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rabbitcruiser · 2 months ago

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National Guacamole Day

Learn to make guacamole at home, and discover some of the many versatile uses for this tasty invention, from a simple dip to a sandwich spread and more.

Whether that bright green, creamy and chunky treat is piled on top of a tortilla chip or used as a garnish for a Mexican entree, guacamole is a delicious way to truly enhance a snack or a meal!

History of National Guacamole Day

While the day itself doesn’t exactly seem to have any particularly poetic origin, National Guacamole Day is a terrific excuse to indulge in the tastiest of dips!

However, guacamole itself seems to have its origins with the Aztec people group at some time before the 16th century. Early guacamole recipes only included mashed avocado and it became very popular due to the excellent health benefits of the avocado. Adding in the tomatoes and onions came later, which was a natural development since those are also native to the Americas. Eventually the lime juice was added, which originated in the Middle East but made its way west with the arrival of Christopher Columbus.

The word, guacamole, originally came from the word “āhuacamolli” which translates literally to mean “avocado sauce”.

Not only is it a great addition to a savoury spread, it’s also good for you! This is because “guac” is made from avocados, which are nutrient dense and packed with healthy fats that help the body lower bad cholesterol, all of which contributes to having a good ol’ time and living as long as possible.

How to Celebrate National Guacamole Day

Celebrating this day is easy and can be filled with fun as well as delicious flavors! Enjoy the day with some of these ideas:

Eat Guacamole

Even if there’s no particular reason, other than it being an awesome day, go ahead and celebrate National Guacamole Day by picking up some at the store! Don’t forget to grab something to put it on, such as a bag of tortilla chips, a selection of veggie sticks (carrots, celery or cucumbers), or a piece of tasty toast. Eat it with french fries, slather it on a quesadilla or use it as a filling or garnish for tacos. The options for eating guacamole are virtually endless!

Learn to Make Guacamole at Home

Freshly made guacamole is the most delicious part of this day! All it takes is buying some ripe avocados and making it from scratch at home. Blend the avocado, season with salt and it’s done!

Of course it might be even tastier to add a bit of flavor to it, such as lemon or lime juice for some zesty citrus notes. Or perhaps some tomato, garlic and onion to expand the palette, the choice is completely personal.

Find Creative Ways to Eat Guacamole

Many people associate guacamole only with corn tortilla chips. But there’s so much more to it than that! For those who are trying to get a bit healthier and forego the chips, or for those who are just looking for a bit of adventure, guacamole has a lot of creative ways it can be used for snacks and meals. In addition to using it as a dip, try out these ideas for guacamole:

Spread It On a Sandwich. Guacamole makes a great sandwich condiment. Simply pile it on top of a hamburger or chicken burger for a tasty treat. Guac is also tasty when used as a healthy addition to a grilled cheese sandwich.

Top a Pizza With It. That’s right! A boring pizza can be made delicious with guacamole. Some people like to combine it with Buffalo sauce and chicken as well.

Stuff Mushrooms with It. Keep it vegetarian by filling hollowed out mushrooms with guacamole and topping with a spicy Buffalo sauce. Yum!

Make It Into a Salad. Guacamole can make a healthy and delicious base for a salad. Create a Greek fusion by adding feta cheese, or turn it a bit sweet by piling it up with chunks of watermelon or peaches.

Have a National Guacamole Day Party

Invite friends and family over for a little get together with the intention of celebrating National Guacamole Day. Give a nod to guacamole’s origins by decorating and dressing up in costumes that channel Central American culture.

Of course, the table of refreshments will need to center around the guest of honor–guacamole! But it can be filled with all sorts of other south of the border treats as well. Try offering some tostadas, chips & salsa, taquitos or quesadillas. Toss in some churros or flan for a delicious dessert.

Learn Fun Facts About Avocados

Since they are the main ingredient for guacamole, a fun activity for the day would be to learn a bit of trivia to share with friends or coworkers as National Guacamole Day is celebrated. Try these fun facts to share:

Avocados are a fruit. That’s right, technically guacamole is actually a smashed fruit salad!

Hass Avocados were banned in the US. In an effort to control pest problems, the beloved Hass Avocado was once banned in the United States. From 1914 to 1997, it was illegal to import these delicious fruits. Everyone is much happier now that they are legal again.

The World Record for Guacamole was over 3 tons. Created by a wholesaler in Jalisco, Mexico, this batch of guac took more than 800 people to make it. It contained more than 25,000 avocados, 3,500 tomatoes and 3,000 lemons.

Remember–it’s not necessary to only indulge in this tasty treat on National Guacamole Day. After all, it’s good for you all year round, this is just an extra special reason to enjoy it!

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#Steak Taco #Breakfast Club Burger #Motorhead Burger #travel #original photography #vacation #USA #Canada #Spain #Sweden #resturant #food #National Guacamole Day #NationalGuacamoleDay #16 September #tex-mex #sour cream #salsa #Navajo Taco

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mystifiedmess · 2 years ago

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hey ash xD

4, 8, 18 and 25 for the ask game

heyyy abiii

4. favourite dish specific for your country?

oh so okay, theres a lot of them tbh that i love- kheer, chole bhature, dosas, love all the chutneys (there are so many of em and each one more whack combos that somehow work -my mom recently made an amla/gooseberry/ and coconut that has now become my fav way to have amla) but my favourite dish specific to my country, and esp culture has to be

litti chokha- its this bihari dish thats made of two segments litti- doughballs with roasted chana(chickpea) filling aka sattu with a thousand other things added that i can never fully get, just know they taste delish

and chokha which is baigan ka bharta (brinjal bharta)

there are so many side pairings to it but the base is imo this and its pretty yum and unique on flavor pallet

8. do you get confused with other nationalities? if so, which ones and by whom?

i feel like, i’m not online enough to talk to people that they can imo even get the wrong nationality idea and despite my idk why in the middle of 2022 ways to text like a brit with babes, mate and all the xx. the most i’ll feel like i have seen is browns getting confused for each other countries. so many times i have seen something that i think is for indian and then realize its pakistani/bangladeshi/ nepali scene.

which makes all this hostility online so much more dumb when you think about it.

18. do you speak with a dialect of your native language?

ooof so like, my native language is sorta hindi, its complicated cos younger generation pretty much uses hindi 80% of the time and even my parents wil unless back in home state prefer speaking hindi, mom prefers it there also. but then there is this another language that dadi/ nani an all do speak that i can understand but not really speak i can try but it doesn’t feel good enough so maybe? idk is the answer. if we take hindi then yes but thats kinda cheating soo uhh i’ll let you be the judge

25. would you like to come from another place, be born in another country?

finally asking the hard hitting questions huh abi

the clusturfuck of emotions this country gives me is a case study in making or a visit to therapist couch whichever comes first

while you definitely know that india is not the best, you still feel for it like i want to it do better so i’m not dissapointed in it. like every indian mom even i’m like you better pick up after yourself india. i also still randomly play ae mere watan ke logo and get emo about it around 15 august

i’m also very weirdly nitpicky about other countries. like won’t find my fav street food level nitpicky but then job opprtunities is something i cant overlook so theres that

also 5 paragh’s in i realised that i read this q wrong so uhh like answer to that is actually no i would like to be born in a better india but this diversity, this crazyness is something that i love about this country so much.

coming from delhi, i love that to be the girl who swears like a sailor at anyone but then will see someone in need of help and be like yeah sure.

the catty gossip aunties who will show their nice side once every blue moon and you’ll remeber shit i can’t completely hate them

the paani pilana culture, food as love language and all the scoldingd that hold the love, the incredible culture that is just so rich that i don;,’t understand yours and you dont understand mine but thats okay cause the amul add is still universal.

its that india i cannt part with

#hello once again tp me an my incapability of writing a short answer #indian culture #i guess #ask game #love how no Indian is asking each other question 20 😭

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etreasuryvala · 5 years ago

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Food Event May 16th May National Barbecue Day . If the mouthwatering aromas wafting down the street haven’t told you, we will; May 16th is National Barbecue Day! . The purist in the world of barbecue either uses charcoal, wood, or gas & slow cooks the protein over indirect heat. While the type of protein & seasonings vary, each part of the country specializes in their own flavors & sauces. . Tangy BBQ with a vinegar base or sweeter sauce. The sauce can be applied thick or thin, giving it more of a glaze. Turn up the heat by adding spices & peppers. Smoking meat is another way to add flavor & tenderness, too. . Unique ingredients come from ketchup, mustard & Worcestershire, brown sugar, soy, & molasses. But you never know what combination of spices a barbecue master has in his or her repertoire. . They’ve spent years perfecting their trade. . Pork is the original barbecue meat, but beef, chicken, lamb, & other proteins find their way into barbecue. If you think it’s just about the meat, you’d be wrong. . The sides are just as important when it comes to good barbecue. An ideal coleslaw will pair well with a shredded bbq pork & make the perfect sandwich. The macaroni & cheese, potatoes & bbq baked beans these are all staples of barbecue flavors. . (Pic Taken From the Net) . 🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗 . More such posts, . Follow @etreasuryvala √💝 . Turn post notification on 🔔 . Like & Comment 👍👌 . Tag your Foodie Friend who would Love this Dish!🙌 . DM Me your Post Request 💬 . 🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗🥗 . ~Erik Baji Treasuryvala . #etreasuryvala #foodgasm #yum #igfood #ricecakes #foodgram #hungry #may #forkyeah #thekitchn #nomnom #foodshare #barbecue #vscofood #f52grams #foodforfoodies #foodpic #foodblogger #foodphotography #foodpics #foodphoto #may2020 #2020 #foodlover #foodblog #foodies #buzzfeast #nationalbarbecueday (at Mumbai, Maharashtra) https://www.instagram.com/p/CAOux9Zhcyw/?igshid=1dd2cwr3jykmt

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kristablogs · 5 years ago

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You should start eating bugs. Here’s how.

Remember when your grandpa wouldn't eat sushi because only bears ate raw fish? Well, this is kind of the same. (Jonathan Beckman / Unsplash/)

Entomophagy—the technical name for the more mundane “eating bugs”—has been around for ages. It’s a cornerstone to different cuisines around the world, including those of Latin American, Asian, and African countries. But there’s no sign of it in Western culture, and least of all in the US, where consuming insects is something you’d most likely only see on Fear Factor.

But it doesn’t have to be. Insects are the basis of many food webs in nature, are very rich in nutrients—including protein and all nine essential amino acids for human development—and can be delicious. Yes, you read that right—bugs are actually tasty.

Introducing them to your diet doesn’t mean serving a tarantula on a lettuce leaf or biting into crunchy crickets right away (though, you could because, yum). If you’re curious about the insect-protein movement and wonder how you can start incorporating it into your menu, know that it’s easier than ever, and that there are experts out there who’ve tested the waters and want to show you the way.

Why bugs, though?

As a species, we need to rethink the way we grow and produce what we eat, and there are two very important reasons for that—climate change and food security.

In the last decade, the global meat industry has been questioned for being responsible for at least 20 percent of manmade greenhouse gas emissions and overall, being an unsustainable practice. Raising cattle requires a lot of space and water, and more room for cattle means less trees, which in turn means a diminished natural capacity of the planet to process carbon dioxide. Also, cows and other ruminant animals fart a lot. The inescapable conclusion is that those delicious steaks are one of the least environmentally friendly ways to nurture our bodies.

Plus, there are a lot of bodies to feed on Earth. In 2018 there were 7.5 billion people in the world, and 815 million of them suffered from chronic undernourishment, according to the World Health Organization and the Food and Agriculture Organization of the United Nations. By 2050, the UN estimates the world population will reach 9.8 billion, requiring us to almost double our food production. Considering we’re already running out of space to farm, famine rates are expected to rise beyond what we’ve seen so far.

Most people in less food-secure areas depend on meat as their main source of protein: It’s readily accessible and cheap. But bugs are way more efficient. In 2013, the FAO published a report attesting to the benefits of entomophagy, and how this practice may be just the answer humanity is looking for. The report highlighted the rich nutritional content of bugs, which even though it varies from species to species, can have up to twice the amount of protein as beef and 1.5 times the amount of protein as fish and poultry. Their tiny size is also a plus.

"Insects are definitely in the lower end of environmental impact,” says Andrea Liceaga, an associate professor of food science at Purdue University’s College of Agriculture. “They don’t need a lot of water, nor a lot of space or food, and their feed to growth ratio is almost 1 to 1.” That feed conversion, as it’s technically known, is more efficient than poultry’s 2 to 1 ratio, and way better than cattle’s 6 to 1.

Bugs have another upside—they can be hacked to improve their nutritional content even further. Researchers have long been experimenting with insect flours to make them blend better with other ingredients such as carbohydrates and fats. Though there are many ways to do this, enzymatic hydrolysis, a process in which enzymes and water are used to break down complex protein chains, is one of the most common. This boosts the flour’s nutrient count by rendering the chitin—the main compound in insects’ exoskeletons—soluble, and allowing more protein bits to bond with other ingredients.

