#top 10 california dishes

[silentwhsprs]

━━━━━ marthas diner , miles morales

miles and his family are dining in at your workplace, he embarrassed you infront of your entire class, remembering that miles has been missing out on a lot of spanish, so you’re using that to your advantage.

You washed the dishes that were leftover from your friends last shift. It was about 9:30 P.M. at night and nobody usually dined in around this time so you were left to close up after 10:15P.M.

You checked your phone ever so often since the gentle song of “California Love,” by Tupac was playing. It was a classic so you hummed the tune while drying off your hands. You noticed the sudden movement of shadows outside of the window shades and quickly hid behind a counter.

“Hun, you have to trust me on this! Martha’s Diner is where all the kids used to meet up at. They sold milkshakes for the price of 25¢! Are you hearing me! 25¢!” A voice exaggerated, “I know but I’m telling you, these waitresses are rude and don’t listen!” The lady-like voice replied.

“It doesn’t look like anyone’s here..” The man voice began, “Hello! Anyone here? Are y’all open!?”

You stood up from your squatting position and walked toward the group, you realized it was Miles’ parents, Rio and Jeff.

“Oh hey, I didn’t expect to see you Mr and Mrs. Morales! Is Miles tagging along with you guys tonight?” You smiled gently.

“Yes he will be. We all planned to end the night on a good foot even though Miles is grounded. He should be coming in here shortly. He had to grab something from the car.” Rio explained.

“Okay.. so table for three then? Follow me.” You said, walking over to an empty booth that sat in the corner, although it was in the corner it had the best view of Brooklyn in the entire diner. Many people often reserved to sit there.

“Thank you, amor.” Rio smiled, the abrupt ringing of the bell is what captured both of your attention. It was Miles, he had his usual blue and red jacket combo but his face was wet and his jeans appeared to be damped from the inside.

“Miles, trae tu culo aquí!” (Miles, get your ass here!) Rio shouted waving her hand over to the booth. As he walked over you reminisced of earlier that day when he called you out in class that you had slobbed all over your computer the previous night which led to your computer keys jamming. You were so embarrassed you ran out of class not even caring for the detentions you were given for the rest of the month.

“Ah, I’m coming, Mamá.” He groaned. He walked passed you and hung the wet coat over the booth top. “Okay, well it’s only you guys. So I can give you a 25% Family Discount, just don’t tell my boss.” You winked, pulling out your notepad.

“So.. to start off with drinks what would you like?” You asked, “We’ll start off with waters.” Jeff said, opening the menu that was set in the center of the table.

Miles focused his vision on you, looking you up down gazing at the dress you were required to wear. Usually, you had to wear skates but since your boss wasn’t there you wore your tennis shoes that had been set in your locker for a few months.

You took in notice of Miles gazing’ you didn’t know whether his parents noticed but you were sure that you were going to make sure they did. “Mis ojos están aquí arriba, pervertido.” (My eyes are up here pervert) You spat, Rio’s eyes almost bulged out of their sockets, Jeff didn’t understand a word that you just said but knew it wasn’t good.

“Aye! Miles! The 3 months of you being grounded has been turned into 5! And I swear if you miss another class, I will ¡estrangularte y enviarte al campo de entrenamiento!” (I will strangle you and send you to boot camp)

“I wasnt-“ Miles started.

“I don’t want to hear it! Can we get the chips and salsa?” Rio asked still glaring at her 15-year-old son. “Of course.” You said glaring at Miles.

You walked toward the back, and grabbed the clean cups and filled them up with water, you also grabbed the tray alongside the paper and filled it up with chips. Grabbing the larger tray you put all of the items on there and began walking toward the group.

“Here you guys go, These items will be on your bill as the appetizer, now is there anything you would like for your meal?” You asked, preparing the notepad once again.

“No love, how about you join us.” Rio said, moving over her purse to add room in the booth. “Oh no, I couldn’t.” You gently refused.

“Come on, I’m sure you’ll be a nice influence to this little knucklehead, he needs to find a young girl like you and not girls who refer to me by my first name.” She said referring to Gwen earlier that day.

“Ma, she wasn’t trying to provoke you, it was just harmless-“ Miles started, “Harmless?! You know your father and I hate being called by our first name and it’s no free passes to Gwanda or Gwen whatever her name is! Nor, Ganke!” Rio spat, slamming her hand on the table.

Jeff rolled his eyes at the situation, it was originally him and Miles but now it was between Miles and his wife. But, your awkward standing position was beginning to feel uncomfortable so you immediately sat down to ease the tension. “Okay.. Mrs. Morales, how about this. Puedo ear clases particulares a Miles en español, para que pueda pasar el rato con la chica blanca.” (I can tutor Miles in Spanish, so he can hang out with the white girl) You evilly smiled.

You knew Miles wasn’t ever in Spanish and when he was he was always zoning out as if he was ready to jump out of the window at any given chance, so you decided that since he decided to embarrass you in front of your entire class you would embarrass him in front of his parents.

Miles immediately shook his head instantly at your words which caused Mrs. Morales to look at him suspiciously, “Gracias (Y/N), Rees el único amiga genuino que tiene.” (Thank you (Y/N), you’re the only genuine friend he has) Rio thanked.

Miles threw his head back as Jeff started laughing, the entire salsa bowl was gone and the only chips that were left was just crumbs. “Hey Miles, how about we start off with a quiz just to assure that you aren’t a No Sabo Kid..” You smirked.

He glared at you, his honey brown irises piercing through yours. “Eres una chica sucia.” (You’re a dirty girl.) He growled. “Y eres un pervertido.” (And you’re a pervert) You smirked.

Rio looked shocked at the choice of words being transferred between you two, “Cálmate, todos son 15.” (Calm down, everyone is 15.)

Miles relieved the tension by slouching down, he knew he liked Gwen but there was just something about you that made his stomach turn. He loved bothering you and embarrassing you he loved how flustered you got whenever he pointed out the littlest things about you.

“Gay Amos a la parte de atrás, si quieres continuar con esto.” (Let’s go to the back, if you want to continue this.) You suggested, you also knew that Rio understood every word you just said, but did Miles?

“¿Qué?” Miles chuckled nervously. Rio’s eyelids begin to rise, but the sudden announcement of Jeff’s radio sliced the tension with a knife. “Ugh, sorry, honey. I gotta go. Deal with the kids, alright, I love you.” Jeff stammered attempting to climb over Miles and run out the door. Since his dad left the only thing you could do is get Miles flustered on how he made you flustered all the damn time.

“Well, your fathers gone. But I’m not done with you Miles Gonzalo Morales. Now help this girl tidy up. I didn’t even get to taste the food because your gordo de padre.” (fathers fat) Rio sighed, grabbing her purse. “Get her home safely Miles.” She said before hearing the last ringing bell.

The tension between you two was sky rocketing.

LMK IF I SHOULD MAKE A PT.2 OR MAKE ONE ABOUT EARTH 42 MILES. SEND ME REQUESTS SURROUNDING THE SPIDERVERSE ONLY PLS!!!

[najia-cooks]

[ID: First image shows two quesadillas piled on a plate with a dollop of red salsa; a bowl of cream and lime wedge are in the background. Second image shows a close-up on half a quesadilla topped with salsa and cream. End ID.]

Vegan chicken quesadillas with crema fresca and ancho chile salsa

This quesadilla recipe combines a spiced crema with pan-fried 'chicken' and veggies inside a toasted tortilla to create a flavorful, well-rounded, filling dish. Seared ancho and guajillo chiles make for a smoky salsa with deep, fruity aromatics--but using a pre-made or store-bought salsa makes this a meal that can be on the table in 30 minutes.

Recipe under the cut!

Patreon | Tip jar

Serves 2-4.

