Traditional Ingredients – Sushi Restaurant Albany http://sushirestaurantalbany.com/ Tue, 19 Oct 2021 01:32:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://sushirestaurantalbany.com/wp-content/uploads/2021/06/icon-1-150x150.png Traditional Ingredients – Sushi Restaurant Albany http://sushirestaurantalbany.com/ 32 32 York-Adams football qualifiers set to produce compelling playoffs https://sushirestaurantalbany.com/york-adams-football-qualifiers-set-to-produce-compelling-playoffs/ https://sushirestaurantalbany.com/york-adams-football-qualifiers-set-to-produce-compelling-playoffs/#respond Mon, 18 Oct 2021 21:23:44 +0000 https://sushirestaurantalbany.com/york-adams-football-qualifiers-set-to-produce-compelling-playoffs/ Division champions? To verify. Star players? To verify. Contenders for District 3? To verify. State classified programs? To verify. An undefeated team? To verify. All of these boxes will be checked Tuesday at the start of the York-Adams League soccer tournaments. There will be 16 teams involved – eight each in the boys and girls […]]]>

Division champions? To verify.

Star players? To verify.

Contenders for District 3? To verify.

State classified programs? To verify.

An undefeated team? To verify.

All of these boxes will be checked Tuesday at the start of the York-Adams League soccer tournaments.

There will be 16 teams involved – eight each in the boys and girls segments.

Seven of those programs won at least a share of a YA division crown. Five of the qualifiers currently hold the top three spots in the District 3 Powers. Four are ranked among the top teams in the state. And we’re still unbeaten and untied.

It has all the makings for a compelling and competitive league playoffs.

The action begins with the boys-girls quarter-finals on Tuesday, followed by the semi-finals on Thursday and the championship games on Saturday night in Dallastown.


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Seared tuna recipe with traditional Italian puttanesca sauce https://sushirestaurantalbany.com/seared-tuna-recipe-with-traditional-italian-puttanesca-sauce/ https://sushirestaurantalbany.com/seared-tuna-recipe-with-traditional-italian-puttanesca-sauce/#respond Sun, 17 Oct 2021 19:00:39 +0000 https://sushirestaurantalbany.com/seared-tuna-recipe-with-traditional-italian-puttanesca-sauce/ The traditional Italian pasta sauce, puttanesca, is also a wonderful and easy garnish for fish. This super tasty sauce can be made with ingredients from the pantry, making it ideal for busy weeknights. Tuna Puttanesca Serve it on any steak type fish (tuna, swordfish, etc.) or strongly flavored (salmon, catfish). 2 tablespoons of olive oil, […]]]>

The traditional Italian pasta sauce, puttanesca, is also a wonderful and easy garnish for fish. This super tasty sauce can be made with ingredients from the pantry, making it ideal for busy weeknights.

Tuna Puttanesca

Serve it on any steak type fish (tuna, swordfish, etc.) or strongly flavored (salmon, catfish).

2 tablespoons of olive oil, divided

1 medium onion, chopped (about 1 cup)

2 garlic cloves, chopped

1 anchovy fillet in oil, drained and thinly sliced

1 14.5 ounce can diced tomatoes

¼ cup pitted kalamata olives, coarsely chopped

1 tablespoon of capers

1/8 teaspoon (or to taste) crushed red pepper flakes

4 6-ounce tuna steaks

½ teaspoon of salt

¼ teaspoon black pepper

1. Heat 1 tablespoon of oil in a medium nonstick skillet over medium-high heat. Add the onion, garlic and anchovy and cook, stirring, until the onion begins to soften, about 3-4 minutes. Add the tomatoes, olives, capers and red pepper flakes and cook, stirring occasionally, until the tomatoes fall apart, about 2-3 minutes. Turn off the heat and cover the pot to keep warm.

2. Season the tuna with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the tuna and cook (without moving) 3-4 minutes, until the underside is golden. Flip and cook for another 3-4 minutes, or to desired doneness. Pour the sauce over the fish to serve.

