Rubys Cafe

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Many Toppings of Pizza

Posted on February 11, 2020 - Food and Drinks

No matter where you are in the world, there will be a preference for different pizza toppings. While most people think that by adding spinach to their slice is really shaking things up a bit, they need to understand that there are some really strange food items that are being used as toppings, all around the world. If you find it hard to believe that someone would prefer to eat their slices with or without cheese and pepperoni, then it is time for you to start expanding your knowledge of different cultures. A perfect example of weird toppings comes from the Japanese culture. Did you know that one of their most popular toppings is made with hot dogs as a part of the crust? You would assume that the hot dogs are chopped up before they are placed on top, but they are not. They are cut into shorter pieces and rolled into the outer edge of the crust. In the center, there are hamburger toppings, bacon, garlic and more. Plus this dish comes with a side serving of ketchup and maple syrup for sauce.

Frying an egg and placing on top of an all cheese pizza

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Turkish Yogurt

Posted on February 10, 2020 - Food and Drinks

As most of you probably know, yogurt is prepared using milk. In the US, cows have become the primary source of this milk, though it can also come from sheep, goat and water buffalo. In fact, milk from sheep and goat has a much higher fat content and more nutritional value; the first yogurt probably came from these animals. Yogurt is created by introducing bacteria to the milk. Though the actual discovery of yogurt is still unclear, it is likely that natural enzymes in animal’s stomachs curdled with milk during the milking process, forming something similar to what we now know as yogurt.

Yogurt was discovered 4,000 years ago by nomadic Turkish peoples in Central Asia. It quickly spread throughout the Middle East, becoming a staple of many of these people’s meals as well as a signature food of the Ottoman diet. Yogurt became popular and important for a few reasons. Firstly, milk spoiled very quickly back in the day, turning bad after only a few hours. Yogurt, in addition to extending the life of milk, was easier to digest because the bacteria assisted in breaking down lactose. It can be said that yogurt was the first

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Food Safety Tips During Hurricane Sandy

Posted on February 9, 2020 - Food and Drinks

  • Stock up food, canned goods and instant foods in your shelves. Before a storm hits, make sure you’ve stocked up enough food in your shelves and fridge. Most of the stores and other establishments tend to close when a mega-storm like Sandy hits.
  • Keep your foods on the shelves and not on the ground. Make sure that you put your foods on the shelves or in the fridge. In case of flooding, your foods wouldn’t be contaminated by dirty flood water.
  • Keep perishable foods cold. A fridge can hold up cold for your food for as long as 4 hours (as long as the door is closed) while a full freezer can hold up for 48 hours.
  • Use an ice box to store your food in case of power outage. In case you don’t have a full freezer an ice box or any clean large containers that can seal cold with ice will keep your food cold.
  • Have a appliance thermometer. This is to ensure that you know how cold your appliances like your fridge or freezer is when there is a power outage.
  • Buy or make ice. This is to make sure
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History Chinese Food

Posted on February 9, 2020 - Food and Drinks

Though it possesses an engaging history that spans over 5000 years, Chinese culinary history only began to be documented during the 5th Century B.C. and evolved across several dynastic periods including the Han, Tang, Song, Yuan, Ming and Qing dynasties. Imperial oversight played an important role in the development of culinary trends. A cook’s work was set to strict culinary rules determined by the emperor and senior officials. China’s varied regional, climatic and cultural influences saw the development of vegetarian and non-vegetarian dishes with exclusions that followed the availability or religious significance of certain ingredients. Over the last 2000 years, Chinese cooking saw the development of strong culinary differences across the banks of the Yangtze River. European travellers brought with them dairy products, a class of products rarely found in historical culinary records. The blurring of cultural and geographic lines led to the development of regional cuisines and the ‘Four Schools’ and ‘Eight Schools’ of this cuisine as well as several dietary trends. Today, we know these as ‘cleansing’ or ‘balanced’ diets. Ancient Chinese cookbooks list nearly 200 distinct vegetables and over 100 types of meat that featured on imperial and common menus throughout the country. Through all

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Buffet Restaurants

Posted on February 7, 2020 - Cafe/Restaurant

Types of buffets

The following types of buffets are generally found in some of the Best Buffet Restaurants and could be selected according to the requirements of the customer.

  • Cafeteria style: In this type of buffet, customers are required to select plates of food according to their choice while waiting in a queue. The cafeteria-style buffet is less frequently practised in restaurants.
  • All You Can Eat: The name says it all! These buffet styles are considered as the most beneficial investments on behalf of the customers as they would have to pay a single price for serving themselves with a wide assortment of delicacies. However, it is interesting to note that the popularity of All You Can Eat buffets is waning due to the increasing threats of obesity.
  • Healthy Buffets: These concepts are followed by restaurants that provide soups, fresh produce and salad bars in their menus and promote healthy eating habits. However, these could not be considered as one of the Best Buffet Restaurants owing to the criticisms on the basis of the higher calorie content of specific menu items.
  • Catered buffets: The catered buffets approach is followed by restaurants which specialize
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Basics Of Lamb Recipes

Posted on February 6, 2020 - Food and Drinks

Unlike some other meats – such as chicken – lamb have a reputation for being of a higher quality when imported from other areas of the world. Notably, lamb from New Zealand has a strong reputation throughout the world for being extremely tender and flavorful – other areas include Wales and Canada. The need for imported lamb also drives up its overall cost. Despite its cost and exotic nature, lamb is an extremely versatile meat and can be used in just about any situation where beef would ordinarily be used.

