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Archive for: June 2019

Month: June 2019

Wooden beams, exposed brickwork and a roaring log fire create a cosy ambience that is both rustic and elegant. The luxurious Inn that the restaurant is housed in, makes the ideal get away for a weekend or mid-week break, so why not treat yourself to some fabulous food and a stay in one of England’s oldest and best loved Inns? As with many British restaurants in Rutland the menu is seasonal but when available appetizers can include smoked and deep fried lamb sweetbreads with tartar sauce soused herrings with curried egg salad, sourdough, apple and capers or Colchester oysters with lemon and shallot vinaigrette.

The menu proudly states that all game dishes served are exclusively ‘wild game’. Diners can enjoy mains of roast grouse with bread sauce, game chips, root vegetables and Madeira sauce, smoked pigeon breast salad with black pudding, apple, beetroot, toasted hazel nuts and pancetta or roe deer saddle tournedos with celeriac puree, fondant potato, braised red cabbage and glace. Seafood is also on offer and for guests in the mood for something a bit different the monkfish supreme in a Thai-style coconut, vegetable and crayfish claw crème with steamed rice is a real treat! Classic dishes such as Launde Barnsley chop with crispy sweetbreads, dauphinoise potatoes and cherry tomatoes or the Lincolnshire red filet steak and foie gras with rosti potatoes, buttered vegetables and port glace are sure to impress.

There are not many restaurants in Rutland offering a specialized asparagus menu, but The King’s Arms takes great pleasure in celebrating this fantastic, English ingredient. When in season the asparagus menu has delicacies such as asparagus with smoked eel, tomato salad and Hollandaise or asparagus served plain with pan friend pancetta and herbed garlic sourdough croutes. Anyone wanting to take home a treat will be delighted to know that goodies are available for purchase from the traditional smokehouse on site. Hot smoked Rutland trout, smoked Stamford cider and mustard roast ham and black pudding made with Jimmy’s very own special spice mix are just a few of the culinary treats guests can take away.

Don’t even get me started on the desserts, which quite simply are out of this world! The usual classics like vanilla crème brulee, fruit crumble and sticky toffee pudding can all be found, and of course each one has that unique Kings Arms twist! However it’s the ‘A Little Something Else’ part of the dessert menu that will pique the interest of many diners. The amaretto biscuit and orange parfait terrine with strawberry and orange salad is light and refreshing while the deep fried Christmas pudding with brandy sauce ice cream and apple compote is pure indulgence! With food this good it’s easy to see why The King’s Arms Restaurant in Rutland is one of the top destinations for anyone serious about great British cuisine

The Turkey. Crispy, golden-brown skin, mouth-watering fragrance filling the air, and meat so tender and juicy it falls right off the bone. To put gravy on this turkey would be an insult.

Of course, everyone has their own secret turkey recipes. Some turkey recipes brine the turkey, some use a deep fryer, others a beer can suspended upright inside the turkey itself while it cooks, to really seal in that flavor. Another route can be slow-cooked turkey recipes. It’s tricky, get it wrong and you’ve either got a cold, pink, underdone mess or a dry and tasteless bird more suited for jerky than cranberry sauce. But get it right, and the family will rave, beg for your secret, and spirit away as much of the leftovers as they can!

Grandma’s turkey recipes say one hour in the oven at 350 degrees for every five pounds of bird. At that rate, a little ten pound hen can be done in a couple of hours, while a twenty or thirty pound “turkzilla” could take all day! The slow-cook actually starts the night before, but requires so little attention that everyone can get a great night’s sleep, and Thanksgiving Day dinner can be served in the early afternoon, with plenty of time for seconds before the game. It’s surprisingly flexible too, accommodating stuffing, no stuffing, basting, breast-down roasting, flavor additions, medium weight twelve-pounders all the way up to the biggest behemoth that will fit in the oven.

Around 8 to 10 pm the night before Turkey Day, after making sure that the turkey is completely thawed, complete all usual preparations. Stuff the bird if desired, brine or butter or inject with herbs and spices, and put the turkey in the oven with a cover or a foil tent at 350 degrees, for one hour. That’s right, just one hour, two if you’re feeling especially nervous over an extra-large turkey. Then turn the oven down 170-250 degrees, depending on the size of the bird. Just hot enough to keep the bird from cooling off. Now, walk away. Go to bed. Get that beauty sleep. (The batteries in the fire alarms were all checked last week, right?)

By morning, nostrils will be twitching and bellies rumbling at the tantalizing scent of perfectly roasted turkey that fills every room of the house. Once the ravening hoards have had their coffee and doughnuts, take the temperature on the bird. Remember that a turkey has to cook to an internal temperature of 165 degrees before the good old U.S.D.A. says it’s safe to take out of the oven. Some prefer to remove the bird at 150 degrees for a juicier result, but with the slow cook, it tends not to be necessary. Just keep the desired “done-ness” in mind for the rest of the process.