Makes 4 servings


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The 7 best tonics for men https://sushirestaurantalbany.com/the-7-best-tonics-for-men/ https://sushirestaurantalbany.com/the-7-best-tonics-for-men/#respond Sat, 16 Oct 2021 13:30:24 +0000 https://sushirestaurantalbany.com/the-7-best-tonics-for-men/ Less flashy than face masks and less everyday than moisturizers, toners nonetheless make a noticeable difference in the performance of your skincare regimen. The best toners for men (or just about anyone) restore the skin to its optimal pH level after cleansing, which encourages any skin care products you apply afterwards (like your serum, your […]]]>

Less flashy than face masks and less everyday than moisturizers, toners nonetheless make a noticeable difference in the performance of your skincare regimen. The best toners for men (or just about anyone) restore the skin to its optimal pH level after cleansing, which encourages any skin care products you apply afterwards (like your serum, your moisturizer and your SPF) to penetrate more effectively. In the process, they deliver targeted benefits based on your skin type and goals, whether that’s balancing sebum production, hydrating dry skin, tempering inflammation, or clarifying. skin rashes.

Once maligned for stripping the skin, the new guard of toners – even those intended for oily or acne-prone skin – contains many light, oil-free moisturizers, like aloe and hyaluronic acid. It’s also important to note that they are all free of the astringents and strong alcohols (like denat alcohol) that are often found in old-fashioned toners that can worsen drought, aggravate sensitive skin and break up oily skin. Rather, they deploy plants like witch hazel and peppermint – and even mild concentrations of chemical exfoliators, like alpha hydroxy acids (AHA) and beta hydroxy acids (BHA) – to do the “toning” job of firming the skin and minimizing the appearance of large pores. However, if you are looking for a moisturizing or calming toner, no matter how oxymoronic it may sound, look for a tonic. lotion that, as you have probably deduced from the name, doubles the softening, moisturizing and barrier effects. The appetizer as the main course of your moisturizer, if you will.

With that in mind, read on to buy seven of the best toners on Amazon.

01

The classic

When in doubt, go for the classic Tonic Thayers. It’s a sure-fire option for all skin types – there’s glycerin for hydration, organic witch hazel to balance excess oil, and aloe vera to soothe and hydrate, while the petal of rose, a natural antimicrobial and antibacterial agent, clarifies the skin and restores its pH balance. Another major selling point is the $ 8 price point, as are the over 54,000 five-star reviews on Amazon. Critics have praised the substance for “transforming” all skin types and problems, including minimizing cystic acne breakouts and soothing burns and rashes.

One reviewer wrote: “I love this product.[…] I have large pores, adult acne, dry cheeks, oily T-zone, and patchy skin. My skin [is] also extremely sensitive to all products. I use this product daily […] and it alleviated or improved all of my skin problems. It does not dry out my skin. I haven’t had a single pimple since using this product. My pores appear smaller. It is very gentle on my skin. It doesn’t burn at all. It smells very good. I just bought my second bottle and it is definitely something that I will continue to buy. “

02

The one for oily skin

Regarding functionality, this Brickell toner is about as classic as it gets. A few sprays help reduce shine, clear your pores from acne and blackhead bacteria, and leave your complexion looking firmer and tighter overall. The alcohol-free, all-natural formula contains witch hazel (a natural astringent), moisturizing cucumber, and zesty peppermint. Keep this invigorating mist on your desk for midday wakes, or in your gym bag to refresh and cleanse your skin after a workout.

One reviewer wrote: “I stumbled across Brickell while researching ways to combat oily skin. I wasn’t trying to stereotype myself, but I had never heard of a toner before. After reading about the benefits ( great for oily skin, helps shrink pores etc) it seemed like it was exactly what I was looking for so I decided to give it a try.After using it for about 2 weeks my skin is a million times more beautiful than ever. I’ve been battling blackheads on my nose since I was about 15, and now, for the first time in about 20 years, they’re almost all gone! […] Like I said, this is the first toner I have ever used, and now it’s part of my daily routine, and I look forward to the refreshing scent of cucumber and mint in the morning. ”

03

The one for dry skin

This Toner Klairs can be more precisely classified as toning lotion: it helps to balance the pH of your skin (the toner aspect), but it is enriched with moisturizing ingredients and has a more viscous consistency than usual (the lotion aspect). The formula contains some of the most powerful products in the skin care world – such as a blend of proteins to strengthen the skin barrier, betaine to improve moisture retention and centella asiatica to reduce inflammation – as well. than more common moisturizers, such as hyaluronic acid and aloe vera. It will leave your skin comfortable, regenerated and ultra soft to the touch. Depending on how dry your skin is, you may not even need to apply moisturizer.

