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caylos · 3 months ago

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Caylos: The Art of Deep Fried Chicken – Discover the Best Fried Chicken Experience

When it comes to comfort food, nothing beats the crispy, golden perfection of deep fried chicken. The satisfying crunch, juicy interior, and explosion of flavors make it a timeless favorite across the world. But what separates average fried chicken from the best fried chicken?

At Caylos, we have mastered the science and art of deep fried chicken, bringing you the ultimate crispy and flavorful experience. Whether you’re a fried chicken connoisseur or just looking to indulge in a delicious meal, this guide will take you through everything you need to know about deep fried chicken and what makes it the best fried chicken you’ll ever taste.

The Secret Behind Perfect Deep Fried Chicken

Making deep fried chicken is more than just throwing chicken into hot oil. It requires the perfect balance of seasoning, batter, and frying techniques.

1. Selecting the Right Chicken

The foundation of the best fried chicken starts with high-quality chicken. At Caylos, we source the freshest poultry, ensuring tenderness and juiciness in every bite.

Organic & Free-Range: For the best texture and taste.

Properly Brined: Enhancing moisture and flavor.

Evenly Cut Pieces: Ensuring uniform cooking.

2. The Perfect Marinade

A great deep fried chicken starts with an excellent marinade. Whether using buttermilk, yogurt, or a mix of spices, marinating is crucial for flavor infusion and tenderness.

Buttermilk Marinade: Creates a juicy texture and tenderizes the meat.

Spice Blends: Garlic, paprika, cayenne, black pepper, and salt for a bold taste.

Resting Time: Letting the chicken soak for at least 4 hours for maximum flavor.

3. The Crispy Coating

The hallmark of the best fried chicken is its signature crispy crust. Achieving the right crunch requires the perfect batter or breading technique.

Flour Coating: A mix of all-purpose flour and cornstarch adds a light, crispy texture.

Egg Wash: Helps the coating adhere better.

Double Dipping: For an extra crispy and flaky crust.

4. The Frying Technique

Mastering the frying process ensures the deep fried chicken is crispy on the outside and juicy on the inside.

Oil Temperature: 325-350°F (160-175°C) is ideal for frying.

Type of Oil: Peanut oil, vegetable oil, or canola oil works best.

Cooking Time: About 12-15 minutes per batch for a perfect golden brown color.

Resting on a Rack: Draining excess oil keeps it crispy.

What Makes Caylos’ Fried Chicken the Best?

At Caylos, we don’t just make deep fried chicken—we elevate it to an art form. Here’s why our chicken stands out:

1. Handcrafted with Passion

Each piece of our best fried chicken is hand-breaded and seasoned to perfection, ensuring that every bite bursts with flavor.

2. Unique Seasoning Blend

Our signature spice mix, perfected over the years, adds a unique taste that keeps customers coming back for more.

3. Perfect Crunch-to-Juice Ratio

With our special double-dip technique and high-quality oil, we achieve the ideal balance of a crunchy exterior and succulent interior.

4. Fresh Ingredients, Always

We believe in quality over everything, using only the freshest chicken and premium ingredients for our deep fried chicken.

5. Fried to Order

Unlike mass-produced fried chicken, we fry each batch fresh to ensure maximum crispiness and taste.

Variations of Deep Fried Chicken Around the World

Fried chicken is a global phenomenon, with each culture adding its unique twist to the dish. Here are some popular styles:

1. Southern Fried Chicken (USA)

The classic American deep fried chicken, known for its crispy coating and juicy meat, is seasoned with a mix of spices and fried to perfection.

2. Korean Fried Chicken

Twice-fried for extra crispiness, Korean best fried chicken is often coated in sweet, spicy, or soy-based sauces.

3. Japanese Karaage

Marinated in soy sauce, ginger, and garlic, then lightly coated in potato starch, this Japanese version is packed with umami flavor.

4. Indian Fried Chicken

Infused with turmeric, cumin, and chili, Indian-style deep fried chicken delivers bold, aromatic flavors.

5. Nashville Hot Chicken

Spicy and smoky, this Tennessee classic is drenched in a fiery hot sauce for an extra kick.

At Caylos, we take inspiration from these global styles to create our own unique version of the best fried chicken.

The Perfect Pairings for Fried Chicken

Enjoying deep fried chicken is even better with the right sides and dips. Here are some perfect pairings:

Classic Side Dishes

Coleslaw – Refreshing and crunchy.

Mac and Cheese – Creamy, cheesy goodness.

Biscuits – Buttery and flaky.

Fries or Wedges – The perfect crispy companion.

Dipping Sauces

Honey Mustard – Sweet and tangy.

Ranch Dressing – Creamy and herby.

Spicy Mayo – A fiery kick.

BBQ Sauce – Smoky and sweet.

At Caylos, we offer a variety of dips and sides to complement our best fried chicken experience.

Healthier Alternatives to Deep Fried Chicken

While classic deep fried chicken is indulgent, there are healthier ways to enjoy this dish:

1. Air Fried Chicken

Using an air fryer reduces oil usage while still delivering crispiness.

2. Oven Baked Fried Chicken

Coated with a crispy breadcrumb mixture and baked for a healthier option.

3. Grilled Fried Chicken

For those who love the flavor without the extra calories, grilling is a great alternative.

At Caylos, we also offer healthier options while maintaining the signature crunch and flavor.

Conclusion

The love for deep fried chicken is universal, and finding the best fried chicken is a journey worth taking. At Caylos, we take pride in our handcrafted, flavorful, and perfectly crispy fried chicken, ensuring an unforgettable experience with every bite.

Whether you’re a lifelong fan of deep fried chicken or new to the game, come and taste the difference at Caylos—where we serve nothing but the best fried chicken.

Are you ready to experience crispy perfection? Visit Caylos today and indulge in the finest deep fried chicken you’ll ever taste!

#Deep Fried Chicken #Best Fried Chicken

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pono-hawaiian-foods · 3 months ago

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What’s a Quick Way to Spice Up Popcorn for Movie Night?

Popcorn is the ultimate movie night snack—light, crunchy, and endlessly customizable. While classic butter and salt are always a good choice, why not take your popcorn to the next level with bold, savory flavors? One of the easiest and most delicious ways to upgrade your popcorn is by using furikake seaweed seasoning. This Japanese-inspired seasoning adds umami, crunch, and a slight saltiness, making your popcorn taste gourmet with minimal effort.

Let’s explore how to make the best furikake popcorn for your next movie night!

Why furikake is perfect for popcorn

Furikake is a Japanese-style seasoning blend that typically includes dried seaweed, sesame seeds, salt, and sometimes dried fish or bonito flakes. It’s known for its deep umami flavor and slight crunch, which makes it perfect for sprinkling over popcorn.

Using rice seasoning nori komi furikake on popcorn creates a delicious mix of salty, nutty, and slightly oceanic flavors—similar to the taste of sushi but in snack form. If you’ve never tried furikake popcorn before, you’re in for a treat!

How to make furikake popcorn in minutes

Making furikake popcorn is incredibly easy. You just need a few simple ingredients and about 5 minutes to prep.

