Food blog – Kotisivu Robotti http://kotisivurobotti.net/ Mon, 11 Oct 2021 05:37:56 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://kotisivurobotti.net/wp-content/uploads/2021/06/icon-37.png Food blog – Kotisivu Robotti http://kotisivurobotti.net/ 32 32 The perfect dumpling for when … https://kotisivurobotti.net/the-perfect-dumpling-for-when/ https://kotisivurobotti.net/the-perfect-dumpling-for-when/#respond Mon, 11 Oct 2021 05:19:19 +0000 https://kotisivurobotti.net/the-perfect-dumpling-for-when/ — Cooking with Adam Liaw airs weekday evenings on SBS Food at 7:00 p.m. and 10:00 p.m., or stream for free on SBS On Demand. Watch the Dumplings episode on Friday, October 15. — You’re not feeling well: wonton soup In Shanghai, wontons are part of what could be the city’s favorite breakfast. A light […]]]>

Cooking with Adam Liaw airs weekday evenings on SBS Food at 7:00 p.m. and 10:00 p.m., or stream for free on SBS On Demand. Watch the Dumplings episode on Friday, October 15. —

You’re not feeling well: wonton soup

In Shanghai, wontons are part of what could be the city’s favorite breakfast. A light broth (sometimes just the starchy water in which the wontons were cooked) is flavored with a little sesame oil, scallion, and pepper, and acts like a soup to contain delicious wontons filled with pork and pork. green vegetables. His hot broth – along with any added fat and spices – make it a great remedy when you’re feeling unwell.

You want to celebrate: Shui jiao (basic boiled dumplings)

These dumplings are small pieces of minced meat and vegetables wrapped in a thin piece of dough. They can be round or crescent shaped, boiled, steamed or fried, and are one of the main foods prepared for the Chinese New Year. Their shape resembles gold bars, which symbolize wealth. This recipe makes a fair amount of pork meatballs, but they can be frozen for those cheeky late-night snacks.

You want something without meat: Ravioli with spinach and water chestnuts

One of Hong Kong’s most versatile foods, this vegan and vegetarian steamed dumpling recipe is ideal when you’re looking for something light and full of texture.

You need a little solace: Sujebi (Korean potato and dumpling soup)

This Korean dish is a hand-torn noodle potato soup that is soft and chewy that is both comforting and healthy. The broth is rich in umami flavor, and chef Billy Law calls it the “Korean minestrone”.

Want the perfect Friday night in: Spinach Ricotta Ravioli with Passata

Ravioli are Italian ravioli, usually stuffed with ricotta, meat, cheese, and vegetables. The filling is then sealed in the dough and served with a delicious tomato or cream based pasta sauce. In ancient Italy, these little dumplings were served every Friday – make this recipe from Rachel Khoo the perfect dish to end the week.

You feel lonely: Manti (Turkish dumplings)

In Turkish culture, this dish usually needs several hands. Teamwork is absolutely essential if you plan to do manti for a large group of guests, so invite your friends over and approach it together. They say the sign of a good mantis is their small size, and although Shane Delia’s mantis are larger than a traditional dumpling, they are still delicious!

You want to surprise and delight: Xiao Long Bao (Soup balls)

The history of this dumpling begins in Nanxiang, Shanghai almost 150 years ago. We think that restaurateur Huang Mingxian wanted to create a dumpling that would surprise and delight his guests. It is usually filled with pork and aspic (jellied meat broth). When cooked, the aspic melts, forming a “soup” in the dumpling. With this recipe, the soup comes from the melted bone marrow.


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Porridge Making World Championship Winners Announced https://kotisivurobotti.net/porridge-making-world-championship-winners-announced/ https://kotisivurobotti.net/porridge-making-world-championship-winners-announced/#respond Sat, 09 Oct 2021 19:49:28 +0000 https://kotisivurobotti.net/porridge-making-world-championship-winners-announced/ A Vegan food blogger from the Netherlands is the winner of this year’s World Porridge Making Championship. The annual competition, traditionally held in Carrbridge in the Highlands, has been taking place virtually since the pandemic struck last year. Miriam Groot, 25, who runs a blog called The Veggie Reporter, was crowned winner of the Virtual […]]]>
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Vegan food blogger from the Netherlands is the winner of this year’s World Porridge Making Championship.

The annual competition, traditionally held in Carrbridge in the Highlands, has been taking place virtually since the pandemic struck last year.

Miriam Groot, 25, who runs a blog called The Veggie Reporter, was crowned winner of the Virtual Spurtle 2021, with an oatmeal arancini.

She used oatmeal instead of rice, which was combined with mushrooms, white wine, vegetable broth, lemon zest, and pepper and rolled in breadcrumbs.

Participants were invited to submit pictures online of themselves preparing their favorite oatmeal dish.

The “Porridge Committee” then judges the dish according to its presentation and its originality before choosing those it wants to taste the most.

The top 10 winners included two Americans, two Australians, a German, two English and a Scottish

They each won a hand-carved spurtle to celebrate their culinary success.

Coinneach MacLeod, known as Hebridean Baker, was a co-finalist with Aaron Leung from New Jersey, United States.

Mr. MacLeod’s Alaska Baked Oats were made with honey, oats, and a raspberry sponge, topped with oatmeal crunchy ice cream, chocolate ice cream, and an oven-baked meringue.

Speaking of his victory on Twitter, Mr McLeod said, “I just finished second at the World Porridge Making Championships.

“Honored to represent Scotland against candidates from all over the world.

Coinneach MacLeod, known as Hebridean Baker, was a co-finalist (Photo: Porridge World Championships)

“My Alaskan baked oats had a honey, oatmeal and raspberry sponge and oatmeal ice cream under a toasted meringue and tasted delicious.”


