Yummy Miniature Foods

Have you thought to find restaurant supply store?

2012-01-05T08:58:00.000-08:00

You are probably tired of nostalgia for the brand restaurant supplies, and you are still looking for stores that can provide the best price that would be the budget. Have you thought to find other restaurant supply store , such as a restaurant, shop for supplies? If not, then now is the time to do so.

Of course, restaurant supply over time, the team is its use has been used and it must be replaced. Initially, the face would not be a problem for you, because it was a phase in which they fought to keep their customers and earn their loyalty. However, in the long run, who won a loyal customer, and customers of the restaurant. His goal now is to keep them happy so they can return to business food more delicious. To do this, you will need to purchase new equipment. But how you do this, if you have a limited budget?

Well, the best way to find an affordable supply for restaurants is to hunt the online store food restaurant. There are many Internet companies that have their own websites and have their own art gallery or supplies exclusively for those in the food. You can find price information and photos of items available for your reference and comparison.

These online companies lower prices for supplies and equipment of a new brand, and do not spend much freight services. Basically, all you need to do is fill out the order request, click on the link to the site and are delivered directly to your home as soon as possible the time - it is so easy.

However, if you plan to buy supplies online, you should look for a company to provide equipment, which are made from high quality materials. This ensures that you get for your money in a restaurant tent, which is worthy of your trust.

Do not worry about bad credit loans

2011-12-26T06:06:00.000-08:00

Borrowed heavily and spent a lot of debt, so there? Still looking for a loan? Do not worry about bad credit loans are there to help. In short, these loans are intended to provide financial support to customers with poor credit history.

Before delving into the details of this type of loan, now look at the concept of bad credit history, how they formed and how someone can get out.

A bad credit history

A detailed report of past transactions, and files of the credit card, and how the charges in your credit report.
There may be several reasons that lead to bad credit history. The failure of non-payment to meet financial obligations, missing payments, you pay your debts, all of which can lead to a bad credit history.

A person who has bad credit history behind it is difficult to use any of the loans, it is suspected of ability to pay. But there is a ray of hope to their bad credit loans are there to support and financial assistance. The main objective of credit loans is the same for providing financial support and assistance.

Bad Credit Loans

It's like any other loan, if the customer has to pay the market value. This is due to the uncertainty on the label to take a bad credit history. This financial support is also an opportunity to improve your credit report. This is the payment that is possible, appropriate and timely manner the amount and interest.

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Bad credit loans can be classified into two products, ie loans and unsecured credit. All bad credit secured asset class should secure a bad credit secured loans. At the same time, bad credit loans worth, not the property as collateral belongs to a class of unsecured loans. Unsecured bad credit can not be so easy to get through a bad credit history.

Pay attention to the

Everything is made to the lender. There are various lenders in market interest rates. Therefore, the use of these loans to ensure that lenders charge interest rates. Each time, but it is a credit, you must be careful to avoid the terms of the legal consequences. Probably, lenders have hidden charges for a loan that the applicant is not aware of, and eventually becomes embarrassing. Always be careful in this place to avoid that situation. Every detail has been the method of payment should be clear from the same lender.

Fee

Fees are always an important aspect of bad credit loans. Since they have a bad credit record together again, this aspect of care should be taken seriously. Always make it a point to pay the required amount and the interest rate target at the same time to avoid the consequences. Probably, it is clear that the situation and circumstances, there are clear statements charges and penalties. Ignorance of customers may fall into a trap if the failure to pay will result in legal issues or consult the county. Care must be taken to avoid such a situation.

It is always better to go for bad credit, but be aware of all the above. Go for a loan, free of debt payments correctly, and a clear credit history.

frozen yogurt, those who know and enjoy the health benefits for years

2011-12-22T03:05:00.000-08:00

With the current state of people trying to diet and lose weight, one of the most delicious desserts frozen yogurt machines . This dessert can be replaced by heavy ice, we have discussed in the freezers of ice cream. Frozen yogurt can be made with a variety of tastes a bit like ice, but with a low-calorie ingredients and less fat. commercial frozen yogurt machine or frozen yogurt machine commercial come in a variety of shapes, sizes and prices. One of the nice things about these machines is that they are designed to address, rather than the backyard when the ice freezer.

You can use the yogurt for a treat with the flavors that explode on the tongue. The frozen yogurt is ready in a relatively short period of time, in other words, it does not take much time to do this. The results can be healthy for you and the kids, because reducing the amount of sugar and fat in the final result.

As far as frozen yogurt, those who know and enjoy the health benefits for years. It's really a healthy option for dessert if you look at the alternatives. Eating weather-yo is a healthy alternative for healthy desserts like ice cream and add to your diet and make a big favor. No significant difference between the ice and I went, so that his family probably will not even realize that you've changed.

Frozen yogurt ice cream offers something that has not, and it's really a much better option. Yogurt has live cultures and common active ingredients that help the body in many ways. Scientific tests have shown that yogurt cultures can play a role in joint health. They help the body to digest lactose in milk, instead of helping the digestive system in general. This helps people with lactose intolerant digest yogurt. Cultures in the yogurt when it is cold, until the mixture is not too hot before being frozen. After eating the yogurt cultures inactive, become active again if they start to warm up.

Frozen yogurt has less fat than ice, as is done with a small amount of milk fat. In contrast to almost 15 percent fat milk and ice, which only use half percent by volume. This helps to more fully integrate milk to a smooth consistency to maintain, while maintaining the level of added fat to a minimum. People who try to find ways to remove unwanted fat from your diet should find frozen yogurt believe that is a good option to replace the ice.

It is an area where frozen yogurt and ice are the same, and not a good idea. As for the sugar, yogurt and ice cream are equally unhealthy for you. Each contains a large amount of sugar, and therefore should be eaten in moderation. Contact your healthcare professional before consuming the yogurt to make sure it is the best option available to you. There may be reasons outside the scope of this report the reasons why they should not be part of your diet plan. Call your doctor can give you big problems later.

Frozen yogurt is much easier to find than in the past, and you can in different places. He is now in a variety of restaurants, ranging from the small upper class establishments in their local mall. Food restaurants use machines to do something big, and mixtures occasional use does not contain live and active bacteria that are beneficial to the system. You can also refrigerated food in the area of your neighborhood supermarket. Again, the benefits of health in jeopardy, depending on how you handled it.

The only way to ensure your optimal health is to feel at home with a frozen yogurt machine. Because your yogurt on your own, you know the maximum health benefits from the profits. Another advantage of doing this in your own home is possible for the flavors and ingredients that are unable to find the shop. Sleep well knowing that the treatment was frozen produce the healthiest possible for your spouse and children.

