Monday, November 25, 2024
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Why I Stopped Using Instacart

By
Ossiana Tepfenhart
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0
instacart


Not too long ago, I was an Instacart fanatic. I would use it as a way to shop while I was at work, getting groceries delivered right to my door as needed. It was a breeze. I did the whole online shopping thing for ages, and then one day, I just dropped the service like a hot potato.

It wasn’t because I didn’t like the convenience of ordering food at the drop of a hat. In fact, I loved the way I could get my groceries delivered to me for a small fee. It made it easier for me to be a homebody.

Trust me, I loved that experience. However, there was a certain point where I started to notice that Instacart was a little off…

instacart
kristin sloan from New York, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

The Pricing Debacle

It all started when I had to rush to my local Shoprite to get some eggs. At this point, I was using Instacart for most (if not all) of my shopping trips. I had grabbed a carton of eggs, then looked at the price tag. $1.99.

Almost immediately, I looked at the price I was paying on Instacart. It was $4.99 there. I started comparing everything in-store, and realized that some of them had a 40 percent markup or higher via the app. At that point, I felt like a fool. I’d basically been flushing money down the drain with the app.

Is Instacart A Scam?

Instacart isn’t a scam, per se. After a large blowback, the company began to make statements saying that many of the items on the service have been marked up as a way to “recoup costs of operations.”

Sure, that would be great, if the fees also didn’t bite off a huge portion of my wallet, too. When I tallied things up, I started to realize that most of the problems that I had with Instacart was that it was just too pricey for what I was getting.

With that said, I felt pretty cheated when the “sale prices” on Insta were still fairly pricey compared to what was going on in-store. I mean, it defeats the whole point of a sale, doesn’t it?

Why It Doesn’t Make Sense To Use Instacart

If there’s one thing I love, it’s convenience. I love having things sent right to my door, but the truth is, Instacart is really only good for a select handful of people. If you’re exceptionally pressed for time (to the point that self-care is optional), paying a premium price for delivery could make sense.

As for me, I couldn’t actually find myself able to agree with the idea of paying so much for my groceries. The convenience, while awesome, just wasn’t worth it. If you’re tight on money, trust me, it’s just cheaper to Uber there.

Roasted chicken, zucchini fritters, and long grain rice

By
Bailey Woodean
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0
Roasted chicken

For this dinner, I decided to roast a whole chicken and then pair it with fresh zucchini from my garden, and some beautiful long-grain rice for a light ”end of summer” dinner!

The chicken

Roasted chicken

Roasted Chicken with Garlic and Herbs

Ingredients
  • 1 recipe chicken brine optional but highly recommended
  • 5 lb whole chicken
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 6 tablespoons butter softened
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh thyme leaves minced
  • 2 teaspoons fresh rosemary leaves minced
  • 1 tablespoon fresh parsley leaves minced
  • salt and pepper to taste go easy on the salt if you’ve brined your chicken
Roasted chicken
Instructions
  1. Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it’s done brining.
  2. Preheat the oven to 400 degrees F.
  3. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion, and lemon.
  4. Tie the chicken legs together with kitchen twine.
  5. Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
  6. Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
  7. Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
  8. Check on your chicken every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
  9. Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

The zucchini

Easy Zucchini Fritters

https://www.allrecipes.com/recipe/241422/easy-zucchini-fritters/

Ingredients
  • 1 ½ pound zucchini, grated
  • 1 teaspoon salt
  • ¼ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • kosher salt and ground black pepper to taste
  • 2 tablespoons olive oil
Zucchini Fritters
Instructions
  1. Toss zucchini and salt together in a large colander and place in the sink to drain for 10 minutes.
  2. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  3. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

The long-grain and wild rice

Wild rice pilaf

Wild Rice Pilaf

Ingredients
  • 2 cups wild rice blend (such as Lundgren’s)
  • Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)
  • 1/4 cup salted butter, sliced
  • 1 large onion, chopped
  • 1 cup thinly sliced baby carrots
  • 2 cups freshly shaved brussels sprouts
  • 4 garlic cloves, minced
  • 1 tsp dry Italian seasoning
  • 1/4 tsp freshly ground black pepper
Wild rice pilaf

Instructions

  1. Cook rice according to package instructions, using the broth instead of water. When cooking time is up, do not open the lid; turn heat off and keep the lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer for another 10 minutes.
  2. While rice is cooking, add butter to a large/deep skillet over medium-high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook for 5 minutes,  stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
  3. Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.

