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Archive for: August 2019

Month: August 2019

Pasta recipes can be found on the internet or passed down from generation to generation. They are very diverse,and people from all ages and ethnicities can enjoy them. Pasta recipes can be made from fresh noodles or dry noodles, depending on taste or time one has to prepare them. Even the pickiest eater can enjoy a nice plate of pasta.

Pair with Cheese or Sauces

Many pasta recipes involve some kind of sauce or cheese,because just plain pasta is not exciting enough and does not have much flavor. The most common sauce for pasta is a tomato sauce. It usually contains tomatoes, onions, oil, herbs, and garlic. Ground beef, veal, chicken, or vegetables can be added to this tomato-base sauce.

Another common sauce for pasta is a cream sauce. This sauce usually contains cream or milk, parmesan cheese, and garlic. Chicken or shrimp can be added to cream base sauces adding some protein as well as flavor. In Chinese recipes, soy sauce is added to the noodles for flavor along with vegetables or any kind of meat or seafood. For those that do not like sauces, a simple olive oil, garlic, or parmesan cheese addition can also be tasty. There is something for everyone.

Cooking pasta involves boiling it in water or some kind of flavored broth. This is always the first step. Once the pasta is cooked, herbs, cheeses, meats, seafood, sauces, vegetables, or spices can be added depending on the recipe of your choice. Pasta is very simple to prepare. What one adds to it makes all the difference. Beginners and master chefs can all prepare some kind of delicious pasta dish.

Pasta Shapes

The actual pasta that one can use comes in so many varieties of shapes and flavors. Long noodle Italian pasta is usually Spaghetti, Linguini, Fettuccine, Angel Hair, Vermicelli, Spaghetti, Capellini, Bucatini, and Tagliatelle. Chinese long noodles are Udon, Cu mian or Soba. Then there are all the other interesting shapes and flavors which include: Lasagna noodles, Cannelloni, Fusilli, Ditalini, Gemelli, Penne, Manicotti, Cavatelli, Rigatoni, Conchiglie, Farfalle, and the list goes on and on.

Another thing to mention is that pasta can also come in the size of small grains like rice, orzo, couscous, etc. These types of pasta are used in different countries and are made in a variety of ways with endless possibilities. These kinds of pastas can be made with or without sauce as well and come in many flavors, shapes, and sizes.

The most common Italian pasta dishes that people consume are Spaghetti and meatballs, Spaghetti with tomato sauce, Lasagna, Fettuccini Alfredo, and Spaghetti Bolognese. The most common Chinese pasta dishes are Lo mian noodles and Fried rice. Americans also enjoy their all-time favorite which is Macaroni and Cheese. Middle Eastern favorites include many dishes with rice and couscous. Greeks love their orzo and rice dishes with meat or fish. There is a recipe out there for anyone who likes pasta and wants to taste flavors from all around the world.

The “sushi” we are aware of are the general food items we select at a Japanese restaurant. Name your seafood and exactly how it’s presented, depending on your personal preference, and that’s sushi, colloquially. The sides are simply that, sides, regardless as to how sumptuous they may be (Goma Wakame and Chuka Ika Sansai, for example).

Sushi does not have to be raw. Frequently, cooked ingredients are provided, as well as items not provided in the style they may be pictured in menus, books, as well as other media. Contemporary sushi is sashimi (raw sea food without rice), nigiri sushi (“finger sushi”, fish on a bed of rice), maki sushi (“cut rolls” which are rolls sliced into pieces, generally six or eight), and many other items.

When people think about “sushi” today, the word conjures images of the myriad of things offered by Japanese restaurants, but the important concept to take away from the dish is that as delicious as it is, there is the fast food type of cuisine, as well as the artful, extraordinary kind of sushi you may come across in good quality restaurants (or that you may create at home). Traditionally, sushi is as much about creativeness, design, presentation, and balance as it is about feeding oneself.