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Big Bad Breakfast scheduled for Little Rock’s debut in early 2022; Whole Hog’s North Little Rock move is complete https://kotisivurobotti.net/big-bad-breakfast-scheduled-for-little-rocks-debut-in-early-2022-whole-hogs-north-little-rock-move-is-complete/ https://kotisivurobotti.net/big-bad-breakfast-scheduled-for-little-rocks-debut-in-early-2022-whole-hogs-north-little-rock-move-is-complete/#respond Thu, 07 Oct 2021 06:40:04 +0000 https://kotisivurobotti.net/big-bad-breakfast-scheduled-for-little-rocks-debut-in-early-2022-whole-hogs-north-little-rock-move-is-complete/ Little Rock will soon get a Big Bad Breakfast. Co-owner / operator Ben Brainard withholds the target opening date, but says it will be in early 2022, in the former Arvest Bank building at West Markham Street and Bowman Road, behind David’s burgers. Brainard, who says he’s been working on it since leaving Yellow Rocket […]]]>

Little Rock will soon get a Big Bad Breakfast.

Co-owner / operator Ben Brainard withholds the target opening date, but says it will be in early 2022, in the former Arvest Bank building at West Markham Street and Bowman Road, behind David’s burgers.

Brainard, who says he’s been working on it since leaving Yellow Rocket Concepts a year ago, says he wasn’t really ready to provide details, but admits he wasn’t. possible to sit fully on things. “It’s Arkansas’ worst-kept secret,” he says.

According to its website, bigbadbreakfast.com, the Birmingham, Alabama-based chain has existing outlets in Oxford, Mississippi; Greystone, Homewood and Florence, Alabama; Inlet Beach, Florida; Charleston, South Carolina; and Nashville and Franklin, Tenn. And it’s growing rapidly in several states, including Tennessee, where a company-owned restaurant opened this week in Memphis, and another outlet resides in Chattanooga. The website notes that outlets will soon be arriving in Louisville, Ky., And Mobile, Alabama.

There’s also a connection to Nashville-based Fresh Hospitality, with which North Little Rock-based JTJ Restaurants is an Arkansas partner. Mediterranean Taziki Coffee electrical outlets; Waldo Chicken & Beer, which has an outlet under construction in North Little Rock; and the gradual expansion of Count Porkula BBQ, which we reported on last week.

Brainard says the Keet are minority partners with him and co-owner Brandon Finch. (“We’ve got a little piece,” confirms JTJ paterfamilias Jim Keet.) Brainard says there are plans to add additional locations in Arkansas down the line.

James Beard Award-winning Chef John Currence, who created the Big Bad Breakfast concept, runs new outlets as they arise. To that end, Brainard says, the menu will initially be closely tied to Currence’s biggest BBB hits. A check of one of these menus begins with specialty omelets: “Creole”, with crayfish, andouille sausages, tomatoes and cheddar cheese, topped with tomato sauce and green onions; “Cahaba Lily”, with seasonal herbs, tomatoes, shallots and Swiss cheese; and “L’Hospital”, with “whatever you want on the menu, stuffed in an omelet”.

Also on the menu: scrambled egg skillet plus pancakes, French toast, waffles and cookies and gravy. The full menu is also available for lunch and dinner. “You can have fried chicken for breakfast, fried eggs for lunch, or burgers for both,” according to the website.

And assuming Brainard applies for an alcoholic beverage license, “We make the best Bloody Mary in town from scratch, our mimosas and screwdrivers are made with fresh juice, and our Irish Coffee is modeled after the recipe. original served at Buena Vista. Café in San Francisco. “

The Whole pork coffee which was located at 5107 Warden Road, North Little Rock, opened quietly over the weekend in the old Applebee’s, 4333 Warden Road, North Little Rock. Among the advantages of the new location: it is self-contained (the old one is in a strip center), with more space (including additional outdoor seating in a large heated covered patio) and plenty of parking. Hours of operation are 11 a.m. to 8 p.m. Monday to Saturday. Telephone: (501) 753-9227.

Apparently about to open: Camp Taco, the latest project from Yellow Rocket Concepts, 822 E. Sixth St. in the East Village of Little Rock (formerly Sixth Street Brewing Co. and before that, Rebel Kettle). Amber Brewer, creative director and brand manager for Yellow Rocket, said last week that staff issues were delaying an opening date, hours of operation and a phone number. A post from October 2 on the Facebook page, facebook.com/camptacobeer, was a plea for “a few good people in key positions. We are currently looking to fill vacancies in our kitchen team, reception staff and reception service”. The website, camptaco.com, described Camp Taco as “[a] new small batch brewery project from the team of Lost Forty Brewery … a place for games, snacks, live music and experiences to rival your best summer camp memories – plus beer and tequila. »There will be entertainment on a large outdoor stage.

Charlee’s Good Times Drink, which was located inside the Prospect Building, 1501 N. University Ave., Little Rock, is relocating to the old Damgoode pies Location of River Market, 500 President Clinton Ave., mid-November. Food blog The Mighty Rib says it expects an expanded menu, TVs, a music stage, and possible weekend brunch. The club must give up its license open until 5 a.m., inherited from the old local, to take the step. No one answered the given telephone number, (501) 904-1127; the space on University Avenue has been more or less emptied.

A new convenience store, a EC quick shutdown, opened at 3310 E. Kiehl Ave., Sherwood, but the reason you see it in this column is the wide variety of prepared foods it offers, including half a dozen small items. – lunch, wings, catfish, appetizers, nachos, sandwiches, salads, shrimp, frog legs, burgers and desserts, all of which you can order online. Hours are 6 a.m. to 11 p.m. daily. Telephone: (501) 819-6116; ecsquickstop.com.

The rain forced the postponement of the training of the Education and Resource Center of Seis Puentes Hispanic Heritage Month Art and Food Festival at 11 a.m. to 2 p.m. this Saturday at Argenta Plaza, 510 Main St., North Little Rock, with food trucks, art vendors and performances by Ballet Quetzalli, Oscar Gomez, Mariachi Arrieros and DJ Miguel Gomez (the shows Live are sponsored by the North Little Rock Convention and Visitors Bureau). Free entry. The event’s Facebook page, facebook.com/events/1304773903273358, has been updated.

