#Sweet Corn Roaster

[backyardbeginnings]

When it comes to mouthwatering barbecue and deliciously cooked potatoes, the Chicken & Rib Cooker, Potato Cooker, and Holstein Grill in Huntersville, North Carolina, are a gastronomic paradise for food enthusiasts. Located in the heart of this charming town, these culinary hotspots offer an exceptional dining experience that will satisfy even the most discerning palates.

The Chicken & Rib Cooker is a local gem that has been tantalizing taste buds for years. As soon as you step inside, the aroma of smoky meats will whet your appetite. The skilled pitmasters take great pride in their craft, slow-cooking chicken and ribs to perfection. Each bite reveals tender, juicy meat infused with rich, smoky flavors that will have you coming back for more.

Chicken Rib Cooker is not just about meat. Their Potato Cooker is equally impressive. Here, they transform humble potatoes into culinary masterpieces. Baked to perfection, these potatoes are fluffy on the inside and crispy on the outside. Whether you prefer classic toppings like sour cream and chives or indulgent options like bacon and melted cheese, the Potato Cooker offers a range of toppings to satisfy every palate.

The Holstein Grill, located within the same establishment, takes the dining experience to the next level. It's a haven for burger enthusiasts who appreciate a good patty cooked to perfection. The menu boasts a variety of mouthwatering burgers, from classic cheeseburgers to inventive creations that combine unique flavors and textures. Each burger is made with high-quality, locally sourced ingredients, ensuring a fresh and delicious meal every time.

So, if you find yourself in Huntersville, make sure to pay a visit to these delightful establishments. Whether you're craving mouthwatering barbecue, perfectly cooked potatoes, or a gourmet burger, the Chicken & Rib Cooker, Potato Cooker, and Holstein Grill are sure to satisfy your culinary desires. Prepare yourself for a gastronomic adventure that will leave you longing for more, long after you've left their doors.

[obsessivevoidkitten]

These are all the things I want to grow and have the seeds for this year, though some things are missing from this list. I still need more soil, most of the produce goes to the senior center so if anyone wants to throw me 3 dollars for a bag of dirt it goes to a good cause, I also save seeds and distribute them to neighbors and some of the people at the senior center. This blog is my only income source as I am an unpaid live-in aide for an elderly woman. No pressure though. Also if anyone just wants to put gardening discussions in my inbox I am totally up for that!

Supernova sunchokes

Red pontiac potatoes, kennebec potatoes, lehigh potatoes, purple viking potatoes, red norland potatoes, also sweet potatoes

Brown sugar tomatoes, amish paste tomatoes, orange hat tomatoes, yellow stuffer tomatoes, yellow pear tomatoes, bosque blue bumblebee tomatoes, bonny best tomatoes, orange icicle tomatoes, sart roloise tomatoes, sweetheart cherry tomatoes, honeycomb tomatoes, barry's crazy cherry tomatoes, kentucky beefsteak tomatoes, and of course PRAIRIE FIRE TOMATOES

Corbaci peppers, ajvarski peppers, sugar rush peach peppers, albino bullnose peppers, binquinho peppers, lemon spice jalapeno peppers

Armenian yard long cucumbers, sumter cucumbers, bushcrop cucumbers, spacemaster 80 cucumbers, green apple cucumbers, lemon cucumbers, dragon's egg cucumbers, poona kheera cucumbers, pick a bushel cucumbers

Rosita eggplants, listda de gandia eggplants, shikou eggplants, casper eggplants

White soul alpine strawberries, seascape strawberries

Strawberry spinach, malabar spinach, thousand head kale, scarlet kale, blooming kale, orach, slobolt lettuce, merlot lettuce, bronze lettuce, buttercrunch lettuce, bibb lettuce, aqua large leaf watercress, swiss chard five color silverbeet

Moonshine sweet corn, glass gem corn, fiesta corn, Incredible R/M sweet corn

Great northern beans, dwarf taylor horticulture beans, jade II beans

Red burgundy okra, jing orange okra

Autumn buckskin pumpkins, long island cheese pumpkins, flat white boer pumpkins, seminole pumpkins, rouge vif d' etampes pumpkins

Gumball mix radishes, china rose radishes, de 18 jours radishes, golden helios radishes, purple plum radishes, diana hybrid radishes, pink dawn radishes

Chocolate cherry sunflowers, autumn beauty sunflowers, evening sunflowers, russian mammoth sunflowers, florenza sunflowers, lemon queen sunflowers

Peach melba nasturtiums, whirlybird nasturtiums, orchid flame nasturtiums, tip top alaska salmon nasturtiums, tip top rose nasturtiums

Gill's golden pippin squash, honeynut squash, candy roaster squash, delicata squash, early prolific straightneck squash

Jolly jester marigolds, mexican mint marigolds, safari scarlet marigolds, orange flame marigolds, colossus bicolor red gold marigolds

Purple coneflowers, black eyed susans, moss roses, coleus pinto mix

Double tall mix strawflowers, copper red strawflowers, king size orange strawflowers

Pampas plume celosias, eternity mix celosias

Desert king watermelons, lemon drop watermelons, royal golden watermelons, tigger melons, kajari melons, golden crispy melons, golden jenny melons

Purple dragon carrots, melbec carrots, uzbek gold carrots, koral carrots

[sohannabarberaesque]

Postcards from Snagglepuss (Minnesota State Fair edition)

And what interesting company hath we!

Think about it: Yours truly. Huckleberry Hound. Hair, Square and Bubi (as in the Hair Bear Bunch). Emmy Lou and Jenny Lee, also of the ursine persuasion. And on this particular morning, somewhere near the Grandstand, munching on some tri-taters:

"I bet you were going to be stunned at my presence!"

Which was how Lippy the Lion, more or less a Tora-san-model vagabond, took note of our presence, yet for some reason we probably didn't pay attention.

"And I presume," Lippy added, "it was going to be heavy on the corn dogs and all that!"

Which had Huckleberry Hound noting that, while the plans called for some corn dogs every day of our presence, we would have plans for other examples of fair cuisine, prompting Hardy Har Har, Lippy's rather myopic hyaena, to ask "where exactly does it state that we need to have corn dogs all the time while at the fair?"

"Just be thankful, friends," Lippy added, "that Starbucks doesn't have a fair presence as opposed to--perhaps it was best to follow me for once and show you something more deserving in the coffee arena!" And follow we did, to the French Meadow Bakery even, for some fruit-filled scones and coffee. From a local roaster, even, not to mention the scones being topped with creme fraiche, as if freshly-frozen strawberries or peaches wasn't interesting enough, let alone Sweet Martha's Chocolate Chip Cookies having one of their queue-generating stands across the way. But that's likely for another time....

For their part, though, Emmy Lou and Jenny Lee, being a bit on the Southern side themselves, preferred the peach filling, though Jenny Lee "herself," being the young and excitable sort, admitted that a fruit-filled scone was rather new to her and Emmy Lou, prompting Huckleberry Hound to note that discovering new stuff is a rather fascinating part of the fair experience.