INGREDIENTS:

For the dish:

12oz (340g) unbreaded vegan chicken substitute (I used Gardein chicken breasts), room temperature

1-2 jalapeñoes, diced (note that the crema will offset a lot of the spice; increase to taste)

1/2 small red bell pepper, diced

1/2 small green bell pepper, diced

1/2 tsp smoked paprika

1/2 tsp chipotle powder, or chipotle sauce

1/2 tsp cumin seeds, or ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground cayenne pepper

1/4 tsp black peppercorns

1/2 tsp salt

4 8-inch flour tortillas

A mix of vegan mozarella and Monterey Jack cheeses, shredded (about 2-3 cups)

For the crema Mexicana:

1/2 cup (120g) non-dairy yoghurt or sour cream

2 Tbsp vegan mayonnaise

1-2 Tbsp freshly squeezed lime juice

pinch of salt

1 clove garlic, grated

For the ancho salsa:

1 tsp olive oil

1 small yellow onion, halved

2 garlic cloves, peeled

1 dried ancho chile

2 dried guajillo or California chiles

1 roma tomato, roughly chopped

2 large green tomatillos, husks removed, washed, and roughly chopped (or substitute roma tomatoes)

1/2 tsp vegetarian chicken stock powder or concentrate

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1 large bunch cilantro, chopped

INSTRUCTIONS:

For the salsa:

1. Heat olive oil in a medium-sized skillet on high until shimmering. Sear half of the onion, garlic cloves, and dried chiles on both sides until blackened areas appear. Note that the chiles will sear very quickly and will need to be removed from the pan sooner than the onion and garlic.

2. Boil a few inches of water in a small pot and simmer dried chiles, covered, for 5-10 minutes until softened.

3. Add tomatoes to the pot and simmer for about a minute, stirring occasionally.

4. Remove tomatoes and chiles from the pot and blend or food process tomatoes, chiles, onion, garlic, and chicken stock concentrate together until the mixture is mostly smooth.

5. Mince the remaining half onion. Stir in cilantro, salt, black pepper and minced onion. Taste and adjust salt and pepper. Refrigerate while you prepare the rest of the dish.

For the dish:

1. If using whole spices, toast black peppercorns and then cumin seeds in a dry skillet over medium heat for a few minutes until fragrant (don't add them at the same time, or the cumin seeds may burn before the peppercorns are toasted).

2. Remove pan from heat and toast ground spices for 30 seconds, stirring often. Use a mortar and pestle or spice grinder to grind peppercorns and cumin and mix all spices plus salt in a small bowl.

3. Chop the chicken into bite-sized pieces. Generously season the chicken with mixed spices (you won’t use the whole spice mixture). Fry chicken in olive oil on medium for about 10 minutes, stirring occasionally, until browned. Remove from pan.

4. In the same pan, fry onion for 3-5 minutes until translucent. Add jalapeño and bell pepper and fry until softened.

For the crema:

1. Mix yoghurt or sour cream, mayonnaise, 1 Tbsp lime juice, and salt in a small bowl.

2. Taste and adjust lime juice and salt. The crema should be a bit less sour than (dairy) sour cream, with a slightly thinner consistency at room temperature.

3. Divide crema in half. Mix half with the remaining spice mixture and grated garlic.

Note: crema Mexicana recipes typically have a base of heavy cream, use buttermilk as a culturing agent to help thicken the crema, and call to leave the crema out overnight to allow it to thicken. With a non-dairy version this is neither effective nor necessary.

To assemble:

1. If using store-bought tortillas, toast each one on medium low, flipping a few times, until warmed through and pliable. Leave the skillet on the heat while assembling the quesadillas.

2. If using vegan cheese, use a double boiler or the microwave to melt it a bit before assembling your quesadillas. Vegan cheese usually takes some extra encouragement to melt, and the melted cheese should be able to hold the quesadilla together! Microwave for 10-second intervals, stirring between each round, until cheese is beginning to melt.

2. Spread a large spoonful of crema evenly on each tortilla. Add partially melted cheese across half of each tortilla, followed by the fried chicken and veggies. Top the chicken and veggies with more cheese and then fold the tortilla in half, pressing lightly to seal.

3. Toast quesadillas in the skillet for 5-10 minutes, turning once, until they are warmed through and browned on each side.

4. Serve warm with salsa and remaining crema.

[bearterritory]

Bears Top Tigers 67-53

Onyiah Grabs Career-High 19 Rebounds; Suarez Scores 27

AUBURN, Ala. – The California women's basketball team got career nights from several players and improved to 6-0 with a 67-53 win at Auburn at Neville Arena last night. The win marks the best start to a season for the Golden Bears under head coach Charmin Smith, while the Tigers (4-2) suffered their first home loss.

Michelle Onyiah pulled down 19 rebounds, Marta Suárez scored 27 points with five 3-pointers and McKayla Williams grabbed nine rebounds to spur Cal to victory.

Only 11 other Bears in program history have had 19 or more rebounds in a game. "Michelle really took on that challenge of grabbing every possible board that she could," Cal head coach Charmin Smith said. "Her presence was felt tremendously, and this is the Michelle that we need and this is the Michelle that can help us really achieve our goals this season." Leilani McIntosh had an impressive all-around game with 19 points (two shy of her career-high) while coming down with eight rebounds and dishing out six assists. McIntosh also moved into the seventh spot on Cal's all-time career assists list (405).

"This is a huge win for our program coming into SEC territory," Smith said. "We were aggressive on the boards. We were aggressive getting to the free throw line and I'm really proud of our efforts and our performance today."

In the opening quarter, the Bears used a 10-0 run fueled by back-to-back 3-pointers from Kemery Martín and Suárez to take an early 10-3 lead. But Auburn responded with four consecutive baskets late in the quarter to cut the deficit to just three points heading into the second.   In the second quarter, Cal was able to open up the lead thanks to a 9-0 scoring run and six-minute  drought from Auburn. McIntosh and Williams got the run started with consecutive layups and Suárez capped it with a 3-pointer to give the Bears a 12-point lead with 3:41 to go before halftime.   Foul trouble hurt the Bears in the third quarter, allowing the Tigers to go to the free throw line nine times and cut the lead to seven points with 4:33 to go in the period. But that was as close as they would get for the remainder of the game. McIntosh got fouled on a 3-point attempt with 10 seconds left in the third and converted all three free throws to put the Bears up by 14 points. Auburn got as close as 10 points in the fourth but was never able to mount a serious comeback.   Cal grabbed a season-high 46 rebounds and tied its season-high with 19 free throw attempts.  

[famouspeopleeatingpizza]

Discovering America's Best: The Top 10 Pizza Places in the USA

Pizza, a dish beloved across the globe, holds a special place in the hearts of Americans. From New York's thin crust to Chicago's deep dish, pizza in the United States is not just food; it's a cultural icon. After extensive research, sampling, and considering feedback from pizza aficionados, I present to you the definitive list of the top 10 pizza places in the United States.

1. Lombardi's Pizza - New York City, New York

Established in 1905, Lombardi's is recognized as the first pizzeria in the United States. Their coal-fired oven imparts a unique, smoky flavor to their pizzas, making it a must-visit for any pizza lover.

2. Pizzeria Bianco - Phoenix, Arizona

Chef Chris Bianco brings his culinary expertise to Pizzeria Bianco, where the wood-fired pizzas have gained a nationwide following. The Rosa, with red onion, rosemary, and Arizona pistachios, is a standout.

3. Pequod's Pizza - Chicago, Illinois

Chicago is synonymous with deep-dish pizza, and Pequod's caramelized crust sets their pizza apart. This local favorite is an essential stop for deep-dish enthusiasts.

4. Frank Pepe Pizzeria Napoletana - New Haven, Connecticut

Frank Pepe's, a New Haven institution since 1925, is famous for its coal-fired, thin-crust pizzas. The White Clam Pizza is an iconic choice.

5. Una Pizza Napoletana - San Francisco, California

Anthony Mangieri's Una Pizza Napoletana serves up Neapolitan pizzas with a Californian twist, cooked in a wood-fired oven for a perfect char.

6. Di Fara Pizza - Brooklyn, New York

Di Fara, a Brooklyn staple since 1964, is renowned for its handcrafted pies topped with imported ingredients, crafted by the legendary Dom DeMarco.

7. Pizzana - Los Angeles, California

Pizzana blends traditional Italian techniques with local Californian flavors. Their slow-fermented dough and high-quality toppings make each pizza a gourmet experience.

8. Antico Pizza Napoletana - Atlanta, Georgia

Antico brings a taste of Naples to Atlanta. Their authentic Neapolitan pizzas, baked in wood-burning ovens, are known for their flavorful and airy crust.

9. Sally's Apizza - New Haven, Connecticut

Another New Haven gem, Sally's Apizza has been serving up coal-fired, thin-crust pizzas since 1938. Their tomato sauce and perfectly charred crust are legendary.

10. Lou Malnati's Pizzeria - Chicago, Illinois

Lou Malnati's is synonymous with Chicago-style deep dish. Their buttery crust, Wisconsin cheese, and sweet tomato sauce make for an unforgettable pizza.

[ovaruling]

Radiation from nail dryers may damage DNA and cause cancer-causing mutations in human cells, a study has found — and that might have you wondering whether your regular gel mani-pedi is worth the risk.

