Empire Steak House is located right in the middle of all the action surrounded by Rockefeller Center and Radio City Music Hall, it’s got a great location in midtown. Upon our arrival, we were warmly greeted by the manager who took us to our table. The decor in the restaurant has a typical steak house feel, it’s warm and inviting, and somewhat reminiscent of a 1930’s speakeasy.

Shortly after being seated, our server Burim, came over with menus and offered us the wine list. They have a nice selection of wines including a very reasonably priced wines by the glass section. We opted for the Pinot Noir (I believe it was from California) which is currently my favorite red wine, and I was not disappointed. It was light and fragrant with some berry notes, and paired very well with my steak.

The menu had a lot of the typical steak house options along with seafood and even some pasta selections. I decided to go with the Baked Clams as an appetizer and the New York Sirloin Steak. P got the French Onion Soup and the Ribeye. I really wanted to try the Porterhouse for Two (as

There is one aspect however that is common to all pizza making that could perhaps hamper any one person’s pizza making process. This problem is in getting your pizza to bake correctly. A few of the problems that can arise when baking your pizza have to do with getting the pizza to bake to the point that it is done throughout the entire crust. The first way this problem can arise is from putting too many toppings on your pizza. It is easy to get carried away when you are making your own pizza at home, in a commercial setting, you usually pay by the topping, therefore when people make their own at home they tend to put on more toppings. If you put a pizza in the oven that is over loaded with toppings it will not bake all the way through. So you can imagine the thinner of a crust you choose, the smaller number of toppings you can safely put on. Another way that the problem of a pizza not getting baked all the way through is by placing all the toppings on the center of the crust.

This is called “center loading.” It

The most common cause of food borne illnesses is incorrect or insufficient hand washing. Before handling any food is imperative that you wash your hands thoroughly.

Other important things to consider when preparing food are:

  • Do not store or prepare raw meats with cooked meats and dairy produce.
  • Use different chopping boards for raw meat, cooked foods and fish.
  • Cook food thoroughly and ensure it is heated throughout using a special food thermometer if necessary.

When cleaning your surfaces make sure that you do so thoroughly, anti-bacterial disposable wipes are good for this and are far more hygienic than using a regular dishcloth that is likely to be harbouring more germs than you could ever dream of.

Do not use damp tea towels and make sure that you wash them regularly and dry them thoroughly before use.

All fruit and vegetables must be washed thoroughly before eating them. This is especially important if they are to be eaten raw because there is no cooking process to kill any bacteria.

Before storing food, cool it as quickly as possible to prevent the spread of bacteria and cover it before refrigeration. Eat within two days.

The Pleurotus species, alternately known as abalone or shellfish mushrooms, usually favor hardwoods and less often conifers. One variety, Pleurotus populinus, is only found on one species of tree, the quaking aspen. Young caps are tender and mild while older plates have a firmer texture, but a sweeter flavor. Their color varies from light grey to beige, and even pale pink or yellow, and they are likely to have an off center stem if one appears at all.

This particular species of mushroom is experiencing a rise in popularity in the United States. Part of their newfound appeal can be attributed to the rise in demand for organic and naturally grown foods. In the wild these uniquely shaped fungi grow on dead trees during the fall of the year, however, they can and are cultivated year round. Whether they are farm grown, or naturally harvested, mushrooms are one of the least expensive and easily produced organic crops on the market.

These tasty delicacies also double as a dietary powerhouse. They contain significant amounts of fiber, protein, iron, potassium, and phosphorous as well as many other minerals and nutrients. They are a natural source of statins, which

  • Animals that are dead before it is slaughtered
    According to the teachings of Allah dead meat is forbidden regardless if it is a sea or land animal. It is considered impure to their religion and should not be consumed at all costs.
  • Animals not slaughtered properly
    When slaughtering animals, it should be done in a way that the four main arteries: jugular artery, jugular vein, food pipe, and windpipe are cut off completely. It’s not enough if the arteries just split open, so it must cut off the neck.
  • Blood
    Consuming blood is considered impure in Muslim, so ensure that the food is cleansed off any blood before cooking. Be certain that the foods are properly cooked because meats that are not cooked well enough can still have blood in it.
  • Alcoholic Drinks
    Alcoholic drinks are considered Haram because the process of fermentation is seen us unethical because it produces intoxicants. This is no exception to cuisines that were prepared with alcoholic drinks.
  • Selecting Halal Caterers
    Catering services facilitators should be well aware of the people attending the event and know the most common choice of food. Professional Halal caterers adhere to Islamic and

First the most obvious way to cut down on sodium use is by not using salt, but our perception is that foods that aren’t salty taste bland. We can spice things up with spices. There are many manufacturers of spices who package spices with no sodium added. They come in an assortment of flavorings like Barbecue, Chipotle, or Lemon Pepper. You want to find yourself using natural occurring herbs like thyme, paprika, cumin, or sage for more bodied full flavors. These herbs have bolder flavors, that when added to the right foods can really bring out natural flavors.