One reviewer wrote: “I have normal to dry sensitive skin that has red spots after washing and hyperpigmentation, which leaves my skin soothed, incredibly even, soft and absorbent for the rest of my products to penetrate. I have seen my hyperpigmentation. decrease since using it. Plus, it smells good, like a mild lavender soap. ”

04

The one for escapes

If you are struggling with active breakout, this style of treatment COSRX toner is a great option for you. The lightweight, water-based vegan formula contains AHAs, BHAs, and glycolic acid – the three primary chemical exfoliators found in effective acne treatments – although allantoin, panthenol, and mineral water provide crucial hydrating and soothing benefits. Everything is delivered via a light mist that feels super refreshing. It also works well on rashes under the neck; and thanks to this spray format, you can target hard-to-reach places, like your back, without too much annoying contortion.

One reviewer wrote: “I bought it to use as a treatment, not an overnight toner. I love that it contains both AHA (removes dead skin) and BHA (cleanses pores and removes dirt). […] Instant sweetness! […] I now use it on the KP on my arms even. Semi successful. Either way, it’s an amazing exfoliant. It’s watery, so you can completely control how much you need, which is helpful for sensitive skin. “

05

The one for dull skin

If you’re hoping to lighten unwanted dark spots or scars, or are looking for a more aroused complexion overall (after a night of work or drinking, perhaps), this toner makes a great addition to your skin care routine. It’s packed with vitamin C and tangy citrus oils that help even out skin tone, while aloe, panthenol, and glycerin quench dry skin, making it look more rosy. Pair it with the brand’s cult favorite Honey Pumpkin Glycolic Mask for a more intensive lightening treatment. Warning: Don’t worry about seeing phenethyl alcohol in the ingredient list. It’s a natural compound which is added primarily for its rose scent, and is not known to dry out or otherwise harmful to your skin.

One reviewer wrote: “This is a simple, pleasant toner with a slight hydrating and astringent benefit that I use after cleansing my skin. Vitamin C works to lighten up post-acne hyperpigmentation and overall it seems to make my skin look smoother. beautiful. I stopped using and noticed my skin didn’t look as shiny, and resumed using and noticed improvement. It does not irritate my sensitive skin and works very good as a cooling spray for the skin. “

06

The one for red or irritated skin

This Paula’s Choice toner acts as a balm for inflamed or distressed skin, whether chronically (if you have rosacea, for example) or circumstantial (for example, if you have a sunburn or if you are sensitized by harsh products like exfoliators or retinol). Here, niacinamide fights redness and strengthens the skin barrier, while evening primrose oil, borage seed oil, and allantoin relieve aggravated skin and infuse it with long-lasting hydration. Like Klairs toner, it has a milky consistency that’s more like a lotion than traditional toners, so your skin will instantly feel nourished and soothed.

One reviewer wrote: “I will definitely buy more. The area around my nostrils and around my lips tends to be extremely dry and it looked two shades darker than the rest of my face. After using this product a few times, I got it. have seen my skin improve. There is no unpleasant smell, and the product does not sting or burn at all. I use it with a cotton ball and I rub it all over my face. So far everything is fine. ”

07

Certified organic

This Korean brand toner under the radar Olive tree contains 100% natural ingredients, 22% of which are certified organic by COSMOS. This is another toner in the “lotion” for dry skin, but since it is not greasy, it can also serve as a light moisturizer for oily skin. It is made with organic glycerin, organic green tea leaf extract grown in Korea, organic cica, and three types of hyaluronic acid, among other soothing and moisturizing ingredients. The formula has an ideal pH of 5.5, a match close to the natural pH level of the skin, it will thus restore your skin to peak performance, which means, among other functions, an improved ability to retain moisture, so that your skin will feel more hydrated both instantly and over time.

One reviewer wrote: “I use it as a toner, or sometimes a toner and moisturizer for the day. There is a slight stickiness when you pat it on the skin. It goes away if you apply sunscreen though! […] my complexion has become more even […] I have oily skin, so I always try to look for light moisturizers. it really matches the bill, and the price ain’t bad ~~ a bottle i think lasted me 3 months? and I used it 2x a day. overall I’m a huge fan. “

Referenced studies:

Zhang, W., Abdel-Rahman, FH, Saleh, MA (2011). Natural resistance of rose petals to microbial attack. Recovered from https://pubmed.ncbi.nlm.nih.gov/21614712/