Some dermatologists say the findings, in a study published in January in the journal Nature Communications, aren’t new when it comes to concerns about ultraviolet, or UV, light from any source. In fact, the results reaffirm the reason why some dermatologists have changed the way they get their gel manicures or have stopped getting them altogether.

“The findings contribute to data already published regarding the harmful effects of (ultraviolet) radiation and show direct cell death and damage to tissue that can lead to skin cancer,” said Dr. Julia Curtis, an assistant professor of dermatology at the University of Utah, who wasn’t involved in the study.

“Tanning beds are listed as carcinogenic and UV nail lamps are mini tanning beds for your nails in order to cure the gel nail,” Curtis said.

A form of electromagnetic radiation, ultraviolet light has a wavelength ranging from 10 to 400 nanometers, according to the UCAR Center for Science Education.

Ultraviolet A light (315 to 400 nanometers), found in sunlight, penetrates the skin more deeply and is commonly used in UV nail dryers, which have become popular over the past decade. Tanning beds use 280 to 400 nanometers, while the spectrum used in nail dryers is 340 to 395 nanometers, according to a news release for the study.

“If you look at the way these devices are presented, they are marketed as safe, with nothing to be concerned about,” said corresponding author Ludmil Alexandrov in the news release. “But to the best of our knowledge, no one has actually studied these devices and how they affect human cells at the molecular and cellular levels until now.” Alexandrov holds dual titles as associate professor of bioengineering and cellular and molecular medicine at the University of California, San Diego.

Researchers exposed cells from humans and mice to UV light, finding that a 20-minute session led to 20% to 30% of cells dying. Three consecutive 20-minute exposures made 65% to 70% of the exposed cells die. The remaining cells experienced mitochondrial and DNA damage, resulting in mutations with patterns that have been observed in skin cancer in humans.

The biggest limitation of the study is that exposing cell lines to UV light is different from conducting the study on living humans and animals, said dermatologist Dr. Julie Russak, founder of Russak Dermatology Clinic in New York City. Russak wasn’t involved in the study.

“When we’re doing it (irradiating) inside human hands, there’s definitely a difference,” Russak said. “Most of the UV irradiation is absorbed by the top layer of the skin. When you irradiate cells in the petri dish directly, that’s slightly different. You don’t have any protection from the skin, from corneocytes or the top layers. It’s also very direct UVA irradiation.”

But this study, taken with previous evidence — such as case reports of people developing squamous cell carcinomas, the second most common form of skin cancer, in association with UVA dryers — means we should “definitely think harder about just exposing our hands and our fingers to UVA light without any protection,” said Dr. Shari Lipner, an associate professor of clinical dermatology and director of the nail division at the NewYork-Presbyterian Hospital/Weill Cornell Medical Center. Lipner wasn’t involved in the study.

If you’re concerned about gel manicures but don’t want to give them up, there are some precautions you can take to mitigate the risks.

“Apply broad spectrum sunblock that contains zinc and titanium around the nails, and wear UV gloves with the fingertips cut off when it is time to cure your nails,” said Curtis, who doesn’t get gel manicures. “I would recommend alternatives to gel nails, such as the new wraps that are available online.” (Gel nail wraps or strips are stick-on gel nail products that don’t always require being set by UV nail dryers.)

Some salons use LED lights, which “are thought to emit either no UV light or much, much lower amounts,” Lipner said.

Lipner gets regular manicures — which typically last her seven to 10 days — not in an effort to avoid UV light but rather because she doesn’t like the nail-thinning acetone soaking involved with gel manicures.

“Regular manicures are just dried in the air,” she added. “Gel manicures have to be curated or sealed, and the polymers in the polish have to be activated, so that can only be done with the UVA lights.”

If you have regularly gotten gel manicures, Lipner recommends seeing a board-certified dermatologist who can examine your skin for any skin cancer precursors and treat them before they become serious problems. (Ultraviolet light can also age the skin, showing up as sunspots and wrinkles, she said.)

There isn’t enough data for experts to weigh in on how often people can get gel manicures without putting themselves at risk, Lipner said. But Curtis recommended saving them for special occasions.

Russak doesn’t get gel manicures very often but uses sunscreen and gloves when she does, she said. Applying serums rich in antioxidants, such as vitamin C, beforehand might also help, she added.

“As a dermatologist, I change gloves probably three, four times with just one patient. And with a regular nail polish, after three, four glove changes, the nail polish is gone,” Russak said. “The gel manicure definitely has a much better longevity, but is it really worth the risk of photoaging and development of skin cancer? Probably not.”

People with a history of skin cancers or who are more photosensitive due to fairer skin or albinism, medications or immunosuppression should be more careful about taking precautions, experts said. But whatever your risk, the dermatologists CNN spoke with urged caution.

“Unfortunately, full protection is not possible, so my best recommendation is to avoid these dryers altogether,” said Dr. Joshua Zeichner, an associate professor of dermatology at Mount Sinai Hospital in New York City.

[veronicasanders]

Do you have a favorite meal someone's made for you? what foods remind you of home or of someone?, what do you like to eat when they feel like shit (emotionally or actually sick)?

YAAAAAS I’m so psyched for this question, I love it!! 💖

So, my mom grew up in a family of 7, and she was the 2nd oldest. Both of my grandparents worked long hours and so her oldest sister started cooking super young, and my mom started cleaning. Because of this very early division of labor, my mom was never really into cooking, but my aunt…oh my god. 

Going to her house is incredible, because she always cooks absolutely amazing meals that are full of seasonal fresh veggies, often from her own garden. But even better, I lived with her and my uncle for about a year when I was interning (ie not getting paid) and let me tell you…I ate like fucking ROYALTY during that year. Plus, I got to be her sous chef when I was home and I learned an infinite amount of helpful things. I think honestly, the best part was getting home after a 10-14 hours day and hour commute and ALWAYS finding a fridge full of delicious, healthy food. Like, all I had to do was heat it up. It was often some kind of frittata, some amazing homemade pesto with fresh pasta, or stir-fry. 

She’s the one who makes coleslaw a lot, btw, and here’s the basic method: 

Always start with at least 2 kinds of cabbage - one green and one purple, cut thinly on a mandolin. Usually at least a few other cruciferous veggies too, like Brussels sprouts, broccoli, kale, etc, also cut small.

Add some other crunchy veggies: shredded or matchstick-cut carrots, radishes,  celery, jicama, beets, whatever you’ve got.

Add little oil/fat

Add whatever vinegar or acid goes with the rest of the meal (IE balsamic, red wine, apple cider, or rice vinegar, harissa, or lemon/lime juice, even hot sauce)

Optional: If you want a creamy coleslaw, add a spoonful or two of Greek yogurt

Season LIBERALLY, with whatever spices or fresh herbs go with the meal. Always include salt, pepper, a little chili powder, and garlic & onion powders, but everything is optional.

STIR AGGRESSIVELY UNTIL THE LIQUIDS AND SPICES HAVE EMULSIFIED AND COATED THE VEGGIES. TASTE AS YOU GO AND ADD SEASONING IF NECESSARY.

(Examples: an Italian meal might mean: olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh minced garlic, a few spoonfuls of pesto, dried oregano or rosemary, etc. A stir-fry might get peanut oil, rice vinegar, soy sauce, fresh Thai basil, green onions, cilantro/coriander leaves, star anise, cloves, etc. Mexican food might get lime juice, fresh cilantro, cumin, cayenne, ancho, chipotle, hot sauce or Tajin.)

Also optional: add-ins like tomatoes, olives, peppers, artichoke hearts, capers, cucumbers: things that are juicy or more delicate. They get mixed in now, more gently.

Finish by sprinkling something crunchy on top: toasted nuts or seeds, croutons, fried noodles. Et voila. Auntie Em’s Coleslaw.

(Which stores brilliantly, btw, because the flavors only get better as they all marinate together and because the base is hearty and crunch things, it doesn’t get soggy and gross like most leftover salad.)

Well...that turned into a full recipe, lol. ANYWAY...

Other favorite meals that people have made me, which always make me think of them:

This layered enchilada-inspired dish that my friend’s mom used to make all the time was my absolute favorite and I have a full recipe for that too. It doesn’t claim to be authentically Mexican; it’s like a California/vegetarian version of the classic Tex Mex dish called “Burrito Pie,” but it is SO fucking good and satisfying and the kind of thing you can eat all year round because it’s both warm and filling but also full of fresh veggies and easily can be eaten with a big salad (or Auntie Em’s Coleslaw) for a lighter meal in hot weather.

