monds-tified!”

  1. Are you an almond? Because you’ve got me nuts about you.
  2. Are you a bag of almonds? Because you’re a healthy snack for my heart.
  3. Do you believe in love at first almond? Or should I walk by again?
  4. Is your name Almond Joy? Because you bring joy to my life.
  5. Can I borrow your phone? I want to call my mom and tell her I met the almond of my dreams.
  6. Do you have a map? I just got lost in your almond eyes.
  7. If you were an almond, you’d be the whole package.
  8. Do you have any almonds? Because I just can’t resist your nutty charm.
  9. Are you a squirrel? Because I’m nuts about you, and I want to store you in my heart.
  10. Do you like almonds? Because you and I are the perfect nut match.
  11. Are you made of almonds? Because you’re the almond of my dreams.
  12. Can I take you out for almond milk coffee? It’s a date made in almond heaven.
  13. Is your name Almondine? Because you’re a rare find.
  14. If you were an almond tree, I’d be the squirrel that never leaves your side.
  15. Are you a nutcracker? Because you’ve cracked open my heart.
  16. Do you believe in fate? Because I think we were nut-destined to meet.
  17. Is your middle name Almond? Because you’re the center of my nutty world.
  18. Can I buy you a drink? I promise it won’t be almond-flavored, but it’ll be just as sweet.
  19. Are you a bag of almonds? Because you’ve got a handful of my affection.
  20. Do you have a favorite almond variety? Because I’m going nuts trying to impress you.

“20 Nutty Zingers: Almond-Flavored One-Liners That’ll Crack You Up!”

  1. Why did the almond go to the party? It wanted to be the nuttiest one there.
  2. Almonds are nuts about staying healthy.
  3. What do you call a dancing almond? A nutcracker!
  4. Almonds: the silent but nutty type.
  5. Why did the almond blush? Because it saw the salad dressing!
  6. Almonds: the original brain food.
  7. What did one almond say to the other? “You’re a tough nut to crack!”
  8. Almonds are just nuts about being a healthy snack.
  9. Why did the almond call 911? It was in a jam!
  10. Almonds are the real nuts behind every success story.
  11. What do you get when you cross almonds with humor? Nutty jokes!
  12. Almonds: making life a little nuttier and a lot healthier.
  13. Why did the almond bring a ladder to the orchard? To reach for the stars!
  14. Almonds: the snack that’s nuts about you.
  15. What do almonds say to their sweethearts? “I’m nuts about you!”
  16. Almonds: the secret ingredient to a nutty life.
  17. Why did the almond sit in the shade? It didn’t want to be a roasted nut.
  18. Almonds are the nuts that keep on giving.
  19. What did the almond say to the walnut? “You’re a little nutty, but I like you!”
  20. Almonds: the nutty companions of a healthy lifestyle.

“Unlock the Nutty Enigma: 20 Almond-Inspired Conundrums!”

  1. What is small, brown, and packed with crunch? It’s a nut you can eat for lunch!
  2. I’m a tasty snack that’s often found in a trail mix blend. What am I?
  3. My name sounds like a nutty wordplay, but I’m a healthy snack. What nuts am I?
  4. When you crack my shell, you’ll find a seed. I’m often used in baking. What am I?
  5. What tree produces me as a tasty treat? I’m oval-shaped and a bit sweet.
  6. Put me in a blender, and I’ll make your smoothie creamy. What am I?
  7. I’m a nut that’s often used to make marzipan. What kind of nut am I?
  8. In the land of nuts, I’m the king. What am I?
  9. What nut is the star of the classic holiday song, “The Christmas Song”?
  10. I’m a nut with a hard shell and a delicious, buttery flavor. What am I?
  11. What nut is often used to make a famous Italian pastry called biscotti?
  12. I’m a nut that’s sometimes used to make almond milk. What am I?
  13. What nut is hidden inside a maraschino cherry? Hint: It’s a little nutty.
  14. I’m a nut that’s commonly used to make a creamy, dairy-free cheese. What am I?
  15. What nut is often ground into a flour and used in gluten-free baking?
  16. I’m a nut that’s often paired with chocolate in desserts. What am I?
  17. I’m the main ingredient in a classic French pastry. What am I?
  18. What nut is used to make a sweet, almond-flavored liqueur?
  19. I’m a nut that’s often sprinkled on top of salads. What am I?
  20. What nut is sometimes referred to as the “Queen of Nuts”? Hint: I’m long and slender.

“Cracking Up: Almond-solutely Nutty Humor!”

So, as we wrap up this nutty adventure, remember that the world of almonds is as diverse as the almond tree itself. Whether you’re cracking jokes or cracking shells, the almond’s versatility truly is a-peeling. If you’re hungry for more nutty humor, stay tuned and explore our site’s treasure trove of almond-inspired delights. Almonds may be small, but their laughter and flavor are larger than life. Happy nutting!

Pun it, share it !

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Leave a Comment<|endoftext|>CronacaPrimo Piano

Incidente sul lavoro, morto un muratore in pensione di 75 anni

A Palermo all’ospedale “Villa Sofia” è morto il muratore di 75 anni in pensione, F C sono le iniziali del nome, di Cinisi, vittima di un incidente domestico sul lavoro lo scorso 4 agosto. L’uomo, intento ad effettuare alcuni lavori di ristrutturazione nella sua abitazione in via Rocco Chinnici, è caduto da un’impalcatura da un’altezza di circa 5 metri. E’ stato trasportato d’urgenza in codice rosso in ospedale, soprattutto per le gravi fratture riportate nella caduta. Inutili si sono rivelati i tentativi dei medici di salvargli la vita<|endoftext|>No menu items!

HomeLifestyleFoodSupermarket shelves go bare as Omicron disrupts US

Supermarket shelves go bare as Omicron disrupts US

As the Omicron variant of Covid-19 sweeps the United States, empty supermarket shelves have become the latest sign of the pandemic’s ongoing disruption to the country’s supply chains.

“It’s not as bad as Sunday but there are still plenty of empty shelves, lots of products are missing,” Justin Toone, a regular shopper at a Giant supermarket in the Washington suburb of Bethesda, Maryland, told AFP.

Shortages have been a recurring feature of the Covid-19 pandemic in the United States, with a run on toilet paper marking its early days, but a wider range of items have gone out of stock lately, particularly in areas struck by bad winter weather like snow storms.

“Last week for several days in a row, there was nothing, no fruit, no vegetables in this Giant store and also in all grocery stores around,” Toone said.

Honey, eggs, milk and meat disappeared from the shelves in nearby stores.

Patrick Penfield, a professor of supply chain management at Syracuse University, said that previous Covid-19 waves affected different parts of the country over a period of time, allowing grocery stores to adjust their supply chains.

“Since the Omicron variant is so contagious, it’s impacting the entire United States all at once. So many US grocery stores and food producers are dealing with employees being out sick, or being asked to quarantine,” he said.

Further up the supply chain, there are issues producing enough food, delivering it and even unloading it once it gets to the grocery stores.

This has left grocery stores to adapt by restocking shelves with what they have in stock and, for items that are in short supply, limiting how many they put out so customers don’t buy them all at once.

Plenty of food

Parts of the country that face disruptive weather are most vulnerable to such shortages, Penfield said.

Grocery


, blackberry, and apple; Mango Tango with mango, banana, passion fruit, ginger, and lemon; and Strawburst with strawberry, banana, orange, beet, and apple. The flavours were created by Trendi’s president and chief culinary innovation officer Christine Couvelier, a world-renowned chef and global culinary trendologist who has worked with some notable organizations such as President’s Choice, Maple Leaf Foods, and Unilever.

The Smoothie Machines continue YVR’s dedication to transforming its food and beverage program by offering more sustainable and innovative culinary options, working towards its goal of being the most sustainable airport by 2030.

These vending machines are just the latest way YVR is improving travellers’ experiences through innovative digital solutions.

“YVR aims to become a destination for a variety of dining experiences for travellers, no matter the time of day,” said Eric Pateman, Director, Culinary Experiences at Vancouver Airport Authority. “We anticipate the demand for healthy meals and snacks to be high from travellers leaving and arriving to a health-conscious city like Vancouver. We know the partnership with Trendi will allow more customers to stick to their dietary preferences and requirements as they travel, and feel great about their selection.”

For more information about YVR, please visit www.yvr.ca.<|endoftext|>Brews & Spirits

Please Verify If You are of Legal Drinking Age in Your Region.

Vegan? Don’t whine, for there is wine!

Vegan? Don’t whine, for there is wine! Outback Jack wines from Australia.

The rise in the number of people turning vegan is growing at an exponential rate! Turning vegan is a way of living, which seeks to exclude, as far as possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.

These lifestyle changes have led to massive changes in the food and clothing industries to accommodate this new liege of eco-warriors. Vegan leather, vegan milk, vegan textiles are often spotted on brand labels.

The newest entrant to the vegan label is vegan wines. Yes, you read that right, wines are now vegan! Surprised?

Wine is simply understood as fermented grape juice; so how is it not already a vegan product? While wine is technically vegan already, the wine-making process often involves the usage of egg whites, which makes the end product non suitable for vegan consumption.

To understand what eggs do, or how are they used in the wine-making process, it is pertinent to understand that eggs have several different functions in different kinds of recipes. In the wine-making process it is used as a coagulant.

The egg-whites are used only to attract all the residual products like pulp, proteins, tannins, grape skin, etc. After this process is completed, the egg whites collect at the bottom and are completely removed from the wine.

This is the process of clarification that yields us the ‘clear wines’ that are majorly sold in the market.

Guilt-free drinks

The vegan filtration alternative for the egg-whites is bentonite or kieselguhr. It is an absorbent clay that attracts protein and other particles and helps in clarification process of the wine.