"Hopefully," Emmy Lou noted, "I can come across a worthwhile scone recipe somewhere."

"Maybe not at the fair," I remarked, "but I hope you come across one and give the same a serious trial."

The Hair Bear crew, for their part, found the coffee rather palatable after managing to wolf down their scones (choosing strawberry filling throughout); Bubi, ever the whippersnapper of the ursine madcaps, admitted to using honey to sweeten his coffee ("It just makes the coffee taste the clyde a little delectable").

Yet when all is said and done, how exactly can you manage to discuss the Minnesota State Fair without overemphasising corn dogs or other "on-the-stick" cuisine, let alone neglecting worthwhile areas of exhibition?

@hanna-barberians @aquablock68 @stuffaboutminnesota @groovybribri @thebigdingle @hanna-barbera-show-blog @archive-archives @ultrakeencollectionbreadfan @iheartgod175 @themineralyoucrave @xdiver71 @funtasticworld @multi-fandom-girl-451 @thylordshipofbutts @passionateclown @hanna-barbera-land

[greedyapron]

18/11/2023 - Lunch and Dessert

EZO RAMEN, Takashimaya Pop-up

🍜 Miso Ramen ($18.50)

Broth was super thiccc and salty. Very tasty but maybe not worth the price? Comes with pork belly and bamboo shoots

🍜 Miso Tsukemen ($19.50)

Comes with the same condiments but soup tastes lighter and sweeter. Did they mix up the soups? .___. Preferred this to the miso ramen cause it was lighter and more enjoyable

Le Varo ($13 for double scoop)

🍎🍠🍨Cinnamon Apple with Sweet Potato ice Cream

Heavy ice cream flavoured with sweet potato with bits of apple. The amount of cinnamon was satisfactory. Would recommend sharing this cause it's a rather heavy ice cream

🌽🍨Sweet Corn Ice Cream

Has a mild saltiness and corn bits. Somewhat savoury. The saltiness goes well with the mild sweetness of the corn. It's quite a heavy ice cream too.

Half latte from Generation Coffee Roasters

Decent iced latte at a good price

[formeryelpers]

Smoking Tiger Coffee & Bread, 2445 E Imperial Hwy, Unit D, Brea, CA 92821

Smoking Tiger is a Korean coffee and bakery in a strip mall in Brea. They serve some Korean coffee roasters (but not exclusively Korean coffee). They’re known for their Jeju matcha drinks. I’m not sure if the baked goods are baked on site.

Freshly baked offerings include cookies, scones, croissants, financiers, cream cheese garlic bread, etc. They have so many different kinds of croissants, including milk strawberry, halloumi, and double corn. Items are labeled and prices are clear. Grab a tray and help yourself. They can heat up pastries. For drinks, they have espresso drinks, cold brew, Jeju matcha drinks, tea, and interesting seasonal and signature drinks.

Cappuccino (regular, 12 oz, $4.75): smaller, lots of foam (too much foam), good complex flavor though. There was a choice of espresso which was nice.

Sweet pumpkin mochi ($2.50): looked like a mini pumpkin with rice cake and mashed pumpkin inside, not too sweet, rice cake was chewy. Didn’t love it for some reason. The mochi wasn’t as soft as some other places.

Cream cheese garlic bread ($6): very garlicky, lots of cream cheese in a soft bun, the bun had a sweet glaze that seemed unnecessary. I asked them to heat it and it was barely warm.

The shop is cute and it’s popular with campers. It has a cozy feeling. Coffee beans and coffee accessories for sale. They sell some of their own merch. They sell cold Korean drinks. They have a rewards program.

4 out of 5 stars

By Lolia S.

[familyvideostevie]

Hi there! Could I request a fall themed “looking for them in a crowd” from the prompt list with Steve?

you sure can! thank you for the request :) this is rather short but sweet. gn!reader! ___

Steve isn't where you left him when you come back from the bathroom. The orchard is much more crowded than when you got here, the air now filled with the happy shrieks of children and the chatter of friends as they pick up their apple-picking bags and buy treats. The corn roaster now has a rather long line and the hayride into the tree groves is packed.

Just a few minutes ago Steve was standing where you are now, in front of the goat pen, watching toddlers feed equally small animals some kind of feed from a bag. It makes you think of the teenagers you're so fond of who would usually be hanging out with you -- but today is just a day for you and Steve. He'd framed it as "scoping out an activity for the kids."

It feels like a date.

You felt his hand hover over your back in the orchard and you laughed a little too hard at his jokes just to see him smile. And now you're standing in the crowd waiting for him to reappear, not worried in the slightest because you know he'll find you. Steve always finds you.

What does worry you a little is just how hard the butterflies in your stomach erupt when you do see him again. He looks extra handsome in his corduroy jacket and windswept hair, warm eyes focused on something in his hands that you can't see as he hurries toward you. He looks up at the last moment and breaks into a smile that makes you sigh. He looks so stupidly glad to see you even though it's been mere minutes.

"Sorry," he says, crowding close to you so you can hear him. "I know I said I'd be right here but they just finished a fresh batch and I wanted to snag some." He opens what he's holding in the hand that isn't carrying your apples -- a grease-stained paper bag filled with fresh apple cider donuts.

"You're forgiven," you say. "Split one with me?"

He nods. "They're hot though, so be careful." You gingerly lift one from the bag and take a bite. It's warm, sugary, and light. You hold out the donut to Steve and his eyebrows raise a little before he puts his mouth right where yours was. It's a special kind of intimacy, the precursor to a real kiss.

"Holy shit," he moans. "We gotta bring everyone here just so I can get like, a dozen more of these." He's got some sugar on his upper lip and you can't look away.

"Hold still for a second," you say. You slowly raise your hand, bracing your fingers on his jaw before you wipe away the grains with your thumb. He exhales just a little bit and it's warm on your skin. A blush dusts his cheekbones, bringing out the faint freckles you often think about kissing. "Got it," you say.

Steve blinks a few times then wrinkles his nose and smiles, a soft and eager grin. His eyes linger on your lips. "Thanks," he says. "Wanna go get lunch?"

Definitely a date.

[seedkeeping]

New Variety Alert! North Georgia Candy Roaster Squash! Available at www.trueloveseeds.com Sweet and dense 19th-century Appalachian heirloom winter squash great for pies and roasting on the half shell. Long, pink, banana-shaped fruits with blue tips. Grower Chelsea Askew says this is by far her favorite squash for is thick, creamy flesh that not watery and is perfect for sweet or savory dishes. She grows this crop amongst her corn plants where the vines cover the soil and occasionally climb the stalks. Slow Food USA includes this variety in its "Ark of Taste". Thank you to Chelsea Askew for growing these seeds and sharing her photos. The primary photo here was shared with us by Slow Food Charleston. See our entire Ark of Taste collection with over 20 delicious and distinctive varieties lifted up by Slow Food as important foods to keep on our plates and therefore safe from extinction. (Link in “COLLECTIONS” at the bottom of our website). @slowfoodusa @slowfoodchs @chelskew #northgeorgiacandyroaster #northgeorgiacandyroastersquash #arkoftaste #seedkeeping #seedsaving #heirloomsquash https://www.instagram.com/p/B8pPG8hgOwc/?igshid=1xxtm7grwlrop

[coffeloverau]

Bloom, a Stunning New Indoor-Outdoor Eatery From the Peter Rabbit Crew, Opens in Time for Spring

Remember the ill-fated gum tree at Burnside Village? The team at Bloom, a new eatery and function space from the Peter Rabbit crew which opened today in Thebarton, hopes the tree they’ve brought inside won’t meet the same fate.