Halloween party treats

By
Bailey Woodean
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0
Halloween party treats

Ghostly Halloween Cheesecake

Ghostly Halloween Cheesecake

Ingredients
  • 15 whole chocolate graham crackers
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 1 cup butter, melted, divided
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 4 eggs
  • 1 teaspoon vanilla extract
  • Halloween candies and Chocolate-filled cookies for decoration
Halloween party treats
Instructions
  1. Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
  2. In a food processor or blender, pulse graham crackers into crumbs.
  3. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/2 cup of butter; mix well. Reserve 1/2 cup for garnish.  Press remaining mixture into the bottom of the springform pan; set aside.
  4. In a large bowl with an electric mixer, beat cream cheese and the remaining 1-1/4 cups sugar until well combined. Add sour cream, eggs, vanilla, and the remaining 1/2 cup butter; beat until thoroughly combined. Pour mixture into springform pan.
  5. Bake 55 to 60 minutes or until just firm in the center. Remove from the oven and let cool. Refrigerate 8 hours or overnight. Remove the sides of the springform pan and garnish with the 1/2 cup remaining crumb mixture. Decorate with Halloween candies and chocolate-filled cookies as seen in the photo. Serve immediately or refrigerate until ready to serve.
  6. Test Kitchen Tip: To make our “RIP Tombstones,” all you need is a package of Milano cookies and a tube of black decorating gel. How easy is that?

Double chocolate mummies

https://sweetaddictbakery.com/double-chocolate-mummy-truffles/
Ingredients
  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 2 cups bright white melting wafers see notes
  • 1/2 tsp flake or sea salt
  • Candy Eyes or a Black Food Marker
Double chocolate mummies
Instructions
  1. Add the chocolate and salt to a large bowl.
  2. Heat the cream in the microwave for 30 seconds— or on the stovetop until it starts to steam.
  3. Pour the cream over the chocolate and allow it to sit for 1 minute.
  4. Whisk the cream and chocolate until it is fully combined. Cover with plastic wrap and place it in the fridge to harden— about 4 hours.
  5. Once the chocolate is fully hardened, scoop 1 tbsp sized balls onto a baking sheet lined with parchment paper.
  6. Once you’ve scooped all of the truffles, roll them around in your hands to make sure they are tightly packed and smooth on all sides. Place them into the freezer for 20 minutes.
  7. Melt the white chocolate wafers according to the package directions. Transfer 1/4 of the white chocolate to a ziplock bag.
  8. Divide the remaining melted white chocolate into two small bowls.
  9. Remove the truffles from the freezer and dip them one by one into one of the bowls of melted white chocolate using a fork. Tap the fork on the edge of the bowl to allow any excess chocolate to drip off. Place the dipped truffles back onto the parchment-lined baking sheet.
  10. Allow the white chocolate to fully cool before repeating the process with the second bowl of chocolate— you will dip the truffles in white chocolate twice.
  11. If using candy eyes, make sure to attach them while the chocolate is still wet. If using a food marker, allow the chocolate to set fully before drawing on the eyes.
  12. Lastly, cut just the very tip-off of the ziplock bag and drizzle the chocolate over the truffles to create the mummy look.
  13. Allow the chocolate to set fully before enjoying. Store in an airtight container in the fridge for up to five days.

Candy apples

How to Make Candy Apples

https://www.hgtv.com/outdoors/gardens/garden-to-table/make-your-own-candy-apples

Ingredients
  • 6 to 8 firm apples (depending on size)
  • 2 cups sugar
  • 3/4 cup brown sugar
  • 1-1/4 cup light corn syrup
  • 1-1/2 cup water
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 15-20 drops food coloring (red is traditional, but any color will do)
  • Toppings as desired (crushed nuts, sprinkles, coconut, etc)
Candy apples
Instructions
  1. Remove apple stems and insert a wooden stick into the core of each apple.
  2. Combine sugar, brown sugar, corn syrup, and water in a saucepan and bring to a boil at medium heat.
  3. Cover the saucepan and continue to boil until a temperature of 290 – 300 degrees is reached (about 15 minutes).
  4. Remove from heat and stir in vanilla, cinnamon, and food coloring.
  5. Hold the saucepan at an angle and turn apples in candy to coat evenly, allowing excess to drip back into the pot (move quickly, as the candy is quick to harden).
  6. Roll apples in toppings (if desired) and place on wax paper or a greased baking sheet to cool.

