposits and could possibly fix the imbalanced levels of cholesterol too.Fibres. How can we forget them? Fibres are the basic components that promote a healthykindled bio fire which is the determining factor for digestive reactions according to thescience of Ayurveda. Want that glow to your skin, better collagen levels..? Vegetablesare the roots for all those mind blowing effects.Your body can be provided with all the essential macro and micro nutrients with a plantbased diet. In an era where the meat produced is basically outputs from hormoneinjections it is always a better choice to have some plant products in your diet. Muchmore effective if you could get the diet shifted into purely plant-based. Maybe you willend up wishing that you could have made the change earlier. Who knows? Give it a tryand find it out yourself.", "domain": "food"}
{"url": "https://rawpetfooddorset.co.uk/products/wilsons-fish-skins-100g", "date": "2021-09-24T14:48:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780057558.23/warc/CC-MAIN-20210924140738-20210924170738-00010.warc.gz", "language_score": 0.9021977186203003, "token_count": 428, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__203020432", "lang": "en", "text": "100% natural, healthy and nutritious Whitefish Skin Dog Treats, ideal for training or as a healthy treat. Made in the UK.\nOur Whitefish Skin Treats are a premium 100% natural dog treat rich in extra vitamins and nutrients found naturally in fish, packed with natural goodness to promote the health and well-being of your dog.\nIts natural rough texture aids reduction in tartar build up on dogs teeth, making it a natural dental aid, is low in fat to support weight control and helps support a healthy coat and skin.\nSustainably caught MSC fish in Grimsby, UK, free from additives, colours and preservatives.\n100% Whitefish Skins.\nAnalytical Constituents (%):\nProtein: 84.4%, Crude Oil & Fat: 0.3%, Crude Ash: 17%, Crude Fibres: 9.2%\nEnergy (kj/100g) 1435, Energy (kcal/100g) 338.\nHypo-allergenic, free from wheat, gluten, dairy and soya. Packed with naturally occurring omega 3 & 6. No additives or preservatives - 100% natural ingredients!\nSize Guide: These treats are on average approximately 25mm square. They are a natural product so actual size may vary. Ideal as an everyday healthy treat or reward\nSmall Dogs - Approx 10g per day\nMedium Dogs - Approx 15g per day\nLarge Dogs - Approx 20g+ per day\nThis is just a guide, please judge your dog's weight regularly and make adjustments. Make sure there is a fresh supply of water and supervise during treat time.\nDo not overfeed with treats - you may have to reduce the volume of your meals if you are feeding treats.\nThese treats are not suitable for small breed puppies under 6 months or puppies under 4 months old. You may have to cut treats into smaller pieces for smaller dogs.\nAlways remember to supervise your dog when feeding treats.\nStore the treats in a cool, dry place. Reseal pouch after feeding.", "domain": "food"}
{"url": "https://regenerationcanada.org/en/stories-of-regeneration-event-at-south-glanton-farms/", "date": "2023-09-26T12:19:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510208.72/warc/CC-MAIN-20230926111439-20230926141439-00373.warc.gz", "language_score": 0.9540516138076782, "token_count": 821, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__268440416", "lang": "en", "text": "Thank you to everyone who joined us for this event!\nDiscover South Glanton Farms, a mixed farming operation inspired by agroecology, before feasting on regeneratively raised Black Angus beef!\nRegeneration Canada is delighted to partner with the Manitoba Forage and Grasslands Association (MFGA) to bring you a remarkable field-to-fork event like you’ve never experienced. Join us on August 19th with farmers Ryan and Sarah Boyd at South Glanton Farms in Forrest, Manitoba. Ryan and Sarah will guide guests on an engaging journey through their family farming operation, which includes cattle, grain, and a focus on building soil health.\nSpeakers Paige Kennedy, Education and Research Manager of Regeneration Canada, and Joel Williams, soil health educator, will discuss regenerative agriculture and the impacts of multi-paddock grazing and livestock integration on the health of the soil.\nThe day will conclude with a delicious, family-style meal incorporating ingredients produced on the farm. The meal will be prepared by chef J.D. Braid of Brandon, MB.\nAbout the hosts\nRyan Boyd is a third generation farmer with cattle and crops on South Glanton Farms. Ryan has been involved with the farm for many years, and began proposing new ideas to his father as he became more involved. Returning to the farm in 2006 after finishing school, Ryan put into practice some of the innovative theories he had learned about cropping and extended grazing systems. He knew he didn’t want to expand the acreage of the farm, but rather work towards increasing productivity. This has led to the farm having a large focus on embracing the principles of agroecology to create a diverse farming system.\nThe farm consists of ~300 black Angus beef cows, a diverse crop rotation, and annual forages for grazing and greenfeed. The operation works to improve natural resources so they don’t have to rely on synthetic inputs (fertilizers, herbicides) and to produce healthier products. The Boyds use a mob grazing system, which mimics the way ruminant animals, like buffalo, roamed the land in years past. Through adding diversity and incorporating livestock, the farm is able to capture more carbon into the soil. A goal of Ryan’s is to leave the land better than it was before, so that future generations can thrive.\nAbout the speakers\nPaige Kennedy is the Education & Research Manager at Regeneration Canada. She obtained her B.Sc. in Agriculture from the University of Guelph and completed her MSc. in Soil Science at the University of Saskatchewan. She holds an Agronomy Certificate from Olds College and is an Articling Agrologist with the Saskatchewan Institute of Agrologists. Paige is passionate about knowledge mobilization in agriculture, and making science digestible to a broader audience. In the past, she has worked on dairy cattle operations, pursued agronomic internships, and worked in research. Paige is also increasingly involved with the family beef operation.\nJoel Williams is an independent plant and soil health educator providing lectures, workshops and consultation on soil management, plant health and integrated approaches of sustainable food production. Joel has worked extensively in Australia, UK and Canada (where he’s currently based) and has been fortunate enough to lecture to farming audiences internationally. Joel has a Bachelor of Agricultural Science (AUS) specialised in plant and soil dynamics and an MSc in Food Policy (UK) which focussed on food systems, intercropping and agroecological transitions.\nAbout the chef\nChef J.D. Braid has been a Manitoba chef for nearly 30 years. He is passionate about providing new opportunities in the agricultural community and has served as the team captain and manager for the Manitoba Culinary team for 20 years, leading the team to the podium in multiple international competitions. He also won gold in the World Culinary Olympics in the individual category in 2008 and 2012, and in 2020, lead the first international Canada/USA culinary team to Silver.", "domain": "food"}
{"url": "https://kansas.tfifamily.org/foster-kids-picky-eaters-healthy-delicious-food/", "date": "2024-02-28T23:00:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474746.1/warc/CC-MAIN-20240228211701-20240229001701-00016.warc.gz", "language_score": 0.9497101902961731, "token_count": 448, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__63659406", "lang": "en", "text": "Most kids go through a stage of life where they are picky eaters, and this often frustrates parents. You take the time to prepare a delicious meal for them, but then they refuse the entire meal or take nibbles of the foods they like and discard the rest. It is possible to still feed your foster kids well even if they are picky eaters. Here are some ways to do it.\nTurn Those Vegetables and Fruits Into Sauces\nKids love to have tasty sauces with their meals, so if you’re having a hard time feeding them fruits and vegetables, prepare sauces out of them. One of the easiest ones is a chunky tomato sauce that you can serve with spaghetti or as a pizza sauce if you’re making homemade pizza. If your child hates apples and carrots, prepare an apple-carrot dipping sauce for them to eat with graham crackers or bananas.\nGet Those Picky Eaters Involved in the Kitchen\nAnother good idea would be to have the kids cook with you in the kitchen. This is a great bonding experience and you can talk about the health benefits of certain ingredients. If you’re making salmon patties, discuss the omega-3 fatty acids that are important in keeping the brain healthy. Or if you’re making a fruit salad, discuss the health benefits of fruits such as strawberries, blueberries, and cranberries.\nDon’t Give Up When Rejection Happens\nIt might be tempting to stop offering certain foods because your kids refuse them a few times. But this isn’t wise because it hinders them from getting in the proper nutrition they need. You will need to seek out creative ways to serve the more difficult foods. Eventually, your kids will enjoy them. It takes consistency and patience but it can happen.\nFind More Tips for Your Picky Eaters\nIn conclusion, with these strategies and a little creativity, you can feed your picky eaters meals that are both delicious and healthy at the same time.\nIf you’re a foster parent in need of guidance, contact us. We are here to help potential and current foster families navigate this journey with confidence.", "domain": "food"}
{"url": "https://www.soyfreesales.com/product-page/foil-wrapped-dark-chocolate-squares", "date": "2019-11-11T21:52:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496664439.7/warc/CC-MAIN-20191111214811-20191112002811-00183.warc.gz", "language_score": 0.7518140077590942, "token_count": 114, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__136110610", "lang": "en", "text": "Sweet, bite-sized DARK chocolate squares. Individually wrapped with seasonal foils. Free from soy, dairy, gluten, tree nuts, peanuts, and GMOs. Each square weight 5 grams, and size is 1 1/4 by 1 1/4 inches. PLEASE SPECIFY WHICH COLORS YOU PREFER. Holiday favorites!\nFOIL-WRAPPED DARK CHOCOLATE SQUARES\n72% Cocoa, Cane Sugar, Bourbon Vanilla Pod. (Tree nuts, gluten, and dairy in other parts of mfg. plant.)", "domain": "food"}
{"url": "https://nursebaketravel.wordpress.com/2019/08/19/slicing-wedding-cakes-free-slicing-guide-inside/", "date": "2020-08-13T17:21:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439739048.46/warc/CC-MAIN-20200813161908-20200813191908-00372.warc.gz", "language_score": 0.9643244743347168, "token_count": 306, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__119901113", "lang": "en", "text": "Although weddings are joyous occasion, they come with their fair share of stress. There’s months and sometimes years of planning, even then something could go wrong. Making sure you’re as prepared as possible is important.\nThe wedding cake is such a beautiful, yet stressful part of a wedding. Slicing the wedding cakes is an art all within itself. There is no room for error, slicing the incorrect way can lead to guest being without cake. It can also lead to misshapen slices, which means everyone isn’t getting the same amount. Making sure you have the correct utensils are important also. A quality cake knife and cake server are a must!\nAs bakers we inform our clients on how many servings each tier will yield, but most people are not familiar with the correct way to cut a special occasion cake. Many of us are only used to cutting concentrically (from the center) but cutting the cake straight, and creating squares of cake makes the process easier, especially when it comes to a cake with 4 or more tiers. I’ve created a simple slicing guide to get you started on your way.\nWhen slicing a tiered cake you should began by separating each tier, but since a picture of the couple cutting the cake is needed, you’ll keep the cake intact and have the couple cut a small piece from the bottom tier. Once the happy couple completed their ceremonial cut, the tiers can be removed and cut to served guest.", "domain": "food"}
{"url": "https://www.zeitgeist-gifts.com/collections/mothers-day/products/i-cookie-cutter-smartphone-shape", "date": "2019-07-20T02:51:50Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-30/segments/1563195526408.59/warc/CC-MAIN-20190720024812-20190720050812-00012.warc.gz", "language_score": 0.905193030834198, "token_count": 243, "dump": "CC-MAIN-2019-30", "global_id": "webtext-fineweb__CC-MAIN-2019-30__0__71484973", "lang": "en", "text": "Cookie Cutter I-Cookie\nUpgrade your cookie plan with our unique I-Cookie cookie cutter. It's the cookie cutter for today's generation! This low-tech cookie cutter creates hi-tech smartphone shaped cookies for an instantly recognizable item that’s sure to impress. Just don’t try to send a text with them!\nWhile this is a perfect gift for families, bakers, or tech lovers, you can also find 5 other unique cookie cutters in shapes like a camera or even a sneaker! All are expertly packaged and made from high quality stainless steel for easy cleaning.\n- Item: 200582\n- Donkey Products\n- Cookie Cutter\n- Design: Smartphone\n- Designed in Germany\n- Size: approx. 4.8 in x 2.4 in\n- Color: Black\n- Materials: Stainless Steel\n- Hand wash recommended\n- Perfect gift for baking enthusiasts, tech lovers or people who like fun and quirky stuff!\nNot sure where to buy cookie cutters? Check out our selection of unique and unusual cookie cutters! Our large cookie cutters come in many shapes, take a look at our iphone cookie cutter!", "domain": "food"}
{"url": "https://srikavithahomecare.com/services/", "date": "2024-04-23T05:31:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818464.67/warc/CC-MAIN-20240423033153-20240423063153-00519.warc.gz", "language_score": 0.907551646232605, "token_count": 136, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__76181446", "lang": "en", "text": "Cooks, the culinary artisans behind the creation of delectable meals, are integral to the culinary world. Their expertise, honed through training and experience, brings the symphony of flavours to life in every dish. A cook’s role goes beyond just preparing food; it’s about precision, creativity, and a commitment to quality. From crafting exquisite gourmet cuisine in fine dining establishments to providing nourishing meals in homes, cooks master the art of blending ingredients, cooking techniques, and presentation. With a professional and attentive approach, cooks deliver delightful gastronomic experiences that cater to diverse tastes and dietary preferences. Their culinary magic transforms ingredients into memorable dishes.", "domain": "food"}
{"url": "https://greenstreetroasters.wordpress.com/2011/07/14/the-roaster-is-fired-up-and-we-have-coffee/", "date": "2018-05-24T15:21:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794866511.32/warc/CC-MAIN-20180524151157-20180524171157-00229.warc.gz", "language_score": 0.9444506764411926, "token_count": 175, "dump": "CC-MAIN-2018-22", "global_id": "webtext-fineweb__CC-MAIN-2018-22__0__60124898", "lang": "en", "text": "We’re featuring 2 coffees to get things going.\n1. The GreenStreet House Blend. It will be our standard blend offering consistency and body. The coffee is pure and features beans from Mexico, Honduras and Brazil. It is full of body with fruity and nutty tasting notes and ends with a clean finish. It’s the perfect morning cup.\n2. GreenStreet Espresso. We’re pretty conservative with our naming around here. The name says it all. This is our 4 bean espresso. The blend of the beans and the roast temperature bring this coffee to a wonderful level of excitement making it great for an espresso shot. It also serves well as an afternoon coffee as it is very sweet . The tasting notes are sweet, fruity and acidic that will make your mouth say POW! Or just make you come back for seconds", "domain": "food"}
{"url": "http://www.thearknewspaper.com/obits/obit_CisnerosFrancisco.html", "date": "2017-04-30T20:31:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917125849.25/warc/CC-MAIN-20170423031205-00610-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9725396037101746, "token_count": 222, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__139597510", "lang": "en", "text": "Francisco \"Pancho\" Cisneros, the chef at Guaymas restuarant in Tiburon from its opening day in 1986 until 2000, died March 4, 2017, of a stroke. He was 62.\nDuring Cisneros' years as chef, Guaymas earned a reputation for serving fine Mexican food featuring the country's regional specialties, such as poblano en nogada — poblano chiles stuffed with marinated braised chicken and raisins, napped with a walnut cream sauce.\n\"He brought authentic Mexican flavor to Guaymas,\" said his friend and colleague Roberto Melara, who was bartender and general manager at Guaymas and now is a sommelier in Wine Country.\nA memorial mass was held March 9 at the Most Holy Rosary Chapel in San Rafael. Mr. Cisneros will be buried in Los Angeles, where most of his family lives.\nMr. Cisneros is survived by his wife, Luz, of Novato, and three children, Eric, Sandra and Gryselda.", "domain": "food"}
{"url": "https://www.rhoen-park-hotel.de/en/eat/", "date": "2021-09-22T08:57:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780057337.81/warc/CC-MAIN-20210922072047-20210922102047-00058.warc.gz", "language_score": 0.9256491661071777, "token_count": 226, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__259435971", "lang": "en", "text": "Gastronomic variety at Rhön Park Hotel\nAll of our restaurants offer: Culinary treats and relaxation!\nIndulge in our à la carte restaurant Frankenstube, offering delicious rustic cuisine inspired by regional specialties. Our panorama restaurant Rother Kamin along with our family restaurant Rhöninsel provide a wide range of culinary treats from a round the clock buffet.\nDid you order breakfast and/or dinner? Then our buffet restaurants are just the right thing for you. Of course, all other guests, however, are just as welcome.\nOur café Rhön offers coffee and cake. Our reading corner and higher modern tables offer ideal retreats for relaxing or notebook work. Adjacent is our large panoramic terrace with a spectacular view over the Rhön. Our RhönCafé is open daily and W-Lan is available.\nOur family restaurant is open daily from 7 a.m. to 10 p.m., our Frankenstube is open daily from noon to 10 p.m. Please note that restaurant opening hours are subject to seasonal variations.", "domain": "food"}
{"url": "https://aliciaabrams.com/product/glass-cheese-plate-charcuterie-board-with-stainless-steel-spreader-2/", "date": "2023-11-30T20:23:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00800.warc.gz", "language_score": 0.8844165205955505, "token_count": 181, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__259226174", "lang": "en", "text": "Bright and bold, this charcuterie board set is the perfect size for a selection of fine gourmet cheeses, fruit, cookies, or other finger foods. Use as an appetizer tray or cheese plate, this one-of-a-kind, fused glass serving piece works beautifully with any décor. This piece sits on four rubber bumpers attached to the back, to prevent slippage and comes with a stainless steel cheese knife or spreader.\nThis glass cheese plate would make a great gift for your favorite gourmet cheese lover, or a fabulous gift for your favorite hostess. This gorgeous cheese platter will add beauty to your kitchen whether you use it to serve delicious snacks or simply display it as a piece of art. Entertain in style!\nThe glass cheese board measures 6 inches, by 10 inches.\nHand wash only.\nDo not use in a microwave.", "domain": "food"}
{"url": "https://westkent.edu.pe.ca/index.php/about/nut-free-school", "date": "2023-10-01T16:00:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510903.85/warc/CC-MAIN-20231001141548-20231001171548-00345.warc.gz", "language_score": 0.9763071537017822, "token_count": 153, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__319405185", "lang": "en", "text": "West Kent is a totally NUT FREE environment. Please do not send food to school which contains nuts or nut products. This includes peanut butter, chocolate bars with nuts, most granola bars (please check the labels), and many commercially made cookies. It is very important that we have your cooperation in order to keep the school safe for everyone. Please read labels carefully on all items being sent to school as many products you would not suspect do contain nuts. If a product says “may contain nuts” or “made in a facility with nuts” it is not permitted in school, as we have many students with life threatening nut allergies.\nThis policy also includes peanut butter imitations such as Wow butter, and other nut or seed butters.", "domain": "food"}
{"url": "http://kush.co.nz/coffee-making-tips/barista-tips/", "date": "2013-05-18T19:30:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368696382764/warc/CC-MAIN-20130516092622-00041-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.9299961924552917, "token_count": 271, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__187897125", "lang": "en", "text": "To prepare an exceptional cup of coffee, two essential prerequisites are necessary:\n- The finest quality green coffee beans and\n- That these are fresh roasted.\nFreshness is probably the most misunderstood thing about coffee. Roasted coffee is an extremely perishable product. Within two weeks of roasting, half of the flavour is lost. Freshness cannot be preserved very long, regardless of how the coffee is packaged or stored. It is the roasting that sets the clock ticking on the shelf life of coffee and not the purchase date nor how it was packaged, stored or ground. It deteriorates even in a complete vacuum Of course exposure to air and moisture will accelerate the decom- position of the flavours, until after six weeks the oils become rancid. For best results use your coffee within a week of roasting.\nStore your coffee in an airtight container in a cool dry place.\nDo not store in the fridge or freezer.\nDespite the myths, all milk froths equally well. However, milk with a higher fat content produces a thicker and creamier texture than low fat varieties. Also the fat in milk has a mellowing effect on the coffee, smoothing out the acidity inherent in most espresso blends. The result is a richer and rounder brew. Milk should be stored in the fridge and removed immediately before use.", "domain": "food"}
{"url": "https://www.oppoicecream.co.uk/recipes-1/coconut-honey-flapjacks", "date": "2018-04-24T12:47:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125946688.88/warc/CC-MAIN-20180424115900-20180424135900-00072.warc.gz", "language_score": 0.8397267460823059, "token_count": 267, "dump": "CC-MAIN-2018-17", "global_id": "webtext-fineweb__CC-MAIN-2018-17__0__98565916", "lang": "en", "text": "Ingredients (serves 8)\n· 100 g Coconut Oil\n· 3 Tbsp honey\n· 3 Tbsp date syrup\n· 50 g coconut sugar\n· ½ Tbsp cinnamon\n· ½ Tbsp ground Ginger\n· 200 g rolled oats\n· 20 g baked coconut chips (or crumbled nuts or seeds if you prefer)\nPreheat the oven to 180’C and line a 25 cm square tin with baking paper.\nCombine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together.\nAdd the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.\nPut all the mixture into your lined tin and flatten it down with the back of a spoon.\nSprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.\nPop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown.\nRemove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares.\nServe each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy!", "domain": "food"}
{"url": "https://www.skegnesssiren.co.uk/2017/04/12/twelve-oars-confirms-40-new-jobs/", "date": "2021-08-06T04:42:59Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046152112.54/warc/CC-MAIN-20210806020121-20210806050121-00297.warc.gz", "language_score": 0.9435277581214905, "token_count": 385, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__27783759", "lang": "en", "text": "Work is progressing well on a brand new family pub and restaurant in Skegness.\nThe business will create more than 40 new jobs for the town once completed.\nThe name has been confirmed as the ‘Twelve Oars’ pub.\nBuilt by Marston’s Inns and Taverns, it will cater for up to 150 diners.\nThe pub will boast an open plan pizza kitchen incorporated into the restaurant dining area that offers customers a visual experience.\nDiners will be able to watch as their pizza is handmade and personalised to have a truly individual meal.\nAll pizzas are then cooked in the pizza oven, allowing customers to be involved in the whole process.\nAs well as pizza, a new extensive grills menu offering a range of chargrills and prime steaks will be available.\nCommenting on the Twelve Oar’s development, Clinton Cooper, Marston’s area operations manager for Marston’s Inns and Taverns said:\n“We’re very excited about the opportunity here and hope that when opened it will build a great reputation locally; offering top quality, value for money pub food and an unrivalled selection of drinks, including cask ales”.\nThe next phase of recruitment is set to begin at the Twelve Oars.\nThe pub is currently on the hunt for an assistant manager, head chef and second chef, so if you are interested, please visit www.marstonscareers.co.uk to apply.\nDue for completion in July 2017, the pub restaurant is part of an on-going new build programme by Marston’s Inns and Taverns as a drive to provide brand new top quality pubs and lodges across the UK.\nAre you looking forward to having a new place to drink and dine in Skegness?", "domain": "food"}
{"url": "http://tucsontruckterminal.net/omars-restaurant/", "date": "2017-04-28T16:03:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917122996.52/warc/CC-MAIN-20170423031202-00335-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9584800601005554, "token_count": 399, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__78518080", "lang": "en", "text": "The Hiway Chef Restaurant is the Locals‘ favorite. Located inside the Tucson Truck Terminal in Tucson, Arizona, the Triple T was founded by Ira T. and Sallie Sue Morris in 1954. In 1966 the truck stop moved from East Benson Hwy to Interstate 10 at the Craycroft exit (exit #268).\nIn 1996, Omar Ramirez came on board to run the Hiway Chef Restaurant. Ramirez is a Tucson native and a graduate of the Culinary Institute of America and was named Chef of the Year by the Southern Arizona Chef‘s Association in 1998.\nThe Hiway Chef was featured on the Food Network‘s Top 5 shows, 18 Meals segment where it was awarded the honor of being the Number 2 truck stop in the country. We have also been highlighted in many newspapers, magazines, and trucking gazettes.\nThe menu at the Hiway Chef is a classic truck stop fare with an emphasis on the 24-hour breakfast. Most of our customers appreciate the fact that they can get breakfast at any time. We encompass a diversified American Bistro, Mexican Cantina, and Italian Trattoria selection. All of the food is prepared on the premises and the portions are more than ample.\nThe dessert selection starts with our signature dessert, the Deep Dish Hot Apple Pie, mounded with soft serve ice cream. This is the kind of dessert that has you craving it from 100 miles out. Also featured are the peach and cherry deep-dish pies, assorted other pies, sweet rolls, cakes, and ice cream desserts.\nOmar’s has a clean and friendly atmosphere with a staff that has been there for years. It is the kind of place where your Aunt Annie might have been pouring coffee, passing out pie, and giving advice when you were growing up.\nWhether you want to spend a little or a lot, Omar‘s Hiway Chef Restaurant is the place to go!", "domain": "food"}
{"url": "https://www.bearlylegalhemp.com/hhc-gummies-mango-guava-pineapple-200mg-10-pack", "date": "2023-09-23T03:44:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506479.32/warc/CC-MAIN-20230923030601-20230923060601-00328.warc.gz", "language_score": 0.7727552056312561, "token_count": 259, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__5248499", "lang": "en", "text": "HHC Gummies | Mango Guava Pineapple | 200mg\nHHC Gummies from Bearly Legal are Here! And they are amazing!\nEach package of our HHC gummies contain:\n- Ten (10) gummies per Pouch\n- 20mg HHC (Hexahydrocannabinol) per Gummy\n- Total of 200mg per Package\n- Mango Guava Pineapple Flavor\n- Resealable Ziplock Metallic Pouch\n- 100% Gluten-Free & Vegan\nIt should be noted these gummies are a little over 20mg, however, most will test at around 25mg*\nMake sure to check out our volume discounts!\nFlavor:Mango Guava Pineapple gummies taste like a juicy trifecta of fruit - a delicious combination of juicy pineapple, tangy guava, and luscious mango. These gummies are definitely the best fruity gummy candy you will ever taste!", "domain": "food"}
{"url": "https://raincitytoo.com/", "date": "2023-12-03T19:37:04Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.53/warc/CC-MAIN-20231203193127-20231203223127-00115.warc.gz", "language_score": 0.9154197573661804, "token_count": 121, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__208137034", "lang": "en", "text": "Rain City Too\nTake advantage of a delicious food truck menu brought to you by the popular chefs at Rain City Catering, the official caterers to the Seattle Mariners. From corporate functions and community festivities to casual private parties, we bring fun and excitement along with our exceptional food.\nWhere We Roll\nOur Rain City Too food truck loves to travel, so book Rain City Too and share in our concept of food truck favorites. Cater your event the easy way and energize the crowd with dishes straight from our food truck for church picnics, corporate meetings, community celebrations and other special events.", "domain": "food"}
{"url": "https://captionsment.com/fruit-captions-for-instagram/", "date": "2023-12-06T00:11:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100575.30/warc/CC-MAIN-20231206000253-20231206030253-00699.warc.gz", "language_score": 0.7740902304649353, "token_count": 1918, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__25097181", "lang": "en", "text": "Are you looking to add a splash of fruity freshness to your Instagram feed? If you’re tired of the same old captions and want to give your posts a juicy twist, you’re in the right place!\nIn this blog post, we’ll serve up a delectable collection of fruit-inspired captions that are not only sweet but also perfect for adding that extra pop of flavor to your Instagram photos.\nWhether you’re sharing a snapshot of a colorful fruit salad, a tropical vacation, or simply channeling your inner fruit enthusiast, these captions will help you capture the essence of your fruity moments in style.\nSo, get ready to infuse your Instagram with a burst of fruity fun!\nTop 20 Fruit Captions For Instagram\n1. Slice, slice, baby!\n2. Embracing the zest of life.\n3. Every day is a fresh start.\n4. Fruitful escapades await\n5. Sometimes, you just need a fruit fix.\n6. Orange you glad we’re friends?\n7. Life’s a peach when you’re on the beach.\n8. Staying fresh, one fruit at a time\n9. A day without fruit is like a day without sunshine.\n10. Keep calm and eat watermelon\n11. Cheers to fruit-filled adventures!\n12. Life is a bowl of cherries\n13. Just trying to find my way back to the mango\n14. Life is like a bowl of mixed fruit.\n15. Making fruit puns and memories\n16. Life’s a picnic, so bring the fruit basket\n17. Let’s avo good time together!\n18. Finding joy in the simplest fruit pleasures\n19. When in doubt, make a fruit salad\n20. Lost in a world of fruit and wonder\nPassion Fruit Captions for Instagram\n21. Here to get the juice flowing\n22. Let’s get fruitylicious!\n23. A little fruit therapy never hurt anyone\n24. You’re the apple to my pie\n25. Orange you glad you stumbled upon this post?\n26. Tropical state of mind.\n27. An apple a day keeps anyone away if you throw it hard enough.\n28. Orange you glad to see me?\n29. You’re the apple of my eye.\n30. Good things come to those who mango.\n31. Fruit is nature’s candy.\n32. When in doubt, add more fruit\n33. Acai-ing the day!\n34. Berry excited about this moment\n35. In the mood for a fruitful adventure\n36. Feeling melon-choly? Time for a fruit fix!\n37. Starting the day with a burst of citrus\n38. Fruity fashion, fruity passion\n39. Life’s a peach when you’re around.\nCheck Out: 150 Tomato Captions For Instagram\nFresh Fruit Captions for Instagram\n41. Squeeze the day!\n42. Living in full bloom\n43. Pear-fectly content with life.\n44. Sunkissed and fruit-inspired\n45. Juicy moments make the best memories.\n46. Sweet dreams are made of fruit\n47. Pineapple vibes only!\n48. Vitamin sea and vitamin D (for “deliciousness”)\n49. Feeling grape-tastic today!\n50. Finding paradise, one coconut at a time\n51. Cheers to fresh starts and fresh fruits\n52. Passion for passion fruit\n53. Don’t be a sour grape, be a sweet one.\n54. A pineapple a day keeps the worries away\n55. Getting my daily dose of fruit-tastic vibes\n56. Never underestimate the power of a banana.\n57. Picking the juiciest moments in life\n58. Fruitful thoughts, fruitful life\n59. When it doubt, add more berries\n60. Take a bite out of life.\n61. Living the berry good life\n62. I’m berry grateful for this day\n63. When life gives you lemons, make lemonade.\n64. Honeydew you know how much I love you?\n65. Berrylicious moments with my squad\nFruit Bowl Captions for Instagram\n66. Sunshine and pineapples make everything fine.\n67. Life is just peachy\n68. Life’s a beach, enjoy the waves and fruit\n69. Keep calm and eat more berries.\n70. Life’s a peach, embrace the fuzz\n71. Sunshine and citrus\n72. Blueberries are tiny, but they pack a punch.\n73. Living life on the juicy side\n74. Berry sweet vibes only\n75. Always time for a fruit break\n76. Vitamin sea and vitamin C\n77. My heart beets for you.\n78. Don’t go bacon my heart, I couldn’t if I fried\n79. Kiwi can do it!\n80. Strawberries are red, blueberries are blue, but nothing’s sweeter than a friend like you.\n81. Let’s avocuddle\n82. Eat fruit, stay cute\n83. Fruit salad: because it’s what’s on the inside that counts.\n84. Let’s get tropical\n85. Life is better in flip-flops and with a coconut in hand.\n86. My heart belongs to the tropics.\n87. Seize the daiquiri\n88. Life’s too short to say no to pineapple.\n89. Just trying to find my way to the fruit salad of life.\n90. Born to be wild (berry)\n91. Life’s sweeter when you’re smiling.\n92. It’s a berry beautiful day.\n93. Strawberry kisses and summer wishes\n94. When in doubt, add more berries!\n95. Feeling grape-tastic today\n96. Berry best friends forever\n97. Just a girl with a passion for fruit\n98. Catching the sunrise, one fruit at a time\n99. Let’s taco ’bout how awesome fruit is!\n100. May your day be as sweet as a ripe mango.\nFruit Salad Captions for Instagram\n101. Life is like a bowl of mixed fruit\n102. An apple a day keeps anyone away if you throw it hard enough\n103. Let’s guac and roll\n104. Apple-solutely fabulous\n105. Fruit salad days are the best days\n106. Strawberry kisses and watermelon wishes.\n107. Making memories, one fruit at a time\n108. Orange you glad we met?\n109. Smooth(ie) sailing into the weekend\n110. Living on the veggie edge.\n111. Weekend forecast: 100% chance of fruitfulness\n112. Embracing my inner fruit ninja\n113. Pineapple state of mind\n114. Keep calm and juice on\n115. Keepin’ it fresh and fruity\n116. Kiwi believe how great life is?\n117. Keep calm and eat more watermelon.\n118. Just a bunch of fruit enthusiasts\n119. Fruitful conversations and sweet moments\n120. Berry in love with this place\nFruit Salad Quotes For Instagram\n121. When life hands you a pineapple, take a selfie\n122. Say yes to new adventures and new fruits\n123. Let’s taco ’bout how great fruit is!\n124. Life is a bowl of cherries, so make it sweet.\n125. I’m just a fruit loop in a world full of cheerios.\n126. You’re the apple of my eye\n127. Fruitful Fridays are the best kind of Fridays\n128. Bananas about this view\n129. Keep the fruit vibes rollin’\n130. When life gives you lemons, make lemonade\n131. Adventure is out there, and it’s berry exciting\n132. Let the adventure begin, berry excited\n133. Fruitful adventures ahead\n134. Life is short, eat dessert first\n135. Embrace your inner fruiticorn\n136. Fruit is the real treasure of the tropics.\n137. Squeezing the day, one citrus at a time.\n138. When in doubt, add more strawberries\n139. Berry happy and content.\n140. Dreaming in shades of berry\nThese fruit-inspired Instagram captions are the perfect recipe for adding a touch of freshness, humor, and sweetness to your posts. Whether you’re indulging in fruity adventures, sharing delicious creations, or simply celebrating life’s colorful moments, these captions will help your photos pop and your followers smile. Happy captioning!\nAdonis Paul is a social media enthusiast and creative writer who enjoys writing about social media captions. Now he is helping the Captionsment team to produce good content.", "domain": "food"}
{"url": "http://www.southernbooneymca.org/nutrition-consulting/", "date": "2023-06-03T10:53:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224649193.79/warc/CC-MAIN-20230603101032-20230603131032-00122.warc.gz", "language_score": 0.8542303442955017, "token_count": 144, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__92179010", "lang": "en", "text": "We are pleased to have Paula Vandelicht join our team. Paula is a Registered Dietitian and Certified Diabetes Educator with over 21 years of experience. She provides diet education regarding diabetes, high blood pressure, high cholesterol, food allergies/sensitivities, and weight management. Paula can provide 1 on 1 consulting, meal planning, group sessions, cooking classes and kids nutrition classes.\n[table id=13 /]\n*Packages will include weekly weigh-ins, accountability, meal planning, diabetes education and nutrition support.\nFor more information, please contact Paula Vandelicht at email@example.com or Derek Mordica at firstname.lastname@example.org", "domain": "food"}
{"url": "https://www.nightingalecottagebedandbreakfast.com/the-dining-room", "date": "2019-10-20T00:57:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986700560.62/warc/CC-MAIN-20191020001515-20191020025015-00498.warc.gz", "language_score": 0.9433795213699341, "token_count": 246, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__137666665", "lang": "en", "text": "Enjoy your freshly cooked breakfast in our historic dining room around our large dining table. Our breakfasts are lovingly & freshly made to order, ranging from lighter continental options to a full English breakfast.\nStart your day with a selection of seasonal freshly cut fruit, yoghurts, mueslis, fruit juice & tea or coffee.\nAlong with toast and a selection of jams and marmalades.\nFollowed by freshly made English breakfast with locally sourced sausages, with your choice of eggs.\nBreakfast is served between 8am - 10am. On your arrival please let us know what time you would like breakfast to ensure your breakfast is freshly prepared for you. If you require an earlier or later breakfast please ask.\nOn arrival we invite our guests to enjoy a cup of tea & cake in our dining room or out in the cottage garden (weather permitting!).\nWe are always happy to look after our guests dietary requirements, so please do not hesitate to let us know prior to your arrival.\nIf there is anything else you need during your stay, please ask and we will do our very best to help.\nWe look forward to welcoming you at Nightingale Cottage Bed & Breakfast", "domain": "food"}
{"url": "https://seeourcoffeeblog.mystrikingly.com/blog/guidelines-for-choosing-the-best-coffee-importers", "date": "2022-12-07T10:57:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711151.22/warc/CC-MAIN-20221207085208-20221207115208-00786.warc.gz", "language_score": 0.9597422480583191, "token_count": 542, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__128807437", "lang": "en", "text": "Coffee is widely grown around various regions in the world. You will find coffee from Africa, Asia as well as in Parts of the USA. Coffee from these different regions has different aromas. This means that different consumers of coffee have different tastes and preferences. In a diverse community, you have to make sure that you have coffee preferences that suit all your consumers. You can only get this from the best importers of coffee. Note that some of the regions which produce the best coffee may be in some remote parts of the world. But with the best importers, they are able to form a partnership with coffee dealers in these regions to ensure that you get coffee. The Intercontinental Coffee Trading Inc. has more info regarding coffee imports, you can check it out.\nNote that some governments regulate coffee exports limiting the availability of coffee. These governments only deal with registered and verified importers of coffee from various parts of the world. Hence ensure that you buy coffee from licensed importers and suppliers in your region. This is to ensure that you have a constant supply of coffee all year round. It also helps you to get the best quality coffee available in the market. Note that during exportation of coffee, the coffee is graded in different ways. These grades are an indication of the quality of the coffee. There are those importers who get a first quality coffee grade while others low-quality grades. Remember that the taste of the coffee will be different depending on the grade. At times when you buy coffee from unverified suppliers, you may get coffee that is a mixture of good and low quality coffee. These are some of the reasons why you need to insist to get coffee from licensed importers. Check out this site to learn more from the world of coffee trade: https://ictcoffee.com.\nIf you are starting out in the coffee business, get a recommendation for the best importer of coffee in your region. This is a sign of trust and good quality coffee from around the world. This is so because you would rarely get a recommendation for a supplier with low quality coffee. If you consider buying from online importers ensure that you go through the reviews from the clients. This will help you know several things like the quality of the coffee. Again you need to know more about customer services from online importers. Ensure that you get coffee from an importer who has been awarded positive remarks by clients. These two attributes will also guide you on the best market prices of the coffee. You can find out more about the health benefits of coffee here: https://www.huffpost.com/entry/coffee-health-benefits_n_4102133.", "domain": "food"}
{"url": "https://www.saintjohnsbutchery.co.nz/recipes/massaman-beef-curry/", "date": "2024-02-26T10:22:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474659.73/warc/CC-MAIN-20240226094435-20240226124435-00114.warc.gz", "language_score": 0.872492253780365, "token_count": 340, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__5618330", "lang": "en", "text": "Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.\n- 750 chuck steak, cut into 5cm pieces (or cross-cut blade or gravy beef works well too)\n- 2 tablespoons Massaman curry paste\n- 1 small onion, coarsely chopped\n- 1 cup coconut milk\n- 1 cup water\n- 2 tablespoons lime juice\n- 2 tablespoons brown sugar\n- 1 bay leaf\n- Splash of fish sauce\n- 300g waxy potatoes, cut into large chunks\n- 2 tablespoons unsalted roasted peanuts, coarsely chopped\n- 2 tablespoons roughly chopped parsley\n- Jasmine rice\nPreheat the oven to 170°C.\nToss the beef in the Massaman curry paste. Place a large frying pan over a medium heat and add a dash of oil. Place in the onion and cook until soft but not coloured. Transfer to an ovenproof casserole dish.\nAdd another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides. Transfer to the casserole dish as you go. Pour the coconut milk and water into the frying pan and allow to bubble up. Add the lime juice, sugar, bay leaf and fish sauce. Stir to combine, then pour over the beef.\nPlace on the lid and place in the oven to cook for 1 hour. Remove from the oven, taste for seasoning and add the potatoes. Cook for a further 1 1/2 hours until the beef is almost falling apart.\nServe Massaman beef curry topped with the peanuts and parsley. Add a bowl of cooked rice.", "domain": "food"}