With the surge of vegans in India, many importers and delegates have developed an interest in the product. Monika Enterprise, a leading importer and distributor takes pride in holding a delectable range of vegan wines, such as El Goru (14.5% ABV with Monastrell, Syrah and Petit Verdot), Goru el Blanco (13% ABV from Moscatel and Chardonnay) and Fuerza (14.5% ABV with Monastrell and Cabernet Sauvignon) from Jumilla, in Murcia region of Spain.

Some of Monika Enterprise’s premium selections include the award-winning classic French range of Terroir Daronton Cote du Rhone, Terroir Daronton Vacqueyras and Terroir Daronton Chateauneuf du Pape.

Monika Enterprise also carries an exclusive range of Australian wines like the Outback Jack (13.8% ABV), Outback Jack Shiraz Cabernet (13.9% ABV) and Outback Jack Cabernet Merlot (14% ABV) – as well as Metal Label Durif (15% ABV with Petit Sirah) and Metal Label Black Shiraz (14.4% ABV).<|endoftext|>components of cocktail

3 Main Components of Cocktail

The major alcoholic drink is known as the base of the cocktail which contributes to its character and flavor. Each cocktail has a major alcoholic drink as the component of this cocktail, which is usually a spirit, and one or more complementary ingredients which may be alcoholic, non-alcoholic, or both.

Complementary ingredients of the cocktail are modifier components of the cocktail that modify or enhance the flavor of the drink.

A drink may have very small quantities of one or more flavoring and or coloring and sweetening agents. Finally, a prepared drink may or may not be garnished.

What are the Components of Cocktail

These are the main components to prepare a cocktail:

1. Base

The major alcoholic drink used in the preparation of a cocktail is called the Base, which is usually a spirit. Most cocktails are built around spirits. If a cocktail has two or more alcoholic drinks, the quantity of the base generally will be more than the other.

If two alcoholic drinks are used in the same quantity, let us assume wine and spirit, then the one with higher alcoholic strength, that is, the spirit and other is considered as the base.

Let’s understand from some examples:

Example1- In bobby burns cocktail. If a spirit and liqueur are used in the same quantity then the spirit is taken as the base for bar control purposes.

Example2- french connection cocktail. If a cocktail has equal quantities of two different spirits then any of the spirits can be taken as the base.

For example-A White Lily Cocktail, it may be called a gin or rum-based cocktail.

Most cocktails have one measure of the major alcoholic drink and the size of the measure will depend on the policy of the establishment.

2. Modifier

These are complementary ingredients of cocktails added to modify or enhance the flavors. Spirits, aromatized wines, beers, liqueurs, fresh fruit juices, soda, eggs, cream, water, etc. are used as modifiers.

Modifiers are very essential for all kinds of mixed drinks. Without the addition of modifiers, one cannot call a mixed drink but a straight drink. The modifiers made each drink different from the others having the same base.

Some highly flavored ingredients and their quantity used in the preparation mask the flavor of the base alcoholic ingredients. Such drinks are often preferred by people who do not like the smell or taste of the spirit or do not want others to know they are having alcohol.

For example– In Bloody Mary, the taste and smell of tomato juice overpowers the presence of the base vodka.

3. Garnish

Many drinks have standardized garnishes. These are a part of the product. The names of some of the cocktails are changed according to the garnish.

For example- If you garnish martini with pearl onion instead of olive, it becomes Gibson. Olive, cherry, orange, spirals of orange and lemon peels, lemon wheels, lemon wedges, pearl onions, etc. are the commonly used garnishes.

Basically, cocktails are either sweet or dry and acidic. In general, all sweet cocktails are garnished with cherries and the dry cocktails are garnished with olive or lemon slices.

It should be remembered that some drinks do not have any standard garnish and it is advisable to serve without any garnish, instead of trying out different garnishes and spoiling the real flavor and value of the drink.

Cocktails are mixed drinks with one or more alcoholic drinks and the mocktails do not have any alcoholic drink in the preparation. Mocktails are popular amongst teetotalers.

The size of the cocktail should be between 4 OZ and anything more than this size would be termed as a long drink or mixed drink. Most cocktails are made with spirits. There are thousands of recipes, each having varying quantities of different modifiers and flavoring agents.

The classic cocktail recipes are going through changes in the proportion of ingredients as awareness of the effect of alcohol is on the rise.

Earlier the cocktail had more quantity of alcohol but today the consumers prefer a long drink with less quantity of alcohol. A well-stocked bar has a good amount of classic cocktails and mocktails.

Share this Knowledge<|endoftext|>Milk and milk products - Serbia

Vurda, also called ceđeno mleko, is a cheese made from sheep's milk, cow's milk or a mixture of the two. It takes three liters of milk to produce 1 kg of fresh vurda. Curdled milk is placed in a series of gauze squares that are tied to each other and hung to drain for about 24 hours. The draining time varies slightly from producer to producer. Salt to taste is mixed into the vurda, which is then ready to be either consumed or stored for further aging. The cheese can continue to age when kept in a cool storage area for three to four weeks. Young vurda is often placed in pots in alternating layers with peppers to make turshija. This resulting, creamy, fermented product resembles ricotta, with a slightly sour taste. Vurda can also be eaten as an appetizer or added to salads, omelets, used in main courses or in savory pies. Vurda is a product that originates from the areas of Luznica and Pirot in southeastern Serbia, and has been documented for at least a century as being used mixed with fresh peppers to create a dish that Serbian workers often would bring with them when moving abroad for work. Although vurda can be found for purchase today, it is made in small quantities, often in households. With


 awareness of veganism, almost all coffee shops across the U.S. offer plant-based milk alternatives at their cafes, with many restaurants offering vegan options as well due to the increased interest in veganism.

Popular ice-cream brands like Ben & Jerry’s have released vegan flavors of ice cream, meat substitutes, and even fake fish have been released to help people aid in their transition to veganism – but is this the more sustainable option for veganism?

Why could veganism be unsustainable?

If veganism is done with a whole-food, natural approach – veganism can indeed be a very sustainable way of living. However, veganism isn’t what it used to be a decade ago: meaning that people can easily opt for replacements for all of their favorite meals to “veganise” them – and while this may be comforting and make going vegan seem more doable, it isn’t the most sustainable approach to veganism.

This is because fake cream cheeses, yogurts, meats, fish, chicken, and cheese substitutes might go through heavy processing to be made – unlike naturally occurring vegan protein sources such as nuts, tofu, and beans. In addition to this, vegans are likely to consume more fruits and vegetables, and while this is good for the body – it might not be so good for the environment. Fruits and vegetables such as avocados, mushrooms, and cocoa have a heavy environmental impact – all of which are likely to be a part of someone’s vegan diet.

How can you make veganism sustainable?

Luckily, veganism can still result in sustainability – but someone has to be committed to the right type of diet in order for veganism to yield a true sustainable purpose. For instance, vegans will have to limit themselves to dairy-free ice creams, fake meats, and fake cheeses as a “treat” – and stick to eating whole foods as much as possible: such as beans, greens, grains, tofu, and oats. This is because eating processed foods is one of the quickest ways to make veganism an unsustainable practice.

Veganism can be more sustainable if people who choose veganism opt to practice for sustainable eating and consumption habits throughout: such as by purchasing reusable containers, reusable water bottles, and reducing their plastic consumption and water waste when cooking. For instance, seeing as vegetables emit a large amount of water when cooking anyways, there is no need for vegans (or anyone, for that matter) to use additional oil when cooking vegetables – as the will emit water when cooking and prevent the pan from burning.

Lastly, your reason for being vegan has to be sustainable itself. For instance, someone who hates cooking isn’t going to fare well in the world of veganism – as much of veganism thrives on the interest and creativity of recreating beloved meals without the use of animal byproducts. Therefore, veganism can only really be sustainable if the person pursuing veganism is intrinsically motivated for some reason in specific: whether it be for their own health, to protect the planets, or general animal well-being.

At the end of the day, veganism doesn’t mean sustainable – but veganism can serve as a means for someone to become more sustainable if they use veganism to its sustainable advantage.

What about Greenly?

If reading this article about veganism has made you interested in reducing your carbon emissions to further fight against climate change – Greenly can help you!

Going vegan is just one of the many ways that you can go green and help fight against climate change, and Greenly can help you discover all of the other personalised habits you can easily create to help the global movement – book a demo here to learn more.

Greenly can help you make an environmental change for the better, starting with a carbon footprint assessment to know how much carbon emissions your company produces.

Green-Tok, a newsletter dedicated to climate green news

We share green news once a month (or more if we find interesting things to tell you)

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The Gates of Hell in Turkmenistan

Kara Anderson

👉 In this article, we delve into the environmental implications of Turkmenistan's Darvaza Crater and the country's challenges in managing methane emissions.<|endoftext|>we are re-opening on 4th july - book a visit!

Come and taste our new wines!

We are very excited to be releasing two new organic sparkling wines, Albury Estate Classic Cuvée and Albury Estate Blanc de Blancs. Both are available to taste and buy at the vineyard as follows:
Winter Opening Hours
13th November - 19th December
Fridays: 10am - 3pm
Saturdays: 10am - 5pm
Pop in to taste the new wines, chat to the team, and take a stroll around the vineyard.

Families are welcome and we have stickers and apple juice to entertain little ones leaving grown-ups free to taste wine.

You will receive a 10% discount off purchases of 6 or more bottles of the new sparkling wines when you buy directly from the vineyard on open days before Christmas - the perfect excuse to drink English bubbly for Christmas this year!