“Well, touch wood, [ours has] only been here for about a week,” says co-owner Jack Nelligan, who runs Bloom along with James McIntyre, Jackson Bennett and James Lambert. “Let’s hope it survives. It’s nowhere near as big.”

As for touching wood – there’s a lot of it around. The Sans-Arc Studio fit-out (complete with signature arches) is full of natural colour tones and textures: think timbers, stucco walls, stone floors and leather seats. It’s clear the space was designed with the local landscape in mind. The ceiling has been painted a eucalyptus-like shade of green, and the back of the building – which was once a tram barn – opens to a pavilion with views of the River Torrens and surrounding gum trees. The outdoor function space has already been booked for a few weddings.

Last time Broadsheet checked in on the project – located right next to West End Brewery – the team had just stripped the venue and were gunning for an April opening paired with sturdy hotel furniture. Then Covid-19 arrived and the build was delayed. “So, we struggled to finish the venue in time,” says Nelligan. “But we’re opening in spring, so it’s probably for the best.” When we revisit, on a sunny afternoon before opening day, the team are doing final menu tests and putting finishing touches on the venue.

Nelligan and co. have secured a site in Woodville four kilometres away for an urban garden to be used exclusively for Bloom’s produce. They’re already growing plenty of fruits, vegetables and herbs for use at the cafe. “It’s really cool. It’s four old houses that are basically abandoned and run-down, and we’ve been able to join all the blocks together,” says Nelligan. “We’ve built raised garden beds, and it’s got some cool old fig trees and peppercorn trees.”

For Nelligan and the team, sourcing food locally is as much about self-sufficiency as it is sustainability. “We all grew up on farms regionally, so I guess that’s always been part of our lives – being able to produce our own food,” he says. ��When I was younger, having massive veggie patches on a farm was a part of life. You couldn’t just go to the supermarket and buy what you needed, you really had to be able to support yourself.”

The all-day menu draws from a wide range of influences, from Japanese (a chicken-and-miso ramen with house-made wholemeal noodles, spicy beef mince, poached – rather than boiled – egg, corn, spring onion, daikon kimchi, nori and black garlic oil) to Thai (charcoal chicken with basmati, yellow curry yoghurt and garden herbs) to Italian (house-made pasta with slow-braised beef-cheek).

A large, dome-shaped hearth isn’t just for show. The menu’s been designed with fire in mind: there’s woodfired halloumi with pine nuts, honey, sumac and thyme; fire-roasted strawberries with a macadamia and dark chocolate granola, house-made almond milk and sweet almond meal; and wood-roasted pumpkin with spelt, shiitake, almond ricotta, radish salsa verde and smoked almond.

Even the drinks will get a lick of fire: think wood-roasted banana or grilled peaches and cream smoothies, smoked-plum gin sours and smoked mulberry with Japanese liquor.

The menu, says Nelligan, is perfect for large groups to come together and share. “Grab a whole heap of dishes – mains and sides – and chuck them in the middle and share.”

Bloom, like Peter Rabbit, will source their coffee from 1645 Coffee Roasters. For a daytime venue, there’s also a fairly extensive wine list (from Alpha Box & Dice to Shaw & Smith), as well as beer and cider. Characterized by artistic timber chairs.

[obsessivevoidkitten]

*cracks knuckles* I literally did crack my knuckles right before I started to type this. I can literally ramble about my garden and gardening in general, you have just opened up a giant post. The thing I am most excited about this year is strawberries, very excited they are a new addition this year and I pre-ordered some red and some white ones. They spread via runners so within a year or so I will have a nice huge patch of them. Strawberries are both the cheapest and easiest berry to grow, though not technically a berry. Another new addition is peanuts! I wanted something with a long storage capability as well as something high in protein, while also not being too difficult to grow, peanuts fit the bill. I am also going to try sweet potatoes in a larger quantity this year, last year I just had one to plant that had been donated by the food pantry and I just could not produce much with it and it was also crowded with normal potatoes. I am still growing potatoes this year, I saved some potatoes from my fall harvest and they are going to be good to plant towards the later half of March. I am excited to replant my purple viking variety but I also got my hands on the all mighty kennebec. Perfect ratio of starch to make a good soup potato or a good fryer, also high yields!! I also plant to grow carrots, cosmic purple and lunar white. Radishes are going to make a return but I am adding a yellow variety instead of just de 18 jours radish. Everyone who knows me knows I will be attempting corn again, we had such a good result last year and it gave us a lot of food, I would like to triple production to donate excess to the senior center. I am growing moonshine, glass gem, and of course the ever amazing and personally endorsed damaun ks super sweet corn. I had so much success with tomatoes that I am branching into new varieties. Yellow, purple, orange, everything but red really. Going to go with some micro dwarf varieties like orange hat and patio choice yellow, the regular sized plant cherries I will be growing include yellow pear and bosque blue bumblebee, regular size slicers will be sart roloise, and kentucky beefsteak. Last year I grew many many many extra tomatoes and donated them by the bucketful to the senior center, family, and neighbors. And I was only growing a couple varieties last year. Pumpkins will be planted again, moranga, Rouge Vif D' Etampes, and of course the flat white boer pumpkin. I grew a crap ton of the white boers last year and they were a wonderful food source and the extras I gifted to people for decorations. I would like to try burdock root if possible. I have plans to grow a bibb lettuce mix, little gem lettuce, and merlot. For cabbage I am just trying one variety, a faster growing one good for early in the year so I can start gardening sooner, red acre cabbage. I failed with beets last year but now armed with more experience I hope to tackle the mammoth red mangel beet, it can literally grow to sizes larger than a toddler. If I can grow these I will be able to feed many many people beyond just me and the elderly lady I care for. Seriously though, google them, they are H U G E. I also want to grow some much smaller albino beets. For squash, other than pumpkins, I am growing yellow crookneck, candy roaster, honeynut, lemon squash, and golden zucchini. Hopefully I can fend off SQUASH VINE BORER. I would have had a lot more success with squash last year had it not been for SQUASH VINE BORER. In my gardening, I have many powerful enemies. The squash bugs that resemble stink bugs, and have the same stink power, the swarming Japanese Beetle, cucumber beetles, tomato.... horn... worms... the ceaseless devourer, but only one is my arch-nemesis and that one is SQUASH. VINE. BORER. And, my absolute favorite veggie, the sturdy and vigorous veggie that never lets me down, the cucumber. Varieties this year include poona kheera, dragon's egg, and pick-a-bushel. With this wonderful variety I shall grow many pounds of cucumbers, especially the high yielding pick-a-bushel. I hope to donate many of these. Now, for flowers, we don't have too many, but we do have a few. They are essential in attracting and supporting local pollinator populations but also in feeding birds. I am growing a few different types of sunflowers, the birds and pollinators go nuts for them. Chocolate cherry, russian mammoth, short stuff, and double sunking. If you are a novice gardener I cannot recommend sunflowers enough they can take some serious neglect and bad weather, droughts, storms, heat. They are so great, the senior center took some cut blooms for decoration and I still had enough for the birds and enough to save many seeds. I am also growing marigolds again and nasturtiums, which are also edible. I also was gifted some celosia seeds to try. For green beans I am growing two bush varieties, cantare and jade II green beans, they have excellent rust resistance which was a big issue for me last year. For onions I am only really going to try one variety and that is borettana, it grows fast and somewhat small, good for a beginner. Sadly I cannot actually grow any root vegetables in my clay soil, so all the potatoes/tubers/peanuts/carrots/radishes/beets cannot actually be cultivated here. The clay soil is hard and compacted and I dont have compost and soil to soften it up. I wanted to grow them in tubs, and I have a friend helping me get some to grow in, but I still have to raise over 100 dollars to get enough soil and mulch to fill them all. I also still have to get the cabbage, onion, some of the corn, some of the sunflower, and some of the tomato seeds. I do have two tubs filled so I can at least plant several potatoes. I am going to grow as much as possible and exhaust myself in the garden because I have a lot of people that get food from me and I cannot let them down. Anyway I hope that answers your question, may have over answered, lol. I hope you have a nice day too.

