Macedonian Traditional “Pindjur”

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May 10, 2019

Macedonian dishes are always simple but very delicious. In fact, the key is to always use in season and local ingredients. In this case, “Pindjur” is made just from 3 main ingredients with garlic as a flavor enhancer.

This recipe was made by Chef Boban Bilbilovski, a well know chef in Macedonia and also WAMC – World Association of Master Chefs, chapter Macedonia. He has shown his culinary skills in great lights especially traditional Macedonian food served in a modern way. This time he is cooking just for you to show you how Macedonian Traditional food can be something special, delicious and yet simple to make.

“Pindjur” is served as an appetizer and it goes perfectly with good sheep milk cheese. The perfect pairing, when it comes to beverages, with this dish is “rakija”. However, “Pindjur” in most households is also served as a breakfast and again with good white cheese and bread. It is one of the favorite dishes in summer, made with seasonal veggies.

This recipe serves 6 people if it is served as an appetizer, but if you serve it as a breakfast 3-4 people.

“Pindjur”

Prep: 30min Cook: 20min Total: 50min Servings: 3-6

Ingredients:

3 Eggplants
3 Tomatoes
6 Banana Peppers
3 Garlic cloves or to taste
Salt to taste
Olive or Vegetable oil
Sheep Milk Cheese

Directions:

1. Preheat the oven to 180C/360F.

2. Place the veggies in a baking dish and let them bake for 20 minutes.

3. Once baked let them cool for 10-15 minutes and then peel them.

4. Chop the eggplants, tomatoes, and peppers into very small pieces and place them in a large bowl.

5. Peel and chop the garlic. Add into the veggies. Drizzle with olive or vegetable oil and season with salt to taste. Stir well until combined.

6. Serve with sheep milk cheese and enjoy!

Notes:

Poke the eggplants with a knife or fork so that it doesn’t split while baking
Clean the seeds from the banana peppers to have a smoother texture
For easier peeling, cover the veggies with a plastic bag or just transfer them into one and tie it up. Let it sit for 15 minutes and then you can peel them with ease
To give it an additional kick to the flavor you can heat the oil and then drizzle the veggies (after chopping them)

“Pindjur” Preserve

As a tradition “Pidjur” is also made as a preserve before summer ends. This ensures that this dish will be made only using seasonal and healthier veggies. Plus it saves time and we always have “Pindjur” when we crave for it.

However, there are just a few differences when this dish is made as a preserve. The amount of ingredients is larger, depending on how much you want to make. The process is the same, baking, peeling, and chopping. However, before you can transfer into jars you should fry it well. First, you will wait for the liquid to evaporate and after then you will start frying while stirring constantly. Add oil as needed so it doesn’t burn. After the frying is done add the garlic. Transfer into jars, close them tightly and boil in water for 10-15 minutes. Store in dark and cold space.

That’s it. Now you have in fact two versions of Macedonian Traditional “Pindjur”. Enjoy with good quality white cheese and you can serve with breadsticks. We are not stopping here; Boban Bilbilovski will give you an amazing introduction to real Macedonian food in the upcoming videos.

Bizarre Foods in Venezuela

By

Nestor Olivares Heredia

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May 8, 2019

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If we talk about Venezuelan culinarian aspects, we have to say that their food is really a mix of cultures, from Italians and Portuguese cultures that escaped the war and arrived in Venezuela to indigenous culture born and raised here. Venezuelan food contains a combination of a lot of factors involving ingredients, ways of cooking, and even things to eat, from the most exquisite dish served in a restaurant, from eaten raw insects! We are now going to see some of the weirdest food that regular people in Venezuela eat.

Gusano de Moriche

Gusano de Moriche is a very particular ‘dish’ to eat, mainly because It’s made out of worms! These worms grow in a tree, which you have to extract the leaves and put little holes in them and wait two months for the worms to grow. After that, you can cook them or even eat them straight from the leaves! The only thing that you have to do is take off the worm’s head before eating them, and that’s it. This is usually eaten by indigenous culture and people even say that can be used in a very effective medicinal way. Yummy, huh?

Bachaco Culon

Bachacos are a particular insect really common all around Venezuela. They are like big ants with a really big booty, that’s why they’re called ‘’Culon’’. These Bachacos are fried for like 10 minutes and are mixed with cassava bread to add a little sweet flavor. People even say that eaten Bachacos Culones is very good to gain extra protein. Who would’ve thought eaten ants would be good for your fitness!

