#is it like bone broth or something? that was a trend here for a while but i couldn't see myself drinking a nice hot cup of bone broth

[downthepub]

In the book, Anathema had a "thermos that had contained hot Bovril" (on her trip - before the bicycle accident). The book is set in the 90s. Anathema is a relatively cool and modern young woman (I think?), and she has miso soup in another part of the book (which was kind of trendy and cool in the 90s, imo - or at least something slightly foreign and health-food-y).

So, what I know of Bovril is that it's a British drink, kind of like broth or soup. What I know of it comes from Top Gear, where two of the guys are laughing at the third for liking Bovril, like it's something old fashioned and a bit silly. The impression I got was this is something maybe your grandparents would like. That episode (snowbine harvester) originally aired in 2011. So it's not the 90s, but it's not long enough for food attitudes to have changed hugely, right?

So, what is the British public's relationship with Bovril in the 90s? Is that a normal thing a girl on an adventure would take with her on a chilly night? (Maybe it's even a plot point I missed or forgot about, like Agnes or another ancestor decided she was supposed to take a hot drink with her and obviously that was the best one. I could've forgotten that, or missed it.)

Or maybe she just likes all sorts of soup (and / or soup-like substances)? Or it's a health food? Or something most people would take on a long hike, or something else I haven't thought of. Replies welcome...

[easyfoodnetwork]

The Ultimate Guide to Instant Noodles

A variety of instant noodles from different countries

How to mash-up, deconstruct, and altogether upgrade the versatile staple of dorm room dining

As a semi-professional noodle slurper and collector, I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet. Since the pandemic started, I’ve been showing off my impressive collection of instant noodles to my friends on FaceTime like a YouTube beauty guru flaunting their makeup stash.

I love instant noodles for many reasons: They have a nearly indefinite shelf life; they are an easy breakfast, snack, or — with the right bolstering — a full meal; and, they come in a panoply of shapes, textures, flavors, and colorful packaging styles. But while there is nothing wrong with eating instant noodles according to the instructions, it��s their versatility that’s made me a devoted fan. Here’s how to mash-up, deconstruct, and upgrade the dorm room staple.

1. Load up on protein

Yes, many instant noodles come with their own packets of dehydrated vegetable or meat flavoring, but they rarely provide much real taste and add zero in the way of texture. Supplementing your own additional proteins will do a lot to make your instant noodles more satisfying and nutrition-rich. Try simple items like ground meat, sausage, tofu, and leftover fried chicken — or my personal favorite ramen topping, pork char siu. Meat shortage got ya down? Just crack an egg. You can stir it right in to create an egg-drop soup effect, or poach the egg gently in the soup broth to enjoy breaking the creamy yolk.

Chicken-flavored ramen with garlicky sautéed kale, roasted chicken legs, and carrots.

2. Go big with toppings

Going nuts with the add-ons at ramen restaurants can mean spending $30 on a bowl of noodles (toppings normally cost between $1 and $3 each.) But at home, you can have as many toppings as the inventory of your fridge’s produce drawer allows: scallions, corn, mushrooms, kale, you name it. Not sure about what to do with all those weird greens in your CSA farm box? Add them to your instant noodles! Fact: There is no such thing as a lousy topping for instant noodles.

3. Deconstruct everything

Each element of the instant noodle package is a multi-purpose cooking superstar. The seasoning packets add a pop to stir-fried vegetables. Broken into bits, the uncooked noodles are an excellent crunchy topping for a salad or even another non-instant pasta dish. Do yourself a favor and add some ramen seasoning to mac and cheese, or how about using those instant noodles to make buns for an at-home ramen burger?

4. Switch up the liquid

To deepen the character of the soup, try cooking the noodles in vegetable or chicken broth instead of plain water. There are plenty of wilder recipes out there, including this one I’m skeptical of that uses milk, but homemade stock is a safe jumping off point.

5. Mash-up different styles

Mixing different instant noodle styles and seasoning packets is a culinary art form in itself, and can have big payoff. Jjapaguri (also called ram-don), the famous dish from the Oscar-winning movie Parasite, is actually just a hybrid of two different kinds of instant noodles — Neoguri and Jjappaghetti — and has become one of Korea’s national dishes. The magic comes from the mixing of Neguri’s spicy seafood powder with Jjappaghetti’s savory black bean powder, which ignites a lethal umami bomb. But jjapaguri is just the start. Try mixing Neoguri and curry noodles to create an exuberant, spicy curry broth. Combining super spicy noodles with something cheesy is also 100 percent never a bad idea.

Jjapaghetti goes well with fried egg

The Ones to Know

Here, then, are some of the best instant noodles to stock up on, categorized by whether or not they’re “brothy” (the noodle soup kind) or “saucy” (brothless noodles with a separate sauce).

BROTHY

MyKuali Penang White Curry Noodle If you love Penang curry, try adding this noodle to your cart. These wildly popular Malaysian instant noodles are considered some of the best in the world on this heavily opinionated ranking. Three whole flavor pouches — one of them is a paste — make for a deep, coconut-y taste and hearty portion size that you rarely get from instant noodles. Add toppings like fried tofu or prawns.

Neoguri, Spicy Seafood Udon Noodles Neoguri, a Korean word for raccoon dog (neither a raccoon nor a dog; discuss), has been my top choice for ramen since I started slurping noodles at the age of three. This beloved Korean instant noodle is known for two things: thick udon-like noodles and a spicy seafood broth with actual dried seafood. It’s fantastic with any fishy topping or add-ins.

Nongshim Shin Ramyun Noodle Soup Shin Ramyun might be the very first Korean instant noodle brand, as well as one of the easiest to find internationally: I still remember the exciting moment when I found Shin Ramyun in a random gas station in Alabama. It’s known for its spicy broth, and doubles as an excellent noodle for Korean ramen beginners. Top this with a slice of American cheese to tone down the spice and pump up the greatness.

Prima Taste Laksa Coconut Curry Lamian Noodles This Singaporean instant noodle inspired by traditional laksa has a paste sachet that can and should be used for stir-frying vegetables, too. The noodles are rounder and less wavy than others, and the white powder adds the signature creaminess.

Mama Noodles Thai cooking doesn’t shy away from acid, and neither do these Thai instant noodles, with just the right balance of acidic and salty flavors. The wavy noodles and the powdery seasonings make a great snack — though it may not be hearty enough to be a standalone meal. Beef it up with a hard-boiled egg and other vegetable toppings, like scallions.

Sapporo Ichiban Tokyo Chicken Momosan Ramen Think Japanese shoyu ramen, in instant form: salty, slightly smokey, and clean tasting. It’s great with plain old white-meat chicken breast — which is hard to say about anything, really.

Paldo Gomtang Oriental Style Noodles with Beef Soup Base Not all Korean instant noodles are spicy! This mild, creamy Korean noodle soup is inspired by gomtang, or beef bone broth. It has an intense beefiness and is excellent with hearty greens like cabbage or scallions. Add some ground beef to make it more filling.

Tseng noodles with black sesame sauce

SAUCY

Nongshim, Jjapaghetti (Noodle Pasta with jjajang Sauce) “On Sundays, I’m the chef for Jjapaghetti” has been a Korean catchphrase for more than a decade. A combination of two dishes — jajangmyun (black bean noodles) and spaghetti— this saucy Korean instant noodle is also what spurred the ram-don trend after its crucial role in Parasite. The accompanying savory black bean sauce is all it really needs, though I highly recommend a luxe drizzle of truffle oil, too.

Indomie Mi Goreng Instant Stir Fry Noodles If you haven’t tried this Indonesian instant noodle, stop what you’re doing and fix that immediately. The package comes with a liquid seasoning mix of savory onion-flavored oil, sweet-spicy chili sauce, and sweet soy sauce, creating a salty-and-sweet coating for the wavy noodles. Any optional toppings like grilled steak or boiled eggs are just gravy.

Samyang Extra Hot Chicken Flavor Ramen Are you up for #FireNoodleChallenge? Join the leagues of people who’ve filmed themselves slurping these dangerously spicy noodles. There are multiple flavor options available, from carbonara to curry, and all of them equally fiery. Cover this with lots of mozzarella cheese to tone down the heat to the point where you might actually enjoy it.

Tseng Noodles Scallion With Sichuan Pepper Flavor This Taiwanese instant noodle is all about texture. Its curling, knife-cut-like strands are a perfect match for the sauce. There are many different flavors, besides this scallion one, such as black sesame and shallots. Depending on the sauce, the noodles textures vary. Think of this as gourmet-tier, since it costs slightly more than other noodles, but it’s totally worth the splurge.

Paldo Bibim Myun Cold Noodle The spicy, tangy, sweet sauce of these Korean noodles will wake up even the dullest of palates. Cook the noodles until they’re just al dente, or still a little firm, then rinse them under cold water to get rid of any residual starch and achieve peak bounce and chew. The sauce packet is an excellent salad dressing, too. Add some chopped cucumber and hard-boiled egg for a clutch midnight snack, or add some ice cubes for a cooling summer treat.

Mom’s Dry Noodle Sichuan Spicy The Taiwanese knife cut-style noodles cling to the oily, spicy sauce for maximum slurpability. Top with a fried egg or fried cubed tofu and you can almost pretend you’re at a restaurant.

Mom’s Dry Noodle has dried ribbon noodles which have ideal textures for the sauce

from Eater - All https://ift.tt/2NkSTkS https://ift.tt/2V7Dj0p

A variety of instant noodles from different countries

How to mash-up, deconstruct, and altogether upgrade the versatile staple of dorm room dining

As a semi-professional noodle slurper and collector, I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet. Since the pandemic started, I’ve been showing off my impressive collection of instant noodles to my friends on FaceTime like a YouTube beauty guru flaunting their makeup stash.

I love instant noodles for many reasons: They have a nearly indefinite shelf life; they are an easy breakfast, snack, or — with the right bolstering — a full meal; and, they come in a panoply of shapes, textures, flavors, and colorful packaging styles. But while there is nothing wrong with eating instant noodles according to the instructions, it’s their versatility that’s made me a devoted fan. Here’s how to mash-up, deconstruct, and upgrade the dorm room staple.

1. Load up on protein

Yes, many instant noodles come with their own packets of dehydrated vegetable or meat flavoring, but they rarely provide much real taste and add zero in the way of texture. Supplementing your own additional proteins will do a lot to make your instant noodles more satisfying and nutrition-rich. Try simple items like ground meat, sausage, tofu, and leftover fried chicken — or my personal favorite ramen topping, pork char siu. Meat shortage got ya down? Just crack an egg. You can stir it right in to create an egg-drop soup effect, or poach the egg gently in the soup broth to enjoy breaking the creamy yolk.

Chicken-flavored ramen with garlicky sautéed kale, roasted chicken legs, and carrots.

2. Go big with toppings

Going nuts with the add-ons at ramen restaurants can mean spending $30 on a bowl of noodles (toppings normally cost between $1 and $3 each.) But at home, you can have as many toppings as the inventory of your fridge’s produce drawer allows: scallions, corn, mushrooms, kale, you name it. Not sure about what to do with all those weird greens in your CSA farm box? Add them to your instant noodles! Fact: There is no such thing as a lousy topping for instant noodles.

3. Deconstruct everything

Each element of the instant noodle package is a multi-purpose cooking superstar. The seasoning packets add a pop to stir-fried vegetables. Broken into bits, the uncooked noodles are an excellent crunchy topping for a salad or even another non-instant pasta dish. Do yourself a favor and add some ramen seasoning to mac and cheese, or how about using those instant noodles to make buns for an at-home ramen burger?

4. Switch up the liquid

To deepen the character of the soup, try cooking the noodles in vegetable or chicken broth instead of plain water. There are plenty of wilder recipes out there, including this one I’m skeptical of that uses milk, but homemade stock is a safe jumping off point.

5. Mash-up different styles

Mixing different instant noodle styles and seasoning packets is a culinary art form in itself, and can have big payoff. Jjapaguri (also called ram-don), the famous dish from the Oscar-winning movie Parasite, is actually just a hybrid of two different kinds of instant noodles — Neoguri and Jjappaghetti — and has become one of Korea’s national dishes. The magic comes from the mixing of Neguri’s spicy seafood powder with Jjappaghetti’s savory black bean powder, which ignites a lethal umami bomb. But jjapaguri is just the start. Try mixing Neoguri and curry noodles to create an exuberant, spicy curry broth. Combining super spicy noodles with something cheesy is also 100 percent never a bad idea.

Jjapaghetti goes well with fried egg

The Ones to Know

Here, then, are some of the best instant noodles to stock up on, categorized by whether or not they’re “brothy” (the noodle soup kind) or “saucy” (brothless noodles with a separate sauce).

BROTHY

MyKuali Penang White Curry Noodle If you love Penang curry, try adding this noodle to your cart. These wildly popular Malaysian instant noodles are considered some of the best in the world on this heavily opinionated ranking. Three whole flavor pouches — one of them is a paste — make for a deep, coconut-y taste and hearty portion size that you rarely get from instant noodles. Add toppings like fried tofu or prawns.

Neoguri, Spicy Seafood Udon Noodles Neoguri, a Korean word for raccoon dog (neither a raccoon nor a dog; discuss), has been my top choice for ramen since I started slurping noodles at the age of three. This beloved Korean instant noodle is known for two things: thick udon-like noodles and a spicy seafood broth with actual dried seafood. It’s fantastic with any fishy topping or add-ins.