Ingredients:

6 cups freshly popped popcorn (air-popped or stovetop)

2 tablespoons butter or neutral oil (like avocado or coconut oil)

2 tablespoons nori fume furikake (or your favorite furikake blend)

½ teaspoon salt (optional, depending on how salty your furikake is)

Instructions:

Pop the popcorn – Use your favorite method (air popper, stovetop, or microwave). Place it in a large bowl.

Melt the butter or heat the oil – Drizzle it evenly over the warm popcorn, tossing as you go to coat all the kernels.

Sprinkle on the furikake – Add the nori fume furikake while tossing the popcorn to ensure even distribution.

Taste and adjust – Add extra furikake or salt if needed.

Enjoy! – Serve immediately and get ready for a flavor-packed movie night.

Different furikake blends to try

While nori fume furikake is a great choice for popcorn, there are other furikake blends that can add different flavor twists:

Wasabi furikake – Adds a bit of heat for those who love spicy snacks.

Sesame furikake – Extra nutty and toasty.

Hawaiian-style furikake – Often includes dried shrimp or bonito flakes for a richer umami kick.

Try mixing and matching different types of furikake seaweed seasoning to find your perfect popcorn flavor!

Fun variations for furikake popcorn

Want to take your popcorn even further? Try these fun twists:

1. Spicy furikake popcorn: Add a pinch of red pepper flakes or sriracha powder along with your furikake.

2. Sweet & salty furikake popcorn: Drizzle honey or maple syrup over the popcorn before adding furikake for a sweet-savory combo.

3. Cheesy furikake popcorn: Mix in grated parmesan or nutritional yeast for extra umami.

4. Garlic butter furikake popcorn: Add garlic powder to the melted butter before drizzling it over your popcorn.

Why you’ll love Furikake popcorn

Super easy to make – Takes just a few minutes.

Big flavors with little effort – Furikake adds umami, crunch, and saltiness instantly.

Customizable – You can mix it with other flavors for a unique twist.

Healthier than store-bought snacks – No artificial flavors or preservatives!

Final thoughts

If you’re looking for a quick, delicious way to spice up your popcorn for movie night, Furikake Food is the answer. Whether you use rice seasoning nori komi furikake, nori fume furikake, or another blend, this simple seasoning takes popcorn to a whole new level with its savory, umami-packed flavor.

So grab a big bowl, sprinkle on some furikake, and enjoy your upgraded movie night snack!

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earthvitalsignimpact · 5 months ago

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Optimized Meal Plan for Dr. Elana

30 Years Old, 60kg

Designed for intensive Ashtanga Yoga practice

created by UEVS, the University for Earth Vital Signs, and the power of AI

Calories: ~2800 kcal | Protein: ~160g This meal plan supports strength, flexibility, joint health, and longevity while ensuring optimal protein intake, electrolyte balance, and recovery for her intense Ashtanga Yoga practice.

🌅 Post-Workout: Hydration & Recovery

✅ 1 young coconut (electrolytes & hydration) ✅ 1 scoop collagen powder (joint & muscle repair, this is experimental, never tried, no idea if it tastes ok, maybe better to have the collagen separate in water) ✅ A splash of lemon + Himalayan salt (extra electrolytes) ✅ Ice & straw made from papaya leaf stem (eco-friendly touch!) 🦾 Protein: 10g | Calories: 140

📌 Reference for Collagen:

Baar et al. (2019) suggest that collagen supplementation with vitamin C improves tendon & joint repair in active individuals.

Shaw et al. (2017) found that collagen peptides help maintain skin elasticity and improve connective tissue resilience.

A systematic review by Daneault et al. (2021) highlights collagen's benefits in joint health and muscle recovery, particularly for athletes.

🥣 Breakfast: Energy Bowl (Balanced Macros, Longevity-Boosting)

✅ 1 cup oats (fiber, slow-releasing energy) ✅ 2 tbsp hemp seeds (protein, omega-3s) ✅ 1 tbsp chia seeds (fiber, omega-3, gut health) ✅ ½ cup yogurt (probiotics & protein) ✅ ½ cup blueberries (antioxidants, brain health) ✅ 1 tbsp honey (natural energy) ✅ ½ banana + ½ avocado (balanced sugar, healthy fats) ✅ 1 kiwi (vitamin C for collagen synthesis) 🦾 Protein: 38g | Calories: 550

📌 Reference:

Vitamin C from kiwi and blueberries is crucial for collagen synthesis (Peake et al., 2019).

🥜 Snack 1: Protein & Nutrient Boost

✅ 20g almonds (healthy fats, lower omega-6) ✅ 2 tbsp pumpkin seeds (zinc for collagen synthesis) ✅ 1 small mango (vitamin C & digestive enzymes) 🦾 Protein: 18g | Calories: 300

📌 Reference:

Zinc and vitamin C improve collagen stability (Guilbert et al., 2020).

🥗 Lunch: Yoga Bowl (Protein & Recovery)

✅ 1 cup quinoa (complete plant protein) ✅ 100g grilled tempeh OR chicken breast (protein source) ✅ 1 cup spinach (iron & magnesium) ✅ 1 tbsp olive oil (healthy fats) ✅ 1 tbsp nutritional yeast (B12 & umami flavor) ✅ 1 tbsp pumpkin seeds (zinc, magnesium) ✅ 1 tsp turmeric + black pepper (anti-inflammatory) 🦾 Protein: 38g | Calories: 600

📌 Reference:

Curcumin in turmeric reduces joint inflammation and stiffness (Gupta et al., 2013).

🥤 Snack 2: Ultimate Smoothie (Anti-Inflammatory & Collagen Boosting)

✅ 2 tbsp chia seeds (fiber, omega-3) ✅ 1 tbsp flaxseed (linseed) (omega-3, gut health) ✅ 1 scoop plant-based protein powder (extra protein) ✅ 1 scoop collagen powder (joint & tissue repair) ✅ 1 tsp turmeric + ½ tsp ginger + pinch of black pepper (anti-inflammatory trio) ✅ 1 orange (peeled) (vitamin C for collagen absorption) ✅ ½ banana + 1 kiwi (natural sweetness + vitamin C) ✅ Water (adjust for consistency) 🦾 Protein: 35g | Calories: 450

📌 Reference:

Collagen peptide supplementation combined with vitamin C enhances tendon repair (Khatri et al., 2021).

🍣 Dinner: Grilled Salmon with Roasted Vegetables (Omega-3 for Recovery & Longevity)

✅ 150g grilled wild-caught salmon (rich in omega-3) ✅ 1 cup roasted broccoli (detoxifying cruciferous veggie) ✅ 1 medium carrot (beta-carotene for skin health) ✅ 1 small sweet potato (fiber & vitamin A) ✅ 1 tbsp extra virgin olive oil (healthy fats) 🦾 Protein: 50g | Calories: 700

📌 Reference:

EPA & DHA in salmon reduce inflammation and improve joint mobility (Calder, 2020).