Pisillo de Chigüire

It’s very common in Venezuela to eat chigüire or capybara, to substitute eating cow meat or chicken. After hunted, you have to make sure that the chigüire is dry and ready to be mixed with onions, paprika, peppers and coriander. After all already fried, serve with some fried plantains and white rice and voila, you’re eating capybara now! It may taste really good, but It’s an endangered species, so please avoid hunt them.

Caribe or Piraña

Caribe or Piraña (piranha) is a very common dish to eat in Venezuela. It is prepared with onions, tomato, parsley and garlic. People eat it in a ‘risotto’ format and it’s usually served at lunch. Piraña is most eaten in Margarita and in the nearest islands. This is a very aggressive animal to fish, so be careful if you’re looking forward to hunt these sea beasts.

Iguana

Iguanas are one of the most common animals in Venezuela. They´re lizards that can be found literally everywhere. The Iguana is a very common dish in the Paraguaná region. It is mainly eaten in April, because it’s the hunting season for these lizards. People eat Iguana to substitute chicken and to cook it It’s previously peeled and parboiled, adding salt, garlic, peppers, onions and oils. It looks like shredded meat, but it takes like chicken. If you don’t know you’re eating iguana, you may think you’re eating chicken.

Best pre-workout foods.

By

Seth Green

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May 7, 2019

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Ready to kick start a workout routine and looking for just the perfect food that would aid in not only burning excess fat but also not add more in the process, then read on to see our compiled is of the best pre-workout foods.

Our list of foods all have the perfect balance of protein, carbs, and balance of fats which can fuel your body. Every workout routine starts from what you ingest into your system as it needs to stave off hunger, reduce fatigue and even aid muscle recovery.

With this factors being stated one could have the intuition that anything light would cut, but that isn’t entirely so what you take in needs to have the perfect balance of nutrient needed by your body throughout the entire workout.

Looking for an all-access opinion on how to get that dream body? Don’t sweat, I am here for you.

Bananas.

Bananas have the perfect yield for much-needed power to push your muscles during workout. Known as nature’s power bar it a no brainer that this fruit tops this list. Banana supports nerve and muscle function meaning you have reached or exceeded your limits and your muscles would recover fluidly.

It’s great to take banana before any workout session, especially extensive work out such as jugging or weights. And accompanied with its ease to consume structure, you have no difficulty having some before working trust me.

Fruits and yogurt.

Getting the best results from each exercise regime is best accomplished when you have the required consumption of carbohydrates and proteins and this combo food brings much of that to the table. This combo is great due to the fruit offering the much-needed fuel for your body and while the yogurt offers proteins for added muscle protection and repair, making somewhat of a perfect pair. This food also allows you to be as creative as need be by simply blending the fruit into the yogurt to form a smoothie, depending on your preference.

Oats.

Oats are naturally filled with fiber and Vitamin thereby resulting in a gradual release of carbohydrates when consumed and the conversion of carbs into energy. The importance of this singular factor cannot be overstated as the slow and consistent release of carbs, your body can consistent be given the much-needed energy required throughout the entirety of the workout session. Oats are perfect when looking to go all out during a workout, consistent injection of energy into muscles, and also easily prepared, oats can be seen as very good food to have before any workout.

These foods are great for workouts as stated but still question on what fits a particular training regime.

Generally people workout for a number of purposes, namely;

To lose weight.
To build muscle

Depending on your reason there is a food or combo of foods that can serve your purpose effectively.

Lose weight.

If the purpose of you working out is to shed a little weight then it’s ideal you focus on consuming foods. Working it to lose weight can be a little tricky as you need to consume enough food to fuel your body but not excess to supplement for calories that you are presently burning.

So a simple meal of fruits would be perfect an hour or more before starting your exercise.

To build muscle.

Building muscle or in professional work terms, to bulk up requires you consume enough food for your muscles to develop. The amount of food required for bodybuilding is very reliant on the wanted results, such that if you want to build a hulk like physic, then you would need to consume much more than someone looking to have a nice trim would.