Overcoming the fear factor

Cricket Miso Soup - Can insect protein help develop flavor in a quick, thirty minute soup?

Cricket Miso Soup - Can insect protein help develop flavor in a quick, thirty minute soup? Our trip to San Diego State University to share our work with the Student Nutrition Organization (SNO) was canceled, so we’re recording a series of videos to share with them (and everyone)! This candid video series will feature a broad range of topics exploring, “How and Why We Should Eat Insect Protein.” This first video explores whether we can successfully make a delicious soup in under thirty minutes! Soup usually takes a longer time to develop the depth of flavor we crave - will this experiment be successful? Shout out to Hprizm/High Priest for the courtesy of his great music - long time friend and collaborator! Thanks to our wonderful sponsors who provide all of our edible insects for our touring and programming: Entosense, Inc, Exo, Entomo Farms, Merci Mercado. Love and gratitude to my incredibly supportive family and friends. Special thanks to SNO, San Diego State University, Dr. Changqi Liu, and Aarica Geitner. Stay safe and please be considerate of one another. xoxo

Posted by Brooklyn Bugs on Tuesday, March 17, 2020

One thing is true—becoming an insect foodie is all about a shift in culture. No matter how beneficial science finds bugs to be for dining, if people don’t want to eat them, you can’t force them to.

“The true mass adoption has to start with ‘This tastes freaking delicious.’ How do you get people to eat if not through it tasting good?” says Joseph Yoon, chef and founder of Brooklyn Bugs, a catering company and education platform in New York that serves an entire menu featuring insects.

Other than experimenting with new recipes like black ant ceviche, Yoon travels across the country talking to people (including kids) about eating bugs. Research shows Western cultures don’t have positive views on entomophagy, labeling it as “famine food” that should only be considered when traditional resources are scarce. Still, Yoon finds his audiences are curious about the practice, especially when he offers up samples. Climbing the ladder from cricket bars to entire scorpions takes time, the chef explains; not many folks get to that point, but he insists that watching people conquering their fear is highly rewarding.

OK, I’m intrigued. How do I start?

The first step to eating bugs is to shop for some. A warning though: The edible-insect market is still very small. Retail options are limited, and they’re usually pricier than buying chicken or ground beef by the pound at the grocery store. This might change in the near future—projected growth for the industry worldwide is expected to be up to 47 percent by 2026—but in the meantime, don’t try to compare bugs and meat side by side.

“You can’t look at crickets in the same manner that you look at steak, because you’re most likely not going to eat a pound of crickets at one time. Nor do you need to,” says Yoon, adding that most people gradually add insects into home-cooked dishes. So even if you spend the same amount of money on crickets as you would on a couple of steaks, your six-legged fixings will last longer.

You don't have to eat this whole tray in one sitting. But you can, because they're a great snack. (SatyaPrem / Pixabay /)

Where to get them

Online you’ll find a variety of products to satiate all your bug hankerings—from protein powder and flour, to snacks and fresh insects. You can buy them on Amazon or from specialty sites such as Entomo Farms or Exo Protein. Make sure to read the “labels” before you purchase: If you buy fresh crickets, for example, you’ll want ones that were farmed specifically for human consumption, as opposed to food for your pet iguana.

Now, you’re probably wondering why you would buy crickets if you can just pick them up from the park or any open green area near your home. Yoon explains it’s better to leave the crickets in your backyard alone—there’s no way of knowing if they’ve been exposed to pesticides or contaminants that could be harmful to you.

“Just like you don't want to pick up roadkill and eat it, you want to get responsibly sourced food,” he says.

What to get first

When people think about eating bugs, they most immediately picture a taco with chapulines or a bowl of sautéed crickets. But the truth is, you can opt for a less shocking alternative. Products made of insect protein (powders, flours, pastes) run aplenty, and they provide a perfect first step into entomophagy, given that there are no eyes, legs, or antennae involved. You can also buy flour wholesale—cricket and mealworm are the most common—and bake it into cricket ginger cookies or chocolaty chip mealworm cookies.

If you want to go a step further, take Yoon’s advice and sprinkle roasted, ready-to-eat insects on a dish you already love. “You can fold them in, just as you’d add capers and croutons,” he says.

Yoon also recommends experimenting with different ways of cooking insects. Just as boiled chicken tastes very differently from fried chicken, you might like your bugs cooked in a certain way and not another. You can sauté them, drench them in oil, and even turn them into soup.

Find some inspiration

When sauteed, mealworms are crunchy. Add some salt and you basically have protein-boosted potato chips. (buecax/Deposit Photos/)

If you’re not sure what dishes to start with, you can always get some ideas from local restaurants that include bugs in their menu. Put in a few orders and decide what you like—it may be a snack or a dessert, or something so simple as guacamole and chopped crickets. Once you’ve settled on your favorites, look for a recipe online and try to replicate it at home.

Try easy flavor combos

If you don’t have a great idea of what insects taste like or what their texture is, it might be hard to think of how they’d fit best in recipes. Don’t worry—that’s what experts are for.

Culinarily speaking, crickets one of the most versatile insects you’ll find, Yoon says: They take on the flavor of whatever you cook them with. If you buy them frozen or already roasted, you can sauté them with an aromatic oil like sesame and play around with spices to give them a deeper, more interesting zest.

Ants, meanwhile, have a more defined taste profile, thanks to their evolutionary history. They use formic acid—also found in lemon—as a defense mechanism against predators, giving them a “wonderful tanginess,” Yoon says. “I find they pair extremely well with shellfish and guacamole—or anything you want to add a little kick to.”

Mealworms have an earthy flavor, similar to mushrooms or beets. Yoon says he likes to combine them with chocolate desserts, and suggests adding them to a brownie or cookie recipe.

No matter which route you choose, eating insects can make every day an adventure. You can be as safe or as experimental as you want to be, all while knowing you’re contributing to a healthier environment. Get ready to be surprised and let go of your prejudices—when we said bugs were actually delicious, we meant it.

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scootoaster · 5 years ago

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You should start eating bugs. Here’s how.

Remember when your grandpa wouldn't eat sushi because only bears ate raw fish? Well, this is kind of the same. (Jonathan Beckman / Unsplash/)

Why bugs, though?

As a species, we need to rethink the way we grow and produce what we eat, and there are two very important reasons for that—climate change and food security.

Overcoming the fear factor

Cricket Miso Soup - Can insect protein help develop flavor in a quick, thirty minute soup?

Posted by Brooklyn Bugs on Tuesday, March 17, 2020

OK, I’m intrigued. How do I start?

You don't have to eat this whole tray in one sitting. But you can, because they're a great snack. (SatyaPrem / Pixabay /)

Where to get them

“Just like you don't want to pick up roadkill and eat it, you want to get responsibly sourced food,” he says.

What to get first

Find some inspiration

When sauteed, mealworms are crunchy. Add some salt and you basically have protein-boosted potato chips. (buecax/Deposit Photos/)

Try easy flavor combos

If you don’t have a great idea of what insects taste like or what their texture is, it might be hard to think of how they’d fit best in recipes. Don’t worry—that’s what experts are for.

Mealworms have an earthy flavor, similar to mushrooms or beets. Yoon says he likes to combine them with chocolate desserts, and suggests adding them to a brownie or cookie recipe.

0 notes

sixservefood · 5 years ago

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10. US

America realizes how to dish nourishment that hits the spot.

Getty Images

This might be on the grounds that a large portion of the well known nourishments in the USA start in some other nation. The pizza cut is Italian. Fries are Belgium or Dutch. Cheeseburgers and sausages? Likely German. However, in the kitchens of the United States, they have been improved and added to, to become worldwide symbols for nourishment darlings all over.

Try not to disregard the homegrown American dishes either.

There's the customary stuff, for example, shellfish chowder, key lime pie and Cobb serving of mixed greens, and above all the locavore development of present day American nourishment began by Alice Waters. This advancement of eco-mindfulness in nourishment culture is continued today by Michelle Obama.

Yum

Cheeseburger - an ideal case of making beneficial things more noteworthy.

Chocolate chip treat - the world would be somewhat less tenable without this Americana great.

Moronic

All excessively handled nourishments, for example, Twinkies, Hostess cakes and KFC.

9. Mexico

Mmmmexico.

Graciousness Denis Dervisevic/Creative Commons/Flickr

In the event that you were just permitted to eat the nourishment of one nation an incredible remainder, it is shrewd to make it Mexico. The cooking of the Mesoamerican nation has a smidgen of everything - you'll never get exhausted.

Among the enchiladas and the tacos and the helados and the quesadillas you'll discover the liveliness of Greek plates of mixed greens and the wealth of an Indian curry; the warmth of Thai nourishment and the utilization your-hands snackiness of tapas. It is likewise focal station for dietary superfoods. Such avocado, tomato, lime and garlic with beans and chocolates and chilies for sure, is rich with cancer prevention agents and great stimulating things. It doesn't taste sound however. It has an aftertaste like a party in your mouth.

Related substance

World's 50 best nourishments

Yum

Mole - old sauce made of bean stew peppers, flavors, chocolate and enchantment chants.

Tacos al minister - the spit-cook pork taco, a mix of the pre-and post-Colombian.

Tamales - an old Mayan nourishment of masa cooked in a leaf wrapping.

Stupid

Tostadas - fundamentally equivalent to a taco or burrito yet served in a fresh seared tortilla which breaks into pieces when you chomp into it. Difficult to eat.

8. Thailand

Open for over eight decades, old school Bangkok bistro On Lok Yun - situated at 72 Charoen Krung Road - is a neighborhood establishment. Video by Black Buddha

Road eats are a Thai fascination. Flip through a Thai cook book and you'll be unable to discover a fixing list that doesn't run a page long. The blend of such a large number of herbs and flavors in each dish produces complex flavors that some way or another meet up like symphonic music. Thais fit fiery, acrid, salty, sweet, chewy, crunchy and dangerous into one dish.

With impacts from China, Malaysia, Indonesia, Myanmar and an illustrious culinary convention, Thai cooking is the best of numerous universes. The best part about eating Thai nourishment in Thailand however is the accommodation. Sun, sea shore, administration with a grin and a plastic pack loaded with som cap - that is easy street.

Yum

Tom yam kung - a rave party for the mouth. The botanical notes of lemongrass, the natural galangal, freshness of kaffir lime leaves and the warmth of the chilies.

Massaman curry - a Thai curry with Islamic roots. Topped our rundown of the world's 50 most delectable nourishments.

Som cap - the well known green papaya plate of mixed greens is sharp, additional hot, sweet and salty. It's the best of Thai tastes.

Imbecilic

Pla som - an aged fish eaten uncooked is well known in Lawa and answered to be liable for bile conduit disease.

7. Greece

greek nourishment LOUISA GOULIAMAKI AFP Getty Images

Souvlaki is heaven on a stick.

LOUISA GOULIAMAKI/AFP/AFP/Getty Images

Voyaging and eating in Greece feels like a lustrous magazine spread wake up, however without the Photoshopping. Like the blue oceans and white structures, the kalamata olives, feta cheddar, the vivid plates of mixed greens and dish meats are all postcard impeccable of course.

The mystery? Lashings of flickering olive oil. Endowment of the divine beings, olive oil is ostensibly Greece's most prominent fare, impacting the path individuals around the globe consider nourishment and dietary wellbeing. Eating in Greece is additionally a method for devouring history. A chomp of dolma or a gulp of lentil soup gives a little taste of life in antiquated Greece, when they were designed.

Yum

Olive oil - sprinkled on other nourishment, or absorbed by bread, is nearly as changed as wine in its flavors.

Spanakopita - makes spinach attractive with its feta cheddar blend and flaky cake spread.

Gyros - late-night alcoholic eating wouldn't be the equivalent without the pita bread sandwich of meal meat and tzatziki.

Stupid

Lachanorizo - fundamentally cabbage and onion cooked to death at that point blended in with rice. Filling, however one-dimensional.

6. India

Sweet and fiery chai tea.

NOAH SEELAM/AFP/AFP/Getty Images

At the point when a food utilizes flavors in such wealth that the meat and vegetables appear to be a bit of hindsight, you realize you're managing cooks committed to enhance. There are no principles for zest use as long as it brings about something heavenly. A similar zest can add get-up-and-go to exquisite and sweet dishes, or can in some cases be eaten all alone - fennel seed is appreciated as a breath-renewing stomach related guide toward the finish of suppers.

What's more, any nation that figures out how to make veggie lover nourishment taste reliably incredible absolutely merits a Nobel prize. The territorial assortments are immense. There's Goa's fish, there's the wazwan of Kashmir and there's the coconutty extravagance of Kerala.

Yum

Dal - India has figured out how to make bubbled lentils energizing.

Dosa - a flapjack loaded up with anything from cheddar to fiery vegetables, ideal for lunch or supper.

Chai - not every person likes espresso and not every person prefers plain tea, yet it's difficult to oppose chai.