Lamb is a common ingredient in Scottish food, and many countries pride themselves on the succulence of their lamb dishes. Lamb is certainly a meat that can be eaten on its own, but it works well in a number of different modes. It can be a basic dish, all the way up to one of the most complicated and expensive dishes on the menu.

The most common lamb recipes consist of slowly roasting the meat and eaten with potatoes and vegetables. Traditionally, this forms a ‘roast dinner’ and is preferential as the lamb is nice enough to be enjoyed on a bare dish. Lamb requires minimal seasoning, and

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Black Beans

Posted on February 6, 2020 - Food and Drinks

Black beans, being such a traditional American foodstuff (and note that I’m talking about The Americas here, not USA – get off your USA centric high horse!) is featured in many traditional recipes. You can get chili con carne with them; enchiladas with them; attractive corn and black bean salads; soups with them; and stews with them. One of the simplest ways to enjoy them is to eat them stewed up with just salt, and fried onion and garlic. You could add some lime and leaf coriander (cilantro) to add some extra “Mexican” taste to it, too.

Did you know that black beans have the most fibre of any bean known to man? They are also high in iron and protein, as well as many other nutrients. In fact, that trademark black colour signifies the presence of a nutrient – anthocyanins. Anthocyanins are antioxidants, and as such protect against cancer as well as other illnesses.

The nutrient richness of black beans is such that many have found it to help with gout. A simple broth made out of it can help immensely with gout symptoms for many people. Black soya works in the same way, which

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Stuffed Hard-Boiled Eggs

Posted on February 5, 2020 - Food and Drinks

Russian stuffed eggs

There are as many different Russian stuffed eggs recipes as there are grandmothers, and most families have their own version which is handed down from one generation to the next. Mushrooms are commonly used for stuffing hard boiled eggs, to make a wonderful and tasty appetizer or snack for your party. Other Russian households make devilled eggs with hard boiled eggs stuffed with cheese and vegetables. Others might prefer more high brow or exotic ingredients like caviar, salmon, or finely chopped bacon.

Hard boiled eggs in Pirozhki

These are small flaky buns, that are usually stuffed with either meat or fruit. These buns are a popular, traditional, Russian snack. Although most people stuff them, most often, with mince or fruits and vegetables, you can make a mean pirozhki by substituting the filling with hard boiled eggs. In both sweet and savory fillings, a substitution or addition of eggs is possible.

Sweet or savory stuffings

The sweet pirozhki often contain fresh or stewed fruit, like apples, cherries, and apricots, either by themselves or combined with cottage cheese, or jam. Whether these will go well with eggs is your decision. Take a

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Wheatgrass

Posted on February 2, 2020 - Food and Drinks

In more recent years, however, it has become clear that hydroponic growers are mastering their craft and producing fruits and vegetables that have surpassed the taste and quality of some of their soil-grown competitors. I now confess to choosing a particular type of tomato, basil, and salad green over all others at the grocery store, and (with great surprise!) they are all grown hydroponically. That got me to thinking. If these growers can produce such outstanding tomatoes, basil, and lettuce, couldn’t I produce an outstanding hydroponic wheatgrass?

While I am a strong proponent of soil-grown, it has caused me a fair number of infrastructure problems in my growing operation throughout the years. Soil definitely has its place, outdoors and in greenhouses, but for an indoor growing operation–in my case, a 300 square foot year-round, climate-controlled growing room akin to a laboratory setting–it wreaks havoc and has caused me innumerable problems in the way of soilborne pathogens, dust, odors, storage limitations, and physical injury. Even when one works as cleanly as possible, soil has a way of taxing indoor air cleaning systems, which can turn into hundreds and even thousands of dollars in maintenance costs when the system unexpectedly

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Cook Live Lobster

Posted on February 2, 2020 - Food and Drinks

You can cook more than 1 lobster at a time but make sure that you have a pan large enough so they won’t be crowded.

Put enough water in the pan so when the lobster is added the water will completely cover them.

Put enough water in the pan and add 1 tablespoon of salt for every quart of water.

Bring the water to a rapid boil and add the lobster head first.

Start timing. Do not cover the pot and stir a couple times.

  • If lobster weighs 1 pound… cook for 12 minutes
  • 1 ½ pound… 14 minutes
  • 2 pounds… 16 minutes
  • 2 ½ pounds… 20 minutes
  • 3 pounds… 25 minutes

If you are doing more than one lobster use the weight of one lobster not the total weight when figuring the cooking time.

To check if the lobster is done pull on one of the small legs, they should come off easily and the meat should be opaque, not translucent and the shell should be bright red. The best way to check is with a meat thermometer. Lobster is done at 140 degrees. Overcooking will

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