{"url": "https://clickpress.com/releases/Detailed/785010005cp.shtml", "date": "2019-02-22T15:13:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247518425.87/warc/CC-MAIN-20190222135147-20190222161147-00010.warc.gz", "language_score": 0.8738890290260315, "token_count": 1178, "dump": "CC-MAIN-2019-09", "global_id": "webtext-fineweb__CC-MAIN-2019-09__0__240134476", "lang": "en", "text": "Wheat Fibre Market to Witness Growth Acceleration During 2018-2028\nFact.MR has announced the addition of the “ Wheat Fibre Market Forecast, Trend Analysis & Competition Tracking - Global Market insights 2018 to 2028\"report to their offering.\n[ClickPress, Fri Jan 18 2019] Global Wheat Fibre Market Overview\nWheat Fibre, cascades under the class of insoluble fibre, provides a bulk of stool formation and paces up the crusade of food through the digestive system. Increasing competition from private labels resulted in the introduction of new and innovative products, such as wheat fibre, is the prominent factor driving the wheat fibre market. Moreover, a growing number of consumers among the population of baby boomers are shifting preference towards healthy and nutritional products, such as wheat fibre in order to avoid health-related problems in the short- and long-term. Considering these factors, wheat fibre market is expected to register a single-digit compound annual growth rate (CAGR) from 2018 to 2028. The wheat fibre market across the globe has grown considerably owing to the rising demand for dietary fibre in the pharmaceutical industry, which is expected to increase the manufacturing and sales of wheat fibre globally. Governmental support for a holistic approach to health products, also lay a positive impact on wheat fibre market.\nRequest Sample Report @ https://www.factmr.com/connectus/sample?flag=S&rep_id=2803\nExploring new sources and applications of wheat fibre and identifying applications in the cosmetics industry are the recognized market opportunities in the global wheat fibre market. Increasing applications in food products, rising demand for wheat fibre products from young consumers, and consumer focus towards quality and safe natural products and those with natural ingredients are the factors expected to fuel the growth of global wheat fibre market over the forecast period. Rising applications of wheat fibre in cosmetic products to aid in moisturizing and cleansing and inclination towards consumption of herbal products and self-medication is another factor fuelling the growth of the global wheat fibre market.\nGlobal Wheat Fibre Market Segmentation\nThe global Wheat Fibre market can be segmented on the basis of Nature as:\nThe global Wheat Fibre market can be segmented on the basis of End-use Industries as:\nFood & Beverages\nPersonal Care and Cosmetics\nOther End-Use Industries\nRequest/View Toc@ https://www.factmr.com/connectus/sample?flag=T&rep_id=2803\nThe global Wheat Fibre market can be segmented on the basis of the geographical region as:\nCIS & Russia\nAsia Pacific excluding Japan (APEJ)\nMiddle East & Africa (MEA)\nGlobal Wheat Fibre Market Regional Overview\nMarkets in Europe, Middle East and Africa and Asia Pacific are expected to grow significantly over the forecast period. Consumption of wheat fibre to maintain healthy immune and digestive systems is relatively high among consumers in countries in the Europe region, which is expected to drive the wheat fibre market growth in the near future. Increasing concerns about healthy and nutritional food products among consumers globally and changing consumption trends towards healthy food products in the young population are the factors expected to drive the growth of the global wheat fibre market over the forecast period.\nAmong all the regional markets, North America is estimated to dominate the wheat fibre market in terms of revenue share, followed by Europe and Asia Pacific. Asia Pacific and Latin America are expected to register higher growth in terms of value over the forecast period.\nSpeak To Research Analyst for Detailed Insights @ https://www.factmr.com/connectus/sample?flag=AE&rep_id=2803\nGlobal Wheat Fibre Market Key Players\nSome of the key market participants in the global Wheat Fibre market are:\nArcher Daniels Midland\nTate & Lyle PLC\nI. du Pont de Nemours and Company\nSuedzucker AG Company\nGrain Processing Corporation\nRettenmaier & Söhne GmbH & Co KG\nRoquette Frères S.A\nOther prominent players\nAccess This Report @ https://www.factmr.com/checkout/2803/S\nThe research report presents a comprehensive assessment of the Wheat Fiber market and contains thoughtful insights, facts, historical data and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to Wheat Fiber market segments such as geographies, nature and end-use industries.\nThe Wheat Fiber market report covers exhaustive analysis on:\nWheat Fiber Market Segments\nWheat Fiber Market Dynamics\nWheat Fiber Market Size\nSupply & Demand\nCompetition & Companies involved\nRegional analysis for Wheat Fiber Market includes:\nNorth America (U.S., Canada)\nLatin America (Mexico, Brazil, Argentina, Chile, Peru, Rest of Latin America)\nEurope (Germany, Italy, France, U.K, Spain, BENELUX, Nordics, Eastern Europe, Rest of Europe)\nCIS and Russia\nAsia-Pacific (China, India, ASEAN, South Korea, Australia & New Zealand, Rest of APEJ)\nMiddle East and Africa (GCC Countries, South Africa, Turkey, Iran, Israel, Rest of MEA)\nThe report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain. The report provides in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments of Wheat Fiber. The report also maps the qualitative impact of various market factors on market segments and geographies.", "domain": "food"}
{"url": "https://shybellmedia.com/abuja-get-your-taste-buds-ready-knorr-jollof-fest-is-here/", "date": "2023-12-03T17:02:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.42/warc/CC-MAIN-20231203161435-20231203191435-00642.warc.gz", "language_score": 0.895899772644043, "token_count": 314, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__32019159", "lang": "en", "text": "Nigeria’s leading seasoning brand, Knorr, is inviting discerning foodenthusiasts to partake in the celebration of beloved and iconicNigerian dish, Jollof Rice at the Abuja edition of the Knorr JollofFest, taking place at Harrow Park, Abuja, on October 28th.\nThis edition of the Jollof Fest promises to be exciting, with anextensive array of events like engaging games, exclusivemasterclasses led by esteemed chefs, meaningful networking opportunities, and a meticulously curated series of activities.\nBolanle Kehinde-Lawal, Marketing Director, Nutrition, Unilever West Africa, emphasized the festival’s profound mission, stating,”Our vision is to inspire a culture of healthy eating in Nigeria, a journey we have embarked on by spotlighting an array of nutritious cooking herbs that not only enhance flavor but also enhance thenutritional value of our meals. The Knorr Jollof Fest pledges an indelible experience, and we take immense pride in leading the transformation of Nigeria’s culinary heritage.”\nKnorr is fully devoted to ensuring that every food enthusiastembarks on a refined journey at the Jollof Fest. This event transcends mere culinary indulgence; it is an opportunity to acquireknowledge, forge connections, and embrace the true essence ofeating for good.\nTo join in this grand celebration, stay informed through regular updates by following @Knorrnigeria on Instagram.", "domain": "food"}
{"url": "https://milletjars.com/", "date": "2022-12-03T05:45:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710924.83/warc/CC-MAIN-20221203043643-20221203073643-00393.warc.gz", "language_score": 0.9297143816947937, "token_count": 325, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__197645619", "lang": "en", "text": "Paniyaram (kuzhi Paniyaram or Gunta Ponganalu) is a traditional south Indian snack, popularly served at the breakfast table in almost every south Indian house. These dumpling balls are traditionally made from rice and black lentils. The millet jars has twisted the traditional recipe a little bit and instead of using rice, we have put millets in our Paniyaram to make it more nutritious and healthier.\nWe have used jowar flour (sorghum) for the Paniyaram. Jowar flour is one of the healthiest grains in the world. It is a great source of dietary fibers, proteins, carbohydrates, niacin, folate, thiamine, calcium, and iron that are necessary for good health. Jowar helps to lower the LDL levels, reduces the chances of cardiac arrest, helps digestion, and keeps our bones strong.\nFoxtail flour is also used in significant proportions. Foxtail flour (called Thinai in Tamil) is a significant part of the old Tamil traditional lifestyle because of its high nutritional value. It is richly packed with carbohydrates.\nOur Paniyaram mix is enriched with the goodness of cumin and curry leaves. Cumin is well known for its herbal properties. It is great medicine for Irritable bowel syndrome, diabetes, stress, mental health conditions, and cholesterol.\nCurry leaves are a culinary herb with powerful plant compounds which not only have an abundance of health benefits but also add a different aroma and taste to the food.", "domain": "food"}
{"url": "https://aswati.biz/article/dutch-bros-iced-teas-starbmag", "date": "2023-09-22T00:45:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506320.28/warc/CC-MAIN-20230922002008-20230922032008-00199.warc.gz", "language_score": 0.9423754811286926, "token_count": 2135, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__253267878", "lang": "en", "text": "Dutch Bros is famous for offering quality beverages. If you enjoy tea, read on to find out the top-ranked Dutch Bros iced teas available.\nIdentifying the best-iced teas at Dutch Bros is challenging for most new customers. Though I like Starbucks, I sometimes prefer visiting the Dutch Bros drive-through, which is closer to my home. I used to order coffee from Dutch Bros on my way from work until I started experiencing trouble sleeping.\nI was looking for a drink with fewer side effects when I discovered iced teas at Dutch Bros. Though finding the best-iced teas was challenging initially, I did a lot of research on these drinks and created this post to share what I learned. By the end of it, you will also discover what each of them is made up of.\nTable of Contents\nCan you get dairy-free iced teas at Dutch Bros?\nYes. Most iced teas at Dutch Bros are dairy-free since they don’t contain milk. Most of the iced teas at this coffee house are made with green or black tea, syrups, and ice. However, for those that contain milk, like vanilla chai, you can still order them dairy free. Simply ask Dutch bros to replace regular milk with a plant-based alternative like oat milk. Dutch Bros also offers other dairy-free alternatives you can order with iced tea, like coconut or almond milk.\nHow can you order healthy iced teas at Dutch Bros?\nThough not all iced teas at Dutch Bros are healthy, you can make them healthier by customizing them. For instance, consider ordering an iced tea with sugar-free syrup. This can help minimize the calories in your drink. You can also order an iced tea without any sweetener.\nAdditionally, before you order an iced tea, find out how many calories it has. Choose a low-calorie iced tea that is within the daily intake limit. Also, focusing on the smallest cup sizes can help you minimize the calories in your beverage. You can also order a healthy iced tea at Dutch Bros by substituting regular milk with a dairy-free alternative such as oat milk, which is a healthier option.\nHow much are iced teas at Dutch Bros?\n|Green tea lemonade||Small||$3.00|\n|Green tea lemonade||Large||$4.50|\n|Sweet Sunrise Paris Tea||Small||$1.75|\n|Sweet Sunrise Paris Tea||Large||$3.00|\n|OG Gummy Bear||Small||$1.75|\n|OG Gummy Bear||Large||$3.00|\nHow we choose the best Iced teas at Dutch Bros\nThe iced teas on this list were chosen after considering a few crucial factors. First, we considered the taste since this reflects the quality of the beverages. We took our time to order different iced teas from Dutch Bros and tasted them. Additionally, we considered other customers’ views on how good the iced teas were.\nWe also considered their ingredients and nutritional content. You can trust this article since it includes all this information to help you figure out what exactly you would be consuming from ordering any of these iced teas.\n6 best Iced teas at Dutch Bros\n|1||Green tea lemonade||Lemonade, ice, and green tea.|\n|2||Sweet Sunrise Paris tea||Black tea, passion fruit, peach, ice, banana, and orange|\n|3||OG Gummybear||Black tea, Grapefruit, watermelon, passion fruit, ice, and pomegranate syrup|\n|4||Dragon Slayer||Black/ green tea, blackberry drizzles, ice, raspberry syrup, and blue raspberry syrup|\n|5||Tropical tea||Green/ Black tea, passion fruit, coconut, and blue raspberry syrup|\n|6||Vanilla chai||Vanilla syrup, ice, milk, and Oregon chai.|\nGreen tea lemonade\nIf you are searching for a healthy and refreshing iced tea at Dutch Bros, you should consider ordering green tea lemonade. It is a great beverage to drink at a picnic or while hanging by the pool. This beverage is made up of ice, lemonade, and green tea. A small green tea lemonade contains 73 calories, 17 grams of carbs, and 16 grams of sugar.\nThough this drink is caffeinated, its caffeine is low and can still boost energy levels. Many Dutch Bros customers like this iced tea since it is slightly flavored. Being green tea also means it is full of health benefits you may not get in other beverages. For instance, it can help digestion and regulate body temperature.\nSweet Sunrise Paris tea\nThis is one of my favorite iced teas at Dutch Bros since it is refreshing. It is infused with a sweet combination of fruits that makes it irresistible. The drink is prepared with banana, orange, passion fruit, and peach. The ingredients make this iced tea quite nutritious.\nCompared to other drinks at Dutch Bros, Paris tea is low in calories. It does not contain any fat or carbs. Sweet Sunrise Paris tea is a simple beverage that tastes like black tea. Dutch Bros even gives you the freedom to customize this iced tea. For instance, you can enhance its flavor by ordering it with a bit of classic syrup or vanilla syrup. Note that such customizations will increase the calories in the iced tea.\nOG Gummybear is a black iced tea that is infused with fruit. The drink comprises Grapefruit, watermelon, passion fruit, and pomegranate syrup. This iced tea is suitable for Dutch Bros customers with a sweet tooth since it is pretty delicious. It tastes like candy.\nThough you may enjoy this iced tea, you should take it in moderation due to its high-calorie content. A large cup of OG Gummy Bear has 390 calories, 4 grams of fat, 81 grams of carbs, and 25 mg cholesterol.\nDutch Bros offers both an energy drink variation of this beverage and a tea version. If you love the taste of mixed berries in drinks, you should consider getting this iced tea from Dutch Bros. The base of this drink is either black tea or green tea. Dutch bros also prepare it with other ingredients like raspberry and blue raspberry syrup. It is also garnished with some blackberry drizzles and added ice to make it more refreshing.\nThis drink can easily quench your thirst on a hot summer day. Many people like it not only for its distinct berry flavor but also for its bright purple appearance. Though the calories in this iced tea are high, you can minimize them by ordering some sugar-free syrups.\nThis is a captivating and great-tasting iced tea that you should also consider getting from Dutch Bros. The company can make it with black tea or green tea, depending on your preference.\nDutch Bros also adds fruits to this iced tea, including passion fruit and coconut.\nYou can also enhance the flavor of this iced tea by ordering it with some blue raspberry syrup. You can tell from the name that this iced tea has a tropical flavor. This flavor has the right amount of sweetness that can satisfy your craving without being overwhelming.\nFeel free to order this iced tea with some strawberry syrup if you want to further enhance its flavor. A medium cup of this beverage at Dutch Bros contains 160 calories.\nThough Dutch Bros serves vanilla chai hot, you can still get an iced version of this tea from this coffee chain. This is a classic drink that is quite delicious. I like it because it is sweet and comforting. It is made up of milk, vanilla syrup, and Oregon chai.\nFeel free to ask for this iced tea with some dairy-free alternative instead of regular milk to make it more nutritious. You should take this iced tea in moderation due to its high-calorie content. 1 serving of vanilla chai has 280 calories, 6 grams of fat, 49 grams of carbs, and 49 grams of sugar.\nHow big is a large iced coffee at Dutch Bros?\nA large iced coffee at Dutch Bros is 32 ounces, while a medium iced coffee is 24 ounces.\nCan you get iced teas in a small cup at Dutch Bros?\nYes. Dutch Bros serves iced teas in three cup sizes, including a small one. A small cup of iced tea at this coffee shop is 16 ounces.\nDoes Dutch Bros deliver iced teas?\nYes. You can order iced teas from Dutch Bros and have them delivered to your doorstep since this coffee shop works with GrubHub food delivery.\nWill Dutch Bros’ iced teas make me fat?\nNot all iced teas at Dutch Bros can make you fat since some have few calories, like Green Tea Lemonade. You can also control what goes on in your drinks by choosing healthy ways to customize them. If you crave a sweet iced drink, do not take too much of it.\nAre there vegan iced teas at Dutch Bros?\nYes. Most iced teas at Dutch Bros are vegan since they are not made with animal products. Some vegan iced teas at this coffee shop include Tropical Tea, Green Tea lemonade, and dragon slayer.\nAre there gluten-free iced teas at Dutch Bros?\nDutch Bros cannot guarantee gluten-free iced teas. Therefore, if you have gluten sensitivity or suffer from celiac disease, it is best to avoid iced teas from this coffee house due to the risk of cross-contamination.", "domain": "food"}
{"url": "https://safarilab.co/en/product/da0d417a5a5994eda886542a58591517-instant-read-meat-thermometer-best-waterproof-ultra-fast-digital-food-water-milk-thermometer-for-outdoor-cooking-bbq-and-kitchen.aspx", "date": "2021-09-28T04:13:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780060201.9/warc/CC-MAIN-20210928032425-20210928062425-00575.warc.gz", "language_score": 0.8225484490394592, "token_count": 806, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__240367109", "lang": "en", "text": "1Pcs× Meat Thermometer (3V battery included)\n1Pcs× Wire Probe with 40'' stainless steel mesh cable\n1Pcs× User Manual\nCooking Thermometer Specifications:\n•Temperature Range: -58°F~572°F(-50℃~300℃)\n•Temperature Accuracy: +/-2℉(+/-1℃) at -4℉~302℉(-20℃~150℃)\n•Rotatable Probe Length: 4.6'' food grade stainless steel probe\n•Wire Probe Length:6.5'' food grade probe with 40'' stainless steel mesh cable\n• Probe material: food grade safety 304 stainless steel probe\n• Shell material: flame retardant, high temperature resistant, drop resistant, environmentally friendly ABS material\n• Temperature measurement speed: 2-4s\n• Use battery: 3V button battery (built-in)\n• Energy-saving settings: 10 minutes no operation automatic shutdown\n• Probe diameter: 0.137'' (3.5mm)\n• Diameter of wire probe: 0.157'' (4mm)\n• Probe tip diameter: 0.066'' (1.7mm)\n• Tip diameter with wire probe: 0.085'' (2.18mm)\n• Built-in magnet\n• White backlight function, the backlight turns on automatically after 10s\n• 0 degree calibration function\n• With custom alarm function settings\n• Comes with memory function, can remember the temperature unit selected by the user after shutdown\n• Product body size: 155*38*18MM\n• Probe net weight: 14.3g\n• Uses: BBQ, Oven, Smoker, Grill, Baking, Frying, Candy, Meat, Food, Milk, Chocolate, Liquid\n1. Do not leave the plastic body of thermometer in the oven or frying pan while cooking.\n2. Do not touch hot probe with hands.\n3. Pls clean the thermometer by wet cloth, not completely immerse it in water.\nVEN SAFE & HIGH HEAT RESISTANCE PROBE: Specially designed external wire probe to measure the internal temperature of the meat while put into the oven / grill / smoker, 42'' long wire that you can track the meat thermometer from the machine outside, while the original probe can only measure the food after taking out from the machine. Meat probe and wire can withstand temp from -58°F to 572°F (-50°C to 300°C).\nULTRA-FAST & CONSISTENT TEMP READING: Get the 99.99% accurate and consistent food temperature in 2-4 seconds through top-quality sensing sensor as well as the stainless steel step-down tip, simply a glance even when on a rush cooking. Just like shooting a target, hit the temperature exactly, help you get a perfect healthy finish result.\nPROGRAMMABLE TEMP ALARM: Set your desired meat temperature and wait for perfection without need to check the temp constantly. That is extra friendly to smoker/oven/grill grill. It's a life-saver when rushing around cooking family dinner on Christmas or occasions.\nEASY TO USE & STORE: Features easy operation, convenient storage and great portability enabled by its temp lock capability, ergonomic shape, foldable probe, magnetic back and hanging hole. Auto shut-off function after 10 minutes of inactivity helps save power for extended use.\nMUST-HAVE COOKING AID: Get rid of any guesswork and bring out the best in cooking for every event and occasion. Suitable for all types of cooked beef, mutton, chicken, pork, fish, lamb, or turkey, every time. Also, it works great with beverages, deep frying, making candy, and baking.", "domain": "food"}
{"url": "https://www.fitresults.net/news/12-strategies-for-healthy-eating", "date": "2024-04-25T02:05:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296820065.92/warc/CC-MAIN-20240425000826-20240425030826-00558.warc.gz", "language_score": 0.930228054523468, "token_count": 3018, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__3048313", "lang": "en", "text": "Maintaining a healthy diet can seem like a luxury that many assume would break the bank. Grocery stores are filled with pricey organic labels, and healthy dining options often carry a premium price tag.\nHowever, eating well does not necessarily have to come with an exorbitant cost. With some thoughtful planning, some clever shopping, and a little imagination in the kitchen, you can nourish yourself and your family with wholesome meals without straining your finances.\nIn this article, we’ll guide you through 12 practical and effective tips to help you enjoy a vibrant, nutritious diet on a budget.\n1. Opt For Store Brands vs Name Brands\nIt's a common misconception that the more you pay, the higher the quality. However, this is often not the case when comparing store brands to name brands.\nUnderstanding the difference: Store brands, often referred to as \"private label\" products, are made specifically for a particular store and might not have the broad advertising campaigns that national brands possess. Yet, they are often produced in the same factories, using similar or identical ingredients. The primary difference is the label and the marketing behind it.\nThe cost savings: Let's break down the math. Name brands are typically more expensive because of advertising costs, sponsorships, and sometimes fancier packaging. If you switch to store brands, you might save 25% to 30% on your grocery bill over time without compromising on quality.\nQuality control: Retailers are keenly aware that their store brands represent their reputation. As such, they invest in rigorous quality control checks to ensure consistency and trustworthiness. Some even argue that due to the higher stakes, store brands might undergo even more stringent testing than national brands.\n2. Plan Your Meals and Grocery Lists\nThe importance of planning: Investing time in meal planning is like a roadmap for your eating habits. It promotes varied and balanced meals, ensuring you get all the necessary nutrients over a week. Plus, with a plan you minimize waste because you’ll only purchase items you’re sure to use, which are both eco-friendly and budget-friendly.\nCrafting a strategic grocery list: After planning your meals, create a grocery list, categorizing items as per food groups or even as per store aisles. This not only speeds up your shopping trip but reduces the chances of missing out on any item. Being clear about essentials versus luxury or treat items also ensures you don't spend more than necessary.\nSticking to the list: A list works best when adhered to. Stores are designed to entice consumers into impulse purchases, often seen with promotions at aisle ends or checkouts. Staying focused on your list helps to sidestep these marketing traps, ensuring you buy only what’s necessary.\nLet's give you an example of how this would work in practice\nExample Healthy Meal:\nQuinoa and Vegetable Stir-Fry with Grilled Chicken\n- Mixed vegetables (bell peppers, broccoli, carrots, snap peas)\n- Boneless chicken breast\n- Soy sauce (or tamari for gluten-free)\n- Olive oil\n- Optional toppings: sesame seeds, green onions\nExample Grocery List based on the meal:\n- Quinoa - 1 cup\n- Mixed vegetables:\n- Bell peppers - 2 (red and yellow)\n- Broccoli - 1 small head\n- Carrots - 2\n- Snap peas - 200g\n- Boneless chicken breast - 2 pieces\n- Soy sauce or tamari - 1 bottle (check if you have some at home first!)\n- Fresh ginger - a small piece\n- Garlic - 1 bulb (again, check your pantry first)\n- Olive oil (ensure you have enough for cooking)\n- Sesame seeds - 1 small packet\n- Green onions - 1 bunch\n3. Avoid Impulse Buying by Not Shopping While Hungry\nWhen we are hungry, our bodies are primarily concerned with getting nutrients as quickly as possible. This primal need can significantly influence our cognitive processes and decision-making abilities.\nGhrelin's Role: Ghrelin, often called the \"hunger hormone,\" is produced in the stomach and signals to the brain that it's time to eat. Studies show that elevated ghrelin levels not only make us feel hungry but can also impair our ability to make rational decisions.\nA hungry brain focuses on immediate rewards rather than long-term benefits. So, when you're in a supermarket and your ghrelin levels are high, you're more likely to be drawn to ready-to-eat, calorie-dense foods rather than ingredients for a balanced meal you'd cook later.\nImpact on the Prefrontal Cortex: The prefrontal cortex is the part of our brain responsible for executive functions like decision-making, impulse control, and weighing the consequences of actions.\nWhen we're hungry, the ability of the prefrontal cortex to control impulses is diminished. This weakened impulse control can lead us to make spontaneous purchases without considering if they're necessary or fit within our budget.\nEvolutionary Perspective: From an evolutionary standpoint, our ancestors needed to prioritize calorie-dense foods for survival. When food was scarce, opting for high-energy foods was essential.\nEven though we no longer face the same survival challenges in the modern world, our brains are still wired to seek out calorie-rich foods, especially when we're hungry.\nIn short, shopping on an empty stomach means you're battling both your body's immediate desires and thousands of years of evolutionary wiring. These forces combined can lead to impulsive choices, not only regarding what types of food you purchase but also in buying more than necessary.\n4. Incorporate Meatless Meals\nChoosing meatless meals introduces you to a diverse range of nutrients. Plant-based diets have been associated with lower risks of certain diseases, improved heart health, and even better weight management.\nFoods like lentils, chickpeas, quinoa, and tofu are powerhouses of nutrition, offering proteins, fibers, vitamins, and minerals.\nCost Comparison: On a per-serving basis, plant-based proteins often cost less than animal-based proteins. For instance, a pound of beans, especially when bought in bulk, can be significantly cheaper than a pound of beef or chicken. Over time, even incorporating just one meatless day a week can yield noticeable savings.\nSimple meatless recipes and ideas: Consider trying a spicy chickpea curry, lentil soup, vegetable tacos with avocado and salsa, or a tofu stir-fry. Not only are these meals pocket-friendly, but they also offer a delightful culinary experience, broadening your taste horizons.\n5. Re-purpose Leftovers: Stir Fry Edition\nStir-frying is a cooking technique that originated in ancient China. It involves quickly cooking ingredients in a hot pan, usually a wok, with a small amount of oil.\nLeftovers from previous meals, whether it's grilled vegetables, roast meat, or boiled grains, can be rejuvenated in a stir-fry.\nBy adding some fresh herbs, a splash of sauce, and perhaps some fresh veggies, you can create an entirely new meal.\nThis not only reduces food waste but also offers a culinary experience in mixing and matching flavors.\n6. Buy in Bulk\nOne of the keys to economical shopping is understanding unit pricing — the cost per gram, kilogram, liter, or another unit of an item.\nWhile there, use unit pricing to compare products effectively. Additionally, seasonal produce can also be a steal.\nFor instance, berries in the summer or pumpkins in the fall are often more affordable due to their abundance.\n7. Opt for Farmer’s Markets and Local Produce\nWhen you purchase from a farmer’s market you are supporting local economies and small-scale farmers, plus you're getting fresher produce, often picked just hours or a day before sale. Fresh produce not only tastes better but typically retains more nutrients.\nAnother benefit of farmer’s markets is that when they near their closing time, many vendors offer discounts to avoid taking back unsold produce. It's a win-win: they sell more, and you get a deal.\nMoreover, when you become a regular at a farmer’s market, you can build relationships with vendors, leading to potential discounts or deals in the future.\nPopular Farmers Markets in Chicago:\n- Green City Market\n- Daley Plaza Farmers Market\n- Logan Square Farmers Market\n- Hyde Park Farmers Market\n- Andersonville Farmers Market\n8. Grow Your Own\nLiving in the urban jungle doesn’t have to mean being disconnected from nature. Even in cramped apartments or houses without yards, there's potential to foster a thriving green space.\nConsider a balcony or terrace garden, flourishing with aromatic herbs or vibrantly colored flowers. Windowsills can be perfect for smaller plants like succulents or even cherry tomato vines.\nAdditionally, tools like the AeroGarden can revolutionize your approach. It's a hydroponic indoor garden system that allows you to grow herbs, greens, and even small fruits and veggies year-round, regardless of external weather conditions.\nIf you crave a larger gardening experience, community garden plots are often available in urban settings, granting you a small patch of land to till and tend.\nCost-effectiveness: After the initial investment in seeds or young plants, the cost of growing food can be lower than buying it, especially if you're growing organic.\nPlus, you get an endless supply throughout the growing season. Think of a tomato plant: after a certain point, it gives fruit daily, offering significant savings over time.\n9. Make Use Of Coupons Wisely\nCoupons can be found in various places: newspapers, grocery store flyers, online portals, dedicated couponing apps, and even at checkouts or in-store aisles.\nThey offer direct discounts, buy-one-get-one-free deals, or savings on bulk purchases.\nBut the key is knowing how to use them effectively without getting lured into buying items you don't need.\nMaximizing savings without compromising health: It's tempting to use every coupon you have, but be selective. Just because there's a deal on sugary cereals or snacks doesn't mean they should land in your cart.\nFocus on using coupons for staples or healthier choices. A good strategy is pairing coupons with ongoing store sales. If an item is already discounted and you have a coupon for it, that's double the savings!\n10. Cook in Batches\nCooking in larger quantities has multiple advantages. It offers savings in terms of both time and money.\nPreparing several meals at once can often be more efficient, especially when many dishes share ingredients.\nMoreover, having pre-prepared meals on hand ensures you're less likely to resort to costly and often less healthy takeaway meals on busy days.\nHow to freeze meals without compromising quality: Proper freezing can retain the nutritional value and taste of dishes.\nEnsure food cools down before freezing, use airtight containers or vacuum-sealed bags, and label everything with contents and dates.\nSome foods, like soups and stews, freeze exceptionally well. Others, like pasta, might need a touch of freshness added after thawing, like a sprinkle of fresh herbs.\nHowever, there are certain foods that don't take kindly to the freezer. Here are some examples of foods that should ideally never be frozen:\n- Eggs in their shells: The liquid inside expands when frozen, leading to potential cracking.\n- Fully cooked pasta: It can become overly mushy when reheated.\n- Cream-based sauces: They tend to separate and become grainy.\n- Salad greens: They wilt and become limp.\n- Soft fruits and vegetables: Items like cucumbers, citrus fruits, and melons can get mushy.\n- Mayonnaise: It separates and curdles when frozen.\n11. DIY Snacks Instead of Store-Bought\nPre-packaged snacks often come with a hefty price tag for each serving, especially when evaluating their nutritional value.\nMany contain excess sugars, salt, unhealthy fats, and additives, all of which can affect your health over time.\nPreparing snacks at home allows you to dictate the ingredients and serving sizes.\nConsider crafting granola bars with ingredients like oats, honey, nuts, and dried fruits. Alternatively, create your own trail mix by combining unsalted nuts, seeds, and your chosen dried fruits.\nFor a protein-rich, crunchy treat, try roasted chickpeas. And if you're looking for a healthier crunchy snack option, homemade vegetable chips using kale or zucchini are a great choice, without the excess oils found in commercial versions.\nAfter making your snacks, store them in a manner that retains their freshness and convenience.\nFor dry snacks, sealed containers are ideal, while those requiring refrigeration may need airtight bags or containers.\nSeparating snacks into individual portions not only simplifies on-the-go consumption but also aids in managing serving sizes. If you need some more inspiration for creating snacks you can check out our guide on making pre-workout snacks.\n12. Eat Less Expensive Foods\nThink high-nutrition foods always come with a steep price tag? Think again! Staples like lentils, beans, rice, and some veggies give you a bang for your buck.\nFoods like beans and lentils are not just cheap; they're nutrient-loaded champions! And grains? They're your energy buddies, always ready to fuel your day.\nLess expensive foods are also incredibly versatile. Take potatoes, for example. You can boil them, mash them, grill them, or even make soups.\nBecause they can be used in many ways, you can make many different meals without spending a lot of money.\nUsing cheap foods like this is smart. You save money and get lots of good stuff for your body. Plus, you can try foods from different places and make eating fun.\nWho said healthy eating has to cost a fortune? It's not just wishful thinking; it's a lifestyle many are embracing. With a sprinkle of imagination and plenty of commitment, you can enjoy wholesome meals that are kind to both your waistline and wallet.\nRemember that balance is key. While cooking at home can save money, occasionally treating yourself is equally rewarding. For those moments, you can check out our top picks for healthy eating in Chicago.", "domain": "food"}
{"url": "https://nearsay.com/c/195046/50495/a-new-twist-on-an-old-favorite-try-pinkberry-s-frozen-yogurt-smoothies", "date": "2020-12-02T08:56:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141706569.64/warc/CC-MAIN-20201202083021-20201202113021-00027.warc.gz", "language_score": 0.9305596947669983, "token_count": 238, "dump": "CC-MAIN-2020-50", "global_id": "webtext-fineweb__CC-MAIN-2020-50__0__21050429", "lang": "en", "text": "With their history of bold flavors, unique toppings, and wholesome ingredients, Pinkberry is known for their dedication to froyo innovations. Now, they’re offering a new twist on the milkshakes we know and love. If you’re craving something new, check out their frozen yogurt smoothies. With all the sweetness of a milkshake but made with the goodness of yogurt, these tasty treats are available at your neighborhood Pinkberry!\nDelicious & Good For You, Too\nLike the rest of their menu, Pinkberry’s frozen yogurt smoothies are available in exciting flavors like Chocolate Banana and Strawberry Pomegranate. Plus, they’re made with only the freshest kosher ingredients so that you can enjoy this sweet treat guilt-free. Don’t forget to also try their Greek yogurt smoothies, available in even more delicious flavors and packed with 11 grams of protein.\nVisit Your Local Pinkberry Today!\nStop by neighborhood Pinkberry and try one of their frozen yogurt smoothies or Greek yogurt smoothies today! For a complete list of their froyo flavors and toppings, check out their website.", "domain": "food"}
{"url": "https://dlishfood.wordpress.com/category/main-dishes/pasta-main-dishes/vegetarian-pasta-main-dishes/", "date": "2018-02-24T08:08:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-09/segments/1518891815500.61/warc/CC-MAIN-20180224073111-20180224093111-00376.warc.gz", "language_score": 0.8835510015487671, "token_count": 447, "dump": "CC-MAIN-2018-09", "global_id": "webtext-fineweb__CC-MAIN-2018-09__0__131930434", "lang": "en", "text": "This is definitely the Cadillac of all mac ‘n cheeses – tasty pillows of potato and parmesan gnocchi coated with a creamy, mild cheese sauce and topped with crisp goodness? Enough said.\nClick here for the recipe featured on my own website!\nPlease visit deliciouslydelcassified.com\nThis Italian comfort food always hits the spot… hot, or cold the next morning (is that so wrong?). There are so many things you can do with this dish to personalize it to your taste, consider it a blank canvas.\n- 1 lb. Rigatoni\n- 1 small (15 oz.) container Ricotta cheese – approximately 2 cups\n- 2 cups Mozzarella cheese, grated\n- 1 cup Pecorino Romano (or Parmesan) cheese, grated\n- 1 egg, beaten\n- 2 1/2 cups Robust Red Sauce (approximately 5 ladles full – or as much as you desire)\n- Fresh veggies (broccoli, zucchini, artichoke hearts, red peppers, black olives)\n- Ground beef or turkey; sausage (brown the meat separately and add it to your sauce)\nHOW TO MAKE IT\n- Cook your pasta a minute less than ‘al dente’ – you want it to be too hard to eat, but somewhat cooked\n- Strain the cooked pasta and return to the same pot – stir in the ricotta cheese while the pasta is still hot\n- Add in the beaten egg and mix well\n- Pour in at least 1 cup of mozzarella cheese (you can either save the rest for topping, or cut it off there)\n- Add in 1/2 cup of the pecorino romano (or parmesan) and save the rest for topping\n- Pour in the sauce and mix well – you want the mixture to be pretty wet because it will absorb in the pasta when it cooks in the oven\n- Pour the cheesy pasta into a large baking dish and top off with desired cheese(s)\n- Bake at 350°F for 30 minutes (covered with aluminum foil for 20 minutes and uncovered for the last 10)", "domain": "food"}
{"url": "http://www.carolinapie.com/Our-Story.html", "date": "2017-06-23T10:08:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128320049.84/warc/CC-MAIN-20170623100455-20170623120455-00392.warc.gz", "language_score": 0.9440580010414124, "token_count": 195, "dump": "CC-MAIN-2017-26", "global_id": "webtext-fineweb__CC-MAIN-2017-26__0__255184279", "lang": "en", "text": "Carolina Pie Company started in Mooresville, N.C. but its roots go back three generations when my Grandpa opened his first bakery in\nMassachusetts and my Dad followed with a second bakery. Growing up we always had fresh baked goods in our house and the Carolina Pie mission is to bring back that same homemade quality to your home.\nAll of our pies are baked from scratch (including our own special crust recipe) using the freshest ingredients and bought locally whenever possible. There are no preservatives, processed fillers or prepackaged ingredients in our pies. Each pie is baked with the same love and passion that you would be proud to serve to your family and friends, that’s the Carolina Pie difference.\nWe offer generous sized 9 inch pies available through local markets and specialize in small single serving pies perfect for restaurants, catering and other food service enterprises. Flavors vary through the year but we will always try to satisfy what you need.", "domain": "food"}
{"url": "https://roseelephants.com/2017/03/29/best-soft-pretzel-recipe/", "date": "2017-11-20T11:36:29Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-47/segments/1510934806030.27/warc/CC-MAIN-20171120111550-20171120131550-00700.warc.gz", "language_score": 0.8916427493095398, "token_count": 443, "dump": "CC-MAIN-2017-47", "global_id": "webtext-fineweb__CC-MAIN-2017-47__0__8815069", "lang": "en", "text": "If you haven’t had a soft pretzel then here is the perfect time to try one! The light, fluffy texture on the inside and the crispy, golden outer layer creates the perfect snack for any time of day. This super easy recipe will have you thanking yourself for making it in no time!\n- 2 cups milk\n- 2 packets of dried yeast\n- 5 tablespoons of brown sugar\n- 1 tablespoon of white sugar\n- 6 cups of flour\n- 5 tablespoon of diced butter\n- a teaspoon of salt\n- 1/3 cup of baking soda\n- 3 cups of water\n- coarse salt\n- Heat the milk until it is around body temperature, so it feels neither hot nor cold.\n- Add the yeast and let it sit for three minutes or until it is foaming slightly.\n- Then add half the flour and the sugar and mix until it has formed a sticky, wet dough.\n- Add in the butter and stir until there are no visible clumps.\n- Stir in the remaining flour and the salt.\n- Knead for 5-10 minutes or until it has formed a smooth yet sticky dough.\n- Place in a greased bowl and cover. Leave to rise for 1 hour.\n- Preheat the oven to 225° celsius (450° Fahrenheit).\n- Take out the dough and punch the air out.\n- Divide into twelve equal pieces.\n- Roll out each piece to about 70-75cm (30 inches) and make into a pretzel shape. (use this video to help shape it)\n- Make the baking soda solution by adding the baking soda to 3 cups of warm water. Dissolve it completely.\n- Carefully dip each pretzel into the solution for about 3-5 seconds, until it has a smooth texture.\n- Place on the baking sheet and repeat with the rest.\n- Sprinkle with salt to taste.\n- Bake for 7-9 minutes.\n- Take out of the oven and enjoy!\nI hope you enjoy these pretzels as much as I did! If you do, like and subscribe! Comment down below how yours went…", "domain": "food"}
{"url": "https://www.ikigaifarm.com/buy-ikigai", "date": "2019-11-12T23:17:00Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496665809.73/warc/CC-MAIN-20191112230002-20191113014002-00150.warc.gz", "language_score": 0.9458366632461548, "token_count": 118, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__87902376", "lang": "en", "text": "The easiest way to buy from Ikigai is to visit us at local farmers markets. We plan to be at The Farmers Market at Highlands Square in Denver every Sunday starting June 2nd and at the The Four Seasons Farmers Market in Wheat Ridge throughout the 2019 season. Please visit our events page for specific dates.\nCan't Make it to Market?\nWe are happy to sell directly to customers if this works best for you. So long as we have the produce available we will put your order together and deliver it to you for an added charge. Please contact us directly for more information.", "domain": "food"}