Autumn casseroles

By
Bailey Woodean
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0
Autumn Casserole

Cozy Autumn Breakfast Casserole

Cozy Autumn Breakfast Casserole

Ingredients
  • 8 ounces baby Bella mushrooms, quartered
  • 1.5 pounds potatoes, diced into 1/2-inch cubes (I used half sweet potatoes, half Yukon gold)
  • 1 large red bell pepper, cored and diced
  • 1 medium white or yellow onion, peeled and diced
  • 3 tablespoons olive oil
  • sea salt and freshly-cracked black pepper
  • 1 pound ground Italian sausage (or breakfast sausage)
  • 4 cloves garlic, peeled and minced
  • 2 handfuls roughly-chopped fresh kale, tough stems discarded
  • 15 eggs, whisked
  • 2/3 cup milk
  • 1 1/2 tablespoons Old Bay Seasoning, or more/less to taste
Autumn Casserole
Instructions
  1. Prep oven and baking pan.  Heat oven to 400°F.  Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside.  Lightly mist a 9 x 13-inch baking pan with cooking spray; set aside.
  2. Roast the vegetables.  Spread the mushrooms, potatoes, red bell pepper, and onion out on a large baking sheet (or two medium baking sheets).  Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper.  Toss the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping.  Bake for about 20-25 minutes, or until the potatoes are tender.  Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
  3. Brown the sausage.  Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned, using a wooden spoon to break up and crumble the sausage as it cooks.  Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant.  (If there is not leftover oil in the pan from the sausage, you may need to add in an extra teaspoon or two to sauté the garlic and kale.)  Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
  4. Whisk the eggs.  In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
  5. Assemble the casserole.  Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss.  Then spread the mixture out in an even layer in the baking dish.  Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
  6. Bake.  Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean.  (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.)  Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
  7. Serve warm.  Then slice, serve, and enjoy!  Or cover and refrigerate for up to 3 days.

Autumn Casserole

Autumn Casserole

Ingredients
  • 3 cups sliced unpeeled tart apples
  • 3 cups sliced carrots, cooked
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 3/4 cup orange juice
Instructions
  1. Place half the apples in a greased 2-qt. baking dish. Cover with half the carrots.
  2. In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in butter until crumbly; sprinkle half over apples and carrots. Repeat layers. Pour orange juice overall.
  3. Bake, uncovered, at 350° for 30-35 minutes.

A&B Burgers Review

By
Kayla Eaton
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0
A&B Burgers

I recently went apple picking near Beverly, Massachusetts. After such a long day of trying to find Galas and marching about the orchard for three full hours, I decided it was time for lunch. There is always such a big debate on where to eat, we are all massive foodies, and all love strong drinks. However, none of us like the pub scene, which is always some of the first places to pop up on Google, so we have to debate where to go.

My fiance, friends, and I happened to come across A&B Burgers, which has a bar, but I would not consider it a pub scene. They do have some strong drinks, incredible burgers, and unique sides.

A&B Burgers : What to Expect When Entering

First off, let’s start by saying there are two doors, and I’m not sure it matters which one you go through. They never specified if it was a problem. The host was snarky in the best way ever, and I could have given him a hug if it wasn’t the season for COVID.

In the center of the room is a giant bar, and behind the bar is a window where you can watch them make and prepare your food. Each table is wooden, with a slightly unlevel surface, which I thought, added to its charm. The floors are wooden, and tables have been taken out to perform at half capacity.

You can take your mask off once you’re at the table, but if you need to use the restroom in the far back left corner, you will need to keep it on. Surrounding the outside walls are whimsical art pieces hanging. In between the first two pictures, on both sides of the walls, is a T.V. If you are observant enough, you will notice that the front wall is no wall at all. It is a garage-like door, with windows that roll upward and open.

The entire restaurant was open, light, and airy. The staff had a great vibe about them, and the whole place felt friendly, and like it was the right place to be after apple picking for so long.

What to Eat at A&B Burgers

If you go to a burger bar and don’t get some type of burger or sandwich, I may judge you slightly. However, I know how anxious it is to not know what to order. That is why I am telling you these are some of the must-haves when going to this burger bar. Though this is a great place to start, the restaurant does change its menu by seasons. So some of these items may be gone until the next year.