■ ■ ■

Applications are open until October 31 for 2022 from the Ministry of Parks, Heritage and Tourism Arkansas Food Hall of Fame, honoring the culinary heritage of the state. Department Secretary Stacy Hurst reports that the department has received more than 2,000 nominations representing all 75 counties for the 2020 honors, in five categories:

◼ Arkansas Food Hall of Fame, recognizing long-standing “legendary” restaurants

◼ Owner of the Year, honoring a chef, cook and / or restaurateur who has had “a significant impact on the food industry”

◼ Food themed event, honoring a community food themed event or festival

◼ Gone But Not Forgotten, memory of past establishments

◼ Choice of the public; restaurants or food trucks, new or old, are eligible.

A panel of historians, chefs, foodies and culinary authors who will choose the winners – to be announced at a special ceremony in 2022 – include Paul S. Austin, Chip Culpepper, Quantia “Key” Fletcher, Cindy Grisham , Montine McNulty, Rex Nelson, Tim Nutt, Kat Robinson, Stephanie Wade, David Ware and Stanley Young.

Submit your applications online on ArkFoodHOF.com. For more information, call (501) 324-9788 or email mandy.shoptaw@arkansas.gov.

■ ■ ■

Mcdonalds brings back the McRib on November 1, marking the 40th anniversary of the introduction of the sandwich, a seasoned boneless pork patty coated in barbecue sauce, then topped with minced onions and dill pickle slices on a homemade bun. It will be available, as always, for a limited time at participating restaurants.

Firehouse Subs adds a Cuban Sub BBQ to its offerings.  (Special to the Democrat-Gazette)

Firehouse Subs adds a Cuban Sub BBQ to its offerings. (Special to the Democrat-Gazette)

And Fire station submarines presents a Cuban BBQ Sub, consisting of slowly smoked pulled pork, honeyed Virginia ham, melted Swiss cheese, a sweet and smoky chipotle coleslaw, spicy pickle chips, mayonnaise and a sweet mustard barbecue sauce on a toasted sub-roll. Find a location at firehousesubs.com.

Taproom Stifft Station Stone’s Throw, 3015 W. Markham St., Little Rock, which hosts themed trivia competitions on the second Thursday of the month, focuses on “Star Trek,” 6:30 p.m. Oct. 14, with dinner provided by the La Casa de mi Abuelita food truck. Telephone: (501) 379-8663.

September 27, North Little Rock Texas roadhouse Butcher Bryan Delgado won the Qualifier Meat Cutting Challenge preliminary round, beating 10 chain butchers from Arkansas and surrounding states – Little Rock, Benton, North Little Rock, Texarkana; Tyler, Texas; and Joplin, Mo. – at the Arkansas Skatium in western Little Rock. In this first round, each participant received 30 to 40 pounds of beef, consisting of a sirloin, tenderloin and rib eye to be cut, judged on quality, yield and speed. Delgado qualifies for the semi-finals in February in Nashville, Tennessee. The winner of the national competition receives a grand prize of $ 20,000 and the title of meat cutter of the year.

And the Hillcrest Residents Association will hold its Hillcrest Pancake Breakfast, 9 a.m. to 11 a.m. Oct. 30 at Pulaski Heights Baptist Church, 2200 Kavanaugh Blvd., Little Rock, preceding Hillcrest HarvestFest. The cost is $ 5, $ 15 per family. Visit hillcrestresidents.com; Information about HarvestFest is available at facebook.com/hillcrestharvestfest.

Has a restaurant opened or closed near you in the past week or so? Does your favorite restaurant have a new menu? Is there a new chef in charge? Write U.S. Send an e-mail to: eharrison@adgnewsroom.com


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🌱 First female assistant to the police chief financed + dolphin trade https://kotisivurobotti.net/%f0%9f%8c%b1-first-female-assistant-to-the-police-chief-financed-dolphin-trade/ https://kotisivurobotti.net/%f0%9f%8c%b1-first-female-assistant-to-the-police-chief-financed-dolphin-trade/#respond Wed, 06 Oct 2021 17:55:09 +0000 https://kotisivurobotti.net/%f0%9f%8c%b1-first-female-assistant-to-the-police-chief-financed-dolphin-trade/ Hey, Miami folks! It’s me again, Carlos Hernandez, your host of the Miami Daily. First of all, the weather forecast for the day: A little sun with a shower. High: 88 Low: 80. Here are the best stories in Miami today: 1. Miami Police Chief Art Acevedo turned into a aaction plan Tuesday to improve […]]]>

Hey, Miami folks! It’s me again, Carlos Hernandez, your host of the Miami Daily.


First of all, the weather forecast for the day:

A little sun with a shower. High: 88 Low: 80.


Here are the best stories in Miami today:

1. Miami Police Chief Art Acevedo turned into a aaction plan Tuesday to improve policing, although it arrived after Monday’s deadline. His plan is 24 pages and think about his First 6 months of work. (WSVN)

2. The Miami dolphins large receiver exchanged and returner Jakeem Grant at the Chicago Bears on Tuesday. They trade him in for a sixth-round pick in the 2023 NFL Draft. (CBS Miami)

3. The first woman to serve as Deputy Chief of Miami Police in the history of the department was let go after his position has been funded. Miami Commissioner Joe carollo says the city has decided to go from five deputy heads to four to move towards “the norm”. (NBC Miami)

4. One 30-month Flagler Street beautification project downtown is on track but $ 5 million over budget. The work is now settled costs $ 32 million. There are concerns about the impact of the project on local businesses experiencing construction delays. (Miami today)

5. The Miami Beach mansion “Scarface” al Capone sold for $ 15.5 million. Capone bought the house by the water for $ 40,000 in 1928 and died there in 1947 of a heart attack. (WPLG Local 10)


From our sponsor:

Today’s Miami Daily is presented by Ring, a Patch brand partner. If you love Ring Video Doorbell, wait until you meet Ring Alarm! While Ring first made a name for itself with its popular video doorbells, it would be remiss not to mention all the benefits and features of the Second Generation Ring Alarm, a DIY home security system that works with n any house or apartment.