Sushi is an experience. Even though one can be equally pleased eating a salmon roll obtained from a nearby market, the real art form of sushi can best be appreciated when a seasoned master provides something stunning on an expensive evening out, or if you yourself are the master, creating sushi your way, with the foods you decide. It is also enjoying the company of others while your work of art (and each piece you make can be) awaits your dining pleasure. Sushi is not just seafood and rice; sushi is enjoying of the bounty of the ocean, and sharing with others.

You should look for a quick-bread recipe for bulk baking before you start to bake. You should get enough ingredients at the grocery store and some stores offer bulk supplies of ingredients like sugar as well as flour and you can place your order online in order to get the best deal. It is advisable to have extra amount of ingredient so that you will be able to make adjustment in the final mixture if necessary.

You should make use of a large mixer and bowls to produce a big batch batter which can be divided into loaf or muffin pans. If the batter is too much, there may be need to blend it up in quite a few batches and divide it at the end. You can simplify the process by making use of a professional kitchen with industrial mixers as well as other baking utensils.

The batter should then be distributed evenly among the loaf or muffin pans. If you end up with more batter that the pans can contain, you can refrigerate the extra batter while the first batch of loaves bakes. As soon as the first batch comes out of the oven, you should allow it to cool and then clean, dry and grease the pans again for the purpose of baking the subsequent batches.

The space in your oven should be used effectively and if you are using a conventional oven with only two racks, you should position the loaves in such a way that many of them can fit in at once. The total baking time can also be increased in order to properly distribute heat evenly to all the loaves. If you desire more space and in order to save time, you can use an industrial oven or a large clay oven.

If it is not in your plan to serve all the loaves of bread at once or within a couple of days, you can freeze them properly so that they can be prevented from becoming moldy or stale. Before freezing, you should allow the loaves to cool completely and they should be wrapped tightly in a plastic wrap.

  • Making the Sauce
    There are several different remoulade recipes out there, but the one that seems to be the most popular is the Louisiana version. This type of remoulade contains mustard, paprika and Cajun spices and is typically the one that you’ll find at most restaurants in the south.

In a bowl, simply mix the following ingredients: 1.5 cups of mayonnaise, 1 cup of Creole mustard, 1.5 tablespoons of paprika, 2 teaspoons of Cajun seasoning, 1.5 teaspoons of horseradish, 1.5 teaspoons of sweet pickle juice, 1.5 teaspoons of Tabasco sauce and 1 tablespoon of minced garlic.

A good remoulade is better when it’s been left alone in a refrigerator for a couple of hours. The flavors will need this time to mix together and begin to sing.

  • Preparing the Shrimp
    First thing you’ll need to do is get yourself about a pound or two of large shrimp or prawns. Take the time to shell and devein them. It’s up to you whether or not you want to leave the tails on. If you’re preparing this dish for a party, go ahead and leave the tails on. If this is just for you, taking the tails off at this point just makes it a little easier to eat. Fill 2 gallons of water in a large pot and combine cayenne peppers, salt, pepper, lemons, onions, and garlic and bring to a boil. Once boiling, add the shrimp and cook them until they become plump and aren’t translucent any longer. This process should only take about 2 minutes. When ready, drain the shrimp, put in an ice bath to stop the cooking process and place aside.
  • Presentation
    If you are going for that magical, prime steakhouse or seafood house type of presentation, then you should get a few cocktail bowls and fill them about half way up with something green and leafy. Next, scoop the remoulade sauce and fill the upper half of the bowl with it. Then, place 4 or 5 of your shrimp or prawns around the rim of the bowl and sprinkle some finely chopped parsley all over the dish. Finally, chop a lemon in quarters and place a few of them in between the shrimp around the rim just like a fine dining restaurant would.

Try this recipe, and you’ll see what a shrimp remoulade is supposed to taste like. If you’re looking to pair a wine with this dish, try a nice Sauvignon Blanc. This type of wine will cut through the natural fat of the shrimp and make the overall dish taste better!