{"url": "https://www.city-fertility.com/blog/specialist-advice-on-planning-your-fertility-diet", "date": "2022-12-03T06:21:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710924.83/warc/CC-MAIN-20221203043643-20221203073643-00214.warc.gz", "language_score": 0.9653940200805664, "token_count": 2979, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__297100669", "lang": "en", "text": "Specialist Advice on Planning Your Fertility Diet\nWhen you visit your doctor and tell them that you are planning on expanding your family, they may advise you to ensure that you are eating a healthy, balanced diet. This is one of the easiest and ‒ when combined with moderate but regular exercise ‒ most common ways for people to improve their fertility. But what should a healthy fertility diet involve?\nWe don’t want you to worry about eating the wrong thing when you decide to start trying for a baby, which is why we have provided some helpful advice and information on what should be in your diet below. Read on to learn more, or contact us today to book a consultation and hear it all in person from a friendly, discreet, and understanding specialist.\nFertility and Your Diet\nIt is a well-known fact that nutrition plays an important role in the production of healthy sperm and egg cells. The nutrition you get through the diet you follow is therefore considered a factor in terms of your fertility potential, along with exercise, smoking, and alcohol consumption. These are all grouped under the umbrella term “lifestyle factors” when discussing potential causes of infertility and your chances of getting pregnant.\nAs a changeable lifestyle factor, your diet is also happily completely within your control if you should decide to change it to try for a baby. Unlike factors such as age and genetics, it is also unlikely to require much medical intervention beyond advice from a doctor, meaning that a few lifestyle changes and a recommended fertility diet could soon see you taking the next step towards becoming a parent without further need for assistance.\nFertility Diets for Women\nFor women, or for nonbinary or transgender patients who were born female, it is often the case that a poor diet is inhibiting their ability to get pregnant because it is impacting ovulation. This means that they may not currently be able to conceive because what they are eating is preventing their bodies from producing high-quality eggs.\nBelow, we have made a list of ways that a diet may be improved for women looking to conceive and what impact each change can have on their fertility:\nIt’s strongly recommended that you eat more complex (or “slow”) carbohydrates and cut down on ones you find in processed foods. The body digests the carbohydrates found in processed foods, such as biscuits, cakes, white bread, and white rice, very quickly and turns them into blood sugar. To stop this from leading to a spike, the pancreas will release insulin into the bloodstream, and studies have found that having high levels of insulin in the bloodstream can impede or prevent ovulation.\nSwapping them out for whole-grain alternatives, fruits, vegetables, and beans is often the best way to prevent this from happening. These are all digested more slowly and have a more gradual effect on your blood sugar and insulin levels. Many of them are also loaded with fertility-boosting fibre, B vitamins, and Vitamin E.\nFor women, nonbinary, or transgender patients who have been diagnosed with hormonal disorders such as polycystic ovary syndrome (PCOS), experts also suggest cutting out gluten. This is because it has been shown to create an inflammatory response in the body, which heightens C-reactive protein and sends signals to the brain that it is not the best time for the person to conceive. It has been known to have an impeding effect on ovulation, while also making implantation more difficult - even if an egg is produced.\nOrdinarily, it would seem natural to assume that you should swap out your usual dairy products for low-fat alternatives. This isn’t the case for women and patients born biologically female, however; it is recommended that they consume one or two servings of full-fat dairy per day, either by using whole milk in a cup of tea or coffee or by eating yoghurt. They should also take care to limit the amount of low-fat dairy they’re consuming, as studies have shown that it raises the risk of ovulatory infertility.\nNot all fats are unhealthy. Helping yourself to moderately sized portions of oily fish and plant-based fats as part of your diet plan can help to reduce inflammation in the body. In turn, this promotes regular ovulation and good fertility overall. Some experts have even suggested that having a certain amount of monounsaturated fats from avocados during cycles of IVF can increase the success rate by up to three and a half times!\nOf course, there are also fats that you should try to avoid. Trans fats, which are usually found in baked goods, processed snack foods, fast food, and some spreads like margarine, increase insulin resistance for instance. Insulin resistance makes it harder to move glucose from the bloodstream into the cells, while the pancreas is still busy producing insulin. The result of this is more insulin in the bloodstream causing more metabolic disturbances that impact ovulation.\nBeing more selective about the animal proteins you choose to eat can help to boost fertility and improve your overall diet. Chicken, turkey, pork, fish, and beef with the fat trimmed off are all great sources of protein, as well as zinc and iron. All of these are important for the body to have to carry a healthy pregnancy. Keeping your meat lean is also key for ensuring you don’t gain excess weight, as this can have an impact on your oestrogen levels.\nThere are some exceptions to keeping your meat lean; fish such as salmon, tuna, and sardines are all considered “fatty”, but that also makes them great sources of omega-3 fatty acids. These have several health benefits, including helping a baby’s nervous system to develop in the womb. It has also been suggested that getting your recommended amount will help to lower the risk of premature birth.\nEggs are another wonderful source of protein for a fertility diet, as the yolk has stores of both protein and choline. The latter of these is a vitamin that helps to develop brain function in a growing baby.\nIf you would like to keep to a plant-based fertility diet many options can give you the protein you need. Beans, legumes (such as chickpeas and lentils), seeds, nuts, and tofu are all good sources.\nFertility Diets to Improve Egg Quality\nWomen, as well as nonbinary and transgender people who were born female, all start life with all the egg cells they will ever have. This number then declines as they age, as does the quality of the eggs overall.\nWhile it isn’t possible for a patient to produce more eggs than they have available, they can lead a lifestyle that improves their egg quality. This means including something that all doctors will naturally recommend as part of a diet, not just one designed to improve fertility:\nFruits and Vegetables\nIf you’re looking for a fertility-boosting diet that improves egg quality, the most important thing to include is a variety of fruits and vegetables. For instance, watermelon and asparagus have both been found to give the body a good supply of glutathione. This is an antioxidant produced by cells and improves egg health by protecting both the eggs and the ovaries from damage.\nFertility Diets for Men\nFor men, or for nonbinary or transgender patients who were born male, most issues surrounding potential infertility will be related to sperm production and the overall quality of the cells. This may mean that the diet they are currently following is having an impact on these, and preventing their sperm from being of the best possible quality when they are trying to conceive.\nHere, we have listed some of the ways male fertility could potentially be improved through a planned fertility diet:\nSpecific types of nutrients have been linked to better fertility in men. Of course, it is important to ensure you have a balanced diet that offers you a wide variety of nutrients rather than focusing on specific individual foods, but including ones that offer you a good amount of selenium, such as nuts, fish, chicken (or turkey), and eggs can all help to improve sperm motility and morphology.\nAlongside this, studies have also shown that low levels of zinc can have an impact on sperm count and overall levels of testosterone. Alongside nuts and meat, you can also include shellfish (such as oysters), dairy products, and wholegrain cereals to keep your fertility diet rich in zinc.\nWhile oysters are mentioned on this list and are famously considered an aphrodisiac, we must note that there is no evidence that aphrodisiacs have any effect on male or female fertility.\nGetting the right vitamins through servings of fruit and vegetables is also an important step to take when planning a fertility diet for men. Vitamin C in particular has been shown to improve all aspects of sperm health (including count, morphology, and motility) and can be found in a range of citrus fruits, red peppers, tomatoes, broccoli, cabbage, and Brussels sprouts.\nDark, leafy green vegetables are also important sources of folate (the natural form of vitamin B9), which helps the overall health of sperm. It can be found in spinach, kale, romaine lettuce, Brussels sprouts, and asparagus in particular.\nStudies have found that oligozoospermia, otherwise known as a low sperm count, can be treated over time with an amino acid called arginine. A good quantity of arginine can be found in dark chocolate, so you may be able to improve your fertility by switching out white and milk chocolate for dark varieties.\nOmega-3 Fatty Acids\nThe omega-3 fatty acids found in different types of fish, such as salmon, sardines, mackerel, anchovies, and herring, have all been suggested to help improve the quality and quantity of sperm produced. If you would prefer a vegan or vegetarian alternative to this, you can find alternatives in chia seeds and flaxseeds, walnuts, edamame or kidney beans, soya bean oil, or seaweed or algae.\nNot only is staying hydrated with water good for your health in general, but it is also good for male fertility. This is because it helps to create healthy seminal fluid (or semen).\nAdvice on Fertility Diets for Couples\nFor couples looking to conceive as soon as possible, switching to a diet plan that improves both male fertility and female fertility is a highly recommended route. This is because it’s possible for either partner or even for both at the same time, to be experiencing issues that are causing infertility as a result. Switching both your diets to a healthier one, with lots of fruit and vegetables, healthy fats from nuts or oily fish, and proteins like chicken or tofu can help.\nCooking together and committing to a diet plan can also be a great opportunity for couples to bond and work towards their overall goal of forming their dream family.\nFoods to Avoid When Trying to Conceive\nNaturally, while there are foods that people should look to include as part of a fertility diet, there are also certain types of food and drink that they should avoid. These include:\nDrinking alcohol is often a factor in male and female infertility; it can reduce libido (sex drive) in men, cause problems with sexual function, and affect the quality of sperm cells. Alcohol can also reduce the chances of women becoming pregnant.\nCaffeine (Advice for Women in Particular)\nWhile it is still possible to drink tea and coffee in moderation when planning your family, having too much can lead to dehydration. This can lead to a change in the consistency of cervical mucus in partners who are biologically female, making it harder for them to get pregnant.\nSugary Drinks (Advice for Women in Particular)\nMuch like processed foods, processed drinks with a lot of sugar can create issues with insulin production in biologically female bodies. Artificial sweeteners that are often alternatives to sugar can also become stressors on the system and create a cortisol response as a result. Because cortisol is the body’s primary stress hormone, having too much of it in your system can inhibit ovulation.\nDairy (Advice for Men in Particular)\nWhile full-fat dairy is recommended for women, nonbinary, and transgender patients who were born female, some experts have suggested the exact opposite for men and people who were born male. Full-fat versions of dairy products like cheese, milk, and yoghurt have been associated with lower quality semen. Meanwhile, low-fat alternatives have been seen to support male fertility.\nSoy (Advice for Men in Particular)\nWhile whole and fermented soy products are fine in moderation, some experts recommend avoiding soy protein isolate (found in powders and energy bars). This is because the oestrogen-mimicking properties can disrupt hormone levels and may have an impact on testosterone levels as a result.\nSetting Up a Fertility Diet Plan\nYour doctor, or even your fertility or nutrition specialist if you already have one, may be able to help you set up a meal plan based on the diet that will work best for you. At GENNET City Fertility, we work with Dr Michelle Braude of Tailor Made Nutrition to help patients optimise their diet. Whether they are looking for weight loss advice to bring down their BMI before treatment can begin or would like to set up a planned fertility diet to increase their chances of conceiving naturally, we can provide the specialist advice they need.\nBook a Consultation with a Specialist\nIf you and your partner feel ready to take the next step on the road to parenthood but feel you may need some help getting there, such as through a diet designed to improve fertility, contact us today. We’ll be glad to get you booked in for a free, 30-minute mini consultation with one of our specialists as soon as you get in touch.\nAfter taking you through an initial assessment they should be able to provide advice on fertility-boosting lifestyle changes or recommend working with Tailor Made Nutrition to give you the best possible chance of getting pregnant. They may also offer suggestions for professional treatments, though you will never be pressured into taking this next step with us if you feel more comfortable following a fertility diet plan to form your ideal family.", "domain": "food"}
{"url": "https://mosaique.life/Hemashree/Ramen", "date": "2023-06-10T21:38:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224646350.59/warc/CC-MAIN-20230610200654-20230610230654-00487.warc.gz", "language_score": 0.9543203711509705, "token_count": 689, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__122054763", "lang": "en", "text": "Ramen is a quick and easy meal, bit there is a depth to it. Simple made up of 3 main ingredients and affordable ranging from 500 yen to 1000 yen. There are as many varieties as there are regions in Japan. It is a mix and match within the 3 basic ingredients, slight seasonal and regional variations included.\nThe 3 basic ingredients are the soup/broth, the noodles and the toppings.\nThe broth are of 2 kinds:\nClear broth made from a variety of ingredients, chicken, fish, pig bones, fish or vegetables and a frothy broth called tonkotsu made with pig bones cooked down for hours, the cartilage is what gives the foggy white broth, once the broth is made, it is seasoned with miso, soya sauce or salt. These are the 3 primary flavors.\nThe noodles also come in 2 basic styles: crinkly and straight. The straight noodles can be slurped without hassle, the crinkly noodles soak more of the soup with it. Noodles also come in different thickness selected on the flavor of the soups.\nThe toppings: Basic toppings are cooked bamboo shoots, char su roast pork and spring onions. Bean sprouts, Eggs, sea food are also added.\nAcross Japan there are a wide range of regional variations with their own specialties- Sapporo ramen seasoned with miso, Kitakata ramen in Fukushima is the ramen town seasoned with locally brewed soy sauce, it is very light on the stomach and can be eaten for breakfast, Hakata ramen from Fukuoka with tonkotsu soup, straight thin noodles which is cheap and fast. The most popular is the miso ramen, it’s been around for more than 50 years.\nThe roots of ramen lie in china. Noodles are a staple of china, whereas rice is the staple of Japan.\nIn the second half of the 17th century during the Tokugawa rule is when the ramen noodle dishes became to be. A visiting Chinese Confucius scholar Zhu Zhiyu who treated the then lord to noodles. Records show that they were described as similar to the udon noodles of japan. Based on the description, the dish was remade. However these noodles failed to catch on in Japan, when Japan opened up to the world, Chinese communities formed near the ports and the dawn of the 19th century saw the spread of ramen, the adding of soy sauce to the broth made it homely, something the Japanese palates could recognize. The world war brought in another innovation to the noodles – the instant ramen. Infusing the noodles with the soup before they dried up, all you needed was hot water. This took 10 years to take shape. Now it is a global phenomenon.\nThe ramen may have been born in china, but it was re-invented and made into a national favorite.", "domain": "food"}
{"url": "http://ghana20-20.com/Agenda%2042/fishfarming.html", "date": "2019-02-18T10:45:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247484928.52/warc/CC-MAIN-20190218094308-20190218120308-00208.warc.gz", "language_score": 0.958897590637207, "token_count": 1107, "dump": "CC-MAIN-2019-09", "global_id": "webtext-fineweb__CC-MAIN-2019-09__0__64719228", "lang": "en", "text": "(c) Copyright : 2016-19\nThe potential for aquaculture development to make up for an annual 400,000mt shortfall in domestic fish supply was investigated.\nResults of the study showed that interests in fish farming continue to grow with an overall annual average growth rate of 16% since 2000. The existing farms, 1300 in number were however very small with a mean farm size of 0.36ha and a median 0.06ha of which commercial farms accounted for less than 3%. Based on sizes, mode of operation and levels of input and output, five subsistence farm types were identified. Mean production from these pond-based farms ranged from 1436kg/ha/yr- to 4,423kg/ha/yr while that of a medium sized intensive commercial pond farm was 45,999kg/ha/yr. Commercial farming accounted for about 75% of 2006 aquaculture production. The main strength identified was the growing interest in both commercial and non-commercial fish farming and the main constraints were lack of quality seed, low levels of technical support and of knowledge in fish farming practices among non- commercial farmers.\nNet profits of commercial farms ranged from GH¢ 3,341 (US$3480) /ha/yr to GH¢ 51,444 (US$ 53,587)/ha/yr with pay-back from 1 to 4yrs, IRR at 35% to 105% and NPV from GH¢ 5,898 to GH¢ 236,412. By contrast, only two of the five non-commercial farm types made positive net returns ranging, from GH¢158 to GH¢1100/ha/yr, with minimum playback period of 14yrs, NPVs of less than 1 and the best IRR being just 4%, when initial capital requirements are full costed.\nFrom the market survey, a huge market potential for tilapia was identified with a current supply deficit of 41,000mt. The most preferred sizes by consumers and with potentially good market price for traders were those weighing at least 200g. For dealers, trading in cultured fish was found to be more profitable than trading wild capture tilapia because of lower wholesaler prices, gross profit margins were GH¢ 0.49/kg and GH¢ 0.25/kg respectively. Preference for tilapia was influenced by taste, availability, and its perceived health benefit. A key constraint to the sector was poor post-harvest handling and preservation of the fish resulting in shorter shelf life.\nThe overall conclusions are that based on natural resource requirements, market potential and financial viability, Ghana has the potential to totally make up the shortfall in domestic fish supply through aquaculture production. The current 400,000 million tons shortfall in domestic fish production can be achieved by 2020 by increasing overall aquaculture production by 60% per annum.\nFish plays an important role in the diets of Ghanaians. It represents 60% of average animal protein intake, making it the single most important source.\nGhana produces only 60% of its fish and demand is sustained by a growing level of imported frozen fish.\nAverage per-capita consumption of fish is between 20 and 25 kg, making it one of the highest in the Africa. Marine fish contributes over 80% and inland fish about 14%.\nAquaculture worldwide has helped fill the gap between the rising global demands for fishery products and the limited increases in capture fisheries production and is expected to do the same in Ghana.\nThe 301,000 million tons shortfall in domestic fish production which has since 2006 increased to 400,000 million tons (Ministry of Fisheries, 2006) could be decreased in three ways; by increasing imports, from better management of capture fisheries or through aquaculture. However, imports are becoming increasingly expensive as regional and global supplies are under increasing competitive pressure, and will place an increasing burden on household and national economies.\nGhana annually imports US$ 200 million of fish.\nThe cost of mechanical construction is GH¢11,900 and GH¢12,800 for manual construction.\nLabour costs incurred by small scale commercial producers ranged from GH¢ 500 (US$ 950) per annum for unskilled labour to GH¢ 1,840 (US$ 3,500) per annum for a technician.\nThe price per fingerling was quite varied ranging from GH¢0.10 to GH¢0.20 for tilapia and GH¢0.20 to GH¢0.30 for catfish.\nThe need for the application of manure was common knowledge among the fish farmers. In excess of 72% (72.4%) of the farmers applied organic fertiliser in the form of chicken droppings, pig manure, sheep manure or cow dung. About 2% (1.8%) applied inorganic fertiliser and 3.6% applied both organic and inorganic fertiliser. Twenty-two percent (22.1%) of farmers applied no manure or fertiliser, though most of these had virtually abandoned their ponds due to poor performance, harvesting them only for own consumption.\nFish yield per hectare per annum was 2284kg.\nCost of land leased by the commercial farmers were commonly fixed at GH¢ 500.00 per year.\nThe daily rate for labour was fixed at GH¢ 5 which was the government recommended minimum daily wage.\nCapital costs for the commercial farms is GH¢ 12,979.00 to GH¢ 54,245.00.", "domain": "food"}
{"url": "https://www.therohotel.com/offers/category/christmas", "date": "2023-12-01T13:48:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100287.49/warc/CC-MAIN-20231201120231-20231201150231-00450.warc.gz", "language_score": 0.8633614778518677, "token_count": 463, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__302347748", "lang": "en", "text": "Lake District Christmas Breaks at The Ro\nEnjoy your festivities in the Lake District at the The Ro Hotel on Lake Windermere this Christmas. This year we are hosting both a Christmas Break and a New Year Break for 2, with festive dining included. This is an exquisite Christmas Break in the Lake District, gathering all the Christmas spirit and luxuries for you to indulge in. The Ro Hotel’s Christmas Breaks are curated so that you don’t have to worry about festive admin.\nNestle up with mince pies and mulled wine on arrival, as we welcome you to a truly incredible and carefree Lake District Christmas Break. Perched just moments from Lake Windermere, The Ro Hotel is the perfect place for crisp winter walks and scenic outings and the perfect warm and homely abode to return to. Whether you’re here for Christmas or New Year's, this will be a festive getaway like no other!\nA Stunning and Festive Lake District Christmas Break\nMince pies and mulled wine on arrival\nTwo night stay in Wondrous Non-Lake View Room\nChristmas Eve dinner taken care of\nChristmas Day lunch included\nBased on two people sharing\nUpgrades available, charges apply\nStarters Leek and potato soup with strips of smoked salmon Baked Camembert with Westmorland chutney and breadsticks (V)\nLobster ravioli on a bed of spinach, with shellfish and brandy sauce Wild boar terrine with Cumberland sauce and sourdough toast\nPoached Dover Sole with crispy oysters, mashed potato, charred leek, white butter sauce with herb oil\nRoast turkey, sage and onion stuffing, chipolata wrapped in bacon, mash and roast potatoes, roasted root vegetables, sprouts, red cabbage, cranberry sauce\nRoast Sirloin of Cumbrian beef, mash and roast potatoes, roasted root vegetables, sprouts, red cabbage, Yorkshire pudding, horseradish sauce\nVegetable wellington with mushroom gravy, mashed potatoes and roast vegetables (VE)\nChristmas pudding with brandy sauce\nBailey’s cheesecake with chocolate sauce\nWarm chocolate brownie with vanilla ice cream\nSelection of cheese and biscuits.", "domain": "food"}
{"url": "https://gallery-one-gift-shop.myshopify.com/collections/apolis-tea", "date": "2022-06-27T08:19:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103329963.19/warc/CC-MAIN-20220627073417-20220627103417-00770.warc.gz", "language_score": 0.9609994888305664, "token_count": 175, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__69621729", "lang": "en", "text": "Apolis Tea is Audrey Paule & Alex Page. They first met in Alaska 13 years ago, where they both grew up. With a combined 20 years in the industry, they’ve learned a lot about tea. The history of tea is as much about innovation as it is about tradition and Audrey and Alex are always looking for new ingredients that no one else works with (like goldenberry and cinnamon leaf) and get excited about producers who work with interesting cultivars and use biodynamic or organic farming techniques.\nApolis Tea promises that every tea holds true to tradition but also brings a little something special. Every successful business has a reason for being. Theirs is craftsmanship. Their craft is in the blending and sourcing of teas and ingredients. Producers are craftsmen and women as well, working together to create noteworthy teas you can get excited about.", "domain": "food"}
{"url": "http://summitcitysoda.com/cool-mountain-strawberry-soda/", "date": "2018-06-18T14:52:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267860570.57/warc/CC-MAIN-20180618144750-20180618164750-00078.warc.gz", "language_score": 0.8607048988342285, "token_count": 353, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__39780803", "lang": "en", "text": "Cool Mountain Strawberry Soda - 12 pack\nStrawberry is perfect for dessert. Slice up a few fresh strawberries, mix with Cool Mountain's Strawberry gourmet soda and plop a scoop of vanilla bean ice cream into the party for the ultimate fountain soda strawberry float!\nCool Mountain Strawberry Soda Features:\n- Handcrafted Soda\n- Product of the U.S.A.\n- Bottled in Des Plaines, IL\n- Sweetened with Pure Cane Sugar\n- 12 ounce glass bottles\nCool Mountain Strawberry Ingredients:\nIngredients: Contains filtered water, pure cane sugar and/or high fructose corn sweetener, natural and artificial flavor, citric acid, FD&C Red #40, sodium benzoate and potassium sorbate as a preservative, FD&C Blue #1\nNutrition Facts: Calories 140; Total Fat 0g; Sodium 10mg; Total Carb 34g; Sugars 34g; Protein 0\nCool Mountain Beverages\nCool Mountain Strawberry Soda is not just a great-tasting beverage, but one you can feel good about, too. Cool Mountain strives to make each of its beverages stand out from the pack in terms of flavor and quality. Far from a novelty brand, it was created with not only integrity and craftsmanship in mind, but reverence for the Earth and environment as well. For this reason, 1% of all Cool Mountain net proceeds are donated to the American Indian College Fund and more than 50% of packaging is made from recycled materials.\nIncorporated in May 1997, Cool Mountain Beverages, Inc. (CMB) Cool Mountain markets an array of mouthwatering flavors based in Des Plaines, IL. Cool Mountain gourmet soda is a premier brand.", "domain": "food"}
{"url": "https://www.batorysmartboards.com/2021/01/mood-boosting-ingredients/", "date": "2024-02-23T06:51:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474361.75/warc/CC-MAIN-20240223053503-20240223083503-00511.warc.gz", "language_score": 0.9457749724388123, "token_count": 566, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__114312836", "lang": "en", "text": "Deliver Functional Appeal\nThere are many ways through what we eat that can support improved mood and mental health in a time where excessive worry, anxiety, and stress affects each of us differently. These foods influence the way we feel and think. They are vital for healthy brain functioning, energy levels, contain behavior-modifying ingredients, and resonate with our emotions. Foods like fatty fish, dark chocolate, fermented foods, bananas, oats, berries, coffee, etc., all contain functional compounds that help to support mood regulation and, in general, simply feel better. But these foods are not always enjoyed by everyone, opening an opportunity for the single functional ingredients that make up these foods to be introduced to the consumer in new and innovative formats that allow for everyone to enjoy.\nThe Benefits of Functional Ingredients\nOmega-3 fatty acids, found in fish such as salmon and tuna, are essential fats that must be consumed because the body cannot produce them alone. One review of clinical trials showed that consuming omega-3’s in the form of fish oil lowers depression scores. Dark Chocolate contains health-promoting flavonoids, which have been shown to increase blood flow to your brain, reduce inflammation, and boost brain health, all of which may support mood regulation. Fermented foods may improve mood since they are rich in probiotics that support gut health and could increase serotonin levels. Serotonin is a neurotransmitter that affects many facets of human behavior, such as mood, stress response, appetite, and sexual drive. And up to 90% of your body’s serotonin is produced by your gut microbiome. Bananas are high in vitamin B6, which helps synthesize feel-good neurotransmitters like dopamine and serotonin. Bananas and oats provide the fiber that can stabilize blood sugar levels and boost your mood. Other fruits and vegetables are linked to lower rates of depression because of the wide range of antioxidants and phenolic compounds found in these foods. One study associated a diet rich in anthocyanins (found in berries) with a 39% lower risk of depression symptoms. Coffee, containing caffeine, and even decaf coffee provides numerous compounds such as chlorogenic acid that may boost your mood. All of these functional compounds or ingredients are available as single ingredients to be used alone or in combination to develop healthier, more functional foods and beverages for consumers to enjoy and benefit from.\nWhen feeling down or simply overwhelmed by the stressors around you, it is not always easy to “eat” enough of your feelings when these functional ingredients are available in their purified form and added to fortified foods & beverages for a concentrated, more enjoyable consumption experience with all the mood-boosting benefits. If you have further interest in learning more about functional ingredients that can support your mood, please contact your Batory Foods Representative.", "domain": "food"}
{"url": "http://reneedanielle.blogspot.com/2011/01/keep-calm-and-have-cupcake.html", "date": "2018-07-17T22:31:35Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676589932.22/warc/CC-MAIN-20180717222930-20180718002930-00547.warc.gz", "language_score": 0.9586849808692932, "token_count": 232, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__80309005", "lang": "en", "text": "...or three. My sister Joanna is coming up for a much needed girls weekend, and we're going to do all sorts of girly things, like watch movies, read magazines, drink margaritas and bake (we are both addicted to all things culinary). My nephew, Bentley is turning one tomorrow and I offered to make some cupcakes for the party on Sunday. My sister Hayley happily accepted, and I have been trying to decide what flavours to make for the past week! I have it narrowed down to three.\nListed in order of priority:\n1. Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting\n2. Vanilla Cupcakes with Lemon Filling and Meringue Frosting\n3. Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing\nI'd like to make at least two varieties to bring to the party, but if one turns out better than the other I might just bring all of the good variety (cupcakes to be scored by professional judge, Mr. Brent Carpenter).\nI'll be back with photos and the verdict from the cupcake \"challenge\" on Monday!", "domain": "food"}
{"url": "http://lavventuraitalia.com/experience/food-dolci.php", "date": "2023-09-28T11:06:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510387.77/warc/CC-MAIN-20230928095004-20230928125004-00800.warc.gz", "language_score": 0.8932446837425232, "token_count": 2504, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__280400162", "lang": "en", "text": "APPLE LEMON MUFFINS\nMakes 12 servings\nWho doesn't like muffins?\n1. Preheat oven to 350°F.\n2. Butter or grease 12 medium sized muffin cups, or better yet, insert muffin papers.\n3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs until well blended. Mix the flour, baking powder, baking soda and salt together in a separate bowl and add to the creamed mixture, alternately with the grated apple.\n4. Add the lemon zest and mix until well blended.\n4. Spoon into muffin tins and bake for about 20-25 minutes.\n6. Serve warm or at room temperature.\nPANETTONE BREAD PUDDING\nMakes 8 servings\nHere's a sweet recipe for what to do with the extra panettone you have lying on your shelf...\n1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for other uses).\n2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.\n3. Whisk together remaining ingredients.\n4. Break up panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top; then pour in egg mixture. Let stand 30 minutes.\n5. Preheat oven to 350°F with rack in middle.\n6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature, with or without whipped cream.\nRICH COFFEE CAKE\nSOUR CREAM COFFE CAKE\nOne 9-inch square or Bundt cake\n2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.\n3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.\n4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.\n5. Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.\n6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.\nSingle-Layer Coffee Cake:\nPEACHES and CREAM with AMARETTO\nThere are fresh peaches from the garden, so I pop them in boiling water for a few seconds to easily peel off their skins, slice them and put them in a bowl.\nThen I take three eggs, separate them and put the yolks in a double boiler with 3Tbsp. sugar and whisk them until they're frothy. I add 3Tbsp. Amaretto and whisk the mixture while it's cooking until it thickens. I take the pot off the heat and as it cools stir it now and then.\nWhen it is cool, I add it to the peaches and refrigerate the mixture until it's time for dessert.\nI whip about a cup of cream, add a few Tbsp. of sugar and when the peaks are formed, gently fold in the peach mixture.\nServe it in tall glasses or in bowls, and it's dreamy.\nPANNA COTTA al CAFFÉ (Coffee Flavored Cooked Cream)\nPour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.\nUsing a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fitted with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whipped cream into the gelatin mixture.\nPour the cream mixture into 2 individual ring or round molds and refrigerate for about 3 hours.\nTo serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans.\"\nThis simple desert can be flavored many ways, with chocolate, cinnamon, lemon or orange zest, or strained fruit such as strawberries, raspberries, or blackberries. Once unmolded, it can be kept in the refrigerator for up to 12 hours undecorated or for up to 6 hours decorated. You can even make a large quantity, pour into molds, and freeze them for up to 3 months. Let the cream come to room temperature before unmolding and serving.\nRICOTTA and COFFEE DESSERT\nMakes 6-8 servings\nPour the mixture into 6 individual dessert ramekins and place in the refrigerator over night.\nIt's also possible to freeze it, although the consistency is very different.\nCAKE, CHOCOLATE POLENTA\nMakes 12 servings.\nGrease 9\" springform pan. Set aside.\nCombine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook until mixture is thickened (5 to 7 minutes). Remove from heat; let stand 2 minutes.\nAdd butter, chocolate and vanilla; stir until melted. Cool completely.\nCombine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed until mixture is thick and lemon-colored (3 to 4 minutes). Stir in chocolate mixture.\nBeat egg whites in large mixer bowl at high speed until soft peaks form (3 to 4 minutes). Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form (2 to 3 minutes). (DO NOT OVER BEAT). Gently stir in chocolate mixture.\nPour mixture into prepared springform pan. Bake for 40 to 45 minutes or until cake is set in center. Cool completely. Serve with whipped cream or chocolate shavings.\nFICHI CON FORMAGGIO MARSCAPONE - FIGS WITH MARSCAPONE CHEESE\nArrange the figs on 4 plates, and continue the cuts almost all the way down to the base, so the figs open like so many flowers. Beat the mascarpone cheese with about 1/2 cup (50 g) powdered sugar and 8 tablespoons vinsanto . Divide the cheese among the figs, and enjoy!\nIn a blender or food processor, puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled.\nStir the mixture , transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes, depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.\nScrape the granita with a fork to lighten the texture and serve it in chilled bowls.\nThe origin of this concept dates back to at least the mid-eighteenth century when fruits were brandied in order to preserve them. This dessert is easy to make and can be served alone, with ice cream or your favorite cake.\nPERSIMMON PUDDING, STEAMED\nThe mold must have a lid or be snugly covered with foil while steaming (a two-quart coffee can with a plastic lid also works). Be sure there is a rack under the mold in the pot or a Mason jar ring, to keep the mold off the bottom of the kettle. This allows the water to circulate freely while the pudding is steaming.\nGrease the mold. Put the persimmon puree in a bowl and stir in the baking soda. Set aside while mixing the other ingredients. (The persimmon mixture will become quite stiff.)\nCream the butter and sugar. Add the eggs, lemon juice, and rum; beat well. Add the flour, cinnamon, and salt; stir until blended Add the persimmon mixture and beat until well-mixed. Stir in the nuts and raisins.\nSpoon the batter into the mold, cover, and steam for 2 hours. Remove from the pot, and let rest for 5 minutes. While you're waiting, loosen the pudding from the sides of the mold. Turn onto a rack to cool, or cool just a little if serving soon.\nThe pudding is best when served slightly warm. Garnish with unsweetened whipped cream or your favorite hard sauce, or cherries marinated in brandy.\nNote: This pudding freezes well and will keep in the freezer for several months. Always wrap and warm thoroughly before serving.\nPOUNDCAKE , LAVENDER-LEMON\nMelt the butter with 1 tablespoon of the lavender in a heavy, small saucepan. Steep the mixture for ten minutes then strain. Discard the lavender. Set aside to cool.\nBeat the eggs and one cup of the sugar in the bowl of a mixer until thick and pale yellow in color. This should take about five minutes.\nSift flour and salt together into a bowl. Using a whisk, fold the lemon zest and 1/3 of the flour mixture into the eggs until completely combined. Fold in the rest of the flour in two batches.\nIn a separate bowl, whisk one cup of the batter with the melted butter and the vanilla. Add this to the remaining batter. Fold to combine. Pour the mixture into the prepared pan.\nBake the cake for about 40 to 45 minutes or until a cake tester inserted into the middle comes out clean. If the top of the cake seems to be browning too rapidly before the center is set, cover with foil and continue baking.\nMeanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/2 cup of water and the remaining three tablespoons of lavender in a saucepan. Bring the mixture to a simmer and cook only until the sugar dissolves, stirring the entire time.\nRemove from heat and let cool until the cake is done. Strain and discard the lavender.\nTransfer the cake to a wire rack to cool. Using a cake tester or skewer, poke holes over the entire cake. Brush the loaf with half of the syrup over the top of the cake. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely.", "domain": "food"}
{"url": "http://bprlife.com/News/CIA/CIACopiaGlobalCuisine.html", "date": "2019-09-16T13:02:59Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514572556.54/warc/CC-MAIN-20190916120037-20190916142037-00252.warc.gz", "language_score": 0.9066637754440308, "token_count": 983, "dump": "CC-MAIN-2019-39", "global_id": "webtext-fineweb__CC-MAIN-2019-39__0__198491531", "lang": "en", "text": "Napa, CA – June 19, 2019 – Something’s cooking at Grove! Every Monday night from June through October, Grove at The CIA at Copia hosts a weekly Monday night pop-up featuring local culinary stars. Napa’s newest casual community dining spot welcomes chefs specializing in international cuisine to take over the outdoor kitchen and serve a menu of their design.\n“The line-up of diverse chefs is a testament to The CIA at Copia’s continued efforts to celebrate culinary artistry from across the globe,” says Thomas Bensel, managing director of The Culinary Institute of America, California. “The weekly pop-ups complement the dynamic range of cooking classes, demonstrations, panels, exhibits and events, which all honor traditional cooking styles seen around the world.”\nThe rotating schedule of chefs and cuisines includes:\nBalagan—Israeli Kitchen, 6:30–9p.m.\nBalagan celebrates the Israeli kitchen through the shared experience of communal dining. Presented by Blossom Catering Company, which was founded by two alumni of The Culinary Institute of America, Itamar Abramovitch and Nate Smith, Balagan features a four-course, family-style Israeli menu inspired by European, Middle Eastern, and North African traditions while highlighting local ingredients.\nThe menu features Burekas, Ara’eas Pita, Lamb Shawarma, Shish Kebabs, and Middle Eastern Potpie. Discover the magical flavors of this multi-cultural cuisine. Reservations are recommended.\nBlanchard’s Fried Chicken, 5–8 p.m.\nFried chicken is the name of the game when fried chicken connoisseur and Master Sommelier Chris Blanchard pops up at Grove! Savor his Southern-inspired menu featuring, you guessed it, fried chicken. Other delightful offerings include buttermilk biscuits and decadent sides such as macaroni and cheese, collard greens, and coleslaw that can be enjoyed al-fresco at Grove, or taken to go.\nContimo Provisions, 5– 8 p.m.\nContimo Provisions provides a delicious new experience each month. For June, they offered an aperitivo—Italy’s version of happy hour—of flat breads, burrata, and house-cured meats, followed by a main course of wood-fired chicken, pork, and vegetables, and a vibrant, seasonal salad.\nComing up in July, get ready for Burger Fest. They’ll be serving up all the diner classics, like patty melts and cheeseburgers, with their own twist. In August, Contimo takes on Taco Night.\nEstampa 5– 8 p.m.\nEvery fourth Monday of the month, join The CIA at Copia Special Events Chef Rodrigo Vazquez for Estampa, a Spanish-inspired evening of tapas and ultra-quaffable drinks. All you have to do is eat and drink and Grove will keep track by stamping your tally card!\nThe June kick-off of the pop-ups has proven incredibly popular, with Balagan and Blanchard’s Fried Chicken selling out, and Contimo Provisions serving more than 225 guests. Guests are encouraged to arrive early to ensure they don’t miss out on this delicious dining experience.\nTo view the schedule of Grove’s Guest Chef Pop-Up Series online, please visit: www.ciaatcopia.com/grove/.Grove at The CIA at Copia is located at 500 1st Street, Napa, CA 94559.\nAbout The CIA at Copia:\nHailed a “foodie wonderland” by The New York Times, The CIA at Copia is The Culinary Institute of America’s epicurean destination in downtown Napa, designed for the public to immerse in the past, present, and future of food. Located in the Oxbow District, it offers an array of enticing culinary experiences delivered by CIA chefs and experts. The CIA at Copia hosts hands-on cooking classes and demonstrations, lively public events and art exhibits, a signature garden-to-table restaurant, cult wine tastings from K. LAZ Wine Collection, an exclusive 3D interactive dining experience, a late-night outdoor venue with bocce, Napa’s own Contimo Provisions casual eatery, a culinary marketplace, and The Chuck Williams Culinary Arts Museum. The CIA at Copia is also a unique setting for weddings and private events.\nFor more information visit www.ciaatcopia.com and follow on Instagram (@CIAatCopia), Facebook (@CIAatCopia) and Twitter (@CIAatCopia).", "domain": "food"}
{"url": "https://www.creditkranti.com/the-culinary-marvel-unveiling-the-wonders-of-a-built-in-oven/", "date": "2023-12-09T05:57:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100800.25/warc/CC-MAIN-20231209040008-20231209070008-00208.warc.gz", "language_score": 0.9265241026878357, "token_count": 1004, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__65000628", "lang": "en", "text": "In the realm of modern kitchen appliances, the built-in oven stands as a culinary marvel, seamlessly combining functionality, style, and efficiency. As more homeowners and culinary enthusiasts seek to elevate their cooking spaces, the built-in oven has become a sought-after addition. In this article, we will delve into the world of built-in ovens, exploring their features, benefits, and considerations that make them a standout choice for those looking to enhance their kitchen experience.\nThe Versatility of Built-In Ovens\nBuilt-in ovens are designed to seamlessly integrate into kitchen cabinetry, providing a sleek and space-saving solution. Unlike freestanding ovens, which may take up valuable floor space, a built in oven is installed at eye level or below countertops, optimizing the kitchen layout and enhancing the overall aesthetics.\nBuilt-in ovens are renowned for their aesthetic appeal. These appliances often feature a streamlined and modern design that blends effortlessly with contemporary kitchen styles. The flush installation creates a seamless look, contributing to a cohesive and visually pleasing kitchen environment.\nBuilt-in ovens offer advanced cooking technology and precise temperature control, allowing users to achieve consistent and reliable results. Convection, steam, and combination cooking options are common features, providing versatility for a range of culinary creations.\nMultiple Cooking Zones:\nMany built-in ovens come equipped with multiple cooking zones or compartments, allowing users to simultaneously cook different dishes at varying temperatures. This versatility is particularly advantageous for those who enjoy hosting gatherings or preparing elaborate meals.\nKey Features of Built-In Ovens\nConvection technology is a staple in many built-in ovens. It involves the use of a fan to circulate hot air evenly throughout the oven cavity, ensuring uniform cooking and browning. This feature is especially beneficial for baking and roasting, producing dishes with a perfect balance of textures and flavors.\nSmart Technology Integration:\nModern built-in ovens often feature smart technology integration, allowing users to control and monitor their ovens remotely. With smartphone apps or voice-activated assistants, users can preheat the oven, adjust cooking settings, and receive notifications, providing convenience and flexibility.\nMany built-in ovens are equipped with self-cleaning functionality, simplifying the maintenance process. Self-cleaning ovens use high temperatures to burn off food residue, leaving behind ash that can be easily wiped away. This feature saves time and effort on manual cleaning.\nBuilt-in ovens are designed with energy efficiency in mind. Improved insulation, precise temperature control, and advanced cooking technologies contribute to reduced energy consumption, making them an eco-friendly choice for conscientious homeowners.\nConsiderations When Choosing a Built-In Oven\nSize and Capacity:\nConsider the size and capacity of the built-in oven based on your cooking needs and kitchen space. Double ovens provide extra cooking capacity and flexibility, while compact models are suitable for smaller kitchens.\nEvaluate the cooking functions offered by the built-in oven. Whether you prioritize convection cooking, steam functionality, or a combination of features, choose an oven that aligns with your cooking preferences and the diversity of dishes you enjoy preparing.\nBuilt-in ovens require professional installation, and compatibility with your kitchen’s existing layout is crucial. Ensure that you have the necessary electrical or gas connections and adequate space for the chosen oven model.\nResearch the reputation of the oven’s brand, considering factors such as reliability, durability, and customer support. Reviews from other users can provide valuable insights into the performance and longevity of the appliance.\nExploring Built-In Oven Brands\nBosch is synonymous with innovation and quality in the world of kitchen appliances. Their built-in ovens often feature advanced cooking technologies, sleek designs, and intuitive controls. Bosch ovens are known for their reliability and performance.\nKitchenAid, a brand recognized for its dedication to culinary excellence, offers built-in ovens that combine style with functionality. Their ovens feature Even-Heat™ True Convection for consistent baking and roasting results.\nMiele is renowned for its precision engineering and high-end appliances. Miele built-in ovens often include advanced cooking functions, user-friendly controls, and durable construction, catering to those who demand the utmost in kitchen performance.\nConclusion: Elevating Culinary Experiences with Built-In Ovens\nThe built-in oven has evolved beyond being a mere kitchen appliance; it is now a cornerstone of culinary innovation and efficiency. With a focus on space optimization, aesthetic appeal, and advanced cooking features, built-in ovens have become an integral part of modern kitchens. Whether you are a passionate home cook or someone who appreciates the convenience of smart technology, the built-in oven offers a world of possibilities to elevate your culinary experiences and transform your kitchen into a hub of gastronomic delight.", "domain": "food"}