[kerone-engineering]

Applications of sand roasting and baking in the preparation of snacks

In India, the sand roasting technique is widely used by street food vendors, villagers and cottage industries for making various value-added food products from different cereals, millets and legumes. The traditionally produced sand-roasted products are commonly utilized as ready to eat snacks or for the preparation of various other snacks.

The techniques of sand roasting and baking are gaining importance as cheap, effective, oil-free, healthier ways of cooking. However, further studies are needed on micronutrient availability and functional food development for community nutritional disorders. Also, the residual silica levels and difficult working environment mandates the development of energy-efficient and high-output-orientated technologies such as continuous, microwave, and fluidized bed roasters.

In terms of health benefits, minimally processed foods are better than the processed foods. Among the minimal processes, sand roasting is a traditional, rapid food processing method which utilizes dry heat for a shorter span of time. In this high-temperature short-time treatment, the heat energy is transferred via conduction. The sand roasting causes faster dehydration, characteristic thermal and chemical reactions, and reduction in water activity of the grains. During roasting, the far infrared rays produced from the sand penetrate the grains and aid in breaking down of the starch, protein, and fats in the grains.

The cereals belong to the family Graminaceae and include rice, wheat, maize, barley, oat, and rye. They are the important carbohydrate resources, in addition to minerals, dietary fiber, and bioactive compounds. The different methods such as conventional dry heating, sand roasting, hot-air popping, gun puffing, microwave heating are used for producing value-added cereals with distinctive aroma and taste.

Sand Roasting of Rice

Among the cereal crops, rice occupies a key position as a major cereal crop and staple food in human nutrition due to its texture, taste, and nutritional qualities. There are vast number of paddy varieties grown in different states of India which are suited for raw milling, parboiling, and value-added rice products. In India, around 10% of the production is used for making value-added rice products such as popped, puffed, and flaked rice.

Popped Rice

It is known as pelalu, khoi, etc. in various Indian languages. It is a traditional value-added product with high cold water swelling capacity originated from raw paddy; arising from high starch gelatinization and low retro gradation. It is prepared directly by high-temperature short-time treatment from the moisture-adjusted raw paddy by sand roasting in a pan at a temperature of 150–250 °C for 25–45 s.

Puffed Rice

It is known as maramaralu, murmura, murra, muri, puri, borugulu, mandakki, kallepuri, etc. in various Indian languages. It is one of the popular, common, oldest minimally processed food items especially used as snack, ready to eat breakfast cereal, infant food, etc. in India. It is also distributed as prasadam to devotees in temples and gurudwaras. It is mostly produced in home or cottage industries by skilled artisans using the cheaply available local material, sand as a heat transfer medium for the uniform distribution of temperature among the grains.

Flaked Rice

It is also known as rice flakes, parched rice, flattened rice, and beaten rice in English and atukulu, avalakki, aval, poha, chura, chira, chiwada, etc. in various Indian languages. It is one of the oldest traditional rice product which is consumed as a cereal breakfast and sweet or salty snack either by toasting, roasting, frying, spicing, or soaking in water, milk, and seasoning with vegetables and spices in India. It is a flattened, carbohydrate rich, edible, precooked, rice product produced by soaking the paddy, sand roasting, and flattening.

Sand Roasting of Maize

Popcorn is the most important, popular commercial snack produced worldwide from corn. It is available in small packs, coated with various ingredients such as hydrogenated oil, sugar syrup, salt, β-carotene, favors, etc. for improving the sensory quality. There are various corn-popping methods are available including conventional sand roasting, gun popping, hot-air popping, and microwave popping. Among which, the microwave and pressure cooker popping are the most popular methods at households due to energy-efficiency and short time. The popping of maize depends on corn variety; kernel size, shape, and density; pericarp thickness; moisture content (11-16%); popping temperature; and popping method.

There are many more products and different types of sand roasting techniques:

Sand roasting of barley

Sand roasting of oats and wheat

Sand roasting of millets

Sand roasting of groundnut fruits and seed kernels

Sand roasting of chickpea, cowpea, pea, black gram, and kidney beans

Sand roasting of other food items

Sand baking of vegetables, eggs, meat, and cake

The limitations of the sand roasting technique are lack of temperature control, uneven temperature distribution and sand contamination in the final products. The sand roasting method is energy inefficient, tedious, manual in operation involving continuous hand stirring, sometimes unhygienic, and limited by low output. The workers are prone to direct influence of heat, flame, and smoke originated from the commonly used fuels such as crop and agro-industrial residues, wood, charcoal, kerosene, and gas. Thus, the current traditional and industrial sand roasting method necessitates the development an alternate technology for production of value-added cereal and legume food products which is low-cost, energy-efficient, effective, high-output-orientated with no exposure of the food products to impurities. For example, continuous, microwave, and fluidized bed roasters save cost, reduces the manual labor, enhances productivity, and maintains uniformity in roasted products. In addition to consumer satisfaction, it also provides temperature range optimization, even heat distribution within the heating chamber and food grains and applicability to wide range of materials.

We at KERONE have a team of experts to help you with your need for roasting & baking in various products range from our wide experience.

[sohannabarberaesque]

Herewith, what you might call a Hanna-Barbera Hobby Lobby

(As in such specimens of hobbies that certain Hanna-Barbera characters could be imagined dabbling in, by and large, with inspiration from the radio and TV series "Hobby Lobby," as featured the more interesting and unusual hobbies of interesting people.)