Today in Miami:

  • Morning meditations – Miami Beach Chamber of Commerce. (8:30 am)
  • Raise the bar 2021 – The Miami-Dade Women’s Fund. (5:30 p.m.)
  • Vizcaya Late: Village Block Party – Biscay Museum and Gardens. (6:00 p.m.)
  • MADFF: Live Film Screening at MCAD – AIA Miami. (7:00 p.m.)
  • Taste of The Yard: SEED Food & Wine Edition. (7:00 p.m.)

Miami Patch Notebook

  • Miami-Dade County Public Schools: “Miami-Dade County Public School teachers continue to work tirelessly to provide world-class education and help students reach their full potential. On #WorldTeacherDay, we celebrate our outstanding educators! #MDCPSTeachersRock #RESPEC .. . “(Facebook)
  • Miami-Dade Public Library System: “Allapattah Branch Library Storytelling Garden is officially open!” Thanks to Mayor Daniella Levine Cava, MDCPS Board Member Dr. Dorothy Bendross-Mindingall, Miami-Dade Commissioner’s Office Keon Hardemon, Allapattah Collaborative and … ”(Facebook)
  • Miami-Dade Parks: “Six hours without social media wasn’t that bad. We’re there for you anytime you need a break. #LiveAParkLife” (Facebook)
  • Miami Arts and Business Council: “#ArtsRestartMiami @arshtcenter #repost Siudy Flamenco returns LIVE on stage with BAILAORA October 8-10! @Siudygarrido has been celebrated and hailed as ‘spellbinding’ and ‘perfection’, blending traditional and contemporary techniques in …” (Facebook)

From our sponsors – thank you for supporting the local news!

Featured companies:

Events:

  • Afro-Latinx take center stage for Miami MoCAAD’s #Creative Heritage Conversation Series (October 7)
  • “Do you [Really] Do You Know Jesus? ”3 Day Webinar Series (October 12)
  • Greek Beer Festival! Fort Myers – Friday, Saturday, Sunday! Greek food, drink, music! (October 17)
  • Add your event

You are now in the know and ready to release this Thursday. See you tomorrow morning for another update! If you enjoy these newsletters, consider bringing in friends and neighbors. You can send them this link to subscribe.

Carlos hernandez

About me: Hello, my name is Carlos Hernandez and I am a food writer with over 10 years of experience in the industry. I write the Carlos Eats culinary blog (http://www.carloseats.com) and also contributes to several newspapers and magazines with blogs and articles related to food.

Got a tip or suggestion for an upcoming Miami Daily? Write to me at carlosreportsnews@gmail.com.


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17 times ice cream made the best ingredient https://kotisivurobotti.net/17-times-ice-cream-made-the-best-ingredient/ https://kotisivurobotti.net/17-times-ice-cream-made-the-best-ingredient/#respond Wed, 06 Oct 2021 01:33:48 +0000 https://kotisivurobotti.net/17-times-ice-cream-made-the-best-ingredient/ For some, the announcement of warmer seasons means new growth, sunny days and new beginnings. For us, it’s all about ice cream. That’s why winter looks like a lot of waiting. If it’s too cold to eat ice cream, no one wants to get up from the couch. You know it’s true. Spring opens the […]]]>

For some, the announcement of warmer seasons means new growth, sunny days and new beginnings. For us, it’s all about ice cream.

That’s why winter looks like a lot of waiting. If it’s too cold to eat ice cream, no one wants to get up from the couch. You know it’s true.

Spring opens the door to hope, and the time to release our beloved frozen candy is near. Ice cream season has arrived and the world can start spinning again.

Speaking of flipping, while ice cream is perfectly satisfying on a spoon, there are a few ways you can turn it into something even better. Prepare to get up.

dizzy

Dive straight into this frozen sundae filled with fresh raspberries, peanuts, chocolate fondant and a crisp and soft honeycomb. Could it be too much ice so early in the season? Never!

Cakes

Just in case you have any doubts about your immediate preparation for a full ice cream, can we introduce you to this chocolate / honeycomb / fudge brownie sauce tempter. We just want to dig in the middle.

flamed

We are going to pull it out slightly with the inclusion of fruit in it. Banana flambé with rum cooked in butter, sugar and cinnamon, that is to say. There is no fruit like a fruit fit for ice cream.

Popular

There really is no greater friendship than fruit and ice cream, as this mango, coconut, and lime party cake demonstrates. There’s also crispy meringue and squeezed grilled macadamias in there. It’s basically summer in a cake.

Delighted

The only bad thing about an ice cream cake is having to share it. That’s why having your very own frozen strawberry cupcake is such a delight.

Oil

It’s normal for pouring oil into your ice cream mix to be rather odd, because the flavor of this olive oil ice cream cake is out of this world. Repeat, olive oil works great, great in candy.

Crepes

Normally, we wouldn’t include a recipe that just puts ice cream next to the actual recipe. But that’s not what happens with this breakfast pie. The pie is the maple syrup, the ice cream is the pancakes … maybe click on the recipe because this amazing creation is just too hard to explain here. And yes, we are having this for breakfast ASAP.

Sandwich

Another American classic that got a makeover and we’re here for it. Black coffee and donut in the form of an ice cream sandwich. Don’t worry if we have two!

Baklava-ed

We roll on the theme of the ice cream sandwich, but this time it’s the baklava that is having a blast. It’s basically crushing pistachio ice cream between the layers of baklava. Can you imagine better?

Pached

We can’t leave ice cream sandwiches without mentioning this passion fruit pavlova number. You know you’re a winner when you smash passion fruit ice cream between two pavers.

Fried

Someone one day decided to put ice cream in a deep fryer and it was a spark of genius there with Bell and the phone. Like a bright light at midnight, fried ice cream shouldn’t work, but oh my god it works.

Sauce

Fried salted caramel ice cream scoops topped with homemade salted caramel, a creamy, sticky feel. Thank you Jerry Mai for giving us the big spoon.