🥚 Snack 3: Protein & Overnight Recovery + CBD Oil

✅ 2 boiled eggs (reduced from 3, to balance fats) ✅ 2 tbsp nutritional yeast (B12 & umami taste) ✅ 1 large apple + 2 tbsp almond butter (fiber, healthy fats) ✅ 1 cup kefir OR 1 oz cottage cheese (probiotics + casein for overnight muscle repair) ✅ 1 drop CBD oil (low dose 1 to 10mg, titration to effect, 1 mg might be enough for sensitive yogis, for relaxation and deep sleep – Note: CBD is illegal in some countries, including Bali). ✅ (Optional) 200-400mg Magnesium Supplement (supports relaxation, muscle recovery, and deep sleep). 🦾 Protein: 28g | Calories: 460

📌 Reference for CBD & Magnesium:

CBD oil supports muscle recovery, reduces inflammation, and enhances sleep quality (Rudroff & Sosnoff, 2018).

Magnesium supplementation helps regulate sleep quality and muscle function (Abbasi et al., 2012).

⚠ Important Note: CBD oil is illegal in some countries, including Bali, UAE, Singapore, and Japan. Travelers should research local laws before carrying or consuming CBD products.

#uevs #ashtangayoga #healthy food #healthylifestyle

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cafehardrockkk · 6 months ago

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Savor the Perfect Pairing: New York Strip Steak and Classic Cocktails

When it comes to iconic dining experiences, nothing captures the essence of a timeless meal better than a sizzling New York Strip Steak paired with Classic Cocktails. These culinary delights are more than just food and drinks—they are a celebration of flavors, tradition, and craftsmanship. Whether you’re a seasoned foodie or someone who simply enjoys indulging in a sophisticated meal, this classic duo has something to offer that never goes out of style.

The Allure of the New York Strip Steak

The New York Strip Steak is a cut that embodies quality and character. Known for its rich marbling, robust flavor, and tender texture, the New York Strip has earned its place as one of the most beloved steaks around the world. Sourced from the short loin of the cow, this cut delivers the ideal balance between tenderness and a satisfying chew, making every bite a savory masterpiece.

But what sets the New York Strip apart is its simplicity. Unlike other cuts that may require elaborate seasoning or complex sauces, a perfectly cooked New York Strip needs only a sprinkle of salt and pepper to bring out its natural flavors. Seared to perfection on the grill, pan, or in a broiler, the caramelized crust and juicy center make it a go-to choice for steak lovers.

Whether you prefer your steak rare, medium-rare, or well-done, the New York Strip remains a versatile favorite that caters to every palate. Paired with a side of creamy mashed potatoes, crisp vegetables, or a fresh garden salad, this steak offers an unparalleled dining experience.

The Magic of Classic Cocktails

A meal featuring a New York Strip Steak deserves a beverage that complements its depth of flavor. Enter the world of Classic Cocktails. These timeless drinks have stood the test of time for a reason. They are carefully crafted, balanced, and designed to enhance your dining experience.

When enjoying a New York Strip, some of the most popular classic cocktails include the Old Fashioned, the Manhattan, and the Whiskey Sour. Each of these drinks offers a unique flavor profile that pairs beautifully with the rich and savory notes of the steak.

Old Fashioned: This cocktail is a straightforward blend of bourbon or rye whiskey, bitters, a sugar cube, and a twist of orange peel. The smoky, slightly sweet flavor of the Old Fashioned cuts through the richness of the steak, offering a harmonious balance that delights the senses.

Manhattan: Made with rye or bourbon, sweet vermouth, and a dash of bitters, the Manhattan is a sophisticated drink with a slightly herbal finish. Its complex flavors highlight the natural umami of the steak, making it a perfect partner for a hearty meal.

Whiskey Sour: A refreshing combination of whiskey, lemon juice, sugar, and a touch of egg white for froth, the Whiskey Sour offers a bright contrast to the savory notes of the New York Strip Steak. Its acidity and sweetness cleanse the palate, allowing you to savor each bite with renewed appreciation.

Crafting the Ultimate Dining Experience

At Hard Rock Cafe, the magic of pairing a New York Strip Steak with Classic Cocktails is brought to life. The menu celebrates the essence of both traditional flavors and modern tastes, ensuring that every meal is a memorable experience. Each dish is prepared with care and precision, and the classic cocktail selection is curated to complement every course.

The key to a remarkable dining experience is balance—not just in flavors, but in ambiance and service as well. Hard Rock Cafe excels at creating an atmosphere where guests can relax, indulge, and enjoy the timeless pleasures of good food and drink.

The New York Strip Steak, with its hearty and satisfying flavors, combined with the elegance of a well-made cocktail, creates a sensory journey that feels both luxurious and familiar. It’s an experience that appeals to the refined tastes of seasoned diners and the adventurous spirit of those trying something new.

The Importance of Tradition in Modern Dining

In today’s fast-paced world, where food trends come and go, there’s something profoundly comforting about traditional pairings like steak and cocktails. These classic combinations remind us of the importance of quality, authenticity, and attention to detail.

A New York Strip Steak is a testament to the art of butchery and cooking. It represents a time-honored process that values patience and skill. Similarly, Classic Cocktails are a nod to the craftsmanship of bartending, where each ingredient is chosen with care, and each drink is made to exacting standards.

By enjoying these classic staples, we pay homage to the culinary traditions that have shaped dining culture for generations. They remind us that sometimes, the simplest pleasures are the most satisfying.

Indulge in Timeless Flavor

For those who appreciate the finer things in life, few experiences are as satisfying as sinking your teeth into a perfectly cooked New York Strip Steak while sipping on a Classic Cocktail. The combination of rich, hearty flavors and smooth, balanced drinks is a celebration of tradition, taste, and the joy of a great meal.

Whether you’re dining out for a special occasion or simply treating yourself to a night of indulgence, this pairing offers a timeless way to elevate your evening. So, the next time you’re looking for a culinary adventure that’s both classic and contemporary, be sure to savor the unbeatable duo of a New York Strip Steak and Classic Cocktails. You won’t be disappointed.

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sslbelacan · 11 months ago

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Authentic Malaysian Flavors: The Ultimate Guide to Belacan Supplier Manufacturer in Penang

Belacan, a staple in Malaysian cuisine, is renowned for its unique, pungent flavor that enhances a variety of dishes. For those seeking top-quality belacan, finding a reliable belacan supplier manufacturer in Penang is essential. This article explores the best practices for sourcing belacan, the significance of Penang in belacan production, and the advantages of choosing a trusted belacan supplier manufacturer.

The Essence of Belacan in Malaysian Cuisine

Belacan, also known as shrimp paste, is made from fermented ground shrimp or krill mixed with salt. It's a key ingredient in many Malaysian dishes, offering a rich umami flavor that cannot be replicated. The preparation process involves fermenting the shrimp, which is then sun-dried and formed into blocks.

Why Penang is the Hub for Belacan Production

Penang is famed for its culinary heritage, and belacan plays a significant role in this reputation. The region's coastal access ensures a fresh supply of shrimp, which is crucial for high-quality belacan. Additionally, the traditional methods of belacan production have been passed down through generations in Penang, ensuring an authentic taste.