Nongshim Shin Ramyun Noodle Soup Shin Ramyun might be the very first Korean instant noodle brand, as well as one of the easiest to find internationally: I still remember the exciting moment when I found Shin Ramyun in a random gas station in Alabama. It’s known for its spicy broth, and doubles as an excellent noodle for Korean ramen beginners. Top this with a slice of American cheese to tone down the spice and pump up the greatness.

Prima Taste Laksa Coconut Curry Lamian Noodles This Singaporean instant noodle inspired by traditional laksa has a paste sachet that can and should be used for stir-frying vegetables, too. The noodles are rounder and less wavy than others, and the white powder adds the signature creaminess.

Mama Noodles Thai cooking doesn’t shy away from acid, and neither do these Thai instant noodles, with just the right balance of acidic and salty flavors. The wavy noodles and the powdery seasonings make a great snack — though it may not be hearty enough to be a standalone meal. Beef it up with a hard-boiled egg and other vegetable toppings, like scallions.

Sapporo Ichiban Tokyo Chicken Momosan Ramen Think Japanese shoyu ramen, in instant form: salty, slightly smokey, and clean tasting. It’s great with plain old white-meat chicken breast — which is hard to say about anything, really.

Paldo Gomtang Oriental Style Noodles with Beef Soup Base Not all Korean instant noodles are spicy! This mild, creamy Korean noodle soup is inspired by gomtang, or beef bone broth. It has an intense beefiness and is excellent with hearty greens like cabbage or scallions. Add some ground beef to make it more filling.

Tseng noodles with black sesame sauce

SAUCY

Nongshim, Jjapaghetti (Noodle Pasta with jjajang Sauce) “On Sundays, I’m the chef for Jjapaghetti” has been a Korean catchphrase for more than a decade. A combination of two dishes — jajangmyun (black bean noodles) and spaghetti— this saucy Korean instant noodle is also what spurred the ram-don trend after its crucial role in Parasite. The accompanying savory black bean sauce is all it really needs, though I highly recommend a luxe drizzle of truffle oil, too.

Indomie Mi Goreng Instant Stir Fry Noodles If you haven’t tried this Indonesian instant noodle, stop what you’re doing and fix that immediately. The package comes with a liquid seasoning mix of savory onion-flavored oil, sweet-spicy chili sauce, and sweet soy sauce, creating a salty-and-sweet coating for the wavy noodles. Any optional toppings like grilled steak or boiled eggs are just gravy.

Samyang Extra Hot Chicken Flavor Ramen Are you up for #FireNoodleChallenge? Join the leagues of people who’ve filmed themselves slurping these dangerously spicy noodles. There are multiple flavor options available, from carbonara to curry, and all of them equally fiery. Cover this with lots of mozzarella cheese to tone down the heat to the point where you might actually enjoy it.

Tseng Noodles Scallion With Sichuan Pepper Flavor This Taiwanese instant noodle is all about texture. Its curling, knife-cut-like strands are a perfect match for the sauce. There are many different flavors, besides this scallion one, such as black sesame and shallots. Depending on the sauce, the noodles textures vary. Think of this as gourmet-tier, since it costs slightly more than other noodles, but it’s totally worth the splurge.

Paldo Bibim Myun Cold Noodle The spicy, tangy, sweet sauce of these Korean noodles will wake up even the dullest of palates. Cook the noodles until they’re just al dente, or still a little firm, then rinse them under cold water to get rid of any residual starch and achieve peak bounce and chew. The sauce packet is an excellent salad dressing, too. Add some chopped cucumber and hard-boiled egg for a clutch midnight snack, or add some ice cubes for a cooling summer treat.

Mom’s Dry Noodle Sichuan Spicy The Taiwanese knife cut-style noodles cling to the oily, spicy sauce for maximum slurpability. Top with a fried egg or fried cubed tofu and you can almost pretend you’re at a restaurant.

Mom’s Dry Noodle has dried ribbon noodles which have ideal textures for the sauce

from Eater - All https://ift.tt/2NkSTkS via Blogger https://ift.tt/2V92Rds

[ssportlive4]

Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang.

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, pork ribs & water spinach in tamarind broth - filipino sinigang. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:

{Make ready 2 of small dried bay/laurel leaves (optional).

{Get 1 of small knob of ginger (optional).

{Take 6 cups of water.

{Take 1 of large onion, quarted.

{Make ready 3 of garlic cloves, crushed.

{Prepare 1 pc of Knorr Pork broth cube.

{Make ready 1/2 of k or more of Pork (ribs or bone-in parts), rubbed with salt.

{Get 1 of large tomato, sliced.

{Make ready 1-2 pcs of long green/finger chili.

{Take 1 of small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix.

{Get 1/2 of small white radish, sliced in circles.

{Prepare 1 handful of green beans or string beans, sliced bite size.

{Get 4 pcs of large okras, cut in 3s.

{Make ready 1 bunch of kangkung / kangkong / water spinach, cut into bite size.

{Take to taste of Salt.

{Prepare of Other veggies you can add- sliced eggplant and taro (gabi).

Instructions to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:

Note: My steps may be different from other cooks, but it's the same taste all around. What's important is to soften the pork and make the soup rich with veggies..

Boil water in a large pot with bay leaves and ginger. These two are non-traditional. I like using it. Meanwhile, prep the veggies..

Once boiling, drop in the pork cube, onions and garlic. Let simmer until the cube dissolves before adding the pork. Don't forget to rub salt on the pork. Boil for 20 mins then add the tomatoes and green chili. Continue boiling for 10 mins..

Stir in the tamarind soup mix. Drop in the hard veggies (okra, radish, beans) and continue cooking for 5 more minutes. (Beans in pic should be cut, but I fished these out to eat separately hehe).

Drop in the Kangkung stalks (thick parts) to cook a few minutes longer. I like the stalks actually. :) Taste and adjust sourness (add water to lessen) and saltiness. Other cooks use fish sauce, I use salt on this..

Finally, place the Kangkong leaves and on top, then cover and turn off heat. It will cook in its residual heat.

Plate and serve while hot. Best spooned over rice ;).

So that is going to wrap it up for this special food pork ribs & water spinach in tamarind broth - filipino sinigang recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

[curutquit]

Chicken Spaetzle Soup (EASY 30 Minute Meal). Chicken Spaetzle Soup is twist on a classic. Homemade chicken soup combines with German Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions Last week, Lady A and I really needed something comforting, easy and delicious.

Coming from Dutch heritage My mom makes my grandmothers recipe for spaetzle and chicken soup regularly. If you're trying to spend time with your family instead of sitting in a drive-thru line, these are the homecooked meals for you. Spaetzle are soft pasta-like morsels that originate from the Germany and Austria area.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, chicken spaetzle soup (easy 30 minute meal). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Spaetzle Soup (EASY 30 Minute Meal) is one of the most well liked of recent trending foods in the world. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. Chicken Spaetzle Soup (EASY 30 Minute Meal) is something which I've loved my whole life. They are nice and they look fantastic.

Chicken Spaetzle Soup is twist on a classic. Homemade chicken soup combines with German Chicken Spaetzle Soup is a perfect comfort food for a chilly day. Classic chicken soup with onions Last week, Lady A and I really needed something comforting, easy and delicious.

To begin with this particular recipe, we have to prepare a few components. You can have chicken spaetzle soup (easy 30 minute meal) using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Spaetzle Soup (EASY 30 Minute Meal):

{Take of Initially boiled together.

{Make ready of soup pot.

{Prepare of water.

{Make ready of cubed chicken (I prefer half breast / half thigh -for flavor).

{Take of garlic paste or equivalent fresh garlic to taste.

{Take of minced oregano (FRESH is Highly Recommended).

{Make ready of salt (I prefer Kosher/Sea salt).

{Make ready of ground pepper (I prefer fresh ground peppercorns).

{Take of Fresh veggies, etc.

{Take of large diced carrots or whole baby carrots.

{Get of large chopped celery.

{Get of Once Boiling Begins.

{Take of Chicken Better Than Bouillon or equivalent (**Diluted broth is NOT a substitute**).

{Prepare of 12 to 16 ounce, Dry Uncooked Spaetzle (available in most groceries, sometimes in the Kosher section).

{Get of Optional "To Taste" , prior to serving.

{Prepare of Butter (**This ingredient is OPTIONAL**).

{Make ready of lemon or lime for a little extra zesty flavor (**OPTIONAL ingredient**).

The secret to good chicken noodle soup is to make the broth from scratch using chicken with skin and bones. This is the best chicken noodle soup I've ever had and so easy! You'll love Chicken & Spaetzle Soup. These traditional German noodles are easy to make or you can cheat and buy the dry version.

Instructions to make Chicken Spaetzle Soup (EASY 30 Minute Meal):

Cube chicken.

In large soup pot, combine ALL "Initially Boiled Together" ingredients and bring to a boil...

While bringing pot to boil, cut/prepare vegetables and spices..

Once pot reaches boil, add "Fresh Veggies" and items from "Once Boiling Begins" and return to a boil..

Once Boiling is reached again, reduce heat and maintain an UNCOVERED low boil..

Set timer for 15 minutes while stirring pot regularly and monitoring soup to make sure low boil is maintained and ingredients are not sticking to bottom of pot..

Once timer rings, check Spaetzle for desired consistency (firm al dente is optimal in my experience, as the Spaetzle will continue to soften as it cools in pot). If needed, cook an additional 1 to 3 minutes or as your desired consistency requires. PLEASE REMEMBER to stop cooking the Spaetzle when it is moderately more firm than your desired finished consistency..

Turn off burner and remove pot from heat..

Once you have checked the Spaetzle, carefully taste the broth and add salt or pepper to taste. At this point, prior to serving, you may add the butter and/or the lemon/lime juice to taste..

Serve and enjoy. We enjoy hearty French and Sourdough breads with the soup as well..

It's a great Chicken & Späetzle Soup. This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases. Make this soup your "go-to recipe" for super-easy dinners. If you've got picky eaters in your family, set out bowls of the toppings so that each person can assemble their own fajita.

So that is going to wrap this up for this exceptional food chicken spaetzle soup (easy 30 minute meal) recipe. Thanks so much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[juilojio753]

Mixed vegetable broth. Exhaustive recipe text in English together with additional Tips are available on. This homemade vegetable broth recipe is hearty enough to enjoy alone as a soup and works as a For Rich, Satisfying Broth, Roast The Vegetables. Roasting onion, carrots, celery, tomatoes, and.

This stuff has made cooking soooo much easier for me. Making vegetable broth is a great way to use up vegetable trimmings or potatoes that are about to go bad. Plan ahead and save things like broccoli stalks, onion ends, celery ends, carrot tops, kale stems.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, mixed vegetable broth. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mixed vegetable broth is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look wonderful. Mixed vegetable broth is something that I've loved my whole life.

Exhaustive recipe text in English together with additional Tips are available on. This homemade vegetable broth recipe is hearty enough to enjoy alone as a soup and works as a For Rich, Satisfying Broth, Roast The Vegetables. Roasting onion, carrots, celery, tomatoes, and.

To get started with this recipe, we must prepare a few ingredients. You can cook mixed vegetable broth using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mixed vegetable broth:

{Make ready 1 of onion, diced.

{Get 4 of celery stalks, chopped.

{Make ready 4 tbsp of tricolour quinoa (or plain quinoa).

{Prepare 1 of vegetable stock cube.

{Take Half of a pack of frozen mixed veg you have in the freezer.

{Prepare 3 of small or medium new potatoes (old ones will do too), peeled and chopped to small cubes.

{Take 1 can of tinned beans (any you have at home).

{Make ready 1 bunch of flat parsley, chopped.

{Take 1 clove of garlic, grated or crushed, or 1 tbsp smoked granulated garlic.

{Get to taste of Salt, black pepper.

{Prepare of Chilli flakes (optional).

{Take 1-1.5 litre of water.

{Get 1 tsp of celery salt (optional).

Vegetable Broth, is nutrient dense food support for Cold Symptoms, Blood Circulation, Diabetes, Blood Pressure, Detoxification, Metabolism, Anemia, Cardiovascular Diseases, Healthy Skin, Bones. This vegetable broth recipe takes less than an hour to make, is cheaper than store bought, and is a Making homemade vegetable broth is as easy as throwing chopped veggies into a pot and boiling.. Broth Mix Soup Recipes on Yummly Homemade Vegetable Broth, Vegetable Broth, Vegetable Broth Roasted Summer Vegetable SoupKitchenAid. salt, vegetable broth, vine ripened tomatoes.

Steps to make Mixed vegetable broth:

Pour the water in the pot, and turn on the gas. Make sure the pot is large enough to hold all the vegetables too..

Add the chopped onion, celery stalk, vegetable stock cube, and the quinoa. Bring it to the boil. Peel and dice the potatoes and chop the parsley while you are waiting for the soup to come to boiling..

Add the frozen mixed vegetables, the potatoes, salt, pepper, garlic and celery salt, and allow it to gently simmer on medium or low heat until the vegetables are almost done..