{"url": "https://blossomheathgarden.com/how-many-cups-in-2-lbs-of-powdered-sugar/", "date": "2024-04-17T12:30:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817153.39/warc/CC-MAIN-20240417110701-20240417140701-00566.warc.gz", "language_score": 0.917885959148407, "token_count": 860, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__186282585", "lang": "en", "text": "The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups.\nPowdered sugar, known as confectioners or icing sugar, is central in baking and confectionery.\nWhen it comes to precision in cooking and baking, understanding how to measure powdered sugar is fundamental.\nIf you’re curious about how many cups makeup 2 lbs. of powdered sugar, let’s look into this to ensure you’re equipped with accurate information.\nMeasuring Powdered Sugar\nBefore we get to the conversion, it’s important to note that the density of powdered sugar can vary somewhat due to factors like humidity and compaction. However, a generally accepted conversion factor provides a reliable estimate.\nOne lb. of Powdered Sugar is roughly equal to 3.75 cups.\nWith this conversion factor, we can calculate how many cups are present in 2 lbs. of powdered sugar:\n2 lbs. x 3.75 cups/lb. = 7.5 cups\nSo, approximately 7.5 cups of powdered sugar are found in 2 lbs. It’s worth remembering that this is an approximation, as the actual number of cups can vary slightly depending on factors such as how finely the sugar is sifted and its level of compaction.\nTips for Precise Measurement\nTo ensure that you’re measuring powdered sugar accurately, here are some tips:\nSift the Sugar\nBefore measuring, sift the powdered sugar to eliminate lumps and ensure uniform consistency. This makes it easier to measure precisely.\nUse Dry Measuring Cups\nAlways use dry measuring cups, not liquid, when measuring dry ingredients like powdered sugar. Dry cups have flat tops, allowing you to level any excess sugar neatly.\nLevel the Sugar\nAfter filling your dry measuring cup with powdered sugar, use a flat-edged utensil (like the back of a knife or a spatula) to level any excess sugar. This helps achieve an accurate measurement.\nConsider Recipe Specifications\nSome recipes might specify measurements in ounces or grams instead of cups. In such cases, a kitchen scale can be invaluable for precise measurements.\nRemember that the sweetness level can vary among different brands of powdered sugar. Taste your mixture as you add powdered sugar to reach your desired level of sweetness.\nHow Many Cups In 2 LBS Of Powdered Sugar? The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups. With this knowledge, you can confidently tackle your baking and cooking, knowing you have a reliable estimate for how many lbs. 2 lbs. of powdered sugar translates to. Accurate measurement is critical to achieving your creations’ perfect flavour and consistency!\nHow Many Cups of Powdered Sugar are in 2 lbs.?\nApproximately 7.5 cups of powdered sugar make up 2 lbs.\nIs the Conversion from Pounds to Cups for Powdered Sugar Always Consistent?\nThe conversion from pounds to cups for powdered sugar is a general estimate, as factors like compaction can cause slight variations in density.\nHowever, 1 lb. of powdered sugar is typically about 3.75 cups.\nCan I Use a Kitchen Scale for A More Precise Measurement of Powdered Sugar?\nYes, you can use a kitchen scale to measure powdered sugar in ounces or grams, which can be more accurate if your recipe specifies these units instead of cups.\nWhy is Accurate Measurement of Powdered Sugar Important?\nPrecise measurement of powdered sugar is crucial in baking and confectionery to ensure your recipes’ intended flavour, texture, and consistency.\nShould I Sift Powdered Sugar Before Measuring It?\nIt’s an excellent practice to sift powdered sugar before measuring.\nThis helps remove lumps and ensures a consistent texture, making it easier to measure accurately.\nDo Different Brands of Powdered Sugar Have Varying Levels of Sweetness?\nYes, the sweetness level can slightly differ among different brands of powdered sugar.\nTaste-testing your mixture as you add powdered sugar is advisable to achieve your desired level of sweetness.", "domain": "food"}
{"url": "https://woodzone.ae/portfolio/bhagwati-lacto-vegetarian-exports-pvt-ltd-blv/", "date": "2022-12-01T08:02:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710801.42/warc/CC-MAIN-20221201053355-20221201083355-00231.warc.gz", "language_score": 0.9405918121337891, "token_count": 283, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__120732642", "lang": "en", "text": "Bhagwati Lacto Vegetarian Exports (Pvt.) Ltd. (BLV) is one of the leading Manufacturers & Exporters of Basmati Rice. We are based in Ferozepur, in the north Indian state of Punjab, which is also known as the food bowl of the country.\nWe are renowned for producing the different premium varieties of Basmati like Traditional Aromatic Basmati Rice, 1121 Basmati Rice, 1401 Pusa Basmati Rice, 1509 Basmati Rice and various categories of Non-Basmati like Sugandha Rice, PR11, Sharbati Rice etc.\nBLV has been supplying rice to more than 47 countries in the world like USA, UAE, UK, Australia, New Zealand, Iran, Mauritius, Russia, Israel, Kuwait, Qatar and many more. We are committed to offer the finest quality rice at competitive price within the scheduled delivery times. Having vast experience of more than 25 years, BLV provides best quality rice to its customers all over the world.\nBLV have a dedicated R&D team and testing laboratory with the latest technology by Sataka (Japan) to ensure food products of highest quality. BLV has one of the largest parboiled stainless steel sella plants in Punjab with a milling capacity of 45 metric tons per hour.", "domain": "food"}
{"url": "https://manuelsvintageroom.com/best-hot-chocolate-maker/", "date": "2021-01-16T12:14:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703506640.22/warc/CC-MAIN-20210116104719-20210116134719-00681.warc.gz", "language_score": 0.9094582796096802, "token_count": 3309, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__89638746", "lang": "en", "text": "You are a chocolate lover and you want to make your own and enjoy the sweet and warm taste of hot chocolate on a cold winter morning, for\nholidays, birthdays, or any time you like. A hot chocolate maker will help you do that.\nTo choose the best device is not simple. You want a machine that fits your needs and ensures satisfaction. Moreover, most chocolate lovers feel that their life is enhanced with this modern kitchen equipment.\nThere are a large number of hot chocolate machines on the market, but which one is the best and is suitable for your product criteria. The following article has collected a list of the best hot chocolate maker at present.\n- Best Hot Chocolate Maker Review\n- 1.Souvia (700 ml) Milk Frother and Steamer Machine — Maker Hot Chocolate\n- 2.Breville BMF600XL Milk Cafe Milk Frother\n- 3.Nestle Nespresso 3694 Aeroccino3 Milk Frother\n- 4.Capresso 204 Automatic Milk Frother and Hot Chocolate Maker\n- 5.Capresso froth Pro Milk — Hot Chocolate Maker with Best Frothing Capacity\n- 6.VeSumly Handheld Electric Maker — Hot Chocolate Maker\n- 7.Hamilton Beach (48464) Coffee Make - best hot chocolate\n- 8. Casara Milk Frother, Electric Chocolate Maker\n- (best cheap under $100)\n- 9.Secura 4 in 1 Electric Automatic Hot Chocolate Maker\n- Best hot chocolate maker Buying Guide\n- Coffee and Tea Maker\n- Cold stir\nBest Hot Chocolate Maker Review\n1.Souvia (700 ml) Milk Frother and Steamer Machine — Maker Hot Chocolate\n- model number: SMF700\n- Manufacturer: Souvia\n- Item Weight: 4.49 pounds\nSouvia Automatic Milk Frother and Steamer Machine rely on two operations: the first is to create thick and laminated foam for your hot chocolate drink. The second is to provide a smoother and more subtle foam to the latte.\nBesides, the Souvia Hot Chocolate Machine comes with a spacious 700 ml carafe that makes it easy to make 300 ml of chocolate foam. The controller is compact and very easy to use, so it is extremely convenient.\nOn the other hand, this large carafe is enough to serve a large group of people at once. Therefore, These items will solve all the trouble when you make coffee and hot chocolate.\n- Stainless steel structure + BPA free\n- The steamer has a capacity of 700ml\n- Integrated cord slot is easy to store\n- Features temperature control reaching 160 F, perfect foaming\n2.Breville BMF600XL Milk Cafe Milk Frother\n- model number: BMF600XL\n- Manufacturer: HWI/Breville USA\n- Item Weight: 3.6 pounds\n- Sold By:Amazon.com\n- Color: Stainless Steel\nBreville hot chocolate maker has two foam discs that you get. Firstly, having a latte foam plate creates a thinner and creamier foam layer. Second, having a cappuccino foam plate that turns your foam into a thick creamy, and fluffy.\nThis product uses induction heating so it's safe to put the jar inside the dishwasher. Temperatures from 120 to 160 degrees can be adjusted based on your preference. In addition, there is a cold stir setting if you make cold chocolate.\nIt can make up to 3 cups of milk with foam, but really you can only have at least 1 cup of milk to create foam. After reaching the temperature and porosity you need, the unit will automatically shut off.\n- Latte foaming for shiny and beautiful milk\n- Cappucino frothing for thick foam and cream\n- Just add cocoa powder, flakes, or sweeteners to warm milk to make hot chocolate\n- On-board disk storage\n- The product uses a warming feature, you can only put the jar in the dishwasher for simple cleaning.\n3.Nestle Nespresso 3694 Aeroccino3 Milk Frother\n- model number: 3694-US-BK\n- Manufacturer: Nespresso\n- Item Weight: 1.9 pounds\nNestle Nespresso has been known for its primary function of creating quality and excellent milk foams.\nIt is very easy to use as it has only one button and provides quick hot or cold milk and an automatic shut off button which helps you to perform other important operations.\nThe non-stick surface makes it easier to clean, but it is not safe for the dishwasher. However, it is not too difficult to clean it with soapy water in one gentle way.\n- Comes with 2 whisks that you can use to whip and heat the liquid.\n- A lightweight unit that hits very well.\n- Easy to use, wash and dishwasher safety\n- Removable base.\n- Has fancy design and reliability.\n4.Capresso 204 Automatic Milk Frother and Hot Chocolate Maker\n- model number: 204.04\n- Manufacturer: Capresso\n- Item Weight: 2.5 pounds\nCapresso is a famous milk frother hot chocolate maker that has a chocolate capacity up to 8 oz. to create foam and 12 oz to warm without foam.\nThe Capresso 204.04 frothPLUS is a patented technology that comes with two foaming discs and a warming plate that gives the drink a creamy texture without adding fat. It comes with three temperature settings: hot, warm, and cold.\nThe machine works quite enough in the background while you are busy doing other things. In addition, cleaning is easy, you just need to put it in the dishwasher and you're ready to go.\nOn the other hand, the manufacturer notes the safety and comfort level. Therefore, they add a protective material and an insulated handle.\n- Patented frothing system for perfect foaming.\n- Having two foaming disks and one heating plate that can heat milk without burning.\n- This product comes with a dual automatic shutoff option to let the milk freezer automatically stop heating when the set temperature is reached.\n5.Capresso froth Pro Milk — Hot Chocolate Maker with Best Frothing Capacity\n- model number: 202.04\n- Manufacturer: Capresso\n- Item Weight: 3 pounds\nCapresso is a powerful build, works well, and is super easy to use. If you are planning on upgrading your own chocolate or coffee drinks, then this product might be your choice.\nIt makes perfect foaming milk for hot chocolate, latte, and cappuccino. What's more, it comes with a unique warming plate suitable for hot or warm milk, perfect for hot chocolate and latte. The capacity of the machine is large to prepare both curd action and steaming. Besides, this milk coagulates very quickly.\nOne notable point for this product is illuminated controls for selecting warm, hot, or cold milk. Furthermore, it has a special milk bottle that can disassemble and it helps you is easy to clean.\n- Large capacity can produce up to 8 ounces of foam or 12 ounces of steamed milk.\n- Choose from the three frothing disk attachments included.\n- Auto mode off for safety.\n- Three temperature setting buttons: cold, warm, or extremely hot, up to 140 °.\n- The scratch-resistant non-stick milk bottle with a cool handle which is easy to clean and safe for the dishwasher.\n- Removable see-through lid.\n6.VeSumly Handheld Electric Maker — Hot Chocolate Maker\n- Manufacturer: VeSumly\n- Package Dimensions: 9.8 x 1.5 x 1.4 inches\n- Item Weight: 4.3 ounces\n- Color: Silver(Battery Operated)\nThis is another hand-held and portable option on our list of the best hot chocolate mixer. VeSumly rechargeable electric drink mixer is not only good for commercial purposes but also for professional purposes.\nThe VeSumly hot chocolate maker comes with 2 multi-purpose beaters, which can be operated at three different speeds to get the thickness and consistency of froth.\nBesides, if you have to make hot chocolate for a large group of people, this USB-powered foam wand is ideal for that. Additionally, VeSumly has packed an egg beater with it.\nThe perfect electric coffee and milk foaming machine can be used many functions such as a whisk, ice cream, dessert, soup, sauce. Moreover, with a lightweight body, it can be carried easily anywhere.\n- Upgraded design with two whisking head which suitable for different\n- The milk Frother wand with a powerful whisk up to 19000RPM, easy and quick to get perfect foam with the best one-touch-button design.\n- Made of high-quality stainless steel and ABS food-grade plastic. With a detachable whisk head, it is easy to clean.\n7.Hamilton Beach (48464) Coffee Make - best hot chocolate\n- model number:48464\n- Manufacturer: Hamilton Beach\n- Item Weight: 14.4 ounces\n- Material: Stainless Steel\nThe Hamilton Beach Coffee Maker supports one-hand brewing. It allows you to brew multiple cups of coffee and then brew a new one at a time and can be used for any ground coffee.\nThe clock and timer on the machine can be programmed to make coffee at certain times. Besides, the auto-disconnect feature can be activated for safety and you can change it from 0-4 hours.\nThis product doesn't use a hot plate to keep the coffee warm so it doesn't taste burnt until long. Furthermore, you don't need a glass carafe to operate so it helps keep things simple.\n- Comes with one hand brew to brew your coffee in a small batch of one to three cups.\n- Having versatile blending options such as regular, bold, and iced.\n- With auto-off mode to avoid wasting power and wasting money.\n- Integrated water heater to ensure the right temperature.\n- Without a heating plate, this is means your coffee won't have the burnt taste some machines might have.\n8. Casara Milk Frother, Electric Chocolate Maker\n(best cheap under $100)\n- model number: MF-02\n- Manufacturer: Casara\n- Item Weight: 2.69 pounds\n- Color: Food Grade Stainess Steel\nCasara Milk Frother relies on innovative patented touch technology for rapid heating. It comes with rich textures and classy looks.\nIn addition, the operation of the device is easy to use, and even beginners can fully control it with function select buttons.\nThere are many other things one can do on this device like chocolate, capped, latte, and cold milk. It is a professional model and is a perfect choice. Besides, you will become a barista without needing and leaving home.\n- Uses innovative touch technology to heat and foam the milk. The sensor is durable, quiet, and completely safe.\n- Removable milk bottle and foam rack, dishwasher compatible.\n- Other ingredients like cocoa powder or syrup can be added over the lid.\n- 500W capacity rated milk foam in a short time.\n9.Secura 4 in 1 Electric Automatic Hot Chocolate Maker\n- model number: F280R\n- Manufacturer: Secura\n- Item Weight: 2.89 pounds\n- Color: Stainless Steel\nSecura 4 in 1 Electric Automatic Milk Frother and Hot Chocolate Maker Machine is one of the most highly-rated on the market because the majority of customers are satisfied with its use and effectiveness.\nThe product comes with an extremely stylish feature set that allows the user to create greasy chocolate and ice cream cups in minimal time.\nOne of the most prominent features of this device is the attachment of a suitable pitcher that prevents pouring without splashing. Moreover, its bottle can be removed whenever needed for convenient cleaning.\n- Foam up to 250ml and heat milk chocolate.\n- Auto dual shutoff for safe operation, overheating automatically activates protection.\n- Scratch-resistant milk bottle with cool handles.\n- Detachable and wireless design.\n- Safely removable bottle with a see-through lid.\nBest hot chocolate maker Buying Guide\nThe market for the hot chocolate machines is very diverse such as Breville, Casara, and Nostalgia hot chocolate maker. It's not certain that manufacturers are the best, but there are models that will suit you if you know what you need.\nThe shopping guidance below will help you gain more experience in choosing the best products.\nSome other functions of the hot chocolate maker\nA hot chocolate maker can be used with more functions. It can foam, brew coffee, brew tea, and moreover, it can be cold brewed.\nWith the foaming option, you can create a lightweight and smooth foam to cover your drinks. Not everyone can enjoy a froth-coated cup at home because it is a drink at a luxury coffee shop.\nWhen you have a foaming machine, your cup of hot coffee or chocolate is better and you can enjoy it when you want. This is a great taste is added.\nMany people prefer thinner froth, others prefer thicker, or smoother froth, depending on preference. However, in some cases of home appliances you only get one type of foam, therefore, you should consider the device's foaming ability.\nCoffee and Tea Maker\nA great combination of coffee and hot chocolate machine. You will have a simple or strong drink depending on your taste each day.\nThe coffee maker can also create cappuccino, latte, chocolate shake, etc. You will have a very good combination when putting it in the foaming machine.\nBesides, it is similar to those who like to make tea. They can brew all different teas with the same taste they want to drink. It is so easy to prepare everything instead of having to do everything yourself with different tools.\nAn optional list of beverages with cold stirring capability. You can make cold drinks and hot drinks whenever you need them. For example, in hot weather, you can create a cold cup of coffee.\nIn cold weather, you can enjoy a cup of hot cocoa or hot tea while curled up under the bedsheet.\nWhat kind of Chocolate is used for the chocolate machine\nWhen making hot chocolate, one thing you need to remember, not entire chocolates you can put in the machine. Some machines will allow you to do that, when you put the whole stick inside of the machine, you will have a rich chocolate flavor in your a cup of cocoa.\nHowever, some other machines only allow flour form and or syrup, which is sufficient or not enough for your chocolate flavor.\nOn the other hand, some peoples love to experiment with different flavors of chocolate to find the one which is best in their dink. For example, some favorite flavors come from chocolate drinks like Kisses, Hershey's, Dairy Milk, etc.\nIf your machine uses only flour and syrup for mixing, it can cause problems when you have to add sugar, spice, and other flavors by yourself.\nIt makes you tiring and tedious when you have to do it every day and moreover, that can spoil the spirit of making hot chocolate in the first beginning.\nAt last, in the marketplace, you'll find some machines which only work on existing pods. This is an easy way for you to make your own hot chocolate because all the ingredients and flavors in the machine will mix with your milk or water. Besides, it also has some limitations in range.\nThe hot, fizzy, and creamy chocolate that spills into your taste is a wonderful experience. You can get a perfect cup of morning cocoa along with foam and coffee, and you can even make tea if you like it.\nThe best hot chocolate maker can make the drinks which you want to enjoy in the morning. Moreover, not only hot drinks but also cold drinks based on the time of year and what you feel like.", "domain": "food"}
{"url": "http://dailyspectacle.co.uk/2015/09/recipe-gluten-free-maple-pecan-granola/", "date": "2017-03-26T16:59:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218189244.95/warc/CC-MAIN-20170322212949-00420-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.872643232345581, "token_count": 379, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__16327746", "lang": "en", "text": "Get your day off to a good start with this quick and easy maple and pecan granola recipe – perfect for those of you with a busy lifestyle; simply bake up a batch and store it in an airtight container ready for the week ahead.\nThis granola is full of nutritious goodies, including nuts and seeds which are high in fibre and anti-oxidants. It is sweetened with pure maple syrup – a good alternative to refined sugar, as it contains minerals and antioxidants and raises blood sugar levels slower than normal sugar.\nThis recipe is gluten free and dairy free and suitable for those with Coeliac Disease, gluten intolerance or dairy intolerance. If you struggle to tolerate oats, swap them for the same amount of buckwheat flakes.\n- 200g gluten free oats\n- 50g golden linseed\n- 50g pecans\n- 20g flaked almonds\n- 5 tbsp pure maple syrup\n- 3 tbsp rapeseed oil\n- 1. Preheat the oven to 180 degrees C/gas mark 4.\n- 2. Line two baking trays with greaseproof paper.\n- 3. In a large bowl, combine the rolled oats, golden linseed, flaked almonds, oil and 4 tablespoons of the maple syrup.\n- 4. Equally divide the mixture between the two trays and spread the mixture out into a thin layer.\n- 5. Bake for 5 minutes, give the oats a turn then bake for a further 5 minutes.\n- 6. While the granola is baking, chop the pecans into quarters and coat with the remaining maple syrup.\n- 7. Spoon the pecans across both trays and bake for a final 2 minutes.\n- 8. Leave to cool before serving. The granola can be stored in an airtight container for up to two weeks.", "domain": "food"}
{"url": "http://delmosports.com/atlantic-city-triathlon-new-jerseys-best-triathlons/event-info/seafood-festival/", "date": "2017-01-20T20:01:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-04/segments/1484560280872.69/warc/CC-MAIN-20170116095120-00284-ip-10-171-10-70.ec2.internal.warc.gz", "language_score": 0.8939448595046997, "token_count": 253, "dump": "CC-MAIN-2017-04", "global_id": "webtext-fineweb__CC-MAIN-2017-04__0__99991570", "lang": "en", "text": "The 4th Annual Atlantic City Triathlon in itself creates an exciting weekend at the Jersey Shore but add the Atlantic City Seafood Festival and the overdue return of the Miss America Pageant and there’s no better place to be then Atlantic City on September 13th & 14th!\nCheer on your favorite triathletes, cheer on Miss America… Then go and stuff your face! — Jon Henderson, Producer AC Seafood Festival\nThe Atlantic City Seafood Festival is a two-day extravaganza of fun, food and entertainment celebrating the treasures of the Atlantic Ocean while highlighting our seaside city. The festival will offer event goers the opportunity to treat their taste buds to a large variety of dishes prepared by area restaurants and culinary personalities.\nIn creating an interactive opportunity for visitors and locals alike to experience what the Atlantic City region has to offer, this Jersey Shore triathlon and festival is designed to be the ultimate family day at the beach! Great wines and beers of New Jersey, over a hundred local restaurants, amusements, cooking demonstrations, a chowder cook off and live entertainment adds to the outdoor fun for the whole family to enjoy!\n*AWARDS FOR TRIATHLON ON MAIN STAGE OF FESTIVAL*", "domain": "food"}
{"url": "https://aliciadental.com/2017/11/28/thanksgiving-foods-best-good-oral-health/", "date": "2018-07-22T04:45:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676593010.88/warc/CC-MAIN-20180722041752-20180722061752-00129.warc.gz", "language_score": 0.9364637732505798, "token_count": 716, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__187964055", "lang": "en", "text": "Which Thanksgiving Foods are Best for Good Oral Health?\nThanksgiving first began as a celebration of a good harvest and way to thank friends and family for their love and support. Giving thanks for a good year and spending time with loved ones is a continued tradition that we all enjoy. So, what is your favorite Thanksgiving dish? Our Laguna Hills dentist staff is sharing some of their favorite foods along with the benefits the lend towards healthy teeth.\nGreen bean casserole\nGreen beans are a must in your diet. The high fiber content and vitamins C and K promote bone growth and help strengthen teeth. Beans are also a great source of manganese. Manganese aids the body in tissue growth and bone growth. If green bean casserole is a must on your Thanksgiving table, use a fat free cream of mushroom soup for a healthier version. For additional health benefits use fresh green beans. Canned beans should be rinsed to reduce sodium intake.\nCranberries are rich in Vitamin C, antioxidants, and fiber. They strengthen your immune system and help with digestion; a must at Thanksgiving. The tartness is typically countered by sugar. However, you can choose a healthy option by substituting other fruits in place of raw sugar. Crushed pineapple, oranges, and apples will balance the sour and impress your guests.\nThanksgiving is complete with a delicious turkey, says Laguna Hills dentist staff at Alicia Dental. It’s the star of your table. The meat is a great source of protein. Protein helps bone growth and keeps your teeth strong and healthy. As the highlight of your meal, this protein helps burn fat and keeps you feeling full. The full feeling will keep you from consuming less healthy sides.\nCandied yams topped with marshmallows please even the pickiest of eaters. Yams are great for tissue growth as they contain high amounts of vitamins A and C. Additionally, sweet potatoes help with digestion as the vitamin A causes your body to produce extra saliva which, in turn, breaks down food particles. Marshmallows, on the other hand, aren’t healthy. However, our Laguna Hills dentists know this dish is hard to resist. Drink lots of water and remember to brush those teeth!\nPumpkin, by all rights, is a fantastic vegetable high in vitamins A and B, and full of antioxidants and fiber. The fiber will help with digestion and antioxidants aid your immune system. The actual pie, however, is not so healthy. Still, pumpkin pie is a dish typically indulged in once a year. Just remember to eat in moderation and brush your teeth after your meal.\nOverindulgence at Thanksgiving is the biggest problem. Try a little of everything, but in smart portions. Your waistline will thank you as will your teeth if you stay away from overly sweet and sticky foods. Above all else, remember good oral hygiene includes good nutrition and regular brushing and flossing. A visit your Laguna Hills dentist, Alicia Dental, for a routine dental exam is another priority for good oral health.\nWe wish all of our patients and our neighbors a happy and healthy Thanksgiving. We look forward to hearing about your favorite dishes. Enjoy your holiday and the smiles you’re sure to share. Keep in touch by visiting our Facebook page and we’ll see you at your next appointment.\nIn need of immediate care?\nWe offer emergency phone consultations to our existing patients. Call us anytime at (949) 770-7077.", "domain": "food"}
{"url": "https://cantonparkdental.com/blog/the-impact-of-halloween-candy-on-your-teeth/", "date": "2021-06-22T10:22:44Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623488517048.78/warc/CC-MAIN-20210622093910-20210622123910-00582.warc.gz", "language_score": 0.9425283670425415, "token_count": 395, "dump": "CC-MAIN-2021-25", "global_id": "webtext-fineweb__CC-MAIN-2021-25__0__53772972", "lang": "en", "text": "With Halloween comes ghosts, goblins and goodies — and the sugar in those treats can play some unwanted tricks in your teeth if you’re not careful.\nHere’s why: The bacteria in your mouth are probably more excited to eat Halloween candy than you are. When the bacteria eat the sugar and leftover food in your mouth, a weak acid is produced. That avid is what can contribute to cavities.\nBut don’t hang up your costume just yet. The holiday is about candy, dressing up and having fun. It’s OK to eat that candy on Halloween as a splurge as long as you’re brushing twice a day and flossing once a day all year long.\nTo help you sort through the trick-or-treat bag loot, we have a rundown of some common candies and their impact on your teeth.\nHard candies are ones to watch out for on Halloween. They can actually break your teeth if you’re not careful. You tend to keep these kinds of candies in your mouth for longer periods of time so the sugar is getting in your saliva and washing over your teeth.\nBe picky if it’s sticky! These are some of the worst candies for your teeth. This candy is harder to remove and may stick longer on your teeth, which gives that cavity-causing bacteria more time to work.\nChocolate is one of the most popular kinds of candy handed out on Halloween. Chocolate washes off your teeth easier than other types of candy. Dark chocolate also has less sugar than milk chocolate. Just be sure to brush your teeth after you enjoy.\nYou might want to pass on candies that make you pucker – especially if they are sticky and coated in sugar. Sugar candy can be very acidic – and that acidity can weaken and damage the hard outer shell of your teeth, making your teeth more vulnerable to cavities.", "domain": "food"}
{"url": "https://maxonestatefarms.com/", "date": "2021-07-25T02:44:12Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046151563.91/warc/CC-MAIN-20210725014052-20210725044052-00398.warc.gz", "language_score": 0.9412371516227722, "token_count": 102, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__125492880", "lang": "en", "text": "100% Pure New York Maple Products\nOur maple syrup, produced here on our farm, is organic certified by Baystate Organic Certifiers. We are a NYS Grown and Certified farm. We offer maple syrup, packaged primarily in glass. We prefer glass as it ensures the longest product quality while at the same time not adding plastics to the environment. We also make maple granulated sugar. We offer various other maple products including maple sugar shapes, maple cream, maple mustard, maple coffee and maple tea.", "domain": "food"}
{"url": "https://creategoodness.com/farm-to-bar/", "date": "2023-09-23T04:36:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506479.32/warc/CC-MAIN-20230923030601-20230923060601-00423.warc.gz", "language_score": 0.9427141547203064, "token_count": 709, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__132438944", "lang": "en", "text": "Grounded in nature, cacao is a clean and natural ingredient, and is the beginning of the chocolate-making process.\nFarm to Bar\nThe Cocoa Pod\nDid you know that chocolate is actually derived from a fruit?\nHarvesting & fermentation\nHarvesting and processing cacao pods takes a lot of labor – but we do it right.\nCocoa pods are harvested manually from the forest in Peru and the Dominican Republic, where we have formed equitable trade relationships with our chocolate farmers.\nOnce the cocoa seeds are pulled from the pod they are laid out in the sun and covered to start the fermentation process, in which the beans will turn brown in color.\ndrying & roasting\nA process that’s been around for thousands of years\nOnce the seeds have completed their fermentation process they need to be laid out in the sun to dry out. This process can take about a week. At this point the dried beans are loaded into sacks and shipped to our chocolate manufacture.\nOnce received at the manufacturer, our beans will be cleaned and roasted to develop the flavors and colors.\ncracking & winnowing\nDelivering top-notch, high quality chocolate\nAfter roasting, the outer brittle shell is removed and the chocolate is broken into pieces called nibs. The nibs are then sorted by size, which is called winnowing.\nrefining & conching\nA clean process results in healthy chocolate\nThe cocoa nibs are now refined by grinding. This process generates heat which turns the cocoa nibs into a liquid when the fat melts.\nConching allows for an even distribution of cocoa butter and chocolate, giving the end product and amazing texture and taste.\nThoughtful, delicious chocolate\nAdditional ingredients, like cane sugar, milk, and vanilla, are added to create dark, milk, and white chocolate flavor profiles. Tempering the chocolate gives it a smooth, glossy finish and allows the chocolate to be molded easily.\nLocal hemp, sourced from awesome farmers.\nWe source our hemp from our friends at Hudson Hemp, non-GMO hemp farm located in the Hudson Valley. Hudson Hemp uses bugs that are harmless to their plants to keep more destructive pests at bay. This practice does stress out the plants a bit, but it’s good stress that creates a higher yield, higher quality product.\nThe full plants potential\nHudson Hemp plants go through on-site cryo-ethanol extraction and then short-path distillation. They use food-grade ethanol that evacuates and transfers an emulsion from stage to stage in a recirculating closed loop with a 90% solvent recovery rate.\nThe cryo-ethanol extraction method has years of well-developed regulatory guidelines and is classified as GRAS by the FDA.\nKeeping your safety in mind\nOur farmers take pride in their hemp breeding which has made their product more consistent, and their CBD extraction methods are highly regulated. Their CBD is third-party tested to ensure that the potency and purity adhere to New York state standards.\nCBD + Chocolate\ncbd & chocolate are made for each other\nDelivering top-notch mellow moments with chocolate\nChocolate is the ideal pairing with CBD. The cocoa butter content in our chocolates helps to administer and extend the effects of CBD.", "domain": "food"}
{"url": "https://redplanetbooksncomics.com/products/tsk-spice-shake", "date": "2022-01-26T05:32:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320304915.53/warc/CC-MAIN-20220126041016-20220126071016-00690.warc.gz", "language_score": 0.9270671606063843, "token_count": 112, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__233622971", "lang": "en", "text": "TSK: Spice Shake was created to give an extra kick to the pinto hummus and flatbreads in our cafe. We quickly realized it was good on everything, from avocado toast, to chicken salad, to local veggie shish kabobs. Try shaking up your favorite dishes with this flavorful blend of sumac, sesame, thyme, garlic, & Hatch red chile.\nPayment & Security\nYour payment information is processed securely. We do not store credit card details nor have access to your credit card information.", "domain": "food"}
{"url": "https://www.carenet.org.au/programs", "date": "2023-12-06T23:12:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100626.1/warc/CC-MAIN-20231206230347-20231207020347-00727.warc.gz", "language_score": 0.8556069731712341, "token_count": 111, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__88485687", "lang": "en", "text": "Making a Difference\nThe Mobile Pantry\nBringing food relief to communities\nThe Mobile Pantry is food relief on wheels. CareNet partners with community groups and organisation to make providing food relief possible in any location.\nWarrandyte Neighbourhood House\nThe Satellite Pantry Network\nOvercoming barriers to food security\nCareNet is dedicated to making food accessible to everyone, no questions asked. Our Satellite Pantries are available 24hrs a day 7 days a week. Stocked with a variety of non-perishable grocery items.", "domain": "food"}
{"url": "https://thaiclassiccuisine.co.nz/", "date": "2022-08-19T23:15:25Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882573849.97/warc/CC-MAIN-20220819222115-20220820012115-00497.warc.gz", "language_score": 0.9537746906280518, "token_count": 244, "dump": "CC-MAIN-2022-33", "global_id": "webtext-fineweb__CC-MAIN-2022-33__0__173726541", "lang": "en", "text": "783 Victoria St - 07 839 3626\nOwned and hosted by Ian and Onnie, this boutique restaurant is one of Hamilton's best kept secrets with a dedication to providing you with an authentic Thai experience.\nThai food and culture has been shaped by many influences (including Chinese, Lao, Burmese, Cambodian and Indian), which has produced a rich variety of dishes.\nThis variety is reflected in our light curries, flavoursome stir fries and amazing noodle dishes, which ensures that everyone can be catered for when you dine with us.\nDine at Thai Classic Cuisine and you will encounter:\n- The best and freshest ingredients cooked to Thai perfection\n- Value for money that will make you smile\n- Healthy food options that will please the most discerning diner\n- Vegetable carving displays that will astound\nPlus you will also experience a little more of Thailand on the way.\nSo whether you are an experienced Thai diner or trying for the first time, you can be sure of an enjoyable visit with as much (or little) menu assistance as you require.\nBook now or drop in and see for yourself why our customers keep coming back.", "domain": "food"}
{"url": "https://healthiack.com/keto-calculator", "date": "2023-12-11T18:26:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679516047.98/warc/CC-MAIN-20231211174901-20231211204901-00498.warc.gz", "language_score": 0.9318913221359253, "token_count": 1214, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__69712638", "lang": "en", "text": "A keto calculator to calculate calories and keto macros ratio.\nThe ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that enables the body to burn fats rather than carbohydrates for energy. Read more on ketosis.\nUse our Keto calculator to calculate your daily calorie intake, macro-nutrients ratios and your BMR.\nThe keto calculator is also the easiest way for you to see and monitor the different signs of ketosis. That way, you can check whether or not the diet is working effectively.\nWhat is ketone diet\nThe ketone diet and its many varieties have recently become more and more popular, and the reason can be attributed primarily to their (quick) effectiveness in the loss of excess kilograms (fat). In ketone diet carbohydrates represent a very low proportion of macronutrients consumed daily with food.\nThe ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that enables the body to burn fats rather than carbohydrates for energy.\nWhere does the name ketone diet come from?\nKetosis is a biochemical process in which the body breaks down fatty acids to ketones. Ketones are produced when the body does not have the carbohydrate available and ketones become the main source of energy.\nTo reach the state of ketosis, the daily intake of carbohydrates should be limited to 50 grams or lower.\nGlucose or ketones?\nThe human body can use glucose or ketones for energy. It is important to know that ketones satisfy the energy needs of the body in the same way as glucose. Forget the myth that carbohydrates are indispensable for energy! The human body does not need a gram of carbohydrates for survival, while fat and protein are essential for its existence.\nHow to make a Ketone diet menu?\nIn general, a typical Keto diet should contain about 75-80% fat, 10-15% protein and 5-10% carbohydrates.\nA sample Keto menu\nHere is an example of how should a keto meal look like: 150g of salmon, 200g of chard and a salad bowl. Of course you can get more creative with the food, but the main point is to include lots of fat, some notable amount of protein and little cabrohydrates. There are no other limitations.\nKeto diet should be mainly composed of fat, the protein intake should be approximately 1 g / kg of body weight, and carbohydrates should add up to 50 g per day.\nEat when you’re hungry, but really only when you feel hungry.\nBasic Foods for Ketone Diet\nStarting with the ketone diet can seem complicated at first, especially in figuring out what you can and cannot eat. Surely, you’ll need to make a few changes with your usual grocery list, so you can comply with the demands of a ketone diet.\n- different meat (it can be lean meat or meat with more fat content). This is a staple when you start with your keto diet. These are very rich in protein, which is necessary for preserving muscle mass in a low-carb diet. As much as possible, however, choose grass-fed meat as these are richer in antioxidants. You can find easily these in your local market.\n- prosciutto, bacon, greaves\n- butter, pork fat, beef tallow\n- eggs with yolk, preferably of free-range hen,\n- fish and seafood, in particular salmon, mackerel and sardines. These are the most keto-friendly options. Salmon, for instance, is rich in B vitamins but is carb-free. Fatty fish is also rich in omega-3 fats, which can help lower insulin levels. This works best for diabetic patients that are starting with the keto diet.\n- vegetables (broccoli, cauliflower, cabbage, kale, spinach, shrimp, cucumbers, peppers, asparagus, courgettes, mushrooms, olives, avocados). These are low in calories and carbs but are very rich in nutrients. Vegetables also give you a balanced diet even while on the keto diet as they’re rich in antioxidants. These can also help combat free radicals that can cause cell damage.\n- olive and coconut oil,\nThe choice of food is wide as opposed to other diets that prohibit many foods. With ketone diet, only sugar and starchy foods, that is, those that contain a lot of carbohydrates, should be excluded.\nWith this list of basic foods, the next step is to plan your meals. If you’re still at a loss as to where and how to start, it also helps to ask advice from a nutritionist.\nHealth benefits of Ketone Diet\nStarting with a ketone diet isn’t just a fad or something that you should do because everyone else is on the boat. It’s always a good way for you to be on board with a healthier lifestyle. The ketone diet has many health benefits, including:\n- increased concentration and mental capacity,\n- improved physical capacity,\n- reduction of blood sugar and insulin levels,\n- improved cholesterol levels,\n- improvemed health for diabetics,\n- prevents the onset of Alzheimer’s disease,\n- helps in the treatment of cancer.\nThe ketogenic diet is a low-carb and high-fat diet that’s set to bring in so many benefits to the individual taking it. Many have sworn by this diet because of its success in helping them improve their overall health through losing weight.\nWith this keto calculator and all of the information you’ve learned about it, you can be more confident about starting this healthy lifestyle. However, the best word of caution for you to remember is to take advice from a health professional whenever possible and whenever you’re unsure.", "domain": "food"}
{"url": "https://salmoncuts.no/", "date": "2022-06-26T21:03:23Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103271864.14/warc/CC-MAIN-20220626192142-20220626222142-00463.warc.gz", "language_score": 0.9300070405006409, "token_count": 161, "dump": "CC-MAIN-2022-27", "global_id": "webtext-fineweb__CC-MAIN-2022-27__0__167033213", "lang": "en", "text": "Salmoncuts exports the best Norwegian Salmoncuts world-wide. Salmoncuts started as an idea to optimize the yield for human consumption and to put focus on the sustainability in the Salmon production. We are located at Sotra, close to Bergen in Norway, the Salmon capital of the world. This location gives us the advantage to collect the best fresh Salmoncuts, pack in cartons and apply instant freezing inhouse, before loading containers. This process allows us to fully control quality standards of the products distributed.\nOur vision: sustainability – optimized packing and logistics – best knowledge – best supply\nOur passion is to help our suppliers to utilize as much of the Salmon as possible, and for our customers to get the best and freshest Salmoncuts in the world.", "domain": "food"}