Choosing the Right Belacan Supplier Manufacturer in Penang

When selecting a Belacan Supplier Manufacturer Malaysia, consider the following factors to ensure you receive the best product:

Quality of Ingredients: Ensure that the manufacturer uses fresh, high-quality shrimp.

Traditional Methods: Look for manufacturers who adhere to traditional fermentation and drying methods.

Hygiene Standards: The production facility should maintain high hygiene standards to ensure the safety and quality of the belacan.

Reputation: Research the manufacturer's reputation through reviews and testimonials.

Benefits of Partnering with a Trusted Belacan Supplier Manufacturer

Partnering with a reputable belacan supplier manufacturer in Penang, such as SSL Belacan, offers numerous benefits:

Consistent Quality: Established manufacturers maintain consistent quality, ensuring that the belacan meets your culinary needs.

Authenticity: Traditional production methods preserve the authentic taste of belacan.

Expertise: Experienced manufacturers bring a wealth of knowledge and expertise to the production process.

Reliability: Reliable suppliers ensure timely delivery and consistent product availability.

SSL Belacan: A Leading Name in Belacan Production

SSL Belacan stands out as a premier belacan supplier manufacturer in Penang Belacan Supplier Manufacturer, known for its commitment to quality and authenticity. The brand uses only the freshest shrimp and adheres to traditional fermentation techniques, ensuring a superior product. SSL Belacan's dedication to maintaining high hygiene standards and consistent quality makes it a preferred choice for chefs and food enthusiasts alike.

How to Use Belacan in Your Cooking

Belacan can be used in various ways to enhance the flavor of your dishes:

Sambal Belacan: A spicy condiment made by mixing belacan with chili peppers, lime juice, and sugar.

Curries and Stews: Add a small amount of belacan to curries and stews for a rich, umami flavor.

Stir-fries: Use belacan in stir-fries to add depth and complexity to the dish.

Marinades: Incorporate belacan into marinades for meat and seafood to enhance their flavor.

Conclusion

Finding the right belacan supplier manufacturer in Penang is crucial for ensuring the quality and authenticity of this essential ingredient. With its rich culinary heritage, Penang is the ideal location for sourcing high-quality belacan. SSL Belacan, a leading manufacturer in the region, exemplifies the best practices in belacan production, offering a product that meets the highest standards of quality and taste. Whether you're a professional chef or a home cook, choosing a trusted supplier like SSL Belacan will elevate your Malaysian dishes to new heights.

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lovethephotoo · 3 years ago

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Smart Travel Hack and Underrated NYC Food/Drink Guide

Traveling to the USA? Don’t want to pay international fees? Have an unlocked Apple iPhone or Samsung Galaxy?

Invest in a T-Mobile Prepaid SIM Card which has Unlimited Talk, Text, and Data in the USA for 30 days. The price is about 50 dollars. The link is in the sources section. Therefore, post that selfie or video chat your family/friends while enjoying a bite to eat/drink in the USA.

New York City is one of the most popular cities to travel within the United States. But there is a saturation of entertainment options and it can be overwhelming. As someone who likes to plan ahead and willing to try anything, please see below for the food/drink items that anyone should experience once in their lifetime. It would satisfy anyone’s palette. Also, it is important to support local and small businesses.

Many of these items are underrated!

Ceviche

This dish is a staple in many cultures and extremely popular. The seafood which can be shrimp or fish is cured in citrus juices like lemon or lime. Therefore, it is safe to eat! Afterwards, it is tossed and spiced with red onions, tomatoes, cilantro, salt/pepper, and red pepper flakes. There are flavors of acidity, salty, and spicy mixed into one.

Macarons

It is the ultimate French pastry. These cute sized treats are great to eat with afternoon tea. They have a slightly sweet and nutty flavor. Macarons are made from meringue. There are many flavors from lemon, coffee, pistachio, and etc. Laduree makes the best ones and they make great gifts for the holidays. It is worth every penny.

Taiwanese Beef Noodle Soup

The best comfort food on a fall/winter day. The soup is spiced with Chinese five spice and it has the perfect flavor that is not too spicy. The scallions add an allium bite. There are huge pieces of beef that is tender and fall right off the bone.

Flat White

The best alternative to an Americano that is not too bitter/acidic. There is not too much steamed milk and the flavor is still silky. It is easy to drink and the caffeine count is not too high. But, the coffee art is beautiful.

Soup Dumplings

They are usually referred to as the little pocket of joy. As the name states, there is soup in the dumpling shell. The flavor is umami and it is important to air out the dumpling before consuming or you will burn your entire mouth! The best added condiments to the dumplings are pickled ginger and black vinegar.

Pan Fried Seafood Noodles

The crunch of these egg noodles are the best. They are fried and slathered with a seafood stir fry surrounding Chinese Broccoli. The dish is originally from Hong Kong and served in many Cantonese/Chinese gatherings with family and friends.

Shaved Ice

A hidden secret that is very well liked on the West coast especially Hawaii. The texture is like snow and doused with fruit syrups that have a sweet flavor. The sweetness is not sickly and the fresh fruit is a good addition. My favorite is always mango and strawberry!

Poke

Another item that is favored on the West Coast and is competitive to sushi. Poke is a type of sashimi dish that is usually made from tuna or salmon. It is usually cured with some soy sauce or shoyu. It can be made for lunch or dinner and be eaten anytime of the year. The best toppings to a Poke bowl consists of seaweed salad, cucumbers, radish, pineapple, roe, and sriracha mayo sauce.

Sources:

https://www.amazon.com/T-Mobile-Prepaid-Unlimited-United-States/dp/B0776RRR9Y

https://www.timeout.com/newyork/news/new-york-city-is-the-city-most-people-want-to-visit-and-live-in-072622#:~:text=According%20to%20NYC%20%26%20Co.%2C,reach%2063.7%20million%20in%202023.

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magazinefood · 2 years ago

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What are the introduction and types of food flavours?

Food Flavours refer to the sensations that we experience in our mouth when we eat or drink something. These sensations include taste, aroma, texture, and temperature. Food flavors are an essential aspect of culinary art, as they can influence our perception of food and ultimately, our food preferences. In this article, we will explore the different types of food flavors, their sources, and how they contribute to the overall eating experience.

Taste Flavors Taste refers to the sensation that we experience on our tongue when we eat or drink something. The human tongue can detect five primary tastes: sweet, salty, sour, bitter, and umami. Let's take a closer look at each of these taste flavors:

Sweet: Sweet taste is associated with the presence of sugar or carbohydrates in food. This taste is pleasurable and can be found in fruits, vegetables, grains, and processed foods.

Salty: Salty taste is associated with the presence of salt in food. This taste is essential for maintaining proper fluid balance in the body and can be found in many processed foods, snacks, and condiments.

Sour: Sour taste is associated with the presence of acid in food. This taste is found in citrus fruits, vinegar, fermented foods, and certain dairy products.

Bitter: Bitter taste is associated with the presence of alkaloids in food. This taste is not as pleasurable as other tastes, but it can be found in coffee, chocolate, certain greens, and other vegetables.

Umami: Umami taste is associated with the presence of glutamate in food. This taste is often described as savory or meaty and can be found in soy sauce, mushrooms, and meat.