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Recipe: Why wait for Diwali when you can have Kesari Gujiya on Dussehra itself https://sushirestaurantalbany.com/recipe-why-wait-for-diwali-when-you-can-have-kesari-gujiya-on-dussehra-itself/ https://sushirestaurantalbany.com/recipe-why-wait-for-diwali-when-you-can-have-kesari-gujiya-on-dussehra-itself/#respond Fri, 15 Oct 2021 08:51:30 +0000 https://sushirestaurantalbany.com/recipe-why-wait-for-diwali-when-you-can-have-kesari-gujiya-on-dussehra-itself/ Marking the end of the Durga Puja and Navratri festivals, Dashmi, Dussehra or Vijayadashami is observed on the tenth day of the Hindu calendar month of Ashwin and this year it will be celebrated on October 15th. Hindu devotees believe that it was on this day that Durga killed the demon king Mahishasura and also […]]]>

Marking the end of the Durga Puja and Navratri festivals, Dashmi, Dussehra or Vijayadashami is observed on the tenth day of the Hindu calendar month of Ashwin and this year it will be celebrated on October 15th. Hindu devotees believe that it was on this day that Durga killed the demon king Mahishasura and also that it was on this day that Rama defeated King Ravana, the two victories of good over evil.

Hence the name Vijay Dashmi which means victory day and a bunch of festive desserts like kheer, burfi, halwa, kachoris, jalebi, gulab jamun, malpua, rabri, mysore pak, the shrikhand and the sandesh are concocted to offer to the divinities and to celebrate the festival of lights. Add this Dussehra and Vijayadashmi to your traditional festive dessert list with this Kesari Gujiya slime-worthy recipe that will make Diwali feel like it has arrived early.

Ingredients for the dough:

2 cups of plain flour (maida)

1/4 cup semolina (rava)

5 tbsp. ghee

1/4 cup milk

1 g tsp. Saffron

Ingredients for the stuffing:

2 tbsp. ghee

1 1/4 cup sugar

1/2 grated mawa (khoya)

1/2 cup of desiccated coconut

1/4 cup chopped pistachio

1/4 cup chopped almonds

1 C. cardamom (elaichi) powder

½ cup rice bran oil for frying

Method for the dough:

In a bowl, add the maida, suji and ghee and mix well. Add the milk with the saffron and knead the dough until it is hard. Set aside, covered, for 5 to 10 minutes.

Method for stuffing:

Heat the ghee in a saucepan, add the mawa and all the nuts and mix well. Add sugar and cook for 6-7 minutes, add cardamom and coconut and mix well and stir for another 3-4 minutes and turn off the heat. Transfer this mixture to the bowl and set aside.

Method of making gujiya:

Make a round-sized sheet of dough using a round cookie cutter. Place the stuffing in the shape of a round dough sheet. Make a half moon shape and twist the edges of the sheet to lock the two sides together. Fry the gujiya in oil.

(Recipe: Godrej Vikhorli Cucina)

Advantages:

Consuming dried fruits increases energy and stamina. As they are rich in fiber, it allows for better digestion.

Almonds are packed with healthy fats, fiber, protein, magnesium, and vitamin E and not only reduce hunger while promoting weight loss, but also lower blood sugar and cholesterol levels while reducing blood pressure. According to a study published in The American Journal of Clinical Nutrition, eating almonds in place of typical snacks can reduce the drop in heart rate variability (HRV) that occurs during mental stress, thereby improving heart function.

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The secret of teriyaki dishes https://sushirestaurantalbany.com/the-secret-of-teriyaki-dishes/ https://sushirestaurantalbany.com/the-secret-of-teriyaki-dishes/#respond Thu, 14 Oct 2021 02:12:00 +0000 https://sushirestaurantalbany.com/the-secret-of-teriyaki-dishes/ Chicken teriyaki and similar dishes are a staple in Japanese-style restaurants around the world. They offer American diners a simpler option as opposed to sushi and more authentic dishes. It has become the go-to Asian dish for people with picky palettes. Although rich and full of flavor, teriyaki dishes are actually simple and easy to […]]]>

Chicken teriyaki and similar dishes are a staple in Japanese-style restaurants around the world. They offer American diners a simpler option as opposed to sushi and more authentic dishes. It has become the go-to Asian dish for people with picky palettes.

Although rich and full of flavor, teriyaki dishes are actually simple and easy to cook. They only require protein and marinade. They can be served over white rice with a sautéed vegetable on the side, a generally healthy meal. For this reason, teriyaki should become a staple for students around the world.