Also my grandmother used to make truly outstanding oven-baked mac and cheese. 

My friend's grandmother added a vegetarian tamale to their holiday tradition just because I used to help and I didn't eat the meat ones. (Roasted poblanos with crema, Oaxaca, and Cotija btw, absolutely fucking outstanding.)

What reminds me of home, is generally just the foods that my family makes or that we ate together. My brother makes the best mashed potatoes in the world. My mom makes lentil soup that I’m always in the mood for 24/7, and these dark chocolate/peanut butter/coconut cookie bars that are to die for. My dad loves to grill, so perfectly grilled salmon or corn or eggplant/zucchini remind me of him. My other grandparents always took me to Jewish delis, so whenever I have a tuna melt or kosher pickles, I think of them.

When I feel like shit, I want a big bowl of something warm and comforting, which is incidentally most of the foods listed above. Something starchy and cheesy and warm. Mostly soups and stews with potatoes, pasta, rice or dumplings in it. Stuff I can eat with a spoon, curled up in front of the TV. One of my favorites is roasted pepper and tomato soup with a grilled cheese sandwich. If I’m actually physically sick, I usually crave things that are kind of bland and starchy like pastina/pastellina or polenta with a little butter on it. 

I could talk about this all day so I'm just gonna shut up now. LOL

[brooklynfoodie]

I was supposed to prepare this yesterday, but I just didn’t have the passion or the interest in cooking last night. One thing that I’ve learned over the years is that, if you don’t feel like preparing a specific dish at a certain time, don’t do it. The quality of the food is gonna be a direct reflection of the effort and passion that you put into it that day and you never wanna disrespect the craft like that

I was first introduced to stromboli as a kid when I would grab one from Sbarro’s. Tonight was the first time that I had made one in over a decade. I remember the last time, the flavors were there and it was really good, but it wasn’t presentable at all. 😂😂😂

The ingredients tonight were simple enough as this was filled with sandwich pepperoni, mortadella , smoked ham, soppressata, Italian sausage, mozzarella cheese, pecorino Romano cheese, mined garlic and finely chopped onions and peppers, just for texture.

This was cooked at 375° for about 45 minutes and then brushed with garlic butter and sprinkled with a little Parmesan cheese on top. I’m gonna try not to let another 10 years pass by before I make this again. 😂😂

Mood Music - “Look At California” by Maze feat. Frankie Beverly

[pankustreetfood]

The Ultimate Street Food Experience in Malta: Panku Street Food

Malta, an island nation known for its rich history, stunning architecture, and crystal-clear waters, is also home to a vibrant and diverse culinary scene. Whether you're a tourist or a local, the array of dining options available can be overwhelming, especially in Sliema, one of Malta's most bustling towns. Among the many choices, one stands out for those who crave authentic Asian flavors and a unique dining experience: Panku Street Food.

Located in the heart of Sliema, Panku Street Food has quickly become a go-to spot for those seeking the best street food in Malta. This Maltese restaurant in Sliema offers a menu that is both diverse and delicious, making it one of the top places to eat in Sliema, especially if you're in the mood for something a little different. Whether you're looking for a quick lunch, a relaxed dinner, or a new culinary adventure, Panku Street Food delivers on all fronts.

A Culinary Journey at Panku Street Food

Panku Street Food is not your typical restaurant; it's a culinary journey that transports you straight to the bustling streets of Asia. The menu is a testament to the rich and varied traditions of Asian street food, offering everything from sushi rolls to more traditional street food fare. What makes Panku unique is its commitment to authenticity while also incorporating fresh, local ingredients that give each dish a distinct Maltese twist.

If you're in Sliema and looking for something different for dinner, Panku Street Food should be at the top of your list. The atmosphere is casual and inviting, making it a great place to unwind after a long day of exploring the island. Whether you're dining alone, with friends, or with family, Panku offers something for everyone.

Highlighting the House Rolls

One of the standout features of Panku Street Food is its selection of House Rolls. These sushi rolls are a perfect blend of traditional Asian flavors and local Maltese ingredients, making them a must-try for anyone visiting the restaurant. Let's take a closer look at some of the House Rolls that have made Panku Street Food a favorite among sushi lovers in Malta.

California Sushi Roll, 10 pieces  

  Priced at €8.80, this roll is a classic choice for sushi enthusiasts. The California Sushi Roll is made with surimi and avocado, topped with mixed sesame seeds. Each bite offers a delightful combination of creamy avocado and the slightly sweet flavor of surimi, all wrapped up in perfectly seasoned rice. It's a simple yet satisfying option that never disappoints.

Salmon Avocado Sushi Roll, 10 pieces  

  For €9.35, you can enjoy the Salmon Avocado Sushi Roll, another favorite among Panku's patrons. This roll combines the rich, buttery texture of salmon with the smoothness of avocado, all topped with mixed sesame seeds for a bit of crunch. The flavors are perfectly balanced, making it a great choice for those who appreciate the finer nuances of sushi.

Chicken Katsu Sushi Roll, 10 pieces  

  If you're in the mood for something a bit different, the Chicken Katsu Sushi Roll is a must-try. Priced at €8.80, this roll features crispy chicken katsu and avocado, topped with mixed sesame seeds. The combination of the crunchy chicken and creamy avocado creates a delightful contrast in textures, making each bite a satisfying experience.

Veggie Sushi Roll, 10 pieces  

  Vegetarians will appreciate the Veggie Sushi Roll, which is priced at €7.70. This roll includes red pepper, cucumber, and avocado, all topped with mixed sesame seeds. It's a fresh and light option that still packs a lot of flavor, making it a great choice for those looking to enjoy a healthy meal without compromising on taste.

Prawn Katsu Sushi Roll, 10 pieces  

  For seafood lovers, the Prawn Katsu Sushi Roll is a standout option. Priced at €11.00, this roll features crispy prawn katsu and cucumber, topped with mixed sesame seeds. The combination of the succulent prawns and the refreshing cucumber makes this roll a perfect choice for a light and flavorful meal.

Tuna Sushi Roll, 10 pieces  

  Finally, the Tuna Sushi Roll, priced at €8.25, is a must-try for those who enjoy the bold flavor of tuna. This roll combines fresh tuna with cucumber, all topped with mixed sesame seeds. The simplicity of the ingredients allows the natural flavor of the tuna to shine, making it a favorite among sushi purists.

Why Panku Street Food Stands Out

There are many Sliema restaurants for dinner, but Panku Street Food offers something truly unique. The combination of authentic Asian flavors with a touch of Maltese influence creates a dining experience that is both familiar and exotic. The use of fresh, high-quality ingredients ensures that every dish is bursting with flavor, making it a favorite among locals and tourists alike.

Moreover, the casual and laid-back atmosphere at Panku makes it a great spot for a relaxed meal. Whether you're grabbing a quick bite or settling in for a leisurely dinner, Panku Street Food caters to all dining preferences. The friendly staff and prompt service further enhance the dining experience, making you feel right at home from the moment you walk in.

Perfect for All Occasions

Panku Street Food is more than just a restaurant; it's a place where people come together to enjoy good food and great company. Whether you're planning a casual dinner with friends, a family outing, or even a date night, Panku provides the perfect setting. The diverse menu ensures that there's something for everyone, from sushi lovers to those who prefer heartier, more traditional street food dishes.

In addition to being a top choice for dinner, Panku Street Food is also a great option for lunch. The quick service and delicious offerings make it an ideal spot for a midday meal, whether you're taking a break from work or exploring the sights of Sliema.

A Must-Visit for Asian Food Lovers

If you're a fan of Asian food, Panku Street Food is a must-visit destination in Malta. The restaurant's commitment to authenticity, combined with its innovative use of local ingredients, sets it apart from other dining options in the area. Whether you're in the mood for sushi, noodles, or more traditional street food fare, Panku delivers on all fronts.

Panku Street Food has established itself as one of the best places to eat in Sliema, offering a dining experience that is both unique and memorable. The restaurant's dedication to quality and flavor ensures that every meal is a feast for the senses, making it a top choice for anyone looking to enjoy the best street food in Malta.

Conclusion

In the ever-evolving culinary landscape of Malta, Panku Street Food stands out as a beacon of authentic Asian flavors. Whether you're a local or a visitor, this Maltese restaurant in Sliema offers a dining experience that is second to none. From its delicious House Rolls to its welcoming atmosphere, Panku Street Food is a must-visit for anyone looking to explore the best of what Malta has to offer in terms of street food. So the next time you're in Sliema and looking for a memorable meal, make sure to stop by Panku Street Food—you won't be disappointed.