Tinted

A dessert described as a “Turkish delight and ice cream mash-up” will always be on the list. Not only do these timpani look pretty as a picture, they are also damn irresistible.

Covered

You can make your own ice bars. You can! We love these pumpkin pie chocolate bars, but you can make them with whatever you like the most. We can attest that dipping ice cream in melted chocolate and refreezing is endlessly satisfying.

Connected

This one’s for all the vegans who would never say they run out of ice cream, but really miss out on ice cream. A mango and coconut frozen log is here for you.

Condensed

This shortened kulfi lollipop recipe lets you turn a can of condensed milk into ice cream. What is it good !?

Perfect-ed

Perfect is kind of a budding ice cream, but we’ll allow it. Only because we are obsessed with this perfect Armagnac prune coffee. We’ve already recognized that fruit is the best ice cream, but coffee and alcohol are its bad buddies that don’t cook anything good. We’re going to get our coats.


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Sixteen portable snacks from Southeast Asia | Picnic Recipes https://kotisivurobotti.net/sixteen-portable-snacks-from-southeast-asia-picnic-recipes/ https://kotisivurobotti.net/sixteen-portable-snacks-from-southeast-asia-picnic-recipes/#respond Tue, 05 Oct 2021 10:29:51 +0000 https://kotisivurobotti.net/sixteen-portable-snacks-from-southeast-asia-picnic-recipes/ — Explore the Malaysian flavors of Australia with Adam Liaw and Poh Ling Yeow in Adam & Poh’s Malaysia in Australia, 8:30 p.m. Thursdays on SBS Food and SBS On Demand, with subtitled versions available to stream on SBS On Demand in Arabic, Simplified Chinese, Traditional Chinese, Vietnamese and Korean. For recipes, articles and more, […]]]>

— Explore the Malaysian flavors of Australia with Adam Liaw and Poh Ling Yeow in Adam & Poh’s Malaysia in Australia, 8:30 p.m. Thursdays on SBS Food and SBS On Demand, with subtitled versions available to stream on SBS On Demand in Arabic, Simplified Chinese, Traditional Chinese, Vietnamese and Korean. For recipes, articles and more, visit the program page. —

Street vendors are the best when it comes to creating dishes that can be transported great distances and don’t compromise on taste and texture when seated at room temperature.

Add some flavor to your next strawberry and cheese spread with these Southeast Asian snacks perfect for spring picnics.

1. Chive cakes (khanom gui chai)

A sweet-salty chive filling wrapped in a chewy dough made with tapioca flour makes it a favorite of Thai street food. Put a few in a container and bring a dip for the pour and serve side. Make sure you don’t refrigerate them before your trip or the dough will harden into an unpleasant texture.

2. Corn fritters (perkedel jagung)

These crispy golden packets are bursting with the sweetness and sparkle of fresh corn and are perfect for casual bites. Like any fried food that is transported, do not seal them in a plastic container or they will eventually sweat and become soggy. A colander lined with a clean tea towel or paper bag will keep them in better shape.

3. Fried radish cake (chai tow kway)

This crisp and chewy rice and radish cake is a popular snack in Singapore and iterations can be found on dim sum carts across China. Put down a plate and some toothpicks to share – happy days.

4. Adam Liaw’s nasi lemak

It’s Malaysia’s national dish, and while the number of versions can be endless, at its heart is coconut rice, some textured sides, and delicious sambal. Wrap it in a banana leaf and let it sit for the travel time and it will taste even better.

5. Semolina pancake (Uttapam)

Uttapam is a thick dosa, or pancake, topped with vegetables. This is basically Indian pizza, so be creative with your ingredients and place whatever you want on top. It is divine served hot, accompanied by a chutney. Make sure to use a non-stick frying pan or a well-dried skillet, as this uttapam is notoriously sticky.

6. Umai udang Sarawak

Delicious, fresh seafood from East Malaysia is central to this traditional Sarawak dish. A specialty of the Melanau people, it is similar to ceviche in that the citrus juice is used to lightly cook the shrimp. It is also made with other fish and even squid.

7. Sugar cane shrimps (Chaọ tôm)

Gambas on barbie, Vietnamese style. Expect your pork and shrimp mixture to have a bouncy texture similar to fish cake before wrapping it around your candy cane ready for grilling.

8. Banh mi braised meatball

Homemade banh mi might not seem like the best picnic food, but if you bring all of the components separately and let your friends assemble in place, you’ve cut the job in half. Stop by your favorite Vietnamese bakery for some fresh rolls and enjoy the freedom of letting any flaky crumbs fall freely on the surrounding grass – just watch out for the pigeons.

9. Chicken curry puffs (kahree puff gai)

Influenced by the Portuguese desserts introduced to Thailand in the 14th century, these pastries are a blend of Western pastry and Eastern spices. It’ll be a fun story to tell as hands race to your container of these delicious snacks.

10. Black sticky rice yogurt

Make it a three-course picnic with a little dessert. You can either divide it into individual containers or bring a large one and put it on small serving plates. It’s a cooler bag but easy to carry knowing that you don’t have to worry about sudden bumps in the road that take a toll on its structure.

11. Easy Singaporean Noodles

Technically not of South Asian origin, Singapore noodles originate in Hong Kong, inspired by the Indo-Chinese influence on Singapore cuisine. It has become a popular staple food and a great picnic pleasure.

12. Banana blossom and crispy tofu salad

A vibrant Vietnamese salad is hard to pass up on a hot day in the sun. Don’t worry about room temperature meat and let the tofu do the talking in Jerry Mai’s recipe. Its porous texture will soak up any dressing, and vegetarian (and vegan) guests will be delighted.

13. Grilled beef wrapped in betel leaf

The bo la lot are packages of beef perfectly wrapped in betel leaves. When cooked on a charcoal grill, the smell of grilled betel leaf is incredibly fragrant. Prep them at home or take your portable grill out to the park for some extra drama.