Ali Baba: Morgantown’s Hidden Airport Gem

By

Hannah Wyatt

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May 6, 2019

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I’ve lived in Morgantown, WV, long enough to know that the best kept food secrets have nothing to do with West Virginia University’s campus. Frankly, the restaurants on campus are tailored to visiting parents, freshman who have no-limit meal money reserves, and people who happen to work in the area, and this fact shows in the prices at most restaurants downtown.

There are some international restaurants on campus and downtown, but a lot of the specialty restaurants that I’m familiar with from growing up in this town lie in other boroughs. One restaurant in particular comes to mind when I think of the coolest, most off the map places there were to eat growing up. And that restaurant is called Ali Baba.

Hart Field Municipal Airport

Situated in an upper floor of Morgantown’s Hart Field Municipal Airport, this restaurant is literally off the beaten path. You have to make a somewhat hidden turn off one of Morgantown’s local roads to get to the airport, but this trek is definitely worth it.

I would describe Ali Baba as a fusion of Mediterranean and American foods. You can find Greek, Turkish, and Lebanese dishes on the menu, but you aren’t limited to just a menu. A lot of locals really love Ali Baba for its signature express lunch buffet, which you can take part in any day but Sunday.

It’s no run of the mill buffet, though. All the food is really fresh and unique. The menu choices are vast and delicious, too. Some of my personal favorites include the platters, such as the gyro platter, which is a plate of thinly sliced delicious gyro meat, soft and warm pita, and your choice of a couple of Mediterranean salads.

Ali Baba

I like to pair the gyro with tahini and tabbouleh, which are both fresh compliments to the warmth and savory flavor of the rest of the platter. Their tahini is a mix of raw ingredients, including cucumbers, green onions, garlic, sesame dressing, and diced tomatoes. And their tabbouleh, which is my favorite part of the dish, is a mix of raw diced tomatoes, cucumbers, green onion, parsley, and cracked wheat. I personally think it’s the cracked wheat that gives the tabbouleh its signature texture and taste.

The platters are not the only good picks on Ali Baba’s menu, of course. Introducing a unique fusion of American classics – like burgers, garden salads, and fries – with Mediterranean specialty foods, you could have an appetizer of dolmas (stuffed grape leaves) and then move on to a main course of a salad topped with gyro meat and their delicious, house made French fries.

Ali Baba also offers classics like hummus and baba ghannouj, a dip of blended roasted eggplant and tahini sauce, lemon juice, and garlic. And if you want to delve into a sandwich or wrap option, you have your choice of gyro, chicken, or falefel pitas, burgers, pocket-sized steak pitas, or reubens. The dessert menu offers a few Mediterranean staples, including baklava, knafa, gryebeh, and their own personal chocolate take on baklava called choclava.

If you have the chance to stop through Morgantown, skip the hustle and bustle of High Street or other crowded downtown areas and instead, enjoy your time experiencing a delicious Mediterranean meal at Ali Baba.

A Restaurant-Inspired Classic Italian American Fare at Home! Ricotta-Stuffed Manicotti with Marinara and Mozzarella

By

Paul Alexander

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May 3, 2019

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Sometimes nothing hits the spot better than traditional pasta-based Italian-American cuisine. Such dishes truly have the ability to change your mood as they comfort you and wrap you in blankets of rich marinara and velvety ricotta.

After having moved to an area that is not serviced by the authentic New York/New Jersey-style Italian restaurant Vito’s on Jacksonville, Florida’s southside, I have moved more towards the preparation of classic Italian-American dishes at home because of the lack of solid Italian cuisine offerings in the immediate area. This has led to a revival of a classic dish that I have enjoyed cooking and serving since my childhood.

For this meal, the traditional dish we are taking a look at happens to be manicotti stuffed with ricotta and topped with rich marinara and shredded mozzarella. As I mentioned, this is a dish from my childhood, and each and every time that we prepare it in our home, I feel as though I am whisked away and transported back to the fond scenes from my childhood involving watching my mother prepare dinner. The kitchen would become the hub of all household activity as the meal was prepared with care, love, attention to detail, dedication, and even a bit of singing here and there. In carrying on the same method for preparing this wonderful dish, family traditions that began almost 30 years ago are able to persist to this very day. So, in a way, even though I love their authentic Italian cuisine, I have to say “thank you” to Vito’s for not delivering to my new neighborhood.