[presidentialapartmentslondon]

The Best American Restaurants That London Has to Offer

As a city with many of the most famous historical landmarks in existence, London is also one place where food is king; it has such a great history to draw on. On the other hand, if you are an American and miss your home's kitchen, that is no problem.

This city simply brims with U.S. restaurants that will remind your native taste buds of genuine dishes! Plus, if you're planning to explore these culinary delights, consider staying at one of the affordable serviced apartments near Kensington for a comfortable base.

Why Try American Restaurants in London?

One naturally assumes that while you’re in the UK, you’d want to eat British food, right? So, if you’re feeling the mood for American breakfast, London doesn’t disappoint. It is a welcome development for a tourist abroad who’s feeling homesick, as well as a welcome option for any Brit in London who’s suddenly craving American breakfast in London.

You can also read: Your Complete Guide to the Victoria and Albert Museum

Top 10 American Restaurants in London

You need to know the best American restaurants in London:

The Blues Kitchen

The Blues Kitchen is an eclectic restaurant with great music and amazing Cajun BBQ dining.

Location: Camden, Shoreditch and Brixton

Timing: The timings differ, depending on the day but it is usually from 12 PM - 1 AM

Why It's Famous: Alongside its American comfort food, The Blues Kitchen offers live music every night, adding to the lively atmosphere.

Hard Rock Cafe

Hard Rock Cafe is an American restaurant with a high-energy vibe and serves American classics. 

Location: Piccadilly Circus, Old Park Lane.

Timing: 11:30 AM - 10:30 PM

Why It's Famous: Classic American dishes and rock 'n' roll memorabilia. 

Electric Diner

Electric Diner is a French-style diner with an all-day menu, a bar, and, most importantly, classic red leather booths. 

Location: Notting Hill.

Timing: 8 AM - 1 AM (Monday - Wednesday)

8 AM - 1 AM (Thursday - Saturday)

8 AM-11 PM (Sunday)

Why It's Famous: American and French Dinner fare and offers delicious brunches. 

Malibu Kitchen

Malibu Kitchen is a California-inspired American restaurant that has rustic interiors to make you feel nostalgic. 

Location: The Ned.

Timing: 7 AM - 10 PM (Monday - Friday)

 9 AM-10 PM (Saturday)

 Why It's Famous: Californian cuisine; famous for avocado toast and acai bowls.

Joe Allen

Joe Allen is a New York-style brasserie with live music and a top-notch atmosphere. 

Location: Covent Garden.

Timing: 12 PM - 11 PM (Monday - Wednesday)

12 PM – 11:30 PM (Thursday - Saturday)

12 PM-8 PM (Sunday)

Why It's Famous: Classic American brasserie since 1977; known for comfort food like burgers, ribs, and classic American pies.

Christopher’s

Christopher's is a classic high-ceilinged American steakhouse and grill with a martini cocktail bar. 

Location: Covent Garden.

Timing: 11 AM - 12 AM (Tuesday - Thursday)

11 AM – 1:30 AM (Friday - Saturday)

11 PM-5 PM (Sunday)

Why It's Famous: USDA steaks to lobster. 

Feels Like June

Feels Like June is the perfect California-inspired American restaurant with summer vibes and Europe-meets-West Coast flair. 

Location: Canary Wharf.

Timing: 7 AM - 1 AM

Why It's Famous: Bright California-inspired restaurant with seafood, brunches and cocktails. 

CUT at 45 Park Lane

CUT at 45 Park Lane is your classic American steak restaurant with moody decor and modern vibes. 

Location: 45 Park Lane

Timing: 7 AM - 10 PM

Why It's Famous: Contemporary setting and high-end dining experience. 

Eggslut

Eggslut is a hugely popular LA import that serves up egg-focused dishes all day round. 

Location: Fitzrovia, Notting Hill, Shoreditch, Victoria, and Stratford. 

Timing: 8 AM - 5 PM

Why It's Famous: Signature "Slut" dish and egg-filled brioche sandwiches. 

Honest Burgers

Running from 2011, Honest Burgers is your classic little Burger joint that serves a huge variety of mouthful dishes.

Location: Multiple locations, including Soho and Covent Garden.

Timing: 11 AM - 11 PM

Why It's Famous: No-nonsense burgers made from British beef. 

How Can You Visit London on a Budget?

London can be done on a shoestring budget if necessary. There are several things you can do.

Get yourself an Oyster Card. 

Be on the lookout for free events. 

Don't always splurge on expensive restaurants and eat at food markets.  

Walk instead of taking taxis.  

Visit tourist places either very early or very late to avoid crowds.  

Where Can You Stay in London? 

It is necessary to have a comfortable stay when you are in London. That is Presidential Serviced Apartments in Kensington for you. The place comes with great kitchens and cozy bedrooms to give you the feeling of home. 

Final Thoughts

Whatever the nature of your craving - fast food or BBQ feast - the American restaurants in London can fulfill your urge. 

[spookysaladchaos]

Global Top 14 Companies Accounted for 29% of total Packaged Salad market (QYResearch, 2021)

Over the past few years, salads have been evolved as appetizers, sides, and desserts. The major reason behind the adoption of salad in diet is the health-conscious and weight control mindset of modern consumers. The mixture of various kinds of vegetables and fruits, which are dressed in various condiments and accompanied by meat and seafood, has gained some substantial popularity across the globe. Collecting various ingredients of the dish, along with cleaning, chopping, and preparing can be a tedious and time-consuming task. Thus, the growing popularity of salads and ease of consumption provided by the packaged salad products have propelled the market growth. Various types of packaged salads have been poured by the manufacturers, which include green salad, wedge salad, fruit salad, rice and pasta salad, and bound salad.

The Packaged Salad market covers Organic Type, Normal Type, etc. The typical players include Summer Fresh, Sunfresh, Fresh Express, Gotham Greens, Bright Farms, etc.

According to the new market research report “Global Packaged Salad Market Report 2023-2029”, published by QYResearch, the global Packaged Salad market size is projected to reach USD 8.88 billion by 2029, at a CAGR of 7.2% during the forecast period.

Figure.   Global Packaged Salad Market Size (US$ Million), 2018-2029

Figure.   Global Packaged Salad Top 14 Players Ranking and Market Share（Based on data of 2021, Continually updated）

The global key manufacturers of Packaged Salad include Dole Food Company, Taylor Farms, Bonduelle, Shake Salad, Fresh Express, Vega Mayor SA (Florette), Curation Foods, Evertaste, Misionero, Gotham Greens, etc. In 2021, the global top 10 players had a share approximately 29.0% in terms of revenue.

About QYResearch

QYResearch founded in California, USA in 2007.It is a leading global market research and consulting company. With over 16 years’ experience and professional research team in various cities over the world QY Research focuses on management consulting, database and seminar services, IPO consulting, industry chain research and customized research to help our clients in providing non-linear revenue model and make them successful. We are globally recognized for our expansive portfolio of services, good corporate citizenship, and our strong commitment to sustainability. Up to now, we have cooperated with more than 60,000 clients across five continents. Let’s work closely with you and build a bold and better future.

QYResearch is a world-renowned large-scale consulting company. The industry covers various high-tech industry chain market segments, spanning the semiconductor industry chain (semiconductor equipment and parts, semiconductor materials, ICs, Foundry, packaging and testing, discrete devices, sensors, optoelectronic devices), photovoltaic industry chain (equipment, cells, modules, auxiliary material brackets, inverters, power station terminals), new energy automobile industry chain (batteries and materials, auto parts, batteries, motors, electronic control, automotive semiconductors, etc.), communication industry chain (communication system equipment, terminal equipment, electronic components, RF front-end, optical modules, 4G/5G/6G, broadband, IoT, digital economy, AI), advanced materials industry Chain (metal materials, polymer materials, ceramic materials, nano materials, etc.), machinery manufacturing industry chain (CNC machine tools, construction machinery, electrical machinery, 3C automation, industrial robots, lasers, industrial control, drones), food, beverages and pharmaceuticals, medical equipment, agriculture, etc.

[hauntedeaglepizza]

Experience an incredible day in Turlock, California.

Experience an incredible day in Turlock, California.