Stupid

Balti chicken - an innovation for the British sense of taste, ought to presumably have ceased to exist with expansionism.

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The most scrumptious dishes in every district of India

5. Japan

We get together with Yumi Chiba to discover how she got one of the most eminent female sushi gourmet experts in Japan.

Japanese apply a similar exactness to their nourishment as they do to their designing. This is the spot that produced oppressive sushi experts and ramen menaces who make their staff and clients tremble with a glare.

You can get an extravagant multicourse kaiseki supper that presents the seasons in a spread of visual and culinary verse. Or on the other hand pull up a chair at a spinning sushi transport for a performance feast. Or on the other hand get something irregular and already obscure in your gastronomic vocabulary from the refrigerated racks of an accommodation store. It's difficult to eat severely in Japan.

Related substance

25 Japanese nourishments we love - from tempura to miso

Yum

Miso soup - features a portion of the principal kinds of Japanese nourishment, basic and healthy.

Sushi and sashimi - who realized that crude fish on rice could turn out to be so well known?

Tempura - the flawlessness of profound searing. Never oily, the player is slight and light like a fresh tissue.

Moronic

Fugu - would anything say anything is actually that scrumptious that it merits taking a chance with your life to eat? The noxious blowfish as of late murdered coffee shops in Egypt, yet is getting increasingly accessible in Japan.

4. Spain

Churros: batter meets chocolate.

Lauren Aloise

We should eat and drink, at that point rest, at that point labor for two hours, at that point eat and drink. Viva Espana, that nation whose libertine nourishment culture we as a whole furtively wish was our own. All that having a good time and tapas-eating, the negligible working, the 9 p.m. suppers, the interminable porron challenges - this is a culture dependent on, around and once in a while even inside nourishment.

The Spaniards gourmandize the manner in which they flamenco move, with unbridled enthusiasm. They chomp on snacks for the duration of the day with interims of enormous dinners. From the products of the Mediterranean Sea to the crown jewels of the Pyrenees, from the saffron and cumin notes of the Moors to the crazy atomic investigations of Ferran Adria, Spanish nourishment is immortal yet vanguard.

Yum

Jamon Iberico - an entire relieved ham pawn generally cut by clasping it down in a wooden stand like some medieval custom.

Churros - the world's best form of sweet seared mixture.

Moronic

Gazpacho - it's invigorating and all, however it's essentially fluid serving of mixed greens.

3. France

Crisply heated French loaves - delectable.

PHILIPPE HUGUEN/AFP/Getty Images

In case you're one of those individuals who doesn't care to eat in light of the fact that "there's a whole other world to life than nourishment" - visit Paris. It's a city famous for its curmudgeonly occupants, however they all trust in the significance of good nourishment. Two-hour mid-day breaks for full dinners are de rigeur.

Whole fourteen day get-aways are focused on investigating mixes of wines and cheeses around the nation. Sensible cooking will astound the individuals who thought of the French as the world's nourishment braggarts (it is the origination of the Michelin Guide all things considered). Cassoulet, pot au feu, steak frites are brilliant when had in the correct bistro.

Yum

Escargot - credit the French for turning slimey, garden-staying nuisances into a delicacy. Gigantic regard for making them taste astonishing as well.

Macarons - like unicorn nourishment. Truth be told anything from a patisserie in France appears to have been summoned out of sugar, pixie dust and the supper wishes of young ladies.

Roll - the first and last thing that you'll need to eat in France. The main chomp is transformational; the last will be loaded with yearning.

Moronic

Foie gras - it has an aftertaste like 10,000 ducks broiled in margarine at that point decreased to a velvet pudding, yet some creature advocates censure the remorselessness of coercively feeding fowl to stuff their livers.

2. China

Peking duck - only one of numerous Chinese culinary joys.

Peking duck - only one of numerous Chinese culinary enjoyments.

GREG BAKER/AFP/AFP/Getty Images

The individuals who welcome each other with "Have you eaten at this point?" are seemingly the most nourishment fixated on the planet. Nourishment has been a structure o

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jewelwriter · 5 years ago

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My Two Coins: Value Insulted

Disclaimer: "My Two Coins" are to be read as such, someone's two coins about the topic at hand. IF at any point you disagree with it or agree, remember they are just my coins about said topic and the value you have of it will differ from my own because of religion, upbringing, beliefs, and logic based on your own experiences. Do not assume my coins are the international equivalent for it may be considered of a lesser value in the bank of public exchange. Thank you.

Are you people sane anymore? I really want to know since this is where I know this is getting close to ea and is in the realm of Bethesta. Whom am I getting at? Game Freak and Pokemon Company. I think an introduction is in order. Welcome ladies and gentlemen of all ages. You've found a wild Jewelwriter.

And recently, we gotten news of BOTH Pokemon's Expansions (Frozen Tundra and the Isle of Armor.) and details of Pokemon home. Allow me to explain this stuff to people who have been out of the loop or have held on for some good news. First going with the newest one. Pokemon Home has this kind of line up (Down below)

Home {=} Sword and Shield

Meaning you can transfer Pokemon too and fro from Pokemon Home to Shill and Slop (YES I said it, NO I won't take it back, you know I got opinions, or did you forget the warning label up front?) No problems there.

Home {=- Let's GO Eevee/Let's GO Pikachu

Meaning Pokemon you get in this game are likely going to never come back if they ever step a toe inside Galar. Though as long as they don't they can jump back and forth between this and Let's Go. Kind of a painful roll but then again I didn't by Let's Troll.

Home {= Bank (Generations 6 and 7.)

You'll need the Premium (Paid Plan) and in return...you'll be paying the tickets for any Pokemon you sent into Bank to NEVER return to Pokemon of the past generations, likely giving nerfs to them, and having their intelligence and power subtracted...if they can get into the games at all. (There's more but I'll hold... until the ^ shows up.)

Home {= GO

There's not a word on this yet officially but Go might suffer the same as the Let's Go games at best.

Now we get into the features of Home.

The Wonder Box (iOS) is wonder trading without any big set up and can only be done... ON the application iOS variant. (that's right, there's a switch one but I'll signal which is which as we go on.) It'll allow you to trade for random Pokemon at the expense of having your Pokemon sent to whomever it can be at the other end of the world. In the free variant you can trade as many Pokemon as there are heads on a Dodrio. If you paid up for the bigger services, you'll be able to do add two more Dodrio and a Pidgeot to make that many heads as there are Pokemon you are allowed to trade.

Global Trade System (iOS) allows you to trade Pokemon for Pokemon with the exact things you need. This normally means you were seeing legendary and mythic Pokemon being asked for ...at the prices ranging from other legendary creatures that are impossibles like a male Chansey or something at level 100 which is kind of specific but then again I can only imagine how chaotic this'll be. By the buy... if you got the free variant, you can only get as many as a diglett face showing. With the paid service, it's like that diglett evolved into dugtrio.

Room Trade (iOS) is a special room that'll allow you to trade with up to 20 people in a special “Wonder Room” where you won't know what you get until you start trading. If you are a free player you can only get into the rooms but paying up allows you to host such trolling houses.

Friend Trade (iOS) … seeing a pattern yet? Anyhow this is where you can direct trade AND see what you are getting into. Only difference is you can't use this under the age of 16. (a thing understandable...to a point.)

National PokeDex (iOS & Switch) … FINALLY something found that belongs to both. Anyhow, You can access the national dex in both and can filter things to find what is desired. BUT... and here's the big one. If you run the iOS variant, you'll get details like list by abilities, Moves, and maybe more.

Mystery Gifts (iOS) are special gifts for either Stuffing and Slime or for online which can be stuffed into a box. Be sure you have the Best OS since some details won't happen.

Judge (iOS & Switch) ever wondered what your Pokemon's IV count is well this is where you can do it. Though if anything you can do it in the game too if I recall. JUST... you'll be able to do this if you paid for it. YEP, it's a premium service if you want to do it in Home.

Room (iOS) This is where you can decorate a spot and fill it up with stickers...especially after doing certain tasks which might reward someone with more than that.

News (iOS) You'll be updated on the battles that distributions, gifts and more in this variant.

Battle Data (iOS) This can let you see how the competition is doing. Using certain Pokemon, seeing which are at the top, and more. Though this won't be on release day...likely next month.

Home Points (iOS) by inserting and extracting Pokemon you can gain Home points to trans fer into BP (Battle Points.) Screenshots provided... the exchange rate is (and I can be wrong.) is 30 points PER Battle Point.

Now that the features are out, how about storage and the differences of price?

With Pokemon Home's “FREE” system you can only...

Store a box of Pokemon (thirty), send three Pokemon through wonder trade, get one Pokemon worked on in the Global Trade System, Partake only in other's Rooms of trading, and can't judge a Pokemon online.

^Meanwhile on the “Premium” version of the system...

You can have two hundred times as many storage boxes (six thousand); which is double Bank's (btw, you'll need this to take Pokemon out of bank.), Wonder trade ten Pokemon, go for three Pokmon in the GTS at once, host and enter the rooms of trading, and judge a Pokemon. Also this is where you can take Pokemon from Bank to home.

AND after hearing all this you are wondering the price. Well let me set it up for you. (NOTE: this is all in United States currency. Your prices may differ so please use the exchange rate to find this value in your homeland. Also I added 1 penny since it makes it easier to figure out.)

There's three flavors to pick from.

The Monthly munch, a tiny but pricey three dollars. If you are wondering why this is the pricey one. Paying this twelve months straight will lead to you losing thirty-six dollars a year.

Next is the Seasonal slurp, it's a bit higher but at the same price as the bank you get three months of this powerful 'service'. And adding it all up to a year that's about the price of one year of Nintendo Switch Online Pass. (though trust me that has a lot more value than what is given credit for by many, even if it can be better compared to what is next is a god sent.)

And finally the Yearly YUM! For one year you get all this for the price of sixteen dollars a year. NOW keep in mind what I said before but also are paying for. At worst... it's forty-one per year and at best it is twenty-one dollars yearly. Why the price hike? You'll need bank in order to use it fully if you aren't trying to use the DLCs (which are coming up.) for this service. Which might work if you had to keep in mind that if you leave someone behind, you might lose them if you don't fork over the coin.

Now I can hear people saying this: “It's a service, they have to make money in some method.”

Thing is, it was free in the past and they are also the LARGEST franchise in existence. And yet the small team split their focus and… fudged everything after their failure for fudging up every bit of this game. Graphical fails, animation fails, interaction drops to barely petting them. For what? Empty Story that refused to allow you to go see what's going on and just allow you to see the next gym; a wild “area” that is as barren as get out with barely any real life with bad graphics, barely a lot of Pokemon or people for that matter, and wonky weather systems that can be as random as dice, and you're Safari Zoned since you can't catch a Pokemon over your skill level; EXP love for everyone... NO matter what; and the most BROKEN GAME MECHANIC that ever existed. And yet...that's not all. It's time to see about the Island of Armor and the Frozen Tundra!

The Island of Armor is able to allow the following.

You get a new location that is likely more of a wild area as far as seen in the tropics to the west side of the region, you'll gain a new Pokemon Kubfu and it can evolve into Urshifu which can become Water/Fighting (Rapid Striker) or Dark/Fighter (One Striker) the Power to evolve the starters to be the drum machine with party hair, Goku riding a Flaming Jynn that is enough to gulp a mansion, and double zero seven now becoming the role of TF2's Snipper, new LOOT to allow one to do more than ever before, Move tutors... which is a bit of a requirement FOR competition play, and restricted battle play which probably is a problem since we don't know how it is restricted in 'sparring'.

As far as story content, you'll end up encountering Leon's teacher (when did this get hinted at?), Mustard who has an apprentice too who is aiming to craft a gym of their own. Though it'll be based on which version you roll with. (Klara for the blade wielders, Avery for the shield barriers.) This is so far all we got with this.

Now for the Frozen Tundra's gifts to the world.

You get a new location that is far FAR south in the world that is also in a wild area (Is that the south pole of Pokemon? Seriously? I really wanna know.) so you'll be tasked with exploring this chilly place, a Mythical/Legendary by the name of Calyrex which looks like a fusion dance of Sawsbuck or Stantler and Celebi and it kind of went south, and... just a Co-op Mode to explore a certain space which probably isn't safe since mythicals are said to be in those spaces.

Now for the NEW stuff both got.

New regional forms (*looking to her personal project.* Gahhhh!!!! I got more to do?!?), Pokemon of the past rejoining the battle (*Hearing #BringBackNationalDex cheers*)...but not all of them sadly (*Hearing #BringBackNationalDex boo hard*) for now, New Pokedexes, New attire to wear for all you fashion fowls to wear, and new Dynamax/Gigantamax battles to be ready for in the Max Raid Rumbles.

More information will be sent out but keep this in mind that so far they have proven that they CLEARLY removed this since it was MONTHS since the release and already releasing new stuff just to revive their LOST content that was in the base.

“BUT Smash has this kind of stuff too and you didn't complain. In fact, you're likely buying that stupid game's second pass while hating on this game that is giving you more!”