Best of all, though, this dish (like many pasta-based dishes) is relatively easy to make and has a pretty good amount of room for deviation. For instance, some people enjoy marinara sauce with a bit of kick. If this sounds like you, consider adding a half-teaspoonful of dry crushed red pepper flakes to the marinara as it is simmering. You can do this at just about any point during the sauce preparation, so long as you give it about 5 minutes for the heat of the pepper flakes to mingle and penetrate through the entirety of the sauce. If preparation time is not a factor, and you have extra time to make your own sauce, you can experiment with different spices and ingredients to put your own unique spin on classic marinara. However, for this dish, dressing up a jar of store-bought marinara does the job just fine. Depending on taste preferences, you can substitute classic marinara for just about any tomato-based pasta sauce.

So without further ado, here is what it takes to make this wonderful dish:

Ingredients

6 Pieces Large Manicotti or Large “Shell” Pasta
8 ounces of any brand Ricotta cheese
8 ounces of shredded mozzarella cheese
16 ounces of classic marinara sauce
2 garlic cloves
1 tablespoon of olive oil (extra virgin optional)
Italian breadcrumbs (Optional)

Directions

In a large saucepan, put water on the stove and bring to a boil. Simultaneously, in a smaller saucepan, pour in the marinara sauce and place on low-medium heat. Chop up the two garlic cloves very fine and thin (or press with a garlic press) and add to the sauce. At this point, you can include other spices such as the red pepper flakes mentioned above. Pour the olive oil into the sauce and stir. Finally, add several tablespoons of breadcrumbs to the sauce. This will slightly change the texture so that the sauce adheres to the pasta and is not left behind the plate. Then, stir, and place on simmer.

At this point, water should be boiling. Place the pasta in the boiling water and reduce heat to medium. Boil for 7-9 minutes or until pasta is “al dente,” which is the point where the pasta has absorbed enough water to have fully cooked but still retains a slight firmness. This is super important, as overcooked pasta will ruin the meal.

Now, preheat your oven to 350 degrees.

Once the pasta has cooked, drain the water and place on a clean, flat preparation surface. Stuff each piece with ricotta cheese, making sure to pack in as much as you can in each shell. Next, arrange the stuffed pasta in a square casserole dish. Liberally pour the sauce over the shells until all are completely covered. Spread mozzarella over the entire dish in uniform layering.

At this point, the only thing left to do is bake the entree. Since you have already preheated the oven, go ahead and place the casserole dish on a middle rack and set a timer for 20 minutes. After 20 minutes, you should notice that the mozzarella has melted to a uniform golden brown. If it is not yet golden brown, place back in the oven for 5 minutes at a time and remove when golden brown.

That’s all there is to it. You will want to allow about 5-10 minutes of cooling time after you remove from the oven before you serve the dish. The great thing about baked pasta dishes is that you do not even have to eat it right now. So long as you properly wrap it, you can freeze this wonderful meal and have it on hand for up to 6 months.

As prepared, this dish will serve a family of 4 with two shells left over for those who want a second helping. Pairing with garlic bread and a side dish of asparagus or a salad makes this a full-course meal that the entire family is sure to love.

MEAL HACK:

Planning Ahead: The great thing about baked pasta dishes is that you do not even have to eat it right now. So long as you properly wrap it, you can freeze this wonderful meal and have it on hand for up to 6 months. If you have a vacuum sealer, you can pre-portion individual sizes and freeze. Then, you can bring the individually sealed portions to work and pop it in the microwave for a fast, easy, low-cost lunch,

Welcome to World's Oldest Restaurant

By

admin

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April 30, 2019

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Botín Restaurant, which was founded in 1725, is the oldest in the world according to the Guinness Book of Records and one of the touchstones of Madrid’s traditional cuisine.

Actually that the first evidence of the building which today hosts Botín that located in the heart of Madrid near the Plaza Mayor was recorded in 1590.

In 1620 with the refurbishment of the Plaza Mayor (previously the Plaza del Arrabal) the area became the main commercial enclave in the city with shoemakers, tanners, cutlers, braziers, and blacksmiths.

Botins

It was on one of these streets where a French cook by the name of Jean Botín arrived in Madrid together with his wife a native of Asturias with the intention of working for a nobleman from the Court of Habsburg.

In 1725, a nephew of Botín’s wife,opened a small inn on the Calle Cuchilleros and carried out a refurbishment to the ground floor of the building, closing the existing arcade.