{"url": "https://randomaccess.blog/2018/01/03/day-3-lunch-halloumi-kebabs/", "date": "2019-02-23T03:23:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550249434065.81/warc/CC-MAIN-20190223021219-20190223043219-00307.warc.gz", "language_score": 0.7826918363571167, "token_count": 141, "dump": "CC-MAIN-2019-09", "global_id": "webtext-fineweb__CC-MAIN-2019-09__0__179372027", "lang": "en", "text": "6 artichoke hearts from a tin (or jar if preferred)\n1 red pepper\n2 tbsp olive oil\n1 tsp ras el hanout (or paprika)\n3 skewers, if wood; soaked in water\nDice the halloumi into 9 cubes, halve the artichoke hearts and chop the peppers into 12 pieces. Put them in a bowl with the oil and spice and some seasoning, and toss everything well so it gets a good coating. Thread the kebab pieces onto the skewers, then place them under a hot grill for 5-6 minutes, turning frequently. Serve with low-sugar sweet chilli sauce or raitha.", "domain": "food"}
{"url": "http://bophona.ml/mudin/essay-my-favourite-food-193.php", "date": "2019-08-22T03:31:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-35/segments/1566027316718.64/warc/CC-MAIN-20190822022401-20190822044401-00063.warc.gz", "language_score": 0.9501094818115234, "token_count": 913, "dump": "CC-MAIN-2019-35", "global_id": "webtext-fineweb__CC-MAIN-2019-35__0__61022972", "lang": "en", "text": "By then I had decided to sample the potato with gravy and the spinach. The potato was smooth, with a taste of butter over powered with the tangy gravy, its garlic and hint of good red wine in it. The spinach was a good foil. Smooth with its vegetable texture and plain white sauce it softened the taste of the gravy.\nThen I used my fork and removed the succulent meat from the bone. Its soft texture, fatty feeling in the mouth, the spice wine and garlic in the gravy made it perfect. So I sat contented at my table eating as much as I could, and more than I should of my favorite food. Tips on writing a descriptive essay about your favorite food: At CustomWritings writing service you can get a high-quality custom descriptive essay written by academic experts from scratch.\nVisit our service now! Order a custom written paper of high quality Professional Writers only. Free Quote or Order now. Tips for Buying a Car in University. On becoming a student, each one gets a sense of freedom and adolescence.\nThis kind of feeling is rather tempting, as young people realize they. Public Universities vs Private Universities. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. There are many varieties of pizza available in the market like Pizza burger, Pizza cake etc.\nI love all of them, only on one thing that it should have is an extra cheese on it. Cheese is the secret ingredient of any food it makes any food taste yummy. We also have competitions with each other of who finishes the pizza first. There are times when I get scolded for having pizza all the time because anything in excess causes harms to our health but a pizza lover will always be a pizza lover. There is something between me and pizza the bond which cannot be broken.\nNowadays the choices of children are also changed with the time. Hence pizza being the favorite food or dish for many children. We hope you guys can help us to translate this article into other regional Indian languages like Hindi, Marathi, Gujarati, Tamil, Kannada, Malayalam, etc.\nIn educational paper, it is really helpful occupation. The result on your paper will be an expression of your individuality, it will be personal - but available for your readers, because you have decided to let other people see what you see, hear what you hear, smell what you smell and feel what you feel.\nWe would even say the descriptive essay is closely connected to the persuasive one, but in more tricky way - you do not persuade people think as you think, you just let them feel your emotions.\nOf course, if you know how to write the descriptive essay in right way. The preferred dish - is a key point you must start from beginning to create and describe your favorite food. Remember the taste and smell of the dish you adore and be amiable to share your feelings connected with it with other people - with your readers.\nWhen writing about your favorite pie - let your reader taste this pie and describe his or her emotions about this experience.\nDescriptive Essay On My Favorite Food 05 Dec — Useful Articles Writing a descriptive essay is a very useful, interesting and at the same time easy thing.\nEssay about my favorite food writing guide on bophona.ml How to write essay about my favorite food How to start Main body writing Final checklist People mostly write descriptive essays about other people, events, animals or memories.\nUnlike most editing & proofreading services, we edit for everything: grammar, spelling, punctuation, idea flow, sentence structure, & more. Get started now! How To Make Your Favorite Food Essay. /04/11 by Amanda Right How to, Writing Samples. Facebook 1 Twitter 0 Google+ 0 Viber WhatsApp. Descriptive Essay on My Favorite Food. Descriptive Essay on my Favorite Food. Introduction: This will include your favorite meal, and why you love it.\nMy favorite food is 'Sushi' because I can diversely eat it. Sushi is a Japanese representative food. There are made of Flying-fish roe, shrimp, fatty tuna, egg, squid, and so on. They softly melt in our mouth and each has unique taste.. Flying-fish roe sushi, called Tobiko, has the best taste /5(6). Essays - largest database of quality sample essays and research papers on My Favorite Food Essay.", "domain": "food"}
{"url": "http://snowycookies.com.au/", "date": "2017-04-24T11:10:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917119356.19/warc/CC-MAIN-20170423031159-00422-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9284321665763855, "token_count": 283, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__212205485", "lang": "en", "text": "The roof of Australia has its own cookie company\nmade in Jindabyne, Australia 1020 metres above sea level\nSnowy Mountains Cookies specialises in the art of making quality, gourmet, wholesome cookies abundantly filled with delicious and chunky ingredients so that every bite is a tasty treat. A government awarded manufacturer, Snowy Mountains Cookies are focused on quality ingredients:\n- Large chunks of couverture chocolate - steering clear of compound chocolate-buttons!\n- Free-range eggs - recipient of the RSPCA Good Egg Award\n- Butter, rather than margarine -'keeping it natural by keeping it simple'\n- Cookies are made without artificial colours, flavours or additives and no preservatives\nSnowy Mountains Cookies are available in a variety of packaging styles and forms along with a range of cookie sizes from our 5 gram Petite Bite, 20 gram taste treats to our indulgent 80 gram serve.\n\"Regarding the Snowy Mountains Cookies on-site HACCP inspection, the auditor commented \"The factory is in excellent order. All production and storage areas have been well designed and an extremely high level of plant hygiene is being maintained. The facility is a credit to the management. In addition the facility is the cleanest bakery I have audited.\"\nSnowy Mountains Cookies has won the confidence of the Federal Government with the award of a Food Processing Regional Australia Program grant.", "domain": "food"}
{"url": "http://ncichome.weebly.com/annual-banquet.html", "date": "2019-08-21T07:49:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-35/segments/1566027315811.47/warc/CC-MAIN-20190821065413-20190821091413-00496.warc.gz", "language_score": 0.8914328813552856, "token_count": 175, "dump": "CC-MAIN-2019-35", "global_id": "webtext-fineweb__CC-MAIN-2019-35__0__157586881", "lang": "en", "text": "50th Annual Banquet at Sud Forno Temperance\nJoin us for our annual banquet at Sud Forno Temperance housed in a heritage building in the heart of the financial district on the south west corner of Yonge Street & Temperance. On the second floor of Sud Forno is “Da Geppetto”, an intimate and elegant dining space dedicated to Cosimo’s Father, Vince. In creating the menu, executive chef Giovanna Alonzi wanted the presence of bread and mother yeast to be felt as a reminder that “Da Geppetto” is Sud Forno’s restaurant. You’ll find some of our favourite classic Italian dishes and traditional ingredients reinterpreted in creative offerings that you will not be able to find on any Terroni menu.\nDate: Monday April 8th, 2019", "domain": "food"}
{"url": "https://mickeyfromthe.uk/news/alcoholic-beverages-inclined-in-disney-dining-plan-from-2018.html", "date": "2022-01-21T05:39:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320302723.60/warc/CC-MAIN-20220121040956-20220121070956-00493.warc.gz", "language_score": 0.9547343254089355, "token_count": 202, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__18593193", "lang": "en", "text": "Starting in 2018, guests over 21 years of age can have an alcoholic beverage with their quick service and table service meal credits. This does not appear to be the case for the 2017 dining plans this year.\nThe 2018 standard dining plan is now said to include (for each guest each day):\n- 1 Self Service meal (quick service) - 1 Waiter Service meal (table service) - 1 non-alcoholic/alcoholic drink per meal - 2 selected Snacks\nThe alcoholic drinks available will be beer, cider, sangria, wine and cocktails. This is great news for adults as it really does increase the value of the dining plan (if you like to drink), rather than having a coke or soda which usually only costs $3. Some cocktails go for over $12 so you can really squeeze some extra value of the meal credits.\nNothing seems to have changed for guests under 21, although I believe you can have the non-alcoholic versions of the cocktails where available.", "domain": "food"}
{"url": "https://orbit-fulfillment.com/multi-channel-fulfillment-for-olive-pier/", "date": "2023-06-01T23:08:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224648209.30/warc/CC-MAIN-20230601211701-20230602001701-00437.warc.gz", "language_score": 0.8893598318099976, "token_count": 122, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__298767280", "lang": "en", "text": "Orbit Logistics is pleased to welcome Olive Pier to its family of warehousing and fulfillment clients. Orbit’s Virginia fulfillment center will provide warehousing and multi-channel fulfillment services for the Turkish based Olive Pier and their line of premium Aegean olive oils.\nOlive Pier produces olive oils derived from the olives of the Norther and Southern Aegean region of Turkey. The Natural Extra-Virgin, Natural Virgin and Organic Natural Extra-Virgin olive oil products of Olive Pier can be found in all major supermarket chains.\nSimply natural, Simply Aegean.", "domain": "food"}
{"url": "https://www.hmbana.org/milk-processing", "date": "2018-08-19T22:58:16Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-34/segments/1534221215404.70/warc/CC-MAIN-20180819224020-20180820004020-00122.warc.gz", "language_score": 0.9359475374221802, "token_count": 238, "dump": "CC-MAIN-2018-34", "global_id": "webtext-fineweb__CC-MAIN-2018-34__0__12585478", "lang": "en", "text": "Each pasteurization team member thoroughly scrubs his or her hands with antimicrobial soap before putting on gloves; gloves are always used when handling the human milk as part of the pasteurization process.\nHuman milk from a donor mom is carefully transferred from its original storage container to glass flasks.\nMixing and Pooling\nEach Pool (which usually includes human milk from 3 to 5 donor mothers) is thoroughly mixed to ensure an even distribution of human milk components.\nFour or eight ounce bottles are filled with human milk prior to pasteurization.\nPasteurizing using the Holder Method\nThe human milk is gently heated in using the Holder Method of pasteurization. Pasteurization eliminates bacteria while retaining the majority of human milk's beneficial components.\nHuman milk samples are taken during the pasteurization process and cultured to check for bacterial growth. Any contaminated human milk is discarded.\nPasteurized Donor Human Milk\nThe Pasteurized Donor Human milk (PDHM) is now ready for freezing and storage. It can be dispensed after samples are cultured and show no bacteria growth. PDHM is shipped frozen overnight to hospitals and individual recipients at home.", "domain": "food"}
{"url": "https://evinsl.com/galle-villa-holiday-guide-luxury-restaurants-in-galle-fort/", "date": "2020-05-28T04:35:57Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590347396495.25/warc/CC-MAIN-20200528030851-20200528060851-00045.warc.gz", "language_score": 0.927065372467041, "token_count": 519, "dump": "CC-MAIN-2020-24", "global_id": "webtext-fineweb__CC-MAIN-2020-24__0__152530304", "lang": "en", "text": "Galle Villa Holiday Guide: Luxury Restaurants in Galle Fort\nOne of the major benefits of staying in family villas near Galle is that you have a plethora of refined and varied luxury restaurants in Galle Fort to choose from. Some of the very best restaurants on the island can be found within the Fort itself. We’ve picked a few of our favourite so that you and your family can enjoy the cuisine of gastronomic excellence in environments that are both magnificent and child-friendly.\nDine Like Royalty at these luxury restaurants in Galle Fort\nThe Fortaleza, Galle Fort – Sri Lanka\nThe Fortaleza has an innovative and mouth-watering menu which changes quite often depending on what’s fresh and wonderful at the time. Their seafood options, plucked from the local market and always caught the same day, are second to none and always of the highest quality. The chef is an expert at blending flavours to create fusion dishes that explode upon the taste buds and range from mild to extra spicy depending on your tastes. This is certainly an eating experience that shouldn’t be missed in the area.\nAddress: Church Cross St, Galle 80000, Sri Lanka\nFort Bazaar Restaurant, Galle Fort – Sri Lanka\nFort Bazaar is one of the finest hotels within the fort. Every last detail of this architectural masterpiece has been assembled with painstaking attention to detail. The same can also be said for the meals. The hotel’s restaurant boasts some of the most experienced and talented chefs on the island with a varied menu which will suit the tastes of young, old, fussy and voracious alike.\nAddress: 26 Church Street, Galle Fort, Sri Lanka\nThe Heritage Cafe and Bistro, Galle Fort – Sri Lanka\nThis fantastic spot within the fort offers a laid back ambience with a wonderful, chic decor. The menu has been mastered with elegance so that it boasts the best of East and West. With some of the finest rice and curry options as well as a stunning wood fired pizza oven, there is literally something to suit every taste. Parents can relax with refined cuisine whilst children will be satisfied by delicious, freshly prepared pizzas, burgers and milkshakes.\nAddress: 61 Pedlar St, Galle 80000, Sri Lanka\nStay at these villas in Galle during your holiday in Sri LankaRestaurants in Galle Sri Lanka, Things to do in Galle Sri Lanka, Things to Do in Sri Lanka\n<< Back To Blogs", "domain": "food"}
{"url": "https://cafeoranjeham.foodpages.ca/", "date": "2018-05-27T09:19:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794868239.93/warc/CC-MAIN-20180527091644-20180527111644-00567.warc.gz", "language_score": 0.9426998496055603, "token_count": 125, "dump": "CC-MAIN-2018-22", "global_id": "webtext-fineweb__CC-MAIN-2018-22__0__99109701", "lang": "en", "text": "Café Oranje is a full service espresso bar specializing in locally roasted coffees and locally blended teas and in-house and locally baked treats. We also serve breakfast and light lunches with a focus on freshly prepared, healthy ingredients.\nThis is the food page of Cafe Oranje on 312 King Street East Hamilton ON L8N 1C2.\n(first reviewed on November 1, 2015, last updated on December 13, 2017.)\nCafe Oranje is ranked #1 of 6 Restaurants in Downtown Hamilton.\nThis page has had 146 visitors. You are the 146th.", "domain": "food"}
{"url": "https://northshoremedia.net/2020/08/20/tammany-taste-of-summer-a-big-success/", "date": "2020-12-03T00:20:22Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141717601.66/warc/CC-MAIN-20201203000447-20201203030447-00458.warc.gz", "language_score": 0.9461169242858887, "token_count": 203, "dump": "CC-MAIN-2020-50", "global_id": "webtext-fineweb__CC-MAIN-2020-50__0__14646436", "lang": "en", "text": "Less than three weeks into the Tammany Taste of Summer promotion, more than 1,900 locals and visitors have signed up to receive the free Tammany Taste of Summer Savings Pass from the St. Tammany Parish Tourist Commission, offering special prix fixe dinners, buy one get one offerings, and sweet savings on attractions, meals and overnight accommodations at www.TammanyTaste.com. As they redeem offers, pass holders can check in and enter to win a grand prize of a private wine dinner for four or a charter fishing excursion. Seventy-one St. Tammany restaurants, attractions and accommodations are offering delicious deals to spur business in a particularly challenging climate now through September 30. Access the Tammany Taste of Summer Savings Pass to redeem delicious deals or to book a room at www.TammanyTaste.com. This free program for tourism-supported businesses and consumers is brought to you by the St. Tammany Parish Tourist Commission, and is available through September 30, 2020.", "domain": "food"}
{"url": "https://slickspring.com/category-name-glycemic-index-and-glycemic-load/glycemic-load-chart-pdf-free-download-printable/", "date": "2024-03-03T23:06:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947476399.55/warc/CC-MAIN-20240303210414-20240304000414-00105.warc.gz", "language_score": 0.899428129196167, "token_count": 408, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__185412420", "lang": "en", "text": "Knowing your glycemic load and the corresponding glycemic index of different food items can help you make healthier food choices and better monitor your blood sugar levels. A glycemic load (GL) chart is a easy-to-use visual reference to find out the glycemic load of various food items. Here, you can find a free and printable glycemic load chart which you can use for your dietary needs.\nWhat is Glycemic Load?\nThe glycemic load (GL) is a measure of how a certain food item affects blood sugar levels after it is eaten or drank. The GL of a food item is determined by the glycemic index and the amount of carbohydrates in the food item. A GL of 10 or lower is considered low, a GL between 11-19 is considered moderate, and a GL of 20 or higher is considered high.\nBenefits of Using the Glycemic Load Chart\nUsing the glycemic load chart can help you better manage your blood sugar levels by giving you a comprehensive list of foods and their corresponding glycemic load. This chart also helps you compare different food items and decide which one to include in your diet.\nHow to Use the Glycemic Load Chart\nThe glycemic load chart is easy to use. Simply look up the food item you are interested in and find its corresponding GL. This chart is divided into categories, so you can narrow down your search depending on what type of food you are looking for. Keep in mind that the GL of a food item can change depending on the way it is prepared, so always check the GL of the food item before eating it.\nWhere to Find the Glycemic Load Chart?\nYou can find a free and printable Glycemic Load Chart here. This chart is regularly updated, so you can always access the latest version of it. Additionally, you can find more information about the glycemic index and glycemic load of individual foods in resources such as the Canadian Diabetes Guidelines and the International Table of Glycemic Index and Glycemic Load Values.", "domain": "food"}
{"url": "https://www.winglab.co.uk/tottenham/", "date": "2023-12-03T07:32:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100489.16/warc/CC-MAIN-20231203062445-20231203092445-00249.warc.gz", "language_score": 0.8577795028686523, "token_count": 414, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__150914041", "lang": "en", "text": "At Wing Lab, we pride ourselves on offering the best wings in Tottenham. From classic favourites to daring creations, our wings promise an experience that is far from the ordinary.\nIndulge in our signature sauces, carefully crafted to elevate the taste of our tender and juicy wings. Our team is waiting to guide you through our menu, ensuring a memorable dining experience that will leave you craving more.\nIndulge at Wing Lab, your go-to spot for tasty chicken wings in Tottenham. Our menu offers everything from classic, crispy buttermilk wings to more fiery options for lovers of heat. Try our iconic Garlic Butter and Parmesan Wings or get adventurous with the Wing and Tenders Roulette, where you can create your own flavour fusion.\nOur offerings don’t stop at wings; you can enjoy our signature K-Fried burger for a fiery kick or opt for the Mango Madness Glazed Chicken Burger for an exotic twist. Craving a sweet and savoury combo? Our Sweet and Smokey BBQ Chicken Burger is a must-try.\nDine in at our Tottenham restaurant for an experience that will leave your taste buds tingling. Our vibrant and welcoming atmosphere is perfect for enjoying our delicious menu options, whether you’re a wing connoisseur or looking to try something new. Don’t miss out on the chance to indulge in our mouth-watering burgers and wings.\nDon’t feel like dining in? You can also order our dishes for takeout or delivery. Enjoy the same incredible flavours and quality from the comfort of your own home. You’re just a few clicks away from experiencing the best chicken wings in Tottenham. Easily customise your order and have it delivered straight to your doorstep. Don’t miss out – place your order now!\nOrdering is a breeze – find us on Uber Eats, Just Eat, and Deliveroo. Experience the best of Tottenham’s chicken wing scene with Wing Lab!\n645 Tottenham High Road,", "domain": "food"}
{"url": "http://gardenbig.org/urban", "date": "2013-12-22T05:20:52Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1387345777160/warc/CC-MAIN-20131218054937-00071-ip-10-33-133-15.ec2.internal.warc.gz", "language_score": 0.9297401905059814, "token_count": 193, "dump": "CC-MAIN-2013-48", "global_id": "webtext-fineweb__CC-MAIN-2013-48__0__63614048", "lang": "en", "text": "The Big Garden is a series of community gardens located primarily in east Omaha. Founded in 2005, the Big Garden seeks to teach neighbors to grow nutritious food and encourage healthy eating habits and physical activity while growing community. The Big Garden's mission is to improve nutritional health and facilitate community development in the Omaha metro area by building the capacity of community organizations, congregations, and schools through the act of gardening.\nInterested in gardening with the Big Garden? Our pull-down menu of gardens lists the mission of each garden, its location and contact information for each site. To inquire about gardening at a particular site, please call the person listed as the site coordinator for that location. Each site has its own policies for new gardeners; some gardens have plots available to be adopted, while others grow food for food pantries, or choose to have all gardeners share the harvest.\nInterested in volunteering for the Big Garden? Please contact the Big Garden to make arrangements.", "domain": "food"}
{"url": "http://wallysqualitymeats.com/the-market/poultry", "date": "2018-03-24T01:57:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257649627.3/warc/CC-MAIN-20180324015136-20180324035136-00012.warc.gz", "language_score": 0.9201576709747314, "token_count": 112, "dump": "CC-MAIN-2018-13", "global_id": "webtext-fineweb__CC-MAIN-2018-13__0__51831551", "lang": "en", "text": "Wally's Quality Meats - Poultry\nWally's carries a full line of Redbird all natural turkeys and chickens, duck, duck breast, foie gras, geese, pheasant, quail, Cornish hens and rabbit.\nRed Bird Farms is an innovative leader in providing Coloradans with high quality, fresh (never frozen) chicken statewide. Over the years the name Red Bird has become synonymous with quality.\n\"Wally's Quality Meats is just that. Quality meats.\" - Dan, Westminster CO", "domain": "food"}
{"url": "https://www.alanbatnews.net/article/index/291450", "date": "2020-10-27T12:18:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-45/segments/1603107894175.55/warc/CC-MAIN-20201027111346-20201027141346-00434.warc.gz", "language_score": 0.9373843669891357, "token_count": 472, "dump": "CC-MAIN-2020-45", "global_id": "webtext-fineweb__CC-MAIN-2020-45__0__70649342", "lang": "en", "text": "Nestlé Supports Ministry of Health Relief Fund, Donates 270,000 Food & Beverage Servings, 90,000 Water Liters, Impacting 2,100 Families in Jordan\nالأنباط -In ongoing efforts to tackle current societal needs, Nestlé has donated 270,000 Food and Beverage servings to the Jordan Hashemite Charity Organization (JHCO), consisting of milk, culinary products, coffee, and cereals provided for inclusion in JHCO food parcels for families in need; and provided 90,000 liters of water, impacting more than 2,100 families in the Kingdom. The company also supported the Jordan Ministry of Health fund that helps hospitals provide ventilators to Intensive Care Units, as well as medical equipment and supplies to healthcare professionals.\n\"Our priorities focus on three main objectives: 1. safeguarding the safety and wellbeing of our employees, our collaborators, business partners and the communities we are a part of; 2. ensuring continued production and delivery of much-needed food and beverage products to help meet the nutritional needs of individuals and families; and 3. stepping up relief efforts to local communities and healthcare professionals,” said Rayan Kesrouani, Nestlé General Business Manager in Jordan.\nThe local efforts are part of Nestlé mobilizations in the Middle East and North Africa supporting more than 30 entities in 17 countries.\nIn addition, the company’s various divisions are contributing in their different expertise. Nestlé Professional for example continues to offer pragmatic support to its business partners in the hospitality industry, as they reopen to welcome back their customers. This is being done through its \"Always open for You\" initiative which benefited more nearly 800 foodservice outlets in Jordan, with offerings including nearly 200,000 NESCAFÉ cups, payment term extensions, coffee machine rental fees suspensions, and provision of free products, trainings, marketing and other services.\n\"We care deeply for people and for the communities in which we operate, and always strive to remain true to our purpose of Enhancing Quality of Life and Contributing to a Healthier Future,” concluded Kesrouani. \"Food and beverages help keep people healthy and enhance their quality of life, and we want to meet our responsibility to provide good nutrition, especially for the most vulnerable in society.”", "domain": "food"}
{"url": "https://athenacapital.com/athena-cares/gaining-ground/", "date": "2019-12-10T11:19:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540527205.81/warc/CC-MAIN-20191210095118-20191210123118-00414.warc.gz", "language_score": 0.9190047383308411, "token_count": 133, "dump": "CC-MAIN-2019-51", "global_id": "webtext-fineweb__CC-MAIN-2019-51__0__89252941", "lang": "en", "text": "Gaining Ground is a non-profit farm in Concord, Massachusetts. Together with hundreds of community volunteers, Gaining Ground grows over 150 varieties of organic fruits and vegetables that are donated to food pantries, meal programs, and shelters in Greater Boston and Eastern Massachusetts. Gaining Ground’s local approach means that most of the produce is distributed within 20 miles of the farm and within 24 hours of being harvested.\nVolunteers from Athena Capital joined together to assist with field work and helped wash and prepare over 300 pounds of food for distribution to local programs.\nFor more information on Gaining Ground, please visit: http://gainingground.org/", "domain": "food"}
{"url": "http://ovationtv.com/programs/1079-after-hours-with-daniel-boulud", "date": "2013-05-20T03:43:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368698238192/warc/CC-MAIN-20130516095718-00070-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.8793872594833374, "token_count": 130, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__63902899", "lang": "en", "text": "After Hours with Daniel Boulud: Sona\nPROGRAM AIRS ON\nFind out what happens after the lights go out at the world's trendiest eateries. World renowned chefs divulge their best-kept secrets to celebrity chef Daniel Boulud after hours. This episode, David checks out Sona restaurant, one of West Hollywood's finest offering. The menu boasts several global inspirations culminating in a variety of culinary delights. Chef David Meyers prepares a Marinated Tuna with Swiss Chard, and Boulud gets in on the action, whipping up a dish of his own that combines scrambled eggs and caviar.", "domain": "food"}
{"url": "https://oregonstate-gd.com/program/capstone/chose-nutrition/", "date": "2022-01-25T00:04:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320304686.15/warc/CC-MAIN-20220124220008-20220125010008-00650.warc.gz", "language_score": 0.9504310488700867, "token_count": 603, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__248837122", "lang": "en", "text": "Choose Nutrition is based on making better choices for you and the people you live with. It makes eating nutritious foods easier, starting at the grocery store. This project was based on the struggles of parents, young adults, and common grocery shoppers. The research showed that they all struggled with knowing what made something nutritious or what they should be eating daily for a balanced diet. With the busy lifestyle we all live in today, I focused on making a fast and easy way for people to shop at the grocery store with a more health-conscious eye. Choose Nutrition simplifies the nutritional labels, allows you to stay clear of the diet eating culture, and focuses on you getting the food you need to fuel your body.\nTwo paper hand outs:\nThese pieces will be displayed at the entrance to the grocery store for people to grab as they walk in. They break down the 4 categories of nutrients you should look for when shopping. One paper talks about healthy options in each of the categories and what vitamins to look for on items. The second paper talks about how much of each nutrient you should try to have in your cart before checking out. It also brings up the stickers and what they stand for and where they can be found. Both the papers have a QR code to the app to learn more in-depth what they should be eating.\nThese stickers describe four core categories in nutrition. This helps the people that have a hard time choosing the best option when staring at the shelves of the store. The four stickers are for carbohydrates, vitamins, proteins, and fats. It points out healthy opinions of all of these, although some items do work for both it is geared to help people know more about what they are eating.\nThis app is a deeper dive into nutrition and what you need specifically for yourself and the people you shop for. From your weekly meal planning, the grocery list section, counting your nutrients based on meals, scanner for grocery store items to display its specific nutrients and healthier options, a community to support you on your journey, and much more this app is the best way for you to know how to feed your body properly.\nThis fun playful brand was created based on the colors of fruits and vegetables. It has a sketch-like pattern that is used on the papers and in the app. This handmade feeling is then carried into the icons and the stickers.\nNutrition is the process of providing or obtaining the food necessary for health and growth.\nThere are six major nutrients: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, Water. People need these to function properly.\nFewer than 1 in 10 adults and adolescents eat enough fruits and vegetables, and 9 in 10 Americans aged 2 years or older consume more than the recommended amount of sodium\nResearch suggests that good nutrition can help lower people’s risk for many chronic diseases.", "domain": "food"}
{"url": "https://chiropracticspringdale.com/5-restaurant-tips-when-eating-by-design/", "date": "2023-09-23T10:48:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506480.7/warc/CC-MAIN-20230923094750-20230923124750-00328.warc.gz", "language_score": 0.9277775287628174, "token_count": 1004, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__310101345", "lang": "en", "text": "5 Restaurant Tips When Eating By Design\nAre you on a diet but want to dine out? Does eating healthy mean you have to give up eating out at restaurants forever?\nBelieve me I did it for a few years when I was prepping for bodybuilding shows. Although it’s generally more difficult to stick within the guidelines when eating out, it’s definitely not impossible.\nAnd there are some really simple steps you can follow to help source nutrient-dense food when you’re at a restaurant.\nStep #1: When eating out, embrace the awkwardness. It’s safe to assume that you’re going to have lots of questions for your server about the menu and still ask to modify your meal, so be prepared. Instead of being self conscious about your requests, be confident that you’re asking for modifications that are healthiest for you and won’t make you feel sluggish, bloated, or all around terrible after your meal.\nAsk politely and show your appreciation to the restaurant staff for accommodating your preferences. When you do that they’re more likely to show you the same courtesy. Restaurant staff just want you to be happy. When you’re happy, you have a better experience and tip more, which in turn makes them happy.\nStep #2: Do your best to scope out the restaurant ahead of time. If you have a few minutes before arriving at the restaurant, browse the menu online and pay attention to unique ‘no substitution’ policies. This is uncommon, but still something to look for because it could be a potential problem. Taking a few minutes to scope out the menu ahead of time will help you prepare questions to ask your server and help you narrow down a few items on the menu that require a few modifications.\nSome restaurants will post ingredients or allergens. Wheat will be the most common allergen that you can easily track and want to avoid or substitute. For example, sub out the tortillas in your fajitas for lettuce wraps or sub out the bun for a bun-less burger with extra toppings. Watch out for the sneaky spots that wheat likes to hide… flour in soups and stews and breadcrumbs in sausages and burgers.\nIf you have more time, give the restaurant a call. Ask what fats or oils they use to cook with and if they offer substitutions like butter or coconut oil. This isn’t common, but not unheard of practice. Let the hostess know that you’re coming and that you will have specific food requests. You may choose to ask where their ingredients are sourced. Or better yet, choose a restaurant that advertises they use locally sourced, free range, pasture raised, or organic ingredients so you’ll have more items on the menu to choose from.\nStep #3: Once you get there, prioritize your protein. Opt for pasture raised meat or wild seafood. If, like most restaurants, the meat is conventionally sourced, you’ll need to make the best of less-than-optimal protein sources. Good options are steamed or grilled fish or seafood and lean cuts of red meat. Okay choices are grilled chicken or fattier cuts of red meat. Definitely avoid sausages or burgers that contain breadcrumbs.\nStep #4: Ask questions about the cooking method before choosing your meal. Some restaurants are happy to substitute a cooking method and have no problem grilling your food instead of deep-frying it. Prioritize grilled foods, which are cooked directly over heat on a metal rack, or steamed foods, which are cooked using hot water. Sautéed foods are cooked in a small amount of fat, which is usually a vegetable oil. Fried foods are usually cooked at high temperatures in vegetable oil, which should be avoided if possible. I ask for my meat to be grilled with no oils or sauces.\nStep #5: If all else fails, choose from one of our favorite go-to menu items listed below:\n- Bun-less burger (made without breadcrumbs) with all your favorite fixings (pickles, tomato, lettuce, mustard, avocado, cheese).\n- Steak and baked potato topped with butter.\n- Chicken fajitas (prepared with spices only and not barbecue sauce) served in a lettuce wrap instead of tortilla topped with salsa and guacamole.\n- A huge salad with your favorite veggies, fruit, nuts, or seeds and topped with steamed or grilled fish with an olive oil and balsamic vinegar dressing.\nI hope you found these tips helpful and serve as a resource the next time you head out to a restaurant. I’d love to hear what you found on the menu… comment below!\nDr. Cindy Beemer\nBeemer Back Center", "domain": "food"}
{"url": "https://www.pearlvalleyeggs.com/eggs/", "date": "2019-12-14T11:08:30Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540586560.45/warc/CC-MAIN-20191214094407-20191214122407-00321.warc.gz", "language_score": 0.9438535571098328, "token_count": 396, "dump": "CC-MAIN-2019-51", "global_id": "webtext-fineweb__CC-MAIN-2019-51__0__74419405", "lang": "en", "text": "Pearl Valley Eggs distributes an assortment of eggs to meet the needs of both our retailers and the consumers who enjoy our products. Varieties include:\nA high-quality hen diet is key to producing classic white eggs that taste delicious, have strong shells and creamy yolks, and are chockfull of essential nutrients. Pearl Valley Eggs provides these laying hens a healthy diet free of hormones and steroids.\nHens that lay cage-free eggs roam freely and are fed an all-natural diet that does not contain any hormones, antibiotics, steroids, animal by-products, and recycled or processed foods.\nThese eggs meet the organic production standards set by the United States Department of Agriculture (USDA) and are laid by cage-free hens that feed on a diet that is all natural, vegetarian and certified organic. This certified organic feed does not contain any hormones, antibiotics, steroids, animal by-products, and recycled or processed foods.\nA diet rich that is in flax and other plants high in omega-3 fatty acids is fed to hens that produce omega 3 eggs. These eggs have a higher content of fatty acids within their yolks. Research shows that eating foods high in omega-3 fatty acids provides many health and nutritional benefits.\nA select assortment of eggs undergoes an additional safety step known as pasteurization to help eliminate the risk of Salmonella Enteritidis. During this process, the eggs are sent through a gentle water bath and heat is used to destroy any remaining bacteria and viruses. This same method is used in processing a variety of everyday foods including milk, cheese and juice.\nHens that are fed an all-vegetarian diet, which is also free of hormones, antibiotics, steroids, animal by-products, and recycled or processed foods, lay vegetarian eggs. This egg variety is rich in protein, making it an excellent choice for consumers who eat an all-vegetarian diet.", "domain": "food"}
{"url": "https://www.health-fitness.in/2020/04/health-benefits-of-watermelon-you-dont.html", "date": "2021-03-02T13:37:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178364008.55/warc/CC-MAIN-20210302125936-20210302155936-00013.warc.gz", "language_score": 0.9314886331558228, "token_count": 486, "dump": "CC-MAIN-2021-10", "global_id": "webtext-fineweb__CC-MAIN-2021-10__0__98149246", "lang": "en", "text": "The health treasures hidden in the refreshing watermelon\nWatermelon is a winter gift for which there is little to be thankful for. This cheap and delicious fruit is like a gift for summer on the one hand and full of valuable ingredients for our body on the other hand.\nBoth traditional medicine and modern medical science recognize the importance of watermelon. Let us know which ingredients in watermelon are beneficial for our body and also protect us from diseases.\nWater and valuable ingredients\nWatermelon contains up to 90% water and its soft and delicious pulp contains vitamin A, many types of vitamin B, vitamin C, amino acids, lysopene and antioxidants. Surprisingly, it has very few calories. One cup of watermelon slices can have a total of 40 calories.\nThe antioxidants in it prevent physical breakdown to the cellular level and prevent cancer. Amino acids are called protein bricks and the amino acids in them build the body. The red color of watermelon is due to lysopene and this chemical protects the body from many types of cancer while keeping it healthy.\nRemember that the redder the watermelon, the higher the amount of lysopene in it and this amount also protects the skin and eyes.\nRemember that the list of nutrients in watermelon is very long. It has zero fat content. Watermelon is high in fiber and carbohydrates. It also contains good amounts of iron and calcium.\nRegular consumption of watermelon has many medical benefits.\nUseful for the heart\nLysopene is mentioned above which in a way prevents cell breakdown and repairs the body at the molecular level. For this reason, it also keeps the heart cells healthy and protects against heart diseases.\nControl blood pressure\nLong-term experiments at the University of Purdue have shown that regular consumption of watermelon controls blood pressure and that eating it can keep blood cholesterol levels normal.\nOn the other hand, the large amount of fiber in it has a very good effect on the digestive system as a whole.\nGifts for athletes\nAthletes and others who work hard and eat watermelon before the competition can help a lot. A detailed study was conducted in 2013 in this regard. Due to its properties, watermelon prevents muscle soreness and muscle breakdown. It's all caused by magical amino acids and citrulline.\nSo young athletes must make watermelon a part of their diet.", "domain": "food"}
{"url": "https://www.fontana.is/en/fontana/cafe", "date": "2017-03-29T11:01:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190295.4/warc/CC-MAIN-20170322212950-00618-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.950836718082428, "token_count": 180, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__59030059", "lang": "en", "text": "The restaurant at Laugarvatn Fontana offers a selection of healthy and locally produced delicacies and refreshments.\nA soup of the day and a lunch and dinner buffet is served every day at Laugarvatn Fontana. The buffets offer a variety of fresh and healthy dishes of fish, meat, salads, vegetarian options and everything you need to recharge before or after a relaxing bath.\n|Soup of the day||1.200 ISK|\n|Lunch buffet||2.950 ISK|\n|Dinner buffet||4.500 ISK|\nNot only do we get to serve local trout and rye bread, but we are also so lucky to have the mecca of Icelandic vegetable cultivation just within a half-an-hour drive - at the village of Fludir - so we try to serve as much locally produced food as possible.", "domain": "food"}
{"url": "https://www.phcmedstaff.ca/event/celebrate-plant-power-on-world-food-day-oct-16-sph/", "date": "2023-12-09T19:27:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100942.92/warc/CC-MAIN-20231209170619-20231209200619-00448.warc.gz", "language_score": 0.9541622400283813, "token_count": 243, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__317445460", "lang": "en", "text": "Celebrate Plant Power on World Food Day Oct 16 @ SPH\n- This event has passed.\nWhat is World Food Day?\nWorld Food Day (WFD) was founded by the Food and Agriculture Organization (FAO), a specialized agency of the United Nations in 1945. But it would be another 34 years before it was recognized as a world holiday at the 20th FAO conference in November 1979. Since then, WFD has been observed annually, every October 16, since 1981.\nIts purpose is to increase awareness of world hunger and poverty and to inspire solutions for world change, including sustainable food systems and combating hunger worldwide. WFD highlights the millions of people worldwide who cannot afford a healthy diet and the need for regular access to nutritious food.\nThis year’s WFD theme is “Water is life, water is food. Leave no one behind.”\nPlease join us on October 16 2023 to Celebrate Plant Power on World Food Day at our information booth by the St. Paul’s Hospital cafeteria where you can interact with our Food Working Group.\nLearn more about how YOU can make a difference to contribute to a more sustainable food system for all!", "domain": "food"}
{"url": "http://www.bestwondertrip.com/best-wonders/page,2,199-10-delicious-ways-to-eat-eggs-for-dinner.html", "date": "2019-03-19T16:54:01Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-13/segments/1552912202003.56/warc/CC-MAIN-20190319163636-20190319185636-00225.warc.gz", "language_score": 0.8919263482093811, "token_count": 121, "dump": "CC-MAIN-2019-13", "global_id": "webtext-fineweb__CC-MAIN-2019-13__0__100419546", "lang": "en", "text": "Shakshuka has a Tunisian or Algerian origin. It’s eggs poached in a sauce (tomatoes, red peppers and onions). It can be spiced with cumin. It’s not difficult to make this dish. Warm the olive oil, then add tomato paste, garlic, red peppers, cumin and salt to taste. When the peppers are soft – add the tomatoes and cook for at least 10 minutes. Then make little indentations in the sauce and crack an egg into each. Cook until the whites are gently set and serve Shakshuka with bread.", "domain": "food"}