Very cute but wrong. Let me explain why I was saying that.

Super Smash Brothers has made clear what they are doing, and even announced that they are adding more but will take time to do it since it might not be out in time for launch and they took care to balance it to work with the fighters ALREADY in the game which have old and new faces and returning heroes. They shown they CARE for their community and even at times troll them. (...I got hate hammers for two in direct range: Incenaroar, and K.Rool.) And they have made the passes more fair than buying them one by one. So far each character is six dollars if you go solo and together they were twenty-five dollars together which cuts a dollar off of each. With the second one it can be the same and it'll be worth it since the full game already has a lot of heroes, villains, and copies to pick from. Clearly Super Smash Brothers Ultimate will be one of the largest fighting/party game line ups in video game history!

Pokemon Sucker and Pokemon Snot meanwhile... was able to lie about what was going into the game, they have shown quality drops year after year in an attempt to get more money with not only making their games almost so far that competitive players are paying out the @$$ but heaven help the completionist that wants to get it all for the price of each of these games that have added up. The total of all the Generation eight content has so far hit four-hundred and twenty-one dollars and this is using the price of having it all for at least the entire year.

“HEY! Don't forget the Nintendo Switch Online stuff since you are having to use that in order to get the Pokemon for free if you aren't going to by the-.”

STOP right there! STOP right there you piece of ignorance. Nintendo's online service has problems but in NO instance is that a part of Pokemon since they did offer you the power to trade and play against others on it's own, and UNTIL that price is shown the this price can be higher and trying to say that the Nintendo Online Service is it then sorry but that has more things to do than just Pokemon and thus THIS will not be added. Period and Exclamation POINT!

And before I forget, THANK YOU REAR ENDS FOR MAKING THE ONLINE SYSTEM A PAID SERVICE SINCE I KNOW YOU'VE CRIED FOR IT TO HAPPEN! HOPE YOU LOVE IT...

Now back on topic, and getting near the end folks...how it is @$$ that a system that has so called more power, more pixels, and more controls than the 3DS is able to give less Pokemon, less interaction, less story, and less post game than what was given on generation six which was the most insulted of all next to generation five. I can't help but feel this is the true greed of Game Freak, of Pokemon...and it's disgusting to the very bleeping bone. I will never buy that trash, I'll never put it into my switch, and if anyone even thinks of getting me that game it will go right into the nearest GameStop and I'll be getting coin off of your stupidity because I rather not own something that I would not even feed a Trubbish with.

I rather be playing a mobile game than ever touch that Cr@P willingly. And I have no love, respect, or heart to give for someone defending all of those practices, all of the things removed to be put into pieces of other things... and think they should be called a gamer. So help me I rather break your game karts of that sh!t so it never enters the hands of someone naive again. Maybe I should use them, erase their contents and put a BETTER game in it's place, especially if they aren't going to fix the version they flipped up.

{|=|=|=|}

BUT... since this is the internet, I know someone's got something to say about this that I'll be likely arguing over but then again this is where I know I'll get it. So as a believer of what I feel, COME AT ME!!! in commentary down below As for me... this wild one runs away to get a shower in to cool off. F@<K you Game FrEAk!

#m2c #pokemon #pokemon generation 8 #rant #censored swearing #Bad practices #personal

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vietnamtour-blog · 5 years ago

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6 fantastic facts about Vietnam food culture you should not miss

Having an upcoming trip to Vietnam, you find the food culture in this Southeast Asia country is still a mystery? Stay cool to read our 5-minute blog, which will reveal 6 short and sharp insights about the food culture in Vietnam from the taste, the spices, the eating habits, and cooking methods. And number 5 will surprise you!

1. 555 – a magic spell to every dish

This magical number will tell you the secret of food culture in Vietnam, as a show of balancing the yin and yang factor in the food culture. The 5 spices represent sour, sweet, spicy, salty and bitter. These spices sometimes have already been added in the dipping sauces, which will be served with spring rolls or any mixed bowl like mixed rice noodles, salads. For 5 colors, Vietnamese food is very colorful, filled with green, red, yellow, white and black. Locals even use natural ingredients to dye the food, like the 5 colored sticky rice you can see in the picture below. More importantly, we still have enough 5 nutrients in our ingredient, namely carbohydrates, fat, protein, minerals and water. And we even try to make food that is good for gallbladder, small intestine, stomach, large intestine, and urinary bladder…The balance between healthy and decoration has made Vietnamese in the top 10 of the healthiest cuisines in the world, according to CNN in 2010.

Vietnamese food is very healthy and balanced. Source: massageishealthy.com

2. Rice is a staple food

While the Westerners live on potatoes and wheat, for Vietnamese, it is rice. As the second-largest rice exporter in the world, rice happens to be every meal in Vietnam, just like “white on rice”. From breakfast with a bowl of pho, vermicelli, to lunch and dinner with steamed rice and even as ingredients in food making, it is hard for you to find any dish without rice as the ingredients in our cuisine.

Rice shows up everywhere in Vietnamese’s meals. Source: Wikitravel.com

3. Creative cooks

Though Vietnamese are very proud of their cuisine, whenever we find new food that is delicious and suitable for our taste, we would love to adapt it and make it our version. From the French with Banh Mi, Soup; China with Van Than, dim sum, or Thailand with Hot pot with “Thai” flavor, sticky rice with mango and coconut milk. Banh mi and Thai hot pot are among the most famous dishes.

Banh mi: Do you know that the famous “banh mi” is originated from the French’s baguette in the colonial time. They brought crops and livestock to grow in Vietnam to maintain their European diet, and baguette is a part of it. From the original baguette, Vietnamese has modified it into a smaller version, sometimes mixed between wheat flour and rice flour to create a crispy crust. And the rest is history when the bread is filled with grilled pork, deep-fried eggs, vegetables, pickles, and a final touch with delicious sauces like ketchup, mayonnaise,… This “all in one” recipe makes Banh mi as one of the most famous street food in the world.

Banh mi, a world-famous dish. Source: kenh14.vn

Thai hot pot: Thai hot pot, known as Hot Pot with Tom Yum flavor, is not as world-famous when compared to Banh Mi, but if you ask any Vietnamese, definitely they have tried this dish. “Tom Yum” is originated from Thailand, where it is a spicy and sour flavor, cooked with shrimp, lemongrass and kaffir lime leaves. Meanwhile, hot pot is a Chinese cooking method, with a big bowl of simmering stock, then the raw and fresh ingredients like meat, pork, vegetables are added into the bowl until being well-cooked and ready to eat. Combining these two recipes, Vietnamese creates the hot pot with “Tom yum” a.k.a Thai flavor dish. This is a must-try dish for you when visiting Vietnam in winter.

Hotpot with Thai flavor. Source: Quynhonland.com

4. Herbs and vegetables are what make good Vietnamese food.

Normally, each dish in Vietnamese food will be served with its must-have herbs. For example, steamed – boiled duck meat will go with the basil leaves. Or boiled duck eggs will go with persicaria leaves. Vietnamese, when they cannot have these ingredients served with their dishes, will think that the taste of the food is incomplete, or even tasteless. And do you know that, for some dishes, most of the cooking time will be spent on preparing these herbs and vegetables? The fact that herbs are used as the main ingredient is good news to vegetarians: Vietnamese cuisine can be modified into a “vegetarian” or “vegetarian-friendly” version while still taste good. For example, you can have a no-meat salad instead of one filled with jerk, or no-meat spring rolls, which is made of vegetables like carrots, bean sprouts, jicama, etc.

Vietnamese wraps and rolls, a vegetarian-friendly food. Source: monngon.edu.vn

5. Heaven for adventurous foodies

Congratulations on making it this far! Besides all of the mouth-watering and healthy food we have mentioned above, you should try these adventurous recipes when in Vietnam, such as snail, insect, blood soup, fetal duck eggs, etc. Vietnamese cuisine has everything it takes to create a memorable food quest, especially for adventurous eaters. Don’t worry as except for the blood soup is uncooked, most dishes are well-done. Normally, you can easily find the snail, fetal duck eggs at any street corner in Vietnam’s big cities.

Boiled snails on street foods stall. Source: Vina.vn

6. Regional diversity of food culture

Finally, we have come to the end of this journey. If you have a trans-Vietnam trip, we believe that you will understand these differences. Vietnam is an S-shaped country that stretches across many regions, making the weather vary and so do the cooking techniques, flavors and ingredients in each region. It is very easy to recognize once you try them all.

Traveling around the Northern area, you will find the flavored is more balanced and mild. The hallmark of cuisines in this region are shown in bun dau mam tom (vermicelli with deep-fried tofu, boiled pork, shrimp paste), pho bo (pho noodles served with cow broth stock), bun cha (grilled pork with rice noodles, served with fresh herbs and dipping sauce).

Moving along the coastline to the Central area, you will be impressed by the Imperial cuisine with the most sophisticated and delicate recipes in Hue. Some famous Imperial-style dishes like banh beo, banh bot loc can be found on the street food. Also, other parts in the Central area is famous for their spicy and salty dishes. Because this area is heavily influenced by rainstorm, therefore, eating spicy food is a way for them to adapt to the cold and harsh climate. For the salty taste, as locals in this area can easily produce fish sauce on their own, therefore, they will consume it in a large amount as well as color the food. Some popular dishes in this area are stewed fish, spicy eel soup/ noodles, etc. Moving to the South Coast, food taste is less spicy with soup-based or mixed noodles, like cao lau (barbecue pork, pork crackling, bean sprout, herbs), bun cha ca Danang (noodle with deep-fried fish sausage, banana flower)

Bun ca Danang. Source: Danangz.vn

Finally, when you arrive in the Southern area, you will realize that this region is on the sweet side, compared to its fellows. Sugar, as well as coconut milk, is famous in this area to add flavor and sweetness. The dish is also more colorful as this region has year-round growing season with many herbs and vegetables added in to enhance the flavor. When in the South, you must try sweet and sour fish soup (canh ca), Hu Tieu/Mi Van Than (Woton), Banh Mi, Com Tam (steamed broken rice, served with grilled pork ribs and pickles), Banh Xeo (Vietnamese crepe)…. Ho Chi Minh also have many foreigners living, from Chinese, Malaysian, Korean, therefore, you can also find the street food of these nationalities in District 1, District 10, Ben Thanh District, etc.

With a diverse food culture, Vietnam is a promising destination for any curious travelers. Are you ready to start your food quest in Vietnam? Get prepared with more tips and travel plans in Vietnam at Eviva’s blog or contact our travel consultant for more support.

Source: https://blog.evivatour.com/6-fantastic-facts-about-vietnam-food-culture-you-should-not-miss/

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easiestwaytoloseweight · 5 years ago

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Healthiest Nuts to Add to Your Diet

If you want to lose belly fat and improve your heart health, go nuts—literally. Adding more nuts and seeds to your diet can give your daily nutrition more monounsaturated fats, according to research conducted by Penn State University. Diets rich in these “good” fats, like the “Mediterranean diet,” have been shown to reduce belly fat compared to diets where other fats are eaten instead—which is why we’ve come up with a guide to choosing the healthiest nuts to add to your weight loss diet.

Those same monounsaturated fats have also been shown to control blood pressure. And according to a 2013 Spanish study, eating a diet supplemented with nuts and olive oil reduced the risk of stroke, heart attack and death by 30 percent.

So your health—and your belly—want you to go nuts. Just don’t go too nuts: Because they’re calorie-dense foods, it’s easy to go overboard. Consult the Nutrisystem Grocery Guide to make sure you’re keeping your portions in control when choosing the healthiest nuts.

How to Know How Many Nuts You Should Eat

Here are 10 of the healthiest nuts to help you get these heart and belly-healthy benefits—as well as bonus benefits for disease prevention, appetite control and more:

1. Almonds

Even if you don’t lose weight, eating almonds can help your belly shrink. In a study published in the Journal of the American Heart Association (JAHA), people with elevated LDL cholesterol—the “bad” cholesterol—those who ate a daily snack of almonds dropped fat in their legs and bellies, even if they didn’t lose weight overall—which is why this little powerhouse made our list of healthiest nuts.

How to enjoy them: Sprinkle some on a salad to make it more filling and fight fat. This surprising Green Goddess Salad features 1/2 cup of shaved almonds with Brussels sprouts, edamame and kale for a flavor you’ll love.

2. Pistachios

Those shells are a savior for portion control: If you keep the pile of pistachio shells near you as you snack, it could help signal to your brain that you’ve eaten enough. In one study of students published in the journal Appetite, those who had to shell their pistachios ate 41 percent fewer calories than those who got pre-shelled nuts—but both groups felt just as satisfied and filled up from the snack.

How to enjoy them: With the shells on! On Nutrisystem, 2 Tablespoons of pistachios is one PowerFuel.

Superfood Saturday: The Power of Pistachios

3. Walnuts

Feed not just your body, but your brain: Like salmon, walnuts have omega-3 fatty acids, which have been shown to help with memory and brain functions. In one study published in Plant Foods for Human Nutrition, rats who were given walnuts for 28 days ate less food overall while increasing their ability to complete a maze—making them fitter in both mind and body.