14. Serunding daging (beef rendang with turmeric and coconut sticky rice)

Serunding daging is a very dry, flaky meat silk with rendang flavors. One serving of coconut rice is the perfect vehicle for creating a flavorful snack. This one even saves on cutlery as it’s usually eaten by hand, with the sticky rice making a perfect utensil for scooping up beef.

15. Pork and shrimp rice paper rolls

Rice paper rolls just might be the perfect food for a picnic. All you need is a bowl of water and you can even get together and gather on site for an activity and a meal in one. If you feel likeable, pre-roll and store either with baking paper between them or with a brush with neutral oil before putting them in a container.

16. Pandan Cake

Featured as Asian vanilla, pandan cakes in Southeast Asia are about as popular as the vanilla slice in a bakery in Australia. The extract imparts a vibrant green color that will leave your picnic friends talking long after you’ve tasted.


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Couple sell dream home to travel Scotland by van https://kotisivurobotti.net/couple-sell-dream-home-to-travel-scotland-by-van/ https://kotisivurobotti.net/couple-sell-dream-home-to-travel-scotland-by-van/#respond Sun, 03 Oct 2021 12:03:42 +0000 https://kotisivurobotti.net/couple-sell-dream-home-to-travel-scotland-by-van/ Find out what clicks on FoxBusiness.com. This couple decided to give up their dream house to live in a van. Victoria MacDonald, 28, and Scott Ross, 32, initially bought their 3-bedroom villa in the Scottish village of Cruden Bay in June 2016 for around $ 135,449.90 (£ 100,000). MacDonald told SWNS the house was historic […]]]>

This couple decided to give up their dream house to live in a van.

Victoria MacDonald, 28, and Scott Ross, 32, initially bought their 3-bedroom villa in the Scottish village of Cruden Bay in June 2016 for around $ 135,449.90 (£ 100,000).

MacDonald told SWNS the house was historic and included a ballroom and a double basement, but ultimately it was too big for the couple.

“It was a dream house when we bought it, but we never moved in,” MacDonald told the news agency. “We both decided to leave the house because it was too big.”

REQUESTED PRICES FOR HOUSES REACHED HIGHEST IN SEPTEMBER DESPITE SIGNS FROM THE COOLING MARKET

MacDonald said that at first she and Ross weren’t sure where they wanted to move. Eventually, they thought about living a more nomadic lifestyle.

Victoria MacDonald, 28, and Scott Ross, 32, sold their dream home to move into a refurbished van with their two dogs earlier this year. (SWNS)

“We had the idea to move in a pickup truck and take our work on the road,” MacDonald said. “So that’s exactly what we did.”

The couple put their house on the market in March and within three days they sold it for around $ 197,756.85 (£ 146,000).

MARTHA STEWART SELLS HOUSE OF HAMPTONS FOR $ 16.5 MILLION, ALMOST DOUBLE THE ASKING PRICE

MacDonald and Ross bought a 2016 Citroën Relay motorhome for around $ 17,608.49 (£ 13,000) and spent two months renovating it, with the renovations costing around $ 13,544.99 (£ 10,000), according to SWNS .

They sold their house in March and bought a 2016 Citroën Relay motorhome for around $ 17,608.49 (£ 13,000) and spent two months and around $ 13,544.99 (£ 10,000) renovating it. (SWNS)

“It was horrible. I made no secret that I didn’t enjoy the conversion process,” MacDonald said. “It took a few weeks to plan, but no matter how much you plan on, you don’t know how much to do until you’re in the thick of it.”

Now their van has a Swedish oven, solar panels, a full kitchen including a fridge and food storage and a solar shower.

BEST STARTUP IDEAS FOR ENTREPRENEURS OF ALL AGES TO MAKE MONEY

Around the same time they bought their dream home, MacDonald and Ross both went through some big career changes.

At the time, MacDonald suffered from depression while working as a purchasing administrator in the oil and gas industry, while Ross worked in ground operations for a heliport company before being injured on the job.

The former home of Victoria MacDonald and Scott Ross in Cruden Bay, Aberdeenshire. Just three days after putting the house on the market, it sold for around $ 197,756.85. (SWNS)

After quitting their jobs, they decided to start a blog about their love of travel, which turned into an online travel marketing business and ultimately led to jobs at VisitScotland, according to SWNS.

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“I was suffering from depression so I quit my job, and around the same time Scott injured his back so had to take time off,” MacDonald told SWNS. “While we were away from work, we came up with the idea for the website and the blog, and we set off on the adventure.”

Now their van has a Swedish oven, solar panels, a full kitchen including a fridge and food storage and a solar shower. (SWNS)

“Our friends weren’t surprised and our family was the same, no one was overwhelmingly surprised,” MacDonald added. “We haven’t made a life of nine to five in years.”

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Now that they live in a van and travel to Scotland with their two dogs Colle and Callie, MacDonald said she and Ross are doing much better and their dogs are loving the lifestyle.

MacDonald told SWNS: “We haven’t missed or regretted selling the house since we hit the road.” (SWNS)

“I took antidepressants for four years and now I haven’t had any since we started our new lives,” MacDonald said. “Scott’s back is getting stronger, due to the amount of exercise he does each day.”

“There is something about being so ingrained in nature,” she added. “I wake up everyday to an incredible view out my window… We haven’t missed or regretted selling the house since we’ve been on the road.”


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“In this age of Covid, food is the next big thing,” says food blogger Shital Kakkad https://kotisivurobotti.net/in-this-age-of-covid-food-is-the-next-big-thing-says-food-blogger-shital-kakkad/ https://kotisivurobotti.net/in-this-age-of-covid-food-is-the-next-big-thing-says-food-blogger-shital-kakkad/#respond Sun, 03 Oct 2021 01:30:00 +0000 https://kotisivurobotti.net/in-this-age-of-covid-food-is-the-next-big-thing-says-food-blogger-shital-kakkad/ Shital Kakad (51) has been blogging for seven years and wants to do more. She says, “I discovered blogging as a medium quite late in my life. It started out as a hobby, but has now grown into a blessed profession. Today, his blog has 25.2,000 subscribers. Here, she gives an insight into the life […]]]>

Shital Kakad (51) has been blogging for seven years and wants to do more. She says, “I discovered blogging as a medium quite late in my life. It started out as a hobby, but has now grown into a blessed profession. Today, his blog has 25.2,000 subscribers. Here, she gives an insight into the life of a food blogger.