Giving gifts Christmast

2011-10-26T23:57:00.000-07:00

Christmas candy Giving gifts is one of the activities performed by the donor and recipient. Do not give gifts at Christmas with your loved ones need to be expensive and stressful. Christmas is a time of great memories and exciting drinks, spread the word of love and marriage together.

When planning your Christmas presents why not bring candy or fudge your friends and family old and I am sure they will gladly receive some homemade delicacies. What's so great about them is that they can be packaged to look great and unique.

Here are some ideas that can help a great gift for Christmas sweets:

Candy Garland: The crown of sweets with an attractive gift and you can arrange them in a nice way. A sweet crown of all you have to make your own colorful candy and tie them yourself in a long chain. You can garlands with your loved ones to hang on the Christmas tree. Every day can be released for Christmas Day candy.

Sweet tea pot: Christmas candy can be packaged and neatly lined up in the flower pot, making it a more attractive option for gifting your loved ones. All you have to do is take aluminum cans with adhesive tape, too many sweets are fine and can paste in an attractive design. Or if you have small bullets, but the project, if you put them outside of the can. This would be a good sweet flower pot. Candy Christmas Tree could you be a miniature version of a Christmas tree to take the tree foam and colored lollipops or candy on the same stick and make it look like the lights of the Christmas tree and give them to people or table center or toilet for table side.

Christmas crackers Sleigh Candy: Christmas sweets can be arranged in a box that can be made to look like a sled. His gift like this, all you have to go to the bottom of the box and they take shape in the form of sled. You could paint the box cover, red with red foil and leave it as it is. Now you can drill holes in the bottom and place candy canes that look down the hall, then fill the sleigh with other sweets.

Candy canes are always pleased irresistible and enjoyable for everyone. Christmas is a festive occasion, even, where possible with the calorie-conscious to be left a bit of delicious temptations.

Making candy for Christmas gifts or even possible to have the family around the area to treat this Xmas not only satisfied, but you know who looks. Best choice for candy that you like and try to put all their creativity to make some great gift options. Use contrasting colors, Christmas colors, so the screen looks very attractive and festive.

Private cooking class on Los Angeles

2011-10-13T06:12:00.000-07:00

There are several advantages, such as teaching cooking classes Los Angeles . The first advantage is that they are healthy and tasty dishes to cook at home to learn. A good cooking class you'll learn where to find the freshest ingredients, buy and learn new recipes. With all the farmers markets are held in Los Angeles, with a cooking class will give you the knowledge and ability to purchase products in these markets and new dishes for your purchases.

Besides learning private cooking class how to be quality restaurant food in the comfort of your own home kitchen, the biggest advantage of the next to save money. One of the most expensive to live in Los Angeles restaurants. The dinner bill for two people on average in Los Angeles is $ 40, taxes and gratuities not included in the price. Factor for parking and gas, food every day in this great city is a big part of the budget. To produce by shopping at local supermarkets such as Whole Foods and Trader Joe and cooking at home, you can save money and eat healthy at the same time.

Another advantage is that of cooking classes LA , cooking classes, learned to cook dishes from different cultures. Many offer cooking classes cooking class ethnic Los Angeles, where you have different ingredients and buy where you can learn. The large population due to ethnic Angeles, find ethnic ingredients is not difficult. For example, ingredients found in Chinese supermarkets in China Town in downtown and the San Gabriel Valley of Los Angeles.

For cooking classes in Los Angeles, you can learn new recipes and save money. Best of all, your family and friends will be impressed with their new culinary skills.

ground coffee purchasing tips

2011-10-13T04:57:00.000-07:00

Ordinary people tend to buy coffee grinders, but not the person of real coffee. It's about investing money and grind the beans themselves. Shortly before ground preparation is the first thing that makes a real difference in drinking coffee experience. Use a power sander and a good flavor and aroma of coffee. Use the manual coffee grinder with a ritual value to the coffee experience.

If someone wanted to classify factories crank will take some time. There are old mills of various kinds, from different periods and regions. Old Mill on the rare and great brand is a great prize for a collector. Some of them are the true leaders and some were used for grinding of the current.

Coffee Mill is usually a shelf in the homes of quiet restaurants collector or museum, and play a unique role - spreading comfort and history. However, a person can take advantage of ground coffee in one of them, as well-kept antiques. We recommend using a coffee grinder, the search for metal parts for the primary purpose of correction. espresso machines often with pieces of wood usually not much time because of the holes close enough together fried and others. However, there is another possibility.

Manufacturers such as home coffee grinders , still producing the old mills. home coffee grinders since 1810! It is one of the few companies that have left aside their traditions. Peugeot coffee grinder is made of walnut wood and tempered steel mill. The whole family could not use this mill lifestyle.

All that said the man, looking for a manual coffee machine must be very careful, especially online. Older style mills are crap and not after a few iterations. Most of them are not even used for decorative purposes, as they are made of cheap materials. They are large and complex images.

We have coffee plants was hard to find with the old. You can of coffee grinders, our results and the comments of this manual

Suncloud Sunglasses for Mountain biking

2011-10-10T07:28:00.000-07:00

Mountain biking is a great game with lots of action and adrenaline filled. If you sports pro or professional, is just for some exercise at the weekend one of the most important pieces of cycling gear good suncloud sunglasses. Good suncloud sunglasses can improve the contrast in the terrain that much of the routine, lose the lower width. Could use a good pair of suncloud sunglasses, the eyes from the potential impact of the branch of a tree, the abrasion of the cornea can be very painful and even cause a retinal detachment threatens the vision to protect.

Good sunglasses can eliminate the possibility of developing a solar keratopathy (corneal burn). So you can see that the right suncloud sunglasses to not only improve vision, but also protect your eyes from harmful sun rays and potential trauma.

After buy a new mountain bike and helmet for a few good brand from zephyrsports sunglasses are invested, They are suncloud sunglasses with a variety of lenses and frame designs. You need impact-resistant plastic lenses and stay away from glass lenses. I recommend polarized lenses for all types of cycling. Polarized lenses do not provide sufficient contrast when driving in the dark, early morning or afternoon. Polarized lenses are bad for the way motorcycle riders because they are the oil spill on the street because the fire was blocked by the lens overlooked. Polarized glasses are a must for boating or fishing, but you can never have for all cycling activities.

Suncloud sunglasses my radar sunglasses of choice for mountain bikers, the Oakley Fuel Cell Men's Sunglasses These glasses are designed to improve airflow to your face to cool and interchangeable lenses and nose pieces for performance tuning. The Oakley Dispatch Men's Sunglasses lens is a very high contrast lens that blocks UV rays and HIV (light blue), so that a lower target, the risk of developing certain eye diseases such as cataracts and macular degeneration. The aim is also made of durable material called Plutonite.

