It’s that time of year again!
If you’ve been a BEB reader for some time, then you know that once a year (give or take), I like to invite readers to take a short survey that helps me gauge what you’re loving and what you might be needing here on the site. I love sharing food, stories, and content that I personally enjoy, but I want to make sure it’s benefitting you, as well!
This survey is an opportunity for you to share your thoughts, ideas, and feedback, and it will help me tailor the types of recipes and blog posts that I create. It is 100% anonymous, so I’ll have no idea whether or not you respond, or what you’ve said, so please feel free to share your thoughts honestly and openly.
You can click here to take the survey (it should take less than 10 minutes!) >> 2017 BEB READER SURVEY
Or, if it’s easier for you, you can fill it out right here on the page by using the form below.
Thank you all SO much, for being here, for loving food and stories as much as I do, and for sharing your life with me! I so appreciate your feedback! xo
Package includes: – 1 x bottle opener & can piercer – 1 x swivel peeler – 1 x y peeler – 1 x pizza cutter – 1 x can opener – 1 x garlic press – 1 x organizer stand features / benefits: – fda approved, bpa free – made with 18/8 (304) stainless steel – unique designed handle – prevent bacteria growth – stain and odor resistant – dishwasher safe – easy to use, easy to clean – unique design, great color, awesome gift – backed by miusco’s.
You can make everything fresh and delicious with the OsterPro 1200 Plus versatility and performance. The Food Processor attachment can really get things chopping in the kitchen with slicing and dicing ability too! Versatile attachments make food prep and smoothie creation simple! Includes 5-cup BPA-free food processing bowl, stainless steel slicing disk and chopping blade. The powerful motor impresses any chef as it blends through ice, greens, frozen ingredients and more. Starting up with an extra boost at 1200 power watts, it works with blending force to smoothly and continuously create the consistency you need. Smart settings are conveniently programmed to blend the perfect smoothies, salsas and milkshakes in just one touch so you never have to guess how long or what speed to blend your ingredients. The wide base allows foods to flow freely down to the blade and dual direction technology spins the extra wide blade design in forward and reverse motion, optimizing the blade’s power to blend all types of foods.
|Kaz Tsutsumi showing off ramen noodles|
Part of the annual San Francisco celebration of all things Japanese, the J-Pop Summit is the Ramen Summit. There are five different ramen shops offering a different style of ramen. This year I tried each of the bowls. And so can you! Tickets are still available for Sunday September 10, 2017 for the J-Pop Summit and the Ramen Summit is located outside the entrance. Each bowl is $8, and definitely large enough to share. Here’s my take on each bowl featured this year.
It’s made with a blend of red and white miso. It’s sweet and spicy, not too salty and comes with fresh corn, scallions and bamboo shoots. I liked it very much. Their noodles are custom made by Yamachan.
Their classic style is shio and is served in Santa Clara. But in San Francisco, it’s an over the top style ramen that’s the signature bowl. The noodles are the thickest I’ve ever seen, almost like linguine. I liked the topping of mizuna and crunchy garlic chips. Their noodles are custom made by Yamachan.
The noodles are a bit thin but thicker than those at Maufuku. It’s less of a gut buster bowl of ramen. Their noodles are custom made by Yamachan.
The ramen has a tender chicken meatball, chunks of bamboo and a tangy yuzu garnish that complements the ramen, but I found the ramen a bit too salty for my liking. Their noodles are custom made by Sun Noodles.
Sorbet is a refreshing dessert option any time of day and is always a good way to end any meal. You could argue that any dessert is a good way to end a meal, of course, but fruity sorbets feel lighter and therefore are easier to make room for than other desserts – no matter how large a mean you just indulged in. This Last Word Sorbet is inspired by one of my favorite cocktails, the Last Word.
The cocktail is a combination of equal parts gin, green chartreuse, maraschino liqueur and lime juice. It is said to have originated at the Detroit Athletic Club in the early 1920s, but it found true popularity during the cocktail renaissance of the last few years, where it found a place on the menu at many craft cocktail bars. Green chartreuse is an herbal liqueur that I’ve worked with before. Complex and intensely flavored, it can be an acquired taste at first, but it is worth acquiring that taste because it is both unique and absolutely delicious.