History of teriyaki:

Despite its association with Japanese cuisine, Teriyaki is about as inauthentic as it gets. The name actually refers to the cooking method instead of the dish itself. “Teri” means glazed or bright, as in the appearance of sweet sauce. “Yaki” means toasted or grilled, as in the method of applying heat.

The origins of the dish are not clear, as is the case with most Asian-American dishes. The popular conception is that the dish was developed by the Japanese who immigrated to Hawaii in the 1960s. There, they mixed ingredients from Japan, such as soy sauce, with native Hawaiian ingredients, such as brown sugar and pineapple juice. This fusion of cultures created teriyaki sauce.

There is no such thing as an “authentic” version of teriyaki sauce. Sugar and soy sauce have been mixed since time immemorial, and the sweet and savory flavors blend perfectly. It can be assumed that the sauce developed independently in Asian-American restaurants over time due to these facts. Hawaii is considered a possible place of origin due to the number of Americans of Japanese descent who live there.

Make the sauce

Basic (“traditional”) teriyaki sauce

This is a basic recipe that can be found posted in various online forums. It’s a combination of soy sauce, sake, mirin, sugar, and a thickener like cornstarch.

Sake and mirin are “rice wines” made from the fermentation of, you guessed it, rice. Sake is a dry wine and mirin is a sweet wine. When cooking, sugar can replace mirin if you only have sake. You can also rule out sugar in favor of more mirin, although a thickening agent will need to be added instead of sugar.

Normally, sugar acts as the main thickener in a Teriyaki sauce. All the ingredients are mixed and boiled until the sugar thickens the sauce, creating a reduction. Thicken the sauce in this way has the potential to make it too sweet for some. Adding cornstarch allows the sauce to thicken, without reducing it too much, thus avoiding excess sweetness.

Note: A common rule of thumb when buying wine or beer for cooking is: if you don’t drink it pure, don’t cook with it.

Ingredients:

2 tablespoons of soy sauce

2 tablespoons of sake

2 tablespoons of mirin

2 tablespoons of sugar (to change according to the preferred sweetness)

1 tablespoon of cornstarch mixed with a porridge with water

Water to be diluted to the desired thickness

Instructions:

  1. Combine all the ingredients except the cornstarch-porridge in a saucepan. Put on low heat and bring to a boil. Add the cornstarch and whisk furiously until thickened.
  2. If desired, leave out the cornstarch and simmer the sauce until it reduces, allowing the sugar to thicken it instead. This will create a stronger sauce with a syrup-like consistency.

Renegade teriyaki sauce (developed after alcohol consumption)

This teriyaki sauce is about as inauthentic as it gets, but it’s packed with flavor. Some combinations may look weird, but trust me, it works.

Ingredients:

2 tablespoons of soy sauce

2 tablespoons of a pilsner beer (like Miller High Life)

2 tablespoons of dark brown sugar

1 tablespoon of filtered water

½ teaspoon of apple cider vinegar

½ teaspoon of chili paste

1 clove of grated garlic

½ teaspoon of grated ginger

1 tablespoon of cornstarch mixed with a porridge with water

1 teaspoon of neutral oil (vegetable or canola)

Instructions:

  1. Sauté the ginger and garlic in neutral oil in a saucepan over low heat.
  2. Add all the wet ingredients except the cornstarch to the pot. Bring to a boil over low heat.
  3. Add the cornstarch and whisk furiously until thickened.

Note: Do not cook this recipe without the cornstarch. It doesn’t cut as closely as the previous recipe.

The meal

Now that you have the teriyaki sauce, you are ready to cook a variety of dishes. Teriyaki sauce goes well with anything, so feel free to experiment.

The main use of teriyaki sauce is to soak meat after frying or grilling it. However, you can also use it as a marinade before grilling. The sugar and salt will wait for the protein and moisten it, making it tender and sweet. Burgers dipped in teriyaki sauce before grilling are excellent. Also, feel free to use teriyaki sauce as a dip.

Teriyaki chicken

By far the most common dish that uses teriyaki sauce. The “traditional” chicken teriyaki fry the meat with salt before being dipped in the sauce. Many restaurants cut the process in half, instead using teriyaki sauce as a marinade. These methods do not provide the same crunch and flavor as the original method, which should be preferred.