Another favorite sport sunglasses for biking is Oakley Fuel Cell Men's Sunglasses who joint action with cinnabar cinnamon and black lenses. However, one of the best available technologies for the mountain sun with Rose Lenses Bolle Traverse modulator. It is a goal, a high contrast, too little light and shadow, a dark gray will be reduced in the sun. This is becoming very popular for cyclists and leisure.

Get a good pair of sunglasses is common sunglassesExpress combinations of lenses and a frame for mountain bikers over a decade. They also have numerous teams run all year encouraged about. Many of the employees express sunglasses are custom made lenses vététistes eagerly by the laboratory of sunglasses explicit. I worked very closely with the teachers in the Labor Express eyeglasses to help create a very high contrast lens that will darken early in low light conditions and considerably below used a lot brighter. These lenses in two-phase yellow and orange. These lenses darken to a dark yellow and dark orange in the sun. The two lenses block 100% UV block and almost 100% of blue light and HIV. These lenses can be placed in almost any environment with almost every recipe a single vision, bi-or progressive lens technology. These lenses solve the problem for mountain bike enthusiasts who need a prescription to see clearly in all conditions for cycling.

The lenses are adjusted for the amount of light available, so if you are under the canopy of oak trees on his sunglasses, have less sun set and has very high contrast and sharpness high, while your competitors can look at the floor because of the sunglasses that he or she is. These two lenses are also great measure for shooters, hunters and golfers. You can buy your sunglasses at a discount rate www.zephyrsports.com, you will still receive customer service, free shipping and a free selection of sunglasses can choose when buying a name brand.

www.zephyrsports.com because of their excellent service, years of experience in research and manufacture of sunglasses and the added value each time you recommend contact lenses from them. Yes, yes, it is every time you buy sunglasses in the cheap suncloud sunglasses with free shipping and hassle free returns. Check the product with cheap price of suncloud sunglasses who is perfect for mountain biking and it's free!

Enjoy the track and cautious on the descents!

Nespresso Reviews Machines

2011-10-10T06:38:00.000-07:00

There are many different types of Nespresso machines, which is the best depends mainly used. As already mentioned, this is not an easy thing to make a good espresso. First, it requires a high quality raw material, but also practical experience and last but not a good espresso machine that gives you the right pressure and temperature at least.

Types of Nespresso machine
In testing espresso machines, they found that the Nespresso Reviews are not reliable. You can get different results, not only with different brands or units, but a cup of coffee to the next. Most of the cups of brewed coffee, is likely to be well, and with the automatic Nespresso machine can do without any great skill and practice, but sometimes it can succeed in a good espresso, which could be the next Once the coffee itself terrible. This can be frustrating for any private person, let alone how it is formed by a barista. In addition, the espresso machines are generally more expensive than others, but the upside is large enough that anyone can use, and easy to clean - everything is done by pressing a button. For an amateur, not learning all the details of a good espresso machine or a pod machine is making matters is the best alternative.

The Nespresso machine semi-automatic is a bit tricky to maneuver. It requires knowledge and experience to control, but gives you the taste of coffee and the possibility of automatic adjustment of the Nespresso machine once dominated. This is the machine most of the baristas used around the world.

To make things even more complicated than a piston engine for you to go not only the grinding, measuring and tamping the coffee manually, but also ensure that the correct temperature and pressure are reached. The difficulty increases dramatically, but at the same time, it can be express exceptionally good when the machine is under control. All controls in the brewing process is in their hands, which is a big challenge for many Espresso Machine Reviews .

Moka is a manufacturer of a type of coffee making Nespresso machine. Easy to use and costs only a fraction of a real espresso machine. On the other hand, is not really coffee, but a kind of filter coffee beer vice versa. For someone who wants another cup of coffee occasionally enjoy but not too picky about the taste and quality, a coffee maker to be a good alternative, but can never be a substitute for a real espresso machine.

When considering the purchase of an Nespresso machine, there are some things you should ask: How much time and experience I am ready to give birth? How I can pay? How does it feel to be cleaned, and I am interested in cleaning? It is very important that the machine is completely clean, a small coffee particles trapped somewhere to destroy the air diffusion process, while the omission of the machine that pressure changes. An automatic machine or a sheath is much easier to maintain than a piston engine.

Pornxchange Have Much Experience

2011-09-16T23:36:00.000-07:00

The most important thing is what happens to good sex is knowledge. If you know exactly what to do if they do and how it can be exceptionally pornxchange even if you do not have much experience. You can see some black sex videos begin, there is much to learn, if you look closely at the different sexual positions, rhythms and styles that used to see. Even the occasional black porn videos can help you regain your sex life better trained.

You should be informed of all the sexual techniques of all trains under a prelude to the opposite sex positions. You can read all the details, that the recent positions and techniques sex removes the tedium of dull, predictable sex always very exciting and ultimately more fun. If you do not read, you will probably find that it is better black or black sex video porn videos to see what will give you an idea of all the new tricks you can use.

It is recommended that you use in the preliminary stage at least 15 minutes before intercourse. It is important that both parties are so excited that sex is to get as comfortable as possible. If not, a woman may experience discomfort and pain. Many people do not realize that and go straight to the sex party. You should never make the same mistake. Watch the video black porn ideas on how to participate in the preliminaries.
You and your partner must complete the exploration of other's body before going directly to the very erogenous regions Go Go. You must be such that the point where it can support you and your partner will get to work no more sex. You can lick kiss and massage the shoulders, neck, chest, back, thighs and abdomen. Black sex videos give you an idea on how to proceed. The rest is left to your imagination.

While the sex trade positions again and again. This extends the session and make it more fun. Unpredictability is the most important thing, which is sex. The more unpredictable your moves, the better and more beautiful it becomes.

There is much to learn about sex, but these tips with a black porn video is to help you make your sex life greatly.

There are usually two types of people when it comes to sex. Some enjoy it, if you have time to do so and find others who are driven by sex, having sex as often as you can expect higher elevations and went with him. These fans love sex, sex, and also with different partners all the time. Read or watch sex videos black sex and learn everything you can find black porn video and all they can get their hands to improve their sexual performance.

Who does not want, with minimal pain? And one of the best things you can do is have sex. But very few people learn in that direction. You will find that almost no one reads a good book on the intricacies of a good sex life. But if you read books or watch black sex videos to learn more about the topic and knowledge about them. Then simply put their knowledge into practice and have a good time!