Trading in Peppercorns accounts for almost 25 percent of the trade in spices and this has been the case for over two thousand years. It was introduced to Egypt and, later, Rome by Arab traders who would transport it by sea. They later began to use the “Silk Route” to transport it via land. Later on the Greeks and the Romans discovered the source of the spice and thus trading competition increased. These days Peppercorns are grown at multiple locations around the globe. However the best produce is still available from traditional providers such as the Malabar Coast in India.

Pepper has been considered to be more precious than Gold at one point in history. It was even used as currency. Pepper is also widely used in traditional Indian medicine as a potent cure for a variety of afflictions, mostly to do with the breathing system. Peppercorns have been used as a form of snuff as well. Today, however Peppercorns are mainly used to spice up a large variety of dishes. It is almost always paired with Salt and the sight of ground pepper alongside a shaker of salt is ubiquitous.

Peppercorns have influenced the course of history and are, in part, responsible for the discovery of many sea and land trading routes of the past. They were the reason explorers like Columbus searched for better ways to reach the “Spice Islands”. Trade in peppercorns is a volatile and dynamic business. Prices fluctuate greatly and can influence related goods greatly. There is also a Pepper Exchange in India in the city of Kochi. Despite being called the International Exchange, Trading is largely domestic with strict regulations and restrictions on international membership.

Viet Lang Restaurant at the Arts House

Viet Lang is known as first all-Vietnamese restaurant in Singapore. It is different from most other Vietnamese restaurants which are “Vietnamese” café serving hawker fares. Daily Set Lunch, A La Carte Menu, Corporate Event’s or Special Occasion’s Buffet or Set Meal Selections are available upon request. The restaurant is nestled in The Arts House (Old Parliament House), 1 Old Parliament Lane, Singapore 179429.

Little Vietnam Restaurant

Located at the end of Geylang, Singapore’s most prominent red light district but Little Vietnam restaurant is a definitely peaceful place, away from the rowdy areas. Little Vietnam restaurant is a popular place among Vietnamese who are studying and working in Singapore as well as Singaporean and people from other countries. It is located at 511 Guillemard Road, #01-25/29 Grandlink Square, Singapore 399849.

Nuoc Restaurant

Designed and decorated by Qui N. Ly, a Vietnamese based in New York, Nuoc restaurant as the name suggested “country” or “water” has a swanky shape of new constructed wall, Vietnamese lacquer look and ceiling timber to create liquefied effect. In addition, a greeting wall of stacked red lacquered bowls at the main entrance will give fully signature look with a modern twist. Considered as one of the decent high-end Vietnamese restaurant, Nuoc offer the authentic flavor, fresh and modern Vietnamese cuisine style. The restaurant is situated at 181 Orchard Road, Orchard Central #12-01, Singapore 238896.

Madam Saigon Restaurant at Millenia Walk

Established in 2001, Madam Saigon offers a la carte menu to savour truly authentic Vietnamese foods as well as lesser-known regional dishes. The restaurant chef, Vietnamese Chef Hung is from Ho Chi Minh City who has amassed over 25 years of culinary expertise. In the simple design with rustic tables and chairs with the quintessential condiments tray on each table, Madam Saigon creates relax and a casual feel for customers. The restaurant is located at 9 Raffles Boulevard, #01-26 Millenia Walk, Singapore 039596.

Eating fish is good for everyone, except, of course, those who may be allergic to certain species. Still, including fish on your regular diet is healthy. The fats in these wiggly creatures, especially the fatty varieties like salmon and tuna, are believed to help prevent heart diseases. Some say it can even keep diseases like Alzheimer’s at bay.

There are tons of fish recipes you can find out there. However, you have to make sure you get it fresh. How do you know it’s fresh? Well, the first step is to look at it. You can easily tell if it has just come out of the water a few hours ago if it has bright eyes and firm flesh. Once you’re done looking, you have to smell it. Of course, you don’t have to go through this step if you abhor the smell of fish. However, if you’re up to it, have a quick sniff of the fish. It should smell sweet and make you feel like you’re standing on the beach. If you smell something very ‘fishy’ or strong, shun it and look for something else.