Evidence of this work remains in the form of a slab at the building’s entrance which features the date.

The wood oven also dates from that year and even today continues to attract diners with its tempting aromas.

An interesting fact is that until well into the 18th Century it was forbidden to sell meat, wine and other foodstuffs as it was considered an imposition which would jeopardise other trades.

As a result, you could only serve what the guest brought to be cooked. From here came the legend that “in Spanish inns you only found what the traveller brought”.

The artist Francisco de Goya worked in Cafe Botin as a waiter while waiting to get accepted into the Royal Academy of Fine Arts.

The restaurant is mentioned in an Ernest Hemingway novel and the book Fortunata y Jacinta by Benito Pérez Galdós (published 1886-1887).

Sobrino de Botín

The Botíns died without any descendants, and the restaurant was subsequently taken over by their nephew, Candido Remis…which explains the name coined by the business ever since: Sobrino de Botín (Botín’s nephew).

During the 19th century, the ground floor underwent more renovations.

Back then, Botín was considered as a type of tavern, since the term ‘restaurant’ was solely used for the few and rather exclusive places which attempted to emulate Parisian establishments.

González family

With the arrival of the 20th century, Botín fell into the hands of its current owners, the González family.

When Amparo Martín and her husband Emilio González took hold of the reins, Botín was only a small family business with just seven employees, including the couple and their three children.

Spanish Civil War

The dawn of the Spanish Civil War served to dash the family’s hopes of expanding the small business.

Amparo and her children fled to the village of Segorbe in Castellon whilst Emilio stayed behind to look after the house, which turned into a dining room for members of the military.

After the war and the terrible period immediately following it, the couple’s sons, Antonio and José, assumed control of the business and gradually turned it into what it is today.

Currently, the restaurant is made up of four floors, all of which have preserved the charming atmosphere of a traditional tavern.

Situated at the heart of Madrid of the Habsburgs, Botín boasts a truly unbeatable location.

But of course, appearance is not everything: excellent customer service and delicious cuisine with top-quality ingredients take care of the rest.

Apart from using the original recipes, the restaurant has also kept the flame burning in the oven continuously, never to be extinguished .

Castilian cuisine

Botín’s speciality is Castilian cuisine, with a special emphasis on roast lamb and suckling pig.

Three or four times every week, the restaurant receives suckling pigs straight from Segovia and lambs from Spain’s renowned magic triangle: Sepúlveda-Aranda-Riaza.

The lambs and suckling pigs are roasted slowly and carefully in the old wood-fired oven.

Nevertheless, this is by no means intended to deflect from the other tasty dishes offered: guests can also choose to sample delicious hake, fresh sole, clams with the house’s special sauce and many more irresistible delights.

Antonio, José and Carlos

Today, the business is being run by the third generation of the González family: Antonio, José and Carlos.

All of them are dedicated to achieving Botín’s age-old commitment to not only spoiling the stomachs of their guests, but also reaching their hearts for at least three hundred more years to come.

If you visit to Madrid one day, you must visit Botin like hundreds of other tourists.

We would like to thank Antonio González., the manager of Botin Restaurant, who gave us permission to use the videos.

Cl Cuchilleros

RESTAURANTE BOTIN

Adress: Calle de Cuchilleros, 17, 28005 Madrid, Spain

Tel: +34 913 66 42 17

Website: http://www.botin.es

The History of Coffee

By

Tanner Flick

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April 29, 2019

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Coffee is thought of today as the ultimate pick-me-up for those seeking that boost of caffeine to get the engine running! The rival to tea and other caffeinated beverages, coffee definitely stands tall above the rest. Whether hot, iced, or even frozen, coffee can be enjoyed in many ways. The rich and storied history of coffee is, in my opinion, one of the many things that make it so great. The purpose of this piece is to give a compact but still informative history on this aromatic, delightful beverage.

Who first discovered coffee? This most popular answer to this question can be found in an old folk tale an Arab Ethiopian goatherd by the name of Kaldi. Kaldi worked as a goatherd along the forests in Ethiopia. One day, he found his goats dancing and jumping around, seemingly without cause! It was upon further inspection that he noticed that the goats were eating the cherries off of a nearby bush. Kaldi ate one himself and the next thing he knew, he was dancing and jumping right alongside the goats! He took the seeds from these cherries to his local monastery. The head monk did not approve of the use of these seeds, so he threw them into a fire! The aroma that the burning seeds gave off was so enticing that they were scraped from the fire, ground until they were extremely fine, and mixed in with water to create the very first cup of coffee!