Aroma Flavors Aroma refers to the smell of food, and it plays a crucial role in our perception of taste. When we eat food, the aroma molecules enter our nasal passages, and they interact with the receptors in our olfactory system. This interaction enhances the taste experience and can influence our food preferences. Here are some examples of aroma flavors:

Fruity: Fruity aroma is associated with the smell of ripe fruits, such as apples, berries, and citrus.

Floral: Floral aroma is associated with the smell of flowers, such as jasmine, rose, and lavender.

Spicy: Spicy aroma is associated with the smell of spices, such as cinnamon, cloves, and nutmeg.

Earthy: Earthy aroma is associated with the smell of soil or mushrooms, such as truffles.

Roasted: Roasted aroma is associated with the smell of roasted nuts, coffee, and chocolate.

Texture Flavors Texture refers to the physical characteristics of food, such as its hardness, softness, crunchiness, and creaminess. Texture can influence our perception of taste and can affect our food preferences. Here are some examples of texture flavors:

Crunchy: Crunchy texture is associated with the sound and sensation of biting into something crispy, such as chips or crackers.

Chewy: Chewy texture is associated with the sensation of resistance when we chew food, such as gum or candy.

Creamy: Creamy texture is associated with the smooth and velvety sensation of food, such as ice cream or whipped cream.

Crumbly: Crumbly texture is associated with the sensation of food that falls apart easily, such as cookies or cake.

Gooey: Gooey texture is associated with the sensation of food that is soft and sticky, such as caramel or cheese.

Temperature Flavors Temperature refers to the degree of heat or coldness of food. Temperature can affect our perception of taste and can influence our food preferences. Here are some examples of temperature

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heureuxblog · 6 years ago

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PIXEL'S CAFE: AN OASIS FOR PLAYERS, A USUAL PLACE FOR DINERS

A person ascertains the word pixel, and he swiftly relates it to technology. When he probes for a profound meaning, he extends his search in all of his information sources. The term is defined by the dictionary as any of the small discrete elements that together constitute an image. What he didn’t fathom is that Valenzuela City slightly diverges from the normal interpretation of pixel.

In a street of Malanday, Pixels Café can be located. One of the owners of the establishment was inquired about the business. A smile dominates Elaine Samonte’s face, perhaps she was reminiscing and became nostalgic by the blissful memories of the past while responding to the presented questions.

HISTORY

The Samonte family, consisting of four progenies and two parents, lived the standard life in the 80’s and 90’s. They had somewhat dissimilar but interconnected interests, probably because of their age intervals and priorities in life. The youngsters entertain themselves and also bond with each other by playing retro games ruled by 8-bit fictional characters, while the adults get immersed in establishing their careers to assist their financial needs. Furthermore, the matriarch is fond of food-related business endeavors, while her husband is into coffee and restaurants.

Almost two decades later, September of the year 2017, Pixels Café was introduced to the world. The 8-bit characters that once existed only on screens seem to morph into reality. Elaine’s childhood had a tremendous influence in the enterprise itself. The name of the café came from the retro games that Elaine and her siblings played during their youth. Their mother and father’s enthusiasm in the field was a cherry on top. Everything fell in place.

Along the way, erecting this kind of business requires expertise, because as the owner, the objective is to satisfy the cravings and taste buds of your costumers. There was a faint inconvenience in the food formula and menu, for the siblings and their parents, despite their fondness of edible delicacies were not cuisine specialists. The Samonte household’s determination and dedication were tested in finding a consultant chef, and fortunately, they were able to commission one to resolve the issues.

WHAT’S NEW?

In order to be irreplaceable, one must be different. Elaine and her brothers pondered the menu names to make it unique from other restaurant menus. Marvin the Martian, Bugs Bunny Pork Liempo, Leonardo Waffle Split, Raphael Oreo Delight, Michaelangelo Fruity Overload, and Superman Classic originated from the distinctive epithets and recollections of the family long-ago.

Succeeding platters at Pixels Café also exhibited the tantamount scheme of its creators. The Granny’s Sweet and Sour Fish attempted to make an impression using batter fried fish swimming in homemade sauce and spring onions, and it did leave flavors on some parts of the fish. The balance of the seasonings were satisfactory, the sweet having a battle with the sour. On the other hand, in terms of presenting itself to its beau, it seemed lackluster.

Pixel’s Burger Overload was a fantasy. Perhaps it felt tremendous anxiety worrying about the great responsibility attached to its name overload that it completely forgot what it’s supposed to be. The fried potatoes resting beside the freshly baked brown buns had the same frequency as the fingers of human hands. Burgers should not also hesitate to increase their proportions, it’s a part of growing up. On the brighter side, the patty was overloaded with spices and salt- delivering the ultimate umami.

Arriba! Arriba! Nachos was a glass half-filled with water—the union of nachos, beef, black olives, cheese sauce, fresh tomato salsa and chives should have been extensive that may result to a satisfying feeling. A shrimp went solo on Shrek pesto, with the pasta tasting creamy from the olive oil and parmesan. It had high notes of pepper and earthy flavors. The best symphony would be possible with more accompaniment.

The tang of Greek Foam-covered Iced Coffee in the style of Oreo and vanilla should be amplified like the music on a Friday night as well as the Dark Choco and Wintermelon Milktea. Wonder Berry makes individuals contemplate whether they are granted with icing sugar and ice cream that was originally written on the menu, or a strawberry jam with faint traces of sweet flavors.

The Porky Pig Sisig, pork liver and jowls were bombarded with white onions, citrus, chives, and fried egg. Meat pops moderately in the mouth, yet the pork was vaguely controlled by its oiliness, and the general texture.

Raphael Oreo Delight was included in the dean’s list. Edges of the plate were overlapping with the patterned sunset-colored waffles. Oreo and whipped cream smooched caramel syrup above the pancake. Savoring this piece of heaven guarantees brief but genuine euphoria.

Other parts of the café were dedicated to entertainment. Guests were awed by the set of games that amuses the contenders, such as UNO cards, jenga, and varieties of board games. The atmosphere was congenial; the people are able to have a rapport with the café and its staff. Places must have good ventilation in all areas, and this is one of the factors that has a room for rectification.

Surfeited with delicacies, a final question wafted the air. What makes people come back? Elaine stares and reflects for a moment, before stating that it’s not just about the foods that you offer, it’s also about the ambiance of the place. The world can be tiring, a person needs his safe haven to rest his eyes and stretch his muscles to face another day ahead.

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chopttravels · 7 years ago

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Fish Sauce: The Heart of Vietnamese Cuisine

Location: Phu Quoc, Vietnam

If you love Southeast Asian food, you most likely know the wonders of fish sauce. It’s the umami-packed, savory heart of most dressings and sauces in that part of the world. Whether it is immediately detectable to the consumer or not, it’s the secret ingredient that defines the best Vietnamese dishes. When we found out that the location where most fish sauce is made is a tropical island with stunning beaches and bountiful open-air markets, it suddenly became critical that we go to the source. In preparation for a round of Vietnamese destination specials, Chopt’s chef Aneesha Hargrave, illustrator extraordinaire Joana Avillez and I flew 20-plus hours to the island of Phu Quoc to visit our friends at Red Boat fish sauce and get a handle on their stinky, delicious production.