An hour or two before dinner is to be served, remove your foil tent and turn that oven back up to 350 degrees. Give the turkey a quick basting if desired. This will finish off the last bit of roasting and give your bird that beautifully browned skin that sets off the garnishes so nicely. Remember to watch the temperature at the thickest part of the thigh, as well as in the middle of the cavity if you’ve stuffed your bird. Once the guest of honor is thoroughly cooked, let the turkey rest for twenty minutes or so before bringing it to the table, just to give those lovely juices time to soak into the meat properly. If you’re concerned that your work of art might cool off too much during that little nap, give Mr. Turkey back his foil cover while he waits, and use the time to finish off the yams, gravy, or whatever other final bits and pieces haven’t yet made it to the finish line.

Rice is Indonesia’s staple food, so it’s not surprising that Indonesian recipes often contain a lot of rice. Additionally spices are very often used in Indonesian cuisines. One spice that is commonly used in Indonesia is chili pepper, which is also known as Cabai. This pepper is every hot and is used in many different foods. Another spice that is often used is ginger root seed, also called jahe, which is also a hot spice. It’s used in a drink made of ginger and sugar that they call wedang jahe. Kunyit is a spice that not only adds flavor, but also color to Indonesian recipes.

Cardamom is a spice that is often used in teas, but also has been used in delicious desserts in Indonesia. Cinnamon used in Indonesia is different than traditional cinnamon in texture, but it’s used for the same things. They use it in coffee and tea, as well as different desserts. In Maluku in Indonesia and Indonesian New Guinea they eat a lot of foods that contain yams, cassava, and flour. Indonesians tend to eat their meals a lot at once and in large variety. They also tend to eat very spicy food, as well. Indonesians tend to also share their tastes with other Southeast Asian countries. They eat a lot of galangal and pandan, which are both common in Thailand.

Indonesia recipes also contain a lot of soybeans. They use soy beans in tofu, soy bean cakes, and soy sauce, which are all food items that have come to the United States in one form or another. One food of the Indonesians, called Satay, has been seen in China. Indonesia also makes heavy use of curries as well.

Because of all the cultures that came together to make Indonesian recipes, it’s not surprising that they have such a wide variety of food and tastes. In Indonesia, it is very common to see people selling food on carts in the street. When one sees one of these carts, it’s called kaki lima, and many people buy food from these vendors. Vendors tend to sell a variety of different foods from their carts, including noodles, rice, and drinks. Each vendor only serves one item, but there are a variety of different vendors to be found. An interesting fact about the manner of eating in Indonesia is that they only eat with their right hands. Indonesian recipes are delicious, and should be tried by all.

My favorite dishes here are the quiches, chicken dishes and crepes. Hamburgers are awesome. They are made from fresh ground meat and priced around $6 including fries. Freshly baked bread and/or rolls start of each meal. Full entrees like Chicken Dijonaise, Marsalla Chicken or other beef and steak dishes are priced around $15 at lunch time. The quality of services and cuisine is very consistent at La Dijonaise.

For dessert I would recommend the opera cake. Simply delicious. Their chocolate chip cookies also commend attention. Completing the meal with coffee rounds the entire experience …. There is a take out area as well where customers mostly pick up their bakery items. Coffee is quite good. It does taste better when enjoyed in a nice cup in the restaurant. The coffee cups to go they have here affect the coffee taste.

We have been coming here for a few years and will continue to do so in the future … Highly recommended indeed..

Info as of February 26, 2005
La Dijonaise Cafe Et Boulangerie
8703 Washington Bl
Culver City, CA 90232
(310) 287-2770

How to differ an online food portal and restaurant portal?

People generally think that both terms are same and there is no difference between them. Even they explain their experience and their acts over such kinds of portals. It’s been confusing to differ an online food portal and restaurant portal, but due to their fundamental ideology they can differ. But the question is that how can we differ them when they serve almost same things.

So, as a critic or as a customer, we can recognize the difference through their base concept. The online Food portals serve or offers different cuisines to order online, but Restaurant listing portals allow you to list your restaurant and book a table in that. Both give you a huge list of restaurants and cuisines, but how to consume it, it’s differ with them.

Restaurant Portal is for B2B or Business to Customer?

Generally, portals are B2B (Business to Business), that allows a business to register and list in the directory of that portal. But in the case of Restaurants, this functionality becomes Business to Customer, where customers can access their services online or offline.

For a Restaurant Listing Portals, it’s a messy confusion to classify them under B2B or Business to Customer. Because they are offering both functions. These kind of portals offers a service to list a restaurant under their directory and on the other hand, they allow a customer to book their table in that restaurant.

Benefits of Restaurant Listing Portals

Before indulging with restaurant listing portals, you should understand their benefits and their functions and this is for both – an owner and a customer.

For Restaurant owner

For restaurant owners, these kinds of listing portals are more beneficial than other portal listing. Why?, Because:

  • These are more relevant and particular for the restaurants.
  • These kind of portals has a great audience ratio, which help to grow.
  • These increases the online visibility in restaurant reservations or booking searches.
  • These kinds of listing directories, offers an individual panel to the owner to check what happen with their listing.
  • Through their control panel access, owner can judge the preferable choice of their targeted audience.
  • It suggests or shows complete report to the owner.