Don't miss our special Christmas event on Saturday 5th December (10am - 5pm) when we will have the Godalming Community Gospel Choir, finalists at the BBC Gospel Choir of the year, singing at the vineyard (music from 1pm). Join us for carols and mince pies, and stock up on some English sparkling wine for Christmas! This is a free event but please email info@alburyvineyard.com to reserve your space.<|endoftext|>A lot of thesaurus - A little bit dictionary

Overview of verb open

1. open, open up -- (cause to open or to become open; "Mary opened

the car door")

2. open, open up -- (start to operate or function or cause to start operating or functioning; "open a business")

3. open, open up -- (become open; "The door opened")

4. open -- (begin or set in action, of meetings, speeches, recitals, etc.; "He opened the meeting with a long speech")

5. unfold, spread, spread out, open -- (spread out or open from a closed or folded state; "open the map"; "spread your arms")

6. open, open up -- (make available; "This opens up new possibilities")

7. open, open up -- (become available; "an opportunity opened up")

8. open -- (have an opening or passage or outlet; "The bedrooms open into the hall")

9. open -- (make the opening move; "Kasparov opened with a standard opening")

10. afford, open, give -- (afford access to; "the door opens to the patio"; "The French doors give onto a terrace")

11. open -- (display the contents of a file or start an application as on a computer)

Overview of adj opened

1. open, opened -- (used of mouth or eyes; "keep your eyes open"; "his mouth slightly opened")

2. opened -- (made open or clear; "the newly opened road")

3. open, opened -- (not sealed or having been unsealed; "the letter was already open"; "the opened package lay on the table")

Made possible by Princeton University "About WordNet." WordNet. Princeton University. 2010. http://wordnet.princeton.edu<|endoftext|>Cancun is a city in constant growth, and few restaurants resist fashions and changes. The Green Kiosk is one of the few survivors since 1974, something that speaks very well of the restaurant.

Puerto Juarez is the fishermen's neighborhood of the area Cancun. Here you find many restaurants that offer fish and seafood, but honestly little to highlight. The Green Kiosk restaurant Survive with tradition, being one of the restaurants that speak differently in this fishermen's neighborhood with lots of fresh material and little initiative to highlight.

Kiosco Verde Restaurant, the tradition of the 1 sea

The structure of Green Kiosk It is a wooden cabin painted green with a large palapa that looks casual and with great personal charm. Your secret is a attractive kitchen well worn by the Mexican chef Octavio Santiago, who likes to experience different flavors by merging products. Here you will have pleasant taste surprises, very Mexican and with a personal touch.

Kiosco Verde Restaurant, the tradition of the 2 sea
The very tasty octopus

Casual environment that attracts faithful, curious and recommended public. In Puerto Juarez one of the jokes is to eat in front of the sea, as it happens in the La Mar-Bella restaurant, the other pearl in fish and seafood. Even though that him Green Kiosk It is not facing the sea, it is filled with a faithful and grateful parish both on weekends and during the week. That speaks very well of the place. The chef Octavio Santiago always seeks to innovate to surprise and please the customer.

Kiosco Verde Restaurant, cancún
Kiosco Verde Restaurant, the tradition of the 3 sea
Kiosco Verde Restaurant, the tradition of the 4 sea

El Green Kiosk restaurant It is one of my favorite places in Puerto Juarez. They usually organize specific events to make mezcal or wine tastings. In its Facebook page publicize the events. Pure Mexican flavor.

Enjoy your meal,

Kiosco Verde Restaurant, the tradition of the 5 sea
the shortest way participate in affiliate program this means that we get a small commission if you buy through these links accessing discounts; in no case does it suppose an additional cost for you and in this way you help us to maintain the blog.

If you prefer, you tell us your idea of the trip and together we organize it.

LOCATION: Puerto Juárez on the Punta Sam road, in front of the


15 minutes.
4. Add the stuffed squids, sprinkle with parsley and cover with a lid. Let them cook for about 1 hour on a very low heat. Shaking the saucepan occasionally.
5. Check seasoning. Add salt if needed.

Serve with boiled potatoes, chips or rice.

Bom Proveito! (Enjoy!)

Bolinhos Bacalhau – Salt Cod Cakes

Bolinhos Bacalhau – Salt Cod Cakes

One of the most emblematic portuguese dishes that you are able to find in any cafe or restaurant without season restrains. It’s a flag dish from the Minho cuisine and especially for Porto city. Known as “bolinhos de bacalhau” in the North of Portugal and named “pasteis de bacalhau” in the Centre and South of the country.

An excellent recipe for codfish leftovers, therefore one that is always on my mind for Christmas Day or the day after.

Ingredients for 4 people:
250 g desalted salt cod
200 g potatoes
1/2 onion
1 tbsp of fresh parsley
15 ml of Port wine
3 to 4 eggs
Oil to deep fry

How to:
1. Boil the potatoes until fork tender.
2. Peel the boiled potatoes; use a fork or a food processor to mash the potatoes.
3. Poach the salt cod in water for 5 minutes.
4. Remove skin and bones from the boiled salt cod.
5. Shred the cod with your hands, with a help of a kitchen cloth, or you can even use a kitchen pestle.
6. Chop the onion.
7. Chop the fresh parsley.
8. In a bowl combine the mashed potatoes, cod, chopped onion, chopped parsley, Port wine. Season with salt, fresh ground black pepper and grated nutmeg.
9. Add the eggs one at a time. The number of eggs will change accordingly with the quality of the potatoes.
10. With the help of two soup spoons form the cakes, and deep-fry them in oil.

Serve the bolinhos de bacalhau with a green salad and a beans rice for a complete meal. Or simple as tapas or a snack.

You can also find them in the Brazilian cuisine, one of many Portuguese recipes that was merged into other cultures. It’s named “bolinhos de bacalhau” , but the way of doing it changes slightly: the desalted salt cod is used raw, and the mixture is done only with egg yolks, the whites are whisked into stiff peaks and then folded gently into the mixture.

Bom Proveito! (Enjoy it!)<|endoftext|>Beer, Bourbon and BBQ Festival | Koka Booth Amphitheatre | Socials | Indy Week
This is a past event.

Beer, Bourbon and BBQ Festival

When: Fri., Aug. 1, 6-10 p.m. and Sat., Aug. 2, 12-6 p.m. 2014
Price: $38-$64
Souvenir glass for tastings, unlimited beer and bourbon tastings (there are 40 bourbons and 60 beers on tap). BBQ galore from a variety of vendors. Seminars with brewmasters, distillers and pit masters. Live music. Contests. Exhi<|endoftext|>Coupons Are All the Rage - NBC Bay Area

Coupons Are All the Rage

    Coupons Are All the Rage
    With coupon sites, clipping coupons becomes a thing of the past. Plus, don't you have better things to do, anyway?

    Coupon sites are the new Yelp. Actually Yelp is so yesterday when it comes to coupons.

    Now there is another new coupon company that's come to San Francisco and this one is called Village Vines.

    You sign up for free and then you pay about $10 to make a dinner reservation to a specific restaurant through the site.

    Then when you show up, your waiter or waitress knows to make a major deduction on your bill at the end of the night, sometimes as much as 30 percent.

    Think of it as the Priceline for restaurants with restaurants selling empty tables at a discount.<|endoftext|>Albondigas Soup

READY IN: 50mins
Recipe by catalinacrawler

mexican meatball soup...fantastic!!

Top Review by UmmBinat

Using what I had on hand this was kind of plain tasting at least without the vegetables. I did add some chilli powder like another reviewer. I used rendered organic grassed beef fat instead of olive oil, organic onion, organic garlic, organic tomato sauce, organic canned plum tomatoes, homemade organic stock, cayenne pepper powder instead of diced green chilies or jalapeño, organic grass fed medium ground beef, white basmati rice, fresh wild mint from the garden, sea salt and freshly ground black pepper to taste, no egg, did add oregano as mentioned in the instructions but not ingredients list, garnished with organic cilantro but again it was not in the ingredients list and neither was lemon which I did not have so I stired in a little organic apple cider vinegar for a sour flavour.

Ingredients Nutrition

  1. Heat oil in a heavy saucepan over medium heat.
  2. Add onion and minced garlic and sauté until tender, about 5 minutes.
  3. Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
  4. To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
  5. last add the egg, combine well.
  6. Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
  7. Return soup to a gentle simmer and add meatballs & zucchini.
  8. Cover and simmer for ½ hour.
  9. Add pinches of oregano and salt and pepper if needed.
  10. Garnish with cilantro & lemon juice.

Join the Conversation

  • q & a<|endoftext|>How many calories in an Apple Pie?

Of course, there are many different apple pies, and many different serving portions  too!!!

So…let’s do the calculations with a “standar” apple pie…certainly not the best but it is standard, so standard that it is the same all around the world!

Of course, I am talking about the MacDonald Apple pie!

Nutrition facts of the Macdonald baked Apple pie (taken from the label):

Proteins 2g

Fat 13 g

Carbohydrates 32 g

Sodium 170 mg

How many calories are obtained when you eat 1 serving size of this pie?<|endoftext|>Subscribe To The Grilling Dad

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But if you find yourself not enjoying the emails, there will be an “unsubscribe” button at the bottom of every email to make it easy for you to opt out. If you have any issues with that, email me directly at [email protected].<|endoftext|>Pumpkin French Toast

1

- Use 6 slices of Texas toast (or other white bread such as Sourdough or French bread)

- Top with nuts like pecans or walnuts and sprinkle with powdered sugar!<|endoftext|>Week 4 - Summer Low Carb Bootcamp - Wherein we totes commit

(441 Posts)
BigStickBIWI Sun 19-May-13 23:49:07

OK. It has come to my attention that there has been a lot of slippage going on over the last few days

Low carbing is not a very forgiving way of eating. It isn't like following a low calorie diet, where one meal or one day can compensate for another.

If you're low carbing then you have to commit to low carbing all the time.

Once you reach your target weight, then this isn't necessarily the case, but whilst you're losing weight, you really do have to keep


 making.

⬇ Limited spots available.