The Sweet and Salty

This burger is insanely well made, and you have to try it. There is no getting around that this burger has everything that makes a classic burger plus more. This is a nice and juicy piece of beef, which I recommend having medium-rare. On top of that sits some burrata cheese and arugula with slices of bacon. On the buns is a nice smear of fig jam that is utterly sweet but combined with the bacon’s saltiness, is utterly heavenly.

Maple Bourbon Burger

This burger was astonishing to taste, smell, and devour. It came with bourbon smoked patty and on top of that thinly sliced cheese, with maple bacon and lettuce. Stuffed inside the burger were some finely sliced pickled jalapenos to give it some acidity and heat to go with the maple’s sweetness. Every bite was pure bliss because it was so well made. My recommendation is to get the patty medium to well done. You don’t need the juicy flavors of the meat because it already comes drizzled with flavor.

Sweet Potato Fries

Something that I loved about this restaurant is that they had an entire separate frying area for allergies. I am highly allergic to peanuts, and they made sure nothing peanut related would come near my food. I appreciate this in service. My french fries were made from fresh sweet potatoes and fried perfectly hot. Every single fry was crunchy on the outside and soft on the inside. They used sriracha mayo as a dipping sauce, which was impeccable with the fry’s salty and sweet.

Visit their location: 206 Cabot St, Beverly, MA 01915

Check out their Instagram!

address206 Cabot Street, Beverly, Massachusetts 01915, United States
Websitehttp://anbburgers.com/
telephone978.993.7394
A&B Burgers

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ4-bevSAU44kRfo1YcS6Aih4”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”a-and-b-burgers-beverly” title=”A&B Burgers” review_num=”3″]

What is your favorite unique burger? Do you have a favorite burger bar?

Author’s Favorite Recipes: Edition #3

By
Bailey Woodean
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0
Author’s favorite recipes: edition 3

Author’s favorite recipes: Pho (serves 4 )

https://weelicious.com/vegetarian-pho-recipe/

Ingredients
  • 6 cups water
  • 2 shallots, roughly chopped
  • 1/2 cup dried shiitake mushrooms
  • 10 garlic cloves, peeled and crushed
  • 4 carrots, roughly chopped
  • 1-inch piece ginger, peeled and roughly chopped
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 tablespoon brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons Rice Vinegar
  • 1 bunch cilantro, divided
  • 1/2 teaspoon kosher salt
  • 1 8-ounce package rice noodles
  • 2 scallions, chopped
  • 16 basil leaves
  • 8 shiitake mushrooms, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 baby bok choy, chopped
  • 1 lime, cut into wedges
Author’s favorite recipes: Pho
Instructions
  1. To make the broth: In a large pot, combine the water, shallots, shiitake mushrooms, garlic, carrots, ginger, peppercorns, cloves, brown sugar, soy sauce, rice vinegar, and 1/2 bunch cilantro. Bring to a boil, reduce to simmer, cover, and simmer for 1 hour. Strain the broth and discard the solids. Keep the broth simmering until ready to use.
  2. Cook the rice noodles according to package directions.
  3. Divide the noodles between 4 bowls. Top with the scallions, basil, mushrooms, carrots, and baby bok choy.
  4. Pour the hot broth over each bowl. Serve with lime wedges, remaining cilantro, and extra soy sauce.

Lavender and Vanilla Bean Scones

Lavender and Vanilla Bean Scones

Ingredients
  • 1.5 cups cashews (I used roasted, unsalted), ground into a meal/flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons lavender buds
  • 2 vanilla beans, cut lengthwise with a sharp knife, all seeds removed
  • 1 egg, whisked
  • 1/4 cup almond oil (or other oil such as coconut oil or butter or lard)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup arrowroot flour

Scone toppings

  • 3 tablespoons raw honey
  • 1 tablespoons butter (optional)
  • 1–2 tablespoons coconut crystals
Lavender and Vanilla Bean Scones
Instructions
  1. Preheat the oven to 350 degrees.
  2. Run the cashews through your food processor until it becomes a slightly coarse meal/flour.
  3. In a large bowl, mix together the cashew meal, baking powder, salt, lavender buds, and vanilla bean seeds.
  4. Then mix in your egg, almond oil, maple syrup, and vanilla extract and combine.
  5. Lastly, mix in your arrowroot flour to help thicken.
  6. Add the dough into a ball onto a parchment-lined baking sheet then press down to help flatten out evenly.
  7. Place in the oven and cook for 20-25 minutes.
  8. Let cool slightly.
  9. While the scones are cooling, mix together honey and butter (heating the two up together) and top scones with the mixtures and some coconut crystals.