Ruff and Reddy: Repairing and restoring old Cushman motor scooters and collecting Cushman brochures, sales literature and suchlike

Yogi Bear: Twiddling around the shortwave radio dial, using a kite antenna from his cave

Pixie and Dixie: Cheese-and-crackers parties, especially where the likes of Carr's Table Water or Stoned Wheat Thins come into the equation

Augie Doggie and Doggie Daddy: Taking stock of the simple pleasures in life, in particular trying out magazine-ad receipts from the 1930's to the mid-1960's that some would see as kitschy

Top Cat and crew: Old-school New York-style delicatessen, in particular such dominated by chewy Jewish-style rye bread, hot corned beef/pastrami/Swiss sandwiches, Genoa-style salamis and otherwise obscure groceries unlikely to be had at Walmart or Ralph's

Ricochet Rabbit and Droop-Along Coyote: Roasting their own green coffee beans in a hand-crank drum roaster over a blazing fire

Granny Sweets: Collecting glass bakeware such as Pyrex, Fire King and CorningWare

Peter Potamus: Collecting and sharing Polynesian lore and legend of especially an erotic sort ... as well as SCUBA and freediving

Penelope Pitstop: Compounding and extracting her very own essential oils for homemade cologne and toilet water

Snorky (as per The Banana Splits): Playing theater organs and listening to theater-organ music

Groove (as per the Cattanooga Cats): Barbecue (and even fixing his own barbecue sauce)

Bristlehound: Just taking a lazy afternoon off fishing

Velma Dinkley (as per Scooby-Doo): Collecting and looking for esoteric pulp mystery and detective fiction from the 1930's to the 1960's, as well as listening to Old-Time Radio detective fiction

Norville "Shaggy" Rogers (again per Scooby-Doo): Vegetarian cooking

The Entire Hair Bear Bunch: Cheesy Indian cuisine (curries and butter chicken in particular) and bodysurfing

Mr. Chan "himself": Collecting Chinese firecracker labels, matchboxes and Chinese product packaging tending to the kitschy

Gilly (as per Goober and the Ghost Chasers): Developing infrared photographic effects in the darkroom

Satchel (as per Skatebirds): Out-of-the-way seafood grottoes such as are rare along the Southern California coast, and somehow have a certain air of the kitschy among them

The Entire of the CB Bears: Planked fish, especially on cedar and alderwood ... and especially when they've caught the fish themselves

Yukka-Yukka (as per Heyyy, It's The King!): Collecting classic examples of practical jokes at their finest, such as joy buzzers, whoopee cushions, chattering teeth, fake vomit and cigarette loads

Sheena (again, as per Heyyy, It's The King!): Jogging for fitness

Undercover Elephant and Loudmouse: Nut brittles (especially peanut and cashew), coconut cashew crunch and even fixing their own nut butters (cashew, almond and mixed-nut especially)

The Bungle Brothers: Collecting vaudeville-related ephemera, in particular showbills and jokebooks (some, mind you, with content now seen as Politically Incorrect)

Kwicky Koala: Cooking with Vegemite and Copha (the last one being solid coconut oil)

Crazy Claws: Just taking stock of the scene along The Broadway in Downtown Wisconsin Dells, particularly while sipping on bottled water with Crystal Light mixed in

Pixlee Trollsom (as per Trollkins): Researching introllesting and esotrollic examples of Troll lore, legend and custom, partiularly while being in a closeness to Nature such as through kayaking, backpacking, camping and diving underwater

[brenhaas]

Yummy! My 13 pound turkey in the oven roaster turned out perfect!!! I can’t wait to slice into homemade bread the day after for the traditional cold turkey sandwich. We kept it simple this year and I made up the basic green bean casserole, stuffing, gravy and sweet corn from the local farmers market. I hope everyone has a fantastic day! #thanksgiving #turkey #meal #brenhaas #leftovers https://www.instagram.com/p/CWwMK9Ov3RR/?utm_medium=tumblr

[vitabenedetta-blog]

Vita Benedetta’s Guide to Madison

MadTown. A city characterized by badger red, brats, burgers, and beer (at least that is what I used to think). Moving away from college made me realize just how much I love this city and inspired me to explore. Through downtown areas, Willy Street, and adjacent small towns I discovered an entirely new meaning to Madison. This is my guide to Madison to show you all of the grub goodness and hideaways in unfamiliar places. 

The Guide 

$: least expensive

$$$: most expensive 

Grub Goodness 

The reality today is that social settings revolve around food. Want to grab a coffee? Want to meet for drinks after work? This is practically inevitable. It is important not to settle for boring, overly pasteurized crap that will make you feel like a** in the morning. I mean really, who wants to feel gassy, post cheeseburger when on a first date? Not I. There are so many places in Madison deciding to serve up food that will make you feel bomb. This does not mean you will be eating lettuce and drinking water for a meal. Trust me. Oh and the aesthetics are totally worth the visit. 

Gotham Bagels $

Bae-goals let me tell you. Gotham bagels is located directly off the square downtown Madison and is serving up some banging bagels. The line is always out the door on weekends. You can put about anything in the galaxy on your bagel and customize it just how you like it. The atmosphere is very downtown Boston like. The owner adds a little spunk to the joint since he graduated with his PhD and decided he would rather just run a bagel joint. RAD. 

My go-to: YELLOW C.A.B. 

Cheddar, Bacon, Avocado, Lettuce, Tomato, Mayo Add Egg & Vegetable Cream Cheese On Egg Bagel 

Bowl of Heaven $$$ 

Bowl of Heaven is about as close to California as Madison can get. This quaint bar creates the most awe-worthy bowls and smoothies. The bowls are a bit pricy, but worth a try. It’s the only place in Madison where I have found a yummy aça�� bowl. All of the ingredients are real and will make you feel good about your choice. 

My go-to: PEANUT BUTTER BOWL 

Organic Açaí, Bananas, Strawberries, Peanut Butter, Chocolate Almond Milk Topped with Organic Hemp Flax Seeds, Granola, Fresh Banana, and Honey 

Novanta Pizza $ 

Because you cannot forget about the ZAA. This stone fired pizza is something to brag about, with all ingredients sourced from Italy. You can build your own pizza, grab a wine and sit outside on the patio (during Madison’s 3 months of warmth). You will never see much of a wait at Novanta, which makes it great for grab and go because Novanta means 90 in Italian. All of their pizzas are ready in 90 seconds. The pizzas are personally sized so you won’t feel sluggish from overeating. 

My go-to: PESTO 

Mozzarella, Pesto, Cherry Tomatoes, Pecorino Romano 

Marigold Kitchen $$ 

What is better than a boozy brunch after a walk around the farmers market? Be prepared for about an hour wait. Mimosas, pancakes, breakfast sammies, oh my! Marigold Kitchen won “Best Breakfast” in Madison and your taste buds will tell you why. Even better, the customer service is phenomenal. I could not pick a favorite, so here are my best picks. 