Stay tuned for the upcoming summer and Christmas vibes that will follow in the coming months!<|endoftext|>Skip to content Skip to sidebar Skip to footer

Who Really Invented Potato Chips?

Discover the fascinating tale of who truly invented potato chips!

Source howafrica.com

When Was the Potato Chip Invented?

Potato chips, the crispy and addictive snack that has become a fan favorite around the world, has a long and fascinating history. From its humble beginnings in the mid-1800s to the current global phenomenon, potato chips are now available in countless flavors, shapes, and sizes.

The First Potato Chips

The origins of potato chips can be traced back to the early 1800s, where it is believed that the snack was invented by a chef named George Crum. George was cooking at the Moon's Lake House in Saratoga Springs, NY, where a customer ordered fried potatoes but kept sending them back, complaining that they were too thick and soggy. George finally had enough and, in a fit of frustration, sliced the potatoes as thin as possible, fried them until they were crispy, and added a generous amount of salt. The customer was delighted with the new creation, and potato chips were born!

Initially, potato chips were only available in high-end restaurants and were considered a delicacy. The snack gained popularity fast, but it wasn't until many years later that it would become readily available in stores and households across the country.

The Evolution of Potato Chips

By the early 1900s, potato chips had become an increasingly popular snack across America. The widespread availability of prepackaged snack foods meant that potato chips were becoming more accessible to the average person. The rise of potato chips coincided with the growth of supermarkets, which made it easier for producers to distribute their products to a larger audience.

A significant factor in the growing popularity of potato chips was the development of new flavors and seasonings. Producers were continuously experimenting with new ways to enhance the taste of potato chips, ranging from salty and savory to sweet and spicy.

As the demand for potato chips grew, so did the market. Producers started to mass-produce potato chips, which lead to packaging innovations. The introduction of airtight bags kept the chips fresh for extended periods and made them available for consumers to purchase whenever they wanted.

The Global Spread of Potato Chips

Today, potato chips are a beloved snack food worldwide and are available in countless variations of flavor, texture, and packaging. Potato chips have become an essential aspect of different cuisines and cultures, with each region adding its twist to the snack.

From the classic salted potato chips to cheese, barbecue, and even lobster-flavored, there are endless options to choose from. The packaging has also gone through a transformation over the years, with producers no longer limited to only bags. Potato chips can be found in cans, tubes, and even as a topping on other dishes.

In conclusion, the potato chip has come a long way from its humble beginnings of being a frustrated chef's snack invention. With its rich history and continuous growth, potato chips are a true icon in both the snack world and popular culture.

Keys have been around for centuries, but who actually invented them? Find out in our pillar article on the history of keys.

When Was the Potato Chip Invented?

The potato chip is one of America's favorite snacks, but when and how it was invented is a topic of debate. Here are the two main stories:

Story 1: George Crum

The most widely accepted story of the potato chip's invention involves a frustrated chef named George Crum. Around 1853, Crum was a cook at a fancy resort called Saratoga Springs in upstate New York. One day, a wealthy customer ordered fried potatoes, but kept sending them back to the kitchen because they weren't thin or crispy enough. Crum, fed up with the customer's complaints, sliced the potatoes as thinly as he could, fried them until crisp, and coated them with lots of salt. To his surprise, the customer loved them and asked for more.

Story 2: Native American Origins

Another theory suggests that potato chips were invented by Native Americans long before Crum's time. Some tribes in the Americas have been known to thinly slice and fry potatoes or other root vegetables as a way of preserving them for winter storage. However, there is no conclusive evidence to support this theory, and it remains a subject of speculation.

How Are Potato Chips Made?

The Ingredients

Although potato chips can come in a variety of flavors and textures, the basic ingredients remain the same: potatoes, oil, and salt.

The Production Process

The production process of potato chips can vary slightly depending on the manufacturer, but typically involves the following steps:

  1. Washing and peeling the potatoes
  2. Slicing the potatoes thinly, either by hand or machine
  3. Rinsing the sliced potatoes with water to remove excess starch and prevent discoloration
  4. Frying the potatoes in hot oil until golden and crispy
  5. Seasoning the chips with salt or other flavorings, such as vinegar, barbecue, or sour cream and onion
  6. Packaging the chips in bags or containers for distribution to stores

The Challenges of Homemade Potato Chips

Making potato chips at home can be a fun and rewarding experience, but it can also be messy and time-consuming. One of the biggest challenges is slicing the potatoes thinly and evenly enough to ensure that they cook uniformly. Another challenge is getting the right amount of oil and temperature to fry the chips until crisp without burning them. For these reasons, many people prefer to buy pre-made potato chips from the store instead of making them from scratch.

In conclusion, the potato chip has undergone many transformations since its supposed invention in the mid-19th century. From the humble plain salted chips to the various flavors and textures available today, it's clear that the potato chip has become a staple in the American diet. Whether you prefer the classic, kettle-cooked, or baked varieties, there's a potato chip out there for everyone.

Did you know that the concept of video recording dates back to the 1800s? Learn more about the fascinating history of video recording.

The Cultural Significance of Potato Chips

Comfort Food and Americana

Potato chips are more than just a snack food; they are an iconic part of American culture. The appeal of potato chips lies in their simplicity and versatility. Whether eaten straight out of the bag or paired with dip, potato chips satisfy our craving for salty, savory foods. The crunchy texture and delicious flavor of potato chips make them a comfort food that reminds us of childhood memories and simpler times.

Potato chips have a special place in American history. In the early 1900s, potato chips were commonly sold by street vendors and were considered a working-class food. However, as the popularity of potato chips grew, so did their availability in stores and supermarkets. Nowadays, potato chips are enjoyed by people of all ages and backgrounds, and they can be found on the shelves of almost every grocery store in the country.

Celebrity Endorsements and Branding

One of the reasons potato chips have become so popular is their association with celebrity endorsements and branding. Many famous celebrities have been known to proclaim their love for potato chips publicly. Celebrities such as Jay-Z, Katy Perry, and Taylor Swift have all been spotted snacking on potato chips.

Branding has also played a significant role in the success of potato chips. Companies such as Lay's, Pringles, and Doritos have all invested heavily in advertising and marketing to create memorable brand identities. These iconic brands are now household names, and their products can be found everywhere from vending machines to convenience stores.

The Future of Potato Chips

As consumer tastes and preferences continue to evolve, companies are experimenting with new flavors, packaging, and production methods to stay ahead of the curve. One trend in the potato chip industry is the use of natural and organic ingredients. Consumers are becoming more health-conscious, and they are looking for snacks that are healthier and more environmentally-friendly.

Packaging is another area where potato chip companies are innovating. Some companies are using biodegradable packaging materials to reduce waste and improve sustainability. Other companies are experimenting with new shapes and sizes to make their products more appealing to consumers.

Potato chips have come a long way since their humble beginnings as a working-class snack food. Today, they are an iconic part of American culture, with a nostalgic appeal that reminds us of simpler times. They have also become a popular snack food worldwide, enjoyed in countries from China to the UK. As the potato chip industry continues to evolve, we can expect to see new flavors, packaging, and production methods that appeal to a wider range of consumers.

To understand the history of potato chip, we should also look at the development of tractors which made it easier to harvest potatoes.

Related Video: Who Really Invented Potato Chips?

Post a Comment for "Who Really Invented Potato Chips?"<|endoftext|>jeudi 22 décembre 2011

Tanzania: Help, I'm hungry!

         In 1974, Tanzania experienced a famine due to drought and the creation of cooperatives and collective farms. The government did its best to provide enough food.
President Julius Nyerere (1964-1985) took the decision to visit the warehouses of the National Company of Milling. He disguised himself as a beggar and knocked on the door of the director: "Hey, You who are in it, help me, I have nothing to eat".
"Stop bugging us. There is no food here! Go buy the market" was the reply of the Director or an assistant. Nyerere continued to scream but to no avail.
The director and his assistants were busy with businessmen who bought the place the food for the hungry to sell on the market.
         Nyerere then opened the door, entered


 and I personally would not buy it (sellers get round this by shaking the bottle so check the next test).
Lastly, if it smells ok and it’s cloudy all the way to the bottom then lift the bottle and there should be a layer of sediment in the base of the bottle. This is good because it shows the fermentation is ongoing and tells you that the bottle has not been shaken.

Burcák is not a finished wine and it’s still fermenting so you cannot seal the bottle or at least not for very long. We have personal experience of a plastic bottle being blown apart after we forgot to loosen the cap. Also, do not put it in the fridge as this destroys the fermentation process and it will start to separate. Where I mention a low alcohol content that’s by volume. You won’t find any issue with a single glass but on a warm evening after three or four glasses you’ll be feeling pretty good. When you pour it, make sure you pour slowly as you want to leave any sediment in the bottom of the bottle. So buy it fresh and drink it the same day. Na Zdravi (cheers).

Some Random Things to Do and See in Prague<|endoftext|>Best Answer

The laws of kashrut (Jewish dietary laws) specify that in order for land animals to be considered valid food animals, they must have both split hooves and chew their cud. There is a common misconception that Jews consider non-kosher animals to be unclean but this is not correct, it's simply that they're not considered fit for eating. Additionally, animals that qualify as food animals must also be domesticated, this means that wild deer are not kosher while domestic deer are kosher.

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Q: Why do Jewish people eat a certain meat?
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Related questions

Why can't the Jewish people eat meat?

There is no prohibition against eating meat in Judaism other than certain types of meat aren't allowed.

What shouldn't Jewish people eat?

Jewish people are not supposed to eat certain meat products. The criteria for a kosher animal are split hooves and chewing its own cud. They also do not eat shellfish, or any fish that does not have both fins and scales. Jewish people also do not milk and meat products

Jewish people follow certain rules about food and drink what are they called?