How to enjoy them: Add crunch to your oatmeal with a serving of walnuts. This bowl of Banana Nut Overnight Oatmeal even takes the morning rush out of making them—mix oats, almond milk, bananas, walnuts and other ingredients together before bed, and wake up to a sweet, crunchy, delicious breakfast you can feel great about.

4. Cashews

While all tree nuts can help with hypertension, cashews bring some extra help to your blood pressure (BP): Magnesium. According to the National Institutes of Health, this mineral helps lower blood pressure and aids in blood sugar control. These little elbow-shaped nuts don’t stop there, though. Cashews are also loaded with copper, according to the Academy of Nutrition and Dietetics, which can help your body use iron from your diet to form more red blood cells.

How to enjoy them: In our antioxidant-packed Blueberry Burst Energy Balls. Cashews help keep these sweet orbs together, while blueberries bring the sweetness in this easy, snackable recipe.

Superfood Saturday: Get Creative with Cashews

5. Pecans

According to Loma Linda University Adventist Health Sciences Center, Georgians must have fantastic cholesterol scores: Eating a daily snack of their favorite nut can help lower “bad” cholesterol by as 16.5 percent, more than the American Heart Association’s “Step I” diet. It’s thought that this cholesterol-lowering result is due to antioxidants—these compounds block oxidation of blood lipids, whch doesn’t let your cholesterol levels go up.

How to enjoy them: In pie, duh. To stay on plan while getting your pecan pie fix, opt for these mini Maple Chocolate Pecan Pies, which have just 90 calories per serving.

6. Pine Nuts

People have been eating pine nuts since before Greek times, but science is now showing how they can help control your appetite: In one study published by the American Physiological Society, women who had pine nut oil had significantly less desire to eat 30 minutes later. The polyunsaturated fats in the nut oil are theorized to be the reason for this appetite suppressant effect.

How to enjoy them: Add pine nuts to the filling power of Greek yogurt’s protein in this surprising Savory Tahini Yogurt Parfait.

Air Fryer Spiced Nuts

7. Macadamia Nuts

These Hawaiian wonders didn’t used to be included on the list of healthiest nuts—macadamias were considered too saturated to be healthy. But one study conducted by Penn State University found that they still lowered cholesterol by 9.4 percent when eaten in moderation each day. Scientists believe there’s “something else” in macadamias that lets them do this trick. Maybe it��s deliciousness.

How to enjoy them: In this Tropical Shrimp Salad with Lemon Herb Dressing. It’s got mango, pineapple, macadamia nuts, shrimp … all kinds of delightful ingredients that make it feel like a treat.

8. Hazelnuts

They’re usually masked in chocolate, but hazelnuts have the nutritional power to stand on their own: According to a study conducted by Oregon State University, not only do they have the healthy fats you’ll find in other tree nuts, but they help older adults increase their micronutrient levels, which has been associated with lower risks of age-related health problems like Alzheimer’s.

How to enjoy them: In your own custom nut butter! Follow these instructions to use your food processor to whip up your own, healthier hazelnut spread.

How to Choose Your Nut Butter

9. Soy Nuts

If you’re on the hunt for a one of the healthiest nuts with protein, look no further: According to the United States Department of Agriculture (USDA), crunchy little soy nuts have 12 grams of the filling, muscle-building nutrient in every ounce. And according to the USDA, that’s twice as much protein as an egg!

How to enjoy them: Snack on them! A half-ounce of soy nuts—about 2 tablespoons—counts as one PowerFuel on Nutrisystem.

10. Peanuts

Yeah, yeah, we know: Peanuts aren’t nuts. But peanut butter makes everything better—it adds sweetness, helps ingredients stick together, and just makes everything more yum. No wonder it’s in so many of our readers’ favorite recipes on The Leaf. Recipes like smoothies, homemade candy bars and poppable peanut butter cups. This versatile butter is a Nutrisystem favorite—even if it’s not a real nut!

.fb_iframe_widget_fluid_desktop iframe { width: 100% !important; } from EasiestWaytoLoseWeight http://easiestwaytoloseweight.com/healthiest-nuts-to-add-to-your-diet/

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screenbrick4-blog · 6 years ago

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Low Carb Keto Philly Cheesesteak Stuffed Peppers with Cauliflower

These Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower have all the flavors of your favorite sandwich in a healthy, low carb, easy meal!

PIN Low Carb Keto Philly Cheesesteak Stuffed Peppers with Cauliflower

Are you guys getting sick of cauliflower rice yet?

I can just see you now, sitting on your rocking chairs (necessary) on your sundecks, peeping your little eyeballs at your tablet and going “MORE cauliflower rice? I thought Taylor moved onto pumpkin spice-ing ALL the things, and we took a break from cauliflower”

Sorry friends. IT’S BACK.

But, really, did it EVER leave?

At least I didn’t put it into cookies and try to ninja veggies into your face holes like those paleo breakfast avocado cookies with kale.

Today we’re celebrating cauliflower in its albino-vegetal-low-carby-glory. Hiding it under a bush? OH NO.

If you grew up in Sunday school, you know what I am talking about.

Except not really because, although it isn’t a bush, we’re covering it in ooey-gooey melty cheese, tender strips of sauteed beef and golden-brown sticky-sweet carmelizey onions. <– Resist the urge to be lazy and skip this. SO WURTH THE TIME.

I probably don’t even need to tell your American souls what I am trying to replicate with these healthy stuffed peppers. But, just in case you don’t recognize things when they’re not stuffed between two pieces of bread, we’re eating cheese steaks yo.

EXCEPT, we’re adding a little DOUBLE dose of veggie action because they are Low Carb Keto Philly Cheesesteak Stuffed PEPPERS with CAULIFLOWER RICE.

You’re not mad about cauliflower rice anymore. I feel it.

Because we’re friends and I know that this is a safe place (lies. Nothing on the internet is safe) come in real close so I can whisper something into your ear. <— Not creepily though, don’t worry.

I have never had a cheese steak.

Like, I have never put 2 pieces of perfectly-crusty-carbs on a plate, slapped them silly with steak and peppers, and then melted ALL the cheese that I could possibly fit into my face on top.

N-E-V-E-R-E-V-E-R.

But, it gets worse. When a lovely reader e-mailed me asking if I could try to make the flavors of a cheese steak into a healthy recipe as one of my “reader redos” (remember the Paleo Lemon Bars and easy vegan gluten free strawberry rhubarb crisp?) I had to GOOGLE IT before I could even respond to her.

I can see your eyes BUGGING out of your noggin’s from here.

Sad excuse for a human RIGHT HERE. #ThisIs27.

Which also means that I had to do some very important and totally-necessary taste testing to make these philly cheese steak peppers. Quality control is a thing, friends.

Which led me to the realization that Canada, although I adore thee and your maple-syrup loving nation-ness (what?) you REALLY need to get with the program.

Like. YUM. Is there a more perfect combination of meat and cheese and bread? I have decided no.

Except maybe that pumpkin and spice like we just talked about because I’m still over here eating slices of low carb keto pumpkin cheesecake for dessert, after my Low Carb Keto Philly Cheesesteak Stuffed Peppers. But, that’s beside the point.

How to Make Stuffed Bell Peppers

Cut the peppers in half and scrape out the seeds and membranes. Place in a large pot and cover with water.

Bring the water to a boil and cook until the peppers just begin to soften, about 2-3 minutes.

While waiting, make your caramelized onions and Saute your beef and cauliflower rice

Drain the peppers and pat them dry. Then, fill the peppers with the mixture and then place them into a large baking pan. Cover them with cheese and bake them at 350 degrees for 10 minutes

Broil for 2-4 minutes, until the cheese is golden brown and bubbly.

Voila! Philly Cheesesteak stuffed bell peppers

You know what Mr. FFF decided?

He actually totally doesn’t hate his cheese steak in the form of low carb stuffed bell peppers. LIKE minus ze bread.

I think he’s been taste-bud snatched.

Is it wrong that I’m sort of okay with that?

Other Recipes You Might Like:

No Bean Whole30 Keto Chili In The Instant Pot

Moroccan Instant Pot Hearty Vegetable Beef Soup

Healthy Low Carb Chicken Enchilada Recipe

Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower

These Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower have all the flavors of your favorite sandwich in a healthy, low carb, easy meal!

Ingredients

For the onions:

1 Tbsp Olive oil

2 Large onions sliced about 1/2 thick

Salt

For the peppers:

6 Small Green bell peppers, halved and seeds/membranes removed

1 Tbsp Olive oil

1 Lb Beef top sirloin steak, sliced very thinly against the grain* (and large chunks of fat removed)

2 cups Cauliflower, cut into small florets

Salt

12 Oz Provolone cheese, sliced

Instructions

In a large pan, heat the 1 Tbsp of olive oil on medium heat until shiny. Add in the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don't want them to burn. Don't stir too often, as you want the bottom to caramelize properly.

While the onions cook, place the prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2-3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange the peppers in a 9x13 inch pan and turn your oven to 350 degrees.

Heat the remaining 1 Tbsp of oil in a large pan on medium heat. Cook the sliced steak until golden brown, draining out the excess fat. Transfer to a plate.

While the beef cooks, place the cauliflower into a large food processor and process until "rice like." Place it right into the pan that the beef was in and cook on medium heat, stirring occasionally, until golden brown.

Once cooked, add the beef and caramelized onions into the pan and sprinkle with sea salt. Stir until well mixed.

Stuff the peppers with the mixture and top each pepper with a slice of cheese (1 oz cheese per pepper half). Bake until the cheese is melted and the peppers are tender, about 10-15 minutes. Turn the oven to high broil and cook an additional 2-4 minutes until the cheese is golden brown.

Recipe Notes

*Slicing the beef very thin is key. It really helps to do it when it is still partially frozen.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts

Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower

Amount Per Serving

Calories 379 Calories from Fat 206

% Daily Value*

Total Fat 22.9g 35%

Saturated Fat 11.8g 59%

Polyunsaturated Fat 1g

Monounsaturated Fat 7.4g

Cholesterol 70.5mg 24%

Sodium 551mg 23%

Potassium 366mg 10%

Total Carbohydrates 11g 4%

Dietary Fiber 2.3g 9%

Sugars 4.8g

Protein 32.7g 65%

Vitamin A 15.4%

Vitamin C 140.7%

Calcium 44.9%

Iron 5.2%

* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 11 POINTS+: 10. OLD POINTS: 9

(per 1/6 of the recipe)

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Source: https://www.foodfaithfitness.com/cauliflower-rice-philly-cheese-steak/

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benjamingarden · 6 years ago

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5 Vegan Cookbooks Everyone Needs In Their Collection

There are a ton of vegan cookbooks available. After all, vegan eating has come a long way. No longer does it feel like you're feasting on cardboard slathered with Elmer's glue (although I remember liking Elmer's glue as a child....). There truly are so many options! Whether you choose to eat vegan, vegetarian, or are meat-based diet but looking for some vegan options to throw in from time-to-time, these cookbooks are the perfect addition to your kitchen. A vegan diet can be inexpensive or expensive. Really, it's very similar to a meat-based diet. It just depends on the recipe. I've had many of you email me about the high cost of veggies asking for advice on cutting the costs. Here's my advice:

First, if you make recipes that consist of in-season ingredients this will help tremendously. Whether you shop at a farmer's market or supermarket, in-season is almost always less expensive.

Second, there are some recipes, both traditional and vegan, that just simply call for very expensive ingredients. You have to decide if you really want to try the recipe that badly or not.

And third, you can almost always use frozen veggies, which are usually inexpensive and always available.

I've also received numerous questions about weight loss and a plant-based diet. Many of you have not lost the weight you thought you would after switching. Remember that the difference between a vegan diet and a whole food plant-based diet is that added fats, oils, and sugars are eliminated. I will share with you that I did lose a bit of weight when I initially switched, but I had not fully eliminated added fats or sugars. I was still using cooking oils, oil in salad dressings, avocados and nuts regularly, and sugar. I've just eliminated those almost completely (still eating avocado and nuts but not as often) and I began losing weight almost immediately. That being said, two of these cookbooks use added fats and/or sugars, however, there are plenty of really good recipes that you can either strip the fat out or that don't contain added fat or sugar. I've listed my 5 favorite cookbooks from my own collection and offered my take as to why I like them. I'm hoping the information will give you the opportunity to determine if they are right for you and your family or not. (the links are affiliate links).

The How Not To Die Cookbook is one of the 2 cookbooks that I reach for every single week (the other is below). The recipes adhere completely to the whole food plant-based (WFPB) diet so you can make every recipe without any adjustments required. The recipes make delicious, reasonably priced meals. I crave many of the recipes including Chickpea & Cauliflower Curry, Braised Tempeh & Bok Choy with Spicy Ginger Sauce, Roasted Vegetable Lasagna, and the Bean Patties. The Summer Gazpacho is AMAZING with fresh veggies, and the Vegetable & Red Bean Gumbo is something I make a large batch of and eat with a green salad throughout the week. If you're new to the WFPB diet, this will be an invaluable addition to your kitchen.