Situated in the things to do in Turlock California center of California's Central Valley, Turlock might not be the top choice for a day, but this lively town provides a range of attractions for those who are open to With a strong agricultural background, a variety of culinary options, and peaceful natural surroundings, Turlock guarantees an unforgettable visit for guests with diverse interests. Here are some suggestions for a fantastic in Turlock:

Start Your Day: Discover Turlock's Fascinating Heritage and Artistic Legacy

Begin your morning by exploring the Turlock Historical Society Museum. Delve into the captivating past of the area, tracing its evolution from a railway hub to a significant contributor to California's farming progress. The museum features a collection of items, images, and displays that offer a detailed glimpse into Turlock's history

Following your visit, meander through the quaint streets of Downtown Turlock, where you'll discover a treasure trove of vintage architecture, trendy boutiques, and cozy eateries. Be sure to drop by Latif's Restaurant, a local favorite serving up satisfying morning meals and mid-morning bites infused with the flavors of the Mediterranean.

Midday: Indulge in Culinary Delights

Turlock boasts a vibrant culinary scene, featuring a rich tapestry of international cuisines. When it's time for lunch, make your way to Dust Bowl Brewing Co. Downtown Taproom, where you can indulge in expertly crafted beers paired with elevated comfort food. Take a seat on their sun-kissed patio and soak up the Golden State's radiant atmosphere while exploring their rotating selection of seasonal brews.

Alternatively, if you're in the mood for something different, Sushi Cuisine offers fresh and authentic Japanese cuisine in a cozy setting. Their sushi rolls and sashimi are highly recommended by locals and visitors alike.

Enjoy the outdoors and engage in activities in nature during the afternoon.

To unwind and connect with nature, venture to Donnelly Park. This expansive park features lush green spaces, playgrounds, and picnic areas. Take a leisurely stroll around the park's walking paths or challenge your friends to a friendly game of volleyball or tennis.

If you're curious about the local farming scene, a trip to a nearby almond grove can give you a behind-the-scenes look at one of Turlock's key economic drivers. Several groves offer guided excursions that delve into the art of almond farming, and you might even get to savor the crunchiest, most flavorful almonds straight from the source.

Twilight Delights: Dusk, Drama, and Fun

As evening approaches, make your way to the picturesque campus of Stanislaus State University, where you can witness a stunning sunset. With its expansive vistas of the rolling hills and countryside, this spot is a photographer's paradise, offering endless opportunities to capture the perfect shot.

After sunset, cap off your day with dinner at The Bistro. This upscale restaurant prides itself on its farm-to-table concept, featuring locally sourced ingredients transformed into delectable dishes. End your evening with a nightcap at 10 East Kitchen & Tap House, known for its craft cocktails and lively ambiance.

Time Valuably Used Today

While Turlock, California, may not be a popular choice for tourists, it has everything for a memorable day excursion. Whether you're delving into its past

[californiawalnutscare]

Ingredients:

12 ripe figs

300g plain rich yoghurt flavoured with cardamom powder

90ml honey, divided

75g California walnuts, chopped

Preparations:

Preheat the oven to 220°C.

Cut the figs in half lengthwise. Place the figs, cut side up in a baking dish.

Brush 30ml of the orange blossom honey over the cut side of the figs.

Bake figs for 12 minutes, until just softened and heated through. Let cool 5 to 10 minutes.

Lay the fig halves on a serving plate. Spoon yoghurt on top of the figs.

Drizzle the honey over the yogurt and figs.

Sprinkle the California walnuts over.

Source Url: https://californiawalnuts.in/baked-figs-with-cardamom-yoghurt-honey-california-walnuts/

[smallbusinessesbiglegacies]

Local Restaurants Built on Small Town Charm

Viking Pizza and McGuiggan’s Pub  may not share all of the same menu items and follow similar design aesthetics, but they do encompass the same small town charm aspects that attract countless local residents daily. One specializes primarily in takeout serving pizza, salads, sandwiches and calzones and the other stems from Ireland serving comfort pub dishes in a cozy and warm environment. Despite Viking Pizza and McGuiggan’s Pub looking like polar opposites on the outside, they seem to inhabit numerous similar aspects that have turned them into all time towny favorites.

Viking Pizza- 34 Bedford St, East Bridgewater, MA

Located in the center of town, Viking Pizza is a local favorite for all EB residents. This hotspot is named after East Bridgewater’s beloved mascot, The Vikings, and emulates the town’s spirit in every way. For low prices ranging from $10-$20 for a meal, you’ll receive a lot of bang for your buck at Viking. Since 1988, Viking Pizza has made it easy for customers to enjoy their meal in comfort by offering quick delivery and takeout services as well as smaller in person dining options. With pizza being a prominent aspect in their name, it’s no surprise that pizza is their specialty dish. 

Viking Pizza offers 36 large specialty pizzas for the appropriate price of $16.95, as well as customizable options, and $3.50 giant slices of any pie you could dream of. Some of their most intriguing pizzas include the California BLT pizza - alfredo sauce, mozzarella, cheddar, tomatoes, bacon, and romaine lettuce with house dressing, as well as the Amore Pizza - white, mozzarella cheese, ricotta, and spinach and artichoke hearts, and their Pizza Spanko - white, mozzarella, cheddar, garlic, chopped spinach, red onion, gyro style beef, black olives and feta cheese crumbles. On top of their perfectly crafted pizzas, Viking offers a variety of calzones, salads, subs, sandwiches, chicken wings, french fries, quesadillas, wraps, gyros, pastas, and beverages. With their lengthy menu, you’re guaranteed to find something you like regardless of allergies or dietary preferences. Viking Pizza is the perfect option when you want an easy meal on the couch, on the go, or out on the town.

Although I love the amazing food Viking has to offer, I value the customer service even more. Like many other East Bridgewater residents, my family and I order takeout and delivery from Viking at least once a week (sometimes even more). Everytime we encounter an employee, they simply exude kindness and respect. Tony Mamouzellos, long time owner of Viking Pizza, even goes out of his way to make relationships with his patrons. Oftentimes, my family and I will have long and meaningful conversations with Mamouzellos when picking up our food, and will find out when we get home that he slipped in extra slices of pizza, calzones, and pockets of pita bread, free of charge. Even though the food at Viking Pizza is absolutely incredible, the staff and their kindness encourages us to keep coming back.

McGuiggan’s Pub - 546 Washington St, Whitman, MA

Inside the heart of Whitman, MA lies a small restaurant that simply exudes charm. McGuiggan’s Pub may be little with only fifteen tables and three hightops, but it is the perfect place to make memories. I can recall visiting the pub after countless dance recitals and birthday celebrations, and sitting down to enjoy the most consistently delicious bar pizza in the world. McGuiggan’s Pub is entirely Irish, from the name to the obsessive interior design. The pub is stacked full of shamrocks that will entice you to sit at the 54 foot mahogany bar and order a traditional Guinness out of their famous ‘boot’ glass. Not to mention, the staff is extremely friendly from the bartenders to the chefs, with two servers working the dining room at all times, and a host that greets you with a smile at the front door. Although, I may have a slight bias as hostessing at McGuiggan’s Pub was my first ever job. However, this provides me with all the more accuracy in my review.

Moving on to the dishes, you’re guaranteed to find at least one meal you like, with a five page long menu. My personal favorite dish of theirs is the classic cheese pizza, which is objectively the perfect size for one customer priced at just $8.75. The sauce to cheese ratio is unmatched by any other nearby pub which makes it a consistent crowd favorite. Another fan favorite is the traditional Irish shepherd’s pie. There’s something enlightening about the mashed potato and minced meat combination that patrons of McGuiggan’s Pub go crazy for, especially for the affordable price of $18.99.

Another interesting aspect of McGuiggan’s is the live music and bingo events they’re constantly holding. Every Friday and Saturday Night, the pub has local singers and bands perform live to bar and restaurant guests which instantly brings the restaurant’s spirits up. Although the performances usually start late at night around 8 or 9 p.m., the bar fills up fast with customers excited to enjoy their meal while receiving live entertainment. Not to mention, Wednesday nights McGuiggan’s holds SINGO competitions, in which an entertainer comes in and hosts bingo games with famous hit songs instead of calling out numbers. In my two years hostessing during SINGO nights, it’s safe to say Wednesdays are extremely packed, and customers of all ages go absolutely crazy for this game. Owner, Richard Rosen, guarantees a different experience at McGuiggan’s Pub than other nearby restaurants with numerous exciting aspects for his customers to enjoy. From the familiar comfort food, to the nightly entertainment and inviting environment, McGuiggan’s Pub is a charming local spot for both food and fun.