Google the island of Phu Quoc and the image results define your notion of paradise: white sand, bright blue water, palm trees—the whole kit and kaboodle. The island is so far south and remote, the tourist industry is only just beginning to burgeon, with resorts dotted along the coastline, some with beach shacks, and others taking design inspiration from Disneyland. Fishing has always been the leading industry here, specifically black anchovies used to make fish sauce and it’s Chopt’s source for fish sauce in all our restaurants. Turquoise and red wooden boats sail four hours out into the sea by moonlight, finally anchoring in the wee hours of the morning. They release a net into the water and haul tons (literally) of anchovies onto the deck of the boat. Chef Aneesha went along for the grueling, all-night adventure, without so much as a place to rest or sit on board. She captured swarms of metallic, glimmering fish dramatically lit by floodlights in the pitch black night and experienced the rush to toss them with sea salt and preserve their peak freshness on the long trip back to shore.

Once at the factory, we got the play-by-play from Red Boat’s founder, Cuong Pham. The process is reassuringly straightforward: 14 tons of the heavily salted fish are transferred to traditional wooden barrels, which are 10 feet tall and outfitted with a spout at the bottom. Each one produces 3,000 litres of fish sauce. They are simply left to ferment for a year, ultimately turning to liquid. The heavy salting encourages the process of lactic acid fermentation, and results in a light brown, tasty liquid that is clean and clear, the color of an amber brewed tea. It’s as simple as that, no preservatives or additives necessary, the same recipe for centuries past, and—hopefully—generations to come.

#Vietnam #fish sauce #southeastasia #ChoptTravels

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chestnutpost · 6 years ago

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5 Ways We’re Powerless Against Junk Food Marketers And What To Do About It

This post was originally published on this site

When is addiction a good idea for an advertising slogan? When it’s shilling potato chips, apparently.

In the ’60s, Lay’s potato chips’ ”betcha can’t eat just one″ campaign linked the irresistibility of junk food with the reality of mindless overeating. In the ’90s, Pringles told us that “once you pop, you can’t stop.” Were these promises, or were they threats?

For many of us, they were predictions of a future in which junk food would rule over us all and we would just be its bidding-doing serfs. Here’s an example: According to the Dietary Guidelines Advisory Committee, the “food” that’s our No. 1 source of calories is “grain-based dessert,” which includes the empty calories found in, among other things, cakes, cookies, doughnuts and granola bars. (Also in the top 10: bread, pizza, soda, energy drinks and sports drinks.)

If you’re watching yourself reach for that sleeve of Oreos or that bag of “fun size” treats and feeling more and more out of control, you’re not alone. Research indicates that cravings for ultra-processed snacks like these are unrelated to hunger.

People speak jokingly about being “addicted” to junk food, but that comparison might be more accurate than previously thought. Sugar has been shown to activate our brains in much the same way cocaine does. And a study published last year indicates that people who reduce intake of highly processed foods can experience some of the same physical and psychological symptoms as people who are withdrawing from tobacco or marijuana use, including irritability and headaches.

Yes, we’re often powerless against the delights of impulse buys at the checkout counter, the charms of the office vending machine or the temptations of the birthday party treat table. But we’re all perfectly rational people, right? Why is this happening to us?

Reason 1: You’re a human being

“It’s innate that people like junk food,” said Zata Vickers, a professor in the department of food science and nutrition at the University of Minnesota. [Her favorite junk food: “Before I gave up salty things, Cheetos were my most irresistible.”]

“We’re born with a liking for sweetness and umami, and by about age 6 months, we acquire a liking for salt,” she said. Junk foods have picked up on that manufacturer-original-equipment we’ve been issued and figured out how to give us more and more of exactly the tastes we’re born wanting.

In addition to these innate preferences, Vickers said, humans quickly learn to seek out foods with high caloric density. “We can’t detect vitamins or minerals, but we’re really good at learning to spot density. We figure out pretty quickly that we can eat a salad that’s a mountain of just lettuce, onions and shredded carrots and feel one way, or eat 1/10 the volume of Häagen-Dazs and feel nicely satisfied.”

Reason 2: You have taste buds

In fact, you have as many as 10,000 of them, visible as small bumps on your tongue, the roof of your mouth and throat. Each of these bumps, called papillae, holds up to 700 taste buds, and each one of those has as many as 80 specialized taste-receptor cells. “More DNA is dedicated to flavor-sensing than to any other bodily system, including the brain and eyes,” said Mark Schatzker, author of The Dorito Effect: The Surprising New Truth About Food and Flavor. (His favorite junk food: No surprise, Doritos.)

So here you are, with all this taste-sensing equipment and with a brain that’s designed to encourage you to eat the foods you need to thrive. And while many folks point to individual ingredients as culprits, “Salt, sugar and fat were in easy supply for decades before the obesity crisis, and they didn’t lead to our undoing,” Schatzker said. What hasn’t been around before now, he said, are industrially produced flavorings that send our taste buds into overdrive.

He calls it “flavor dose creep,” and he said it’s exemplified by riot-of-flavor products like Doritos Jacked Ranch Dipped Hot Wings tortilla chips. “It’s a tortilla chip that taste like chicken wings dipped in hot sauce and then dipped in salad dressing,” he explained. “A tortilla chip on its own has salt, fat and carbs. But it’s the flavorings on these Doritos that make you want to keep eating them.”

Armed with a scientific roadmap of the human palate, the mission of food manufacturers has been to load foods up with so much flavor that they leave the realm of “mmm, tastes good” and enter into a zone that former Food and Drug Administration Commissioner David A. Kessler, author of The End of Overeating: Taking Control of the Insatiable American Appetite, described as “hyperpalatability.” We love to eat things that taste good. So it stands to reason we’ll really love foods that taste supergoodfingerlickinlicious. And, it turns out we do ― we really, really do.

Reason 3: You are, literally, an “eating machine”

Your ancestors probably had lost at least a few of their teeth by the time they reached adulthood, but odds are you’ve got pretty close to the full set of 32 flossed, brushed and gleaming choppers. Not only are you probably more efficient at eating than they were, but food manufacturers are smoothing the way down your gullet with foods that have what’s called “vanishing caloric density.”

The Platonic ideals of this concept are humble, orange-dusted Cheetos, described by their manufacturer as cheese-flavored puffed cornmeal snacks but known to many people as “Satan’s doodles.” In Michael Moss’ Salt Sugar Fat: How the Food Giants Hooked Us, food scientist Steven Witherly described how easy it is to binge on the cheesy-salty puffs: “If something melts down quickly, your brain thinks that there’s no calories in it … you can just keep eating it forever.”

Other examples of this concept abound in foods that are marketed to children. Even a toddler can inhale a squeeze pouch of applesauce in a matter of moments. Or try handing a 5-year-old a Go-Gurt and time how quickly it takes to reach the bottom (and ingest 10 grams of sugar in the process). Bottom line: Cavemen had to work to masticate their food. Our super-packaged food has done the hard work for us before we even start.