Certainly, there could be days when you won’t have the time to buy fish and cook it on the same day. You may only have time for one or the other. To keep the fish you’ve bought fresh until the time you decide to cook it, put in the freezer of your fridge. However, make sure it doesn’t sit there for more than two days. If you only have time to buy your fish on the first day of the week and plan to cook it over the weekend, be sure to wrap it with freezer paper so it doesn’t spoil fast.

Before cooking fish that has been stored in the freezer, make certain that it’s thawed first by putting it under running water or dipping it in tap water for a few minutes. If you have a microwave oven, you can also stick it there to defrost it. Make sure you cook the fish immediately once it’s thawed.

Mayonnaise acts as a base for many other sauces as well. For example, it can be combined with Tomato Ketchup to make a new type of sauce, the Fry sauce. Mixed with mustard sauce and Tomato Ketchup, Mayonnaise can also be used as a condiment. Generally people have a misconception that Mayonnaise is an unhealthy food. But researches have shown that it has many benefits and is really good for our health. This sauce has been found to prevent strokes in postmenopausal women. So they are advised to add this sauce as their salad dressing on a regular basis. Also Mayonnaise is found to have a lot of Vitamin E. Actually it is this Vitamin E in the sauce that helps people protect from strokes. If a person is deficient in Vitamin E, he can very well include Mayonnaise as in his diet as this food product can resolve the deficiency very quickly. It also helps the heart and lungs to function properly and it also aids in the blood circulation. Mayonnaise has a rich content of omega -3 fatty acids which are actually good for heart.

Another health benefit of Mayonnaise is found to be on skin. Sure, it does work from within, but it can also be applied directly to the skin. This makes the skin soft and radiant. When washed, it carries off the dead skin cells with it and leaves the skin looking fresh and glowing. Thus a mayonnaise massage is always good for your face and hands. When applied directly on the skin, the ingredients penetrate the skin directly and nourish it faster and better. It can also be used as the treatment for sunburn. When applied to the affected part, it has a cool and soothing effect. Even the dry, dead skin from the elbow and flaky skin at the feet can be removed by rubbing some Mayonnaise on the problem area.

Mayonnaise can also be used as a conditioner for hair. Just take a tablespoon of Mayonnaise and massage it deep, from the scalp to the tip of the hair. After 1 hour wash with regular shampoo. It not only makes the hair soft and silky but also gives it a shine. Mayonnaise is also a good treatment for lice. Massage it over the scalp and leave for an hour, wash and the lice are drained out with the sauce. So, we see that Mayonnaise is beneficial rather than harmful for our health.

Cheap cuts of beef generally come from the muscular parts of cattle. They are from the shoulders, the chest, the bottom, the legs, and the flanks. Because these parts of the animal tend to get a work out the meat is lean and consists primarily of connective tissues – sinew. These factors combine to make the meat dry and tough. These cuts are less desirable than more tender meat with a higher marbled fat content and therefore priced cheaply.

When you refer to the next section you may notice 2 distinct cuts missing from the list – the ribs and tail. Although these 2 cuts fulfill the general description of a cheap cut they are intentionally left off the list because popularity has driven the prices of these items to ridiculously high levels. Some may argue that ribs are still somewhat cheap but not when the amount of meat to bone ratio is taken into consideration.


  • Chuck Roast – aka 7-bone roast, English roast, Blade roast
  • Chuck Steak – aka Top blade steak, Jiffy steak
  • Round Roast – aka Rump roast, Butt roast
  • Round Steak – aka Top round, Bottom round
  • Bottom Sirloin – aka Thick flank, Bottom sirloin butt
  • Flank – (no aka)
  • Plate – aka Hanger steak, Skirt steak
  • Shank – aka Leg
  • Brisket – aka Flat cut, Point cut

[Note: London Broil, though commonly referred to as a cut of beef, is actually a method of preparation that involves marinating. It is better known as Top Round Steak.]