Despite only existing in the realm of Plymouth County, Viking Pizza and McGuiggan’s Pub have made a reputation for themselves based on their all around fantastic aspects. Whether you’re trying out the food, looking to socialize, or are in need of a fun night, Viking Pizza and McGuiggan’s Pub are the perfect restaurants for you.

[rabbitcruiser]

National Deep Dish Pizza Day

Ike Sewell invented deep-dish pizza in Chicago in 1943; that’s why it’s often called “Chicago style”. There might even be discounts on Deep Dish Pizza Day!

Pizza lovers far and wide will be making the most of National Deep Dish Pizza Day. This is just the holiday for those admirers of a thick, tasty crust filled with delicious toppings and baked to perfection!

History of National Deep Dish Pizza Day

It might be a good idea to start talking about deep dish pizza by taking some time to acknowledge Pizzeria Uno’s founder, Ike Sewell, without whom this day wouldn’t exist. In fact, without him, the deep dish pizza wouldn’t exist–and that would be a very sad world.

Sewell is credited with creating the spectacular deep dish pizza in 1943 in Chicago, Illinois, USA. This wonderfully tasty pizza, also known as Chicago-style pizza, is characterised by a superb buttery crust that can be as high as 3 inches tall along the edges, combined with generous amounts of flavoursome sauce, delectable toppings and cheese.

Once the idea for deep dish pizza caught on in Chicago, it was only a short time before it became a trademark of the city–and in doing so it became the exact opposite of its rival pie: thin crust pizza from New York.

How to Celebrate National Deep Dish Pizza Day

It doesn’t take a lot of convincing to get most people excited about celebrating National Deep Dish Pizza Day! Consider these creative ideas for enjoying the day with family, friends and coworkers:

Grab a Deep Dish Pizza

On this day, get together with friends or family to visit your favourite pizza restaurant and enjoy a wonderful slice (or more) of cheesy goodness. But remember, unlike grabbing a slice of thin, New York pizza that takes about 10 minutes to bake, deep dish pizza is an exercise in patience. It might even be a good idea to order ahead because these pizzas are so thick that they can take up to an hour to bake in the oven!

But don’t worry–most restaurants are happy to provide appetizers such as breadsticks, buffalo wings or garlic bread to keep hungry patrons happy, as well as soft drinks or beer. Just make sure not to get too filled up before the pizza comes.

Find Restaurants Offering Deep Discounts on Pizza

Many pizzerias will be in a festive mood for this enjoyable day! And that means they may be offering coupons or discounts to their customers.

For instance, these famous restaurants serve authentic deep dish pizza and may offer a deal for the day, whether ordering in or online:

Pizzeria Uno. The restaurant that started it all is located in Chicago as well as Colorado, New York, Michigan, Maine, Vermont, Florida, Pennsylvania and so many more states. Plus, Saudia Arabia and India! The chain has been known in the past to offer discounts all month long so it’s worth checking out.

Giordano’s. Started in 1974, this chain boasts more than 60 restaurants, mostly in Illinois but also in Arizona, Florida, Colorado, Ohio, and even Nevada. This chain has been known to give a $5 off discount in the past.

Lou Malnati’s American Restaurant. Serving Chicago deep dish pizza since 1971, this restaurant offers 57 locations all throughout the mid-western US (Illinois, Indiana, Wisconsin) as well as Arizona.

Gino’s East. Starting in Chicago, Gino’s East has been growing since its 1966 inception and now has spots in California, Texas, Wisconsin, Tennessee and Michigan.

Try Making Deep Dish Pizza at Home 

Don’t fret if you can’t get the exact deep dish pizza – a pan style pizza, thick crusted pizza or pretty much any delicious pizza will do. Better yet, use this day to finally create that perfect pizza you’ve always dreamed of making, and invite others over to share it with!

How to Make Deep Dish Pizza 

Baked in an oiled, round, metal pan (i.e. deep dish) the wheat-based dough is placed not only on the bottom of the pan but also pressed up the sides. The pie is then filled with cheese (that’s right, it goes first!), meat and vegetables next (such as pepperoni, sausage, peppers, spinach, etc.), and then a thick layer of chunky, uncooked tomato sauce goes on top. The order of the fillings is important because it keeps the cheese from burning since the cooking time is so long–probably around 45 minutes! But being patient is certainly worth it in the end.

Plan a Trip to Chicago (including Pizza, of course!) 

In order to fully experience everything that National Deep Dish Pizza Day has to offer, a trip to Chicago is probably the best course of action. Chicago is filled with culture and fun activities for just about anyone to enjoy along with their deep dish pizza.

The Art Institute of Chicago. Ranking as the second largest art museum in the US, it boasts a collection of more than ¼ million works of art. (For lunch, Giordano’s is just a 10 minute walk away–but don’t forget to order ahead.)

The Chicago Theatre. Catch a play or comedy act here in this landmark Baroque theater built in 1921. (Then grab a pizza at Lou Malnati’s, only a 15 minute walk past the Merchandise Mart.)

The Bean (Cloud Gate). An art installation in Millenium Park along the lakefront of Chicago, its surface is shiny and reflective, creating a magical effect as it bounces light from and onto the world around it. (Giordano’s is basically just across the street from the park–only a five minute walk.)

Grant Park. Grab a free summer concert or simply enjoy a walk along Lake Michigan. (A different Lou Malnati’s location is just about a ten minute walk from here.)

Fun Facts about Pizza

20% of Americans believe that pizza should be eaten with the hands and not with a fork. (Although, with deep dish pizza, this is likely to end up with more than the average mess!)

Only 2% of Americans say they have gotten into heated debates over which is better: New York Style (thin crust) or Chicago Style (deep dish). And at least 16% of Americans say that they don’t have a preference either way–they just love pizza any way they can get it.

Source

[yetanotherfreakingfoodblog]

Chicken Paprikash

I continue to enjoy cooking chicken. I thought I had made some good chicken before (on this very blog!!!), but then 2023 came along. My friend gifted me some Hungarian paprika from her travels, so one day earlier this year I decided to make chicken paprikash...and it was a huge hit. The people I made it for were delighted. My partner: "top 5 chickens I've had in my life." My friend: "the ultimate comfort food, reminds me of my grandma." My other friend: "when are we having that again?" You get the idea.

I used this NYT Cooking recipe, mostly. The best thing about this recipe is the comments. I am not Hungarian. I thank the Hungarians for introducing the world to chicken paprikash. I loved having chicken paprikash when I was there in 2008, and I love the comments on this recipe. They are largely an argument over whether this is "really chicken paprikash" or not. One helpful comment says "this is a very bad recipe and not just for Hungarians."

I leave judgment of the recipe up to the reader. All I have to say is that I made this dish, mostly following the recipe, and we loved it. Was it Hungarian? Probably not, as I am just a lady who made this in California for friends from all around. But was it delicious? It absolutely was, and I'll be making it many times over.

I skip the egg noodles and do dumplings instead, more on that in a moment.

Saucy Chicken

Ingredients

6-7 bone-in skin-on chicken thighs

1 tablespoon avocado oil

3 tablespoons unsalted butter

1 large onion (peeled & diced)

3 cloves garlic (peeled & minced) (I *still* hate working with fresh garlic, I tend to use pre-minced freeze dried garlic in stuff like this which overjoys me. Don't tell my purist friends).

3 tablespoons Hungarian paprika, sweet or hot or a combination -- I love this with hot paprika. I made this so many times that I ran out of the hot paprika my friend got me though, so I also ran through the sweet, which was also wonderful. When I ran out of hot paprika, I started adding about 1/2 tsp cayenne pepper to the 3 tbsp sweet paprika to get more heat. I thought 1/2 tsp was a small kick, I might go up to 1 tsp for a spicier dish.

3 tablespoons flour

14oz canned crushed tomatoes (the recipe calls for "1 cup" but I just put the whole 14oz can in and it's great).

1 cup vegetable broth (I only keep Better than Bouillon veggie broth around, I'm not really a broth purist so I default to veggie broth and this one is a good one. The recipe calls for chicken broth).

3/4 cup plain yogurt (the recipe calls for sour cream, but I always have yogurt around and rarely have sour cream. Recommend using a thicker yogurt, I like Strauss Greek. I also think this recipe is totally fine with less yogurt than 3/4 cup).

Dumpling ingredients

6 eggs

1.5 cups flour

a little salt

more vegetable broth

Recipe

Preheat oven to 400. Season chicken "aggressively" with salt & pepper.