Jewish people keep kosher. They do not eat pork or animal that were killed for meat painfully and slowly (rather then quickly,) they don't eat shellfish, and they don't eat dairy and meat together.

What religion can't eat meat?

None.But there are Religions that cant eat certain kinds of meatMuslim People and Jewish People cannot eat hamHindu People cannot eat meat at all it is against their custom

Do Jewish people eat meat?

Yes, but many Jews will only eat kosher meat.

What did Moorish people eat?

they eat meat but certain kind!

What type of meat do Jewish people eat?

They eat any kind of meat except for pork. However, it MUST be kosher.

Can Lutherans eat meat on Good Friday?

Yes, only the Protestant and the Jewish people that believe that you should not eat meat on Good Friday.

What's the reason why Jews don't eat meat?

Jewish people do eat meat, although the meat of some animals is considered unfit for consumption in accordance with the Torah.

Can Islam Religion People Eat Meat?

They can eat meat. They can eat any type of meat besides pig and certain birds. But, the animals have to be cut a certain way. Since there are two types of Muslims: one can eat no meat at all and the other can eat any type of meat besides pig and certain birds. But, the animals have to be cut a certain way to be eaten by this type I'm talking about.

What kindsof foods must Jewish people not eat at the same time?

Meat and dairy

Why don't Jewish people mix dairy products with meat?

It's considered not kosher to eat meat and dairy together.

People also asked<|endoftext|>Social Media

What Is A Substitute For Garlic Salt?

Looking for a Substitute for Garlic Salt?

Garlic salt is a popular seasoning that adds a savory kick to a wide variety of dishes. However, if you find yourself in a pinch without this essential ingredient, there’s no need to worry. There are several alternatives that can help you achieve a similar flavor profile in your recipes. Whether you’re looking to reduce your sodium intake or simply don’t have garlic salt on hand, these substitutes can come to the rescue.

1. Garlic Powder and Salt

If you have garlic powder and salt in your pantry, you can easily create a substitute for garlic salt. Simply mix one part garlic powder with three parts salt to create a flavorful blend that can be used in place of garlic salt in your recipes.

2. Garlic Powder

If you’re looking to avoid the sodium content of garlic salt, using garlic powder on its own can be a great alternative. Garlic powder provides the intense flavor of garlic without the added salt, making it a versatile option for those watching their sodium intake.

3. Fresh Garlic and Salt

For a more natural alternative, consider using fresh garlic and salt as a substitute for garlic salt. Simply mince or crush fresh garlic cloves and mix them with salt to create a flavorful seasoning that can be used in place of garlic salt in your recipes.

4. Garlic Herb Seasoning

If you’re looking to add a bit more complexity to your dishes, consider using a garlic herb seasoning blend as a substitute for garlic salt. These blends often contain a mix of garlic, herbs, and spices, providing a well-rounded flavor that can enhance a wide range of dishes.

5. Homemade Garlic Salt

If you have garlic powder and salt on hand, you can easily create your own garlic salt at home. Simply mix the two ingredients together in the desired ratio and store the blend in an airtight container for future use. This homemade garlic salt can be used as a substitute in any recipe that calls for garlic salt.

Experiment and Enjoy!

When it comes to cooking, there’s always room for experimentation. Don’t be afraid to try out different substitutes for garlic salt and see which one works best for your taste preferences. Whether you opt for garlic powder, fresh garlic, or a homemade blend, these alternatives can help you achieve delicious flavors in your dishes without the need for traditional garlic salt.

Next time you find yourself without garlic salt, remember that there are plenty of substitutes available to help you maintain the delicious flavors in your cooking. With a bit of creativity and resourcefulness, you can continue to enjoy the rich, savory taste of garlic in your favorite recipes.

What’s your favorite substitute for garlic salt? Share your thoughts and join the discussion in the Ingredients Spotlight forum section.
Can you suggest some alternatives to garlic salt?
Yes, there are several alternatives to garlic salt that can be used as substitutes. Some options include garlic powder, onion salt, garlic paste, minced garlic, and a combination of salt and fresh garlic.
What is garlic salt typically used for in cooking?
Garlic salt is commonly used to add a savory and garlicky flavor to dishes. It can be used to season meats, vegetables, soups, stews, and marinades. It is a convenient way to add both garlic and salt to a dish with just one ingredient.
How does garlic powder compare to garlic salt as a substitute?
Garlic powder is a suitable substitute for garlic salt as it provides the flavor of garlic without the added salt. When using garlic powder as a substitute, it’s important to adjust the amount of salt in the recipe to compensate for the absence of salt in the garlic powder.
Can onion salt be used as a replacement for garlic salt?
Yes, onion salt can be used as a replacement for garlic salt in recipes. It provides a similar savory flavor, although it has a distinct onion taste as well. When using onion salt as a substitute, consider adjusting the overall salt content in the recipe.
Is fresh garlic a good alternative to garlic salt?
Fresh garlic can be an excellent alternative to garlic salt, especially for those looking to reduce their sodium intake. Minced or crushed fresh garlic can be used to add a strong garlic flavor to dishes, and salt can be added separately to adjust the overall saltiness of the dish.
How can I create my own garlic salt substitute?
To create your own garlic salt substitute, you can combine garlic powder with salt in the desired ratio. Start with a small amount of garlic powder and salt, mix them together, and taste the mixture. Adjust the ratio to achieve the desired level of garlic flavor and saltiness.

Was this page helpful?

Read Next: What Is Salsiccia?<|endoftext|>Banana ppudding using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Banana pudding

  1. Prepare 4 of banana.
  2. Prepare 1 can of sweetened condensed milk.
  3. Prepare 1 of small box of instant vanilla pudding mix.
  4. You need 1 1/3 cup of whole milk.
  5. Prepare 3 cups of heavy cream.
  6. Prepare 3 tsp of vanilla extract.
  7. You need 2 boxes of vanilla wafers.
  8. It’s 1/3 cup of sugar.
  9. You need 1 container of cool whip.

It steals the show with its light. Banana pudding is one of our all-time favorite desserts. This easy Homemade Banana Pudding


 salts, excellent levels of iodine, selenium, iron, calcium and phosphorus can be appreciated.

Anchovies lend themselves to all diets, including those for the treatment of metabolic diseases and overweight. They do not contain poorly tolerated nutrients (such as lactose and gluten), but are excluded from vegetarian and vegan food philosophies. Those suffering from gout should definitely avoid the consumption of anchovies due to the high purine content.

The average portion of fresh, clean anchovies is 100-200 g (95-190 kcal).

ANCHOVIES [100 grams]

Fresh anchovies

Anchovies in oil

Anchovies in salt

Nutritional advice and preparation of anchovies

When buying anchovies preserved in salt it is good to rinse them abundantly under running water, so as not to take excessive amounts of sodium, which is dangerous especially for those suffering from hypertension.

Anchovies preserved in oil should be chosen according to the type of oil used. To be preferred those in extra virgin olive oil, to avoid those stored in a package containing "vegetable oil", without specifying the type of oil used on the label.

Often anchovies are eaten fried, making a healthy and questionable choice. Granting yourself a dish of fried fish from time to time is not so dangerous, as long as some important rules are respected. First of all it is good to choose an oil with a high smoke point, such as the extra virgin olive oil, peanut or refined palm oil. The frying of the anchovies should take place at temperatures that are not too high (below 180 ° C) and, once cooked, should be carefully drained and placed on a double layer of absorbent paper.

A very popular recipe is made up of marinated anchovies . Despite the addition of acidic components (lemon juice or vinegar), which denature the proteins giving it a typically cooked appearance, it is a "raw" preparation. This characteristic makes the anchovies unsafe from the hygienic point of view, in particular for the Anisakis infestation. It is therefore necessary, at the expense of the gastronomic value, to subject the fish to a temperature reduction before processing; by itself, the acidity of the lemon or vinegar is NOT able to eradicate the potential parasite.

Recipes with Anchovies

Stuffed Tomatoes Grated with Anchovy Fillets

Recipe to prepare the tastiest and lightest stuffed tomatoes on the web, because they are prepared with very little added fat.

Alice, your PersonalCooker, is on air on MypersonaltrainerTv to explain you step by step how to turn real caloric bombs into light and balanced dishes.

Tomatoes au gratin with anchovies

X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtube

See all Recipes with Anchovies »

Mandelic acid
Foods source of natural dyes
Shoulder bursitis<|endoftext|>open in Mixel

Abbey Street Punch

8 oz
In gaelic, uisce betha, or 'water of life' was used to describe such drinks in the Middle Ages. This malted grain whiskey must be produced on the island of Ireland.
8 oz
A top fermented dark beer made with roasted malts and/or brown malts. These are usually higher ABV (7+) and range from flavors of bread to chocolate, coffee, and cream.
8 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
6 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
6 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
4 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
2 oz
Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
0 pod
The seed from an evergreen tree, used as a grated garnish in many cocktails. A must for egg-nog and egg-nog like drinks. In sufficent amounts it gives a numbing sensation.
0 wheel
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Serves 6-8. Combine all the ingredients in a punch bowl with 1 cup crushed ice, then slip in a large block of ice. Grate nutmeg over the surface of the punch. Ladel into individual glasses and garnish with lime wheels. #punch #batch #build #ontherocks

Cocktails On Tap
avg. 3.5 (2)
Sorting, filtering, sharing:
There's so much more in the Mixel App!<|endoftext|>The Pedant in the Kitchen

by Julian Barnes

The Pedant in the Kitchen | 9781782390947 | Julian Barnes

In stock

ISBN:9781782390947

Format:Paperback / softback

Published:01/06/2013 by Atlantic Books

The Pedant’’s true pedantry emerges. How big, exactly, is a ‘lump’? Is a ‘slug’ larger than a ‘gout’? When does a ‘drizzle’ become a downpour? And what is the difference between slicing and chopping?This book is a witty and practical account of Julian Barnes’ search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater, and reassured by Mrs Beeton’s Victorian virtues. The Pedant in the Kitchen is perfect comfort for anyone who has ever been defeated by a cookbook and is something that none of Julian Barnes’ legion of admirers will want to miss.<|endoftext|>Vegetables/fruitsFor the first few weeks, there was an obvious fall in charges for vegetables and fruit.
Specifically for those products with a strong sales in catering .
The exact start of the pandemic is difficult to pinpoint, but with the herpes virus first spreading in China during January, it was not long before the remaining world would become affected.
By mid-March, a lot of countries across the world will be facing rapidly rising infections and hard decisions.
In addition to the growingly difficult health decisions to be made by governments, the economy and businesses begun to retract.
In reaction to growing infections, a large majority of countries begun to impose draconian lockdowns and restrict movement, trade, and business operations.