{"url": "http://elliotgugqn.blogzag.com/7878556/how-to-go-about-and-discover-all-natural-animal-products", "date": "2019-01-19T22:36:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547583684033.26/warc/CC-MAIN-20190119221320-20190120003320-00530.warc.gz", "language_score": 0.9682977199554443, "token_count": 641, "dump": "CC-MAIN-2019-04", "global_id": "webtext-fineweb__CC-MAIN-2019-04__0__30001025", "lang": "en", "text": "To some people, a family pet is simply as valuable as a child. Caring for your family pet is really essential, therefore is providing the right food. Good food and the ideal animal items can help your pet remain healthy and fit.\nPet nutrition in our market plays a big role in our society although not all individuals acknowledge this. Most customers think that purchasing animal items such as canned foods are just comparable to the meat that you can feed them every day. They also think that the canned foods only consist of contaminants and preservatives which can damage the pet's health one day.\nIf you wish to give your pet dog natural, healthy food, but you do not have enough time to prepare raw meals for your pet, you can purchase a few of the food such as those ready-to-eat freezes dried and frozen products or raw meals. Your animals will love this sort of raw food. This can be a substitute if you can't feed him with a bone. These food are very unique that they have food supplements.\nOne of the choices for feeding animal's raw food is Life's Abundance, which is a natural kibble pet food for your dogs and cats . It includes only natural, nutritious ingredients and is nutrient thick with the essential vitamins, fats, minerals and fatty acids which are best organic dog food for dogs with allergies important for the finest health of your pet or feline.\nDr. Jane Bicks, have actually challenged the requirement to increase diseases and bad health in our pets. She has actually developed Daily Nutritional Systems which intends to provide the ideal nutrition for your felines and dogs . She mentioned that we do all possible actions and actions to keep our body healthy. If that dog food protein calculator is so, we also need to take good care of our family pets. Now, a top quality abundant diet can help them keep up a healthy body and condition.\nIf you are looking for all natural healthy pet products, they can be found in the local animal stores. Often, some foods are not proper to the family pets that you have.\nYou can look for the family pet items online if you are not satisfied with your search. It natural dog food brands is very easy to search for pet items online. This saves your time and you will see a lot of items that you can select from. Do not risk your animal's health due to the fact that you are accountable for them.\nGood food and the ideal family pet products can help your pet remain healthy and fit.\nThe majority of customers believe that purchasing animal products such as canned foods are just comparable to the meat that you can feed them every day. If you desire to give your canine natural, healthy food, however you don't have sufficient time to prepare raw meals for your family pet, you can purchase some of the food products such as those ready-to-eat freezes dried and frozen products or raw meals. One of the alternatives for feeding pet's raw food is Life's Abundance, which is a natural kibble animal food for your felines and dogs . If you are looking for all natural healthy pet items, they can be discovered in the regional pet stores.", "domain": "food"}
{"url": "http://heavenlysweet.net/instructors/richard-hawke/registration-closed-59", "date": "2021-09-25T22:09:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780057775.50/warc/CC-MAIN-20210925202717-20210925232717-00224.warc.gz", "language_score": 0.6846833229064941, "token_count": 520, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__15587881", "lang": "en", "text": "Monday, 15 July 2019 - Tuesday, 16 July 2019\nTime : 9:00 AM - 5:30 PM\nCourse Type : Gluten-free, Lactose-free, Sugar-free Pastries\nLocation : Heavenly Sweet Academy Jakarta\nHealthy, Gluten-free, Sugar and Lactose-free! Your healthy journey starts here.\nWho says you can’t indulge cake with no worries? we certainly can with Chef Richard Hawke, coming this July with his all new 8 creations.\nLimited seats available so reserve yours now!\nDate : 15 - 16 July 2019\nTime : 09.00AM - 05.00PM\nClass Program :\n1. Apple Slice: Almond shortbread (gluten-free), apple compote with tarragon, light vanilla white chocolate mousse with whipped milk and a water base, green glaze.\n2. Santarem chocolate tart: Cocoa almond shortbread (gluten & lactose-free), light chocolate frangipane cream (lactose and gluten-free), cocoa nib praline, Silky Santarem cream (vegan).\n3. Lemon tart: Almond shortbread (gluten-free), almond cream (lactose-free), lemon cream (vegan), Swiss meringue (vegan).\n4. Milk praline: hazelnut praline sponge (gluten & lactose-free), hazelnut praline crunch, silky hazelnut praline cream (vegan), milk chocolate plaquettes, milk chocolate 40% ganache aerienne.\n5. Chocolate petit gateau (completely sugar, gluten & lactose-free): Chocolate crumble (gluten & lactose-free), chocolate mousse (sugar & lactose-free), cocoa glaze (sugar and lactose-free).\n6. Choux green tea sesame: Sesame choux crunch (gluten-free), choux pastry (gluten-free), lemon marmalade, green tea Anëo 34% ganache aerienne, semi-liquid sesame praline centre, candied lemon zests.\n7. MOF: Soft coconut sponge (gluten-free), lime reconstituted shortbread, raspberry coulis, light coconut mousse.\n8. Gianduja cookies: Almond shortbread (gluten & lactose-free), dark chocolate gianduja cream (lactose and gluten-free).", "domain": "food"}
{"url": "https://www.pinsaromana.us/pizza-crust/", "date": "2022-09-26T09:15:40Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030334855.91/warc/CC-MAIN-20220926082131-20220926112131-00720.warc.gz", "language_score": 0.9133944511413574, "token_count": 1213, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__63800981", "lang": "en", "text": "When it comes to picking a pizza crust, there’s as much variety as there are toppings for it. But, this poses a problem for culinary professionals. With differences in shape, size, texture, and taste, how do you choose the best pizza crust?\nKeep reading to learn about the 8 different types of pizza crusts, and which one is the ideal choice for you!\n8 Different Types of Pizza Crusts\n- New York Style\nNew York style is what most people picture when they imagine a slice of pizza—probably because it’s the most popularly portrayed type of pizza in the media. Known for its giant-sized slices and its perfect fold-ability, New York style dough has its own unique recipe. It consists of oil and sugar, creating a slightly browned crust and a delicious taste.\nDeveloped in a stand mixer and baked in a deep baking dish, Sicilian pizza is known for its light, fluffy interior and crispy bottom layer. Its texture resembles a thick sponge, similar to focaccia bread. The secret? High oil and water content. It’s the perfect pick for carb lovers looking for a little bit of extra dough!\n- Chicago Deep-dish\nChicago-style pizza requires a lot of care, often baking in the oven for over 45 minutes! Its mouthwatering flavor profile is a result of being baked in a cast iron pan that’s been oiled and buttered. Then, the pizza dough is spread and topped with a thick layer of cheese, insulated by a surface area of tomatoes and other garnishes. During the long baking process, the crust absorbs the fats from the toppings above, ensuring a golden-brown finish.\nKnown for its blackened air bubbles and thin outer layer, Neapolitan pizza is remarkable in its simplicity. It has just four simple ingredients: yeast, flour, water, and salt. Traditionally, it’s baked for just about 90 seconds in a wood fire oven at temperatures of up to 800 degrees. With such excessive heat, Neapolitan crust requires careful technique and close attention. Be careful—it’s easy to burn!\nInspired by a centuries-old Roman recipe, pinsa is a refined crust consisting of non-GMO wheat, soy, rice, and sourdough flours, up to 80% hydration for easy digestibility, and no added fats or sugars. Pinsa’s thin crust is cloud-like on the inside, with a crunchy outer shell. Naturally vegan and gluten-friendly, it also appeals to various dietary needs, while remaining delicious to the masses.\n- Stuffed Crust\nCheese-lovers swoon over this non-traditional pizza crust. If a plain crust isn’t enough for you, stuffed crust pizza may be exactly what you’re looking for. This crust’s outer edge is filled with mozzarella cheese, allowing for an extra treat at the end of your slice!\n- Cauliflower Crust\nWith health-conscious eating on the rise, cauliflower pizza crusts have been increasing in popularity across the U.S. Typically made with just cauliflower, eggs, and a sprinkle of spices, it’s a simple crust with a unique cruciferous flavor. Cauliflower pizza crusts are a great alternative for gluten-free foodies, but most people steer clear when they’re craving carbs.\n- St. Louis Style\nOften described as having a cracker-like texture, St. Louis style pizza crusts are devoid of yeast, preventing the dough from puffing up and rising in the oven. The result? A thin, extra-crispy crust—the perfect pizza base for people who like a lot of crunch! St. Louis style pizza is also dense and resilient, giving it a longer shelf life than most crusts. Your leftovers will have the same crisp consistency, even days later!\nWhat’s the Best Type of Pizza Crust?\nWhen looking at the qualities that constitute the perfect pizza crust, a few stand out: high-quality ingredients, a divine taste, top-notch texture, and nutritional properties.\nThe “best” type of pizza crust comes down to personal preference. But, if you want to uphold the elements of the ideal crust, while enchanting the entire dinner table, there happens to be a “one size fits all” of pizza crusts: pinsa.\nThe best pizza crust takes inherited knowledge to perfect, and pinsa is no stranger to the past. In the days of Ancient Rome, this hand-pressed crust was considered so heavenly, even the gods craved this light, delicate crust. Since being transformed into a modern dish, pinsa’s Roman roots revolutionized the way the world viewed cuisine.\nThis Roman-style pizza crust is made of healthy ingredients, free of excess oils, sugars, and fats. It’s gluten-friendly, vegan, and infused with extra hydration, making it the only crust on the market that’s both guilt-free and packed with flavor. The best part? It comes to your kitchen, ready to be topped with whatever ingredients the chef—or your guests—desire. Simply top-and-bake, and an authentic Italian pinsa pizza is only a few minutes away. Buon appetito!\nServe Better. Serve Pinsa!\nTrusted by the legendary Di Marco family, Pinsa Romana America offers a cost-efficient and convenient pizza solution to every kitchen, big or small! Join the pinsa family today—all you need is an oven and a passion for serving up authentic Italian food!\nVisit our website for more information on how we can grow the pinsa market, together.", "domain": "food"}
{"url": "http://shirlingtoncivicassociation.org/event/breakfast-with-santa-holiday-food-drive/", "date": "2020-06-04T18:22:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590347445880.79/warc/CC-MAIN-20200604161214-20200604191214-00515.warc.gz", "language_score": 0.9174132347106934, "token_count": 123, "dump": "CC-MAIN-2020-24", "global_id": "webtext-fineweb__CC-MAIN-2020-24__0__80366814", "lang": "en", "text": "Breakfast with Santa & Holiday Food Drive\n- This event has passed.\nThis holiday season come join us in our efforts to help AFAC (Arlington Food Assistance Center) with their mission “Fighting Hunger in Arlington” at our 6th Annual Breakfast with Santa & Holiday Food Drive.\nMake a donation of non-perishable food items and enjoy breakfast with Santa on Saturday, December 19, 2015, from 8AM – 11AM\nPlease call 703.820.0440 and ask for Mallori or select option 2 for our Sales Department to make your reservation. Seating is Limited)", "domain": "food"}
{"url": "http://ashdenawards.blogspot.com/2011/02/recent-events-in-egypt-highlight.html", "date": "2017-05-23T03:19:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463607325.40/warc/CC-MAIN-20170523025728-20170523045728-00590.warc.gz", "language_score": 0.9685521721839905, "token_count": 248, "dump": "CC-MAIN-2017-22", "global_id": "webtext-fineweb__CC-MAIN-2017-22__0__212455750", "lang": "en", "text": "An article in The Oil Drum links oil, food prices and political stability in Egypt. With Egypt’s income from oil exports rapidly falling, its plans to reduce food subsidies, along with rising prices, were a trigger for unrest. Mike Pepler, our UK awards manager, explains the key points:\n- Egypt has been an oil exporter, but exports have now dropped to zero due to both rising domestic consumption and falling production.\n- Although Egypt does still export gas, it has made no new export contracts since 2008. The money available for subsidising food is in decline.\n- The Egyptian population has quadrupled over the last 60 years, and they now import 40% of their food.\n- Meanwhile, food prices are rising globally in part due to supply issues (global wheat harvests fell last year due to fires and floods in various parts of the world for instance) and, as I recently explained, due to the fact that our fossil fuel use is integrally linked with our food production system.\n- Recent rises in oil prices are tied in closely with increases in the price of food.\nWe need to remember our food system is linked to our energy use\nHow events in Egypt affect oil prices", "domain": "food"}
{"url": "https://noble.coursestorm.com/course/pancake-breakfast-mix-for-mother-s-day", "date": "2018-04-26T07:20:07Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125948119.95/warc/CC-MAIN-20180426070605-20180426090605-00153.warc.gz", "language_score": 0.8656715750694275, "token_count": 115, "dump": "CC-MAIN-2018-17", "global_id": "webtext-fineweb__CC-MAIN-2018-17__0__189745280", "lang": "en", "text": "Pancake Breakfast Mix for Mother’s Day\nwith Brenda Gagne\nSpend some time with your budding chef as the two of you learn how to make this enjoyable pancake mix. You will not only sample this recipe but you will take home a jar of the mix to make four batches! Class maximum is six teams... sign up today!\nApr 30th, 2018\nMon for 1 week from 6:00 - 7:00 pm\nNOBLE HIGH SCHOOL\n388 Somersworth Rd.\nNorth Berwick, ME 03906 Get directions", "domain": "food"}
{"url": "https://www.bishopsbicycles.net/product-list/accessories-1378/nutrition-1423/bars-1424/", "date": "2020-05-28T19:15:15Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590347399830.24/warc/CC-MAIN-20200528170840-20200528200840-00354.warc.gz", "language_score": 0.9443405866622925, "token_count": 177, "dump": "CC-MAIN-2020-24", "global_id": "webtext-fineweb__CC-MAIN-2020-24__0__20929904", "lang": "en", "text": "$2.79 - $31.80\nSkratch Labs Anytime Energy Bar is made with real ingredients such as fruits, nuts and quinoa. It has enough fuel to power you through endurance workouts and is tasty enough to be used as a snack any time of day.\n$1.49 - $22.99\nInspired by the Dutch Stroopwafel, Honey Stinger's Organic Stinger Waffle will become your favorite ride food. They've sandwiched the great taste of honey between two thin waffles for a treat that's crunchy on the outside and thick and syrupy on the inside. Since good fuel equals good workouts, the Stinger Waffle uses honey as its main energy source. It's natural, easily digestible, and contains many vitamins, minerals and antioxidants. - USDA certified organic - 160 calories\nPage 1 of 1", "domain": "food"}
{"url": "http://www.smales.com.my/en/activities-promotions/upcoming-activities.asp", "date": "2013-05-25T04:02:38Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368705407338/warc/CC-MAIN-20130516115647-00088-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.8979796767234802, "token_count": 155, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__104075285", "lang": "en", "text": "Kids can bake and decorate!\nGet a taste of being Junior Masterchef for one day. Join us in this workshop and learn to bake your very own cupcake. You’ll get to decorate it with colourful icing and bring it home with you.\n|Date||8 June 2013|\n|Time||10am – 12pm|\n|Cost||$3 Smålish dallars|\n|Age||6 years & above only|\n|Venue||At 19 Culinary Studio\nNo. 19 Jalan Dungun, Damansara Heights, 50490 Kuala Lumpur, Malaysia\nRemarks: Pre-registration is required. Register before 4 June 2013. Parents are not allowed to take part in this workshop.", "domain": "food"}
{"url": "http://spurgeonbaptist.com/events/mens-breakfast/", "date": "2021-11-29T00:17:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-49/segments/1637964358673.74/warc/CC-MAIN-20211128224316-20211129014316-00523.warc.gz", "language_score": 0.9623852372169495, "token_count": 163, "dump": "CC-MAIN-2021-49", "global_id": "webtext-fineweb__CC-MAIN-2021-49__0__106775689", "lang": "en", "text": "On the first Saturday of each month the men of the Church gather together (joined by guys from St. Frideswides) to share fellowship and enjoy a meal together. Breakfast usually consists of bacon & egg rolls, toast, fruit juice and copious amounts of tea & coffee, but we’ve also enjoyed continental style breakfasts too. We each take a turn in cooking & serving in order to share the load.\nGod challenged one of our Church members to find a way of encouraging fellowship specifically among men in the Church and, after prayer and discussion, in 2006 he established the Men’s Breakfast and it has become a popular feature on the Church calendar.\nOccasionally we also meet for dinner. You can find out when our next Men’s Dinner is taking place here.", "domain": "food"}
{"url": "https://smartonlinebiz.ecrater.com/p/25977819/non-stick-silicone-pyramid-baking", "date": "2017-11-23T16:44:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-47/segments/1510934806844.51/warc/CC-MAIN-20171123161612-20171123181612-00790.warc.gz", "language_score": 0.8435355424880981, "token_count": 175, "dump": "CC-MAIN-2017-47", "global_id": "webtext-fineweb__CC-MAIN-2017-47__0__248523392", "lang": "en", "text": "Non-Stick Silicone Pyramid Baking Mat For Microwave Cooking Pan Oven Baking Tray\nNon-toxic, tasteless,environmental, high temperature resistance.\nNon-Stick Baking Mat,which was made of food grade silicone, suitable for the temperature range from -20 to 220 degrees.\nExcellent flexibility, can be bent and folded, great for storing and space saving.\nPyramid shape mat ,which allows the heat distributes evenly, can be put into the microwave and oven directly.\nWidely used in baking ,cooking and BBQ , convenient and easy to clean.\nIt can be also used as Insulation mat, anti-hot insulation and protect your desktop.\nFeatures & details:\nMaterial: Food Grade Silicone\nSize: 42 x29.5x 1 CM\nColor: As the picture shown", "domain": "food"}
{"url": "https://freeformcoffee.com/products/decaf-brazil-serra-negra", "date": "2021-07-31T11:19:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154089.6/warc/CC-MAIN-20210731105716-20210731135716-00577.warc.gz", "language_score": 0.8813214898109436, "token_count": 158, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__138947657", "lang": "en", "text": "This is one of our favorite decaffeinated coffees we've sourced to date. Grown in the Carmo de Minas region of Brazil, this coffee is heavy bodied, sweet and citric with notes of graham cracker. Better yet, it is decaffeinated using the Mountain Water Process, which gently removes the caffeine until the beans are 99.9% caffeine-free, without the use of chemicals. It's decaffeinated coffee without compromise.\nRegion: Carmo de Minas\nProducer: Various small farmers\nVarieties: Bourbon, Typica, Catuai, Yellow Bourbon, Maracaturra, Maragogype, Catimor\nElevation: 900-1200 meters above sea level\nDecaffeination: Mountain Water Process", "domain": "food"}
{"url": "https://pavilionbarnsley.com/2018/06/02/hello-world/?utm_source=rss&utm_medium=rss&utm_campaign=hello-world", "date": "2020-07-04T15:46:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655886178.40/warc/CC-MAIN-20200704135515-20200704165515-00438.warc.gz", "language_score": 0.9239739775657654, "token_count": 184, "dump": "CC-MAIN-2020-29", "global_id": "webtext-fineweb__CC-MAIN-2020-29__0__61115756", "lang": "en", "text": "Pavilion Bar and Kitchen is located at Gateway Plaza, Barnsley. We are an independent operator offering freshly prepared dishes from our team of local chefs and knowledgeable bar team offering a unique casual dining and drinking experience.\nWe are open from 12noon til late Wednesday to Sunday\nFood served from 12pm until 9pm - Wednesday to Saturday / 12pm - 8pm Sunday\nSunday Roast served 12pm - 5pm Sunday\nAfternoon tea is available with Tea/coffee, freshly prepared sandwiches and cakes from 12pm onwards.\nServing freshly ground barista coffee and delicious cakes throughout the day.\nHappy hour drinks offers Wednesday, Thursday & Sunday 4pm-late and Friday Fizz from 4pm every Friday.\nBurgers, wraps, pizzas & sides are available to takeaway 12pm-9pm daily.\nOffers & Events\nFrom 4pm Wed, Thurs, Sunday", "domain": "food"}
{"url": "https://www.locationlusting.com/tag/drink/", "date": "2023-10-02T03:51:48Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510967.73/warc/CC-MAIN-20231002033129-20231002063129-00040.warc.gz", "language_score": 0.9717761278152466, "token_count": 840, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__46629077", "lang": "en", "text": "Having a couple Moroccan friends back home, I’ve had the pleasure of eating delicious Moroccan home cooking and I was so excited to have even more in Morocco! With so much to try, I’ve narrowed down some of the MUST EATS while in this fragrant country.\nI feel like this is one of the national dishes of Morocco. I can’t tell you how many times I’ve had Tajine but it was probably every night. This delicious stew can be made with beef, chicken, vegetables or camel and is cooked in a shallow cooking pot resulting in tender meats. While in Morocco, be sure to try Tajine at least once!\nCouscous is a fine grain and was commonly served with the Tajine. Couscous reminds me of finely milled rice and was very tasty when paired with other dishes. Although you can eat couscous alone, I would not recommend it as it is rather bland.\nIf you have never had pastilla, be sure to put this at the TOP of your list because you will want 10 more. Pastilla is a flaky sweet and savoury pie made with meat (typically chicken or pigeon) and is sprinkled with powdered sugar and cinnamon.\nMorocco is the land of olives so it makes perfect sense to taste the olives while in the country! you’ll be amazed by the variety of olives – oh the possibilities.\nBread or khobz is a staple in Morocco. You’ll find that this won’t be hard to find as every meal will come with some form of bread. Breakfast was always amazing – with the amount of bread offered at breakfast, you’ll be full in no time!\nThis street food is found nearly everywhere and is such a mid day treat! Looking for a quick lunch? or a pre lunch? I know that’s commonly what I do.. and this is the perfect amount of satisfaction! Although this isn’t on most “traditional Moroccan” must eats, it is very cheap and delicious – so it’s high on my list!\nThese tasty savoury puff pastries filled with meat and cheese are highly recommended. If you’re telling yourself to only have 2, please let me know how that goes.. these little guys are so tasty you’ll want the entire platter!\nZaalouk is referred to as a Moroccan salad but in my opinion it resembles more of a hummus. It is commonly made with eggplant and eaten with bread. It can be eaten alone; however I personally enjoy eating it like a dip with bread of some form.\nI never knew this was a thing until I came to Morocco and I’m so glad to have encountered it! When having dessert or finishing a meal, it is very common that fruit is offered. Moroccan fruit was typically offered with cinnamon sprinkled on top. This was mind blowing because it was so delicious and had never crossed my mind as a perfect pairing.\nFor the adventurous foodies out there – camel is offered in burgers, kebabs, Tajine, etc. The taste is a little gamey and we tried it in camel Tajine as well as a camel burger from Cafe O’ Clock in Fes!\nMy first introduction to Moroccan culture was the Moroccan whisky, the incredible mint tea. Probably still one of my favourite things about morocco is the mint tea! This delicious tea is made with fresh mint and heaps of sugar. I typically enjoy my tea black, but mint tea really changed my mind. I enjoyed it so much, I ended up buying one of the traditional teapots that it is steeped in. This will be available and offered everywhere you go, be prepared for the sweetest tea you’ll ever have (so good!).", "domain": "food"}
{"url": "https://corporacionavicola.com/?page_id=212&lang=en", "date": "2023-12-02T12:58:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100399.81/warc/CC-MAIN-20231202105028-20231202135028-00352.warc.gz", "language_score": 0.9273425340652466, "token_count": 95, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__170397407", "lang": "en", "text": "Slaughtering Plant of Corporación Avícola S.A.\nCORPASA has a slaughter capacity of 12,000 chickens per hour. In addition, this plant provides direct employment for about 500 workers.\nHere 60% of the Paraguayan production is produced and more than 80% of the poultry products that Paraguay exports.\nIt has the highest hygiene and quality standards, and is also the largest processor of chickens in the country for export.", "domain": "food"}
{"url": "https://www.chiapellasalumi.it/en/prodotti/crudi/lardi/lardo-al-barolo.php", "date": "2022-12-04T20:49:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710980.82/warc/CC-MAIN-20221204204504-20221204234504-00204.warc.gz", "language_score": 0.9785388112068176, "token_count": 166, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__166054499", "lang": "en", "text": "LARDO WITH BAROLO WINE\nThis unique and exclusive product, the result of ancient tradition, could only come from the Langhe, the home of good wine. Lardo with Barolo wine is made from pieces of prime-quality shoulder meat, processed and cut following the grain of the meat. Once trimmed, they are dry-salted with sea salt several times a day for several days and massaged by hand. After that, they are cured for about three months. Once cured to perfection, they are cleaned and checked for compliance with standards. They are then placed in oak barrels known as 'barriques', together with the Barolo DOCG wine, until the wine has been absorbed and the meat has taken on unique perfumes and aromas. Once vacuum packed, they are ready for sale.", "domain": "food"}
{"url": "https://comunivirtuosi.org/forget-the-coffee-what-will-starbucks-do-to-italys-environment/", "date": "2023-05-28T17:08:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224644309.7/warc/CC-MAIN-20230528150639-20230528180639-00662.warc.gz", "language_score": 0.9428040385246277, "token_count": 981, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__151126407", "lang": "en", "text": "Forget the coffee, what will Starbucks do to Italy’s environment?\nAn association of Italian activists has something to say about Starbucks coming to Italy – but it has nothing to do with the taste of their coffee.\nWhen Starbucks announced it would finally open its first ever Italian branch in Milan this September, it pledged to make its debut in the home of espresso with “humility and respect“.\nComuni Virtuosi, an association of environmentally responsible local authorities across Italy, hopes to hold the US mega-chain to its promise. It’s not asking Starbucks to change its coffee – just what it comes in.\nThe association is calling on Starbucks’ American management not to use any disposable cups in its Milan roastery, and instead serve drinks exclusively in in-house crockery or reusable to-go mugs.\n“A company made of 28,000 stores distributed in 77 countries, being attended daily by millions of people, has a huge potential to make a difference contributing to tackle the rising tide of coffee cup and other disposable tableware waste,” Comuni Virtuosi wrote in an appeal addressed directly to Starbucks founder Howard Schultz and backed by NGOs including Greenpeace Italy, WWF Italy and Zero Waste Europe.\nBy serving coffee in real cups, Starbucks would simply be following the example of thousands of Italian cafés and bars that pour millions of espressi each day into washable cups and glasses for customers to drink as quickly or as slowly as they like.\n“Our way of drinking coffee til now is much more sustainable than the takeaway coffee to go, that’s sure,” Comuni Virtuosi spokesperson Silvia Ricci told The Local.\nWhile traditional crockery remains more common in Italy than single-use cups, she says, the rise of fast-food chains – such as McDonald’s, which already has over 300 McCafés across Italy – means that disposable tableware is becoming more and more common.\n“It can be a chance that, through Starbucks, we change some of the more sustainable ways that we are consuming our expresso,” Ricci commented. “The point is that if we are being influenced much more by foreign chains coming to Italy, of course we can slowly change our habits.”\nLike many countries, Italy has gradually swapped its traditional patterns of consumption for less sustainable ones. From buying pre-wrapped produce at supermarkets instead of loose at greengrocers to ordering meals delivered at home instead of in a restaurant or shopping online for products shipped in layers of plastic and cardboard, many of our modern conveniences – just like ordering coffee to go – require more packaging and generate more waste.\nAnd while efforts to recycle or switch to biodegradable materials are welcome, better for the environment by far is using less to begin with.\nWhen Starbucks comes to Italy, it has the opportunity to set a good example, says Comuni Virtuosi. Instead of being offered cups made of paper or bioplastic that still go in the bin after one use, or inviting customers to recycle plastic ones – a costly process that generates yet more emissions – the association would like to see Starbucks present its clientele with a simple choice: buy a reusable mug, or drink your coffee in the café.\n“If you look at what Starbucks tried [in other countries], like latte levies [a small extra fee for disposable cups] or a discount for using the [reusable] to-go cup – this is not working, it will take ages and ages,” Ricci says.\n“I’m aware that it’s difficult to start a revolution in lifestyle habits, especially in countries where they are well-established, but in Italy we have the chance to start on the right foot.”\nBut what about the other great Starbucks debate: will Italians drink American coffee?\n“I’m not sure whether we would like so much the American coffee,” Ricci laughs, “because we are used to drink not so much liquid, you know?”\nPerhaps there are more ways than one that Starbucks should cut back if it wants to make it in Milan.\nJessica Phelan-The Local Italy\nWhy it is so hard to design a better paper cup?\nWe won’t save the Earth with a better kind of disposable coffee cup\nNon salveremo la Terra con una “migliore “ tazza di caffè usa e getta\nItalians ask Starbucks to serve coffee in reusable cups -Treehugger\nWhy coffee in Italy is a culture you must taste to understand\nWar on plastic leaves manufacturers clutching at straws", "domain": "food"}
{"url": "https://arlott.my.id/homemade-breakfast-burritos-start-the-day-with-flavor-and-family-bonding.html", "date": "2024-02-23T21:29:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474445.77/warc/CC-MAIN-20240223185223-20240223215223-00529.warc.gz", "language_score": 0.6869755983352661, "token_count": 1228, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__196915730", "lang": "en", "text": "Are yοu searching fοr a breakfast idea that cοmbines deliciοus flavοrs and quality time with yοur family? Lοοk nο further than homemade breakfast burritοs! This versatile and satisfying meal nοt οnly fills yοur belly but alsο prοvides an οppοrtunity fοr family members tο cοme tοgether and bοnd in the kitchen. In this blοg pοst, we’ll guide yοu thrοugh the prοcess οf creating mοuthwatering breakfast burritοs frοm scratch. Get ready tο embark οn a flavοrful culinary jοurney while creating lasting memοries with yοur lοved οnes.\nGathering Ingredients and Preparing the Basics\nBefοre diving intο the wοrld οf breakfast burritοs, it’s essential tο gather the necessary ingredients and prepare the basics. Here’s what yοu’ll need:\n- Large flοur tοrtillas\n- Yοur chοice οf prοtein (e.g., crispy bacοn, savοry sausage, οr diced ham)\n- Shredded cheese (cheddar, Mοnterey Jack, οr a blend)\n- Diced vegetables (bell peppers, οniοns, tοmatοes, and mushrοοms)\n- Salt and pepper tο taste\n- οptiοnal extras: avοcadο, salsa, sοur cream, οr hοt sauce\n- Start by cοοking yοur chοsen prοtein accοrding tο its specific instructiοns. Crumble the cοοked bacοn οr sausage, οr dice the ham.\n- In a bοwl, whisk the eggs with a pinch οf salt and pepper until well beaten.\n- In a separate pan, sauté the diced vegetables until tender.\n- Add the beaten eggs tο the pan and cοοk, stirring οccasiοnally until fluffy and fully cοοked.\n- Warm the flοur tοrtillas in a dry skillet οr micrοwave tο make them pliable.\nAssembling and Custοmizing Yοur Breakfast Burritοs\nThe beauty οf hοmemade breakfast burritοs lies in their custοmizability. Each family member can persοnalize their burritο accοrding tο their taste preferences. Fοllοw these steps tο assemble yοur breakfast burritοs:\n- Lay a warm tοrtilla οn a flat surface.\n- Place a generοus spοοnful οf the scrambled eggs in the center οf the tοrtilla.\n- Add a pοrtiοn οf the cοοked prοtein οn tοp οf the eggs.\n- Sprinkle shredded cheese οver the filling.\n- If desired, add sautéed vegetables and any οptiοnal extras, such as avοcadο slices οr a dοllοp οf salsa.\n- Fοld in the sides οf the tοrtilla, then rοll it up tightly, tucking in the filling as yοu gο.\nEnjοying the Breakfast Burritο Feast\nWith the breakfast burritοs assembled, it’s time tο enjοy the fruits οf yοur labοr and relish in the flavοrs tοgether as a family. Cοnsider these tips fοr a memοrable breakfast burritο feast:\n- Create a Burritο Bar: Set up a burritο bar with bοwls οf additiοnal tοppings and cοndiments, such as extra cheese, diced tοmatοes, chοpped cilantrο, οr hοt sauce. This allοws everyοne tο custοmize their burritοs further.\n- Family-Style Dining: Gather arοund the table and enjοy the breakfast burritοs family-style. Encοurage cοnversatiοn, laughter, and sharing stοries while relishing the deliciοus flavοrs.\n- Pair with Refreshing Beverages: Serve the breakfast burritοs with a selectiοn οf refreshing beverages like freshly squeezed οrange juice, iced cοffee, οr herbal tea. This cοmpletes the mοrning feast and adds a tοuch οf indulgence.\nHοmemade breakfast burritοs οffer a delightful cοmbinatiοn οf flavοr and family bοnding. By gathering ingredients, preparing the basics, assembling persοnalized burritοs, and savοring the feast tοgether, yοu create an οppοrtunity fοr cοnnectiοn and shared enjοyment. Start yοur day with a burst οf flavοr and the warmth οf family as yοu indulge in the scrumptiοus gοοdness οf hοmemade breakfast burritοs.", "domain": "food"}
{"url": "https://openyourcan.com/canned-vegetables/", "date": "2020-02-19T19:39:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-10/segments/1581875144167.31/warc/CC-MAIN-20200219184416-20200219214416-00086.warc.gz", "language_score": 0.9685488343238831, "token_count": 839, "dump": "CC-MAIN-2020-10", "global_id": "webtext-fineweb__CC-MAIN-2020-10__0__98962522", "lang": "en", "text": "Surveys commissioned by the Canned Food Alliance that was recently published in the last seven years point in the direction that over 80 percent of Americans either consume or prepare meals that consist of canned foods several times in a single month.\nAmericans who consume canned foods at least three times a week measure to be over 30 percent, which means that canned foods are a huge part of American household meals.\nDepending on the product being canned, the canning process itself can vary, but it typically consists of three vital steps.\nThe three steps listed above permits canned food to be edible from anywhere between one to five years. Sometimes the canned food can last even longer, so it all depends on the food being preserved.\nFor those who have doubts that canned foods may be healthy for you and your family, you may want to think again.\nNumerous studies all prove that some of the most commonly consumed canned legumes and vegetables are not only more affordable than its fresh counterpart, but are also healthier as well.\nSince the canning process requires heating as a necessary step, it helps bring out certain nutrients that otherwise go unnoticed by your daily American household. In fact, certain compounds in the vegetables and legumes increase due to the heating exposure.\nRaw vegetables such as tomatoes and corn end up releasing more antioxidants during the canning process than if you had decided to eat them raw.\nFor those who want to make a pumpkin pie, but don’t have the time on their hands to spend hours carving a pumpkin should seriously consider using the canned version.\nRaw pumpkin is already known to be a rich source of carotenoids, which effectively reduces your chance of developing certain cancers and eye diseases. However, if you were to use the canned version of pumpkin, the carotenoid content is significantly increased.\nOther than the increase in carotenoid content, concentrated pumpkin that’s been canned has reported increased levels of vitamin K, calcium, iron, as well as magnesium.\nAll sorts of beans from pinto to kidney to black are excellent ways to add a little bit of flavor, protein, and fiber to your daily soup or stews. Even though beans lose folate during the canning process, it does receive an increase in both calcium and iron content.\nSince canned beans come loaded with a lot more sodium than is necessary for a single dish, nutritionists recommend washing them before cooking. This washing step alone will remove over 30 percent of the sodium present.\nFor families that are low in cash but still want to eat healthy, canned foods are a viable option that you should take advantage of. In regards to price, canned vegetables will cost as low as 50 percent less than the cost of its frozen equivalent.\nWhen comparing the prices of fresh to canned produce, canned produce will save you a whopping 20 percent on groceries. Keep in mind that there is virtually no difference between the two when it comes to nutritional value.\nCanned foods that are high in sodium content to absurd amounts can be bad for you and your family. Americans already consume too much sodium as it is, so you want to stay away from consuming canned foods that load their vegetables with sodium to enhance the taste.\nThe answer to “is can food bad?” depends on the study you read up on. Bisphenol A, otherwise known as BPA, is an ingredient that’s commonly utilized to coat cans. Numerous studies point to the fact the BPA is a well-known endocrine disruptor.\nEven though the EPA classifies BPA coated cans as being perfectly safe, studies recommend you buy cans that are coated with other ingredients.\nIf you ever catch yourself asking the question, “is canned food healthy?” then remember the information you discovered here today.\nCanned food is always an excellent alternative to the more expensive organic fresh produce that makes it impossible to eat well and maintain a healthy lifestyle.\nFor those who still have further questions about canned foods and its healthy qualities, you should feel free to leave them below. We will make sure to answer in as quickly as we can.", "domain": "food"}
{"url": "https://www.supplementsbymail.com/product/yogi-perfect-energy-herbal-tea-vanilla-spice-16-tea-bags/", "date": "2021-12-01T13:53:17Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-49/segments/1637964360803.0/warc/CC-MAIN-20211201113241-20211201143241-00247.warc.gz", "language_score": 0.7821055054664612, "token_count": 142, "dump": "CC-MAIN-2021-49", "global_id": "webtext-fineweb__CC-MAIN-2021-49__0__8784891", "lang": "en", "text": "Yogi Perfect Energy Herbal Tea Vanilla Spice 16 Tea Bags\nEnergizes and Supports Focus. Contains Caffeine. Non-GMO Verified. Kosher. Vegan. Yogi Vanilla Spice Perfect Energy tea combines Green Tea and Assam Black Tea with amino acid L-Theanine to provide a natural energy boost. Ashwagandha, an Ayurvedic herb traditionally used to help focus the mind; combines with rich Vanilla Bean and warming spices to add intriguingly delicious flavor. Sip on Yogi Vanilla Spice Perfect Energy tea for a sweetly-spiced tea that helps to energize the body and focus the mind.", "domain": "food"}
{"url": "https://eltownhall.com/government/departments/parks-recreation/youth-services/whats-cookin-for-kids/", "date": "2021-07-29T16:43:53Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046153860.57/warc/CC-MAIN-20210729140649-20210729170649-00044.warc.gz", "language_score": 0.9048320055007935, "token_count": 146, "dump": "CC-MAIN-2021-31", "global_id": "webtext-fineweb__CC-MAIN-2021-31__0__248532715", "lang": "en", "text": "Participants will learn cooking techniques, while preparing yummy meals. Participants will be given instruction and assistance in learning some basic meals they can contribute to their family’s weekly menu! Parents please take note: Youth must be mature and responsible, as they will be handling sharp knives and hot items in the kitchen. Participants should bring Tupperware to bring leftover goodies home with them on some days. This class is open to children in grades 6-8.\nTime: 9:30 – 11:30 am\nLocation: The Community Center in the main kitchen\nMeeting Dates: 4/26, 5/3, 5/10, 5/17\nFee: $50 resident/ $65 Non-resident", "domain": "food"}
{"url": "https://www.windowcoffeebar.com/about", "date": "2021-09-16T16:40:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780053657.29/warc/CC-MAIN-20210916145123-20210916175123-00481.warc.gz", "language_score": 0.9593514204025269, "token_count": 538, "dump": "CC-MAIN-2021-39", "global_id": "webtext-fineweb__CC-MAIN-2021-39__0__10654572", "lang": "en", "text": "Window Coffee Bar began with our passion for quality coffee and espresso. We craved something that stands out among popular chains like Starbucks and Dunkin’. We are one of Phoenix’s newest locally-owned coffee shops.\nWith only about 100 square feet to work with on the backside of The Hive on 16th, co-owners Marcus Sanchez and Homero Medrano decided the best use of the space was to install a window from which customers could order and that faces a shared, open-air courtyard. The design and layout resulted from a fun collaboration with the new owner of The Hive on 16th, Tennille Neilsen, who transformed the backyard area into a modern, inviting, and pet-friendly courtyard that is also great for social-distancing. The Hive on 16th is a community enclave of local working artists, which is one of the main elements that attracted Sanchez and Medrano to the space.\nWe pride ourselves in serving our customers next-level coffees, teas, and baked goods, all sourced from local vendors. We have a similar system as the “big guys” but on a much smaller scale. I feel especially proud of our business, though, because not only are we serving up great products; we are supporting local workers and interacting with the community, with our neighbors. We want anyone who visits Window to have options to choose from, so we proudly offer alternative milks as well as gluten-free and/or vegan food items. When you support our business, you are helping to support the community as well.\nOur most popular drinks include the fresh-squeezed lavender lemonade, prickly pear tea, cold brew coffee, as well as iced lattes with unique flavors such as burnt cream, vanilla lavender, Aztec mocha, lucky charms with marshmallows, churro, and even the health-conscious mushroom chaga latte. We source amazing pastries such as homemade pop-tarts in flavors like raspberry prickly pear, brown sugar date, and blueberry lime (flavors you won’t find at other shops), as well as vegan donuts in raspberry pistachio, orange zest vanilla, and churro flavors. Other customer favorites include our gluten-free banana nut muffins and our increasingly-famous avocado toast.\nOur space was created to be enjoyed with company, though we’ve also made it very easy to social-distance during the era of COVID-19. We want everyone to feel welcome at Window Coffee Bar, and this is reflected in our neon sign: COME AS YOU ARE.", "domain": "food"}
{"url": "https://www.somethingfishytropicals.com/sera-bettagran-nature-50-ml-24g.html", "date": "2023-12-01T10:24:36Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100286.10/warc/CC-MAIN-20231201084429-20231201114429-00354.warc.gz", "language_score": 0.8421981930732727, "token_count": 402, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__128931053", "lang": "en", "text": "Fine granules with natural astaxanthin (50 mg/kg of food) for Betta\nsera Bettagran Nature is the easily digestible color food without dyes and preservatives for labyrinth fish such as Betta.\nThe color development is supported in a directed and natural way by high quality ingredients such as astaxanthin (50 mg/kg of food) from Haematococcus algae. Prebiotic ingredients additionally support disease resistance. It contains insect meal as a high quality protein source which is also resource saving.\nThe slowly sinking soft, fine granules quickly become smooth in water, but keep their shape very well and do not pollute the water.\nComplete feed for all ornamental fish\ncorn starch, wheat gluten, fish meal, Ca-caseinate, Hermetia (6%), wheat flour, fish oil (containing 49% omega fatty acids), brewers yeast, wheat germ, gammarus, mannan oligosaccharides, herbs, alfalfa, stinging nettle, parsley, Haematococcus algae (corresponds to 50 mg astaxanthin per kg of food), sea algae, paprika, spirulina, green-lipped mussel, spinach, carrots, garlic.\nMin. Crude Protein 38.2%, Min. Crude Fat 7.3%, Max. Crude Fiber 5.2%, Max. Moisture 6.0%, Max. Crude Ash 5.8%.\nVitamins and provitamins: Vit. A 16,800 IU/lb., Vit. D3 820 IU/lb., Vit. E (D, L-α-tocopheryl acetate) 54 IU/lb., Vit. B1 16 mg/lb., Vit. B2 41 mg/lb., Stabilized Vit. C (L-ascorbyl monophosphate) 250 mg/lb.\nYou cart is currently empty", "domain": "food"}
{"url": "http://jefflowe.ca/2020/10/29/the-best-coleslaw-ever/", "date": "2023-09-29T03:29:51Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510481.79/warc/CC-MAIN-20230929022639-20230929052639-00646.warc.gz", "language_score": 0.7635497450828552, "token_count": 183, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__173326815", "lang": "en", "text": "The Best Coleslaw Ever\n- 8 Cups shredded cabbage (Green & Red 75%/25%)\n- 1-1/4 tsp Salt\n- 3 Cups Carrot, Grated\n- 1/2 Cup Onion, diced\n- 1/3 Cup white vinegar\n- 2 tbsp vegetable oil\n- 4 tsp sugar\n- 1 tsp dry mustard powder\n- 1/2 tsp celery seed, ground lightly.\n- 1/4 Cup Fresh Parsley, chopped\n- Shred the cabbage, onioin, parsley, and carrot, combine in a bowl\n- Combine Salt, vinegar, veggie oil, sugar, celery seed in another bowl and mix it up.\n- Pour Dressing over and mix well.\n- Cover loosely with plastic wrap and refrigerate for a little while to let flavours soak in, at least 15 mins.", "domain": "food"}