»What inspired you to write a food blog?

A friend of mine casually talked about food blogs and my husband encouraged me. I have always been interested in food related information. My obsession with food sparked my passion to record the food we all love, to spread my love for cooking with like-minded people. I like to share my thoughts in an organized way.

I used to cook food for family and friends and it snowballed and started getting more inquiries. Once I started getting a good response I launched Shital’s Food Cottage and my website www.shitalkakad.com.

»What is your culinary expertise?

Traditional Indian cuisine with an emphasis on Gujarati cuisine that I learned from my husband and family. Street food including chat, international vegetarian dishes as well as cakes and pastries without eggs.

»Can you detail the scope of your blog?

My blog is quite comprehensive and deals with Indian and world vegetarian food without eggs. You will find traditional Indian recipes, Gujarati dishes, pastries, snacks, non-alcoholic cocktail recipes, Italian, Mexican and Asian dishes.

The pandemic has changed the lives of everyone. How did you experience it?

I have a catering studio in Juhu, Mumbai which has been closed since the first lockdown. We couldn’t organize any events and that was the biggest disappointment. But food orders come in regularly and I’m thankful for the love people have given to my food. I also launched an e-magazine, Chai Shai Aur Baatein, during the pandemic to continue our conversations around food and lifestyle.

»What was your most successful post?

Whole wheat Kulcha, Date and nut bread without eggs, Gujarati Methi Pak were the leaders.

»Describe your writing process, from concept to publication.

I make a list of upcoming festivals and write down the recipes I need to work on. It starts with making the dish first, followed by making it presentable for a photoshoot, then comes the writing part. Between festivals, I write about food experiences, so my readers have lots of variety on the blog.

»How to attract new readers?

I do my job with sincerity and make sure to post regularly. My followers have grown organically; I am genuine and true in all of my interactions with my readers. An honest blog will always reflect your passion.

»What would you do to improve your current content?

I would like to structure my blog better and publish more recipes from different parts of the world. Due to the bimonthly publication of my e-magazine, I was not able to publish as many recipes as I would like but on the other hand, the magazine got a large audience and excellent recognition.

»What age group are you targeting?

Sixteen above. In this age of Covid, food is the next ‘big thing’.

Follow her on Instagram: @shitalkakad and @shitalsfoodcottage

Gulab Dudhi Kheer

Ingredients:

1.1 liter of milk (about 4 cups)

2.12 cup sugar

4.1 cup grated dudhi (gourd)

6.2 tbsp edible gulkand or rose petals

8. A few saffron stands (optional)

10. Almonds or pistachios for garnish

Method

1. Boil the milk

2. Add the sugar, gourd, saffron and boil over medium heat for about 10 minutes until the gourd is cooked very well.

4. Let cool

6. Add the gulkand or fresh edible rose petals

7. Store in the refrigerator to cool.

Take it for dessert when you are fasting. It’s a healthy and delicious kheer.

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Posted on: Sunday 03 October 2021, 7:00 am IST



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Does Food Addiction Contribute to Global Obesity? https://kotisivurobotti.net/does-food-addiction-contribute-to-global-obesity/ https://kotisivurobotti.net/does-food-addiction-contribute-to-global-obesity/#respond Sat, 02 Oct 2021 09:30:08 +0000 https://kotisivurobotti.net/does-food-addiction-contribute-to-global-obesity/ Right now, scientists are actively debating whether highly processed foods are addictive and whether it contributes to our continued failure to reduce obesity and diet-related illnesses around the world. Two experts share their views on different sides of the debate: Dr Ashley Gearhardt argues that these foods are addictive, while Dr Johannes Hebebrand argues that […]]]>

Right now, scientists are actively debating whether highly processed foods are addictive and whether it contributes to our continued failure to reduce obesity and diet-related illnesses around the world. Two experts share their views on different sides of the debate: Dr Ashley Gearhardt argues that these foods are addictive, while Dr Johannes Hebebrand argues that “food addiction” is not responsible for obesity rates.

Highly processed foods are addictive

Dr Ashley Gearhardt: In our society, it is widely believed that excessive consumption of highly processed foods, such as chocolate, pizza, and pastries, contributes to excessive weight gain and poor health. Millions of people try to reduce their consumption of highly processed foods each year, but few find long-term, sustainable success. People do not change their diet even when faced with serious negative health consequences, such as amputations, blindness and premature death. As highly processed foods spread around the world, we are seeing obesity and disease rates rise with them.

What about highly processed foods that pose such a threat to public health? Why are people unable to quit smoking even though they are highly motivated to do so? A growing body of evidence shows that highly processed foods are able to trigger addictive processes similar to addictive drugs like tobacco. Our brains are designed to find rewarding high calorie foods to make sure we survive times of starvation. Carbohydrates (like sugar) and fat are high in calories and trigger the release of feel-good chemicals in the brain. For much of the history of mankind, the best shot of sugar we could hope for was to find fruit. The fat would come from hunting for an animal or hunting for nuts. While our brains are still in the Stone Age, the food industry has become adept at increasing carbohydrates and fats to unprecedented levels and combining them with dozens of additives to create unusually rewarding foods. These highly processed foods trigger reward responses in the brain that far exceed levels associated with natural foods.

Addictive drugs and highly processed foods are created using very similar processes. For example, humans refine and process a natural substance (like a tobacco leaf) and turn it into a product (like cigarettes) that contains abnormally high levels of a rewarding substance (like nicotine), then add dozens additives (like ammonia and menthol) to further improve it. These addictive drugs hijack the same brain reward centers that are so powerfully activated by highly processed foods. In fact, highly processed foods and addictive drugs are often consumed for the same reason: to experience a sense of pleasure and to reduce negative emotions. Whether it is a highly processed food or a drug, a substance can become so rewarding that it can trigger compulsive behavior (that is, the person cannot even stop if she really wants to). This is good news for the industries that profit from the sale of these substances, but bad news for the rest of us.