Reason 4: You have happy childhood memories

Blame your mom and that gorgeous layer cake she baked every year on your birthday. Blame those junior high sleepovers when everyone bonded over pizza. Junk foods tend to be associated with some of the most relaxed and celebratory times of our lives, Vickers said.

“If you go to a birthday party when you’re a child and you have fun, you’ll associate the foods that were served at the party with positive social interactions,” she said. “I swear that a big reason people like pizza is because of its associations with things like Friday nights watching TV with the family or going out for casual meals with friends.

“Think about it. You don’t serve chips at formal, stuffy dinners. You serve them at times and places where people are having fun. When we associate a food with something positive, we’re more likely to want to eat it.” And junk food, it turns out, always seems to turn up when the party is getting started.

Reason 5: You are too busy for this nonsense

Here’s the thing about fresh food: It spoils. Here’s the thing about packaged food: It lasts for a long, long time. How do they do that? One example is Vickers’ explanation of why chip bags are so puffy ― they’re pumped full of nitrogen gas. “The nitrogen keeps the oxygen out, which might otherwise cause the fats on the chips to grow rancid,” she said. (And now you know what all that puffiness is about ― at least as far as those bags are concerned.)

If you take a bowl of potato salad or a fresh veggie platter to a picnic, and you leave it out in the hot sun all day, ick. But bring along a package of Oreo cookies or a bag of chips, and they’ll be fresh as ever when the sun goes down. (Should this worry you? Yes.)

It’s easier to pick up a convenient, always “fresh”(ish) package of junk food instead of a fussy bunch of produce that demands, “Wash me! Dry me! Cook me! Keep me at the perfect temperature!” Even worse, that fresh stuff comes in one size and one variety, and expects you to do all of the work to make it taste the way you want. Doritos, on the other hand, come in 19 delicious flavors, including Dinamita Chile Limon, Blaze & Ultimate Cheddar Collisions and Tapatío. Carrots, however regrettably, do not.

If you find yourself thinking, “Yes, I am too busy to bother with fresh food and all its many needs and lack of industrially produced flavor fun,” you may be putting your finger on the racing pulse of your junk food addiction.

What to do now

Her first suggestion is to understand that deprivation doesn’t work. “We’ve done studies where we told people that a certain food was forbidden for them to eat, and it only made them want it more,” she said. “Don’t deny yourself an entire category of food, because it’s been known to backfire.”

Schatzker’s new book, The End of Craving, will be published next year. In the meantime, he had some simple words of advice: Seek out real deliciousness. We’ve become accustomed to thinking of food as the enemy, he says, but in other countries, the food culture is festive and people take joy in eating.

“The two countries with arguably the highest standard of food are Italy and Japan,” he said. “They treasure high-quality ingredients, and they also are among the thinnest people in the world.”

Mann had this mind-blowing advice: “You should be able to have what you like, but try to keep it in a reasonable quantity. Look at what an actual serving size is on a package of junk food. Eat that. Enjoy it. Then stop.”

The post 5 Ways We’re Powerless Against Junk Food Marketers And What To Do About It appeared first on The Chestnut Post.

from The Chestnut Post https://thechestnutpost.com/news/5-ways-were-powerless-against-junk-food-marketers-and-what-to-do-about-it/

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cynthiamwashington · 7 years ago

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Instant Pot Bolognese With Spaghetti Squash

Once you’ve had real Bolognese sauce, you never look at spaghetti sauce the same again. Bolognese has a richly nuanced, deeply umami flavor that satisfies in a warm, homey (and foodie) way. Paired with lower carb, higher nutrient spaghetti squash, this meal makes for a true Primal favorite everyone at the table can enjoy. And with the convenience of an Instant Pot, you’ll be out of the kitchen in around 20 minutes, with dinner on the table in about 45 total. Simply cook the squash while you’re busy prepping the sauce ingredients for the ultimate in efficiency. The end result? A rich and meaty Bolognese dish that tastes as good as sauce that simmers for hours.

Time in the Kitchen: 20 (with additional 30 minutes cook time for sauce)

Servings: 4

Ingredients:

2 spaghetti squash (for double batch)

2 tablespoons extra virgin olive oil (15 ml)

1 onion, finely chopped

2 carrots, grated

2 celery stalks, finely chopped

4 garlic cloves, finely chopped or thinly sliced

2 pounds ground pork (900 g)

2 teaspoons dried oregano (10 ml)

2 teaspoons salt (10 ml)

2 tablespoons tomato paste (30 ml)

½ cup beef bone broth (120 ml)

2 15-ounce cans diced tomatoes, and their liquid

1 bay leaf

Garnish: fresh basil and grated Parmigiano-Reggiano cheese

**Note: This makes a double batch of sauce. Save half the sauce in the refrigerator or freezer for leftover lunches or a second dinner.

Instructions:

Cut spaghetti squash in half (lengthwise makes shorter noodles and crosswise makes longer noodles). Scoop out the seeds in the center.

Add a cup of water to the Instant Pot. Place a steaming trivet in the bottom of the Instant Pot and set the squash halves on top. Cover and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 20 minutes on high pressure.

After cooking time, do a quick release by moving the pressure release valve to “venting.” Remove squash and pour out any liquid that has collected inside the squash. Use a fork to pull the squash apart into “noodles.” Set aside.

While the spaghetti squash is cooking, prep the sauce ingredients.

When you’re ready to make the meat sauce, select the sauté setting on the Instant Pot, and heat the olive oil. Cook the pork about 10 minutes until fully browned, then remove and drain on a plate lined with paper towels. Leave a tablespoon or two of pork fat in the bottom of the pot (draining the rest to discard or save for other cooking uses).

Add the onion, carrots, celery, garlic and sauté about 5 minutes to soften the veggies. Add ground meat and season with oregano and salt. Break the meat up into small pieces.

In a bowl, whisk together the tomato paste and bone broth. Pour into the Instant Pot with the diced tomatoes and bay leaf. Mix well.

Cover and make sure the pressure release valve is set to “sealing.” Select the “manual” setting, and set the cooking time for 30 minutes on high pressure. Move the pressure release valve to “venting” for a quick release.

Store half of the Bolognese in a food storage container.

Serve the other half on top of the spaghetti squash (if needed, reheat the squash briefly in the microwave) with fresh basil and grated Parmigiano-Reggiano cheese.

Nutritional Info (per serving—8 servings from doubled batch recipe):

Calories: 450

Carbs: 13 grams

Fat: 28 grams

Protein: 33.5 grams

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The post Instant Pot Bolognese With Spaghetti Squash appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

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thegloober · 7 years ago

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Fermented foods – are they worth the hype?

Wondering what the hype about fermented foods is all about? Nutritionist May Simpkin brings you everything you need to know

Dubbed the ultimate elixir of good gut health, fermented foods are one of the latest trends. But whilst there’s a lot of hype, there’s also a lot of uncertainty surrounding what fermented foods are, why we need them, how to eat them or, if you’re that way inclined, make them.

What exactly are fermented foods?