Mr. Rogers and Top Pot Doughnuts

2011-08-20T13:03:00.000-07:00

"So let's make the most of this beautiful day, since we're together, we might as well say -- " I pause for effect as we cruise past the Seattle Space Needle.
"Would you be mine?
Could you be mine?
Won't you be my neighbor?"
Baby Ty giggled at my crooning rendition of the Mr. Roger's theme song. Four-year-old Patrick shouted for an encore with a fist bump.

Seven-year-old Amelia peered out the rear window as the Seattle Monorail shuttled past on tracks above our Routan.
"When I was a kid I'd watch Mr. Rogers Neighborhood." I stop, trying out how to explain Mr. Rogers to kids who weren't alive during his thoughtful reign on PBS.
"Mr. Rogers, would sing as he slipped into a zippered cardigan sweater and sneakers."

"What does Mr. Rogers have to do with Top Pot Doughnuts?" Eleven-year-old Sophie asks. She has a point.
My four kids and I were on our way to Top Pot Doughnuts to meet Mark Klebeck, one of the owners, who'd agreed to show our family just how they made their famous hand-forged doughnuts.

"Well, Mr. Rogers would take us on field trips," I said, recalling the "virtual field trips" to factories where we learned how towels and crayons were made and even watched as robots were assembled. "You knew him?" Sophie asked.
"It felt like I did. Through the television screen we discovered how things worked and that we were special." I said.
Mr. Rogers was my first exposure to the mechanical world and that you didn't have to be a brainiac to appreciate the ingenuity behind the creation.
Mr. Rogers planted a curiosity seed and I still find myself drawn to learning about how stuff works.
Today, I want my kids to have a similar creative experience, but not just through a television screen.
Sophie handed Mark the homemade blackberry jam we'd made that morning. He smiled appreciatively the way most people do when given an unexpected treat... like a doughnut.

I knew the old-fashioned ribbed Mason jar would fit right in to the vintage eclectic feel that resonated at each of the Top Pot locations. A vibe that Mark and his co-owner and brother Mike, created at each of their neighborhood locations.

Top Pot doughnuts has achieved success from a secret 1920s doughnut recipe and a gorgeous vintage environment. The former contractor brothers have picker hearts and a love of retro-mod designers like Charles and Ray Eames.

The kids and I followed Mark single-file past a line of customers at the crowded flagship café. We curved around floor-to-ceiling custom bookshelves, behind the specialty doughnut case and hissing espresso machine.

"We make thousands of doughnuts here everyday," Mark said, waving toward three or four baker's racks filled with doughnuts.
I expected Charlie and the Chocolate Factory. With visions of acrobatic maple bars that uniformly slid down metal conveyer belts under rhythmic sheets of taupe-colored icing.
I'd read about these infamous glistening sirens that had bewitched Seahawk rookie Golden Tate into nabbing a few bars before the store opened. Or the tale of Howard Schultz after a one week Top Pot binge and three dozen doughnuts that led to a multi-million dollar partnership... Even Obama had been wooed into sharing half a glazed-old fashioned with Senator Patty Murray.

"We make doughnuts the old fashioned way," Mark began as we all stood on the edge of the kitchen. My head swiveled around searching for all the cogs, steam, whistles, mechanical arms, pulleys and the complicated network of conveyer belts I'd imagined.

I wasn't expecting to see two human beings kneading dough by hand on floured surfaces, then rolling out and cutting the dough into circles. Morning sun glinted through the windows of the renovated 1950's building. Hobart mixers were going full throttle on mounds of puffy dough.
A simple operation -- devilishly simple.
"We use pure ingredients. Everything is done by hand. There's a lot of care and attention into making each and every doughnut." Mark explained.
I'm so used to catchy slogans I didn't really expect Top Pot with all their success to be hand forged by artisans in small batches.

"Can we cut some of the doughnuts?" One of the kids whispered behind me. The kids desire to get "doughy" was palatable.
"I can't even take my own kids back there." Mark said.
"And I get lots of requests from schools to take a tour. But we've got strict L&I rules. And I can't do it... I can't." He repeated but his square shaped glasses reflected our mutual disappointment.

"Who wants some doughnuts?" Mark asked and I was thankful for the distraction.
If I had been disappointed about not being able to help make doughnuts that didn't last long as the kids and I settled at a table and Mark strolled up with a platter of sprinkled cake doughnuts, jellies, apple fritters and my favorite the maple old-fashioned.
The maple old-fashioned is a perfectly crunchified dough that sits majestically glazed like the snow peaked Mt. Rainier with sumptuous frosting recently tapped from a Vermont maple.
Pair it with a solid cup of joe and I'm telling you the kids and I were inspired to go home and make doughnuts!
Top Pot Doughnuts is coming out with a new cookbook, Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker.
I felt a kinship with the vision of Top Pot doughnuts -- "blending the old with the new" like reinventing Mr. Rogers "virtual field trips" for my own kids. As in the words of Mr. Rogers...
It's such a good feeling,
A very good feeling,
The feeling you know that we're friends.
And I'll be back
When the day is new
And I'll have more ideas for you.
And you'll have things you'll want to talk about.
I will too.

Hot Dog Etiquete

2011-08-20T12:58:00.000-07:00

In Chicago, if you want ketchup on your dog, they'll point you to the bottles used for garnishing French fries and tell you to "go ruin it yourself."

It is such a Chicago shibboleth that when Bob Schwartz, a VP of Vienna Beef, the leading Chicago wiener supplier, wrote a book, he titled it "Never Put Ketchup On A Hot Dog." He calls ketchup an "affliction."

Another famous Chicagoan, President Barack Obama, made it official with a proclamation on June 3, 2011 while visiting one of the Rudy's Hot Dog stands in Toledo, OH. Obama and the mayor stopped in for a chili dog, but apparently the subject of ketchup came up. "You shouldn't put ketchup on your hot dog," your President said.

So there you have it. Big government once again interfering on our right to chose.

A note to vegetarians

This article is not about the merits about eating meat. Huffington Post has had a very informative discussion on the subject, just click here. Other articles often take on the topic.
Yes, we know hot dogs are made from animal, that they are made from scrap meats including lips and a*holes, and we know there are nitrites and nitrates in them, and we don't care (actually there is good research that nitrites and nitrates are beneficial, and the risk was overblown). We don't eat hot dogs every day. They are an occasional treat. Omnivores also eat chocolate occasionally, bread, tofu, and even veggies!
If you decide to complain about eating meat here, moderators will delete you comment and flag you as abusive under these two terms of service: (1) Your comments are off-topic, and (2) They are intended to provoke.