The best way to prepare cheap cuts

Cheap cuts of beef primarily come in 2 forms – whole pieces or steaks.

Do you know how to tenderize meat? Generally speaking the best way to transform dry and tough whole pieces of beef into tender meat is to employ one of these methods:

  • Slow roast – Slowly cook with indirect low, diffused heat. Generally achieved by placing it dry onto a rack or pan and placed inside of an oven. The temperature is typically set below 350°F. The low temperature prevents moisture loss while dissolving collagen, the element in the sinew which makes the meat tough. Smoking is a method of slow roasting.
  • Braise – Involves dry heat and moist heat. The meat is first seared on high heat (dry heat) then finished on low heat in a covered pot with some liquid in it (moist heat). Braising relies on heat, time, and moisture to break down the tough connective tissues.
  • Slow cooking or stewing – Utilizes moist heat to slowly tenderize the meat. The meat is fully submerged in liquid during the cooking process which ensures a moist outcome.

The methods commonly employed to cook smaller pieces, like steaks, is as follows:

  • Marinate – Studies show that a meat marinade, though effective in its role as a tenderizer, penetrates less than 1/8″ into the meat. In other words, that 1/8″ or less of meat is guaranteed to be tender but the rest of the meat remains untouched. Some may suggest gashing, poking or injecting but these methods are not recommended as every slice or puncture added to the meat simply provides a way for the juices to escape.

Having said that, marinating tough meat is still recommended as it adds tremendously to the flavor. Fat is flavor, but cheap meats are lean so marinades help to add flavor.

  • Broil or grill – Broiling and grilling are the same thing, it is just a matter of where the heat source is located, above or below the meat. It differs from frying in that the temperature is higher (400-500°F) and little to no oil is needed. It is also slightly different because the meat does not sit in its own cooking juices.

If broiling or grilling is employed the meat should be cooked rare to medium rare at most. Taking the meat past this stage will result in it being dry and tough.

The meat should be sliced thinly across the grain for serving.

  • Tenderize, coat and fry – In some cases the steaks processed prior to cooking by putting them through tenderizing machines or by pounding them by hand with a tenderizer. When the meat is processed in this fashion the best way to cook it is to then coat it with flour, egg-wash and bread crumbs then deep fry or pan fry it.

When prepared in this fashion it is generally served with gravy to balance out the juices lost in the preparation and cooking process.

The city walls are once such reminder of times gone by and visitors can still walk around large portions of these walls, allowing some great views of the city as well as being able to marvel at the engineering involved in building them all those years ago. There is also an amphitheatre which has undergone lots of restoration work and frequently stages plays and shows for entertainment, especially in the summer months.

Shopping is very good in Chester and much of it very central, so there isn’t too much walking involved. With many shops undercover it allows for a great afternoon’s shopping whatever the weather and whatever the season.

The River Dee flows through the city and there is a very pleasant walk alongside the river, with music on a bandstand and boat rides available for all the family. Chester Cathedral is also well worth a visit, standing as it does in the heart of the city, it’s a beautiful building in a delightful area.

With so much else to see and do in the city, you will soon find that you work up an appetite and start looking for somewhere to rest and eat. You certainly won’t be struggling for options, with a whole host of restaurants in Chester to whet your appetite. Whatever your culinary leanings, you are sure to find something that will delight your taste buds.

Whether you prefer your food fast, slow or on the go, Chester restaurants cater for each and every eventuality. With a whole host of fast food joints to satisfy the youngsters, you will soon have their energy up again for a bit more shopping. If you are heading into town for a romantic meal for two, again Chester delivers with classy eateries in every corner of the city. If you prefer a drop of traditional English tea, you will find this also in abundance.

Chinese, Brazilian, American, English, Indian, Mexican as well as much, much more are all represented around Chester and the backdrop of the city provides the perfect palette for your palate!