Ingredients:

2 on the skin chicken thighs (boneless)

Teriyaki sauce

Salt and pepper to taste

Note: In general, any boneless dark meat from chicken can be used in this process. White meat can also be used, but it is recommended to marinate and flour the outside first. Indeed, white meat dries up very quickly compared to dark meat.

Instructions:

  1. Take the salt and pepper and coat the outside of the chicken thighs. Place the thighs in the refrigerator. This step involves drying the outside of the meat to make it more evenly crisp.
  2. On a cold pan, place the chicken thighs skin side down. Turn the pan over medium heat. The fat from the skin should melt, provide cooking oil and make the meat crispy. Flip once one side is golden to brown the other side.
  3. Once both sides are golden, continue to flip until the chicken reaches an internal temperature of 165 degrees. About 8 to 10 minutes.
  4. Once the chicken is cooked, remove it from the pan and dip it in the teriyaki sauce. Slice the chicken before serving on a bed of rice.

Fun fact: The melted chicken fat is called “schmaltz,” a word taken from Jewish cuisine.

Tofu Teriyaki

The sweetness of the tofu really lets the richness of the teriyaki sauce taste. It’s a great vegan option.

Ingredients:

1 block of extra firm tofu, sliced ​​into 1-inch slices (pressed water)

Teriyaki sauce

Salt and pepper to taste

2 tablespoons of neutral oil (vegetable or canola oil)

Instructions:

  1. Season with salt and pepper and coat the outside of the tofu patties. Let sit for at least 20 minutes.
  2. In a skillet, preheat the oil over high heat.
  3. Add the tofu and cook until one side is golden brown. Turn over and brown the other side.
  4. Remove the pan, dip in the teriyaki sauce and serve over rice.

Sautéed vegetables

Leftover chicken fat makes a great frying oil for any veg you might have around the house. It is an excellent accompaniment to add to your proteins and your rice.

Ingredients:

Broccoli, cabbage, green pepper, squash or any vegetable that resists frying well

Soy sauce to taste

1 clove of grated garlic

Instructions:

  1. Heat leftover chicken fat over high heat until barely smoking.
  2. Immediately add the vegetables, turning them quickly until the desired tenderness.
  3. Add soy sauce and garlic and cook for 30 seconds before serving.

@ JordanE42800656

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The surprising ingredient in Prince William and Kate Middleton’s wedding cake https://sushirestaurantalbany.com/the-surprising-ingredient-in-prince-william-and-kate-middletons-wedding-cake/ https://sushirestaurantalbany.com/the-surprising-ingredient-in-prince-william-and-kate-middletons-wedding-cake/#respond Tue, 12 Oct 2021 19:04:31 +0000 https://sushirestaurantalbany.com/the-surprising-ingredient-in-prince-william-and-kate-middletons-wedding-cake/ Prince William and Catherine, Duchess of Cambridge celebrated their wedding in 2011 with an imposing fruit cake. This type of cake is traditional for royal weddings and contains dried fruits, chopped nuts, and chopped dates to produce a hearty dessert. In total, it was three feet tall and had eight layers. The most shocking statistic […]]]>

Prince William and Catherine, Duchess of Cambridge celebrated their wedding in 2011 with an imposing fruit cake. This type of cake is traditional for royal weddings and contains dried fruits, chopped nuts, and chopped dates to produce a hearty dessert. In total, it was three feet tall and had eight layers. The most shocking statistic of all? He weighed 220 pounds. However, Prince William and Kate Middleton had a second wedding cake that contained a surprise ingredient beloved by the British and was smaller than their official wedding cake. Guess what it contained?

Kate Middleton and Prince William on their wedding day in 2011. | Pascal Le Segretain / Getty Images

The royal wedding cake

William and Kate’s official wedding cake was a spectacle. The fruit cake was not only large in size and weight, but it was also of large design.


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Make a Maine lobster roll https://sushirestaurantalbany.com/make-a-maine-lobster-roll/ https://sushirestaurantalbany.com/make-a-maine-lobster-roll/#respond Mon, 11 Oct 2021 14:49:33 +0000 https://sushirestaurantalbany.com/make-a-maine-lobster-roll/ Do you dress the chilled lobster meat with creamy mayonnaise? This is how most people in Maine like to make a dish with lobster. While some call it a cold lobster salad, lobster salad is something a little different. The dish we’re looking for is one where chilled lobster meat is generously loaded into a […]]]>

Do you dress the chilled lobster meat with creamy mayonnaise? This is how most people in Maine like to make a dish with lobster. While some call it a cold lobster salad, lobster salad is something a little different. The dish we’re looking for is one where chilled lobster meat is generously loaded into a toasted bun before being finished with a squeeze of lemon, a pinch of salt and a touch of pepper.