Cheesy Oven-Baked Pizza Fries

https://twohealthykitchens.com/cheesy-oven-baked-pizza-fries/

Ingredients
  • 1 1/2 pounds russet potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1 cup shredded, reduced-fat Italian cheese blend
  • Your favorite pizza sauce, warmed, for dipping
  • Finely chopped pizza toppings of your choice (remember – pile on lots of great veggies!) (see note). Here are some ideas:
    • green, red, and yellow peppers
    • banana or jalapeño peppers
    • onions
    • tomatoes
    • mushrooms
    • black or green olives
    • turkey pepperoni or cooked and crumbled Italian turkey sausage
Cheesy Oven-Baked Pizza Fries
Instructions
  1. Preheat the oven to 475ºF.
  2. Cut each potato into 12 long, thin slices by first cutting each potato in half lengthwise, and then cutting each half lengthwise again to yield four quarters. Cut each quarter into three slices.
  3. In a medium bowl, toss potatoes with olive oil to thoroughly coat, and then add oregano, basil, salt, garlic powder, onion powder, and black pepper, tossing again to distribute spices evenly.
  4. Place potatoes on a parchment-lined baking sheet, spreading them out and making sure they don’t touch or overlap (see note).
  5. Bake potatoes for about 10-12 minutes, then stir and spread them out again. Bake for about 8-12 minutes more. The exact baking times may vary depending on how your potatoes are shaped and how thick the slices are. Check them periodically: you’re looking for a warm, browned, toasty bit of color on both sides of your fries, and a roasted exterior with a fluffy interior. You want a good roasted color but you don’t want them to burn.
  6. Push your fries into a pile in the center of the baking sheet, layering them as you do so with cheese and your other toppings. Return the fries to the oven for about 5 more minutes, to allow the toppings to warm and the cheese to melt.
  7. Serve with pizza sauce for dipping.

Let’s Talk About Salt

By
Morgen Sechler
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0
Salt

Salt, a universal ingredient, an integral part of all cultures of food. We have used salt to enhance our flavors for hundreds of years, but what exactly does it do and why does it make everything taste so much better? There are multiple types of salt; table salt, sea salt, kosher salt, just to name a few. They all provide something different to our dishes and all have a unique way of being mined or collected.

Let’s Talk About Salt

Salt isn’t just necessary to enhance our foods but is actually vital to our heath. The sodium ions found in salt help regulate our bodies, keep fluid in our blood cells and help us to absorb nutrients. One of the first discoveries of the benefits of salt with our foods was founded by the Egyptians. They used salt to preserve their meats. The salt drew out moisture from the meat so they could be stored for longer periods of time.

These early founding’s of salt came from these lake type reservoirs called salt reserves. In the hotter months when the water would evaporate these lakes would leave behind a layer of salt to be collected on the floor of the reserve. Salt is still collected this way, but we have also found other methods through time.

So, what exactly are all these types of salt good for and how do we get them?

Table salt

The most common and or used salt is actually mined and harvested from salt deposits underground. This means it has less minerals than other salts and needs to be more refined before sale. You’ll usually find iodine added to enhance this salt.

Sea Salt

This salt takes a bit more finesse and relies more on nature. This salt is harvested from the sea in little individual salt reserves bordered out so smaller sections of water can evaporate and leave behind a higher mineral content of salt. Since it comes from the ocean where there’s a plethora of living life, this is what provides a higher mineral content.

This is partially what makes it so great for cooking, you can taste those minerals enhancing the food, providing a bit more depth to dishes. The sea salt process truly leaves it up to mother nature and ties back into the history of the first harvestings of salt.

salt

Kosher Salt

Surprisingly not all kosher salt is actually kosher, it got its name through being the type of salt that helped the koshering process. It tends to have a more irregular shape and have variations of thin flakes or coarser crumbles. Kosher salt is a very popular salt for finishing off a meal and is a great alternative to the more commercialized table salt since it shines as the last little salt sprinkle before serving.

Himalayan Salt

You’ll instantly recognize this salt by the color. It can come in either a pale off- white pink or a deep saturated pink color, either finely ground or coarse. Himalayan salt is known to have the highest concentration of minerals out of all salts and is believed to be the purest form of salt in the world.