15^th century

Word traveled quickly of this newfound marvel, ultimately reaching the Arabian peninsula, where it would then travel across the world. By the 15^th century, coffee was being grown regularly in Arabia. By the 16^th century, coffee had made its way to Turkey, Syria, Persia, and Egypt! It was during this time period that the first coffee houses began to sprout up, which would spread across the globe as well. It was during the 17^th century that coffee was introduced in Europe. Unfortunately, coffee was not always seen in a positive light. In the year 1615, coffee was actually condemned by the clergymen of Venice! The controversy surrounding the beverage became so great that Pope Clement VIII had to intervene. He tried a cup of coffee himself before making any final decisions on the issue, and he loved it so much that he gave it his approval!

Even with the controversy surrounding this newfound delight, coffee houses were sprouting up left and right. They provided a place for people of all intellects to gather together and share in conversation over an inexpensive cup of coffee. By the time the mid-17^th century rolled around, over 300 coffee houses had been built in London alone! By the mid-1600s, coffee was finally brought to America. Coffee houses were built fairly quickly in New Amsterdam and other parts of America, although tea remained the preferred drink until the events of the American Revolution unfolded, namely the Boston Tea Party, in which the preference would change from tea to coffee.

coffee plantation — Coffee plantation Source: Pixabay

After coffee dethroned tea as the favored beverage, plantations began to pop up around the world. The Dutch were successful in Batavia, especially on the island of Java which eventually became Indonesia. They eventually cultivated from successful plantations on the islands of Sumatra and Celebes as well. Fruitful coffee plantations could eventually be found in Paris, the island of Martinique, and then the Caribbean along with South and Central America. By the time the 18^th century was coming to an end, coffee had become one of the most profitable and sought after commodities in the world, which is still true to this day.

Farmer’s Creekside in LeRoy, NY

By

Mary E Harris

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April 25, 2019

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There are certain places in a village’s history that are reinvented throughout generations, but remain part of the community no matter what. Farmer’s Creekside in LeRoy, NY is one of those places.

History

The structure which was built originally in the 19^th century was originally a Senator’s home on one of the busiest roadways in between Buffalo and Rochester. In over two hundred years, the establishment has been through many owners, and for the past sixty years has been a restaurant with much of the time also having rooms available to reserve for the night. In 2004, a fire almost destroyed the entire building, but was rescued by a local man. In its newest reiteration, Farmer’s Creekside is owned by Bill Farmer, a local businessman and mason who put more than ten years of work into restoring the building. Putting a modern twist on the historic building, the stonework is visible both in the interior and the exterior paired with updated siding, floors and walls. Dark wood is dominant throughout the dining room manifesting in sturdy wooden tables and a large bar gracing the room as soon you enter. A beautiful expanse of the Oatka Creek, LeRoy’s library, and school is visible through several large windows in the dining room. Tables are set with cloth napkins and silver awaiting diners.

Fresh

I have eaten many times at several different times of the day at Farmer’s Creekside. The food is made fresh daily by a staff of high quality chefs who make everything in house from the bread to the desserts. Because the menu is made from locally procured food, it is often changed and varied. From experience, and when they have it, the lamb is delicious and tender. For lunch, the recommendation is the chicken Waldorf salad sandwich, on large, thickly sliced, homemade bread. There is a professionally selected wine list to choose from to pair perfectly with any meal by a licensed sommelier. If you’re not in the mood for wine or draft beer, there is a full staff of bartenders who can mix a mean Moscow Mule among other delicious beverages. Most recently, the restaurant began serving Sunday brunches. With a wonderful mix between breakfast and lunch options there is surely something to soothe anyone’s appetite. The blueberry buckwheat pancakes are as dense as they are delicious and the biscuits and gravy are made with rabbit sausage for a light, lean flavor that absorbs the gravy perfectly. Of course, the requisite mimosas, bloody mary’s, and Bellini’s are available made to order from freshly squeezed juice

Outdoor

An outdoor seat by the creek at the restaurant’s lower level bar is highly recommended. On warm evenings, there is nothing better than to sit by the water, a cool drink in your hands listening to live music. It is often crowded when the weather is nice, so be sure to get there early. If the temperature does cool, not only is the outside floor tile heated, but there are long copper heaters to light to keep you warm next to the water. Don’t want to leave? No problem. There are rooms avialable to rent on the top floors, recently refurbished and very lush.