We only grind from whole muscle cuts of beef or from the juicy, delicious trimmings of cut steaks and roasts.

Sweet Rice

Kaaya et al. observed that aflatoxin levels increased by about 4 times by the third week and more than 7 occasions when maize harvest was delayed for four weeks.
However, If products are harvested early, they have to be dried to safe levels to stop fungal growth.
Rachaputi et al. reported lower aflatoxin levels and higher gross returns of 27% resulting from early harvesting and threshing of groundnuts.
The global organic treats market will grow from $9.81 billion in 2022 to $10.67 billion in 2023 at a compound annual growth rate of 8.7%.
The Russia-Ukraine war disrupted the chances of global economic recovery from the COVID-19 pandemic, at least for a while.
The war between both of these countries has led to economic sanctions on multiple countries, a surge in commodity prices, and supply chain disruptions, causing inflation across goods and services and affecting many markets around the world.

  • We invest in trying our far better provide you in detail.
  • Our friends at Sigdal Bakeri have produced a fantastic, authentic Norwegian crispbread, with oatmeal, spelt bran, and packed with seeds and kernels.
  • People can order directly from the agricultural holding they choose.
  • An American Cheese Society award-winner and a creamy solution to enjoy truffles!

Beets are a special treat when grown carefully by people who know what they’re doing—sweet enough to snack on, yet earthy enough for a wide selection of savory dishes.
Ojai Pixie tangerines are a customer favorite, grown in the world-renowned Ojai Valley of California by way of a dedicated band of farmers working on small family farms.
Pale orange in color, moderately juicy, always


ually over three years. By purchasing a set, whisky enthusiasts will join the distillery’s Cask Club, giving them first refusal on all limited and first release whiskies along with other member benefits.

bottom of page<|endoftext|>Casa de Mouraz Dāo Branco 2021

Casa de Mouraz Dāo Branco 2021

4 in stock

Sara Dionisio and António Lopes Ribeiro are bravely rebuilding their 13 hectare estate in the Dāo region, after six hectares of vines were burned by a forest fire in 2017. Their wine warehouse and António’s ancestral family home, were also consumed by the blaze. We are delighted to be supporting their efforts by selling their delicious wines.

Portugal’s Dāo region once had a thriving local tradition of making field blends – wines from vineyards planted with numerous varieties, all of which were picked at the same time and co-fermented. Biodynamic producers Casa de Mouraz keep this tradition alive, and there are 15 different indigenous Portuguese varietals in this wine. Expect a textured and mineral white, with with some fresh green fruit and citrus flavours.

2018; cork; 13% abv

Certified organic<|endoftext|>: Best burgers & Steaks in Edinburgh

Edinburgh boasts many restaurants that specialise in finely cut Aberdeen Angus Steak, with different options to suit a range of tastes and budgets. Most restaurants offer different cuts of Aberdeen Angus Steak- both traditional and innovative cuts- to ensure diverse textures and flavours along with a la carte menu. Here is our list of some of the best burger and steak restaurants in Edinburgh

Bell's Diner

The best burgers and steaks in town. This diner is popular with Stockbridge locals, students and tourists alike who come for its honest, filling and great value food in an informal atmosphere.

Steak Restaurant

Perfect restaurant for the dedicated meat lover at the top of Leith Walk/end of Queen's Street<|endoftext|>Willyumspice Coupons

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Willyumspice Coupons Store FAQ's

What type of spices does Willyum Spice offer?

Willyum Spice offers a wide range of high-quality spice blends, including traditional and exotic options that cater to a variety of culinary preferences.

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Does Willyum Spice offer organic spice options?

Yes, Willyum Spice provides a selection of organic spices sourced from premium suppliers to ensure the highest quality and freshness.

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If you're looking to buy spices in bulk, keep an eye on AskmeOffers for exclusive deals and promotions that can help you save on large orders from Willyum Spice.

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By subscribing to the Willyum Spice newsletter and following AskmeOffers for the latest updates, you'll be among the first to know about any upcoming sales, clearance events, or exclusive offers.

Can I request custom spice blends from Willyum Spice?

Willyum Spice offers custom spice blending services for customers looking to create unique flavor combinations tailored to their specific preferences. Contact their customer service team for more information.

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Willyum Spice accepts various payment methods, including credit cards, debit cards, and online payment gateways, ensuring a convenient checkout process for customers.

How does Willyum Spice ensure the quality and freshness of their spices?

Willyum Spice prides itself on sourcing the freshest and highest-quality spices from trusted suppliers, implementing strict quality control measures to guarantee freshness and authenticity in every product.

Can I return or exchange spices purchased from Willyum Spice?

If you are unsatisfied with your purchase from Willyum Spice, reach out to their customer service team for assistance with returns or exchanges. Check their website for specific policies and guidelines.

Is international shipping available for Willyum Spice products?

Willyum Spice offers international shipping options for customers outside the US. Shipping rates and delivery times may vary, so be sure to review the international shipping information provided on their website before placing an order.

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If you have any questions or concerns regarding your Willyum Spice order, products, or services, you can easily reach their customer support team by phone, email, or online chat. Visit their website for contact details.

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Can I find recipes or cooking tips on the Willyum Spice website?

Explore the Willyum Spice website for a collection of delicious recipes, cooking tips, and spice usage guides designed to enhance your culinary experience. Get creative with their spice blends and elevate your dishes.

Is there a minimum order requirement for purchasing spices from Willyum Spice?

Willyum Spice caters to customers of all needs, whether you're looking to buy a small quantity or stock up on spices in bulk. Check their website for any minimum order requirements and shipping details that may apply to your purchase.

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To preserve the quality and freshness of


 mixing well after each addition.

  6. After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
  7. When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.

  8. Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

  9. Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.

  10. Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.

  11. Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

  12. Let rise for 20-30 minutes in warm place.

  13. Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.

Recipe Notes

  1. Tips for humid environment: If you live in a humid environment, you may need to either add more flour than called for or you may reduce the liquid in the bread by 1/2 cup. Instead of 2 cups hot water, use 1 1/2. While living in Spain (humid environment) , I use 4 cups bread flour and about 1-2 cups all purpose flour and about 1 1/2 cups water (not including the 1/2 cup of water used to proof the yeast). So, the water total is about 2 cups instead of the 2 1/2 cups called for in the recipe. This recipe was developed in Utah, where the elevation is often 4000 ft and very dry climate!
  2. After reading comments from people who have expressed frustration with the bread failing (the exception) I decided to change the water from "2 cups hot water" to "2 cups warm water". I believe part of the issue was hot water was added along with yeast, and the hot water was killing the yeast. Warm water works. I use warm or hot water right from the tap.
  3. I add  bread flour in place of the all purpose flour. When doing this, I use 4 cups bread flour and 1-2 cups  All Purpose flour. Watch the amount of flour if using  bread flour. In some cases, you will need only 1 1/2 cups of additional All Purpose flour. Do not add too much flour, it will result in the dough being stiff and difficult  to handle.
  4. I make this in my KitchenAid stand mixer. Use the paddle attachment until you have mixed in the first 3 cups of flour. Then switch to the dough hook to mix in the final 3 cups of flour.
  5. I often forget the mixing down step (5 times every 10 minutes) and have never had a problem with the bread turning out perfect. Just make sure the bread raises in the bowl until it has almost doubled in size, or for about 45 minutes. Then proceed to the rolling out step. If you skip mixing down every 10 minutes, the bread will not have quite the same texture. Mixing down the dough will help develop the gluten and create the texture that is slightly chewy, but still light!
  6. If you have a convection oven, use the convection setting. Bake at 350-375  convection for about 15-20 minutes. The convection setting turns out the prettiest loaves of bread!
  7. This bread is best made with Extra Virgin olive oil.
  8. In Spain, my oven was very small and it works better for me to shape the dough into 3 smaller loaves. The bake time is about the same! I got used to shaping into three smaller loaves and now almost always shape into three loaves. I bake at 375 convection for about 18 minutes.
  9. The egg wash or glaze is not necessary. Egg wash will produce a shiny instead of a matte finish on your loaves. You will need about 1/3 of the egg wash for this recipe. Lightly brush the loaf with the egg wash before it starts to rise after shaping.<|endoftext|>Best Indian Grocery Store Online Spain - Dookan.com

Spain is known for its diverse landscapes, from the Costa del Sol's sunny beaches to Andalusia's rolling hills and vibrant cities like Madrid and Barcelona. Spain's culinary scene is vast and varied, with a rich cultural history that blends different influences. As Indian cuisine continues to grow in popularity, the demand for authentic Indian groceries has also risen, catering to Indian expats and locals who have developed a taste for the vibrant flavors of India.

Dookan, Spain’s No.1 Indian grocery store, makes it easy to bring the authentic taste of India to your home. With over 250 trusted Indian brands and more than 2000 products, Dookan ensures you have access to everything you need for authentic Indian cooking. Our presence in 20+ European cities, including key hubs in Spain such as Madrid, Barcelona, and Valencia, allows for fast and reliable delivery.