{"url": "http://www.advantagewareny.com/", "date": "2014-12-21T11:18:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2014-52/segments/1418802771091.111/warc/CC-MAIN-20141217075251-00001-ip-10-231-17-201.ec2.internal.warc.gz", "language_score": 0.9260628819465637, "token_count": 211, "dump": "CC-MAIN-2014-52", "global_id": "webtext-fineweb__CC-MAIN-2014-52__0__152782287", "lang": "en", "text": "Charles Snack Foods, Inc. has been in the snack food business throughout the Tri-State Area for over 35 years. We\nare known for our outstanding customer service and extensive product line. It is a reputation that we are\nvery proud of and strive to uphold on a daily basis.\nYou may choose from our extensive line of Herr's Potato Chips and Snack Food items, including bulk potato chips, tortilla chips, concession pretzels and popcorn. We are a distributor of Planters Peanut Products, Nabisco Cookie Products, and Hershey Candy Products.\nWe also carry a full line of candy products to service your mini bars or special function needs. These popular treats include cotton candy, malt balls, Twizzlers, Pringles, Terra Chips, Power Bars and Yogurt Pretzels. Private labeling of products is available, in which the name of your establishment is displayed on complimentary items.\nPlease call us with any questions or special requests. We are looking forward to fulfilling all of your snack food needs.", "domain": "food"}
{"url": "https://kinaceramics.com/products/plates-and-platters/bread-dipping-plate-for-olive-oil-labyrinth-50268111", "date": "2024-02-23T04:22:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474360.86/warc/CC-MAIN-20240223021632-20240223051632-00640.warc.gz", "language_score": 0.9116114377975464, "token_count": 117, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__86253735", "lang": "en", "text": "This small textured plate was designed for sharing food enthusiasts. Pour olive oil and balsamic vinegar to reveal the maze pattern on the plate.\nServe homemade bread, olives and cheese to your guest and enjoy your tapas meal.\nThe plate has simple square shape and it is decorated with detailed labyrinth pattern.\nIt will be elegant and modern accent on your table while serving food. It is handmade of English Bone China.\nExcellent gift for foodies, chefs and design lovers.\nSize: 15x15cm / 5.9\"x 5.9\"", "domain": "food"}
{"url": "https://www.rooseveltdairy.com/", "date": "2019-11-12T14:38:09Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496665573.50/warc/CC-MAIN-20191112124615-20191112152615-00317.warc.gz", "language_score": 0.9406507015228271, "token_count": 165, "dump": "CC-MAIN-2019-47", "global_id": "webtext-fineweb__CC-MAIN-2019-47__0__76793696", "lang": "en", "text": "Established in 1996, Roosevelt Dairy Trade distributes the full range of dairy ingredients to the food and feed industries. Our success revolves around the knowledge and experience of our traders. Every trader at Roosevelt Dairy Trade has over 20+ years of experience in trading dairy commodities. We have worked together as a team for the majority of that time resulting in a unified trading platform that efficiently serves the food and feed industries both domestically and overseas.\nWe are well connected to all major dairy suppliers in the U.S. We also actively trade on the CME dairy futures market. This involvement enables us to reduce market volatility and address risk management goals for our customers.\nWe can supply you with any dairy commodity you may require and are always available to discuss market strategies, current price trends, or any other factor that may affect our markets.", "domain": "food"}
{"url": "http://centralbedfordshire.gov.uk/waste/recycling/food.aspx", "date": "2017-04-23T09:57:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917118519.29/warc/CC-MAIN-20170423031158-00631-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.8996961116790771, "token_count": 553, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__142829780", "lang": "en", "text": "Food waste bin\nHow to use your kitchen caddy\nResidents in the north (PDF 2.3MB) of Central Bedfordshire are provided with a small 7 litre brown kitchen caddy and larger 23 litre brown collection container for their food waste.\nWe collect food waste weekly on the same day as your other waste collections; just follow these 2 steps:\n- line your small kitchen caddy with the polythene food waste bags provided. Please DO NOT use any other type of carrier bags. If you run out of the polythene food waste bags please wrap any food waste inside newspaper\n- when it is full, tie the bag and put it into your larger, outside, 23 litre food waste caddy\nThe outside food bins have lockable lids, which will keep flies out and help deter rats, foxes and squirrels!\nReorder polythene food waste bags\nIf you require more polythene food waste bags please attach the request tag found at the end of the current roll onto your caddy or call us on 0300 300 8302.\nWhat goes in your brown food waste caddy?\n- meat and fish - raw and cooked (including small bones)\n- raw and cooked vegetables and fruit (including peelings)\n- all dairy products such as cheese\n- eggs (including shells)\n- bread, pastries and cakes\n- pasta, rice and beans\n- teabags and coffee grounds\n- uneaten leftovers from dishes and plates (including fish and poultry bones)\n- out-of-date food\nWhat cannot go in your brown food waste caddy?\n- plastic bag or wrapping\n- plastic or polystyrene pots or trays\n- tin foil or food containers\n- cardboard packaging\n- liquids like cooking oil or juice\n- large meat bones\n- garden waste\n- glass or china\n- pet mess, litter or bedding\nWhat happens to your food waste?\nFood waste collected from your brown caddy is taken to an anaerobic digestion facility operated by Tamar (link opens in new window).\nHere, it is heated to a high temperature to remove bacteria and make it safe. It is placed in a sealed vessel where the mixture breaks down and the methane gases produced are collected. Electricity is generated from the methane gas collected, which is fed back to the national grid.\nThe fertilizer produced is used on farmers’ land; therefore all your waste food will be recycled and used for good purposes.\nIf your waste bin or garden waste sacks are lost, damaged, or need replacing, please telephone 0300 300 8302 or email email@example.com.", "domain": "food"}
{"url": "https://zizzoscoffeehouse.com/", "date": "2022-12-03T21:24:24Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710941.43/warc/CC-MAIN-20221203212026-20221204002026-00235.warc.gz", "language_score": 0.9316326975822449, "token_count": 197, "dump": "CC-MAIN-2022-49", "global_id": "webtext-fineweb__CC-MAIN-2022-49__0__8747612", "lang": "en", "text": "We pride ourselves on providing a variety of fair trade tea and coffee. We work with local coffee bean supplier Santa Cruz Coffee Roasting and local bakeries such as Aldo's & Sweet Bean Bakery vegan pastries to source the freshest, highest quality offerings. We also do some baking in house!\nSunny days guarantee that our patio will be full of guests enjoying a drink or treat. On not-so-sunny days, we also offer comfortable seating inside our cafe with free wifi and plenty of outlets!\nAlthough we offer a wide variety of hot and iced drinks, we also provide savory and sweet food options along with vegan & gluten free offerings! So whether you're stopping for your morning coffee, lunch, or an afternoon snack, we've got you covered!\nOrdering coming soon", "domain": "food"}
{"url": "http://www.bambooandtikis.com/blog/easy-halloween-food-ideas", "date": "2015-04-01T05:44:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2015-14/segments/1427131303502.37/warc/CC-MAIN-20150323172143-00094-ip-10-168-14-71.ec2.internal.warc.gz", "language_score": 0.9202356934547424, "token_count": 579, "dump": "CC-MAIN-2015-14", "global_id": "webtext-fineweb__CC-MAIN-2015-14__0__140473799", "lang": "en", "text": "Easy Halloween Food Ideas\nWith Halloween just a couple days away, we wanted to give you some yummy tricks that will easily help make your event or evening a delicious treat!\nWe recently gave ideas on how to decorate or create a \"Tropicallly Themed\" Halloween event. Well now here are some quick fix ideas to create some themed eats, that will not only free up time for you to enjoy your night, but also have your guests screaming for more.\nJack O' Veggies\nHalloween treats don't always have to be packed with sugar, but can also be good for you and fun to eat. Create a fun pumpkin veggie platter by arranging baby carrots a platter, using either zucchini or cucumber as the teeth, and different types of dip for the eyes and nose. For the pumpkin stem, you can either use a crown of broccoli, or slice the broccoli on a small plate to be another flavor to taste.\nAt any local grocery store, you can pick up a Jello mix that usually only requires a dish or tray and some hot water, to make. For a gooey and absolutely delectable treat, purchase grape flavored Jello that will have a darker color and slice grapes, blackberries, blueberries, and gummy worms to add to the Jello before it settles. Once it hardens to it's jiggly form, you'll have a flavorful dish with a brain dripping gooey texture.\nYou can do this prior to your event, or make decorating cupcakes a yummy activity for everyone to enjoy. Using ordinary cupcakes and frosting, you can decorate the top of the cupcakes with colorful patterns, a ghostly figure and even halloween colored sprinkles. Black and Orange M&Ms add boo-tiful colors and another texture of tasty chocolate treat to the cupcake and frosting.\nKeep in mind that you can decorate cookies, pies or any other dessert in addtion to cupcakes.\nPoint your guests to a delectable scare by creating these realistic looking fingers. By using mozzarella sticks, you can shape them into fingers, press knuckle marks into them and use anyting from bell peppers to sliced carrots for the fingernails.\nThis Halloween, create an array of fun without dedicating too much time, so that you too can join in on the ghoulish tricks and treats. By using everyday vegetales that offer vibrant colors and textures you can have not only visually bewitching snacks that taste great, but are also healthy. Many grocery stores sell pre-made frosting and desserts that you can either decorate yourself, or allow your guests to decorate together as a group activity.\nAll of this, with some decorations and good company, will ensure a scare-tastic Halloween.", "domain": "food"}
{"url": "https://www.pieintheskytearooms.co.uk/", "date": "2019-10-24T05:49:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570987841291.79/warc/CC-MAIN-20191024040131-20191024063631-00339.warc.gz", "language_score": 0.944086492061615, "token_count": 118, "dump": "CC-MAIN-2019-43", "global_id": "webtext-fineweb__CC-MAIN-2019-43__0__89461905", "lang": "en", "text": "We first opened our little tea rooms back in 2016. We had the vision of providing a cosy welcoming environment for a variety of customers, also making it child and dog friendly.\nA delightful place where people can come and enjoy a wide range of drinks, snacks and light lunches, not forgetting the delicious locally made cakes!\nWe endeavour to cater for most dietary requirements, just drop us a line or ask when you come in for guidance on food content or special requests.\nWe welcome feedback and any suggestions you may have as to how we can make your visit even more enjoyable.", "domain": "food"}
{"url": "http://www.shopirisusa.com/pet/pet-dogs/dog-food-storage", "date": "2017-03-30T00:38:05Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218191444.45/warc/CC-MAIN-20170322212951-00374-ip-10-233-31-227.ec2.internal.warc.gz", "language_score": 0.8963854908943176, "token_count": 157, "dump": "CC-MAIN-2017-13", "global_id": "webtext-fineweb__CC-MAIN-2017-13__0__288984036", "lang": "en", "text": "Dog Food Storage\nFind the Pet Food Containers That Suit Your Needs.\nWe offer pet food storage in a variety of sizes to fit your needs. Whether your pup is a six pound Chihuahua, or a two hundred pound Mastiff, you can find the right size container for Fido's favorite treats and food. Air tight and mounted on heavy duty casters for easy movement and access, our pet food containers make dinner time serving a breeze and out-of-the-way storage convenient and unencumbered. With snap lock latches, your pooch's supply of goodies will be safe from moisture, humidity, pests, and him sneaking a snack between meals. The translucent body of the container allows you to check at a glance your on-hand supply.", "domain": "food"}
{"url": "https://www.imageplus.ca/updates/eating-foods-benefit-eyesight/", "date": "2023-10-03T19:49:34Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233511220.71/warc/CC-MAIN-20231003192425-20231003222425-00596.warc.gz", "language_score": 0.9412814974784851, "token_count": 743, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__275673944", "lang": "en", "text": "For many, the start of a new year is a chance to put your health first and take better care of yourself. Whether your resolution is to start and exercise routine or being more mindful of what you eat, being aware of how food affects and benefits your vision is a great start.\nResearch shows that certain nutrients and vitamins can help prevent eye-related diseases. Here’s some foods you should incorporate into your diet and start working towards improving your vision as well as your overall health:\nSeafood is packed with health benefits. With high levels of omega-3 fatty acids, cold-water fish help reduce inflammation and help prevent dry eyes, cataracts and macular degeneration. You can source omega-3s in fish such as salmon, mackerel and herring, or freshly ground flaxseeds and walnuts if you aren’t a fan of seafood.\nAlthough it may seem hard to believe that fats are essential for our health, our bodies can’t properly function without it. Fatty acids are the critical in the normal production and functioning of our cells, muscles, nerves and major organs.\nLeafy green vegetables are known for being a superfood because they contain two antioxidants, Zeaxanthin and Lutein. Both nutrients are stored in the macula, which is part of your retina that naturally acts as sunblock and protects your eyes from harsh and damaging lights. They can help prevent cataracts and macular degeneration and can be found in foods like spinach, kale, collard greens and swiss chard. Cookinglight suggests that you should try eating your greens with a bit of olive oil to ensure you absorb more nutrients as they are fat soluble.\nOrange Fruits and Vegetables\nCarrots, sweet potatoes, pumpkin, cantaloupe and butternut squash are all full of Beta-carotene and Vitamin A, which are crucial in helping reduce the progression of macular degeneration. Registered dieticians note that Beta-carotene help the eyes adjust to low levels at night time. Vitamin A helps the surface of our eyes and mucous membranes and reduce the risk of eye infections, but one of the first signs of a deficiency is vision problems at night!\nWhole grains contain Vitamin E, and zinc, which all help reduce your risk of developing cataracts or another age-related degenerating condition. They also reduce the likelihood of your blood sugar levels rising which can damage your retina. Vitamin E is found in food such as almonds, sunflower seeds and hazelnuts, while foods like oysters, beef, crab and turkey contain high levels of Zinc.\nAll About Vision states eating whole grains that have a very low glycemic index may reduce the risk for macular degeneration. You can easily start incorporating whole grains into your diet by swapping out pasta for quinoa or white rice for brown rice.\nBeyond eating healthy, discussing any vision problems or concerns with your optometrist or our vision care team can be the start of a life without boundaries. Book a complimentary assessment with and find out whether laser eye surgery is right for you.\nEven with eating right, annual or semi-annual visits to your optometrist should be part of your regular health routine. They are often covered by extended health benefits plans – even if you don’t have coverage for glasses or other vision correction.\nIf you’ve had laser vision correction, it’s still important to visit your optometrist regularly as they test and check for many different eye health issues.", "domain": "food"}
{"url": "https://www.thatgirlwhobakes.com/about_us", "date": "2021-04-15T04:54:47Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038083007.51/warc/CC-MAIN-20210415035637-20210415065637-00006.warc.gz", "language_score": 0.9642386436462402, "token_count": 244, "dump": "CC-MAIN-2021-17", "global_id": "webtext-fineweb__CC-MAIN-2021-17__0__100983655", "lang": "en", "text": "Hello and welcome to That Girl Who Bakes!\nWe are a unique bakery offering everything from macarons to birthday cakes and wedding favours. We pride ourselves on our creative designs and flavour combinations. In the shop we have a cake counter that changes daily, which consists of brownies, blondies, loaded cookies, brookies, layer cakes, cake jars and cupcakes. We also sell freshly ground coffees and the most luxurious hot chocolates.\nAll of our bakes are made using the best quality products and we handmake everything that goes into our products. This is something that we are very proud to say, as we know exactly what goes into the bakes that you know and love!\nCakes 'n' Shakes is a new concept for 2019, you can choose a cupcake flavour from our daily counter, and turn it into a shake!\nWe specialise in themed cakes and drip cakes, although no cake idea is off limits!\nWe welcome you to our stall and we hope you love it just as much as we do!\nP.S. we've been told our brownies are the best in the world! Now how can you resist that?!", "domain": "food"}
{"url": "http://www.westernwolves.org/index.php/news/12/59/WOLVES-PREFER-FISHING-TO-HUNTING", "date": "2017-04-23T15:50:27Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917118713.1/warc/CC-MAIN-20170423031158-00051-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9668220281600952, "token_count": 243, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__252380501", "lang": "en", "text": "Wolves in western Canada prefer to fish for salmon when it is in season rather than hunt deer or other wild game, researchers have found.\nScientists studied the eating habits of wolf packs in British Columbia.\nDeer is the staple food of the wolves in the spring and summer but they often injure themselves hunting them.\nWhen Pacific salmon return to the region's rivers to spawn in the autumn, the wolves prefer the taste of the more nutritious and easier-to-catch fish.\nThe researchers studied the droppings and hair of eight wolf groups over four years to discover what they ate.\nThey had expected the wolves to switch to salmon only if deer were in short supply but this was not the case.\n\"Selecting benign prey such as salmon makes sense from a safety point of view,\" wrote Dr Chris Darimont, from the University of Victoria, BC, and his colleagues in the journal BMC Ecology.\n\"While hunting deer, wolves commonly incur serious and often fatal injuries,\" the researchers said, adding that salmon fishing is much less time consuming than tracking deer in the forest.\"In addition to safety benefits, we determined that salmon also provides enhanced nutrition over deer, especially in fat and energy.\"", "domain": "food"}
{"url": "http://myzinos.com/", "date": "2016-10-25T08:22:13Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2016-44/segments/1476988720000.45/warc/CC-MAIN-20161020183840-00490-ip-10-171-6-4.ec2.internal.warc.gz", "language_score": 0.850003719329834, "token_count": 335, "dump": "CC-MAIN-2016-44", "global_id": "webtext-fineweb__CC-MAIN-2016-44__0__10597815", "lang": "en", "text": "El Paso's only AUTHENTIC Greek cuisine!\nWEST EL PASO Zino's Greek and Mediterranean Cuisine\n7040 N Mesa ste H, El Paso, TX 79912\nOpen Monday - Thursday 11:00am - 8:30pm, Friday & Saturday 11:00am - 9:30pm, OPEN on Sunday 12:00pm - 8:00pm\nEAST EL PASO Zino's Greek and Mediterranean Cuisine\n6590 Montana Ave ste H, El Paso, TX 79925\nOpen Monday - Thursday 11:00am - 8:30pm, Friday & Saturday 11:00am - 9:30pm, Closed Sunday\nCall us for the best catering experience in El Paso |ZinosGreek@aol.com\nWelcome to Zino's! Our authentic menu creates a truly unique and enjoyable bistro dining experience. Zino's mission is to provide our discerning customers with outstanding fresh Greek and Mediterranean cuisine with consistantly excellent service.\nZino's offers the finest foods with exciting dishes. Chef Zino makes sure every dish is created using only the freshest, finest ingredients.\nWe serve only the choicest meats and seafood, freshest vegetables, and desserts that are baked fresh daily.\nWe are open on the West Side at 7040 North Mesa, Ste H. On the corner of Mesa and Resler, we are 5 doors down from Albertson's. And now Closer to you at 6590 Montana, Ste H East El Paso TX.\nWe use only the finest ingredients\nCome taste the Mediterranean -\nWhere the Customer is King", "domain": "food"}
{"url": "https://kamadugha.org/milk-from-desi-cow-is-a2-milk/", "date": "2023-12-02T12:23:10Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100399.81/warc/CC-MAIN-20231202105028-20231202135028-00532.warc.gz", "language_score": 0.9372431635856628, "token_count": 830, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__292449041", "lang": "en", "text": "What is A 1 and A 2 milk?\nMilk that contains A1 beta casein is termed as A1 milk (produced by cross breeds & exotic breeds) and milk containing A2 beta casein is termed as A2 milk (Produced by Indigenous cows or Desi cows). There are various studies reporting consumption of A2 milk is safe, nutritious and beneficial to human health. About A1 and A2 beta-casein content in milk is elaborately explained in the book Devil in the Milk by Keith Woodford.\nComposition of milk\nMilk is composed of about 85% water. The remaining 15% is the milk sugar lactose, protein, fat, and minerals. The protein portion is 80% casein and 20% whey. Beta-casein is 30% of the total protein content in the milk.\nAll proteins are made up of long chains of amino acids. Beta casein is a chain of 209 amino acids. Due to various reasons mutations occurred and the gene encoding beta-casein was mutated and changed. The mutations took place in such a way that the 67th amino acid in the 209 amino acid chain (beta-casein protein) was switched from Proline to Histidine. This new kind of beta-casein that was created is known as A1 beta-casein.\nThe cause for concern with milk containing A1 beta-casein is that the 67th amino acid switch from proline to histidine readily allows a digestive enzyme to cut out a 7 amino acid segment of the protein immediately adjacent to that histidine. When proline is present in that location (as it is in A2 beta-casein), that same segment is either not separated at all or the separation occurs at a very low rate. The 7 amino acid segment that is separated from A1 beta casein is known as beta-casomorphin-7, often abbreviated as BCM-7.\nBCM-7 is the real “devil” in A1 milk for a number of reasons. It is an exogenous (doesn’t naturally occur within the human body) opioid that interacts with the human digestive system, internal organs, and brainstem. BCM-7 has been linked to type I diabetes, cardiovascular diseases, autism, neurological problems and other serious non-communicable diseases as well.\nAdverse effects of A1 milk\n- BCM -7 from A1 milk causes damage to nervous, endocrine and immune system.\n- BCM -7 from A1 milk causes oxidation of low density lipoproteins (LDL, a bad cholesterol). Oxidised LDL causes arterial plaques and precipitates atherosclerosis.\n- Intake of beta-casein A1 milk is associated as a risk factor for type-1 diabetes, coronary heart disease (BCM 7 has a pro-inflammatory effect on the blood vessels), arteriosclerosis, sudden infant death syndrome, autism, schizophrenia etc.\nNow there is scientific evidence of the fact that milk of indigenous cow/Desi cows (Bos indicus) contain A2 beta casein and do not produce BCM 7 – called A2 milk and are source for nutritious and safe milk.\nThe above fact was justified by a study conducted by Dr. KP Ramesha, Principal Scientist, NDRI, Bangalore. Dr. KP Ramesha and his team reported Bos indicus produced A2 milk. The study consisted of genotyping for A1 A2 casein which included Malnad Gidda, Holestin, Jersey, Kasargod and Khillar breeds.\nMalnad Gidaa 101/104, Holestin 39/59, Jersey 33/39, Kasargod 44/48, Khillar 12/12 exhibited A2 A2 genotype which clearly indicates that Indian cows produce A2 milk\n- KP Ramesha et.al., Malnad Gidda :Unique indigenous cattle of Western Ghat, Published by ICAR- NDRI, Bangalore", "domain": "food"}
{"url": "https://www.charcuterie.me/pages/menu", "date": "2023-12-01T22:57:11Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100308.37/warc/CC-MAIN-20231201215122-20231202005122-00217.warc.gz", "language_score": 0.9188621640205383, "token_count": 172, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__281563941", "lang": "en", "text": "Graze Box: includes gourmet cheeses, cured meats, fresh fruit & berries, crisp vegetables & speciality dip, crackers, pickles, nuts, petite sweets & preserves\nCharcuterie Box: includes gourmet cheeses, cured meats, pickled veggies, preserves, and crackers\nAll boxes come in four sizes:\nSmall: feeds up to 3 people. Price starts at $59\nMedium: feeds up to 6 people. Price starts at $96\nLarge: feeds up to 12 people. Price starts at $194\nExtra-Large: feeds up to 15 people. Price starts at $234\nPlease let us know if you have dietary restrictions. We can make special accommodations.\n* While we endeavor to keep our offering consistent, all products are based upon seasonal availability and may be substituted for other products.", "domain": "food"}
{"url": "https://ladyboss.asia/3-easy-breakfast-ideas-keep-full-throughout-day/", "date": "2022-01-19T10:47:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320301309.22/warc/CC-MAIN-20220119094810-20220119124810-00059.warc.gz", "language_score": 0.947880744934082, "token_count": 728, "dump": "CC-MAIN-2022-05", "global_id": "webtext-fineweb__CC-MAIN-2022-05__0__52321085", "lang": "en", "text": "Breakfast is the most important meal of the day. Studies show that eating a healthy breakfast can give you a nutritionally complete diet, higher in nutrients, vitamins and minerals.\nI never used to be a breakfast person, but now that I’m more business-focused, I haven’t skipped breakfast in the past seven months. It used to be that I got up out of bed (groggy, I might add) and sat down at my computer. I would only have water until lunch, but changing it so I also have breakfast is a game-changer. Breakfast really is the most important meal of the day. It jumpstarts your metabolism and gets you focused. It helps you work faster and smarter. If you’re searching for the most filling breakfast foods, try these proven to be tasty solutions.\nFirst, make a fruit smoothie. There’s just about every combination you can think of here to fit any region and season. Try mixing strawberries and bananas, for instance, or mix in pineapple and mangos. If a smoothie is too bland, it means you’re missing a sweet ingredient, such as pineapple or berries. If it’s too sour, it may mean that you’re blending mismatched ingredients. It’s easy to follow a smoothie recipe, but half the fun is dumping different fruits and veggies into a blender. Everyone has their own taste pallet. What’s sweet to you may be bitter to someone else. Regardless, keep a record to indicate which smoothie you enjoyed the best. If it didn’t fill you up then I’d be surprised; this may mean you put too much water it in. All smoothies are trial and error, but that’s half the fun of it!\nJust like smoothies, oatmeal is healthy and filling. I prefer not to buy the oatmeal in the packets because I think it has preservatives. Instead, get a big container of rolled oats and boil water. You can put fresh fruit inside your oatmeal, such as strawberries, blueberries or cranberries. Include pieces of apple inside your oatmeal. While it takes extra time to prepare the fruit, it’s so much healthier than the fruit the packaged oatmeal claims to be inside the box. Also, rolled oats is about as healthy as you can get for oatmeal. There are no additives and no added sugars. There aren’t any color dyes. Those that have a sensitive stomach, like I do, are going to find this solution to be much easier.\nAnd finally, I can’t resist mentioning eggs. There are countless ways to fix eggs. Poach them, scramble them or fry them but you have to eat them. Eggs are a powerhouse of protein. When you mix in vegetables or meat with your eggs, this is going to add extra vitamins and minerals to your breakfast. If you mix in broccoli, you’re boosting your immune system by helping it fight colds and viruses. This is because broccoli is rich in Vitamin C. On the contrary, if you add salmon to your eggs, this meat is rich in Omega 3 fatty acids, which helps to reduce heart disease.\nI’m super proud of myself that I have ate breakfast every day for the past seven months. I’m one to start something and not follow through when it gets hard, but this has been the best decision for my health—and it will make a big change in your health as well.", "domain": "food"}
{"url": "https://www.aetoscareers.com/?post_type=awsm_job_openings&p=48396", "date": "2024-04-13T06:08:33Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816586.79/warc/CC-MAIN-20240413051941-20240413081941-00630.warc.gz", "language_score": 0.9412007927894592, "token_count": 174, "dump": "CC-MAIN-2024-18", "global_id": "webtext-fineweb__CC-MAIN-2024-18__0__65675421", "lang": "en", "text": "We are looking for a Pizza Maker (Training provided) to join our kitchen staff and make delicious pizzas based on both traditional and modern recipes.\nPizza Chef responsibilities include preparing pizza dough, slicing and chopping toppings like vegetables and meats and executing customers’ orders considering special requests. To be successful in this role, you should have experience with various pizza types and be available to work during business hours.\nUltimately, you will help increase client satisfaction by preparing high-quality pizzas.\n- Work experience as a Pizza Chef/Maker or similar role in a restaurant\n- Hands-on experience with preparing and baking pizza doughs\n- Familiarity with professional kitchen equipment and brick or stone oven\n- Understanding of food hygiene\n- Good time-management skills\n- Team spirit\n- Flexibility to work in shifts, including weekends and evenings", "domain": "food"}
{"url": "http://www.hawaii5210.org/news_posts/fresh-haumakua-tomato-kahuku-corn-salad", "date": "2023-03-23T14:49:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296945168.36/warc/CC-MAIN-20230323132026-20230323162026-00266.warc.gz", "language_score": 0.8285561800003052, "token_count": 289, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__166063000", "lang": "en", "text": "Fresh Haumakua Tomato & Kahuku Corn Salad\nFresh Haumakua Tomato & Kahuku Corn Salad - Alyssa Moreau\nFresh Kahuku corn, with kernels cut-off 4 (~4 cup)\nRipe Hamakua tomatoes, chopped 2 cup\nBlack olives, cut in half ¼ cup\nThinly (slivers) sliced sweet Maui onion ¼ cup\nFresh basil, julienned ½ cup\nGarlic clove, pressed 1 tsp.\nExtra-virgin olive oil 2 T\nWhite balsamic or red wine vinegar 1 T\nSalt 1/4 tsp.\nPepper 1/8 tsp.\nManoa or Green leaf lettuce. 2 cup\nToss all together in a large bowl and let side about 1 hour to allow flavors to develop and absorb into the vegetables. Serve on bed of lettuce.\nFresh, locally grown tomatoes are full of flavor, taste sweet and juicy, and not watery like the tomatoes that are picked green and ripened in containers on route to Hawaii. Tomatoes are best kept in a cool place in room temperature, not refrigerated. This is a dish that allows for a great variation of texture and flavors depending on the type of olives (green, black, cured), tomatoes, onions (sweet, red), salad greens (lettuce, spring greens, spinach) that you use.", "domain": "food"}
{"url": "https://nimu.co.ke/shop/utensils-gadgets/cooking-utensils/3pcs-set-silicone-non-stick-cooking-food-barbecue-serving-bbq-tongs/", "date": "2021-01-19T11:16:20Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703518240.40/warc/CC-MAIN-20210119103923-20210119133923-00188.warc.gz", "language_score": 0.9170768857002258, "token_count": 521, "dump": "CC-MAIN-2021-04", "global_id": "webtext-fineweb__CC-MAIN-2021-04__0__69136403", "lang": "en", "text": "These restaurant quality kitchen Silicone tongs set consists of a set of 3, 7″ tong, 9″ serving tongs, and large sized 12″ BBQ grill tongs. Whether you’re serving a healthy salad or pasta, grilling steak or bacon, these reliable heat-resistant food tongs will meet your needs.\nThe selection of 7, 9 & 12 inch are great for all your kitchen tasks. 7 Inches Tongs – Best for smaller holding tasks. 12 Inches Tongs – Perfect For Grilling To Keep Your Hands Away From The Heat 9 Inches Tongs – Great All-rounder For Cooking And also Serving\nKitchen Tongs Function\nUse this cooking tongs set to turn hot food and also cold food easily while keeping your hands safe from any oil splatter and fire. A perfect fit that fulfills most kitchen tasks. The 12″ is best for grilling and 7″ and also 9″ is great for food serving, turning and cooking.\nSilicone and Stainless Steel Material\nThe kitchen tongs are made using food grade stainless steel, durable and great quality. The handles are cushioned with silicon to ensure there is good grip. The tongs grip tip is BPA free silicon material to protect your non stick cooking ware. These cooking tongs are constructed using stainless-steel that has great strength and high resistance to corrosion and also rust. It is lightweight, easy to handle and also long lasting.\nThe design of it’s handle, protects your hands and prevents any possible injuries when you are holding their handle. The tong’s locking mechanism is very user friendly, pull for lock or push for unlock. It has a spring that keeps your kitchen tongs open is heavy duty and will allow opening and closing many times. A thumb rest enables your thumb to rest on the best position to guide your cooking tongs where you need to move it. This tong also has a hanging loop that allows you to simply hang them with the hanging hole after use. Alternatively, put them in the drawer with the lock closed to you save space.\nSilicone Tongs Features:\n- Heat Resistant and Non Stick.\n- Locking Mechanism and Ring-pull Technology.\n- Comfortable easy grip non-slip Handles.\n- Contains 3 sizes – Small 7″, Medium 9″, Large 12″\n- Easy to Store when locked or hung with the loop.\n7” small kitchen tong x 1\n9” standard kitchen tong x 1\n12” large kitchen tong x 1", "domain": "food"}
{"url": "http://cyhospitality.com/services.html", "date": "2018-12-09T19:47:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376823009.19/warc/CC-MAIN-20181209185547-20181209211547-00060.warc.gz", "language_score": 0.9766129851341248, "token_count": 318, "dump": "CC-MAIN-2018-51", "global_id": "webtext-fineweb__CC-MAIN-2018-51__0__133648755", "lang": "en", "text": "C.Y. Hospitality is dedicated to offering our clients a well-rounded suite of services focused on improving operations and profitability. We accomplish this by listening to our clients, operators and their guests. We believe that any business can be improved, and strive to make this a reality every day.\nWinner of Venetian’s Culinary Clash\nThe stakes were high in Las Vegas last weekend as the second annual Culinary Clash Master Chef Competition took place in the Doge’s Palace Plaza at the Venetian and Palazzo. It saw 16 chefs from nearby restaurants compete to create winning dishes from mobile food truck kitchens, with ingredients kept secret until the event began. First place eventually went to Table 10 executive chef Tim Doolittle, but not before he had fought off some tough opponents.\nThe competition was judged by James Beard Award winner and Food Network star Emeril Lagasse, among others, and was hosted by Robin Leach. It began on Friday with half-hour sessions in which competing teams were each given a basket containing 30 mystery items. By Saturday night this had been narrowed down to just 20-minute rounds with smaller collections of ingredients, with just eight chefs remaining. In the final round, king crab, fava beans, chorizo and black garlic were among the options. Doolittle just pipped rival Ronnie Rainwater, from Delmonico, to the post with his creation and with the better of the two eggs and toast dishes. Lagasse abstained in the final round, unable to choose between the two talented competitors.", "domain": "food"}
{"url": "http://dldryers.com/news/3132.html", "date": "2020-08-07T08:40:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439737172.50/warc/CC-MAIN-20200807083754-20200807113754-00456.warc.gz", "language_score": 0.9438117742538452, "token_count": 386, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__136328882", "lang": "en", "text": "Can potato dregs be dried? Potato dregs can be dehydrated and dried, and customers have different dehydration and drying equipment for different final moisture requirements. Potato dregs dehydrator and potato dregs dryer are used in the mixed feed production line to promote more considerable economic benefits.\nZhengzhou Dingli supplies complete set of potato residue dewatering machine, dryer, mixing mixer and granulator, etc. to produce mixed dregs feed production line equipment to develop and utilize waste potato residue with higher economic value. The potato dregs dehydrator is recommended to use a belt dehydrator here, with high solid recovery rate, high dehydration intensity, and customized supply according to customer demand.\nThe potato dregs dryer uses a three-layer tumble dryer, which has a small footprint and a large processing capacity, so it can save a lot of land rent for customers with large processing capacity. The potato dregs drum dryer is easy to operate and has a low failure rate, which meets the needs of customers with high-load operations.\nThe economic benefits produced by the dry potato dregs that have been upgraded through the potato dregs dehydrator and dryer for mixed feed production are also considerable. Potato dregs have a high water content and are not allowed to leave the factory without treatment. Sewage pollution and solid waste pollution caused by the abandoned accumulation of potato dregs will bring certain losses to potato processing enterprises such as starch factories. It is not uncommon for some companies to be stopped and questioned for rectification. However, potato dregs are rich in nutrients, and they are used in the production of mixed dregs feed to greatly reduce the cost of raw materials. Dry dregs are also significantly different in price from wet dregs. Therefore, potato dregs drying is necessary and has considerable economic value.", "domain": "food"}
{"url": "https://northportmaine.org/2023/06/waldo-county-bounty-give-take-shed/", "date": "2023-09-26T03:03:31Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510130.53/warc/CC-MAIN-20230926011608-20230926041608-00830.warc.gz", "language_score": 0.9237930178642273, "token_count": 506, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__270570978", "lang": "en", "text": "From Waldo County Bounty —\nThe Northport Give & Take Shed is now open for the 2023 season at 16 Beech Hill Road, Northport. The Give & Take Program by Waldo County Bounty offers a place where gardeners can give homegrown produce and anyone lacking access to fresh foods can take it at no cost. Many home gardeners know what it is like to have zucchini and cucumbers growing out of their ears: now there’s a place where you can take your extra produce and it will be used and appreciated!\nThe Northport Give & Take site is open 24/7 for anyone who would like to donate or pick up produce. You do not need to leave anything to take the fresh produce. The program aims to improve access to fresh foods for all people.\nThis year, Waldo County Bounty requests that people who donate fruits and vegetables record their donation in a notebook at the shed. For the health and safety of our community, please only donate homegrown fruits and vegetables, seeds, seedlings, or gleaned farm produce. Please do not leave store-bought food, home canned goods, badly bruised or near-rotting produce, or fallen apples or other produce collected from the ground. Additionally, do not leave meat, eggs, cash, clothing, or other household items.\nEach year, Waldo County Bounty hosts 15+ Give & Take sites across Waldo County with the help of local volunteers. If you would like to learn more about the Give & Take program or sign up to volunteer, visit waldocountybounty.org. For interviews, questions, images, or other needs, contact Waldo County Bounty Communications Coordinator Mattie John Bamman at [email protected] and 207.408.0496.\nAbout Waldo County Bounty\nA hunger relief organization founded in response to the pandemic, Waldo County Bounty works to ensure that everyone has access to fresh, nutritious food by collaborating with local farmers, organizations, and community members towards an equitable food system. Waldo County Bounty gleans and buys food from farms for food pantries—a win-win for local farms and hunger relief agencies—and it provides material and educational support to home gardeners, including the Give & Take Program. In 2022, Waldo County Bounty distributed 42,000 pounds of fresh, nutritious foods in Waldo County. For more information, visit waldocountybounty.org and like and follow Waldo County Bounty on Facebook and Instagram.", "domain": "food"}
{"url": "http://badgreens.tumblr.com/", "date": "2013-05-21T03:18:58Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368699675907/warc/CC-MAIN-20130516102115-00050-ip-10-60-113-184.ec2.internal.warc.gz", "language_score": 0.9317397475242615, "token_count": 240, "dump": "CC-MAIN-2013-20", "global_id": "webtext-fineweb__CC-MAIN-2013-20__0__192672487", "lang": "en", "text": "\"…now in the U.S., 88% of corn, 90% of sugar beets and 94% of soybeans are grown using GMO. Some 80% of ‘bottled, boxed or canned foods in the U.S.’ contain GMO ingredients. And livestock feed ‘is comprised mostly of GMO corn and soybeans.’ GMOs ‘dominate the agricultural landscape’ of America today, she said.\"\nWhy California’s Proposition 37 Should Matter to Anyone Who Cares About Food\nMonsanto and DuPont, the two leading merchants of genetically modified seed, have invested more than $12 million to defeat Prop 37. They’ve been joined in this effort by the Grocery Manufacturers Association, whose president declared at a meeting last July that defeating Prop 37 would be the group’s top priority for 2012. Answering the call, many of America’s biggest food and beverage makers — including PepsiCo, Nestlé, Coca-Cola and General Mills — have together ponied up tens of millions of dollars to, in effect, fight transparency about their products.\nBy Michael Pollan via NYTimes.com", "domain": "food"}
{"url": "https://fsvps.gov.ru/fsvps/news/37981.html?_language=en", "date": "2021-06-15T00:29:14Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623487614006.8/warc/CC-MAIN-20210614232115-20210615022115-00580.warc.gz", "language_score": 0.9192199110984802, "token_count": 140, "dump": "CC-MAIN-2021-25", "global_id": "webtext-fineweb__CC-MAIN-2021-25__0__151930547", "lang": "en", "text": "Rosselkhoznadzor to Discuss Import of Fruit and Vegetable Products to Russia with Food Safety Agency of Republic of Azerbaijan\nThe negotiations between the Rosselkhoznadzor and the Food Safety Agency of the Republic of Azerbaijan are scheduled for October 22.\nDuring the meeting the parties will discuss the situation with the supply of fruits and vegetables from Azerbaijan to Russia. The number of quarantine object detection cases has sharply increased this year as compared with the volume of plant product supplies in 2019 causing the Rosselkhoznadzor concerns.\nIn addition the Russian Authority keeps record of non-characteristic logistic schemes for the import of Azerbaijani products to Russia.", "domain": "food"}
{"url": "http://simplyhealthybabyfood.blogspot.com/2011/01/pumpkin-and-parsnip-puree-stage-2.html", "date": "2018-07-19T02:03:39Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590443.0/warc/CC-MAIN-20180719012155-20180719032155-00412.warc.gz", "language_score": 0.9035378098487854, "token_count": 200, "dump": "CC-MAIN-2018-30", "global_id": "webtext-fineweb__CC-MAIN-2018-30__0__163522194", "lang": "en", "text": "You will only want to make this for you little one if they have tried one or both of the main ingredients (pumpkin and parsnip).\nWhat you need:\nFresh Pumpkin (you can use canned pumpkin but be sure to check the label first)\n1 tsp chopped fresh chives (optional)\nWhat to do:\nPeel the parsnip and pumpkin and cut into chunks\nSteam the pumpkin and parsnip together until they are tender enough to puree\nBlend in your food processor (or favorite pureeing devise) until you reach the desired consistency for your baby\nIf you have introduced spices/seasonings to your little one and you wish to add one or all of the optional ingredients above you can sprinkle on the pumpkin and parsnip before beginning to puree. You can also add at the end (when you are a couple of seconds away from the desires consistency) the final seconds of pureeing will incorporate your seasonings throughout.", "domain": "food"}