Add the tinned beans (drain it first), and some of the chopped parsley. Adjust the taste with more salt or more of the spices according to your liking..

When the vegetables are all cooked but still firm (you don’t want mushy vegetables), you are done. It should all take around 30-40 minutes. Garnish with fresh chopped parsley and chilli flakes. Enjoy !.

Homemade vegetable broth is truly the backbone of my kitchen. Of course, the broth tastes different every time depending on what I put in it. I like to mix the vegetables and herbs up, so the. Dry vegetable broth mix used to be hard to find. While it's pretty common now, thought I'd post this recipe since I just submitted another that called for it.

So that is going to wrap this up with this exceptional food mixed vegetable broth recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[kunwiginjanu]

Braised beef over egg noodles/pot roast.

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, braised beef over egg noodles/pot roast. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Braised beef over egg noodles/pot roast is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Braised beef over egg noodles/pot roast is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook braised beef over egg noodles/pot roast using 15 ingredients and 27 steps. Here is how you can achieve that.

The ingredients needed to make Braised beef over egg noodles/pot roast:

{Get 3-4 lb. of Bnls. beef chuck roast.

{Get 1 lb. of Egg noodles.

{Take 4 cups of beef stock or broth if using broth watch the salt.

{Take 1 of knorr beef bouillon.

{Prepare 2 of med onoin.

{Take 1 bunch of spring/green onion.

{Make ready 1 (8 oz.) of Package Baby bella mushrooms or your preference.

{Make ready 3 of ribs of celery with leaves.

{Take 3-4 of garlic cloves depending on size and your taste.

{Prepare Handful of fresh parsley.

{Make ready 2 tbsp. of Fresh thyme.

{Prepare 2-3 of bay leaves depending on size.

{Get of Salt.

{Prepare of Pepper.

{Prepare 3 tbsp. of Peanut oil or bacon grease.

Instructions to make Braised beef over egg noodles/pot roast:

Just because the label states bnls. Always run your fingers along the edges of your roast. On this cut in particular because more times then not the side of beef was broke off premises and shipped in to your local super market / butcher shop and they just break the cryo-vac and cut door wedges lol never taking the time to run there hand over the chuck or cut it straight to see if the processing house missed some bone and trust me they do those guys are cutting faster then you would ever believe..

Season roast on both sides with salt and pepper massage in and let sit for about 15-20 mins to absorb some of the salt..

Heat pan that has a lid too med./high heat. Once heated add your oil and swirl along the bottom of pan allowing 1-2 mins to heat oil..

Place roast in pan and brown 4-5 mins per side if your smoking and start to smell burning odor take off heat and allow to cool a bit and reduce heat and put pan back on burner.

While your Browning your beef cut up your celery and onions. Once nicely browned remove and place on plate or foil you seasoned on..

Now reduce heat to med/low and add your vegetables. If you keep the heat where it was those beautiful brown bits will become dark and bitter burnt tasting ruining your gravy..

Stir untill soft and translucent about 5-7 mins.

While sauteing smash and mince garlic and thyme..

Add in the last minute and stir to incorporate..

Now add a cup of stock and beef bouillon and stir untill the bouillon dissolved completely..

Add the rest of stock. And bay leaves..

Bring to a hard boil..

Once boiling add your roast. Should not be completely covered where braising not boiling the meat..

Put the lid on and reduce heat to low..

All appliances very. 6 clicks for me out of 25 clicks being the highest. So pretty low after 20 mins or so take listen to your pot watch not to burn your ear should hear a nice slow simmer..

Set timer for one hour..

In the meantime chop up mushrooms and fresh parsley. Okay timer is beeping..

Add mushrooms and parsley and stir well to incorporate. Also at this time check your flavor profile. Mine was great. Something I've also learned over the course of some time to have your spouse or someone other then you give it a taste because you've been tasting and cooking this throughout and your palate can become neutralized to the flavors. Sometimes especially when smoking meat you rather have a different meal all together and eat the leftovers the next day while your guests enjoy day of....

This time crack lid and set timer to another hour..

Okay looks great smells wonderful whole building already knows what I am making..

Now get a fork and insert it into the center of roast and twist if you can twist freely and the meat will break apart easily your ready to go if not as in my case. crack lid add another 30 mins. And repeat as necessary untill tender..

Start water and cook noodles to your desired tenderness. Another nice little tip start your water on med heat. Heat 20 mins prior to cooking so when your ready to go and your meat or what ever your cooking is ready turn to high heat and you'll have boiling water in no time at all..

And there you have it easy and always incredible and tender beef. Serve with bread for dipping. Noodle or mash. Hope you all truly enjoy this proven recipe my family has been making this 80+ years!!!.

All life and cultures are precious!!! Try to be nice to your fellow human beings!!! And that's no wall hanger fully functional!!.

The leftover thing can happen I know this to be true. After 12+ hours of smelling and tasting your like give me a burger and pass the salad LOL not always... Building party!!!.

May God be so kind to bless us all!!!.

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So that's going to wrap it up for this special food braised beef over egg noodles/pot roast recipe. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[jeremybthompson]

Chicken Ramen noodle Pho recipe

Love slurping up flavorful broth from a piping hot bowl of pho? Love the warm comfort that comes with slurping up chicken ramen noodles? Well, you are in luck! This blog post will be covering how to combine these two dishes into one delicious meal. We'll start by listing out the ingredients you will need and then proceed on to show step-by-step instructions on how to make your very own chicken noodle Pho recipe. So what are you waiting for? Get ready to cook!

Are you looking for a soup that will warm you up this winter? This recipe is perfect. It'll give you the comfort of noodle-y ramen noodles, with the added bonus of broth and spices like ginger, coriander, cloves, cardamom and cinnamon. I recommend making a big batch to fill your fridge or freezer so you can have it on hand when the weather gets colder!

Can ramen noodles be used for pho?

Pho is a Vietnamese soup traditionally made with beef bones, spices, and rice noodles. But can it be made with ramen noodles? That's the question being debated by many in America's kitchens today. The answer is yes! And while some might prefer to make their pho broth from scratch rather than using store-bought or instant ramen noodles, most people find that they are able to have this delicious dish ready in about half an hour.

A lot of people like to use rice noodles for pho. However, ramen noodles are a cheaper option and can be used as an alternative to rice noodles for pho if you are on a tight budget or looking for alternatives.  The key is to soak the ramen in hot water until it turns into soft strands before adding it into your broth - this will make it easier to eat later on. You should also consider using some other ingredients such as scallions, ginger, garlic or chilies which will add more flavor and variety of textures than just plain old broth with ramen noodles.  After cooking, allow the soup to cool slightly so that you don't burn your tongue when eating!

How do you make chicken ramen noodles better?

If you're a fan of chicken ramen noodles, then this blog post is for you. This recipe will help make your favorite food even more delicious and satisfying. It'll also show you how to add variety to the dish so it doesn't get boring. You can enjoy these recipes anytime, whether it's lunch or dinner time!  Let's get started with our first recipe: Ramen Noodles with BBQ Chicken & Peanut Butter Sauce.

It's been a long day and I'm ready to relax. The only thing is, my stomach isn't quite in the same mood. It's growling at me for food but I don't want anything too heavy or light. Any ideas? Enter ramen noodles! These Japanese noodles are perfect because they're not too filling so you can still enjoy other foods throughout your evening, but also give you a little something to tide over your hunger until then! So how do we make these delicious noodles better? We just need an easy chicken ramen recipe that will be sure to satisfy even the pickiest eater.

How do you make chicken ramen from scratch?

Ramen is a Japanese dish that consists of noodles and broth. It's typically eaten for breakfast in Japan but it can be eaten any time of day. Making ramen from scratch is easy, so let's get started!   First you need to boil water in order to cook the noodles. Next we'll need some chicken stock, which will be our main ingredient for the broth. For this recipe I'm going to use salt, pepper, garlic powder, onion powder and ginger powder (optional). You may also want to add soy sauce if desired but it isn't necessary as there are already plenty of flavors present without it. Once these ingredients are mixed together we're ready to start cooking!

Is Pho healthier than ramen?

Pho is a Vietnamese soup made with beef or chicken broth, rice noodles and herbs. It's served piping hot in a bowl with fresh garnishes like cilantro, lime wedges and bean sprouts. The word pho means "to boil" in Vietnamese, as it refers to the boiling of the meat bones for hours on end to create this tasty dish. Pho originated from Hanoi but can be found all over Vietnam - often sold by street vendors who carry their pots of simmering broth around on bicycles!

A lot of people think that ramen is healthier than pho because it doesn't contain any animal products...but the truth is that both are really good for you! You'll get a healthy dose of protein.

How does Kylie Jenner make ramen?

The recent trend in food is the ramen noodles. It has taken over as one of America's favorite foods, and many people have tried to recreate the perfect bowl at home. One popular Instagrammer is Kylie Jenner, who will show you how she makes her ramen noodles from scratch! Here are some tips for making your own ramen soup that can be eaten on a cold winter day.

Kylie Jenner is a famous celebrity who has been in the spotlight since she was born. She's now 21 years old and one of her favorite foods to eat are noodles. Her latest food craze may surprise you - Kylie loves slurping up ramen noodles! I'll never forget when I first found this out, it seemed like such an odd thing for someone like Kylie to be eating; but then again, we all have our own preferences! This article will tell you how Kylie makes her ramen so you can try it too if you're looking for something new and different to experiment with.

Conclusion:

Thank you for reading. I hope that this blog post has helped to answer any questions about the chicken ramen noodle Pho recipe and given you some ideas on how to make it yourself at home! If there is anything else in regards to the dish, please don't hesitate to leave a comment below or contact me directly via email. Thanks again for coming by today!

[wijakartuya]

Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, easy italian dressing roast chicken & fresh tomato sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce is something which I've loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook easy italian dressing roast chicken & fresh tomato sauce using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce:

{Make ready of For the chicken:.

{Make ready of bone-in, skin-on chicken drums and/or thighs, scored twice on the skin side, down to the bone, about 2"long and 1" apart.

{Take of Italian dressing (well shaken) + 1 teaspoon garlic salt mixed in a small bowl.

{Prepare of grated dry cheese (like Parmesan, Asiago, Manchego, etc...).

{Take of For the fresh tomato sauce:.

{Prepare of baskets grape or cherry tomatoes (about 4 cups).

{Get of small yellow onion, chopped.

{Make ready of olive oil.

{Make ready of dried Italian herbs OR 3 Tablespoons chopped fresh herbs.

{Make ready of sugar (if needed to round out the acid in the dressing).

Instructions to make Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce:

In a large mixing bowl, combine the chicken and dressing mixture and toss gently several times to coat the chicken thoroughly. Take some of the run off dressing mixture and work it into each score. Let the chicken sit while you're preparing the tomato sauce components..

In your roasting pan, add all the tomato sauce components and give them a few good stirs to evenly distribute all the ingredients and seasonings..

Lay your chicken skin side up atop the tomato mixture, leaving a little space between the pieces. Make sure to put any leftover marinade into the pan, too..

Pop the pan into the middle rack of the oven, turn it up to 425F, set the timer for 60 minutes, and sometime in the next 60 minutes, boil whatever pasta you'd like to have with your tomato sauce, drain, toss it with a teaspoon or so of olive oil so it won't stick, and set it aside. I'm a big fan of the cold, shallow water method..

After 60 minutes, sprinkle the grated cheese in equal portions atop the chicken pieces, and put it back on the top rack of the oven for 10 to 15 minutes. (Check at the 10 minute mark to see if it's done to your liking or if it could use just a few more minutes in the oven.).

I like to put the chicken on its own platter and serve the pasta on the side and just spoon the tomato sauce, broth and all, over the pasta..

Enjoy!.

So that is going to wrap this up with this special food easy italian dressing roast chicken & fresh tomato sauce recipe. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[poop4u]

What You Need to Know About Meat Alternatives in Your Dog’s Food

#Poop4U

The post What You Need to Know About Meat Alternatives in Your Dog’s Food by Elizabeth Anderson Lopez appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren't considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

Kangaroo, alligator and crickets, oh my! Duck and bison aren’t the only exotic proteins dog food manufacturing wizards have been working with in recent years. While nutrition is an evolving science, the reasons for alternative proteins largely fall under two camps: food sensitivities and being more environmentally friendly.

Food sensitivities

“If a dog has a specific protein allergy or sensitivity to something like chicken or beef, these alternative proteins can really help,” says Lindsay Meyers, BS, CVT, product development and veterinary channel manager for Primal Pet Foods in Fairfield, California. “We always encourage our customers to get to the root of the problem, which is gut health. We encourage our customers to find a few proteins that their pet does well on. We intentionally used pork bone broth as the base of our Elixir products to ensure that our beef- and poultry-sensitive pets could enjoy their benefits.”

It all starts with taking a novel approach to your dog’s food. “Often the first step is to try a diet that excludes the most common pet food ingredients,” says Molly Mulcahy, vice president of brand marketing for Stella & Chewy’s based in Oak Creek, Wisconsin. “A novel protein is a protein source that is not commonly found in pet foods and ideally that your pet has never been exposed to before. There is no set definition of a ‘novel protein,’ but the less common its use in pet foods, the more preferred. Venison, duck and rabbit are examples of novel protein sources.”