CITRUS RICOTTA BUCKWHEAT PANCAKES 

Orange Almond Butter, Fresh Strawberries, Whipped Butter

MARIGOLD BREAKFAST SANDWICH 

Fried Egg, Cheddar Spiked Boursin, Bacon, Tomato, Green Onion, Toasted Ciabatta 

Miko Poke $ 

This spot is goals-AF. For someone who loves sushi as much as me, this place is a win. With the perfect location on Monroe Street you will leave wanting to come back. I am salivating just thinking about it. Poke is comprised of raw fish (tuna, salmon, scallops) on top of baby greens, topped with veggies, and all the good sauces! These bowls are truly Instagram worthy. 

My go-to: HAWAII STYLE 

Smashed Avocado, Cucumbers, Edamame, Poke Sauce, Spicy Aioli, Scallions, White Black Sesame Seeds

Bloom Bake Shop $$ 

You are what you eat, so be sweet. This cute little bakeshop is tucked away on Monroe Street. The focus is all about good food. All grub is made from locally sourced and organic ingredients. The price tag reflects this, but you are doing something good by sending dollars back into the community. Grab a coffee, some brunch, and hella baked goods and be sweet. 

My go-to: WISCONSIN SANDWICH

Classic Bacon, Egg, Cheese, Stoneground Mustard, Flakey Buttermilk Biscuit 

SWEET POTATO DONUT 

CINNAMON ROLL 

VANILLA CHAI TEA LATTE 

Ancora Coffee Roasters $$$

If you are looking for some coffee to keep you awake on these food adventures, look no further. Ancora has bomb lattes and even better outdoor seating. Their mission is to serve the best beans in the world. So you can drink that amazing cup knowing you can be proud of everything that went into it. 

My go-to: ICED HONEY ALMOND ZOMBIE 

White Espresso, Almond, Honey, Almond Milk

 Gloria’s Mexican $ 

Wasted away again in Margaritaville (literally). You cannot go wrong with any of Gloria’s margs! The restaurant is hella authentic; the only thing missing is sand underneath your toes. During happy hour, margs are only $2! DANGER. Just make sure you have an Uber ride home. My absolute favorite is their house margarita. ¡Olé! 

Saints Juice Co. $$$ 

Pressed juice in Madison is hard to come by. Actually, it was impossible before Saints Juice Co. opened this year. In my favorite neighborhood of Williamson Street, you can now grab a fresh pressed juice or mylk to go! The owners are always behind the counter and are extremely passionate about what they do. Feel free to ask questions about ingredients and the process, or just pick the prettiest color drink and go at it. 

My go-to: PROPHE-SEE 

Carrot, Apple, Lemon, Ginger

Tastes like a Capri Sun

Also tastes like you will never get sick again 

Bassett Street Brunch Club $$ 

Avocado toast will always text you back. Bassett Street Brunch Club is a Madison Favorite. Make sure to make a reservation!! They are known for their wild donut flavors and their famous boozy brunch. Because brunch without booze is just a sad, late breakfast. Go check them out on Instagram to see what all the hype is about.

My go-to: TOASTEST WITH THE MOSTEST 

Thick Cut 8 Grain Toast, Avocado Mash, Corn, Black Bean Salsa, Queso Fresco, Pickled Red Onion, and Cilantro 

Café Hollander $$ 

Because who doesn’t want to feel like they are drinking a bloody marry on the rooftop of a Chicago bar. VIBES. This is the #1 restaurant atmosphere in Madison, hands down. You will never want to leave and your phone battery will die from all the pictures taken. The bloody mary and mimosa selection is remarkable. It is a perfect stop for a late brunch after walking through the Hilldale farmers market. Don’t leave without ordering frites with your choice of dipping sides—basil aioli, siracha mayonnaise, Korean BBQ!! 

My go-to: AMERICANA 

Two Eggs, Hollander Potatoes, Multigrain Toast, Breakfast Sausage Links 

BERRY BLAST MIMOSA 

New Amsterdam Berry Vodka, Champagne, Pineapple Juice 

Everly $$ 

Brussel sprouts are misunderstood—probably because people do not know how to cook them properly. Everly takes brussels to a whole new meaning. MUST TRY. This natural lit space is easily the cutest craft cocktail bar in Madison. You will feel 10x richer, classier, and straight out of New York. You might even catch your pinky in the air while sipping on a fantabulous spritzer. 

My go-to: ROASTED BRUSSEL SPROUTS

Gribiche/Shallots/Lemon 

HOUSE BURGER 

Sharp Cheddar, Pickles, Red Onions, Butter Lettuce, Garlic Aioli 

Canteen $$ 

Destination→Mexico. A vibrant, fast paced Mexican kitchen & bar, serving up some famous margaritas that will make you want to shake your booty. I can only vouch for the margs since I have not stayed to try the grub. It is in a great location off the square to grab a few after class or work. 

Pho Nam Noodle House $ 

Serving up authentic Vietnamese that will make your taste buds go crazy! It does not look like much from the outside of the building, but the food is something to talk about. The prices are unbeatable. 

My go-to: EGG NOODLE AND WONTON SOUP WITH BBQ PORK 

Finale 

I hope my guide to Madison provides you with some inspiration to get out and explore the city. The summer is the best time to do so since just about everything is in walking or biking distance. Madison has Red Bikes placed around the city that you can rent for $6 dollars/day. Get out of your comfort zone and do something extraordinary. Try something new. Eat some grub that won’t make your body want to cry the next day. I promise, you won’t regret it.

If you make it out to any of these places make sure to tag #vitabenedetta and let me know how your experience went! Hopefully your experiences will be filled with good grub, aesthetic vibes, and hella Instagram photos. 

Until next time, Madison. Where are some of your favorite spots in Madison? Comment below.

[hofbrauhausmunichgermany]

How to make Knuckle of Veal

Topic: Knuckle of Veal

Purpose of the Procedure: How to make a serving of 4 people with Knuckle of Veal (sides not included, only suggested)

Intended Reader: Someone who wants to learn how to cook Knuckle of Veal

Scope of Instructions: The purpose of this blog is to learn how to make Bavarian food(s). The particular food we will be making today is the Knuckle of Veal and it will take approximately 140 minutes of your free time. Season the knuckle of veal, fry, broil finely chopped vegetables in the roaster, add the tomato paste and dish until it is light brown, pour in the wine and veal stock, include the aromatics, cover and braise for 2 hours in the oven.

Reason: If you are a fan of the Bavarian culture and want to learn more about it, what shows more interest in the culture than wanting to learn how to make its food? I would highly recommend someone to continue with my blog to learn more about the delicious Bavarian food, Knuckle of Veal!