The Plant Pure Nation Cookbook (companion to the documentary of the same name) is the other cookbook that is my absolute go-to. It is also WFPB compliant and full (FULL I tell you) of delicious recipes. It offers a really nice section on building your pantry as well as a list of substitutions if you're trying to make changes to a traditional recipe. There are so many recipes that I use over and over such as Warm Spinach & Mushroom Salad, Blue Cheez Dressing, Caesar Dressing, Vegan Mushroom Gravy (YUM!), French Dip Sandwich (sooooo good), Beanie Veggie Loaf, and there's just so many more. These first 2 books are the two I would absolutely recommend as your first vegan/WFPB cookbooks.

Veganomicon - written in 2007 (but updated in 2017), this book is a fantastic choice for so many basics. While the authors do use added fats and/or sugars in many of the recipes, there are some really good options that either don't use them or can be adjusted. The baked goods (muffins, cookies, etc.) are really good, as are many of the sauces. The Eggplant Rollatini recipe is delicious (I don't fry it in oil, just a little water), as are many of the flavored tofu and tempeh recipes. I've found soups to add to my regular rotation and the Grilled Ranch Salad and Baby Bok Choy Stir Fry (I fry in veggie stock not oil) are recipes I use a lot. In general, this is my go-to book for basics. Originally written in 2007, this is the updated version in which they added 25 more recipes. It's very nicely written and is huge (432 pages) with a nice variety of recipes.

Vegan For Everybody is by America's Test Kitchen. If you've ever tried recipes put out by America's Test Kitchen before, you know that this will likely be a winner. And it is. They've tested (and re-tested) every single recipe in order to come up with some delicious combinations and have added their trademark "why this works" at the beginning of each so you can learn a bit more about the recipe. I've found some delicious sauces to use over burrito bowls, on pasta, or over roasted veggies. I also continue to make the Mushroom Pizza with Cashew Ricotta, Baja Style Cauliflower Tacos, Chickpea Salad Sandwiches, Grilled Portobello Burgers and the Black Bean Burgers (I bake instead of fry in oil). The recipes do use added oils and/or sugars so it takes some adjustments in order to cook most of them but there are some really delicious finds.

Plant-Strong by Rip Esselstyn (best known for the Engine 2 diet) has many very good recipes. I will tell you that the first 136 pages of this 292 page book is information about a plant-strong diet. While there are some recipes that weren't my favorites (which happens in most cookbooks) there were some really good ones that I keep in my regular rotation including The Bouldin Creek Spicy Scrambler, Zeb's Waffles, Black Bean & Sweet Potato Quesadillas, Guacamole Hummus, Kale Butter 2.0, & The Mad Greek Gyro. If you're looking for a few more recipes to add to your collection, this cookbook will give you exactly that.

What Vegan Cookbooks Do You Love?

5 Vegan Cookbooks Everyone Needs In Their Collection was originally posted by My Favorite Chicken Blogs(benjamingardening)

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rabbitcruiser · 1 year ago

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National Guacamole Day

Learn to make guacamole at home, and discover some of the many versatile uses for this tasty invention, from a simple dip to a sandwich spread and more.

Whether that bright green, creamy and chunky treat is piled on top of a tortilla chip or used as a garnish for a Mexican entree, guacamole is a delicious way to truly enhance a snack or a meal!

History of National Guacamole Day

While the day itself doesn’t exactly seem to have any particularly poetic origin, National Guacamole Day is a terrific excuse to indulge in the tastiest of dips!

The word, guacamole, originally came from the word “āhuacamolli” which translates literally to mean “avocado sauce”.

How to Celebrate National Guacamole Day

Celebrating this day is easy and can be filled with fun as well as delicious flavors! Enjoy the day with some of these ideas:

Eat Guacamole

Learn to Make Guacamole at Home

Freshly made guacamole is the most delicious part of this day! All it takes is buying some ripe avocados and making it from scratch at home. Blend the avocado, season with salt and it’s done!

Find Creative Ways to Eat Guacamole

Top a Pizza With It. That’s right! A boring pizza can be made delicious with guacamole. Some people like to combine it with Buffalo sauce and chicken as well.

Stuff Mushrooms with It. Keep it vegetarian by filling hollowed out mushrooms with guacamole and topping with a spicy Buffalo sauce. Yum!

Have a National Guacamole Day Party

Learn Fun Facts About Avocados

Avocados are a fruit. That’s right, technically guacamole is actually a smashed fruit salad!

Remember–it’s not necessary to only indulge in this tasty treat on National Guacamole Day. After all, it’s good for you all year round, this is just an extra special reason to enjoy it!

Source

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tonyduncanbb73 · 7 years ago

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Suburban Updates: Doughnuts and Crepes Take Over the North Shore

And more news from outside Boston

There’s more to Massachusetts dining than just Boston proper restaurants. We’re keeping tabs on developments in the Greater Boston area and beyond, including openings, closures, and more. With a focus on Greater Boston suburbs, this piece will be updated on a rolling basis, with the most recent news appearing at the top.

February 7, 2018

FOXBORO — CBS Scene Restaurant & Bar (200 Patriot Pl.) closes down for lengthy renovations on February 12 after 10 years in business at Patriot Place. The renovations will coincide with a shift in management, as the Kraft Group and CBS have teamed up with Big Night Entertainment Group (Empire, Red Lantern, Explorateur, more) to run the restaurant. CBS Scene could reopen over the summer.

METHUEN — Pica’s Pub & Grill (10 Ayers Village Rd.)is open in Methuen, and it has a rich history in the area. In 1939, Albert Pica opened a restaurant called Garden Nite Cafe, and his family has run restaurants there ever since. Now, his great-grandson Shane Bernard, and Shane’s father Wayne, are running the new restaurant, which serves burgers, sandwiches (including a muffaletto), appetizers, salads, and entrees like baked mac and cheese and steak tips.

NEEDHAM — Petit Robert Bistro (45 Chapel St.)closed down towards the end of January, but a different restaurant is already lined up to take its place. Cappella will take over the Chapel Street space, under the auspices of Rob Picardi from Prezza in Boston’s North End.

Meanwhile, The James Pub & Provisions (1027 Great Plain Ave.) has opened near Needham Center, with a mix of small and large plates, including soda bread, grilled octopus, leek tart, duck confit salad, spicy beef tartare, seared monkfish, a burger, fish and chips, and grilled pork chops.

NEWBURYPORT — The Angry Donut(38 Washington St.)has found a home and debuted with limited hours last week. The former pop-up turned brick-and-mortar is now serving up doughnuts, scones, muffins, cinnamon rolls, cookies, brownies, and babka, plus coffee, espresso beverages, and tea.

SALEM — Mr. Crepe(83 Washington St.), which has a longtime location in Somerville’s Davis Square, has expanded north to Salem, opening with a familiar menu of stuffed crepes, pastries, soups, and more. The shop operates daily, serving breakfast through dinner.

January 24, 2018

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Adjarian khachapuri at Jana Grill & Bakery

BURLINGTON — Eddie V’s will take the place of Macaroni Grill, which closed down at 50 South Ave. last year. The Austin, TX-based chain of Eddie V’s is part of the Darden Restaurant Group and serves seafood and steak. It’s also coming to Boston proper.

Also in Burlington, Caffe Nero, the London-based chain of coffee shops that’s expanded with dramatic fashion in the Boston area over the last few years, has officially opened within the Burlington Mall (75 Middlesex Tpke.) It is situated near Au Bon Pain and Besito Mexican Restaurant.

FRAMINGHAM — Rasoi Gourmet Indian Kitchen (855 Worcester Rd.)has closed down after more than 20 years in business. A reason for the closure was not given, but posts on Facebook indicate the restaurant may pursue a new location.

MALDEN — Oppa’s Kitchen & Bar (157 Pleasant St.) is closed, at least for now; the business was seized.

NATICK — Kelly’s Roast Beef closes down this month after about 20 years in business in this location, which is inside of Jordan’s Furniture (2 Underprice Way). The owners are reportedly not renewing the lease on the space, though other locations of Kelly’s will remain in operation.

Meanwhile, the Natick Mall will get a Dave & Buster’s(1245 Worcester St.), which aims to take over a section of the current Sears, which is downsizing.

Finally, the owners of The Farmhouse in Needham have a new project planned for Natick. Buttercup is set to arrive at 13 West Central St. this spring from Dora Tavel-Sanchez Luz and Gabriel Sanchez, who aim to serve farm-to-table American dishes alongside a full bar. They’ve launched a Kickstarter campaign to help with funding.

QUINCY — Momo Cafe is up and running in Quincy at 649 Hancock St., serving a selection of desserts and pastries, plus tea and more. (It does not serve momo, Nepalese dumplings.)

SALEM — Smokin’ Betty’s BBQ closed its doors at 94 Lafayette St. on January 14 after a little under a year in business. The owners — who are also behind Gulu-Gulu Cafe and Flying Saucer Pizza Company, which remain open — shared a heartfelt message on Facebook announcing the closure, stating: “At the end of the day it really came down to simple math. We spent more money than we brought in and we projected a larger number of customers than we saw come through our doors.” They intend to continue offering Smokin’ Betty’s food for catering orders and perhaps reopen one day in a smaller venue.

WATERTOWN — Jana Grill & Bakery (2 Watertown St.) opened just a week ago, and it’s serving a menu of Armenian dishes, including egg boats, babaganoush, shawarma, flatbreads, and breakfast items. It’s open daily from 10 a.m. to 10 or 11 p.m.

January 3, 2018

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Ramen at Broth by the Hangover

ARLINGTON — Chilly Cow (451 Massachusetts Ave.) will convert into Abilyn’s Frozen Bakery, under the same ownership. The ice cream shop will serve largely the same items with some additions, with a goal of making a name for itself as a national wholesale brand.

SAUGUS — A planned expansion of Kane’s Donuts will likely happen this spring, as the popular shop prepares to open a location with a drive-thru window within the Essex Landing development, which many will remember as the site of the Route 1 miniature golf course and its recognizable orange dinosaur statue, which still stands.

TAUNTON — A new Fratelli’s Pastry Shop is open (1 Washington St.), and it joins two more in Quincy and Weymouth. Like its counterparts, the Taunton shop serves specialty cakes, cupcakes, pastries, cookies, pies, and breads, in addition to a menu of sandwiches, salads, pizzas, calzones, and more Italian dishes. The Taunton bakery is open Monday through Friday from 7 a.m. to 6 p.m., Saturday from 8 a.m. to 5 p.m., and Sunday from 9 a.m. to 3 p.m.

WELLESLEY — The Cottage (190 Linden St.) temporarily closed down on January 2 to allow for updates, including a menu change and interior renovations courtesy of Taniya Nayak, a former HGTV host and designer who has worked on several restaurants in the area, including Yellow Door Taqueria and Lower Mills Tavern, among others. Her designs for The Cottage will reportedly feature natural wood and greenery. Culinary director Peter Hansen will oversee updates to the menu. Expect The Cottage to reopen mid-January.

WEYMOUTH — Gourmet Oriental (625 Washington St.)has closed down. The restaurant served a mixture of Chinese dishes and offered karaoke, live music, and other entertainment.

WORCESTER — The team behind The Hangover Pub (Worcester’s bacon-filled restaurant) has a new restaurant focused on ramen. Broth is now open next door at 106 Green St., serving five different soups (including a vegetarian option), light appetizers, several cocktails, and two desserts made with bacon.

December 27, 2017

The Angry Donut [official photo, via Facebook]

The Angry Donut

LEXINGTON — Yangtze River(25 Depot Sq.), a Chinese-American restaurant that first opened in the 1970s, has closed down, per Boston Restaurant Talk. It served lunch and dinner, plus dim sum on the weekends. A different restaurant called Sanyo will take its place.

MARLBOROUGH — A new spot joined the interesting restaurant names category: Thairiffic is now open in Marlborough (128 Main St.), serving items like massaman curry, tom yum soup, and fresh rolls. The restaurant also offers takeout.

NEEDHAM — It’s been many months since chef Rachel Klein departed the restaurant that bears her initials, RFK Kitchen (30 Dedham Ave.), and now it’s getting a rebranding. L&K (“lounge and kitchen”) grandly reopens tomorrow, December 28, with new managers and a new menu by new executive chef Matthew Kovach. There’s also a new cocktail menu and selection of “lounge bites.”

NEWBURYPORT — A pop-up called The Angry Donut has permanent aspirations. Founder Tom Quill is a native of Newburyport, and he connected with baker Jill Passen to launch The Angry Donut, appearing as a pop-up and at farmers markets around the region. Now, they’re working to secure a permanent location and have launched a Kickstarter to help fund the process, offering rewards for those who donate.