Whether it’s an allergy or sensitivity may be unknown, but there is at least one theory. “It may be that dogs have increased food sensitivities because, in some cases, we have them eat the same diet with little variation for years,” says Holly Ganz, PhD, CEO of AnimalBiome in Oakland, California. “Because bacteria living in the gut help to process and digest food, this lack of variety in the diet may reduce the complexity and resilience of the community to perturbations like antibiotics or infection. Having a wide range of proteins available in commercial pet foods will give us more opportunities for food rotations that will likely help to maintain and restore gut health.”

Speaking of variety, for some owners that is reason enough to introduce less-common protein sources. “There are a lot of great arguments for pursuing a rotational diet for your dog,” says Anne Carlson, CEO and founder of Jiminy’s in Berkeley, California, which uses crickets for protein. “By rotating their foods, you’re giving them an opportunity to reap the benefits from other sources of proteins, different vegetables and so on. Kind of like how we eat different foods to get all our nutrients.”

Photo: Getty Images

Environmental factors

In 2019, the British Veterinary Association (BVA) was reported as suggesting owners consider insect-based diets as being more environmentally friendly. Simon Doherty, former president and current senior vice president of the BVA, based in London, explains some of the global impact. “Over the last few years, there has been an increased public appetite to know where animal-based products come from and how they end up on both our and our pets’ menus,” Simon says. “Rightly so, questions around the health and welfare of the animals involved and how the whole process impacts the environment are often top of the list.”

Those issues resonate in North America, as well. “We felt there was a better way to feed our pets, help the environment and save the lives of farmed animals,” says Florian Radke, CMO for Wild Earth based in Berkeley, California. “Our Clean Protein Dog Food has all the protein and essential nutrients that dogs need — without any animal products and a fraction of the environmental impact.”

Anne from Jiminy’s adds: “Cricket protein provides the nutrition that our dogs need, and it is sustainable and humane. We talk about the sustainability a lot: less land, less water, almost no greenhouse gas emissions. …How’s that for reducing your carbon pawprint?”

Photo: Getty Images

Meat-ing of the minds

Dogs need meat to thrive. Or do they? “The key to successful nutrition in all pets is balance. While it is possible — though challenging — to keep dogs healthy on a plant-based diet, these diets can cause dogs to be deficient in important amino acids,” according to Megan McGlinn, VMD, medical director of the ASPCA Animal Hospital in New York City. “It is important to have dogs on these types of diets closely monitored not only with regular veterinary examinations, but also standard lab work, as well.”

Work with your veterinarian to determine what is right for your dog — which may be very different than what is right for you.

“We welcome pet owners taking an interest in the sourcing and ethics of their pet’s food, but owners should be mindful of projecting their ethical beliefs onto their animals and this resulting in an unbalanced diet,” Simon of the BVA says. “It is important to remember that when feeding our pets, a nutritionally balanced diet is essential. Owners should take expert advice to avoid dietary deficiencies and associated disease, as it is much easier to get the balance of nutrients wrong than to get it right.”

Simon continues, “We are not suggesting that insect-based protein should necessarily replace feeding cats and dogs meat, but it could be an option to explore for pet food in the future. We welcome further research and understanding in relation to insect farming and the role that insect products can play in animal nutrition.”

According to Anne, crickets could, in fact, replace meat. “Our cricket protein is a complete protein with all of the essential amino acids,” she says. “Jiminy’s partnered with Iowa State [University] to take a deep dive into digestibility, and the great news is that the cricket protein scored as high as chicken and beef. It’s a high-quality, digestible protein source for our dogs.”

Florian of Wild Earth has an additional take on resources. “Fungi proteins like yeast require way less resources than raising insects for food.”

Holly adds: “Plant-based proteins and fungal- based proteins have been found to have complete amino acid profiles, and have similar bioavailability and digestibility as proteins. We have found that the Wild Earth dog food and treats increase diversity in gut bacteria, a likely response to this novel food. Still, many people prefer to feed their dogs an animal-based protein. If you are concerned about environmental impacts of meat production, you could rotate these foods in on ‘Meatless Mondays’ or use them as treats.”

The other F word

Food trends come and go in the pet world, as well as human (aspic, anyone?). But manufacturers are confident these alternative proteins are here to stay. Anne uses another human food as an analogy. “We are at the beginning of a journey that will take us down a path similar to the one that sushi took,” she says. “Sushi is now a ‘normal’ option as we think about lunch or dinner.”

According to Florian, “The consumer mindset is changing, and people care about the impact their purchase choices are having. We believe that this is just the beginning of a true consumer revolution and not just a trendy fad.”

Lindsay reports that Primal’s exotic line has been growing steadily for almost 20 years and has not slowed down.

“We believe it’s consistent with an overall shift in pet parents wanting best for their animals and becoming more educated to find it; we don’t think this is a fad,” Molly of Stella & Chewy’s says.

Some countries have already proven the longevity of alternative proteins for both people and pets. “Insects are a highly sustainable protein source that are used by people in other places that don’t have the same entomophobias that some of us have,” Holly of AnimalBiome says. “In Namibia, I ate fried mopane worms, a delicacy throughout Southern Africa.”

“Insect-based ingredients are already commonly used in UK aquaculture and poultry feed with black-soldier flies and yellow mealworms among the most common in commercial production,” BVA’s Simon says.

You may be able to try some similar treats for yourself, sans passport. T-Mobile Park (which used to be called Safeco Field) in Seattle has scored a home run serving up toasted grasshoppers at Mariners baseball games since 2017. In 2019, restaurant Evel Pie in Las Vegas started serving its Canyon Hopper pizza, which consists of lime- and garlic-roasted grasshoppers.

What to look for

OK, you’d like to consider proteins beyond beef and chicken. But what should you look for? “[Be] sure the company manufacturing it is diligent about nutritional balance and bio-availability,” Lindsay of Primal Pet Foods says. “It’s our responsibility to provide our carnivorous house companions with the amino acids, vitamins and minerals that they need to thrive.”

Not surprisingly, protein is a focus. “Science shows that the digestive system of dogs (and humans) doesn’t care where the protein comes from,” Florian of Wild Earth says. “It matters that the protein is complete, high quality, bio-available and easily digestible.”

AnimalBiome’s Holly also stresses a close look at protein. “I recommend that you look at how much protein is in the diet and select one that has less than 35% carbohydrates. This will help support beneficial gut bacteria in dogs and help to prevent them from becoming overweight.”

Toto may have had only one kind of dog food available, but those days are long gone. Today, many pet parents are looking at different protein sources — for reasons as diverse as the proteins themselves. Talking to your veterinarian and doing research to determine the right one may take longer than clicking your heels three times, but it’s always worthwhile to

The post What You Need to Know About Meat Alternatives in Your Dog’s Food by Elizabeth Anderson Lopez appeared first on Dogster. Copying over entire articles infringes on copyright laws. You may not be aware of it, but all of these articles were assigned, contracted and paid for, so they aren't considered public domain. However, we appreciate that you like the article and would love it if you continued sharing just the first paragraph of an article, then linking out to the rest of the piece on Dogster.com.

Poop4U Blog via www.Poop4U.com Elizabeth Anderson Lopez, Khareem Sudlow

[easyfoodnetwork]

The Ultimate Guide to Instant Noodles

A variety of instant noodles from different countries | James Park

How to mash-up, deconstruct, and altogether upgrade the versatile staple of dorm room dining

As a semi-professional noodle slurper and collector, I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet. Since the pandemic started, I’ve been showing off my impressive collection of instant noodles to my friends on FaceTime like a YouTube beauty guru flaunting their makeup stash.

I love instant noodles for many reasons: They have a nearly indefinite shelf life; they are an easy breakfast, snack, or — with the right bolstering — a full meal; and, they come in a panoply of shapes, textures, flavors, and colorful packaging styles. But while there is nothing wrong with eating instant noodles according to the instructions, it’s their versatility that’s made me a devoted fan. Here’s how to mash-up, deconstruct, and upgrade the dorm room staple.

1. Load up on protein

Yes, many instant noodles come with their own packets of dehydrated vegetable or meat flavoring, but they rarely provide much real taste and add zero in the way of texture. Supplementing your own additional proteins will do a lot to make your instant noodles more satisfying and nutrition-rich. Try simple items like ground meat, sausage, tofu, and leftover fried chicken — or my personal favorite ramen topping, pork char siu. Meat shortage got ya down? Just crack an egg. You can stir it right in to create an egg-drop soup effect, or poach the egg gently in the soup broth to enjoy breaking the creamy yolk.

James Park

Chicken-flavored ramen with garlicky sautéed kale, roasted chicken legs, and carrots.

2. Go big with toppings

Going nuts with the add-ons at ramen restaurants can mean spending $30 on a bowl of noodles (toppings normally cost between $1 and $3 each.) But at home, you can have as many toppings as the inventory of your fridge’s produce drawer allows: scallions, corn, mushrooms, kale, you name it. Not sure about what to do with all those weird greens in your CSA farm box? Add them to your instant noodles! Fact: There is no such thing as a lousy topping for instant noodles.

3. Deconstruct everything

Each element of the instant noodle package is a multi-purpose cooking superstar. The seasoning packets add a pop to stir-fried vegetables. Broken into bits, the uncooked noodles are an excellent crunchy topping for a salad or even another non-instant pasta dish. Do yourself a favor and add some ramen seasoning to mac and cheese, or how about using those instant noodles to make buns for an at-home ramen burger?

4. Switch up the liquid

To deepen the character of the soup, try cooking the noodles in vegetable or chicken broth instead of plain water. There are plenty of wilder recipes out there, including this one I’m skeptical of that uses milk, but homemade stock is a safe jumping off point.

5. Mash-up different styles

Mixing different instant noodle styles and seasoning packets is a culinary art form in itself, and can have big payoff. Jjapaguri (also called ram-don), the famous dish from the Oscar-winning movie Parasite, is actually just a hybrid of two different kinds of instant noodles — Neoguri and Jjappaghetti — and has become one of Korea’s national dishes. The magic comes from the mixing of Neguri’s spicy seafood powder with Jjappaghetti’s savory black bean powder, which ignites a lethal umami bomb. But jjapaguri is just the start. Try mixing Neoguri and curry noodles to create an exuberant, spicy curry broth. Combining super spicy noodles with something cheesy is also 100 percent never a bad idea.

James Park

Jjapaghetti goes well with fried egg

The Ones to Know

Here, then, are some of the best instant noodles to stock up on, categorized by whether or not they’re “brothy” (the noodle soup kind) or “saucy” (brothless noodles with a separate sauce).

BROTHY

MyKuali Penang White Curry Noodle If you love Penang curry, try adding this noodle to your cart. These wildly popular Malaysian instant noodles are considered some of the best in the world on this heavily opinionated ranking. Three whole flavor pouches — one of them is a paste — make for a deep, coconut-y taste and hearty portion size that you rarely get from instant noodles. Add toppings like fried tofu or prawns.

Neoguri, Spicy Seafood Udon Noodles Neoguri, a Korean word for raccoon dog (neither a raccoon nor a dog; discuss), has been my top choice for ramen since I started slurping noodles at the age of three. This beloved Korean instant noodle is known for two things: thick udon-like noodles and a spicy seafood broth with actual dried seafood. It’s fantastic with any fishy topping or add-ins.

Nongshim Shin Ramyun Noodle Soup Shin Ramyun might be the very first Korean instant noodle brand, as well as one of the easiest to find internationally: I still remember the exciting moment when I found Shin Ramyun in a random gas station in Alabama. It’s known for its spicy broth, and doubles as an excellent noodle for Korean ramen beginners. Top this with a slice of American cheese to tone down the spice and pump up the greatness.

Prima Taste Laksa Coconut Curry Lamian Noodles This Singaporean instant noodle inspired by traditional laksa has a paste sachet that can and should be used for stir-frying vegetables, too. The noodles are rounder and less wavy than others, and the white powder adds the signature creaminess.

Mama Noodles Thai cooking doesn’t shy away from acid, and neither do these Thai instant noodles, with just the right balance of acidic and salty flavors. The wavy noodles and the powdery seasonings make a great snack — though it may not be hearty enough to be a standalone meal. Beef it up with a hard-boiled egg and other vegetable toppings, like scallions.

Sapporo Ichiban Tokyo Chicken Momosan Ramen Think Japanese shoyu ramen, in instant form: salty, slightly smokey, and clean tasting. It’s great with plain old white-meat chicken breast — which is hard to say about anything, really.

Paldo Gomtang Oriental Style Noodles with Beef Soup Base Not all Korean instant noodles are spicy! This mild, creamy Korean noodle soup is inspired by gomtang, or beef bone broth. It has an intense beefiness and is excellent with hearty greens like cabbage or scallions. Add some ground beef to make it more filling.

Tseung noodles with black bean sauce

SAUCY

Nongshim, Jjapaghetti (Noodle Pasta with jjajang Sauce) “On Sundays, I’m the chef for Jjapaghetti” has been a Korean catchphrase for more than a decade. A combination of two dishes — jajangmyun (black bean noodles) and spaghetti— this saucy Korean instant noodle is also what spurred the ram-don trend after its crucial role in Parasite. The accompanying savory black bean sauce is all it really needs, though I highly recommend a luxe drizzle of truffle oil, too.