It is only mined in the Himalayan mountains and usually is more mid-range in price due to the sourcing and mineral content. The flavor is very similar to sea salt as they both have high mineral contents. What makes this salt a fun addition to the pantry is the pink color, use it for cocktails or just to add a different look to your tabletop saltshaker.

There are handfuls of other salts that are equally delicious but have made a slightly lower impact on how we cook our meals. Give them all a try and see which ones work better for you and your style of cooking. One thing is for sure though, who knows where our cuisines would be without salt, it has played a vital role in how we eat and how the culture of food progresses. Salt is just fantastic, and our foods would not be the same without it!

Sources

https://www.history.com/news/off-the-spice-rack-the-story-of-salt

https://www.wideopeneats.com/12-different-types-salt-use/embed/#?secret=us6QcfjqrL

Salt mine photograph –  https://pixabay.com/photos/saline-sea-salt-extraction-4079178/

Salt in scoop photograph – https://pixabay.com/photos/nature-food-salt-sea-salt-moist-3305860/

Let it roll!

By
Bailey Woodean
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0
Let it Roll

This is a two recipe meal! To start, we are going to make these incredible dinner rolls from scratch! Then, once they are made, we are going to use the second recipe (the chicken enchilada slider recipe) to make those dinner rolls a meal! So, let’s let it roll!

The BEST Dinner Rolls

https://www.momontimeout.com/the-best-dinner-rolls-recipe/#wprm-recipe-container-17937

This dinner roll recipe was intriguing to me as they are titled ”the best” so I knew I had to choose this particular recipe but, you can choose any dinner roll recipe that you wish.

Ingredients
  • 4 -5 cups all-purpose flour
  • 2 tbsp rapid rise, instant yeast
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 1/2 cups warm milk, 110 degrees
  • 5 tbsp butter, softened
  • 1 egg, room temperature
  • 2 tbsp melted butter
Let it roll
Instructions
  1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
  2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  3. Increase speed to medium and beat for 2 minutes.
  4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
  5. Add additional flour as necessary. The dough should be slightly sticky and soft and pull away from the edge of the bowl.
  6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
  7. Remove the towel or plastic wrap and deflate the dough by punching down lightly.
  8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
  9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
  10. Preheat the oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
  11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Now that you have your dinner rolls made, what can you do with them? Make sliders of course!

Chicken Enchilada Sliders

https://www.delish.com/cooking/recipe-ideas/a25846185/chicken-enchilada-sliders-recipe/

The chicken enchilada slider recipe is a delicious way to take dinner rolls from a side to the main event!

Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, halved and thinly sliced
  • 2 cloves garlic, minced
  • 4 c. shredded chicken
  • 1 (10-oz.) can red enchilada sauce
  • 2 tsp. Cholula® Original Hot Sauce, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 12 slider buns (or the dinner rolls previously discussed)
  • 2 1/2 c. shredded cheddar
  • 2 c. green onions, thinly sliced 
  • 1 tbsp. melted butter 
Instructions
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and garlic and cook, stirring occasionally, until softened, 5 minutes. Add shredded chicken, enchilada sauce, and Cholula Original. Increase heat to medium-high and cook, stirring, until heated through, about 3 minutes. Season with salt and pepper. Remove from heat.
  2. Place the bottom half of slider buns on a large baking sheet. Top with layers of chicken mixture, cheddar, and green onions. Put on top buns and brush with melted butter.
  3. Bake until buns are golden and cheese is melty, about 10 minutes.

Food Drink Magazine Issue 3 October 2020

By
admin
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0
Food Drink Magazine Issue 3 October 2020

Food Drink Magazine Issue 3 October 2020

You will meet Chef Giuseppe AMATO, take a short journey in the history of food and beverage, read reviews about restaurants such as El paso, The Organic Coup, The original Steve’s Diner, Valter’s at the Maennerchor and Cielito Lindo; you will find many more interesting articles and recipes about the food and drink industry.