The process of fermentation of a food is the bacterial conversion of sugars and starches to acids (as well as other by-products) usually using a salt solution. This process also encourages the good bacteria such as Lactobacilli and Bifidobacteria to flourish. Consequently, this makes a fermented food a good source of good bacteria or probiotic.

The breakdown of these sugars and starches as part of the fermentation process makes digestion easier and they also help to break down nasty bacteria that may be lurking in the gut such as E.coli or C.difficile. Historically, fermentation has been used as a process to enhance shelf life and preserve foods as the acids produced prevent the growth of dangerous bacteria.

Fermented foods such as sauerkraut, kimchi and kefir are some of the more known foods that have become popular in recent years. But there are many more common foods that you may not realise are also fermented foods; for example tea, bread, cheese and yoghurt. It is likely that you are already eating these foods and therefore already eating some live bacteria.

Why are fermented foods good for you?

Good gut health is fundamental to our overall health; indeed many health problems can be alleviated if you optimize the efficiency of your gut; words improving the balance of gut bacteria and ensuring a healthy gut flora or microbiome. Symptoms of IBS, allergies and intolerances and low energy levels are all influenced by gut health.

Making sure your gut microbiome is healthy and active is key and this entails ensuring a healthy balance of good bacteria vs bad bacteria. These good bacteria are produced as a result of the fermentation process and therefore by eating these foods, you will naturally be introducing these strains of good bacteria and therefore ensuring a healthy gut flora.

Recent research by King’s College London also links a healthy gut environment with the way our body processes and distributes fat and an accumulation of fat around the middle can be attributed to an imbalance of gut flora. The study concludes that response of the microbiome and it’s effect on our health and weight is largely controlled by the food we eat rather than our genes. Thus making changes to your diet choices and bacterial balance within the gut can help to mitigate the risk of accumulating fat around the middle. Probiotics, found in fermented foods can play an effective role in altering the gut environment favourably, alongside a diet is rich in fibre and avoids refined sugars.

How do I include fermented foods?

If you’d like to make a more conscious effort to include fermented foods in your daily choices, the options are plentiful but you may not be entirely sure what that food actually is? Here are 10 of the common fermented foods options you may come across which can help improve your gut health:

Yoghurt

Yoghurt is one of the most convenient probiotic sources and is made by fermenting milk using a live bacteria culture. It is important to choose varieties that are “live” and to consume the yoghurt within the “use-by” date to ensure live and active cultures. Raw, unpasteurized yoghurt is an even richer source. Always opt for plain, full-fat versions which do not contain added sugar, otherwise the sugar will act as “food” for the bad bacteria already present in the gut and will counteract the benefits of consuming beneficial bacteria.

Sauerkraut

Traditional Sauerkraut (German cabbage) has been prepared for centuries by soaking cabbage in water and salt to produce a sour, fermented cabbage pickle. A small serving will provide a good amount of beneficial bacteria as well as good fibre. It is important to choose a raw sauerkraut or it can be homemade using organic cabbage and Himalayan salt for an even more nutritive option. Try it with a salad or alongside cheese in small quantities, due to its high salt content.

Kefir

Kefir is a fermented milk drink, effectively a yoghurt drink with a sour taste and a little “fizz”. It is full of calcium as well as beneficial bacteria. As with yoghurt, these probiotics help to break down the lactose in the milk, making it easier to digest for those with lactose intolerance.

Kombucha

Kombucha is a fermented tea drink with a slightly fizzy and tangy taste and can be drunk as a good probiotic alternative to fizzy drinks, which are laden with sugar or artificial sweeteners. It can be made from black or green tea and uses a yeast culture, known as a “scoby” (This stands for Symbiotic Culture of Bacteria and Yeast). This combination converts the sugar into an acid and it is worth noting that it can also contain some alcohol as a result of the fermentation process. Tea, in particular Green tea is also a rich in antioxidants.

Kimchi

This spicy fermented cabbage originates from Korea and is similar to German sauerkraut. It is rich in beneficial bacteria and thought to have anti-ageing properties as well as being an immune booster. It is important to note the high salt content and therefore it should be consumed in smaller quantities as part of a healthy balanced diet.

Miso

Miso is a fermented soybean paste but it can also be made from rice or barley. It has a strong, salty flavour and can be added to soups, stews, salad dressings or marinades for a delicious probiotic boost, sometimes known as “umami”. It is nutrient rich; containing good protein and vitamins B, E and K. Once opened it should be stored in the fridge and ideally it should not be added to boiling soups, in order to preserve the live bacteria.

Tempeh

Tempeh, originally from Indonesia, is traditionally made from soybeans and a yeast culture starter that have been allowed to ferment, It has a chewy texture and the soybeans are visible when sliced. Similar to tofu (which is not fermented), it can often be used instead of meat as a plant-based protein for a vegan alternative. Ideally, choose a pasteurized version and it can be eaten uncooked or cooked, which reduces the bitterness slightly and allows it to absorb flavours easily. As a complete protein, soybeans provide all the essential amino acids which much be obtained from the diet and it is also a rich source of calcium, magnesium and iron and therefore a good nutritious choice.

Natto

Natto is also prepared with soybeans that have fermented to produce beneficial bacteria. It is a good source of vitamin K2, which is essential for heart health and also contains an anti-clotting agent, Nattokinase, which protects the heart and brain as well as lowering blood pressure.

Pickles

Raw pickles in general are an easy way to introduce fermented foods into your diet. Be sure to choose varieties that have been pickled without added sugar.

Lassi

This traditional Indian drink combines yoghurt with milk/water and is sometimes flavoured with fruit or spices. The probiotic rich drink is traditionally made from grass-fed goat’s milk making it easy to digest as well as providing good bacteria in the gut. Vegan alternatives can be found with organic coconut or almond milk yoghurt.

Making your own fermented foods (a beginner’s guide)

You can use a variety of vegetables as a base; for example cucumber, carrot, broccoli, radish, fennel, garlic and cauliflower.

Choose a glass jar with a good seal. Ensure your jars are very clean to avoid any bacteria before you begin. (Using them straight from the dishwasher will ensure this).

Chop the vegetables into bite-size pieces or shred/slice using a food processor if you prefer

Consider adding some fresh herbs such as coriander, dill or rosemary or garlic, ginger and whole peppercorns

In a large bowl, layer the vegetables with salt, massaging the salt into the vegetables. Leave for 5mins and then repeat the process, so the vegetables are eventually sitting in their own brine.

Cover the surface with cling film and weigh the vegetables down with a couple of heavy plates (or other suitable weights) to ensure that the vegetables stay under the salt water.

Cover the entire bowl with cling film and store it at room temperature away from direct sunlight (or in the dark) and allow it to ferment over the following few days. It is important to lift the cling film slightly to release the build up of bubbles/gases, but take care to close as quickly as possible afterwards.

After around 5 days, the vegetables should be ready to eat. If they are not quite fermented or pickled, allow them to develop for longer. Once they are the flavour and sourness you like, transfer them into the prepared jars so they are packed tightly and they can then be stored in the fridge safely for around 6 months.

Don’t forget about them – use a little daily to boost your beneficial gut bacteria! Start slowly and build up as your gut becomes accustomed.

More nutrition from May Simpkin