Wide Range of Indian Groceries Delivered in Spain by Dookan

Dookan offers an unmatched variety of Indian groceries to cater to every culinary need. From essential spices and fresh produce to ready-made meals and traditional snacks, Dookan delivers a comprehensive selection that ensures you never miss out on your favorite Indian ingredients. Here’s a breakdown of the top categories and the wide range of Indian grocery products provided under each category -

Indian Brands

Indian Grocery Products

Wheat/Chapati Flour

Aashirvaad, Fortune

Whole Wheat Atta, Multigrain Atta, 5kg, 10kg, 20kg Bundles

Basmati Rice

India Gate, Daawat

Premium Basmati, Extra Long, Golden Sella, Everyday, Exotic Basmati

South Indian Rice

India Gate, Eco Life, Gajanan, Cauvery

Ponni Boiled, Ponni Raw, Sona Masoori, Surti Kolam, Idli Rice

Misc. Flours and Flour Mixes

Aekshea, Annam, Heera, Pansari, Double Horse

Barley Flour, Maida, Singoda Flour, Corn Flour, Instant Idiyappam Powder, Bajra/Pearl Millet Flour

Lentils & Whole Grains

Fortune, Udhaiyam, Tirupati, Priya, Pansari

Kabuli Chana, Rajma Chitra, Chana Dal, Urad Dal, Roasted Gram, Mixed Lentils

Grains & Rice Derivatives

Aekshea, Aachi, Tirupati

Sooji Rava, Foxtail Millet, Little Millet, Kodo Millet, Rajgira Flour, Semolina, Corn Flakes

Spices & Condiments

Whole Spices

Aekshea, Pansari, Everest, India Gate, Swagat, TRS, Annam

Cumin Seeds, Sunflower Seeds, Sesame Seeds, Chia Seeds, Cardamom, Curry Leaves, Kasuri Methi Leaves

Ground Spices

TRS, Everest, MDH

Coriander Powder, Turmeric Powder, Chilli Powder, Cumin Powder, Black Pepper Powder

Spice Blends

MDH, Everest, TRS, MTR

Chat Masala, Garam Masala, Chicken Masala, Pav Bhaji Masala, Sambhar Masala, Rajma Masala

Cooking Oils & Ghee

GRB, Lakshmi, Fortune, Idhayam, TRS, Parachute

Pure Ghee, Groundnut Oil, Sesame Oil, Coconut Oil

Cooking Aid

Tirupati, Pansari, Laziza, Key Brand

Tamarind, Jaggery, Edible Gum, Rose Water, Kewra Water, Jelly Crystals, Custard Powder

Dry Fruits & Nuts

TRS, Aekshea, Tropic, Heera, Laziza, KRG

Peanuts, Coconut Halves, Desiccated Coconut, Phool Makhana, Sultanas, Jaggery, Edible Gum, Almonds, Cashews

Instant Food/Ready to Eat

Street Foods

Charliee, Aachi, Tirupati, Priya, Pansari, Pran

Sev Puri, Golgappe Fry/Pani Poori Chips, Puffed Rice, Popping Corn

TRDP Mario, Haldiram's, Parle, Britannia

Various Biscuits, Rusks, Toasts, and Nankhatai

Ready to Eat

Haldiram's, TRS, MTR, Ashoka

Kadhi Pakoda, Choley, Paneer Tikka Masala, Dal Tadka, Sarson ka Saag, Dal Makhani, Pav Bhaji

Papadum & Khakhra

Aekshea, Priya, Ganesh, Haldiram's, TRS

Plain Papad, Urid Garlic Pap


 Sriracha Lime Seasoning
Pinches of salt, to taste (optional)
1 medium sized tomato – chopped into chunks
Fresh basil or cilantro – roughly chopped
1/4 cup unsalted cashews or peanuts – chopped

1. Cut zucchini and yellow squash with a spiral slicer – use medium blade to make thick “noodles”. Trim the noodles as needed to shorten.
2. Heat oil in a wok or large skillet over medium-high heat. When hot, add in the minced ginger and stir-fry for a few seconds, or until fragrant.
3. Add in the mushrooms and stir-fry for 2-3 minutes. When the moisture begins to evaporate, add in the bell pepper and continue to stir-fry for another 2 minutes, or until crisp tender.
4. Add in the soy sauce, zucchini, yellow squash, salt, and Sriracha-Lime Seasoning. Stir-fry for about 2 minutes – tossing well to combine. Take care not to overcook. Finally, add in tomato chunks and give everything a quick toss. Taste to see if you need to adjust any seasonings. Turn heat off. Dish out onto serving plates, and garnish with chopped basil/ cilantro. Top with chopped cashews or peanuts, and enjoy!

- If you are adding in more vegetables, with varying density, each vegetable will have a slightly different cooking time, and therefore will have to be added into the wok at different stages during the stir-frying process. For the less dense veggies, be sure to add them in last to keep that crisp tender freshness.<|endoftext|>'A jolly time at lunch' and other meals from the Wimsey stories

Most of us who are addicted to mystery novels have a clear, unswerving picture of what goes on in England. Our research has been done by reading Agatha Christie and Dorothy L. Sayers and a handful or more of lesser authors.

Life there is lived out in the country houses and Mayfair flats of aristocrats (or at the very least, the gentry), where most of the plots are advanced in conversation at interminable breakfasts and elegant luncheons.

Occasionally a lowly criminal is brought in for spice, but largely the lineage of our literary companions could not be improved upon. Dorothy L. Sayers gives us the poshest backgrounds in her books featuring Lord Peter Wimsey , nobleman detective extraordinaire.

To celebrate these remarkable books written five and six decades ago, The Lord Peter Wimsey Cookbook by Elizabeth Bond Ryan and William J. Eakins (Ticknor & Fields, New Haven and New York, $10.95) has appeared with menus and recipes culled from dishes mentioned in the series. Drawings are by Francesca Greene.

The recipes show ''a preference for the simple delights of English cooking'' that the authors assure us was Dorothy Sayer's preference and by extension Lord Peter's.

The book is more for Dorothy Sayers fans than cooks, chockablock as it is with passages from her best books, many of them in the affected, rather silly voice of Wimsey.

In a chapter called ''A Bolt for the Supper Room,'' dinner at the Soviet Club is described in detail. According to Lord Peter, ''Cooking's beastly, the men don't shave, and the conversation gets my goat.''

Then recipes for much of the dubious food encountered at the Soviet Club follows, Red Army Borsch . . . People's Black Bread . . . Comrades' Mutton Stew, and the authors give stage directions for a Soviet Club party of your own.

''For authenticity's sake, try to make the setting in which you serve the food as oppressive as possible. You might, in fact, want to take your guests down to the cellar rather than into the dining room,'' the directions read.

Other chapter headings are deliciously British upper crust of the black-tie-for-Monday-dinner vintage, including ''The Lord at the Breakfast Table'' and ''A Jolly Time at Lunch.'' Within each is a breakdown of specific meals that involved Lord Peter.

Elizabeth Bond Ryan and William J. Eakins coauthored ''The Lord Peter Wimsey Cookbook,'' obviously a labor of love with a good measure of humor.

According to the book jacket, Mrs. Ryan has spent time following Lord Peter's paths through England and Scotland, talking with residents of the locations Dorothy Sayers used in her Wimsey stories. And Mr. Eakins is a graduate of Oxford University where Lord Peter fictionally spent some of his most halcyon days.

To be truly interested in this book, you should have read the Sayers novels or seen the television shows made in England with Ian Carmichael as Lord Peter.

The comestibles in most cases are either cooked or hunted up by Bunter, Lord Peter's man, who is the perfect gentleman's gentleman without blemish of excessive snobbery.

For example in ''Five Red Herrings'' - both the book and the television series - Lord Peter and Bunter motor to Scotland for a spot of fishing, only to become embroiled in a complex plot full of old friends and artists.

Their cottage is primitive, but despite the most basic necessities Lord Peter dresses for dinner and Bunter manages a marvelous menu. Included are a Correct Casserole of Beef with Vegetables, an Admirable Cheese Souffle and Boiled Potatoes which Bunter has washed under an outside tap.

Well, you get the idea, it's a book to keep by the bedside more than on a kitchen shelf.

The food is more to comfort than dismay . . . a treacle tart and potato scones, breakfast curry which is kedgeree, Welsh rarebit, and a parsley sauce for fish.

Neither roast beef nor Yorkshire pudding have been forgotten, so anyone after the best in new English food should look elsewhere.

Although ''The Lord Peter Wimsey Cookbook'' is less serious about food, it manages to re-create the period atmosphere of the '20s and '30s when the principals were wealthy, titled, and said 'jolly' and 'topping' and - I honestly didn't believe it, but it's right there in ''The Busman's Honeymoon'' - ''Oh, frabjous day,'' quoted Lord Peter.

Here's the Souffle Glace chosen by Lord Peter from a restaurant menu to cap a dinner that included such elegance as baked oysters and pheasant, in ''The Unpleasantness at the Bellona Club.'' Souffle Glace au Citron (Lemon Souffle) 4 eggs 6 egg yolks 11/2 cups superfine sugar Pinch of salt Grated rind and juice of 2 lemons 2 tablespoons (2 packages) unflavored gelatin 11/2 cups heavy cream Candied lemon peel, cut into thin slivers

Make a paper collar for a 1-quart souffle dish as follows: Fold a long piece of waxed paper lengthwise. Brush with vegetable oil. Wrap it around the souffle dish and tie it on with string. The collar should rise about 4 inches above the dish.

Beat together in a mixing bowl the whole eggs, egg yolks, sugar, and salt until mixture is light and holds its shape. This takes about 10 minutes. Add grated lemon rind. Dissolve gelatin in lemon juice over very low heat.