Highly processed foods are not addictive

Dr Johannes Hebebrand: The food industry thrives on the sale of its products. In an effort to increase sales, thousands of new food products are marketed each year. Food has to be tasty and somehow has to fill a market niche. A large enough number of people must be attracted to a specific food so that it stays on the shelves of a supermarket. Obviously, a cheap price guarantees a potentially large market. Food industry operations depend on cultural, social, economic, legal, regulatory and political factors.

Should we use the term food addiction to explain overeating and obesity? Most obese people would certainly not consider themselves to be food addicts. Only a sub-group would respond in the affirmative. Yes, they do suffer from “grazing,” cravings and binge eating attacks, and cannot stop eating despite negative health implications and negative social consequences. They may report eating behavior suggesting tolerance and experience withdrawal symptoms.

But what exactly are they addicted to? There is no clear evidence for one or more substances in foods that elicit a reward comparable to that obtained from consuming legal or illegal drugs. Try a limited amount of any medication, say you inhale cigarette smoke deeply or drink half a glass of wine. You will quickly experience an alteration in the way you see yourself and your surroundings. This rapid onset, which so gratifying may represent the initial first step in the development of an addiction, does not occur with the ingestion of food. People who see themselves as food addicts will resort to many foods. They will not become addicted to just one food.

Why then do some people declare that they are addicted to food? Obese people need more food than others to maintain their body weight. They find it difficult to maintain a reduced body weight, which can be experienced as “food addiction”. Other people will feel a strong urge to overeat when under stress, anxiety, or depression. Obesity is generally present in families with genetic factors responsible for the family burden. In conclusion, the urge or urge to overeat can subjectively be perceived as food addiction, but in reality depends on a range of genetic, physiological, social and psychological reasons and not on the use of a particular substance.

The verdict? More research is needed

Food industry practices contribute to overeating and obesity; however, disagreement persists as to whether highly processed foods meet the criteria to be considered addictive. Future research will help inform this debate and guide next steps on the best ways to promote healthy eating.

Featured Image By RitaE via Pixabay


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$ 2 Specialty Tacos are back at over 40 restaurants during Cincinnati Taco Week October 11-17, 2021 https://kotisivurobotti.net/2-specialty-tacos-are-back-at-over-40-restaurants-during-cincinnati-taco-week-october-11-17-2021/ https://kotisivurobotti.net/2-specialty-tacos-are-back-at-over-40-restaurants-during-cincinnati-taco-week-october-11-17-2021/#respond Fri, 01 Oct 2021 18:36:29 +0000 https://kotisivurobotti.net/2-specialty-tacos-are-back-at-over-40-restaurants-during-cincinnati-taco-week-october-11-17-2021/ Agave & Rye’s Asian Persuasion (sticky rice, sweet Thai chili sauce, shrimp tempura, cilantro, miniature corn, bell pepper, rice noodles); The Happy Meal (salt & pepper fries, seasoned ground beef, queso, white cheddar, lettuce, tomato, pickle, tobacco onions) l and Mama Mia (noodles, slowly roasted tomato sauce, Brussels shavings, cauliflower florets, cotija cheese, queso cushion)Photo: […]]]>

Agave & Rye’s Asian Persuasion (sticky rice, sweet Thai chili sauce, shrimp tempura, cilantro, miniature corn, bell pepper, rice noodles); The Happy Meal (salt & pepper fries, seasoned ground beef, queso, white cheddar, lettuce, tomato, pickle, tobacco onions) l and Mama Mia (noodles, slowly roasted tomato sauce, Brussels shavings, cauliflower florets, cotija cheese, queso cushion)Photo: Agave and rye

What’s better than Taco Tuesday? A whole week of inexpensive tacos. And thanks to Cincinnati Taco Week, that’s what Queen City will get from October 11-17.

Throughout the week, participating restaurants will be offering $ 2 specialty tacos for the fourth annual taco week. Some restaurants will even serve three different unique tacos. Some locations will also offer Karrikin Blaze Agave Spirit margaritas.

To complete your taco quest, get an official Cincinnati Taco Week passport. Get one stamp in each restaurant for each order of tacos (minimum three tacos per order) and an additional stamp for each Karrikin cocktail.

Win a stamp of five or more participating establishments on your passport for a chance to win the grand prize of $ 250 in Karrikin gift cards and giveaways.

Passports will be available at cincytacoweek.com or in individual restaurants from Monday 11 October.

Featured restaurants of taco week include:

Arnold’s Bar & Grill, Agave & Rye Covington, Agave & Rye Rookwood, Agave & Rye Liberty, Bakersfield OTR, Bebo’s, El Barril Mexican Sports Bar and Grill, El Taco Veloz, El Vaquero Mason, El Vaquero Blue Ash, Four Mile Pig, Frida 602, Fuzzy’s Taco Shop, J Taps, The Hearth at Karrikin, Kitchen 1883 (On the Rhine Eatery Location Only), Lalo, Los Potrillos, Lucius Q, Mazunte Taqueria, Mazunte Centro, Mazunte Catering and Mercado, Mesa Loca, Mi Cozumel (Springdale), Mi Cozumel (Winton Road), Mi Cozumel (Vandercar Way), Mi Taco Loco, Olla Covington, The Oakley Establishment, Sammy’s, Slatt’s Pub, Smokey Bones, Taqueria El Monarca, Trifecta Eatery at Miami Valley Gaming, The Standard , Tortilleria Garcia (Springfield), Tortilleria Garcia (Mason), Tortilleria Garcia (Hamilton Ave.), The Ugly Goat Social Club, Veracruz Mexican Grill and Wishbone Tavern.

Cincinnati Taco Week takes place October 11-17. Visit cincytacoweek.com for menus and more information.

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