The late great Pulitzer Prize winning Chicago columnist Mike Royko said it better than anyone in a column on November 21, 1995 "No, I won't condemn anyone for putting ketchup on a hot dog. This is the land of the free. And if someone wants to put ketchup on a hot dog and actually eat the awful thing, that is their right. It is also their right to put mayo or chocolate syrup or toenail clippings or cat hair on a hot dog. Sure, it would be disgusting and perverted, and they would be shaming themselves and their loved ones. But under our system of government, it is their right to be barbarians." This is not just a Chicago prejudice. In Detroit, the town that hates Chicago, Charley Marcuse vends hot dogs at Comerica Park for Tigers games. He is world famous for his operatic cry of "Ho-O-ot Do-O-ogs," a chant that delights and infuriates some fans. But if his siren song lures you in, don't ask for ketchup. He'll tell you in his tenor in no uncertain terms, "There is no ketchup in baseball!"

Nobody drove home the point more profoundly that Dirty Harry. In the film Sudden Impact, Clint Eastwood, playing San Francisco detective Harry Callahan, a.k.a. Dirty Harry, appearing at a crime scene, blows his top while watching a cop munching on a hot dog: "Nah, this stuff isn't getting to me, the shootings, the knifings, the beatings, old ladies being bashed in the head for their social security checks... Nah, that doesn't bother me. But you know what does bother me? You know what makes me really sick to my stomach? It's watching you stuff your face with those hotdogs. Nobody, I mean nobody puts ketchup on a hot dog."

Absolutely, Positively No Ketchup On Hot Dogs. Never. Fogeddaboudit.

2011-08-20T12:55:00.000-07:00

Earlier this week Oscar Mayer and Ball Park found themselves before a judge in Chicago accusing each other of false advertising. One battle in the wiener wars is over Oscar Meyer's claim that their frank is the best.

Apparently ChefsBest in San Francisco tasted hot dog samples and they crowned Oscar Mayer #1 (interestingly, the results are no longer on their website). U.S. Magistrate Judge Morton Denlow grinned and asked "And how would ten chefs in San Francisco know what the best hot dog is when they have never been to Chicago or tasted a Chicago hot dog?" When the Ball Park counsel complained that the chefs were not given the opportunity to squirt ketchup on their dogs, Denlow interrupted, saying "That's an area of great debate."

Not in Chicago.

Chicagoans, renowned for our worship of the all beef frankfurter (full disclosure, please noet the use of the word "our"), understand that ketchup is popular with children because they like sweet stuff, so they don't argue with kids who order it on their franks. But if you are over 18, never, ever, no how, no way, allow ketchup anywhere near a proper hot dog in Chicago. Fogeddaboudit.

Apparently no less an authority than National Hot Dog & Sausage Council, the official trade association based in Washington, DC, agrees. It has codified the rule in their paper on "Hot Dog Etiquette and everyday guidance for eating America's sacred food." There it is in black and white: "Don't use ketchup on your hot dog after the age of 18." In their video they add "We all have to grow up sometime":

Henry's Anytime Chili For One

2011-08-17T07:01:00.000-07:00

Give a man chili and you'll feed him for a day. Teach a man to make chili and he'll be sad forever. At least, that's our takeaway from this recipe for "Henry's Anytime Chili For One."

Nevertheless, "Henry's Kitchen" may be our new favorite cooking show. First of all, we dig small serving recipes. Second, any cooking show that takes into account the fact that you might not own a good knife -- or know what mincing is -- speaks to us. Finally, there's Henry himself; awkward, sad, befuddled Henry. With the middle-distance stare of a man who has been chewed up, blown into a bubble and popped by life, Henry takes us through the step-by-incorrect-step process of chili making, only to find himself eating peanuts at the end.

But that's ok. It's about the journey, people.

Chef Assaults Kitchen Staffer After Critic Calls Food 'Disgusting'

2011-08-17T06:58:00.000-07:00

Restaurants , AA Gill , River Cafe , Chef Assaults Staffer , Critic AA Gill , Disgusting Food , Restaurant Critic , River Cafe Chef , Wales , Welsh , Food News

It's hard to remain calm after a restaurant critic insults your food. But punching a kitchen worker and pushing him down the stairs may be going a tad too far. Chef and owner Charlie McCubbin of the River Café in Wales did just that after the Sunday Times restaurant critic AA Gill told him that the food was "disgusting."

Since his outburst, McCubbin admitted his wrongdoing and has patched things up with his staffer. He acknowledged his short fuse and said outside of court, "I've been compared to [Gordon] Ramsay but, to be honest, sometimes I make him look tame."

Turns out, Gill's comment was meant as a joke anyway (thus why you should never ask a critic how he liked his meal) and his positive review is proudly posted at the restaurant.

AA Gill is known for his rather colorful reviews. He has gotten into trouble before for making insulting remarks about the Welsh ("pugnacious little trolls") as well as many other groups of people.

If you read one of Gill's harsher reviews, it becomes a lot easier to sympathize with McCubbin.

Peggy O'Neil's Pub Refused Minorities: Lawsuit

2011-08-17T06:55:00.000-07:00

A Dorchester, Mass. bar faces a lawsuit that claims the establishment refused to serve minorities.
The Boston Globe reports on a lawsuit filed by Massachusetts Attorney General's office alleging that members of a group of friends were turned away from Peggy O’Neil’s Pub and Grille because they were African-American and Latino.

Dorchester Bar Accused Of Racism , Peggy O'Neil's Pub , Peggy O'Neil's Pub Minorities , Bar Accused Of Racism , Bar Accused Of Racism Dorchester , Pub Accused Of Racism , Pub Blacks Latinos , Food News

According to Fox News Latino the suit alleges that, last year an African-American man and a Cape Verdean man were told it was too late to come into the bar, even though white patrons were allowed in.
Later that same night, another group of African-American and Latino friends were told they didn't "look like the type of people" the owner would allow into the pub, according to the suit.

The bar's owner denies the lawsuit's claims.
"Walk in the door and you’ll see right now, it’s a mixed crowd,” owner Caron O’Neil told the Boston Herald. "We’ve been here since 1963 and never, ever had a complaint like this.”
The pub claims the customers were barred because they were too drunk, according to the Herald.

London's Best Street Food

2011-08-17T06:39:00.000-07:00

A new set of food pioneers are taking quality food out of the restaurant and onto the street - offering prime ingredients at low prices. Marina O’Loughlin picks her favourite London street food spots

Recessions do curious things to eating out. I figured this one was satisfied with delivering the pop-up restaurant and supper club. But no, its work isn’t done: say hello to London’s new wave of street food entrepreneurs.