The sorbet has a base of sugar, lime juice and water – the same combination that I would use for a “plain” lime sorbet. To it, I added green chartreuse, maraschino liqueur and London dry gin. The chartreuse and the maraschino liqueurs are both very strongly flavored, so you don’t need a lot of them to infuse the sorbet with the flavor of the cocktail. It’s refreshing, herbacious and has just a hint of alcohol to it – though the amount of alcohol is far less than you would find in a cocktail, so you won’t catch a buzz even if you go back for seconds.
I recommend using an ice cream maker to get the best results from this sorbet. It should be brightly flavored with a smooth, creamy mouthfeel. If you don’t have an ice cream maker, you can turn the sorbet base into a granita by pouring it into a 9×13-inch baking dish and putting it in the freezer. Stir the mixture with a fork every 30 minutes to break up the ice crystals as the form, turning the slushy base into an icy – and still delicious – granita that can be served just like the sorbet.
Last Word Sorbet
1 1/2 cups sugar
1 1/2 cups fresh lime juice
1/2 cup water
1 oz green chartreuse
1 oz maraschino liqueur (not cherry juice)
1 oz London dry gin
In a large bowl, stir together sugar and lime juice. The acidity of the lime juice will dissolve the sugar within a few minutes. Add in water, chartreuse, maraschino liqueur and gin. Stir to combine, then refrigerate until cold.
Pour mixture into an ice cream maker and churn according to manufacturers’ directions. Transfer to a freezer-safe container and freeze until firm, at least 2-3 hours.
The 8-in-1 Kitchen Tool is exactly what every kitchen needs so when you’re ready to cook, you don’t have to spend time looking for your cooking accessories and can get straight to the good stuff.
The bottle has 8 accessories:
8.Graduated Measuring Cup of 350ml capacity.
Practical,simple and elegant in design.
1 x 8 In1 Kitchen Kits
Get the most from your cast-iron cookware with 25 fabulous recipes especially designed for cast iron. Cast Iron Cookbook Recipes Just For You.
Okay foodies… Let me get right to the point, this cast iron skillet book I put together from my private collection so that you could enjoy some great cast iron skillet recipes from around the globe.
Cast iron skillet cooking is making a serious comeback finally. Cast iron has always been known to have even heating, great heat retention and is so versatile you can use it on a grill, toss it in the oven or even use it over an open flame. Yet very few people were using it.
Some people claim to have been handed down cast iron cookware that is 150 years old. That is amazing. Maybe a bunch of grandmas got together and decided it was time to revive cast iron cooking from the slow death it was experiencing. Who knows and really who cares, you just want to eat great tasting food.
Cooking with cast iron is more convenient than traditional pans. You can start the recipe on top of the stove and then finish it off in the oven without changing anything. Just slide the skillet in. Or put the pan right in the oven to start and when it is done serve it right from the pan. Who needs casserole dishes?
You can essentially make any recipe you can imagine in a cast iron skillet.
Go ahead and grab the book!!
By the end of this year, veal crates will become a thing of the past. But that’s just the beginning of the misperceptions about veal. According to the American Veal Association, 100% of US veal farms are family owned, most are also family run and very small scale. No growth hormones are used and the animal’s tails are not docked, their horns are not removed. Recently I met with Julie Rossotti of Rossotti Ranch. Julie comes from a Swiss dairy farming family in West Marin, but she raises animals for meat including veal. Her animals are pasture raised, never separated from their mothers. They are fed only on grass and their mother’s milk. Veal is also not “baby cows.” Animals are harvested at 6 months, the exact same age as pigs for pork. By comparison, chickens are harvested at just 3 weeks.
In addition to the tender texture and mild yet delicious flavor, there are other reasons to consider eating it. Grass fed veal is a revelation, it’s tender and flavorful. Veal from pasture raised animals is better for the environment than beef, because the animals keep native grasses in check, naturally fertilize the land and produce less methane than larger older animals. They also use fewer resources like water and grain. Veal is healthier than beef; it has less fat, and is an even better source of some nutrients like protein, riboflavin, niacin, vitamins, and B-6. It’s also a good source of niacin and iron.
Note: I talked to Julie about the classic mixture of beef, pork and veal in meatballs. She told me about her recipe for meatballs made with veal and I was intrigued. I adapted her recipe a bit using some cream of rice cereal in place of some of the bread crumbs and for seasoning I used pesto. The meatballs were incredibly tender and it took barely any time to cook them. Best of all? They were even better the second day. Serve them with mashed potatoes (or cauliflower) or pasta.