Indomie Mi Goreng Instant Stir Fry Noodles If you haven’t tried this Indonesian instant noodle, stop what you’re doing and fix that immediately. The package comes with a liquid seasoning mix of savory onion-flavored oil, sweet-spicy chili sauce, and sweet soy sauce, creating a salty-and-sweet coating for the wavy noodles. Any optional toppings like grilled steak or boiled eggs are just gravy.

Samyang Extra Hot Chicken Flavor Ramen Are you up for #FireNoodleChallenge? Join the leagues of people who’ve filmed themselves slurping these dangerously spicy noodles. There are multiple flavor options available, from carbonara to curry, and all of them equally fiery. Cover this with lots of mozzarella cheese to tone down the heat to the point where you might actually enjoy it.

Tseng Noodles Scallion With Sichuan Pepper Flavor This Taiwanese instant noodle is all about texture. Its curling, knife-cut-like strands are a perfect match for the sauce. There are many different flavors, besides this scallion one, such as black sesame and shallots. Depending on the sauce, the noodles textures vary. Think of this as gourmet-tier, since it costs slightly more than other noodles, but it’s totally worth the splurge.

Paldo Bibim Myun Cold Noodle The spicy, tangy, sweet sauce of these Korean noodles will wake up even the dullest of palates. Cook the noodles until they’re just al dente, or still a little firm, then rinse them under cold water to get rid of any residual starch and achieve peak bounce and chew. The sauce packet is an excellent salad dressing, too. Add some chopped cucumber and hard-boiled egg for a clutch midnight snack, or add some ice cubes for a cooling summer treat.

Mom’s Dry Noodle Sichuan Spicy The Taiwanese knife cut-style noodles cling to the oily, spicy sauce for maximum slurpability. Top with a fried egg or fried cubed tofu and you can almost pretend you’re at a restaurant.

James Park

Mom’s Dry Noodle has dried ribbon noodles which have ideal textures for the sauce

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A variety of instant noodles from different countries | James Park

How to mash-up, deconstruct, and altogether upgrade the versatile staple of dorm room dining

As a semi-professional noodle slurper and collector, I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet. Since the pandemic started, I’ve been showing off my impressive collection of instant noodles to my friends on FaceTime like a YouTube beauty guru flaunting their makeup stash.

I love instant noodles for many reasons: They have a nearly indefinite shelf life; they are an easy breakfast, snack, or — with the right bolstering — a full meal; and, they come in a panoply of shapes, textures, flavors, and colorful packaging styles. But while there is nothing wrong with eating instant noodles according to the instructions, it’s their versatility that’s made me a devoted fan. Here’s how to mash-up, deconstruct, and upgrade the dorm room staple.

1. Load up on protein

Yes, many instant noodles come with their own packets of dehydrated vegetable or meat flavoring, but they rarely provide much real taste and add zero in the way of texture. Supplementing your own additional proteins will do a lot to make your instant noodles more satisfying and nutrition-rich. Try simple items like ground meat, sausage, tofu, and leftover fried chicken — or my personal favorite ramen topping, pork char siu. Meat shortage got ya down? Just crack an egg. You can stir it right in to create an egg-drop soup effect, or poach the egg gently in the soup broth to enjoy breaking the creamy yolk.

James Park

Chicken-flavored ramen with garlicky sautéed kale, roasted chicken legs, and carrots.

2. Go big with toppings

Going nuts with the add-ons at ramen restaurants can mean spending $30 on a bowl of noodles (toppings normally cost between $1 and $3 each.) But at home, you can have as many toppings as the inventory of your fridge’s produce drawer allows: scallions, corn, mushrooms, kale, you name it. Not sure about what to do with all those weird greens in your CSA farm box? Add them to your instant noodles! Fact: There is no such thing as a lousy topping for instant noodles.

3. Deconstruct everything

Each element of the instant noodle package is a multi-purpose cooking superstar. The seasoning packets add a pop to stir-fried vegetables. Broken into bits, the uncooked noodles are an excellent crunchy topping for a salad or even another non-instant pasta dish. Do yourself a favor and add some ramen seasoning to mac and cheese, or how about using those instant noodles to make buns for an at-home ramen burger?

4. Switch up the liquid

To deepen the character of the soup, try cooking the noodles in vegetable or chicken broth instead of plain water. There are plenty of wilder recipes out there, including this one I’m skeptical of that uses milk, but homemade stock is a safe jumping off point.

5. Mash-up different styles

Mixing different instant noodle styles and seasoning packets is a culinary art form in itself, and can have big payoff. Jjapaguri (also called ram-don), the famous dish from the Oscar-winning movie Parasite, is actually just a hybrid of two different kinds of instant noodles — Neoguri and Jjappaghetti — and has become one of Korea’s national dishes. The magic comes from the mixing of Neguri’s spicy seafood powder with Jjappaghetti’s savory black bean powder, which ignites a lethal umami bomb. But jjapaguri is just the start. Try mixing Neoguri and curry noodles to create an exuberant, spicy curry broth. Combining super spicy noodles with something cheesy is also 100 percent never a bad idea.

James Park

Jjapaghetti goes well with fried egg

The Ones to Know

Here, then, are some of the best instant noodles to stock up on, categorized by whether or not they’re “brothy” (the noodle soup kind) or “saucy” (brothless noodles with a separate sauce).

BROTHY

MyKuali Penang White Curry Noodle If you love Penang curry, try adding this noodle to your cart. These wildly popular Malaysian instant noodles are considered some of the best in the world on this heavily opinionated ranking. Three whole flavor pouches — one of them is a paste — make for a deep, coconut-y taste and hearty portion size that you rarely get from instant noodles. Add toppings like fried tofu or prawns.

Neoguri, Spicy Seafood Udon Noodles Neoguri, a Korean word for raccoon dog (neither a raccoon nor a dog; discuss), has been my top choice for ramen since I started slurping noodles at the age of three. This beloved Korean instant noodle is known for two things: thick udon-like noodles and a spicy seafood broth with actual dried seafood. It’s fantastic with any fishy topping or add-ins.

Nongshim Shin Ramyun Noodle Soup Shin Ramyun might be the very first Korean instant noodle brand, as well as one of the easiest to find internationally: I still remember the exciting moment when I found Shin Ramyun in a random gas station in Alabama. It’s known for its spicy broth, and doubles as an excellent noodle for Korean ramen beginners. Top this with a slice of American cheese to tone down the spice and pump up the greatness.

Prima Taste Laksa Coconut Curry Lamian Noodles This Singaporean instant noodle inspired by traditional laksa has a paste sachet that can and should be used for stir-frying vegetables, too. The noodles are rounder and less wavy than others, and the white powder adds the signature creaminess.

Mama Noodles Thai cooking doesn’t shy away from acid, and neither do these Thai instant noodles, with just the right balance of acidic and salty flavors. The wavy noodles and the powdery seasonings make a great snack — though it may not be hearty enough to be a standalone meal. Beef it up with a hard-boiled egg and other vegetable toppings, like scallions.

Sapporo Ichiban Tokyo Chicken Momosan Ramen Think Japanese shoyu ramen, in instant form: salty, slightly smokey, and clean tasting. It’s great with plain old white-meat chicken breast — which is hard to say about anything, really.

Paldo Gomtang Oriental Style Noodles with Beef Soup Base Not all Korean instant noodles are spicy! This mild, creamy Korean noodle soup is inspired by gomtang, or beef bone broth. It has an intense beefiness and is excellent with hearty greens like cabbage or scallions. Add some ground beef to make it more filling.

Tseung noodles with black bean sauce

SAUCY

Nongshim, Jjapaghetti (Noodle Pasta with jjajang Sauce) “On Sundays, I’m the chef for Jjapaghetti” has been a Korean catchphrase for more than a decade. A combination of two dishes — jajangmyun (black bean noodles) and spaghetti— this saucy Korean instant noodle is also what spurred the ram-don trend after its crucial role in Parasite. The accompanying savory black bean sauce is all it really needs, though I highly recommend a luxe drizzle of truffle oil, too.

Indomie Mi Goreng Instant Stir Fry Noodles If you haven’t tried this Indonesian instant noodle, stop what you’re doing and fix that immediately. The package comes with a liquid seasoning mix of savory onion-flavored oil, sweet-spicy chili sauce, and sweet soy sauce, creating a salty-and-sweet coating for the wavy noodles. Any optional toppings like grilled steak or boiled eggs are just gravy.

Samyang Extra Hot Chicken Flavor Ramen Are you up for #FireNoodleChallenge? Join the leagues of people who’ve filmed themselves slurping these dangerously spicy noodles. There are multiple flavor options available, from carbonara to curry, and all of them equally fiery. Cover this with lots of mozzarella cheese to tone down the heat to the point where you might actually enjoy it.

Tseng Noodles Scallion With Sichuan Pepper Flavor This Taiwanese instant noodle is all about texture. Its curling, knife-cut-like strands are a perfect match for the sauce. There are many different flavors, besides this scallion one, such as black sesame and shallots. Depending on the sauce, the noodles textures vary. Think of this as gourmet-tier, since it costs slightly more than other noodles, but it’s totally worth the splurge.

Paldo Bibim Myun Cold Noodle The spicy, tangy, sweet sauce of these Korean noodles will wake up even the dullest of palates. Cook the noodles until they’re just al dente, or still a little firm, then rinse them under cold water to get rid of any residual starch and achieve peak bounce and chew. The sauce packet is an excellent salad dressing, too. Add some chopped cucumber and hard-boiled egg for a clutch midnight snack, or add some ice cubes for a cooling summer treat.

Mom’s Dry Noodle Sichuan Spicy The Taiwanese knife cut-style noodles cling to the oily, spicy sauce for maximum slurpability. Top with a fried egg or fried cubed tofu and you can almost pretend you’re at a restaurant.

James Park

Mom’s Dry Noodle has dried ribbon noodles which have ideal textures for the sauce

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New Post has been published on https://travelonlinetips.com/9-of-the-best-townsville-restaurants-and-cafes-you-need-to-try/

9 of the best Townsville restaurants and cafes you need to try

Something happened to Townsville while you weren’t looking. A serious foodie revolution took over the streets, stealthily throwing up healthy new trends, dishing up international flavours, and stoking the fire of long-standing award winners.

With a veritable food bowl on one side of this city and ocean on the other, chefs here are harnessing the freshest seafood and tropical produce, infusing it all with the north’s unfussy attitude – propelling Townsville City into the upper echelon of food destinations in Queensland.

Hungry? Here are 9 of the best Townsville restaurants and cafes to try.

Donna Bionda

If you’re hungry like a hot-blooded Italian, make like this local and follow your nose to Donna Bionda in City Lane.

The atmosphere envelops you as soon as you pull up a stool in the laneway or slip into the dining room and, with hands wrapped around glasses of pinot noir and platters of fresh salumi and cheese laid out in front of you, you could just as well be in your favourite wine bar in Rome.

Everything on the menu – from the juicy slow-cooked lamb and piping hot pizzas pulled straight from the wood-fired oven, to the truffle-oiled risotto, handmade pasta and a classic tiramisu for dessert – is a harmony of robust flavours and delicate presentation. The service is swift and as warm as the heat emanating from the pizza oven.

Hot tip: Make a booking, especially if you’re heading to Donna Bionda on a Tuesday when their 2-4-1 pizza deal has locals flocking like seagulls to a hot chip from 5pm.

JAM

When a dish has been on the menu for seven years, you’d be a fool not to order it so start your day the tropical Townsville way with the Asian chicken omelette at JAM, made with Saddle Mountain eggs and loaded with snow pea, bean shoot, fried shallots and chilli jam.

Everything on the seasonal breakfast menu at JAM provides a feast for the eyes as well as the stomach. Popping with textures and colours a la charcoal sourdough toast and dragon fruit sorbet smoothie, this is a menu made for the ‘gram.

But come back for lunch or dinner and you’ll be treated to an entirely new experience. Think chicken roulade with harissa chickpea cr��me or pork and ginger wontons with street chilli sauce, and kafir lime mousse for dessert.

Hot tip: Got a special occasion coming up? You can book JAM’s private dining room for up to 18 guests with to a 6-course degustation menu to feast on.

Longboard Bar & Grill

Water views + tacos + beers = a good time in anyone’s language.

Make a beeline for Longboard Bar & Grill for any occasion – from a quick lunch through to “just one beer” – and soak up the Hawaii-meets-Townsville vibes perched on The Strand with Magnetic Island just beyond your bowl of waffle fries (yes, waffle fries. Just order them and thank us later).

The menu dances between American south-west and Mexican, with the likes of braised beef nachos and thick and tangy BBQ chicken wings through to the appetite-obliterating 500gm chargrilled rib eye on the bone topped with chimichurri.

Hot tip: The Sunday Sessions are legendary here and you’ll absolutely need to book ahead.

Miss Song’s

The Ville Resort Casino has undergone a $40 million renovation, with not only a new waterfront pool and deck to take the resort vibes up a notch, but also the unveiling of one of Townsville’s best restaurants.

There may be sounds of the roulette wheel beckoning but keep your eyes on the (food) prize and walk through the fresh lobby to enter a world of Peking duck pancakes and dim sum in Miss Song’s.