This new breed uses prime ingredients with as much care and passion as the snootiest tableclothed posho. Pitches are popping up all over town: the latest are at Zoo Lates (Friday evenings at London Zoo), Red Market, a hipsters’ paradise in Shoreditch, and, coming in August, The StockMKT in Bermondsey.
Existing hotbeds are Lower Marsh Street Market at Waterloo and Whitecross Street. At the thriving Broadway Market, I love the wonderful Vietnamese baguettes from Bánh Mì 11 ( www.banhmi11.com). Just round the corner, Netil Market offers the delights of Lucky Chip ( www.luckychipuk.com) where you can wallow in an Eastwood, Selleck or Sheen – inches-thick butch patties of 32-day-aged Longhorn beef from The Ginger Pig, loose and greasy as the best of them, with homemade condiments, handcut chips or beetroot onion rings.

At Zoo Lates, keep an eye out for Anna Mae’s Smokehouse ( www.anna-maes.co.uk). Inspired by owners Tony Solomon and Anna Clark’s travels in America’s south, it dishes out killer ‘pimped-up’ mac’*’cheese alongside what’s due to become a classic, the Notorious P.I.G. sandwich: pulled pork topped with house-made bourbon and chipotle barbecue sauce. Or hit Old Street, opposite Great Eastern Street, where Abiye Cole shows how hotdogs should be done at Big Apple Hotdogs ( www.bigapplehotdogs.com).

Inspired by watching Kojak and Starsky And Hutch as a child, his are the real deal: pillowy rolls by Hoxton family bakers Anderson’s and ‘no nasty bits’ dogs created in London from quality meat. The sausages are far enough removed from typical street eats to be an entirely different species. He’s at Clapton’s Chatsworth Road Market on a Sunday, where I also love the Osaka-style okonomikayi (Japanese savoury pancakes) available at Fumio Tanga’s Sho Foo Doh stall ( twitter.com/SHOFOODOH).

Petra Barran of ChocStar Van ( www.chocstar.co.uk), one of the scene’s originators and coordinator of the invaluable eat.st website, sells her astonishing chocolate wares at the South Bank’s recently launched Real Food Market. Her brownies are legendary but it’s her shots of intense, almost buzzy hot chocolate that keep me coming back for more.

Also on the South Bank is Pitt Cue Co ( twitter.com/pittcueco). Bosses Tom Adams and Jamie Berger seem almost insanely committed to bringing the taste of the States to us Londoners. I’ve tried just about the lot now: brisket that falls apart into fibres of tenderness; meaty, smoky ribs; the most ambrosial pulled pork; Old Spot pork shoulders smoked for 15 hours. There might be specials: deep-fried wild garlic buds; smoked ox cheeks; or pork fat-injected aubergines. And the picklebacks: a shot of bourbon, a shot of sweet, vinegary pickle brine, a rustling cup of pork scratchings – their version, apparently, of the dirty martini.

Street food offers dining democracy, a way to eat cheaply and well without compromising on quality or provenance. And with none of the attitude. Something decent has come out of the recession? Looks very much like it

How to Make Bento (Japanese Boxed Lunch)

2011-08-17T04:57:00.001-07:00

Cedar-Planked Mediterranean Chicken

2011-08-16T07:01:00.000-07:00

What You Need

2 untreated cedar planks (14x7x1 inch each)

1 cup KRAFT Greek Vinaigrette Dressing

1/2 cup finely chopped fresh parsley, divided

Grated peel and juice of 1 lemon

4 large bone-in chicken breasts with skin (4 lb.)

2 Tbsp. oil

1/4 cup chopped pitted kalamata olives

Make It

IMMERSE planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight. MEANWHILE, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours. PREHEAT grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid. GRILL 1 to 1-14 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.

Kraft Kitchens Tips

Serving Suggestion

Serve over hot cooked couscous or basmati rice. Round out the meal with grilled fresh vegetables.

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the planks are not on fire. Since the planks can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.

Chicken with Indian Spice-Rub

Omit marinade mixture and olives. Prepare planks as directed. Combine 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing, 2 tsp. each ground cumin and ground ginger, 1 tsp. each ground coriander and ground turmeric and 1/2 tsp. ground red pepper (cayenne) to form a paste. Rub onto skin side of chicken; cover. Refrigerate at least 2 hours. Preheat grill as directed. Grill chicken 1 to 1-1/4 hours or until cooked through, brushing occasionally with additional 1/2 cup KRAFT Balsamic Vinaigrette

Mediterranean Chicken Panzanella Salad

2011-08-16T06:58:00.000-07:00

What You Need

1 whole wheat pita bread, split

1 cup chopped cooked chicken

1 small cucumber, peeled, chopped

1 red pepper, chopped

1 tomato, chopped

1/3 cup chopped red onions

1/4 cup chopped fresh parsley

1/3 cup KRAFT Light Zesty Italian Dressing

1 Tbsp. lemon juice

Make It

HEAT oven to 375°F. PLACE pita halves in single layer on baking sheet. Bake 4 to 5 min. on each side or until crisp and lightly browned on both sides. Cool. COMBINE next 6 ingredients in large bowl. CRUMBLE pitas over salad. Mix dressing and lemon juice. Add to salad; toss to coat.

Grilled Mediterranean Chicken Salad

2011-08-16T06:56:00.000-07:00

What You Need

2 slices Italian bread

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided

2 small boneless skinless chicken breast halves (1/2 lb.)

1/2 cup cherry tomatoes, halved

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

2 Tbsp. chopped fresh basil

4 cups lightly packed baby spinach leaves

1/4 cup thinly sliced red onions

Make It

HEAT grill to medium-high heat.
BRUSH bread slices with 1 Tbsp. dressing. Brush chicken with 1 Tbsp. of the remaining dressing.
GRILL chicken 5 min. on each side or until done (165°F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
COMBINE tomatoes, cheese and basil. Toss spinach with onions and remaining dressing; spoon onto serving plate. Top with chicken and tomato mixture. Serve with bread.

Kraft Kitchens Tips

Substitute

This dish also tastes great when prepared with KRAFT Light Zesty Italian Dressing.

Food Facts

Chop fresh basil just before using to keep the leaves from turning black. This will occur if the basil is prepared too far in advance.

Mediterranean Chicken & Sausage

2011-08-16T01:01:00.000-07:00

What You Need

1 lb. sweet Italian sausage

1/2 cup KRAFT Greek Vinaigrette Dressing, divided

1 roasting chicken, cut up (3 lb.)