Heat 1tbsp avocado oil and 1 tbsp butter in a large Dutch oven on high. Sear the chicken in batches, skin-side down, until golden & crisp, 8-10 min. Turn the chicken over and sear the non-skin side for ~7 minutes. Remove to a plate to rest.

Return pot to stove. Add onion to the schmaltz in the pot. Cook, stirring & scraping frequently, for ~5 min.

Add garlic, stir again, cook til softened (~3-4 min)

Add paprika & flour, stir well to combine. Cook until fragrant and the taste of flour has been cooked out, 4-5 min. (It will be dry, it's ok, toasty toasty!)

Add tomatoes and broth. Stir together, then nestle the chicken back in skin side up. Slide the pot into the oven (uncovered!) and bake for 25-30 min, until chicken is cooked to 165 and sauce is a bit thicker.

While the chicken bakes, make dumplings! Bring ~4 cups veggie broth to a boil in a medium saucepan. Whisk together the eggs, flour, and salt. I use a 1 tablespoon cookie scoop (filled halfway) to drop dumpling batter into the boiling broth. (I wish I had a smaller scoop, my dumplings usually turn out on the larger side, but they're really unfussy and supposed to be rustic. You can also use your hands and a regular spoon!). They're done when they're floating, or a bit after. Use a slotted spoon to bring them out. You might need to do this in batches.

Take the chicken pot out of the oven. Remove the chicken to a plate with tongs, then stir the yogurt into the sauce. Put the chicken back into the pot. Serve chicken over the dumplings!

[spacenutspod]

In October 2023, NASA launched its long-awaited on-again, off-again Psyche mission. The spacecraft is on its way to study the metal-rich asteroid 16-Psyche, an M-type asteroid that could be the remnant core of a planetesimal that suffered a collision long ago. But understanding the giant, metal-rich asteroid isn’t the Psyche mission’s only goal. It’s also testing a new laser communication technology. The new system is called Deep Space Optical Communications (DSOC.) DSOC uses infrared lasers to communicate between spacecraft and ground stations. In this first experiment, the Psyche spacecraft communicated with the Hale Telescope at Caltech’s Palomar Observatory in San Diego County, California. Psyche was beyond the Moon when it communicated, and the distance between the spacecraft and the Hale Telescope was nearly 16 million km (10 million miles.) The successful test took place on November 14th, and during the test, data was transmitted and received by both the spacecraft and the ground station, a phenomenon called “closing the link.” The successful test is the DSOC’s ‘first light.’ “Achieving first light is one of many critical DSOC milestones in the coming months, paving the way toward higher-data-rate communications capable of sending scientific information, high-definition imagery, and streaming video in support of humanity’s next giant leap: sending humans to Mars,” said Trudy Kortes, director of Technology Demonstrations at NASA Headquarters in Washington. The technology may be coming to fruition just in time. As our spacecraft instruments become more powerful and as the amount of data they send back grows, current spacecraft communication systems are struggling to keep up. High-bandwidth laser communication systems should relieve the bandwidth bottleneck that hampers existing missions. This image shows the Psyche spacecraft in a clean room. The DSOC is the silver tube extending toward the top of the image. Image Credit: NASA. Current spacecraft communication systems are based on state-of-the-art radio systems. But the infrared laser system at the heart of DSOC works with data transmission rates from 10 to 100 times greater than radio systems. The benefits are obvious if the system can be perfected. Currently, spacecraft communicate with Earth using NASA’s Deep Space Network (DSN). The DSN is made up of three facilities around the world, separated by about 120 degrees. So, no matter where a spacecraft is, it can communicate with one of the facilities. The three facilities are in California, Spain, and Australia. The three facilities that make up the DSN. Each is separated by 120 degrees. Image: NASA/JPL The DSN is reliable, and NASA allows other spacefaring nations to use the system. But since it’s based on radio communications, it’s becoming an outdated bottleneck. While the DSN and other space communications systems are impressive, they’re struggling to keep up with future plans. It can take up to 20 hours to transmit a 250-megabit data payload directly to Earth. And it gets worse the further a spacecraft is from Earth. NASA’s New Horizons mission is an instructive example. When it performed its flyby of Jupiter in 2007, it transmitted data back to Earth at about 38 kilobits per second (kbps.) That’s a little slower than old telephone dial-up modems from the past. The data rate dropped precipitously when it encountered its main objective, Pluto. The data rate plummeted to approximately 2,000 bits per second (bps) at that extreme distance. That’s like the telecommunications equivalent to Morse code. To reach those speeds, New Horizons had to use both its antennae and transmit to NASA’s largest receiving dish here on Earth. It reached Pluto in July 2015, but it took until 2016 to transmit all of the data from the historic encounter. Imagine being a member of the New Horizons team waiting for critical, career-defining data. “More data means more discoveries.”Dr. Jason Mitchell, Director, Advanced Communications and Navigation Technologies Division, NASA’s Space Communications and Navigation (SCaN) program Artist’s impression of New Horizons’ close encounter with the Pluto–Charon system. Look how large the antenna looms. Credit: NASA/JHU APL/SwRI/Steve Gribben DSOC’s infrared laser system will be a huge improvement. It’s similar to radio communications but uses tighter waves. This allows ground stations to receive more data, which is a critical problem with our rapidly-improving spacecraft. The DSOC on Psyche has only a 22 cm antennae, while the ground transmit antenna is 1 meter and the ground receiving antenna is 5 meters. At a distance of 0.4 AU, the uplink speed should reach 292 kbit/s, and the downlink speed should reach 100 Mbit/s. DSOC does suffer from some drawbacks, though. For instance, downlink speeds are slower in the daytime. Spacecraft instruments, and especially cameras, are generating more and more data. These speeds, and hopefully higher speeds in future DSOC systems, should be able to keep pace. This graph shows the expected data rates required for future deep space missions. Image Credit: By JPL, NASA – JPL, NASA, Public Domain, https://commons.wikimedia.org/w/index.php?curid=64264594 “Optical communication is a boon for scientists and researchers who always want more from their space missions, and will enable human exploration of deep space,” said Dr. Jason Mitchell, director of the Advanced Communications and Navigation Technologies Division within NASA’s Space Communications and Navigation (SCaN) program. “More data means more discoveries.” This isn’t NASA’s first foray into DSOC. They’ve been working on it for years, and they’ve demonstrated it in Near-Earth Orbit and out as far as the Moon. But November’s test was the first deep space test. While DSOC promises faster communication, it requires extremely precise pointing, and the precision required increases with distance. The system works by transmitting a laser beacon from Earth to the spacecraft. That helps stabilize the line-of-sight between the two and helps Psyche aim its downlink laser accurately. Further tests at greater distances are the next step. “We were able to exchange ‘bits of light’ from and to deep space.”Abi Biswas, Project Technologist for DSOC at NASA’s Jet Propulsion Laboratory. There’s also the latency problem. From the Moon, it takes about 2.5 seconds for a signal to reach Earth. In this test, Psyche was well beyond the Moon, and the signal took about 50 seconds to reach Earth. But while it’s at the asteroid, a signal from the Psyche spacecraft will need up to 20 minutes to reach Earth. That latency problem doesn’t go away just because the system is based on a near-infrared laser. Infrared light moves at the same speed as radio waves. But even though there are future challenges yet to be overcome, the test was successful, and that’s the only result NASA can hope for. “Achieving first light is a tremendous achievement. The ground systems successfully detected the deep space laser photons from DSOC’s flight transceiver aboard Psyche,” said Abi Biswas, project technologist for DSOC at JPL. “And we were also able to send some data, meaning we were able to exchange ‘bits of light’ from and to deep space.” This view of NASA’s Ingenuity Mars Helicopter was generated using data collected by the Mastcam-Z instrument aboard the agency’s Perseverance Mars rover on Aug. 2, 2023, one day before the rotorcraft’s 54th flight. Imagine what it would be like to watch a video of the little helicopter. Credit: NASA/JPL-Caltech/ASU/MSSS The future of space exploration is going to be more and more data-dependent. Imagine real-time (with a signal delay, of course) video from the surface of Mars, taken by high-resolution cameras on rovers. Imagine astronauts on the surface of Mars with real-time, Mars-hardened versions of Go-Pro cameras on their helmets. Imagine subscribing to the personal YouTube channel of a Mars astronaut. Naturally, some people won’t believe what they’re seeing. But for those of us who follow along as space technology develops year by year, it will be another crowning moment. The post We’re Entering a New Age When Spacecraft Communicate With Lasers appeared first on Universe Today.