WESTFORD — Go to The Okipoké(8 Cornerstone Sq., Unit B) and eat yourself some fish. The new restaurant in Westford serves a wide range of options, including bowls, burritos, and salads, topped with tuna, salmon, shrimp, tofu, and more.

WORCESTER — A place for Vietnamese noodles and seafood opened recently in Worcester. My Sister’s Crawfish II(442 Park Ave.)joins Dorchester’s My Sister’s Crawfish in serving rice plates, bun, noodles, spring rolls, and crawfish by the pound, plus bubble tea.

December 20, 2017

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Tuna poke tostadas at Bueno Malo

ANDOVER — “The flavors of Mexico meet the heartbeat of Southern California” at Bueno Malo, which opened about six weeks ago in Andover. Mike Reidy and Franco Lozano III teamed up for the restaurant, which has a full bar and serves tacos and burritos stuffed with steak, grilled chicken, shrimp, fish, bean and cheese, and even tater tots. For dinner, there are wings, taquitos, ceviche, nachos, and street corn.

DEDHAM — Legacy Place continues to grow its food and beverage options, adding one more this week: Temazcal Tequila Cantina’snewest location, now open, spans 7,000 square feet, filling nearly every inch with Mexican dishes and more than 250 varieties of tequila.

NORTH ANDOVER — Howling Wolf Taqueria, featured in Eater Boston’s Salem dining guide, already has one fast-casual location in Marblehead, but this spring it will add another in North Andover. The new Howling Wolf Express will operate with a full liquor license within a space at 550 Turnpike St.

SAUGUS — One of the most recognizable plots of land in Saugus will soon be home to a new restaurant. A development project at the site of the former Hilltop Steak House will bring a 110 Grill restaurant to the area, along with an undetermined fast-casual restaurant. The Saugus 110 Grill will join several existing locations around the state, and a bunch more are on the way.

SWAMPSCOTT — Local-born chain B.Good will expand to the North Shore, adding a restaurant in Swampscott at 450 Paradise Rd. B.Good serves a line of locally-sourced fast-casual meals, including salads, burgers, sandwiches, and grain bowls.

WALPOLE — A source for beer will go quietly into the night in Walpole: British Beer Company on Route 1 will shutter on Christmas Eve, with reports indicating the business couldn’t reach an agreement with the landlord. There are 13 other locations in the region.

December 13, 2017

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Mooyah burgers

BERLIN — Mooyah Burgers, Fries & Shakes opened its newest Massachusetts location on December 11 (48 Highland Commons East). The Texas-based fast-food chain serves a menu true to its silly name, focusing on burgers, which are topped with items like bacon and jalapeños. There are turkey burger and chicken options for sandwiches as well, and the restaurant also has vegetarian options, plus hot dogs, french fries, and salads, along with shakes.

BRAINTREE — The Braintree side of the Weymouth Landing development will welcome a new restaurant, Bates Bar and Grill(2 Commercial St.), taking the place of the Landing Pub and Ultimate Pizza, which were torn down after a fire.

MELROSE — A restaurant serving sushi and pan-Asian dishes is now open in Melrose. Tsukiji Bistro is located at 505 Main St., in the same building as Stearns & Hill’s Bistro.

SALEM — Stacia’s Place closed down (97 Bridge St.) on December 1. The restaurant had been around for 35 years, serving subs of all varieties, along with soup, salads, wings, hot dogs, and several other items.

Also in Salem, Victoria Station has been shut down, with reports indicating that it had not renewed the lease for the space at 86 Wharf St.

WELLESLEY — Smith & Wollensky plans to open a steakhouse location in Wellesley — taking over the longtime Blue Ginger space at 583 Washington St., as previously reported — and has set a target opening date for mid-April 2018. There are two existing locations in Boston proper, along with other steakhouses in Chicago, Columbus, Houston, Miami Beach, and London.

November 29, 2017

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Fiorella’s Concord

CONCORD — Fiorella’s has arrived in Concord, joining an existing location in Newton (and takeout-oriented siblings dubbed Fiorella’s Express in Belmont, Cambridge, and Brighton). The new restaurant, located at 24 Walden St. (the former Bondir space), serves the familiar menu of Italian dishes in a full-service dining format.

FRAMINGHAM — The beloved J&M Diner is back in business after a devastating fire pushed it out of its original home back in March. The new restaurant opened at 50 Worcester Rd. at 6 a.m. on November 27, with a line out the door.

WALTHAM — A Brothers Marketplace is on the way to Waltham and will open within The Merc at Moody and Main (45 Moody St.), per Boston Restaurant Talk. There are other locations in Weston and Medfield, offering retail goods along with prepared foods.

November 22, 2017

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Blue Canoe Cafe storefront

CONCORD — A new market on the way to Concord will also serve prepared foods, and the folks behind it also run Trail’s End Cafe and Lincoln Kitchen. Concord Market will be located on Lowell Road and could open in about a year.

DEDHAM — Yep, there’s another Caffe Nero open. This one’s at Legacy Place (218 Legacy Pl.); it debuted on November 20.

MARBLEHEAD — A new place for coffee and food will open within a storefront on School Street that was previously home to Atomic Cafe. Blue Canoe Cafe (14 School St.) will serve coffee, sandwiches, smoothies, and baked goods, along with bags of Atomic coffee. Renovations are underway.

PEABODY — Seawitch Restaurant & Oyster Bar, a longtime restaurant and fish market, is now under new ownership with a new name — well, two: The market arm of the business became North Shore Lobster and the restaurant became SeaGrilz. Both are open and located at 203 Newbury St. (Rte. 1).

Peabody will also see the addition of a La Siesta restaurant, which has an existing location in Winthrop. The Mexican restaurant will open within a building under redevelopment at 1 Main St.

November 15, 2017

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Pressed Juicery juices

LYNN — A Central American chicken chain called Pollo Campero (25 State St.) grandly opened a location in Lynn this week, serving fried and grilled chicken. There are also two other locations nearby, in East Boston and Chelsea.

WAKEFIELD — A new restaurant called Public Kitchen (395 Main St.) will take over for Caryn’s Sports Bar & Restaurant in Wakefield. The partners in the new restaurant are all connected to Giacomo’s, which has locations in Melrose and both Boston’s North End and South End. Expect to see pub-style items like burgers, flatbreads, wings, and chili.

WELLESLEY — California-based Pressed Juicery has a new location in Linden Square (180 Linden St., Suite 107), where it offers cold-pressed juices and frozen treats. There’s also a location in Cambridge’s Harvard Square and one on Newbury Street in Boston.

WORCESTER — A 1920s-themed restaurant called Josephine (551 Main St.) will open within the Hanover Theater in Worcester around spring 2018, and the person behind it is Chris Rassias, who also operates The Farimount Grille in Hyde Park.

November 8, 2017

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Singh Saab

ARLINGTON — Waltham’s Santa Banta has officially relocated and reopened in Arlington as Singh Saab(444 Massachusetts Ave.). The restaurant offers a large menu of Punjabi dishes and a lunch buffet.

BURLINGTON — Singh Saab also got a sister restaurant in Burlington this week, an Indochinese restaurant called Singh Ching (184 Cambridge St.)

NEW BEDFORD — dNB Burgers (22 Elm St.)once again fell victim to vandalism this week, with a Facebook post showing a brick that had been thrown through one of the windows. This is the fourth instance of vandalism or break-in at the restaurant.

NORTH SCITUATE — A fire destroyed 50-year-old Jamie’s Grille & Pub in North Scituate this past weekend, and the building will likely be torn down. A post on the restaurant’s Facebook page indicated there were no injuries. There is no word yet on whether the owners will rebuild.

November 1, 2017

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Friendly’s ice cream

MARLBOROUGH — In an attempt to rebound from closures, Friendly’s is testing a new prototype restaurant in Marlborough, with plans to open more locations in the next several years, MassLive reports. The new restaurants feature drive-through windows, which 10 existing locations will also get. The Marlborough location is slated to open on November 6 at the Apex Center on Route 20 (180 Boston Post Rd. W.)

NEEDHAM — The James Pub & Provisions will open within the former home of the Centre Cafe (1027 Great Plain Ave.), per Boston Restaurant Talk. The owners aim to “bring the pubs of fond memory into the light once more,” according to the restaurant’s website, and it will reportedly open some time this fall.

WOBURN — A new restaurant called Shallots (920 Main St.) opened in September with an Asian fusion lunch and dinner menu that includes items like stir-fry noodles, panang curry, mango fried rice, chili duck, steak, and spicy eggplant, among others.

October 25, 2017

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Spiga

LYNN — The White Rose Coffee House has closed, as The Daily Item reports, due to drama prompted by anti-police statements that the owner’s daughter (and a manager at the cafe) made on Facebook. Owner Kato Mele apologized, fired her daughter, and invited police to the cafe to make amends, but it was not enough.

NEEDHAM — The nearly decade-old Spiga (18 Highland Cir.) has reopened after a big revamp, with chef Marisa Iocco in charge as the new co-owner. The Italian restaurant underwent a menu and design overhaul over the summer.

PEABODY — Regina Pizzeria has closed down its location at the Northshore Mall, sharing an update on Twitter that “we closed at that location because the Mall took our space to make a new entrance.”

WOBURN — Arcenia’s Cucina Rustica closed its doors in Woburn and has now been replaced by a different Italian restaurant called Fortunato’s (428 Main St.)

October 18, 2017

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Davio’s in Braintree

BRAINTREE — Davio’s officially opened its newest location in Braintree this week at the South Shore Plaza. This is the ninth location for the restaurant.

CHELMSFORD — The Establishment is a family owned and operated restaurant at 75 Princeton St. that debuted in September with a menu ranging from burgers and pizza to baked haddock, steak tips, and more.

CONCORD — As Country Kitchen owner Trish Irons prepares for retirement, the restaurant prepares to close on December 15, per Boston Restaurant Talk. Irons is pursuing options, including having someone else take over the restaurant.

LOWELL — Loui Loui Louisiana Seafood opened a new location in Lowell a few months ago, and its recent growth has gone beyond the Northeast. The restaurant had just two other locations when it opened in Allston earlier this year (in Stoneham, Massachusetts, and Fort Lee, New Jersey), and now its presence reaches as far as Duluth, Georgia, with six total restaurants.

STONEHAM — One restaurant closed down and another is on the way to Stoneham, just north of Boston. Felicia’s (423 Main St.) shuttered over the weekend after more than 50 years in business. Meanwhile, chef Patrick Campbell (previously of Cafe ArtScience and No. 9 Park) plans to open The Stones Common House & Kitchen in the town square.

October 11, 2017

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Cook in Needham

BRAINTREE — Davio’s Northern Italian Steakhouse will soon add a new member of the family with the opening of its Braintree restaurant at 250 Granite St. The massive restaurant, slated to open early next week at South Shore Plaza, spans 10,000 square feet and serves pasta made in-house, seafood, beef entrees, and more.

DEDHAM — Fast food chicken chain Chick-Fil-A (140 Providence Hwy.) opened its eleventh location in Massachusetts last week. The beloved, albeit controversial, restaurant is known for giving away free chicken to the first 100 customers on opening day, and Dedham’s opening drew a crowd ahead of time.

NEEDHAM — Cook (109 Chapel St.) opened over the weekend, joining an existing location in Newton (825 Washington St.) Right now, Cook is open for dinner, but lunch and brunch will follow soon. The restaurant seats 115 and serves items like lobster sliders, chili-rubbed flat-iron steak, and tagliatelle with meatballs.

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omcik-blog · 8 years ago

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New Post has been published on http://omcik.com/coffee-wars-wall-street-runs-on-dunkin-not-starbucks/

Coffee wars! Wall Street runs on Dunkin', not Starbucks

Black, or with milk? Sugar, or no sweetener? People love their morning coffee, and they are very specific about it. And it appears that more java addicts are starting to buy it at Dunkin’ Donuts instead of Starbucks lately.

Shares of Dunkin’ parent company Dunkin’ Brands (DNKN) (the company also owns ice cream shop Baskin-Robbins) are up 10% this year and 25% over the past 12 months, largely due to earnings and sales that topped Wall Street’s forecasts.

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The stock is even trading at an all-time high. Talk about a caffeine jolt.

Starbucks, on the other hand, is flat this year and has lagged the performance of Dunkin’ over the past year.

One reason? Starbucks is having some growing pains with its mobile app, which allows customers to place and pay for orders in advance and skip waiting on line at the checkout counter.

Starbucks (SBUX) incoming CEO Kevin Johnson, who will succeed founder Howard Schultz next month, said in the company’s earnings call in January that the success of the app has had some unintended consequences.

So many people are ordering in advance that it has created a rush of orders for baristas to handle. So long lines to order have been replaced by long lines to actually get their coffee.

Related: Starbucks to add 240,000 jobs worldwide by 2021

It’s happening at peak hours — and scaring off some customers who are walking in the door without placing their orders in advance.

Johnson said during its annual shareholder meeting Wednesday that Starbucks has taken steps to address the issue.