1/2 lb. medium mushrooms, halved

1 can (14-1/2 oz.) chicken broth

2 Tbsp. cornstarch

1/4 cup water

6 cups hot cooked instant white rice

Make It

PIERCE sausage with fork. Cook in large skillet on medium-high heat 15 to 20 min. or until browned. Remove from skillet. Cut into pieces; set aside.
ADD 1/4 cup of the dressing and chicken to skillet; cook 10 min. or until chicken is browned on both sides. Stir in sausage, mushrooms, broth and remaining 1/4 cup dressing.
DISSOLVE cornstarch in water; add to skillet. Bring to boil. Reduce heat to low; cover. Simmer 15 min. or until chicken is cooked through. Serve over rice.

Kraft Kitchens Tips

Special Extra

Add a sprinkling of chopped fresh parsley to jazz this up a bit.

Make it Easy

Substitute 3 lb. chicken pieces for roasting chicken.

To Halve

Prepare as directed, using 1-1/2 lb. chicken parts, cut up, and halving all the other ingredients.

Spuntino: Where the early bird beats the hunk

2011-08-15T10:01:00.000-07:00

Restaurant review: Spuntino, an intriguing Soho joint that could well be the most blogged London restaurant ever, is a diner that feels like an event, from the comfort-food excess of the menu to the febrile, catching atmosphere.

Spuntino is attracting queues out the door and past the Soho sex shops

I am, as my blogger chums would say, late to the party on Spuntino (Italian for snack). It might be the most blogged London restaurant ever. But there is a side to this intriguing Soho joint – yes, it’s a definite joint – that have kept me away.

It doesn’t take bookings. I understand that in these straitened times, restaurateurs have to maximise footfall and shrink bottom lines and other euphemisms for bums-on-seats-fast, but I’m terrified of the possibility of not getting a seat (cue a chorus: ‘Get. A. Life’). If the place is popular, as every opening from the Russell Norman/Richard Beatty double act inevitably is (Polpo, Polpetto, Da Polpo), we’re talking queues. Shudder.
But then I hear about the secret burger. Pavlovian, maybe, but it’s got everything: mystique; insider scoop; charred meat. I’m there. But I’m there at an alarming 6pm.

It’s all so chilled, baybee: the unmarked door; horseshoe-shaped zinc counter; flickery dim lighting. I’m fighting off zombie-intense hopefuls for the seat I’m keeping for the pal as good Trebbiano and Traminer are sloshed into little carafes. It’s very macho: the young male dining demographic is a hard one to reach and Spuntino has absolutely nailed it.

There are sliders – in this case, aka meatballs in a bun, or maybe excellent pulled pork with pickled apple, or spiced mackerel; lollipoped, slightly stodgy croquetas of Spanish ham; softshell crab, a little enthusiastically battered.

Sure, there are salads, but of the butch slaw or panzanella (Tuscan bread) variety. What’s become the trademark item – white toast, fried with a layer of cheese on top and a pool of truffle-oiled egg yolk in a central indentation – is like something I’d fry up after a night on the sauce.

The febrile atmosphere, with its well-chosen swampy soundtrack, is catching. Half an hour after our arrival, the queue snakes out the door.
I love the comfort-food excess of the menu: if it can be fried, put in a bun or slathered in cheese, it will be. It’s genuinely liberating to order what you want, when you want it – one of us with a phwoar! caramelly brown sugar cheesecake, the other deciding that now is a good time to try the tangle of thin, curly, crisp shoestring fries.

I love the insider smugness of knowing about the burger: it’s not large (though not a slider) but the meat is excellent quality, there’s a soft, brioche-y bun, pleasingly plasticky cheese and maybe a suggestion of bone marrow.

Of course we’re being manipulated. This is studiedly ‘cool’, from the jittering horror movie that introduces its sparse website, to the sex shop-tastic location. The insouciant, tattooed dudes doing the serving don’t own the place as they would in the Brooklyn dives that are the inspiration behind the tastefully scuffed grunge. (Tip: you need to wave hard at them for attention.)

Somehow it doesn’t matter – Norman and Beatty have created a diner that feels like an event, even if you just drop by for a morning heart-starter and wonderful little pizzetta, topped with wafer-thin, almost raw courgettes, chilli and a glossy slick of good olive oil.

I’m having nightcaps in Rules Bar at 9.30pm and am tucked up by 11pm. There’s only a suggestion of a hangover in the morning. Who knows, this 6pm dinner thing might just catch on.

A meal for two with wine, water and service costs from £40 to £80. 61 Rupert Street. No telephone. No reservations. www.spuntino.co.uk Tube: Piccadilly Circus

BBQ Turkey with Mustard Sauce

2011-08-13T01:43:00.000-07:00

We've introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they're an inexpensive source of protein. But no matter what time of year we're having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not necessarily what you want in say, June. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn't taste anything like Thanksgiving turkey, in a good way. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I've ever had.

BBQ Turkey with Mustard Sauce Recipe

Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.

Ingredients

4 to 6 turkey legs and/or thighs, trimmed of excess fat
Salt
Vegetable oil

South Carolina Mustard BBQ Sauce:

4 Tbsp butter
1/2 onion, grated (use a box grater or cheese grater)
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup yellow mustard
1 Tbsp dry mustard
1 teaspoon cayenne
1 bay leaf
Salt to taste

Method

Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.
Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.
Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.
Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.
Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.
Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.
After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.
Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.
You can continue to baste with the sauce every 15 minutes or so until the meat is done.
When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.
Serve with extra sauce, and plenty of napkins! Serves 4-8.

Pizza East Portobello

2011-07-25T10:06:00.000-07:00

Restaurant review: Pizza East Portobello, outpost of the successful Pizza East in Shoreditch, has been embraced with something approaching fervour by the yummy mummies of Notting Hill.

Pizza East Portobello is way better than the high-street chains

Down at the end of Portobello Road that remains relatively untouched by the Oxford Street tackiness that’s happening further up, the place is rammed with leggy blondes toting Bugaboos and toying with tomato salads.
While my chums and I wade into starters and a pizza each – the greed – we watch three people on a nearby table carefully cut one to share among them. This, clearly, is why I’ll never be thin.

Every bit as studiedly gorgeous as the original – reclaimed tin ceiling (something of a refrain in the city’s cool gaffs – see the Polpo empire and Redhook); battered, galvanised chairs; artfully chipped tiles – the former Fat Badger pub is lighter and less industrial-looking. The menu is similar but with a few little flourishes.

There’s an indecently handsome slab of pork belly on the counter that finds its way on to my pizza, complete with crackling and plenty of yielding, smoky meat. The sticky, super-rich veal meatballs with cream and sage is a reprise from Shoreditch, as addictively cloying as a good carbonara.

The wood-fired pizzas, with their puffy, charred, elastic crusts, are the main draw. But starters and sides are no slouches: the delicate milky squidge of good burrata with heritage tomatoes (yes, we have them with cheese. And dressing); fat green olives; beautifully light, greaseless fried aubergines and courgettes. There’s a chocolate and salted caramel tart of such dangerous deliciousness that it should have a warning sign slapped on it.