Things one would need for the dish:

Ingredients

• 2-2,5 kg Roast Veal Shank (in whole)

§ Salt

§ Pepper

§ Sweet Paprika

• 1 tbs Rapeseed Oil

• 2 Portion Controlled (pc) Onion

• 1 Bund Vegetable Broth

• 2 tbs Tomato Puree

• 500 ml Veal Stock

• 1 Bottle of Dry Red Wine (Spanish Red Wine preferred)

• 2 pc Cloves of Garlic

• 1/4 bunch Thyme (Fresh)

• 2 pc Bay Leaves

Blend and finish the Sauce

• 1 to 2 tbs Corn flour (starch)

• 60 ml Water

• 60 g Cold butter, Salt, and Pepper

Equipment/Utensils

• Sink

• Oven

• Stove

• Pots to place food in

• Measuring Utensils

• Knifes

• Roaster (to place the veal in the oven)

• Oven Mitten

Warnings: DO NOT LEAVE STOVE OR OVEN ON AFTER COOKING. Use oven mitt(s) to prevent burns. Do not use clay pots because they can possibly break during preparations.

How to prepare the dish:

· Preorder the veal shank at the butcher, for 4 people a veal shank of 2 kg is adequate.

· Also, request 2 kg of finely chopped veal bones and set up a veal stock; or purchase a veal stock in a container.

· Purchase soup vegetables: parsley roots, onions, celery, leek, and carrots.

· I suggest buying tomato puree, sweet paprika, inlet leaf, thyme, and garlic so it smells nice.

· Get a decent red wine for cooking, I suggested above.

Instructions:

1) Buy the ingredients you do not have.

2) Wash and dry the veal

3) Season the veal with paprika, pepper, and salt (measurements are above).

4) Brown the veal in the roaster with the oil from all sides

5) Then, remove the veal from the roaster (time measurements are above).

6) Grill small cut vegetables involving parsley root, onion, celery, and carrots into the roaster.

7) Then, include tomato with tomato paste and leek

8) Roast to light brown

9) Deglaze with red wine and the veal stock.

10) Bring to a boil.

11) Put the bay leaves, thyme, garlic, and knuckle of veal (back) in the roaster, braise with the top on the roaster in the oven at 338°F for about two and a half hours.

12) Turn the veal shank after one and a half hours in the oven.

· While you wait on the veal, you can whip up the sides. I highly recommend homemade gravy, bread dumplings, and some mixed veggies.

13) Near the end of the cooking time, check the veal to see if it is thoroughly cooked by piercing it with a utensil. If red meat juices break from the meat, it is not ready.

14) Whenever it is fully cooked, take the knuckle of veal out of the roaster but keep warm. Pass the sauce through a fine hair strainer and bring to a bubble.

15) Blend the starch in cold water and fill the bubbling veal sauce. Keep cooking the sauce, until the sauce blends into the meat.

· Prior to serving, season the sauce with pepper and salt, then blend it with cold margarine for better taste.

[thisnursecooks]

Denver Food Review

While I didn’t take a picture of every meal, here are the ones I knew I was going to want to talk about. 

Pork Belly: The Cascades - The Stanley Hotel, Estes Park

On Saturday, between touring The Stanley Hotel and the horseback ride, we ate lunch at The Cascades restaurant. The tabletops appeared to be a hammered copper color and huge, oversized Edison bulbs hung from the ceiling. We decided to split two appetizers, the Deviled Eggs and Pork Belly. 

This is the description of the deviled eggs: 6 halves topped with crispy prosciutto and pesto.��I didn’t think about taking a picture of the eggs until there were only two halves left, but let me just say... I’ve never thought about putting pesto on a deviled egg, but it was delicious! The whites were perfectly cooked, yolks SO creamy and the pesto.. YUM! I’ve never had prosciutto this way, but the paper thin slices of cured meat were perfectly crisp and had a delicate flavor that was right on the edge of salty and sweet. 

Now let me get to the pork belly. My. God. This was one of the best things I’ve ever eaten in my life. 

Description: Miso and Gojuchong rubbed pork belly smoked in house. 

This was also either seared on a fired grill or torched, because THIS. I can’t even. The fat of the pork belly melted in your mouth like butter. The meat was so tender it just fell apart. And the umami flavors of the Miso and Gojuchong mixed with the crispy, seared outside... mouth watering. 

Here is the link for the menu: 

https://www.stanleyhotel.com/uploads/9/8/6/9/98696462/20210702_cascades_menuupdate.pdf 

Lobster Mac and Cheese: Acova - Denver

On Saturday evening for dinner, we went to a trendy place called Acova. It’s where the picture of the owls on a brick wall is from. As you walk through the entrance, was another brick wall painted with the likeness of 2 ostriches. The lighting above the bar - aqua blue pendant lights. It was cute. 

I ordered the lobster mac and cheese. Description:  lobster, bacon, cheddar, panko crumbs, prosciutto crisp, chives.

I can honestly say that this was also delicious. Although you can’t see the panko crumbs in this picture, they were definitely there and I could taste every flavor in the description. I usually like sharp cheddar in my mac and cheese, but the mild cheddar they used in this was perfect because I think sharp cheddar would have muted the other flavors. Again, the prosciutto crisp was amazing. There was plenty of lobster and the shells were neither dry nor drowning in sauce. Perfect. 

Link to menu: https://acovarestaurant.com/menu/

Pancake Flight and The Cherry Creeker Eggs Benedict: Syrup - Denver

Syrup is located in downtown Denver with no outside entrance.. I’m not going to lie and say that we DIDN”T walk around the entire building wondering how to get in. Alas, the main entrance of the building is the way. Lol. 

I ordered a black, drip coffee. They use Vail Mountain Coffee, a roaster from Colorado that’s actually not too far from Denver. Super smooth with no bitterness whatsoever. I would order beans from this place. 

Michael looked at me kind of crazy when I said I wanted to order both the pancake flight and a breakfast entree. There are 7 flavor options for syrup and 4 for butter. I was intrigued and had to try at least 4 of them. Coconut, Kahlua, Butterscotch and Strawberry were chosen. 

The menu states that the pancakes are ‘sand dollar’ sized, but these are actually full sized pancakes. I took the picture after we’d eaten one each. Instead of using the whole thing, I cut my pancake into bite sized pieces and dipped each piece into the syrup containers. 

I love the flavor of butterscotch and I quite literally could have drank the butterscotch syrup! The coconut as well.. I actually asked if they happened to bottle and sell the syrup, but they do not. 

The Cherry Creeker is pictured on the website’s main page and is reportedly the dish that made Syrup famous. I love eggs benedict. It’s my favorite breakfast dish. That’s the reason Snooze is one of my favorite breakfast places in the entire DFW metro area. They have GREAT eggs benedict options, and even a pick two! Fun fact, there is also a Snooze in Denver at Union Station. We didn’t choose to go there, though, because we feel the need to try new places we’ve never been when going to a new city. 

My eggs were actually a little bit overdone for poached, because the yolks didn’t run.. but Michael’s were perfect. Even then.. the corned beef hash was good and the hollandaise was perfect. Just as a personal preference that day, I kind of wanted hash-browns, but the smashed tater tots were good too and are almost the same thing, anyway. 