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Food Drink Magazine Issue 3 October 2020

Warm, comforting recipes for cool Autumn evenings

By
Bailey Woodean
-
0
Warm, comforting recipes for cool Autumn evenings

Slow Cooker Mushroom Mac and Cheese

https://themodernproper.com/slow-cooker-mushroom-mac-and-cheese

Ingredients
  • 16 oz Macaroni or cavatappi, cooked 4 minutes shy of doneness
  • 4 oz Gruyere or Comte, grated
  • 4 oz Sharp cheddar, grated
  • 2 oz Parmesan, grated
  • 3 Garlic cloves
  • 1 Small onion, chopped
  • 4 cups Milk
  • 4 oz Cream cheese, cut into small pieces
  • 6 tbsp butter, divided
  • 1/2 tsp Nutmeg
  • 1/2 tsp Freshly ground pepper
  • 1 tsp Sea salt
  • 1 lb Cremini mushrooms stems removed
  • 1 tbsp Chive
  • 1 tbsp Flat-leaf parsley
Warm, comforting recipes for cool Autumn evenings
Instructions
  1. In a large crockpot add the pasta, cheese, garlic, onion, cream cheese, 4 tbsp of the butter, nutmeg, salt, and pepper.
  2. Pour the milk over the top of all the ingredients and stir to roughly combine. Pasta should be mostly submerged under the milk.
  3. Cook on low for 2 hours.
  4. After 2 hours, remove the lid and stir all ingredients together.
  5. Arrange mushroom caps upside down all over the top of the mac and cheese.
  6. Fill each stem hole with a pat of butter from the reserved butter.
  7. Close the crockpot and cook for 1 hour.
  8. Top dish with chives and flat-leaf parsley and serve hot.

Herb Crusted Pork Roast with Port Wine Sauce

https://themodernproper.com/holiday-host

Ingredients

Pork Roast

  • 2 lbs Pork tenderloin
  • 4 Garlic cloves
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • 2 tbsp Whole peppercorns
  • Kosher salt
  • 2 tbsp Olive oil

Port Wine Sauce

  • 1 tbsp Olive oil
  • 1 medium shallot, finely chopped
  • 1 cup Port wine
  • 4-5 Whole peppercorns
  • 1 Rosemary sprig
  • 4 tbsp Cold butter
Warm, comforting recipes for cool Autumn evenings
Instructions
  1. Heat oven to 375° F.
  2. With a mortar and pestle create a paste out of garlic, rosemary, thyme, and peppercorns. If you don’t have a mortar and pestle you can use a small food processor.
  3. Remove excess fat from the pork and pat dry with a paper towel. Rub the garlic-herb paste on all sides of the pork and then generously season with salt.
  4. In an ovenproof skillet, heat 2 tablespoons of olive oil on high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side (12 minutes total). Transfer the skillet to the center rack in the oven and cook until the internal temperature of the pork reads 140°F with a meat thermometer, about 15-20 minutes. Transfer the pork from the skillet onto a cutting board and tent loosely with foil.
  5. Set the skillet, over medium-high heat, add 1 tablespoon olive oil and sauté the shallots until just tender.
  6. Pour the port wine into a skillet along with the peppercorns and rosemary. Bring the liquid to a low boil and allow it to reduce to about half while scraping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
  7. Strain the sauce and allow it to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
  8. Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.

Baked Teriyaki Meatballs with Roasted Broccoli

https://themodernproper.com/baked-teriyaki-meatballs-with-roasted-broccoli

Ingredients
  • 2 lbs ground pork
  • 4 Eggs
  • 1 tbsp Fresh ginger, grated
  • 4 Garlic cloves, minced
  • 1 cup Panko bread crumbs
  • 3 Scallions light and dark parts, thinly sliced
  • 2 tsp Salt, divided
  • 1 lb Broccoli, cut into florets
  • 2 tbsp Olive oil
  • Cilantro, chopped, optional

Teriyaki Sauce

  • ¾ cup Soy sauce
  • ⅓ cup Honey
  • 2 Garlic cloves, minced
  • 1 tbsp Fresh ginger, minced
  • 1 tbsp Chili paste
  • ¼ cup Fresh lime juice
Warm, comforting recipes for cool Autumn evenings
Instructions

* This recipe makes 35 (golf ball) sized meatballs.

  1. Heat oven to 400° F. In a stand mixer or using your hands, mix ground pork, eggs, ginger, garlic, panko, scallions, and 1 tsp salt until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to an oiled, rimmed baking sheet.
  2. Place the broccoli on another rimmed baking sheet, drizzle the olive oil over the broccoli and toss with the remaining teaspoon of salt.
  3. Bake in the oven for 20-25 minutes, rotating the broccoli and meatball pans halfway through.
  4. Bring the soy sauce, honey, garlic, ginger, chili paste, and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
  5. Once the sauce has cooled a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
  6. ** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 day ahead. Cover with plastic wrap on a rimmed baking sheet and chill.
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