Fold dissolved gelatin and lemon juice into stiff egg mixture. Whip cream until stiff and fold it into mixture in bowl. Fill souffle dish with mixture and place it to set in freezer, about 1 hour, or in refrigerator, about 21/2 hours.

To serve, remove paper collar and decorate top of souffle with slivers of candied lemon peel. Serves 6.

You've read  of  free articles. Subscribe to continue.<|endoftext|>Cherry café ambulant - café de spécialité, bio, éthique

Cherry café - itinerary specialty coffee shop, organic, ethically sourced

Visueel van project Cherry café ambulant - café de spécialité, bio, éthique
36 dagen
Voor €2.500

Cherry café ambulant - café de spécialité, bio, éthique

My project in 2 words

I propose to create an independent coffee shop on a cargo bike in Rouen, Normandy. I will be stopping at key locations and cycling around town. I will sell specialty coffee roasted by local entrepreneurs who share my environmental and ethical values. The fresh coffee will be ground and brewed right in front of your eyes. You can order an espresso, an americano, a latte, a flat white, a cold brew and much more. Ideal for your morning commute or for a city walk.

My story and the origins of this project in Rouen

My name is Arnaud, I am a keen traveller and a bit of a dreamer. I spent a decade abroad for my studies and then my work. What I didn't expect to discover during this adventure was a real passion for coffee. Now back in my sweet France, I want to share my passion with you by creating an independent business as a specialty coffee on a cargo bike.

Not a fan of coffee in my youth, I didn't appreciate its bitter taste. Then I worked in a Michelin-starred restaurant where I made espressos. I then associated this caffeinated beverage with productivity and team spirit. Finally, comes 2013; 6 months in Singapore. There I discovered incredible coffees, naturally fruity, some tasting of sweet acidity like an apple and others of chocolate and caramel. Those were drinks to enjoy and to experience much like you would with wine. It’s not a commodity coffee; it is a specialty product. Since then, I have been addicted!


 soon joined that group and showed their support.

Poets weren’t the only ones inspired by this form of expression in writing. This movement inspired many musical artists, such as Bob Dylan and the Beatles.

Although the movement only lasted about a decade, it opened up a world for other artists that followed. It expressed and enforced the right to freedom of speech in writing. It allowed artists to go outside the typical “rules” enforced when writing, composing, or creating art.

JOYSTiCK Ep. 5: ‘Minecraft Dungeons’ – Baby’s first dungeon-crawler

By: Daniel Kendle

Log Entry No. 47

“It’s been months since the nuclear apocalypse began. After the ‘Minecraft Story Mode’ menace failed to heed by missile launch, it grew into a virus-like form, overtaking any poor being it touches. The lands around me are ravaged, the entirety of the US Midwestern-area decimated.

Now I am forced into this bunker, surrounded by both strangers and family alike. I feel cold, callous, like all of this is my fault. In reality, it isn’t, but that doesn’t lighten my heart.

Talking to others, I have discovered a way to vanquish the vile beast that stalks these lands. Ever since I’ve written that review, I’ve never wanted to touch my school iPad again. But now with this new information, I feel compelled to destroy the ‘Minecraft Story Mode’ menace, once and for all.

Using the creature’s DNA, scientists have found a closely-linked relative on its branch of the evolutionary tree. It’s been reasoned that reviewing this “cousin” could somehow allay the menace’s madness. And if it’ll save us all from impending starvation, that’ll be good enough for me.

After saying goodbye to Mother and Father, I’ve set out across the ruined ‘scapes in order to find this other title and review it. Everything now has an ugly tint to it, and it disgusts me personally.

This journey shall take much time; I’ll be seeing the leaves fall once this is all over. But as I watch the heavens for this monster, I creep closer to the goal of rebuilding this world.”

Hello hello, welcome back to JOYSTiCK, the HPSH serial that enjoys reviewing and exploring video games. On the docket for today is ‘Minecraft Dungeons’, another spinoff from Mojang, the creators of the base game. The difference between this and ‘Minecraft: Story Mode’ is that one of these games is actually pretty good. Impossible, I know.

‘Minecraft Dungeons’ was released on May 26th, 2020, originally being scheduled to release in 2019 onto PC, before being further expanded onto Xbox, PlayStation and Nintendo consoles, and onto Steam in 2021. It’s safe to say that this is a game that was meant to be played across many platforms. Of course, this also means that ‘Minecraft Dungeons’ supports cross-platform play, allowing people to play together even with different consoles.

Generally receiving favorable reviews, the consensus on the game was that it was a fun, charming experience, though lacking in much depth. Companies like Gamespot and IGN gave ‘Minecraft Dungeons’ 7/10’s each. The game reached over 15 million players as of February 2022. Also, 6 DLC packs for the game were released over the course of a little over a year.

As mentioned above, ‘Minecraft Dungeons’ has a very fun gameplay loop, even if it is comparatively shallow against other dungeon-crawlers. Though in order to talk about combat in this title, we should probably discuss ‘Minecraft’s’ very controversial combat system.

As of the 1.9 update back in 2016, the base game’s approach to fighting changed dramatically from previous versions. Before, players attacked with a sword in quick succession, not having to worry about things like recharging between hits and timing attacks. There was also sword-blocking, which allowed players to decrease the damage taken if held.

But then, it all changed.

The most controversial addition came with the sword’s new “sweeping” attack. No longer could you repeatedly spam-click opponents, now you had to swipe, pause, then swipe again, waiting for a partially-invisible meter to fill up again. While this was great for PVE (Player Versus Entity) combat, this harshly degraded PVP (Player Versus Player) combat.

Axes also got “upgraded.” Before they weren’t very useful in a fight, doing worse than a sword. However, the ax’s power EXPLODED, with the stone ax, the second-worst ax in the game, doing 9 – yes, NINE – hearts of health, the same as a diamond sword, the second best sword in the game. It’s nuts.

Finally, shields replaced sword-blocking. While probably the least controversial of all these additions, it still has its problems.

Sword-blocking was fair. Hitting a button on your keyboard at the right time halved the damage taken, acting as a way to shrug off some hits. Now, you may be expecting shields to be useless by how I’ve been wording this, but it’s actually the opposite. Shields in ‘Minecraft’ make you a GOD.

Shields, for one thing, let you not take ANY damage from an attack. Swords blocked around half, which was fair. But when you hold up this wooden board you can negate all of an attack’s power. This would be fine if, say, the shield had a long cooldown between uses. It doesn’t though so… yeah. It’s basically a way to make you invincible, even if it probably wasn’t made for that.

Outside of those changes, combat in the base game of ‘Minecraft’ is pretty simple, with the complexity coming from putting “Enchantments” onto gear, acting as modifiers. Weapons include swords, bows, axes, crossbows, tridents, and if you’re feeling quirky, TNT and throwable potions. There’s also armor and shields, the latter mentioned before.

So, now with that section out of the way, let’s discuss ‘Minecraft Dungeons’ combat, and how weirdly simple it is.

In ‘Minecraft Dungeons,’ have 2 main weapons: a melee and ranged pair. There’s also 3 slots for “Artifacts” that give you special abilities. Finally, there’s been a decrease in armor slots, going from 4 (helmet, chest plate, leggings, and boots) down to one unified armor set. No shields, no invincibility.

This is boring.

While each piece of gear you find has unique properties, your variety of ways to deal damage is lame. There are probably hundreds of different gear available, but each functions in a largely same-y way. Armor gives you a higher health total, melee weapons let you attack close-up, ranged weapons let you attack with arrows. Artifacts are cool, but there’s far less of them, and you can’t enchant them, unlike armor and weapons.

Ah, Enchantments! They’re actually alright; each piece of gear can have up to 3 total enchantments on it at once, with 9 to choose from. They generally add interesting modifiers to your equipment. You can have something useful like Protection, which gives you even more HP, something stupid like Explorer, giving you a minuscule amount of HP for every 100 blocks crossed, to something dumb but fun, like all the enchantments that let you attack monsters with bees.

So, now that I’ve given you a run down of your available arsenal, let’s look at what dungeon-crawling is like in this game. You’re given an arcade-style map of possible locations to run through, each level being around 20 to 30 minutes in length. Pick one, adjust the difficulty slider to how hard or easy you want it to be, and head on in.

Upon running though a level, your first way to attack is with your melee weapon. Simply press or hold a button and you’ll let loose an attack, whether it be from a sword, mace, or great hammer. Every weapon in ‘Minecraft Dungeons’ has different speeds of attacks, with something like the Gauntlets having a lightning-fast flurry of punches, or the Anchor being so slow it hurts to use. This is a problem I have with weapons; some are just way too good, and others suck. Slow weapons are generally worse for wear than something that can dish out damage at a steady rate. While quicker weapons usually deal less damage per hit, you’ll never really notice this due to how easy this game is.

The first main level you pick, Creeper Woods, has enemies go down in 1-2 hits, max. Some more armored creatures take more, but that’s honestly just an exception. Like, yeah, mowing through enemies is part of the dungeon-crawling genre’s appeal, but you’ll normally only be able to kill 1 monster at a time without any Enchantments, so it’s basically just a slow-moving, sluggish system where you’re able to slay anything with a flick of a button. Lame.

Ranged combat isn’t much better. While you do have some fun in trying to manage your arrow supply, you never need to worry in the early game, as you can get arrows in the hundreds. I’m not lying when I say I’ve gotten over 1,000 arrows in my inventory at once. Using a ranged attack has you use 1 of these projectiles, streaking towards the opponent. These generally let you approach battles without having to get up close and personal.

Aside from that, artifacts add a little randomness to your experience. Some rely on souls, a collectible from fallen enemies. Filling up a bar lets you use ultra-powerful artifacts. Most don’t need