At its busiest stores, Starbucks has added two employees to deal just with mobile ordering. Johnson said this is helping to ease some of the congestion.

Of course, too many orders is a good problem to have. But Starbucks also has to deal with the fact that Dunkin’ Donuts — as well as other rivals like Peet’s, Caribou, Tim Hortons and even McDonald’s (MCD) — are all trying to become the new king of coffee.

What do you think? I have a poll up on Twitter about whether you prefer Starbucks of Dunkin’ Donuts. Vote here.

Coffee time! If you could only choose one, which would it be? Sorry, fans of Death Wish, Tim Hortons, Peet’s, Caribou, McDonald’s, etc.

— Paul R. La Monica (@LaMonicaBuzz) March 23, 2017

For what it’s worth, Dunkin’ Donuts has been particularly aggressive in the coffee wars. The company is planning to ditch its Coolatta iced coffee beverage in favor of a fancier one that will be available this summer.

“Frozen Dunkin’ Coffee will offer our guests a more authentic, energizing coffee drinking experience compared to the Coffee Coolatta,” said Chris Fuqua, senior vice president of marketing for global consumer insights & product innovation for Dunkin’ Donuts in a statement.

Dunkin is also experimenting with a nitrogen-infused cold brew, just like Starbucks. And it has several other new products on the way, including a Coconut Crème Pie flavored iced coffee, a Chocolate Pretzel Donut and Peanut Butter Delight Croissant Donut.

Related: Starbucks unveils whiskey barrel-aged coffee. Yum!

That has Starbucks on the defensive. Schultz said during the shareholder presentation that “the sabers are out” for him and that “we have analysts who believe maybe the bloom is off the rose at Starbucks.”

Schultz went on to say that Wall Street does not know what it’s talking about and that even though the stock doesn’t reflect it, “I’d honesty say and I believe this, that this probably has been one of our best, most strongest, most meaningful years in our history.”

One thing that Schultz is taking pride in is the fact that it is standing up to Trump’s proposed ban on immigrants from several Muslim nations. In response to that, Starbucks announced plans in late January to hire up to 10,000 refugees.

But does Starbucks risk losing customers by mixing politics and Pumpkin Spice Lattes? There have been calls by some Trump supporters to boycott Starbucks.

And during the shareholder presentation, Justin Danhof from the National Center for Public Policy Research pointedly asked Schultz “how much will Starbucks investors have to spend” so that Starbucks can vet refugees it wants to hire and also wanted to know “why were you willing to have Starbucks reputation take a beating by attacking President Trump’s executive order?”

Related: Starbucks still has a problem with long lines

Schultz responded by saying that there were no additional costs to screen employees.

He added that the decision to hire refugees was not about politics and refuted the notion that any protests by Trump fans are having a financial impact.

“There is zero, absolutely no evidence whatsoever, that there’s any dilution in the integrity of the Starbucks’ brand reputation or our core business as a result of being compassionate,” he said.

Schultz also said in an interview with CNN’s Poppy Harlow before the shareholder meeting that even though he supported Hillary Clinton, he backs Trump’s plan to lower taxes and add jobs. And he’s not worried about a backlash from Trump voters.

“I think that Starbucks has demonstrated over 40 plus years our unique ability to navigate successfully through lots of cyclical changes in the economy and political administrations,” he said. “I’m very confident that we will be able to do that.”

Related: Does anybody eat cereal for breakfast anymore?

Still, Dunkin’ appears to be going out of its way to avoid polarizing political debates — and that might be helping it.

Scott Hudler, Dunkin’s chief digital officer, said at the company’s media day Tuesday that ��America runs on Dunkin’, not Republicans run on Dunkin’, Democrats run on Dunkin’, It’s America runs on Dunkin.”

“When we think about elitism starting to fade away, this is our sweet spot,” Hudler added. Those quotes were originally reported by Business Insider. A Dunkin’ spokesperson confirmed that they were said to all attendees at the media presentation.

And based on how the two stocks have been doing lately, it certainly does seem that Dunkin’ is in a sweeter spot than Starbucks. Wall Street, for now at least, runs on Dunkin’.

CNNMoney (New York) First published March 23, 2017: 11:32 AM ET

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postcards-fromafar · 8 years ago

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Taipei

Taipei is a small island east of mainland China, and it was a nice break for us since we had six nights there. We found it to be an enjoyable place to go to night markets, eat lots of good food, and also check out some interesting cultural spots, like the National Museum, and nature spots, like Elephant Mountain. It was especially interesting being in Taiwan given that it has been in the US news recently. Taiwan, also known as the Republic of China, considers itself to be an independent country. However, China views it as part of China that will one day be reunified. If a country wants to have diplomatic relations with China, it needs to accept China’s position on this and not have official ties with Taiwan. Trump caused some controversy a couple of months ago when he was the first US leader to take a call from a Taiwanese president since 1979. However, while we were in Taipei, we learned that Trump had spoken to the leader of China and agreed to abide by the “One China” policy.

Highlights

-Huaxi Night Market- This small market was a combination of some really tasty food and really weird booths and shops. For example, there was one booth where the guy was just selling calculators. There were also an inordinate amount of porn DVD shops.

-Meander hostel- We loved our hostel. They had several different activities, like a free walking tour through the Ximending neighborhood and a movie night (we watched Pulp Fiction).

-Chiang Kai-Shek Memorial Hall changing of the guard- A huge national monument that is in memory of the former president of the Republic of China. Every hour, there is a changing of the guard ceremony for the guards who are watching his statue. It was quite the show!

-View of the city and Taipei 101 from Elephant Mountain- This was a relatively short hike up (under half an hour), but it was all stairs. I was panting by the time we got to the top, but the view was worth it. We went at sunset so we were able to see the sun going down over the city.

-Addiction Aquatic- This is a gourmet seafood market. For all you Chicago people, imagine a smaller Mariano’s with just seafood. When you first walk in, there are lots of tanks with crabs. Some of them are HUGE and look like sea monsters.

-Pingxi Lantern festival- As Dan posted before, this is one of the coolest things we’ve done on the trip. The Discovery Channel called this the second biggest NYE celebration in the world. Everyone buys lanterns and writes their hopes and wishes for the year on them and then sends them up in to the sky. There were 8 official launches, where groups send them up together. We bought one earlier in the day with Leslie. There were four different colors on it, representing luck, health, success, and safety. We wrote our wishes for each of these things on the four panels (looking at you, Notre Dame championship). Then the lantern got lit and we sent it up into the heavens!

-Our market/karaoke evening- We met up with a friend of a friend at Shilin Market (see people section). He brought along two of his friends, and we had some drinks at the Shilin night market. They then took us to the Green Door, a dive bar where their friend’s band was playing. We watched the band, had a bunch of beer, and Leslie and I karaoked to Call Me Maybe. Dan met another new friend and played pool, and we went home at the end of the night tired and smelling like smoke but happy to have made new friends! This was such a random, fun evening, and we are so glad that it happened.

-Renting bikes- Dan and I rented bikes through the city’s bike system (similar to Divvy in Chicago) and biked around for a couple of hours, mostly by the river. It was a fun way to see more of the city than we would have been able to on foot.

-Going to Tamsui with Dana, Mark, and Craig- We went to Tamsui, a seaside district, for the afternoon. We grabbed drinks with Craig, Dana, Mark, and their dogs and wandered along the boardwalk.

-National Palace Museum- This museum has ~700,000 artifacts and art from ancient China.

Bummers

-It was unseasonably chilly while we were in Taiwan- in the 50′s most of the time. However, it was still warmer than Chicago so can’t complain too much!

-There were a couple of creepy dudes the first night who very intensely stared at us for longer than was comfortable. Fortunately, we didn’t get any of this the rest of the time. I think it’s partly cultural though- it’s not as rude to stare at people in other places the way it is in the US.

-Leslie leaving- :( :( :( We knew the time had to come but wish it hadn’t come upon us so fast! Leslie headed back to Chicago on the 13th.

Eats

So much eating to do in so little time! We got most of our inspiration from this article: http://thesmartlocal.com/read/scoot-to-taipei

-Street eats- There was so much good street food in Taipei and it was all so cheap! We stuffed ourselves with the following:

Churro like things- fried dough goodness

Mochi balls with peanuts

Braised pork rice with egg on top (only $1USD)

Pepper bun- cooks by sticking to the inside of this oven, filled with meat and green onions

Popcorn chicken

Small fried crabs that tasted like wheat thins- I enjoyed these (probably wouldn’t have tried them if I hadn’t already had a couple drinks), and Leslie LOVED them

Fried salt and pepper squid- They sell this along the boardwalk in Tamsui. This was another seafood snack that I found myself enjoying, much to my surprise. It’s chopped into small bits and fried so more appetizing than the entire fried squids on sticks.

Scallion pancakes- I had this three times while in Taipei; it was that good. They fry up a pancake like thing and crack and fry an egg underneath it. You can add stuff to it, so I added cheese and bacon. YUM!

-Shaved ice- a go-to dessert in Taipei. We had mango shaved ice and banana chocolate shaved ice. Such a nice treat and big enough for two people to share. Despite the chilly weather, we had this a couple times during our stay.

-Breakfast at Fuhang Soy Milk- We read about this place in a food blog so braved the line for Chinese breakfast on our first morning in Taipei. We got so much food for only ~$4USD per person!

-Dumplings at Hangzhou Xiaolong Bao- Because what would another stop in Asia be without dumplings?

-Addiction Aquatic- I opted out but Dan and Leslie had cheesy oysters, grilled shrimp, and sashimi bento. They seemed quite pleased with themselves.

-Kooks- Restaurant on the mountain that Dana, Mark and Craig took us too. We got our Western food fix (macaroni, pesto chicken burger, and french fries). The owner is married to a Canadian expat and her little kids were running around by us; it was a cool spot!

Drinks

-Bubble tea- At Leslie’s encouragement, I tried tea with boba (the bubble like things) for the first time. It was good and filling! The bubbles are fun to chew on but disconcerting when they shoot up your straw while you’re drinking.

-Taiwan beer- available in lots of different flavors (mango, grape, honey, etc)

-Ginger tea- available at markets and street food carts. Exactly what it sounds like & good for a cold day.

-Coffee at Wilbeck- This place has fancy brewed coffee and lattes. I got banana hot chocolate.

-Funky Fresh bar at the Shilin night market- They had a lot of good craft beers and several fruity beers (kept me happy). Also, some guy thought Dan looked like a celebrity and was delighted when Dan let him take his picture with him.

-Beer and Cheese- This place hit the spot. We had tasty beer and cider and grilled cheese sandwiches. Dan had a Reuben sandwich, and I had a pesto cheddar one.

-Green Door- Craig, Dana, and Mark took us to this local dive bar, complete with cheap beer, locals doing karaoke, and a pool table. It was a good time.

People

-Leslie- Leslie was our partner in crime once more for our time in Taipei.

-We met some cool people on our walking tour through the hostel- we later met up with one of them, Philip, and his friend Nacho at the lantern festival. It’s always fun to meet up with fellow travelers.

-Craig- Our friend Chris connected us with his buddy from his time in Shanghai. Craig took us out to a bar in the Shilin night market and also joined up with us a couple days later. He has been living in Taipei for ~20 years teaching English, so we enjoyed hearing about his experiences.

-Dana and Mark- We met Dana and Mark through Craig. We hung out with them at the Shilin Market and the dive bar, and then they generously took us out with them to Tamsui a couple days later! It was great getting to know them (and meeting their cute dogs!)

-Aaron- We met Aaron at Green Door. He and Dan instantly bonded, and it was really hard to tear Dan away from their pool game at the end of the night.

Observations and Insights

-Most likely to die by: gluttony. So much good street food.

-Taiwan is the most gay friendly Asian country other than Thailand. It could be the first Asian country to legalize gay marriage this year.

-There are lots of stray dogs. Groups of them like to hang out in the grass by the river. We saw a super adorable group of 7 puppies. Dan wouldn’t let me touch them, much to my dismay (although I see the wisdom in that).

-Lots of people are scratching off lottery tickets at little storefronts throughout the city.

-While biking, we saw a lady biking along while listening to opera music. She had two parrots sitting on her handlebars. I aspire to someday be like her.

-We learned that onion is considered a meat for Buddhists.

-The MRT stations have soundtracks for when the train is arriving and departing. When it is pulling into the station, there is either soothing or triumphant music (one that sounds like an exuberant “Here comes the bride” song). When it is about to leave, the train starts making noises designed to stress you out.

-It is illegal to teach English to children of kindergarten age or younger. However, all of the middle class people want their kids to learn English earlier, so it still happens. In schools where English teachers are teaching the young kids, they have places for the teachers to hide if the school gets raided by the government so that they don’t get deported.

Tips

-Get an Easycard. You can use these for public transit and also to buy stuff at places like 7-11.

-Cash is more accepted than credit card. Using small change also seems to be appreciated.

#Taipei #Taiwan #Asia #MeanderHostel

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