Pizza East is more expensive than the high-street chains. That’s fair enough – it’s way better.

A meal for two with wine, water and service costs about £60. Pizza East Portobello, 310 Portobello Road. Tel: 020 8969 4500 www.pizzaeastportobello.com Tube: Ladbroke Grove

El Cantara appears to have evaded the consciousness of Soho's regulars

2011-07-15T10:03:00.000-07:00

Restaurant review: El Cantara might work as plan B if you can't score a table at Koya, Barrafina or Polpo.

El Cantara is a Moroccan paradise with a hint of Spanish influence. There are two good reasons to head for El Cantara. One: the secret roof terrace where you can eat, drink or puff on a shisha.

It’s at the top of a sprawling, elaborately decorated townhouse that seems to go on forever, from basement bar to roof under the stars. Recently reinvented after a fire, this curious hybrid appears to have evaded the consciousness of Soho’s regulars.

Perhaps it’s because of the sticky, laminated menus that can’t decide if they’re Moroccan or Spanish – tagine or paella? Couscous or patatas bravas? But cooking from Noureddine Khouyi, a former chef at Marrakesh’s La Mamounia Hotel, is better than the tourist trappings would suggest.

Especially reason two: a gorgeous chicken pastilla, a Moroccan pie that features layers of crisp, oily filo, spiced chicken and a lot of icing sugar.

Other dishes – albóndigas (meatballs), calamari, fishcakes with garlic mayo – are serviceable. Sadly, promised belly dancers fail to appear.

If you can’t score a table at Koya, Barrafina or Polpo, this might work as plan B, especially if the sun ever shines again.

Meal for two with wine, water and service, about £60. 45 Frith Street. Tel: 020 7734 6868. Tube: Leicester Square

Mediterranean Tuna Salad

2011-06-16T07:07:00.000-07:00

What You Need

2 Tbsp. BREAKSTONE'S or KNUDSEN Cottage Cheese

1 Tbsp. KRAFT Real Mayo Mayonnaise

1 tsp. KRAFT Zesty Italian Dressing

1 can (3 oz.) white tuna in water, well drained, flaked

4 stuffed green olives, sliced (about 1 Tbsp.)

1 medium tomato, cut into wedges

Make It

COMBINE cottage cheese, mayo and dressing in small bowl. ADD tuna and olives; mix lightly. SERVE tuna mixture with tomato wedges.

Kraft Kitchens Tips

Serving Suggestion

Serve with WHEAT THINS Multi-Grain Snack Crackers.

Herbed Turkey Burger

2011-06-03T02:06:00.000-07:00

Parsley, sage, rosemary, and thyme. Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the 60s playing the vinyl record I bought with allowance money. What these fine herbs were doing in the lyrics of an old English ballad, a lover's duet no less, I haven't a clue. But the result was, at least for this kid, a lifelong curiosity about them. What was parsley, or sage? and why would they hang out with rosemary and thyme?

Tell you what. They're great in a turkey burger. Ground turkey on its own just isn't as flavorful as ground beef, even if you use ground dark meat as we recommend. But plumped up with some chopped fresh herbs, a little onion and garlic, and the result is exquisite. A worthy burger. Enjoy.

Herbed Turkey Burger Recipe

Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.

Ingredients

2 Tbsp olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 teaspoons chopped fresh thyme

Method

1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.

2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).

3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).

4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.

Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.

Yield: Makes 8 turkey burgers.

Chilled Turkey Loaf

2011-05-18T01:58:00.000-07:00

Rummaging through old magazines, mom and dad have both been finding plenty of recipes to inspire them. Personally, I would never have picked this one out of the bunch, but something in it caught my dad's eye. Perhaps that it is made from turkey drumsticks (his favorite)? Or perhaps because it jells in its own marrow (a pretty cool feat)? Or perhaps it's just a midwestern thing (my father is from Minnesota). Anyway, if you like dark meat turkey, you'll probably love this turkey loaf. Use the slices for sandwiches or eat plain.

Chilled Turkey Loaf Recipe

Ingredients

4 lbs turkey drumsticks (about 4 small)
6 cups water
2 chicken bouillon cubes
1 bay leaf
1 teaspoon salt
1/2 cup dry white wine or 1 Tbsp lemon juice
1 teaspoon Thyme
1 teaspoon sage
2 cloves of garlic, minced or pressed
1/2 cup chopped green onions
1/2 cup chopped parsley
1 small jar (2 oz) diced pimento
1/4 teaspoon freshly ground black pepper

Method

1 In a 6-quart kettle, combine the turkey, water, bouillon, bay leaf, and salt. Cover and simmer until meat is very tender and begins to fall away from the bone, about 2 1/2 hours. Lift out meat and set aside to cool. Add wine to cooking liquid and boil, uncovered, until reduced to 3 cups.

2 Remove meat from the bones, discarding skin, tendons, and bones. Tear meat into fine shreds and combine with the thyme, sage, garlic, onion, parsley, pimento (drained), and black pepper. Pack meat mixture into a 5x9-inch loaf pan, then pour in the cooking liquid. Cover and chill until set, at least 6 hours.

3 Run a knife around the pan sides to loosen. Dip pan into hot water for 5 seconds, then invert onto a serving plate and slice.

Serve with bread, lettuce, and condiments for sandwiches, or serve plain. Serves 6.

Curried Ground Turkey with Potatoes

2011-05-13T02:05:00.000-07:00

Ground turkey has to be one of my favorite meats to work with. It's lean, takes to spices well, and is relatively inexpensive. We were brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day and were inspired by a classical Indian dish called "Aloo Keema", made with minced meat (most often chicken, beef, or lamb), potatoes, and Indian spices like garam masala and turmeric. Our ground turkey version was delightful, warmly spicy and satisfying. Made for great leftovers too. Feel free to play around with the spices. If I didn't have garam masala in my pantry I would have used some curry powder and maybe a little cardamom. Not that that's a substitution, it's just that the idea is not to complicate things too much, but to work with what you have, and note that "curry" is broadly defined.

Curried Ground Turkey with Potatoes Recipe

You can easily substitute ground chicken, beef or lamb for the ground turkey. The "curry" part of this recipe is flexible. Use your favorite curry powder, garam masala, or Indian spice mix.

Ingredients

3-4 Tbsp vegetable oil
1 pound ground turkey (thigh meat if you can get it)
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional)
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 Tbsp garam masala (or curry powder)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 Roma or other plum tomatoes, diced
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley

Method

1 Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.

2 Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.

3 Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

4 Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

5 When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

Yield: Serves 4.

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