This is a place to roll up your sleeves and get stuck into conversation with friends over baskets of steaming dumplings, crab meat and prawn curry fritters, and five-spice crispy pork belly. Keep the share plates coming but save room for the warm apple and ginger pudding for dessert.

Hot tip: Love seafood? Select your own live mud crab from the tank or opt for lobster steamed with ginger, shallot and light soy sauce.

CBar

Neighbouring Longboard Bar & Grill on The Strand, this Townsville institution is a #nobrainer when it comes to lunching al fresco and slipping into serious holiday mode.

It’s the kind of place you head to when you want something more than a pub feed but not so fancy that you’ll be wondering which set of cutlery to use first.

While you’ll find baguettes, burgers and haloumi chips on the menu here, if you’re a fan of seafood, there’s no better spot for some crispy-skinned Australian saltwater barramundi or calamari salad with coriander, garlic, chilli and lemongrass.

Hot tip: Order yourself a cold glass of rosé, sink back into your chair and clear your afternoon.

The Beet Bar

  With a city as health-conscious as this one (count the gyms and protein supplement stores as you cruise the streets), you need plenty of (wholefood) fuel to stoke the fire.

Open for about three years, The Beet Bar has become the go-to for superfood bowls, smoothies and quick and healthy takeaway eats on Flinders Street.

Caffeine fiends, have no fear, there’s Organic Fairtrade Genovese Coffee if you like it hot and Mr Bean cold press coffee from Airlie Beach – steeped for 22 hours and tripled filtered – to go with the line-up of gluten-free, dairy-free, refined sugar-free raw cakes and slices. Their menu of CocoWhip sundaes will blow your connotations of vegan out of your almond milk.

Hot tip: Order a black detox bowl for a charcoal infused hit of acai… but maybe not if you’re on a first date.

Born Wild

Paleo, gluten-free, vegan… whichever dietary persuasion applies to you, Born Wild in City Lane has you covered.

This once exclusively-Paleo cafe turned more well-rounded caveman has you covered from acai bowls to lactose-free lattes, bone broth to fajitas, and you’ll even find beers in the fridge.

This isn’t just laissez faire attempt at paddock-to-plate either, if you grab Kymbo the owner he’ll tell you exactly which paddock the beef came from on his farm, Catumnal (which has been in the family for over 100 years).

Hot tip: Stop here to pick up ready-made meals for a pimped picnic and don’t forget the kombucha.

Rambutan

There are three indicators you’ll have a good time here: Rambutan is part of a ‘flashpackers’, there are swings at the bar, and the menu runs the gamut of food you’ll want two napkins to work with.

Mexican and Southern BBQ eats reigns supreme at this rooftop restaurant and smokehouse, set around the pool, where blue and white Parisian bistro chairs and vintage farmhouse tables look out over the action of Flinders Street.

Hot tip: You’ll want to try ALL the wings but our bets are on the Japanese BBQ variety, sprinkled with bonito.

Bridgewater Q Restaurant and Bridge Bar

Feast your eyes first on the supreme river views, then on the next-level menu experience at this super-stylish establishment from the mastermind behind JAM, chef Matt Merrin.

Townsville’s newest food opening boasts a splash of coastal elegance with a restaurant upstairs (more fanciful fare) and a bar downstairs (after-work drinks and nibbles sorted). Tuck into tuna and grapefruit salad with red chilli paste and goats cheese tortellini at the former, or duck spring rolls and charcoal salt and pepper calamari at the latter.

If you’re sticking around for dessert, Matt’s ingredient du jour is ruby chocolate, which he fuses into a delectable strawberry cheesecake.

Hot tip: Time your visit to watch the sunset over the river and you won’t be disappointed.

6 more Townsville restaurants worth checking out:

Shaw & Co – for eight different types of steak and mood lighting in City Lane (hello, date night!)

The Pier – perched over the water, this is the ideal spot to splurge on a seafood platter

A Touch of Salt – for casual fine dining and an exclusively vegan and vegetarian menu to boot

GYO – get hands-on with sukiyaki and shabu-shabu or order up from the Japanese tapas menu

Wild Goose Brews and Chews – two words: chicken schnitzel

The Palm House, The Ville – buffet-style feasting, but not as you know it

Have we left your favourite Townsville restaurants off the list? Tell us about them in the comments below.

*This post was first published in 2017 and updated in April 2019.

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Unpinned - Aged T-Bone Roast with Green Peppercorn Sauce and Yorkshire Puddings

Wow, that’s a heck of a long title for a blog post. Welcome back, dear reader! As you can see, we’re sticking to our FANCY food trend right now and cooking up some OLD MEAT! ‘What the heck is old meat?’ you may ask. According to Wikipedia, dry aging is a process where meat is hung or placed on a rack to dry for several weeks. It results in meat that is more flavorful and tender due to science and magic. And at first I scoffed and thought that I’d prefer my food NOT left in a cupboard for a few weeks, thank you very much. But now that I’ve tried 45+ day aged T-bone? Ruined. I’m ruined for boring normal meat for life.

And so I present to you:  Aged T-Bone Roast with Green Peppercorn Sauce and Yorkshire Puddings

Verdict: Is the Pintrest photo complete bullshit? - Not really! That’s pretty much what it looks like, although we don’t use polished wooden platters to eat off of.

Is it crazy expensive/time consuming/confusing? - Yes. Because we’re on a fancy kick. That shit is like $50 A POUND. 

Does it taste good? - YES. It tastes like it’s WORTH $50 a pound.

Aged T-Bone Roast with Green Peppercorn Sauce and Yorkshire Puddings

INGREDIENTS

1 kg aged T-bone steak

1 T olive oil

Sea salt and freshly ground black pepper

For the Yorkshire puddings

2 free-range eggs

125 ml milk

60 g flour

½ t salt

65 ml oil

For the green peppercorn sauce

375 ml beef stock

1 T olive oil

2 shallots, finely chopped

250 ml cream

2 T brandy (or 1 t brandy extract, which is alcohol free)

2 T slightly crushed green peppercorns

COOKING INSTRUCTIONS

Preheat the oven to 180°C.

Make the batter for the Yorkshire puddings 1 hour in advance.

Beat the eggs with the milk, add the flour and salt, and mix until smooth. Transfer to a jug and set aside.

Heat a frying pan, rub the meat with the olive oil and season. Brown the steak on both sides.

Remove from the pan, reserving the juices in the pan. Place the steak on a roasting tray and roast for 20 minutes, or until done to your liking.

To make the green peppercorn sauce, place the beef stock into a clean saucepan and simmer until reduced by half, about 10 minutes.

In the pan containing the meat juices, heat the olive oil and fry the chopped shallots until soft. Add the reduced stock, cream, brandy and peppercorns. Simmer until thick, about 15 minutes.

Remove the steak from the oven, cover with foil and allow to rest in a warm place for 15 minutes.

Increase the oven’s temperature to 220°C.

Place 2 t oil into each mould of a muffin tray. Place into the oven to heat up. Once the oil is hot, pour in enough batter to half fill each mould and return to the oven immediately. Bake for 15 to 20 minutes until golden and risen.

Serve immediately with the T-bone and green peppercorn sauce.

Here it is, all its dry-aged beauty. The first thing you may have noticed about this recipe is that the cooking temperatures and certain word spellings seem a little...foreign? Backwards? UNAMERICAN? Only my dear cooking partner James would be crazy enough to find us a UK recipe that required constant googling of ‘180 degrees Celsius to Fahrenheit’ (also god bless spell check because units of temperature measurement are hella hard to spell). 

The next thing you may notice is that the recipe calls for brandy, which I have quite a lot of sitting on my bar. This did us absolutely no good when I failed to pack it and bring it with me to the Kent household. So rather than trek back out into the cold, we improvised and used ‘White Christmas’ rum and brandy spirit mix. It’s a cheap and delicious way to booze up your hot cocoa and I highly recommend everyone grab a bottle the next time they spot one - excellent bang for your buck, and surprisingly delicious in a cream shallot sauce!

Thankfully a few years now of writing this blog has taught me a couple of things (remember the pie fiasco that required a whole bunch of dough refrigeration at 11pm?). I now actually READ the recipe before we begin, and so we knew to make the Yorkshire pudding mix first, so that it could chill while we worked on the steak. I would’ve left it for the 24 minutes it took us to finish the steak. James insisted we wait the full hour. Damn it.

MMM. Searing stage. Not nearly as quick as the skirt steak from our last attempt, but still surprisingly fast. I had fewer concerns about poisoning ourselves since this beauty just sears for flavor but bakes in the oven for actual, y’know, cooking.

My mouth is watering while writing this blog post. Can’t you just SMELL this picture?! It was amazing.

Then it was time to chop the shallots, wherein (as is custom) my eyes turned into pits of fiery red splintered glass shards. And there was much rejoicing. Rews and raw onions just don’t mix.

Here’s our reduced beef broth, getting the ol’ shallot and cream treatment. I don’t know what brilliant human realized that cream + broth = magic, but I love them for it.

Getting saucy! I probably spent 15+ minutes staring at the wall of spices in my local grocery store trying to find green peppercorns. Were they squishy? Dry? Did I need to pick them out of the tri-color peppercorn grinders? Were they strange British slang for something else, like capers? I did eventually find them, and behold - our green peppercorn sauce was born.

The steak while it was ‘resting’. Yup, that’s actually a thing we did. I figure if you’re gonna drop $50+ dollars a pound on some meat, you may as well do everything you can do to make it taste perfect.

Yorkshire pudding time! I can’t be the only one who had no clue that Yorkshire pudding does not actually refer to pudding. It’s a popover. Yes, I know - I was as shocked as you are. We heated the oil in the tin then poured our batter mix in. There was some serious bubbling and splatter, but we survived.

Little poufy pudding puffs, ready to bake!

LOOK AT THEM GO!

James modeling his Yorkshire puddings. Aren’t they cute and slightly grotesque looking? Like bread mushrooms. Or golden squishy rocks. They were delicious.

(I suppose they just look like popovers, really)

The table set for four, with some tasty peas on the side and epic red wine courtesy of Dave’s Fresh Pasta, where our hosts are part of their wine of the month club. The fancy meat is thanks to the brilliant folks over at M.F. Dulock, who offer an amazing meat share program.

My plate in its final form. I LOVE the bones.

Final final verdict: This was a fairly time-consuming recipe that wasn’t too difficult - things just needed time to rest and chill. Worthwhile, as it was INCREDIBLY delicious. If you’re ever looking to cook for a super special occasion or find a crazy deal on dry aged beef, go for it. Just be forewarned that it will ruin your appreciation for regular meat forever. 

[curutquit]

Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米.

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米 is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米 using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米:

{Take 1/4 of roasted duck 燒鴨.

{Prepare 1 of chilli pepper (not spicy).

{Prepare of Vermicelli 米粉.

{Make ready 1 tsp of soya sauce.

{Make ready 1 tsp of cornstarch.

{Make ready 150 ml of boiled water.

{Get 1-2 of pickled cabbage/potherb mustard (fresh) or ones in pack 雪菜.

Instructions to make Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米:

Just got them in the wet markets. Fresh!.

Rinse well and Soak those cabbage for 3-4 hrs. If not in hong kong can go into chinese stores and ask for a pack (雪菜) refer to top right picture in the photo. Even less work needed with packed cabbage.

Slice those chilli (non spicy ones) and shred those ducks. Remove all bones in the roasted duck..

Rinse out the cabbage again and squeeze out all water. Chop them up. In another bowl add a tsp of cornstarch, 1 spoon of light soya sauce and 150ml water and mix well..

No need to add anything.Throw in the cabbage in a high med heat pot/pan and fry for 1 min to dry up the water in cabbage abit. (If you have the packed cabbage just throw all duck, cabbage and chilli in the pot and heat it up and its done!).

Throw in the duck and mix well and let the oil of the duck comes out abit. 2~4mins.

Add in those chilli and the mix sauce in the pot. Mix well until you feel the sauce is boiling. (If its too sticky while cooking add in more boiled water/ if to watery cook longer).

Taste it, should be abit salty since this is best with any soup noodles..

Just cook a Vermicelli in water. When cooked place the Vermicelli with the water in a bowl and add those cabbage duck on top. Done! (can make a very mild chicken broth with the Vermicelli if you think the broth is bland) Leftovers can be kept in fridge for 2~3 days!.

So that's going to wrap this up with this exceptional food pickled cabbage & shredded duck vermicelli 雪菜鴨絲湯米 recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[trenttrendspotter]

Flavorful Foods Get Functional

Specialty food is the fastest growing segment in the food industry and at the Winter Fancy Food Show in San Francisco, California, which took place in January and was the first-of-the-year venue for tasting trends.   

Presented by the Specialty Food Association (SFA), a not-for-profit association with over 3,800 members, including food artisans, importers, buyers and entrepreneurs, the show featured 1,400+ companies exhibiting over 90,000 specialty foods – something for every palate.

“The Winter Fancy Food Show is where retail buyers, foodservice, and others in the food industry come to see just how much innovation is happening in our space,” said Phil Kafarakis, SFA president. It’s also where we spot the trends that will be shaping foods stories for the year.  

Here’s a brief report of what we saw and the people we spoke with.