The Creekside is as much of LeRoy’s history as Jell-o or Ingham University. One of the oldest buildings in the town still stands and is open for the public to enjoy and enjoy you shall. Be a part of LeRoy’s history and stop by Farmer’s Creekside for a delicious meal, attentive service, and expertly paired beverages. You’ll be glad you made the trip to quiet, upstate New York to this unique establishment.

8 Bucks Well Spent! Little Caesar’s Stuffed Pretzel Crust Pizza is a Win!

By

Paul Alexander

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April 24, 2019

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Several years ago, as I recovered from pneumonia in a hospital room, I saw an advertisement for Little Caesar’s Pretzel Crust pizza. It looked interesting, different, and best of all, it was only $6.00. So I called a family member and had them swing by a Little Caesar’s carryout store and bring one up to the hospital. From the first bite, I knew that this would be my newest favorite pizza offering from any of the big chain pizza restaurants. The big names in chain pizza simply did not have anything like it.

The idea is simple.

The idea is simple. Instead of regular pizza crust, the pie is crafted with pretzel dough and the regular pizza sauce is replaced with a rich and creamy cheddar cheese sauce. Everything else is the same, as far as cheese and toppings are concerned. Reading other online reviews of the pizza, anyone can clearly see that this new offering was a hit. It was super popular, and just about anytime pizza came up in conversation, someone would undoubtedly ask if the rest of us had tried the pizza.

So about 3 months later, when it vanished, it was a mystery to just about everyone. Little Caesar’s stated that it was a limited time offering – a promotional item – and that even though it was likely to come back, they had no idea when.

Hot-N-Ready

So imagine my surprise the other day as I went to Little Caesar’s to pick up a standard $5.00 “Hot-N-Ready” pepperoni pizza and saw an advertisement announcing that the pretzel crust was back. I perked up as I walked inside the store, and as I ordered the standard “Hot-N-Ready” version of the pretzel crust pepperoni pizza, the cashier asked me a simple question that would revolutionize how I thought about the idea of suggestive upselling:

“Would you like the mozzarella-stuffed pretzel crust or the regular? It’s only $2.00 more.” He asked. (Note: I have heard that in some markets, it is actually $3.00, more. I can only base my experience with stores in Northeast Florida).

I replied to his obvious upselling attempt, almost automatically, with “Absolutely.”

Apparently, during the last pretzel crust promotion, a very few select locations across the country got to try the stuffed crust variety. Now, with the 2019 promotion, more of us will be getting to try this genius idea combining stuffed crust with pretzel dough.

Stuffed crust pizza

So, we all know that stuffed crust pizza is nothing new. Since Pizza Hut’s introduction of the original stuffed crust pizza back in the mid-1990s, several chains have attempted to introduce similar styles and you can even buy frozen pizza from DiGiorno with stuffed crust. Plus, Little Caesar’s even has its own promotional stuffed crust version of their traditional pizza. However, as a lifelong foodie and pizza lover, I have never found one that rivaled Pizza Hut in terms of the combination of taste, gooey melted cheese, and chewy, buttery crust. I must say, though, that Little Caeser’s completely passes the mark by introducing the stuffed option in combination with the pretzel pizza. The flavor and texture of the pretzel crust combined with the cheddar sauce, melted mozzarella, and kosher salt on the outside of the crust have earned this pizza the current top spot on my “best chain pizza” list.

Surprisingly, this pizza also stores and keeps well. Although we may not always publicize it, there are lots of us foodies that enjoy the occasional slice of cold pizza the next morning or for a midnight snack. Pizzeria carry-home leftovers are generally the best when it comes to this, but refrigerated pretzel crust serves the purpose surprisingly well.

Pretzel crust pizza

Unfortunately, I fear that Little Caesar’s will continue to offer the pretzel crust pizza, including the stuffed crust variety, as a cyclical promotional item. It’s popularity, like the original, is through the roof, but advertising already suggests that this is a “limited time only” option. This probably means that we will get to experience this item once or twice per year, with the idea being that this off-on cycle will prevent consumer boredom with the product, and thus, keep sales high.