The second is to use other foods to enhance low sodium recipes. The most common food combination which comes to mind is pork and apple, or steak and baked potato. These meals are American cuisine at its finest. The sweeter apple really brings out the own natural saltiness of the pork. Pork chops combined with some sliced apples and cinnamon or apple sauce is a very tasty meal that is low in natural occurring sodium. How about the steak and baked potato? Some might argue the potato will taste bland without salt, but if we use the right seasonings

The cocktail is believed to have come from Italian culture. The Italians have been making a drink called the frozen granita for centuries. This involves shaving ice off a large block and crushing it. This is then mixed with available juices, such as lemon, orange and watermelon. This would ultimately create a slushie like beverage, which is enjoyed by both kids and adults.

The granita laid the platform for the frozen cocktail. People starting adding left over bits of alcohol into the granita which formed an alcoholic slushie. From here people came up with different recipes and today there are hundreds of cocktail recipes.

Making a cocktail can be pretty easy. It is just a matter of mixing some juices and alcohol. However, a frozen cocktail is a little bit more challenging. To make one, you need about half a kilo of ice. This needs to be broken down into smaller pieces. To achieve this, you can use a few techniques. The first is to use a blender. This is the easiest way. All you do is put the ice inside and blend for 30 seconds and it will finish in a nice slushie texture. You

Making Tzatziki is an organic process. Below are the base ingredients, you can add more or less to fit your process. Once you know what goes in it, it’s easy to experiment and find your desired taste.

A note to mentioned: Authentic Tzatziki is always served chilled and thick!


  • 5 of English cucumber, ends and skin removed.
  • 2 cups of Greek yogurt (whichever is your favorite)
  • 2 cloves of garlic, minced (to preference)
  • 1 handful of dill, minced
  • 3tbs Greek olive oil
  • 1tbs red wine vinegar
  • 1 pinch of sea salt
  • Juice of one lemon


  • Grate cucumber
  • Squeeze grated cucumber to remove all liquid
  • add to yogurt
  • add all other ingredients to yogurt
  • Mix well
  • let sit for at least 4hrs for all flavors to come together
  • Serve!

Here are a few variations to the recipe above that you may wish to try. All are same steps to make as first (give or take ingredients):

  • 5 of English cucumber, ends and skin removed.
  • 2 cups of Greek yogurt (whichever is your favorite)
  • 2 cloves

Asahi’s “Off,” is another top very low-calorie beer in Japan. It pour a gold color. Nose is weak. It really doesn’t have much taste for me, but after taking one sip I was slightly disappointed. However, some of my colleagues claim that the beer is light tasting and refreshingly clean on the palate. Easy to drink and enjoy without getting too drunk, so not too bad of a choice, I think. Still quite popular with Japanese.

Third sector beers take happoshu and blend it with spirits derived from barley or wheat. Some have low-calories, others have zero glucose content, while others contain less additives and purines. Alcohol content in these drinks ranges from 4% to 8%.

Kirin¬†Tanrei¬†Green Label by Kirin pours a pale yellow colour, no head. Smells malty. Not a bad beer, nothing special, though. It has a great flavor depending on who’s drinking it. Typically, Westerners may not identify with the same flavor profiles as Japanese drinkers on this particular beer. This is still considered a popular low-calorie beer in Tokyo.

Aqua Blue (Asahi) pours a pale straw color. It has a decent white head and is full strength with low-calories. This beer

Though eating out is fantastically diverse in Los Cabos, the abundance of fresh food in Baja California should encourage travelers to spend at least one day trying its delicacies, even if it means staying at home to cook. Most expatriates agree that one of their favorite facts about food-shopping in Mexico is this: It is easier and cheaper to eat fresh & local food than to dine on imported, canned, or processed food in Mexico. This encourages the freshness of Baja fare; Dining out is reliably fresh, and home cooking generally involves a bounty of unusual fruits and familiar vegetables that might have cost triple in the United States or Canada.

The Sea Of Cortez is one of the most ecologically diverse bodies of water in the world, and the Pacific Ocean isn’t far behind with its edible inhabitants. Suffice it to say, fish-lovers worship Baja’s amazing aquatic variety. Abalone and Anchovies are both nutritious and plentiful in Baja and several varieties of clams are found in Sea of Cortez and Pacific Coasts. Conger Eel and Squid are caught and sold fresh in Baja California Sur. Albacore, Yellowfin, Blackfin, Bigeye, Pacific and Northern Bluefin Tuna can be