Performance is the new organic  

“We are seeing an incredible amount of interest and innovation from brands using ingredients that not only taste great, but produce results you can feel, said Jeremy Grout, VP, sales VitaCup Inc vitamin-infused coffee and tea.  Consumer shopping habits have swung heavily in the direction of a few key trends. The snacking, collagen, keto and CBD space has exploded in the last few years and manufacturers that aren’t incorporating the ingredients/formats harmoniously with these trends are being left behind. 

CBD-infusions

Cannabidiol, or CBD, has become a massive opportunity for food and topical beauty products. But there are challenges. While increasingly popular, CBD is still very much in a pre-clinical-proof era. People are reporting anecdotal benefits for treating inflammation, sore joints, anxiety, depression, seizures and many more ailments. (Brands making these claims must follow the U.S. Food and Drug Administration’s requirements for a drug.) Foodies are crushing on CBD because food editors and micro-influencers have turned the compound into a darling ingredient and companies are dashing to throw it into every formula. Since CBD has been a marketing buzz word with little regulation, it’s sometimes hard to even know if CBD-touting products contain any compound at all. CBD has the potential to be even bigger business than it is news, so stay tuned to the science, politics and buying trends on CBD. It’s moving quickly.

Plant alternatives  

The relationship between plants and people is getting closer. Food is just one of many ways people are living with plants. “Plant based products seem to dominate conversations. I saw almost all retailers trying to make sure they had a good selection of plant based products for their customers,” said Michael Pan, founder of Pan Mushroom Jerky™.  “That of course has helped us and I don’t see that trend stopping anytime soon. Mushrooms continue to be used for everything and that’s exciting to see.”   

It was evident that plant-based categories continue to grow and elicit broader interest, and many buyers were on a mission to find more plant based-products to add to their sets.   

Bradley Tomko, west regional sales manager, Miyoko’s Kitchen of Petaluma, CA, said, “We received a very supportive response to our positioning as Plant Dairy–not Alternative or Non-Dairy–and that merchandising our products in line with traditional dairy would generate the most effective category growth. It is exciting to see how quickly the market is evolving.”

Fancy food to go

“Vegan, refrigerated, and keto friendly bars kept bubbling to the top” said Angela Bailey, senior brand manager of WoloSnacks™, makers of fiber-rich WanderBars for travelers, which touts its unique texture, high protein, low sugar, high fiber combo. “We have a broader market to target that can be a staple in diets rather than a trend. After all, everyone travels right?” 

Bars aren’t the only food people are eating on-the-go. “Over the past few years we’ve noticed a lot of growth in the cannoli category; not only are more stores bringing in both traditional cannoli shells and filling, but they’re also expanding their offerings with items like cannoli chips and ready to serve items, like chip & dip platters and grab & go cups. Traditional cannoli shells and filling can be a challenging item to bring in for locations without full-time bakery employees and these ready-to-serve items allow them to give consumers an innovative way to experience cannoli that also happens to be easily shared with family and friends,” said Emily Trotochaud, social media and marketing manager, Golden Cannoli Shells Company.

Better butter

In a sector where many products being marketed as dairy aren’t, there is a great demand for real dairy made premium. The interest and popularity of diets high in healthy fats continues to grow, highlighting the benefits of a premium, higher butterfat butter like Minerva Butter, which has the highest butter fat content at 85%. You can taste the difference. Consumers continue to expect transparency around where their food is coming from. For 125 years, Minerva has prioritized getting cream from American family farms who pasture-raise their cows. It is known as America’s oldest creamery and is experiencing more growth than ever.  

Frozen protein  

The National Peanut Board partnered with Crazy Richards Peanut Butter to roll out an entirely new category with the introduction of its new frozen snack line, Wholly Rollies – Frozen Protein Balls. Wholly Rollies was developed to make healthy snacking simple.  “As consumers continue gravitating toward snacking, the National Peanut Board is excited to be part of bringing new products to the freezer case. As a delicious, nutritious and portable snack, Wholly Rollies embody everything consumers are looking for,” says Ryan Lepicier, sr. VP, marketing & communications, National Peanut Board.

Everyday parchment

Food prep was a big part of Fancy Food this year. We’re seeing more natural ways to cook including with parchment paper. It’s a simple way to reduce toxins when cooking and storing food. PaperChef makes it easy to wrap and cook your food in natural parchment paper so you don’t have to rely on foil.  

Chocolate gets hot & spicy

Along with the global food influences from the Indian and Asian markets, hot peppers and bold spices are finding their way into specialty chocolate creations in the US market. The concept is now moving from the niche stage to mainstream on Main Street. Chocolatiers across the US continue to experiment with combining the sweet and savory and venturing into new product creations. SweetShop USA recently created Abuelito Mexican Hot Chocolate Truffle, which combines Hatch Green Chile, cinnamon and jalapeño in a Belgian chocolate ganache center. 

“While boxes of chocolate remain a gift staple on shelves, specialty chocolates purchased in smaller packages, as grab-n-go snacks continue to lead the growth segment,” said  Michael L. Moss, president, Sweet Shop USA. “Growing demand for traditionally seasonal offerings, like brittle and toffee, is transitioning these favorites from limited time holiday offerings to year-round staples in many retail chains.”

Edible whimsy

Function and fun met at several booths, including at Let Them Eat Candles, edible candles. “We were swamped with people telling us that Let Them Eat Candles was the most innovative product they saw at the show,” said Loree Sandler, a Let Them Eat Candles representative.

Rethinking Juice  

There has been a trend to consume less sugar which pushes companies to rethink the whole juice category. How do you offer lots of nutrition without too many ingredients and too much sugar? “You can no longer rely on citrus fruits and vegetables to do this because you end up consuming an extremely large amount of sugar. However, by finding awesome superfoods from around the world and including them in products, producers offer customers one-of-a-kind blends that draw from traditional uses of the ingredients. It also helps companies differentiate themselves from competition by offering more than just a drink; the juice now becomes part of the customer’s daily health ritual,” claims Nina Vukicevic, project manager, ArmedinaUSA

Companies are seeking to include more and more functional foods in their ingredients. Instead of simply offering orange juice or some sort of fruit blend, companies over the past few years have been featuring exotic ingredients such as maca, reishi, cordyceps, cacao, ashwagandha, matcha, etc. in their products. In turn, they provide their customers with way more nutritional value, often from ingredients that the customer wouldn’t otherwise consume, either because they simply don’t know about the ingredient or don’t buy it otherwise. Juices offer a quick, convenient way to consume a lot of nutritional goodness, especially when the ingredients include nutritional powerhouses from around the world. 

DJ Rassech, president, Deep Water USA Inc. with Deep Rose, hits the mark. He said, “Flower based drinks are going to get real big. They may not replace sodas entirely but they will take some junk off the market.”

“Sipping” soups  

“When we launched our innovative Heat and Sip soup cups in 2017, we were one of the first brands to address the trend of consumers wanting a healthier on-the-go beverage option, and I believe we are still the only brand which offers bone broths in this format,” said Ami Tseng, senior marketing manager, NONA LIM. “We’re seeing consumers drink soup or bone broth in the morning in place of coffee/tea, and throughout the day as either a light snack, lunch, or afternoon pick me up. Drinking bone broths as a post-workout recovery drink is also popular.”

Turmeric continues to be popular with consumers. “Our Turmeric Chicken Bone Broth Heat and Sip Cup is our best-selling bone broth online, and it will be available at Whole Foods nationally beginning in April this year. Ramen continues to grow in popularity as well, and is reflected in the range of products hitting shelves, for example Nona Lim’s clean-ingredient ramen cups and ramen kits (broth + noodles).”

Small meals, big protein

Freshe hits on a lot of trends we saw on the show floor. These celebrity chef designed, easy to open tins of wild caught tuna are perfect for portable small meals and snacking. 

Tractability to the tree  

There is growing demand to know where our food comes from. Each bottle of Origin 846 extra virgin olive oil has a lot number which corresponds to the actual set of trees on the company’s grove. Origin 846 does not blend from other producers and from other countries. “We own our groves, the organic format of our olive oil is picked by hand, and most of all, we are able to lead the quality control process from beginning to end,” said Dustin Gilman, representative of CHO AMERICA, producers of Origin 846. 

We expect to see these evolve and more develop at the Summer Fancy Food show in New York City, Jacob Javits Center, June 23–25, 2019. 

As seen in WholeFoodsMagazine

[closethead9-blog]

A Beginner's Guide to the Keto Diet for High-Fat, Low-Carb Newbies - Greatist

The Atkins diet may be a distant memory for a lot of us, but the thing about once-popular fads? They inevitably re-emerge. And along with the crop tops and overalls of the early 2000s, another craze making a comeback is the low-carb lifestyle—this time, in the form of the ketogenic diet. And with any trend, if you’re going to jump on board, you’ve got to know how to do it right. That’s where we come in to help you with this all-you-need-to-know guide to killing it at keto.

What Is the Keto Diet?

Although the ketogenic diet is more popular than ever now, its origins go back to 1923, when it was founded at the Mayo Clinic to treat epilepsy. Taking a high-fat and extremely low-carb approach to eating, the diet’s breakdown of macronutrients generally falls in the realm of 60-75 percent fat, 15-30 percent protein, and 5-10 percent carbohydrates.

Why go so low-carb? When the body isn't consuming carbs, it begins to use its fat stores as fuel. The liver breaks down fat cells, forming ketones that are used as alternative sources of energy. Once your body is in this state, it's supposed to facilitate fat loss more effectively than a higher-carbohydrate diet would—this is what you’d call being in a state of ketosis. (Here’s a good way to test whether you’re in ketosis.)

While there are parallels between the keto diet and the Atkins diet, what sets keto apart is that, unlike the latter, it doesn’t give an unlimited pass to protein consumption, since excess protein, like carbohydrates, gets converted to glucose—something we don’t want much of in order to reach ketosis faster. So, what can you eat?

What You Can Eat

Veggies

Unlike most other diets, it’s not “all veggies go” on keto. There’s really no such thing as a bad vegetable, but some are higher in carbs than others, going against keto principles. Instead of starchy root veggies, stick to those that grow above ground, plus high-fiber ones. Here’s a non-exhaustive list:

Leafy greens

Artichokes

Asparagus

Bell peppers

Broccoli

Cauliflower

Cabbage

Celery

Cucumbers

Fennel

Mushrooms

Onions

Sauerkraut

Tomatoes

Zucchini

Herbs and Spices

They’re perfect for adding tons of flavor to your food without relying on condiments (ahem, sugar). Go beyond the usual salt and pepper and season your meals generously with cumin and cinnamon, basil and oregano, parsley and sage, paprika and turmeric, garlic and ginger… you get the idea.

(Select) Fruits

Most fruits are too high in sugar to be acceptable for the keto diet, but there are some you can enjoy in moderation. Stick to small servings and try to limit your intake to one serving a day.

Avocados: High in fat and low in sugar, this is actually a fruit you can eat often on the keto diet.

Berries: Strawberries, blueberries, raspberries, blackberries, but stick to a small serving size (1 cup of blueberries could have 20 grams of carbs)

Lemons: Not that you’re actually chomping into a lemon as a snack, but just know that you can if the urge happens to strike. Or simply use it to flavor meals and beverages.

Fats and Oils

The cornerstone of the keto diet, fat is the macronutrient to really zone in on here, but make sure you’re feasting on the right fats. Recommended fats on the keto diet include:

Monounsaturated Fats (MUFAs):

Certain oils: Avocado, walnut, olive, and flaxseed are optimal.

Avocados: Worth a second mention.

Olives: Pair 'em with cheese for a keto snack plate.

Nuts and nut products: Just make sure the nuts haven’t been roasted in vegetable oil (oh, and no peanuts).

Saturated Fats:

Cow’s milk butter: It makes everything better.

Coconut products: Oil, butter, milk, cream, and shredded coconut to name a few.

Ghee: Cook just about anything in this delicious clarified butter.

Lard: Yes, bacon. Need we say more?

Medium-Chain Triglycerides (MCTs): With their ability to digest quickly and promote ketosis, MCTs are a super-popular addition on the keto diet. Coconut oil contains MCTs, but the pure stuff is usually available in supplement form as oils or powders that you can add to your coffee or drizzle onto food.

A note on polyunsaturated fats: While polyunsaturated fats are conventionally categorized as the good-for-you kind, the keto diet does warn of the inflammatory effects of omega-six polyunsaturated fats in vegetable oils and margarine. Be sure to balance them out with moderate quantities of omega-3 polyunsaturated fats, like fatty fish.

Dairy

Always go full-fat.

Cheeses: Cheddar, Swiss, cottage, gouda, ricotta… drooling yet?

Yogurt: Full-fat, plain, and unsweetened is the way to go.

Sour cream: To dollop on low-carb tacos or even use in keto-friendly baking.

Heavy cream: Add a few spoonfuls to your coffee or thicken curries and soups with it.

Proteins

Fat is the foremost way to keep your body in ketosis. However, protein is still a crucial part of the keto diet because it enables gluconeogenesis, a process that fuels some tissue and maintains glucose levels where ketones can’t. Include these on your plate to get your fix:

Poultry: Turkey works, but ideally, you want fattier cuts of chicken like thighs or wings.

Beef: Choose higher-fat cuts like steaks over lean ground beef.

Pork: Oh, hey, pork belly low-carb tacos!