Overall.. this place has a huge variety of options and is literally the perfect place for breakfast. If DFW had one, it would rival my love of Snooze. 

Menu:  https://syruprestaurant.com/breakfast

No, I definitely did NOT eat all of this :-P

Blueberry “Poptart” and Monarch drip coffee. Palace Coffee - Canyon, TX

This is a surprisingly busy coffee shop in the small town square of the tiny town of Canyon, right outside Amarillo. There are other locations in Amarillo and they sell their own roasted coffee. I, of course, bought some. I haven’t opened it yet, but am planning to soon. They were brewing their Monarch Blend that day.. it was bold and had a great flavor. They use their Jester Blend on the cold brew, which is a varying mixture of the rest of their roasts. It’s actually quite amazing.. mild and clean, with no acidity..

This pastry was perfectly done, buttery and flaky. There was plenty of sweet blueberry filling.. in my opinion, better than a store bought Poptart.  

If we had a Palace Coffee here, it would definitely be on my list of frequently visited coffee shops. 

Link: https://palacecoffee.co/pages/canyon-square-palace-coffee-company-location-hours

[mynamewale]

Healthy Tips to Reduce Calories and Still Enjoy Your Meals

If you would like to drop weight, making some tiny changes in how you consume will bring you big results. Much of the way we consume is from habit. If we strive to become more aware of what and how much we're eating, we could cut down considerably on the amount of fat and sugar in our diet. 

You see, many times we add sugar and fats into our meals entirely out of habit. I have watched people salt their meals before they even taste it. The remarkable thing is that making some rather small but practical adjustments to your eating habits can remove many hidden calories. 

I have outlined some healthy suggestions which can deceive your mind and your tummy. You will drop pounds without even feeling as if you're dieting. 

Breakfast 

1. Pour fat-free, soy-milk or rice-milk in your cereal rather than whole milk. 

2. Skip the donuts or sweet rolls and have a fruit salad, bowl of melon, banana or berries with low-fat milk. Sprinkle with flaxseed to get some healthy Omega-3 fatty acids. 

3. Use cooking spray when cooking eggs rather than oiling the pan. 

4. Choose nonstick pans rather than oil, too. 

5. Liven up your coffee with cinnamon or nutmeg instead of sugary syrup. 

6. Substitute Canadian bacon for regular sausage or bacon.

7. Make omelets healthier and lower in calories by substituting 4 egg whites for two whole eggs. 

8. Omit or cut in half of the butter you normally use on bread and bread. 

9. Pick all fruit jam over sugary jelly. 

10. Utilize a skillet cream cheese as spread for bagels, toast and English muffins. 

Lunch 

1. Add lettuce, tomato, onions and pickles to your sandwich or hamburger. This can help to add veggies to each meal and you may omit the cheese or utilize a half piece of low fat cheese instead. 

2. Choose fat-free mayonnaise and skillet or moderate Ranch dressing. 

3. Have a grilled veggie sandwich at a pita instead of a meat sandwich.

4. Substitute regular butter for skillet spray. 

5. Create your own pizza and use less cheese.

6. Substitute fat-free sour cream in recipes that are regular. 

7. Trim all fat from cuts of beef, pork and poultry.

8. Bake, broil or grill your meat as opposed to frying. 

9. Pick a homemade tuna fish (water packed variety) sandwich regular bread over a hamburger and fries or massive deli type sandwich. 

10. Remove skin before you eat your cooked chicken. 

Dinner

1. Try to eat at exactly the exact same time daily, or nearest to it. Keeping a regular program maintains your sugar levels and keeps you from overeating or becoming hungry between meals. 

2. Add onions and celery to all soups to include taste and volume. 

3. Eat an apple before meals to include fiber, vitamins and to help satisfy your appetite. 

4. Drink water or unsweetened tea with your foods. Add a lemon slice and an orange slice rather than sugar. 

5. Prepare your own salad dressing with two parts balsamic vinegar and one part extra virgin olive oil. 

6. Reduce the amount of cheese in casseroles. 

7. Serve vegetable appetizers in addition to meat and cheese. 

8. Omit or cut in half of the butter you use to cook with. 

9. Savor and enjoy your food. Eat slowly for proper digestion and to help you become fulfilled.

10 Cooking Healthy Tips For the Diabetics

Possessing the diabetics in our family can give us plenty of stress when attempting to cook a healthy food for them, and the diabetics will need to consume healthy food in order to not increase the sugar level in the urine.Its not good to leave home famished once you're diabetic, since this will improve your probability of eating foods that aren't healthy for you. 

Try cooking your own food or eat food cooked by a relative to reduce the probability of you eating the food that is erroneously cooked. 

These are the 10 cooking healthy tips: 

Overcooking: When cooking for the diabetic, be sure to do not over cook the meals. After the food is over cooked it looses most of its nutritional value. 

Roasting: Be sure to roast their meals, it assists in promoting the reduction of the sugar content in the urine. Plantain can be roasted either with your grill or the community roaster, the local roaster is preferable as its near to be natural. 

Starchy food: Don't!! I mean never you try cooking some starchy food to the diabetic because this is one source of food which the sugar content is extremely high. Always cook foods that are low or don't have any sugar content within it. Like plantain, beans, eggs etc..

Steaming: Steaming is another method of cooking healthy for the diabetics, particularly when cooking vegetables, try as much as possible to steam your own vegetable so it will still retain its value. It is possible to allow to steam for around 3 minutes. 

Deep frying: The fermented foods don't need a lot of skillet, so when cooking for the diabetics, don't deep fry the food. You may just stir fry for around 3 minutes so that it don't fry deeply. 

Salt: Salty foods aren't great for the diabetics, you may try to avoid adding salt to taste, only a little salt will do. You can make this up by adding different spices to taste like, dried crayfish, garlic, onions, etc.. But don't add as much salt. 

Stocks: Most of the stocks on the current market, groceries and supermarkets now comprises starch, and as I have mentioned previously, starchy foods are bad for the diabetic. The majority of these stocks; such as fish stock, chicken stock, beef stocks and the rest of these contains a great deal of starch. 

Oil: Oil isn't too great for the diabetics, particularly the palm oil, groundnut oil, corn oil. If you must use oil for cooking, then use Vegetable oil only. Since this will minimize the chance of developing heart issue. 

Meat: Red meat generally isn't too great for the diabetics, consider using lean meat, white meat; such as chicken. But don ot fry or over cook them. Meats may also be dried with little salt for additives. Its great to always have something useful to consume that is prepared by you or by a really good source. 

Low fat: The diabetics don't need the so called'hidden fat' or fats which are invisible. Its best when cooking for the diabetic which you reduce fat diary foods one of the products. Its best when we use unrefined dietary fat such as seeds, avocado, fish, soy, olives etc.. 

Many canned foods at the grocery stores are refined so always stick with your unrefined foods. Cooking healthy food for your diabetic does not need much, just watch what you cook, when you eat and how you eat them.Its Important too you avoid sodas, both the sweetened ones since the majority of these sodas contains a great deal of sugar.And you'll be glad you did.