For a Customer

Like a Restaurant owner, customers also get benefitted through restaurant listing portals. How? Because:

  • It gives a huge list of restaurants situated nearby them.
  • With a multiple restaurant choice, customer has a list of different cuisines.
  • It gives a freedom to select or deselect the table anytime in the process.
  • It is easier than the traditional process.
  • It provides complete details of the restaurants – their cuisines, their opening and closing time, their speciality, etc.

Newton Circle, Geylang and Lau Pa Sat are some places well-known for their lip-smacking delicacies, but you can always go beyond these. If you travel into the heartland of the local residential areas, you are sure to chance upon a little haven that serves great food. One of these areas would be Kovan. It used to be a part of Hougang. Today, it is regarded as a food haven by many.

The region of Kovan borders the Upper Serangoon Road. It is quiet during the day and on weekdays, but comes alive on weekends, particularly at night, as people come to look for late-night treats. There are many family-run businesses here along with a number of small cafés and restaurants. At these cafés and restaurants, one can get a taste of Western cuisine and a variety of desserts.

Kovan Hougang Food Centre is a must-visit for any tourist touring the country for the first time. Such places are also called hawker centers. This place is filled with Singapore’s local flavor. Here you will also find food that most Singaporeans grew up eating. Speaking about meal rates, the food is good and cheap. Teochew Porridge and the Nasi Lemak are the specialties of this place. There is another hawker center that sees long queues for its Fish-ball noodles and Charkway Teow.

While these food joints are deeply rooted in their Singaporean flavors, the non-local Nakhon is the real crowd puller in this area. It is located at a short distance from Hougang Bus Interchange or Kovan MRT. It serves Thai cuisine which is a hot favorite with most Singaporeans. Being very popular in the area people visiting are prepared to wait in a queue for long periods to have dinner there. So, if you want to dine there, you will have to go early to get yourself a table before the crowd starts coming in. The biggest drawback of this restaurant is that it does not offer customers the privilege of advance reservations.

In recent years, the Kovan Hougang Food Center and all the eateries in the surrounding areas are also enjoying better business as more and more residential developments are being built in addition to the large number of tourists that flock to the center to get a taste of the cities local flavors.

DO: From the get go, sit where the host seats you.
Unless physically you are not able to sit there because of a handicap or your too cold so sit close to the door, the host operates on a system where they rotate the tables so they can evenly give servers tables. It is widely understood that some people may not fit in booths and that is perfectly fine. If you’re noticeably upset for little reason, nine times out of ten the message will immediately get relayed back to the assigned server, who in certain situations might not want to spend too much time at your table.

DON’T: Stiff your server.
In other words, don’t leave a tip of zero dollars. Although some service is terribly awful, the staff is working to keep you happy and belly full while trying to feed their own. The average server makes close to 5 dollars an hour, which in hindsight, is about 40 dollars a week if it weren’t for tips. They make their money off the tips that the customers leave. When they get stiffed, it’s almost like that entire table and all that energy was a waste of time. If you’re a regular that doesn’t tip, you probably notice that you’re receiving mediocre service night in and night out. That’s because in the servers mind you aren’t worth their time if you’re not going to tip. They rather have the couple in the corner that are first-timers that are going to leave a nice couple bucks for the server.

Verismo System Pros

The greatest advantage the Verismo system has over K cups and their ilk, is its ability to make barista quality lattes. Verismo uses a pod system called K-fee, which originates from Germany. The K-fee pods allow for lattes by combining an espresso pod and a powdered milk pod. The ending latte is quite delicious and is equivalent to ordering one in a Starbucks store. Plus you don’t have to leave the comfort of your home to enjoy a great latte.

The Verismo system also allows Starbucks to brand and sell their many different blends of coffee. Most of the blends are strong and acidic, like the brewed coffee in a Starbucks store. My personal favorite is the Veranda blend, which also happens to be the lightest blend currently offered.


The greatest challenges facing the Verismo system are the price of the pods and the variety of said pods. A box of 12 pods tends to average $12 with some blends costing slightly more. It’s hard to find the pods for less, because they are almost exclusively sold at Starbucks stores. K cups for example can cost significantly less, due to the many K cup utilizing brands competing with each other. More competition lowers the price for the consumer. Since Verismo chiefly only competes with itself, there is less of a need to make the prices ultra competitive.

Variety, while improved since the introduction of the Verismo pods is still greatly lacking compared to K cups. Verismo pods are currently offered for coffee, lattes and some teas. While selection is bound to improve over time, don’t go with Verismo if you favorite coffee blend or tea currently isn’t offered. You could be waiting awhile for it to become available.


I recommend the Verismo system to anybody who enjoys a latte above all other coffee drinks. Verismo pods and machines consistently produce a delicious and barista rivaling latte with the convenience of never having to leave your kitchen. Plus if a daily latte is your habit, using the Verismo system will actually save you money in the long run when compared to going to a Starbucks store everyday.