Seafood: Especially oily fish like salmon, mackerel, sardines, and tuna.

Eggs: No more “egg white-only” omelets. Embrace the yolk, which is where all of the fat (and tons of nutrients) lives.

Other

Nondairy milk: Coconut is best, but don’t rule out unsweetened almond, cashew, and hemp milk too.

Bone broth: When you need something warm but can't have the caramel macchiato, go for this instead.

Some sweeteners: Sugar is totally taboo, but there are certain ingredients that are keto-approved to sweeten things up, like stevia, erythritol, and monkfruit—all in moderation.

What You Can't Eat

Grains: Bread, rice, pasta, and oats are all no-no’s. So are couscous, farro, barley, and bulgur. Even gluten-free grains, including quinoa, polenta, cornmeal, and millet are off the table.

Legumes and beans: While they’re high in fiber and provide great nutrients, they’re too high in carbohydrates to suit the keto diet.

Low-fat and processed dairy products: This is not the diet for light cream cheese or skimmed milk. In fact, milk should be used sparingly, since you don’t want to be consuming too many of those milk sugars. Stick to a splash in plain coffee rather than a full-on cappuccino.

Starchy vegetables: Starch = carbs. Carbs = off-limits. Might as well take beets, Brussels, butternut squash, carrots, corn, parsnips, potatoes, peas, and pumpkin off your grocery list.

High-sugar fruits: Fruit can be a refreshing palate-cleanser when you’re eating so many other richer foods, but most varieties are simply too high in sugar to support ketosis, including apples, bananas, grapes, mangos, and pears.

Dried fruit: Even the unsweetened dried apricots, raisins, dates, and prunes have way too much natural sugar to be kosher for keto.

Juices: It’s like drinking liquid sugar.

Any and all sugar: Whether it’s added or naturally occurring, sugar must be pretty much eliminated. Don’t forget, added sugars even hide in condiments like ketchup, teriyaki sauce, and relish, so read ingredient labels carefully.

Processed/packaged foods: They’re usually hotbeds of hidden sugar, trans fats, preservatives, and other very non-keto ingredients.

What’s Up For Debate

Peanuts and peanut butter: Although peanuts are high in fat, they’re also technically legumes and higher in carbohydrates than other nuts. While some keto eaters don’t see an issue with eating them in small amounts, others take a strict stance against them.

Soy: While tofu is a low-carb food, commercially available soy products like soymilk and soybean oil tend to be made with highly processed soybeans, and anything highly processed is forbidden on the keto diet. Vegetarians and vegans going keto could use tofu as a source of protein, but if you don’t have those restrictions, stick to meat, seafood, and eggs.

Alcohol: Most alcoholic drinks do contain sugar, and sugar means carbohydrates. It’s probably a better idea to fill your carb quota with vegetables, which offer more fiber and nutrients. If you really need to take the edge off, stick to spirits served with unsweetened club soda.

Condiments: It bears repeating: You’d be unpleasantly surprised by how many condiments, from barbecue sauce to Sriracha to even some types of mayonnaise, contain sugar.

7 Tips for Keto Success

Choose the right fats. At first glance, the keto diet can seem like an excuse to go totally nuts on all the fats. But it’s not just about quantity—consuming quality fat matters just as much, if not more. Be discerning about what types of fat you’re putting in your body, focusing foremost on monounsaturated fats and MCTs, good amounts of saturated fats, and moderate portions of polyunsaturated fats.

Don’t go overboard on the protein. Between the dairy, the meat, and the eggs, this high-fat diet can inadvertently turn into a high-protein one too. While protein is a key part of the equation, much of it can distract the body into producing glucose rather than going into ketosis.

Stay organized. Whether it’s ensuring that you’re hitting that 70-20-10-percent ratio of fats, proteins, and carbs, or having a keto-friendly meal on the table every night, take advantage of the many resources available to set yourself up for success.

Be mindful of electrolytes and fiber. As you cut the carbs, your body no longer stores as much water as it did when it had a greater glycogen supply. Stay hydrated with water and using both food and supplements to keep your electrolyte count high. Same goes for fiber—don’t skip out on digestion-aiding, low-carb vegetables just because you’re too busy enjoying all the cheese.

Give your pantry a makeover. If you’ve still got chips, cookies, bread, and soda in the house, there’s a chance temptation could win over—just a handful or two of pretzels, and you could totally derail your efforts to put your body into ketosis. There isn’t much wiggle room on the keto diet, which means there isn’t much room in your house for any food that isn’t keto-friendly. Get rid of whatever doesn’t make the cut and replace it with whatever does so that you still have plenty to eat.

Try Intermittent Fasting. Let’s be clear, this does not mean starving yourself. But research has shown that going for longer periods between meals can actually help to put your body in intermittent ketosis, which, in turn, has an appetite-suppressing effect. If you’re already comfortable eating the keto way, try fasting between the hours of, say, 7 p.m. and noon the next day (keep drinking water, though!) to take things one step further.

Exercise patience. We all may be used to instant gratification these days, but remember that you’re a human, not a robot. Your body won’t go into ketosis after just one day of eating no bread and all bacon. Typically, it takes a few weeks to adapt to the high-fat lifestyle, and the adjustment period could include bloating or the keto flu. Know that it’s normal and don’t get discouraged—you got this!

The Benefits of Going Keto

While most people know and embrace keto for its ability to burn fat with fat, it turns out there’s more a keto diet can do for you than just facilitate weight loss. Additional benefits of keto can include:

Reduced appetite: OK, so this one goes hand-in-hand with weight loss, but the high-fat, moderate-protein nature of the diet ensures that you’re more satiated by the food you’re eating and aren’t filling up on empty carbohydrates that do nothing for your hunger.

Better blood sugar levels: Research shows that by restricting the amount of glucose coming into the body, the keto diet has the potential to control and improve insulin and blood sugar levels, making it a promising option for those with type 2 diabetes.

A healthier heart: Yup, you read that right. Although we’ve been lectured for years on the negative effects of too much fat on cardiovascular health, there is some recent evidence that a low-carbohydrate, high-fat diet and being in ketosis can actually have positive effects on blood lipid and cholesterol levels.

Curbed epilepsy: Keto was founded by Dr. Russell Wilder at the Mayo Clinic as a way to treat epilepsy, and ongoing research confirms that Dr. Wilder had the right idea. The metabolic processes activated by ketosis may affect neurons in a way that, indeed, controls the frequency of epileptic seizures, all but guaranteeing the diet’s effectiveness as part of treatment for the condition.

Prevention of other inflammatory diseases: Studies increasingly show that a ketogenic diet’s direct correlation to enhanced mitochondrial activity and reduced oxidative stress may make it effective in the prevention and/or treatment of inflammatory diseases like Alzheimer’s and Parkinson’s.

But Is the Keto Diet for You?

Going keto may be the trend of the hour, but not everyone is cut out for the diet’s intense, high-fat regimen. Achieving ketosis can come with some gnarly side effects known as keto flu, a collection of symptoms ranging from headaches, mood changes, and nausea to fatigue, insomnia, and constipation. You may even experience less-than-pleasant breath. While these are actually all part of getting to ketosis, if the symptoms are especially severe, you may decide the diet isn’t quite your cup of tea.

What’s more, a severely low-carb diet may not be optimal as a long-term lifestyle, as its restrictive nature can lead to deficiencies of vitamins and minerals that can compromise bone and gastrointestinal health. Be mindful of your body’s reactions and consult a doctor to make your transition to and from the keto diet as safely as possible.

Most importantly, remember that just because your BFF is a die-hard keto advocate doesn’t mean that you have to be if it’s not working out as well for you. If adhering to the high-fat, low-carb thing is doing wonders for your energy and health, great! But your physiology, lifestyle, and mental well-being may respond best to a diet that includes all macronutrients and the occasional frosted cupcake—and that’s totally fine too. Do what’s best for you.

Source: https://greatist.com/eat/beginners-guide-to-the-ketogenic-diet

[lauradenno-blog]

Here's why veganism isn't for everyone...from a failed vegan

Published by Press Association. 

I know, I know, I know, I know. I know – this is dangerous territory. The same vegan community who pose gently with bowls of courgetti could be willing to beat me around the head with the vegetable from which it came should I bad-mouth their way of life…so I’ll try to tread lightly.

It’s totally understandable that the subject of food and diet is one that is so emotionally fraught and contested. Food is individualistic and central to our social lives, our economy, our physical self and our mental health – having tussled with years of bulimia, I know this better than most. Those who believe that one size doesn’t fit all when it comes to our diets are being held to ransom, dismissed as simply being stubborn, unhealthy, confrontational or just pure stupid.

“Look at her! Using real butter on her toast like a heathen!”

Truly, I am Quasimodo. I am an ex-vegan of six months who did the unthinkable and went back to a world of eating flesh, pus and chicken brains coated in fried batter. I am the dirt through which your legumes and cauliflower grow. I am the Croc and you are the Louboutin. I am the present-day beast, you are the beauty and I stare at your Instagram account while gnawing on a leg of raw lamb, spitting fleshy juices at my iPhone screen.

I’m okay with being Quasimodo though, and not just because he was a lovely chap, but I’m also okay because since successfully dislodging my fingers from down my throat for long enough to gargle an audible opinion, I believe that I deserve for my voice to be heard. A voice that is honest and shaped by six years’ worth of eating disorders.

Veganism – you might’ve heard of it? It occupies your social media feeds and provides ample ammunition for many a think piece to be thrown down the internet’s well, along with this one, maybe. What was once a diet constructed to protect animals, the environment and the human conscience, has now been hijacked and reincarnated into the more marketable terms of #cleaneating and #plantbased – trends centred on vanity and giving yet more reasons to feel completely inadequate.

Many of us who have grown up online are constantly searching for justifications as to why we are yet to fulfil our potential – to find love, unearth abs and build a successful career with tonnes of money. We’re trying to figure out why we are 28 and living with our mums, who still wash our underwear. Then came a-marching the polished, clean eating brigade with their laminated answers to our existential questions typed up in a minimalist font. Hey! Maybe you’re just ugly because you are eating the wrong things?

Courgetti, chai seeds, Instagram, bone broth, spirulina, kale, quinoa, yoga, coconut oil, beach waves, white teeth, high-waisted thongs and sparkly eyes. These are the ingredients for a perfect, alkalised life. Wake up and smell the fermenting nut milk, won’t you! It appears that you must now be beautiful and “plant-based” to give nutritional advice. Food historian and writer Bee Wilson, wrote on The Pool after being jeered and reduced to tears by fans of a prominent clean eating blogger: “The implication is that – forget knowledge – you are only allowed a view on nutrition if you are young with model looks.”

A lot of today’s nutritional prodigies do not come from a medical background and present no qualifications other than good genes and perhaps a wealthy family – yet dictate strict food rules that people ought to follow. It’s rather worrying that a lot of their followers don’t seem to even know the difference between a dietitian and a nutritionist. Nutritionists are not trained in the clinical aspect of nutrition and don’t undertake any clinical placements. To become a nutritionist in the UK, you can do an online course which takes just six days.

I became vegan because, having spent over a quarter of my young life structuring my life around the number on the scales, I was desperate for something new that might help me decrease it. New-age veganism was an opportunity for me to disguise disordered eating with smoothies and health concerns, built on hopes of clearing up my skin and looking beautiful, not necessarily to have a kinder attitude towards the planet. This may seem selfish, but it’s incredibly difficult to look after those around you when you can’t even look after yourself.

My veganism died a predictable death because of boredom and my utter unhappiness at not feeling as good as everyone had promised I would. Defeated and bloated, I spoke to dietitian Ursula Philpot, who specialises in eating disorders, for confirmation that I wasn’t a total dud. She said: “Interestingly, whenever anyone changes their diet, or when they cut something out of their diet, about 90% of cases will report some positive outcome. But actually, over time, that effect plateaus or even dips and the temptation then is to cut something else out to get that same effect.”

Teen years spent on pro-ana Tumblr posts graduated to stylised Instagram galleries, continuing to fuel a sugar-coated self-destruction, but this time rooted in fundamental classism. Growing up in Dudley and having parents who are both as down to earth as is humanly possible without plummeting into its molten core, this was all very new to me. My dad, by the way, grew up on boiled new potatoes, meat and veg in a terrace house and yet became a professional footballer for over a decade. What does that tell you?

Ursula describes the current eating culture as feeling “very superior”. She said: “If you can’t afford chia seeds and you don’t blend your green shakes then you’re in some way inferior where your food quality is concerned, which I don’t agree with.” Ursula believes that part of the problem lies in the language used by those promoting specific diets. “‘Clean eating’, what does that imply? Food doesn’t hold a moral value, it’s nutrition, not something you should be making moral judgements about”, she said.

Thankfully, the years of living with an eating disorder are behind me and I’ve now grown to recognise the importance of questioning why we might be tempted to cut things out of our diet.

If you are considering veganism for no other reason than wanting to lose weight or to look more beautiful, I suggest you think deeply about how this disguised restrictiveness could heighten your problems with food and potentially jeopardise your happiness. I also suggest that you take into consideration the ever blurring line between clean eating and veganism and be honest about what it is you are trying to achieve.

In a world of green smoothies, know that it’s okay to be a spud.