{"url": "https://rmgtravelsandfood.com/our-suppliers/", "date": "2019-04-23T02:54:21Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578584186.40/warc/CC-MAIN-20190423015050-20190423041050-00221.warc.gz", "language_score": 0.8954200744628906, "token_count": 453, "dump": "CC-MAIN-2019-18", "global_id": "webtext-fineweb__CC-MAIN-2019-18__0__49308385", "lang": "en", "text": "Note (March 2019): The information on this page differs significantly from our current group of preferred suppliers. However, it is still valid for all the posts about our cooking adventures which have been published on this blog. If I resume writing blog posts which include recipes, I will prepare an up to date page about suppliers.\nShopping for ingredients is one of our favourite activities. Most of this shopping occurs up to 25 minutes drive from our home, which is probably higher than average, but the four furthest away of our six most-visited retailers are all in the same neighbourhood. If we have reason to visit more distant parts of Melbourne, we take the opportunity to do some shopping at various suppliers we hold in high regard or have had recommended to us. And we also enjoy going to some of Melbourne’s numerous farmers’ markets, piling fresh produce onto our two-tiered shopping trolley.\nInformation about the businesses from which we purchase most of our ingredients is provided below. The contact details assume that you live in Melbourne.\nProduct: virtually all of the fresh beef, lamb and pork that we use\nContact: 235 High St, Ashburton; ph 9885 8118\nProduct: wide variety of very fresh fish and outstanding fish & chips\nContact: 245 High St, Ashburton; ph 9885 7370\nProduct: 95% of the fresh fruit and vegetables that we use, as well as eggs, pizza bases (the 5% is only convenience shopping)\nContact: 547 Malvern Road, Toorak (aka Hawksburn Village); ph 9827 3714\nProduct: we buy cheeses, olives, Irrawarra breads\nContact: 549 Malvern Rd, Hawksburn Village (next door to Toscano’s); ph 9826 3333\nProduct: a vast array of premium quality spices and the like\nContact: 543 Malvern Rd, Hawksburn Village (on the other side of Toscano’s); ph 9023 7076\nJohn Cesters Poultry and Game\nProduct: we buy quail, goat, premium duck, turkey breast, spatchcock\nContact: Prahran Market; ph 9827 6111", "domain": "food"}
{"url": "https://sunberrycafe.com/pages/lunch-and-dinner-in-hartford", "date": "2024-03-01T04:46:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474948.91/warc/CC-MAIN-20240301030138-20240301060138-00548.warc.gz", "language_score": 0.9115425944328308, "token_count": 143, "dump": "CC-MAIN-2024-10", "global_id": "webtext-fineweb__CC-MAIN-2024-10__0__40112627", "lang": "en", "text": "Lunch and Dinner in Hartford\nWhen seeking a delightful dining experience for both lunch and dinner in Hartford, look no further than our establishment. We pride ourselves on offering a diverse and flavorful menu featuring authentic Korean cuisine. Whether you're stopping by for a quick lunch or a more leisurely dinner, our welcoming atmosphere, attentive service, and mouthwatering dishes make us the perfect destination. From traditional Korean favorites to innovative and savory options, our menu caters to a variety of tastes. Join us for a culinary journey that promises to satisfy your cravings and leave you with a memorable dining experience in the heart of Hartford. We look forward to serving you with the best of Korean flavors for both lunch and dinner.", "domain": "food"}
{"url": "https://marinelamy.ca/products/camp-chef-poele-flat-top-grill", "date": "2022-10-04T01:42:46Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030337446.8/warc/CC-MAIN-20221003231906-20221004021906-00592.warc.gz", "language_score": 0.8579967021942139, "token_count": 339, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__43693517", "lang": "en", "text": "he Flat Top Grill 475 is capable of producing enough food to feed the whole family in record time. The 468 sq. inch cooking capacity makes the Flat Top Griddle ideal for any family size that's limited on patio real estate and looking to cook what they can't on their kitchen stove. Three 12,000 BTU burners disperse heat evenly across the entire cooking surface eliminating hot spots and providing a consistent and delicious cook every time you light it up. The flat top grill is the ultra-versatile and perfect for cooking breakfast, lunch, or dinner.\n- Includes flat top griddle\n- True Seasoned Surface, non-stick & ready to cook\n- Three 12,000 BTU stainless steel burners\n- Matchless ignition system\n- Grease management system for easy clean up\n- Grease tray, catch bucket, and micro adjust griddle levelers\n- Propane tank holder\n- Adjustable leg levers\n- Cold rolled steel griddle\n- Griddle cooking dimensions: 24.5 W X 19.5 in. L (20.5” w/grease trough)\n- Shelves up 56 in.\n- Shelves down 32 in.\n- Height to top of griddle 37 in.\n- Over all 56 W X 20.5 D X 37 H in.\n- Footprint: 28 X 18 in.\n- Griddle Cooking Surface: 468 sq. in\n- Overall Unit Dimensions: 40.5 in. 22 in. x 37 in.\n- Total Output: 36,000 BTUs/Hr. Burner\n- Warranty: 1 year", "domain": "food"}
{"url": "https://heiferdust.com/shop/seasoning/heiferdust-seasoning-combo-6-pack/", "date": "2023-09-24T09:16:54Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506632.31/warc/CC-MAIN-20230924091344-20230924121344-00500.warc.gz", "language_score": 0.9159528613090515, "token_count": 288, "dump": "CC-MAIN-2023-40", "global_id": "webtext-fineweb__CC-MAIN-2023-40__0__62909074", "lang": "en", "text": "Combo 6 Pack – 3 Containers Each – Heifer Dust Rub All Purpose Seasoning 7 oz. and Heifer Dust Creole Butter Seasoning. 6 oz\nHeifer dust Rub All Purpose Seasoning offers a perfectly balanced blend of spices and flavor that you need to use on any of your favorite recipes. The best all purpose seasoning is an ideal as a gift for anyone who likes to BBQ or grill outdoors or cook quality meals. Use Heifer Dust Rub All purpose seasoning like you would use salt and pepper or as a marinade. You can put it on thick or thin. There is no way you can use too much when it comes to rubbing your bbq, steak, ribs, chops, tenderloins or any other piece of meat, including fish or seafood.\nTroy’s Creole Butter Grilling Seasoning 6 oz, is a special, unique blend of spices this is nothing like traditionally marketed creole seasonings that are filled with paprika, cayenne pepper, etc. We removed the traditional red color (paprika), cut the sodium by 25% and added a buttery flavor with slight hint of garlic and finished with a light lemony flavor so even the pickiest of food lovers could enjoy. This creole grilling seasoning goes good on everything. It especially enhances the flavor of grilled chicken, pork, shrimp, oysters, fish and grilled vegetables.", "domain": "food"}
{"url": "https://phelpsmansion.org/event/thursdays-at-the-museum-lunch-and-program/", "date": "2023-06-05T19:17:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224652161.52/warc/CC-MAIN-20230605185809-20230605215809-00750.warc.gz", "language_score": 0.9013314843177795, "token_count": 147, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__296627854", "lang": "en", "text": "Join the Phelps Mansion Museum as we kick off our Fall luncheon programs.\nLeopold Schreiber’s Olde Fashioned Candies will be here to share the history of chocolate and will have a demonstration of chocolate making. After, be sure to stick around to sample some delicious nonpareils.\nLunch: $25.00 | Reservations are necessary\nProgram Only: $7.00\nAll reservations must be made by Monday, October 10th at 5:00 pm.\nLunch Catered by: Clines Catering\nBanana and Strawberry salad with honey glaze\nOpen faced seasoned pork roast sandwich\nHomemade stuffing with apples\nDessert: Pumpkin pie", "domain": "food"}
{"url": "https://peachybean.ca/collections/freeze-dried-ice-cream", "date": "2022-09-25T18:17:45Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2022-40/segments/1664030334591.19/warc/CC-MAIN-20220925162915-20220925192915-00284.warc.gz", "language_score": 0.8979458808898926, "token_count": 631, "dump": "CC-MAIN-2022-40", "global_id": "webtext-fineweb__CC-MAIN-2022-40__0__127190925", "lang": "en", "text": "We are excited to launch our new product line of freeze dried ice cream (aka astronaut ice cream), frozen desserts and freeze dried ice cream sandwich bites.\nSome Ice Cream products will be available to Canadian locations only, and for residents of the Bay of Quinte Region where local pick-up &/or delivery can be arranged.\n*$10.00 SHIPPING DISCOUNT ON ORDERS VALUED\nAT $75.00 OR MORE BEFORE SHIPPING*\nVALID FOR CANADA & USA LOCATIONS\nDISCOUNT WILL APPLY AUTOMATICALLY AT CHECK-OUT\nOrders are shipped via Canada Post with a tracking number.\nBay of Quinte / Prince Edward County residents placing a local PICK-UP ORDER\nEnter >> LOCAL5 at check-out for 5% off your entire order!\nNote: One Discount Code permitted per order\nWe do our best to have all orders ready for shipment or pick-up within 7 business days. Special custom and pre-order items will ship by date agreed upon in your quotation.\nWe are located in Prince Edward County, close to the Bay of Quinte, and just 5 kms West of Campbell's Orchards. It is a short 15 minute drive from the Norris Whitney Bridge in Belleville, or WalMart in Trenton (Quinte West), to our location.\nFreeze-dried ice cream, also known as space ice cream, has had most of the water removed from it by a freeze-drying process and requires no refrigeration. Freeze dried ice cream can be kept at room temperature without melting. You get all the flavor of the ice cream in more of a crunchy cookie texture.\nWe will be offering freeze dried ice cream in a variety of flavors. Feel free to check back as we continue to add new items.\nFreeze dried ice cream makes a unique gift, snack or treat for kid’s birthday parties!\nFeel free to contact us for a quote, and lead-time, on larger quantities.\nNutrient information, ingredients, known and potential allergens are listed with each product. Please review before ordering. If you have a nut or other serious food allergy, please do not order.\nIn order to prevent consumer confusion and to protect the Trademark rights for each candy or dessert manufacturer, Peachy Bean Inc. has an obligation to inform all potential customers that: Peachy Bean Inc. is in no way affiliated with, represented in any way, or have a sponsorship with any of the candy or dessert manufacturers listed on our website.\nThe Trademark for various candy or dessert items is exclusive to each manufacturer and is NOT owned by Peachy Bean Inc.\nOur freeze dried candies and ice cream are NOT created or sold by the manufacturer of the actual candies or ice cream. Deception on the source of origin is strictly prohibited.\nThe candies and ice cream we use ARE authentic however, once freeze dried, the texture and taste can be changed.", "domain": "food"}
{"url": "http://pets.familyigloo.com/2020/08/25/natures-menu-chicken-and-quail-dog-food/", "date": "2020-10-24T08:47:27Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-45/segments/1603107882103.34/warc/CC-MAIN-20201024080855-20201024110855-00709.warc.gz", "language_score": 0.9189280271530151, "token_count": 412, "dump": "CC-MAIN-2020-45", "global_id": "webtext-fineweb__CC-MAIN-2020-45__0__30512089", "lang": "en", "text": "Maker: Sunshine Mills, Inc.\nCause: Potential for salmonella contamination\nAnnouncement: FDA report dated Aug. 24, 2020 (archived here)\nWhat was recalled: 3 lb. and 13.5 lb. bags of Nature’s Menu Super Premium Dog Food With a Blend of Real Chicken & Quail, UPC numbers 7015514363 or 7015514365, with the following lot codes:\n- TE1 20/April /2020\n- TE1 21/April/2020\n- TE1 22/April/2020\n- TE2 20/April/2020\n- TE2 21/April/2020\n- TE2 22/April/2020\n- TE3 20/April/2020\n- TE3 21/April/2020\n- TE3 22/April/2020\nAccording to the recall announcement, the Georgia state agriculture department had tested a sample bag of this Nature’s Menu dry dog food, and the result was positive for salmonella. Therefore, Sunshine Mills opted to issue a voluntary recall of relevant lots of the dog food, out of an abundance of caution — “in furtherance of [our] commitment to the safety and quality,” according to the company.\nThe affected dog food was distributed in retail stores across the United States.\nThe company said no other Nature’s Menu products are part of this recall. Also, there were no reports of illnesses arising from feeding any of the food.\nIf you have the specific pet food listed above, do not feed it to your pet. Return it to the place of purchase for a full refund, or call Sunshine Mills at 800-705-2111 if you have any questions.\nIf you have not done so already, we urge you to sign up now for Petful’s FREE recall alerts by email. Our free alerts are saving pets’ lives.\nThere were more recalls in 2020. See the previous one:\n(Or browse recalls by brand name)", "domain": "food"}
{"url": "https://ashleykennedy145.mystrikingly.com/blog/air-frying-a-healthier-alternative-to-traditional-frying", "date": "2023-05-31T20:21:37Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224647409.17/warc/CC-MAIN-20230531182033-20230531212033-00500.warc.gz", "language_score": 0.9454180002212524, "token_count": 809, "dump": "CC-MAIN-2023-23", "global_id": "webtext-fineweb__CC-MAIN-2023-23__0__220732883", "lang": "en", "text": "Cuisinart Toa 28 vs Toa 60 I've had mine for about two and a half years and use it two or three times a week. My backsplash is simple formica from the 1980s and extends all the way back to the oven stops. I clean it once a week, and thus far there has been no damage. Just keep an eye on it till you figure it out, since I'm sure it gets hot. Furthermore, I never rely on the temperature being what it is since I routinely cook or bake food at temperatures ranging from 225 to 300 degrees and have grown quite proficient at doing so.\nThe extra pans and other goods are stored on top of mine. Because of its proximity to the sink, the counter top is additionally protected from moisture by an old square microwave glass. I also have an oven rack foil liner to protect the wall behind it. Yes, while being ostensibly safe, anything that generates that much heat has folks worried about flames. In addition to a convection oven, the Cuisinart may function as a stand-alone air fryer. I strongly advise you to do so. This replaces three appliances and also includes a toaster function. Most of the time, it is a very faint noise that is neither bothersome nor noticeable. Typically, the noise of the convection fan will hide the sound of the timer. It's a terrific little oven, and I'm using the larger one much less lately.\nThe adjustable temperature control, 60-minute timer/auto-shutoff, and toast shade selection ensure that your items are cooked to perfection. INCLUDES: An easy-to-clean nonstick interior, an oven light, an oven rack, a baking pan, and an AirFry basket. This odd kitchen equipment combines a full-sized toaster oven with an AirFryer. This means that you may air fry food in the oven as well as bake, broil, and toast it. Air frying, a healthier alternative to traditional frying, uses powerfully heated air to cook scrumptious fried favorites including wings, fritters, fries, and shrimp. Furthermore, because toasters are countertop-based equipment, this fryer does not need to be moved from cupboard to counter. You can enjoy the crunch without the calories or the effort of cleaning with the AirFryer Toaster Oven. Consult the user manual for information on warranty procedures and a three-year limited warranty. This product has no BPA. The Cuisinart Airfryer toaster oven now comes in a new, more compact form! The Cuisinart compact Airfryer toaster oven can toast four slices of bread or half a bagel, air fry up to 2.5 pounds of food, and bake up to 3 pounds of chicken. This oven provides a range of menu selections and great performance without taking up much counter space. It offers all of the features of our larger models, including 6 functions and temperatures up to 450°F.\nAir frying, a healthier alternative to traditional frying, uses powerfully heated air to cook scrumptious fried favorites including wings, fritters, fries, and shrimp. Furthermore, because toasters are countertop-based equipment, this fryer does not need to be moved from cupboard to counter. You can enjoy the crunch without the calories or the effort of cleaning with the AirFryer Toaster Oven. CAPABILITY: Capable of air-frying and toasting six pieces of bread Make a 12-inch pizza, a 4-pound roast chicken, or 3-pounds of chicken wings. 3-YEAR LIMITATION WARRANTY: Consult the user manual for details on warranty terms and troubleshooting methods. In this high-end 1800 watt toaster oven and air fryer, cooking operations include toast, convection bake, bake, convection broil, broil, and warming with a temperature range of Warm-450°F.", "domain": "food"}
{"url": "http://pioneerindustries.org/R&D.html", "date": "2017-04-24T16:54:49Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917119642.3/warc/CC-MAIN-20170423031159-00547-ip-10-145-167-34.ec2.internal.warc.gz", "language_score": 0.9538108110427856, "token_count": 305, "dump": "CC-MAIN-2017-17", "global_id": "webtext-fineweb__CC-MAIN-2017-17__0__163158778", "lang": "en", "text": "Over the years Pioneer Industries Limited has always strived to provide world-class products to its esteemed customers by applying cutting edge technology, through its R&D team. The R&D team with its breadth of continual experience and depth of technical expertise always provide economically viable solutions and provide us the first mover advantage and seize new business opportunities.\nRecently our R&D team had been credited in developing Hydrolyzed Wheat Gluten through an enzymatic process. The future projects taken up by R&D team are:\nBran Fractionation: Brans are packed with nutrition, and offers many dietary benefits. The nutritional benefits of cereal brans are mainly undisputed, bran is beneficial toward providing digestive regularity and ending constipation because it is very high in dietary fiber.\nBran Fractionation is worldwide fully developed novel technology by which one can produce various marketable end products such as Insoluble dietary fiber, Germ rich protein, Glucose syrup, prebiotic products like oligosaccharide and soluble Xylans, which have huge demands in foreign and domestic market due its high nutritive value. Due to its high nutritive value it will fetch good value in the market which subsequently lead to high profitability and increase in farm income.\nHigh temperature and osmotic pressure tolerance yeast: Yeast plays a vital role in fermentation. The R&D team is developing new variant of yeast which will be able to ferment at very harsh processing parameter and increase the overall productivity.", "domain": "food"}
{"url": "https://hovinghaminn.co.uk/christmas-2019-at-the-hovingham-inn/", "date": "2021-10-25T16:42:42Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587719.64/warc/CC-MAIN-20211025154225-20211025184225-00089.warc.gz", "language_score": 0.7798651456832886, "token_count": 150, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__290709304", "lang": "en", "text": "CHRISTMAS DAY CELEBRATION LUNCH AT THE HOVINGHAM INN, FRIDAY 25th DECEMBER\nScottish Salmon & apple, cucumber & dill crème fraiche\nSlow butter poached and roast free-range Bronze Turkey served with traditional trimmings and our really good gravy!\nSticky Christmas sponge pudding, brandy custard, vanilla ice cream\n£95.00 per person\nWe wish you a very Merry Christmas\nEnjoy your lunch!\nIf you are interested, the cut-off day for bookings is Friday 18th Dec. For reservations please contact us on: +44 (0)1653 firstname.lastname@example.org", "domain": "food"}
{"url": "https://conference.efao.ca/sessions/bipoc-farmer-meet-up-and-consultation/", "date": "2023-12-09T19:07:41Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100942.92/warc/CC-MAIN-20231209170619-20231209200619-00736.warc.gz", "language_score": 0.9627798199653625, "token_count": 365, "dump": "CC-MAIN-2023-50", "global_id": "webtext-fineweb__CC-MAIN-2023-50__0__264261675", "lang": "en", "text": "Are you a racialized ecological farmer? Join fellow Black, Indigenous and other farmers of colour to network and provide feedback to the organization about how EFAO can better meet the needs of farmers and members who are currently underrepresented in the organization and the ecological farming movement at large.\nThis meeting is reserved for BIPOC farmers and aspiring farmers and will be led by Angel Beyde, with support from Amy Cheng. EFAO members and others interested in joining are welcome to attend.\nTo thank those participating in this meeting, we are happy to provide a full conference pass.\nRSVP at any point until 7:30AM on Thursday December 3. RSVP by 4pm on Saturday November 28th to receive a free full conference pass.\nRSVP for Meet-up\nAngel Beyde is a Black / mixed race grower of food and flowers. An Organic Master Gardener, educator and facilitator, Angel has worked in Urban Ag and eco-landscaping for many years. She is a total soil nerd and cheerleader for regenerative growing practices as key to food sovereignty and community abundance. Angel and her husband are currently looking for rural land with a home to start their organic market garden Good Fortune Farmstead in 2021.\nAmy Cheng is a market garden manager and farmer at the Black Creek Community Farm (BCCF) in Toronto. BCCF’s market garden produces 1 acre of vegetables for its CSA, on-site farm store, wholesale, and BCCF’s community programming and special events. Before BCCF, she owned and operated Red Pocket Farm, a 1/4-acre market garden focused on Asian vegetables for market. Amy has also led various community food programs and participated in research projects focused on culturally appropriate vegetables production in the GTA since 2012.", "domain": "food"}
{"url": "https://www.usrtoday.org/2020/12/30/borough-food-drive/", "date": "2023-03-21T15:13:06Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296943698.79/warc/CC-MAIN-20230321131205-20230321161205-00065.warc.gz", "language_score": 0.948335587978363, "token_count": 126, "dump": "CC-MAIN-2023-14", "global_id": "webtext-fineweb__CC-MAIN-2023-14__0__19394909", "lang": "en", "text": "A drive–by, non-perishable food collection for The Center for Food Action will take place at Borough Hall (in the parking lot between the Police Dept. & Borough Hall) every Saturday in January unless it is snowing. Drop off while on your way to recycling or out doing errands from 8 am – noon every Saturday. While COVID restrictions are making donations more difficult, the need for food has never been greater. Soups, cereals, canned fish/meat, canned or boxed milk, beans, vegetables, pasta/rice, personal hygiene products, diapers, juices, peanut butter and jelly are suggestions.", "domain": "food"}
{"url": "http://www.hongkong-travelguide.com/Private-Chinese-Tea-Tasting-with-Tea-Master-Activity-5578HKGTEA100.html", "date": "2018-03-21T22:03:18Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647706.69/warc/CC-MAIN-20180321215410-20180321235410-00010.warc.gz", "language_score": 0.9003564119338989, "token_count": 359, "dump": "CC-MAIN-2018-13", "global_id": "webtext-fineweb__CC-MAIN-2018-13__0__223166040", "lang": "en", "text": "Private Chinese Tea Tasting with Tea Master\nAsia » Hong Kong » Hong Kong » Hong Kong\nDuration: 90 minutes\nDeparts: Hong Kong, Hong Kong\nPrice from USD 44.96\nTaste a diverse array of fine Chinese tea in a private 1.5-hour session with a tea master! Sample five exquisite teas as you learn about the traditional rituals of tea making, and sipping, from a Hong Kong expert. Youll pair various brews with two delicious Chinese specialties rose honey toast and osmanthus flower tea jelly and leave with a deeper understanding and appreciation for Chinese tea.\nMeet your private guide, a professional tea master, at a central location in Taikoo Shing at 11am or 3pm, depending on which option you select. During your private 1.5-hour tea-tasting session in Hong Kong, youll sample five excellent Chinese teas, including green, white, red or black, and two Oolong teas.\nAfter your tea master demonstrates the intricate rituals of preparing Chinese tea with traditional utensils, youll learn how to assess the appearance, aroma and after-taste of the beverage. Smell the dry tea leaves as you sample each cup, then take a sip and swirl the brew on your tongue, opening your palate to the distinct qualities and subtle flavors of Chinese tea.\nYoull have the opportunity to pair various teas with two Chinese delicacies, including rose honey toast and osmanthus jelly. After your tea master explains the process behind tea production, the health benefits of tea and how to choose the right type, youll almost be an expert yourself.\nTake an informative booklet about tea tasting home with you to keep as a souvenir!\n« All Activities", "domain": "food"}
{"url": "https://www.themarquisatalkham.co.uk/tasting-menu/", "date": "2019-04-23T16:04:32Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578605555.73/warc/CC-MAIN-20190423154842-20190423180842-00507.warc.gz", "language_score": 0.7624374032020569, "token_count": 163, "dump": "CC-MAIN-2019-18", "global_id": "webtext-fineweb__CC-MAIN-2019-18__0__124298762", "lang": "en", "text": "The Tasting Menu\n7 Course tasting menu – £65.00 per person\nAll menus are subject to change due to produce availability\nPlease be aware we need 24 hours notice in advance.\nCeleriac and Apple Soup\nChorizo Puree, Crispy Onion\nCompressed Cucumber, Wasabi, Radish\nAnna Potato, Red Cabbage, Basil and Olive\nDark Chocolate Marquis\nPistachio Ice Cream\nIf ordered, the same length tasting menu must be taken by the whole table\n7 x 75ml glasses of matched wines are available alongside the tasting menu at £40.00 per person\nIf you have any dietary requirements or allergies, please ask to speak with the Manager.\nA 10% optional service charge will be added to your final bill.", "domain": "food"}
{"url": "https://bhq.dirajaquizzler.pw/food-web-answers.html", "date": "2021-10-25T03:27:28Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587623.1/warc/CC-MAIN-20211025030510-20211025060510-00512.warc.gz", "language_score": 0.933722972869873, "token_count": 2627, "dump": "CC-MAIN-2021-43", "global_id": "webtext-fineweb__CC-MAIN-2021-43__0__6938877", "lang": "en", "text": "This page has been archived and is no longer updated. In a grazing food magnesium and lupus, energy and nutrients move from plants to the herbivores consuming them, and to the carnivores or omnivores preying upon the herbivores.\nIn a detrital food chain, dead organic matter of plants and animals is broken down by decomposers, e. Food web offers an important tool for investigating the ecological interactions that define energy flows and predator-prey relationship Cain et al.\nFigure 1 shows a simplified food web in a desert ecosystem. In this food web, grasshoppers feed on plants; scorpions prey on grasshoppers; kit foxes prey on scorpions.Mosa Mack: Food Web\nWhile the food web showed here is a simple one, most feed webs are complex and involve many species with both strong and weak interactions among them Pimm et al. For example, the predators of a scorpion in a desert ecosystem might be a golden eagle, an owl, a roadrunner, or a fox. All rights reserved. The idea to apply the food chains to ecology and to analyze its consequences was first proposed by Charles Elton Krebs Inhe recognized that the length of these food chains was mostly limited to 4 or 5 links and the food chains were not isolated, but hooked together into food webs which he called \"food cycles\".\nThe feeding interactions represented by the food web may have profound effects on species richness of community, and ecosystem productivity and stability Ricklefs The fundamental purpose of food webs is to describe feeding relationship among species in a community. Food webs can be constructed to describe the species interactions. All species in the food webs can be distinguished into basal species autotrophs, such as plantsintermediate species herbivores and intermediate level carnivores, such as grasshopper and scorpion or top predators high level carnivores such as fox Figure 1.\nThese feeding groups are referred as trophic levels. Basal species occupy the lowest trophic level as primary producer. They convert inorganic chemical and use solar energy to generate chemical energy. The second trophic level consists of herbivores. These are first consumers. The remaining trophic levels include carnivores that consume animals at trophic levels below them.\nThe second consumers trophic level 3 in the desert food web include birds and scorpions, and tertiary consumers making up the fourth trophic level include bird predators and foxes.\nGrouping all species into different functional groups or tropic levels helps us simplify and understand the relationships among these species. Indirect interaction occurs when two species do not interact with each other directly, but influenced by a third species.We live in a complex world made up of communities, small and large, full of trends and other measurable behavior. But in terms of biology, how much difference does one species really make to an ecosystem?\nA lot, as it turns out. So, what exactly is an ecosystem? Ecosystems are systems made up of many different types of species of plants, animals, and decomposers, and they also include resources like air, water, and sunlight for organisms to use. Ecosystems are very sensitive to change, so if one species goes extinct or if the climate changes, these systems can be thrown out of balance.\nMost animals are native to one place and largely remain in that system for generations unless weather or predation drives them to another location. In any ecosystem, each member relies on all the others either directly or indirectly. A rabbit directly relies on grass so that it can eat. But the rabbit also indirectly relies on the sun because the rabbit eats the grass that converts sunlight into chemical energy via photosynthesis.\nWhen energy passes from one source to another, we call that an energy exchange.\nQuiz: What Do You Know About Food Web? Trivia Questions\nThe simplest form of an energy exchange among organisms can be represented through a diagram like this one, which we call a food chain. Food chains can be made up of all kinds of different species within a system, but they all start with the sun as the initial energy source.\nThe next level is usually a producer like a plant that can easily convert that energy into something nutritious and energy-rich that the next level can eat. So the following level with our rabbit, in this case, is known as the primary consumer level because the rabbit consumes the level before him.\nPrimary consumers are usually herbivores or omnivores since they eat plants. If a snake eats the rabbit, the snake is known as a secondary consumer. So in our food chain example we could have an owl as our predator and fungi as our decomposers. We know the owl is a predator because it preys on other consumers.\nWhen the owl is done having her snack, decomposers like fungi will convert any waste like scraps from the meal or anything the owl passes into nutrients to be put back into the soil, acting like food for plants.\nWhen we want to consider how other species interact, we can use a food web. A food web is basically like a bunch of food chains together in one diagram that considers more feeding options. Wildlife biologists can use this to see what kind of trickle-down effect the addition or removal of a species can have on the ecosystem. A good example is the recent reintroduction of wolves into Yellowstone National Park.\nInYellowstone decided to bring wolves back to one of their native habitats.Login Register. No category. Thank you for your participation! Document related concepts. Points to what eats the previous organisms b Name the producer in the food chain lettuce c Name the third trophic level in the food chain.\nLook at these food chains. One has been added for you. Slug, cat, fox, rabbit, thrush d What eats rabbits? Cat, fox e What does a fox eat? Slugs, rabbits 3 Look at this food web. Then answer the questions. Tiny water plants, land plants b Name three consumers in the food web. Slug, insect, diving beetle c Write a food chain from this food web with four trophic levels. Water fleas, diving beetle e Name the animals that eat the small fish.\nHeron, perch f Explain what could happen to the community if all the frogs suddenly died. Increase in population: diving beetle, insects, slugs Decrease in population: fox, heron After time: more small fish 4.\nAnswer Key For Food Chain\nHow are food webs different to food chains? Explain why food webs are more useful. Food chain all in a row Food web is lots of linked food chains. Better because it has more information.\nRelated documents. Here is an example. Greatly Reduced risk of potentially fatal cat transmitted viruses such. Immunolocalization of the transcription factor Slug in the developing. Vaginal thrush: quality of life and treatments Abstract Karen Powell.A food web is a series of food chains. A food chain is a linear sequence of links in a food web starting from a trophic species that eats no other species in the web and ends at a trophic species that is eaten by no other species in the web.\nA food web consists of one part of a food web. A food web is multiple food webs together. The multiple food chains 'web' together forming a food web. A food web is a web with linking organisums. A foodd chain is basic. A food web is way more complecated. More animals are involved with a food web. The effects on a food web is that if either a single thing from the food chain shakes or is out the entire food web will drop.\nDepends on what food web your talking about because we don't know what is even in the food web. In the coyote's food web, the coyote is a top predator. A group of food chains that are put together is a food web. A food web is a diagram made up of multiple food chains. A food web could not exist without food chains. Asked By Curt Eichmann. Asked By Leland Grant. Asked By Veronica Wilkinson. Asked By Daija Kreiger.\nAsked By Danika Abbott. Asked By Consuelo Hauck.\nAsked By Roslyn Walter. All Rights Reserved. The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply.\nAsk Login. Food Chains and Food Webs. Asked by Wiki User. Top Answer. Wiki User Answered Related Questions. What is the Meadows food web? What is the difference between a food web and food chain?\nWhere are pandas in the food web? What is an aquatic food web? Food chain vs food web? What position does tiger mosquitoes have in a food web? Definition of food web? Where is a cheetah in the food web? What is that difference between a food web and a food chain?This lists the logos of programs or partners of NG Education which have provided or contributed the content on this page.\nLeveled by. All of the interconnected and overlapping food chains in an ecosystem make up a food web. Producers Producers make up the first trophic level. Plants are the most familiar type of autotrophbut there are many other kinds. Phytoplanktontiny organisms that live in the ocean, are also autotrophs. Consumers The next trophic levels are made up of animals that eat producers. These organisms are called consumers.\nOmnivores, like people, consume many types of foods. We also eat animals and animal products, such as meat, milk, and eggs. Bears are omnivores, too. They eat berries and mushrooms, as well as animals such as salmon and deer. Herbivores eat plants, algae, and other producers. They are at the second trophic level. Sea urchins are powerful primary consumers in kelp forests. These small herbivores eat dozens of kilograms pounds of giant kelp every day.\nSecondary consumers eat herbivores. They are at the third trophic level. In a desert ecosystem, a secondary consumer may be a snake that eats a mouse. In the kelp forestsea otters are secondary consumers that hunt sea urchins. Tertiary consumers eat the secondary consumers. They are at the fourth trophic level. In the desert ecosystem, an owl or eagle may prey on a snake.\nThey may be at the fourth or fifth trophic level. They have no natural enemies except humans.Teachers Pay Teachers is an online marketplace where teachers buy and sell original educational materials.\nAre you getting the free resources, updates, and special offers we send out every week in our teacher newsletter? Happy Latinx Heritage Month!\nGrade Level. Resource Type. Log In Join Us.\nView Wish List View Cart. Sort by: Relevance. You Selected: Keyword food web worksheet. Sort by Relevance. Price Ascending. Most Recent. Digital All Digital Resources. TpT Digital Activities. Made for Google Apps. Other Digital Resources. Grades PreK. Other Not Grade Specific. Higher Education. Adult Education. Art History. Graphic Arts. Music Composition. Other Arts. Other Music. Visual Arts. English Language Arts.\nAll 'English Language Arts'. Balanced Literacy.Played times. Print Share Edit Delete. Live Game Live. Finish Editing. This quiz is incomplete! To play this quiz, please finish editing it. Delete Quiz. Question 1. A diagram that shows the transfer of energy in one line is a A type of consumer that eats primary consumers is called a A type of consumer that eats only meat is called a A type of consumer that eats both meat and plants is called a What is this called?\nWhich is a Primary Consumer? Which organisms from the Food Web is consuming the Insects? What is a producer? Of the following, which is the correct sequence for the flow of energy in a food chain? Which of the following organism provides energy for more than one organism in the food web? Use the diagram to answer the question. The Mayfly is a food source for which 3 organisms? Frog, Dragon Fly and snake. Frog, trout and dragon fly. Frog, salamander and trout. Frog and phytoplankton.\nWhere does the energy start in this food chain? Does this food web have arrows pointing the right way? The food chain is the sequence in which energy is transferred. Overlapping food chains in an ecosystem make up Who is the producer in this food chain? There is no such thing as a producer.\nQuizzes you may like. Environmental Changes. Energy Pyramid. General Science. Predator and Prey. Abiotic and Biotic Factors.", "domain": "food"}
{"url": "http://prettywillow.com/product/felicity/", "date": "2020-08-14T14:33:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439739328.66/warc/CC-MAIN-20200814130401-20200814160401-00061.warc.gz", "language_score": 0.7912823557853699, "token_count": 161, "dump": "CC-MAIN-2020-34", "global_id": "webtext-fineweb__CC-MAIN-2020-34__0__33074261", "lang": "en", "text": "|loose leaf tea|\nFelicity is a blend of fragrant fruits, sweet lemon rosemary and South American green mate. It’s time to increase energy, and improve mental focus without the coffee effects. And for a little extra goodness add a splash of cranberry juice and make it an iced tea. Go ahead and give it a try!\nIngredients: Apple, Rose hip, Orange pieces, Hibiscus, Sunflower and Safflower petals, Rosemary, Green mate leaves, Natural flavours.\nServing size: 2 slightly heaping teaspoons of loose tea for each 7-9 oz of water\nPour freshly boiled water over tea\nBrewing temperature: 100ºC\nSteep 5-10 minutes. Garnish and sweeten to taste.", "domain": "food"}
{"url": "https://nylontheatre.wordpress.com/2015/04/26/bagels/", "date": "2018-06-22T03:48:03Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267864343.37/warc/CC-MAIN-20180622030142-20180622050142-00360.warc.gz", "language_score": 0.9403811693191528, "token_count": 221, "dump": "CC-MAIN-2018-26", "global_id": "webtext-fineweb__CC-MAIN-2018-26__0__278849", "lang": "en", "text": "We are thrilled to share that Brighton’s favourite bagel shop, Bagelman, is very generously providing us with bagels for our performances of Every Way Up Has its Way Down at the Brighton Fringe Festival. It was important to us to work with a local bakery, and we were overwhelmed with the enthusiasm of our newest nylon theatre partner. The bagels in Bagelman are linked to the traditions of the London’s East End bagel shops – the place at the heart of our show – so it was a perfect fit!\nNot only that, but we’ve heard that their chicken soup is incredible! We cannot wait to try some properly this weekend when we’re in Brighton for our first performances. There’s nothing like a comforting bowl of chicken soup to make your day! (And now you know that best place to go for bagels the next time you’re in Brighton!)\nDon’t forget to book your FREE ticket and join us for stories, Bagelman bagels, and dancing this Friday & Saturday. See you there!", "domain": "food"}
{"url": "http://www.eatsweetny.com/collection/homemade-linzer-ny.shtml", "date": "2016-05-06T18:45:43Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2016-18/segments/1461862047707.47/warc/CC-MAIN-20160428164727-00215-ip-10-239-7-51.ec2.internal.warc.gz", "language_score": 0.7347126603126526, "token_count": 110, "dump": "CC-MAIN-2016-18", "global_id": "webtext-fineweb__CC-MAIN-2016-18__0__74374363", "lang": "en", "text": "Eat Sweet e-News\nLinzer Cookies, Large & Mini Linzer Tarts\nA box of 12 delicious and beautiful raspberry linzer cookies perfect for a hostess gift, tea party, dessert or your own personal treat!\nLarge & Mini Linzer Tart\nMini Linzer Tart – An adorable and delicious miniature 3\" linzer tart, made from high quality almonds and raspberry preserves adorned with hearts. Each tart is elegantly wrapped and perfect for individual desserts.\n- Pick up and local delivery only\n- Contact Us for more information.", "domain": "food"}
{"url": "http://atr-sp.blogspot.com/2014/08/welsh-rarebit.html", "date": "2018-10-20T18:06:26Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2018-43/segments/1539583513009.81/warc/CC-MAIN-20181020163619-20181020185119-00007.warc.gz", "language_score": 0.9356608986854553, "token_count": 671, "dump": "CC-MAIN-2018-43", "global_id": "webtext-fineweb__CC-MAIN-2018-43__0__234375401", "lang": "en", "text": "It's summer ... at least where I live it is!! And summer means home-grown veggies ... at least where I live it does! And right now it is peak tomato season. If sunshine has a flavor, I think it's that of homegrown, sun-ripened, tomatoes! Store-bought tomatoes do not even begin to compare.\nAfter a couple of disappointing years of growing tomatoes (for us), this year we are experiencing a lovely crop. Not an over abundance, but just enough that we are now eating tomatoes 4-5 times a week. I think all our tomatoes this year are heirloom varieties, many of which I grew from seeds I collected last summer from tomatoes bought from local growers and farm stands. Our garden includes little yellow pear-shaped tomatoes, Red Brandywine, Roma, Mortgage Lifter (if only!), German Johnston, and Cherokee Purple to name a few ...\nSo, when there are ripe tomatoes at hand my husband always requests a meal he enjoyed many summers as a kid ... Welsh Rarebit. What? In a nutshell it's a cheese sauce traditionally served on toast. But my husband grew up eating it drizzled over toast, fresh sliced tomatoes & crispy bacon! Doesn't that sound divine?! Thanks to a wonderful thing called the Internet (pre-Google!!) I searched and found a variety of recipes for Welsh Rarebit or \"Welsh Rabbit.\" After a few experiments, I think I have found the one I like best, and it gets a solid thumbs up from my dear hubby, and kids, too!\nDoesn't that look totally scrumptious??!! I think I filled this plate four or five times! I only stopped because the bacon, and the tomatoes, and the bread, and the Rabbit ran out :(\nSo here's the recipe:\n1 tablespoon butter\n1 tablespoon all-purpose flour\n1/2 cup beer (stout, ale, or your fave brew)\n1/3 cup milk\n1 teaspoon yellow or dijon mustard (dry or liquid)\nA dash of Worcestershire sauce\n1 1/2 cups shredded sharp cheddar\n1 egg yolk\nAny bread that slices, toasts and holds together well - we like French baguettes/bread sticks, Portuguese Salaio bread, Ciabatta ... slightly dense breads.\nBacon, cooked to your liking.\nMelt butter in a saucepan, add flour and whisk to mix with butter. Add beer & whisk until a smooth roux forms. Add milk and keep whisking until smooth. Add mustard and a dash or two of Worcestershire sauce and stir. Add cheese and stir until it is melted and smooth. Season with pepper and paprika to taste. Remove from heat and whisk in egg yolk. Serve immediately or store in refrigerator for up to 5 days (reheat to serve.)\nSlice the bread stick to your liking and place on cookie sheet. Brush tops with olive oil and lightly toast under broiler. Flip over slices and lightly toast the other side.\nTop toasted slices of bread with tomato slices & cooked bacon, then drizzle with cheese sauce.\nNow savor and enjoy every bite, quickly, so you can get some more before it's all gone!!", "domain": "food"}
{"url": "http://plusblog.org/tag/texas-chapter/", "date": "2013-12-10T09:17:19Z", "file_path": "s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1386164014217/warc/CC-MAIN-20131204133334-00051-ip-10-33-133-15.ec2.internal.warc.gz", "language_score": 0.9700351357460022, "token_count": 266, "dump": "CC-MAIN-2013-48", "global_id": "webtext-fineweb__CC-MAIN-2013-48__0__44092411", "lang": "en", "text": "In September the PLUS Texas Chapter held two events (one in Dallas, one in Austin) titled “Holy Smokes! What’s Brewing in the Private D&O Insurance Market?“\nBoth events were well attended, and it looks like a great time.\nEarlier this month (August 8, 2013 to be exaxt) the PLUS Texas Chapter hosted a networking reception at Sully’s Side Bar in Austin. Over 70 industry professionals attended and, by the looks of it, had a great time.\nWe didn’t get a lot of photos from the event (everyone must have been too busy networking), but we are appreciative of the ones that were sent.\nOn June 21 fifteen volunteers from the PLUS Texas Chapter prepared dinner for 100 residents of the Ronald McDonald House in Dallas. The crew prepared gourmet meatballs in white wine sauce, fried and baked sliced potatoes, sautéed vegetables, tossed salad, and a variety of dinner rolls. Desert included one full sheet of white cake with lemon filling and white butter cream icing and a marble cake with chocolate butter cream icing.\nThe volunteers noted that “It was very rewarding to give back and to hear the families express their appreciation.” Thank you to all who gave of their time to this worthy cause.", "domain": "food"}