The price for a one-topping Pretzel Crust Pizza is $6.00 for a large – an great deal in itself. If you want to go with the stuffed crust variety, which I thoroughly recommend you try, it’s only $8.00.

Don’t miss out on this limited-time pizza gem. The next time you decide to have pizza night, give this unique, superb, and just plain tasty offering from Little Caesar’s a try.

Source Material

Product Comparison Link: DiGiorno Stuffed Crust. Retrieved from https://www.digiorno.com/products/small-sized-pizzas/cheese-stuffed-crust/three-meat

Little Caesar’s Pretzel Pizza Review. Retrieved from https://www.chewboom.com/2019/01/22/little-caesars-introduces-new-stuffed-pretzel-crust-pizza/

Top 5 Espresso Drinks

By

Tanner Flick

-

April 22, 2019

0

My favorite type of coffee to drink besides cold brew coffee is espresso. Iced, hot, even as a cold brew, espresso is what gets the job done. It can be enjoyed on its own as a drink, or it can be added to any other coffee beverage to give it a little extra boost of caffeine. What follows is a list of my top five espresso drinks, in no particular rank or order. I hope to not only share with you my favorite espresso drinks but to also provide you with some ideas the next time you head to Starbucks or the local coffee shop!

Espresso

Opening out of the gate with a classic is just plain espresso. It can be enjoyed as a single or double shot, and can have cream or steamed milk and sugar as well. Espresso is known for its strength and bold flavor, which are two things that I love in a cup of coffee. I like to drink espresso any way, so this one is really open-ended as far as how you order it.

Cappucino

Cappucinos are some of the most commercially availabe drinks on the market. They are a little heavier than lattes in the sense that there is a higher amount of coffee in a cappucino, which I particularly enjoy. They tend to have equal parts espresso, milk, and foam which allow for baristas to add a little art to the foam head. Cappucinos are also one of the more customizable espresso drinks, with flavors such as french vanilla or mocha being a popular add-on. I would personally recommend a french vanilla cappucino anywhere you go.

Flat White

The flat white has been around for quite some time. It is a rather simple combination of a double shot of espresso and flat milk, making for a plain yet very strong drink. I typically will go for this whenever I am not in the mood for a flavored drink. I would recommend ordering an extra shot of espresso if you really want that caffeine boost, but this drink can be ordered exactly how it comes and still satisfy the tastebuds and scratch that caffeine itch that all of us coffee-lovers have. It is typically made in a 6 oz. mug, so if you are more interested in overall quality of the coffee over the size of the drink then this is even better for you.

Caffe Latte

Similar to the cappucino, the caffe latte is a drink composed of espresso, steamed milk, and foam. The biggest difference between the caffe latte and the cappucino is that a caffe latte does have less foam than the cappucino. The caffe latte is another espresso drink that can be enjoyed exactly how it comes or with your own level of customization. I would suggest a caffe latte with french vanilla and an added shot of espresso. I also recommend the same drink only with caramel instead of french vanilla. Either way, this drink is one of the better ones out there.

Cubano

The cubano is one of the more simple espresso drinks which is one of the reasons that it has made it on to this list. It is traditionally made with a shot of espresso and natural brown sugar that has been mixed in. You could add cream or milk if so desired, but then it would technically not be a cubano anymore. This drink is perfect as a single the way that it comes, but personally I prefer to order it in a double. Starbucks makes a great cubano but I find that the more local, independent coffee shops make it the best.

“Pindjur”

Directions:

Notes:

“Pindjur” Preserve

Gusano de Moriche

Bachaco Culon

Pisillo de Chigüire

Caribe or Piraña

Iguana

Bananas.

Fruits and yogurt.

Oats.

Lose weight.

To build muscle.

Hart Field Municipal Airport

Ali Baba

Ingredients

Directions

MEAL HACK:

Botins

Sobrino de Botín

González family

Spanish Civil War

Castilian cuisine

Antonio, José and Carlos

RESTAURANTE BOTIN

15th century

History

Fresh

Outdoor

The idea is simple.

Hot-N-Ready

Stuffed crust pizza

Pretzel crust pizza

Espresso

Cappucino

Flat White

Caffe Latte

Cubano

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