Hailing from the roadside stalls and clam shacks of New England, lobster rolls are a special summer sandwich. Lobster roll is one of the most controversial foods because people have different ways of preparing it.

Innovators prefer a tangy, crunchy, and slightly spicy version of lobster salad that includes lemon juice, lettuce, celery and a dash of cayenne pepper. However, purists believe that nothing should interfere with the mixture of tender and sweet summer lobster and mayonnaise. Therefore, they prefer to leave out these extra ingredients.

In this article, we’ll walk you through the classic Maine Lobster Roll Recipe. We’ll take a look at the ingredients, how you can make traditional Maine-style lobster rolls, and what you can pair these rolls with for an authentic New England experience.

It’s amazing how easy it is to make Maine style lobster rolls. With the right technique and a few simple ingredients, you can bring the flavors of Maine’s scenic coastline to your table.

Ingredients

Maine-style lobster rolls are packed with essential fresh ingredients. As we mentioned earlier, you might already have most of them in your kitchen. Probably the best thing about these lobster rolls is that you can get some unique flavors from these few ingredients.

You will realize how easy it is to properly prepare lobster rolls with three main ingredients: buns, fresh lobster meat, and dressing. You can pick up buns made by Pepperidge Farm at a nearby store. These buns are baked with a brown crust on the sides. They hold well and taste amazing when toasted with butter.

Lobster meat is, of course, the main ingredient here. About 24 ounces of freshly frozen lobster meat will be enough to make 6 good lobster rolls. For Maine-style lobster rolls, remember, this is ideal if you can get large chunks of claw and knuckle meat.

All in all, you will need 6 separate hot dog buns (New England style), half a cup of mayonnaise, two tablespoons of fresh lemon juice, two tablespoons of salted butter, salt and pepper.

How to prepare classic Maine lobster rolls?

Now on to the easy part. Take a large bowl and mix your cooked lobster meat with the mayonnaise. Add a little salt and pepper, a dash of lemon juice before mixing all the ingredients until the lobster meat is lightly coated.

You should use sea salt butter to brush both sides of each Pepperidge Farm split bun before toasting them in a pan. It will take about two minutes on each side for the buns to turn golden.

Then you will need to open the upper slit roll until you feel like the roll is overloaded. Continue to stack your chilled lobster meat. A fork can also help you grab each piece of lobster meat if it spills over.

That’s it! With these few simple, easy-to-follow steps, that’s how easy it is to make classic Maine-style lobster rolls.

What to serve with lobster rolls à la Maine?

Maine-style lobster rolls are excellent served with lightly seasoned fries or potato chips and coleslaw. You can also accompany it with a cold beer or iced tea.

However, remember that you are looking for something crisp that will not overpower the flavor of the lobster. After all, for a classic Maine-style lobster roll experience, lobster is king!


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Miriam Groot: Blogger Veggie Reporter Wins Porridge Making Championship https://sushirestaurantalbany.com/miriam-groot-blogger-veggie-reporter-wins-porridge-making-championship/ https://sushirestaurantalbany.com/miriam-groot-blogger-veggie-reporter-wins-porridge-making-championship/#respond Sun, 10 Oct 2021 06:33:51 +0000 https://sushirestaurantalbany.com/miriam-groot-blogger-veggie-reporter-wins-porridge-making-championship/ A vegan blogger from the Netherlands is the winner of this year’s Porridge Making World Championship. The annual competition, traditionally held in Carrbridge in the Highlands, has been taking place virtually since the pandemic struck last year. Miriam Groot, 25, who runs a blog called The Veggie Reporter, was crowned winner of the Virtual Spurtle […]]]>

A vegan blogger from the Netherlands is the winner of this year’s Porridge Making World Championship.

The annual competition, traditionally held in Carrbridge in the Highlands, has been taking place virtually since the pandemic struck last year.

Miriam Groot, 25, who runs a blog called The Veggie Reporter, was crowned winner of the Virtual Spurtle 2021, with an oatmeal arancini.

She used oatmeal instead of rice, which was combined with mushrooms, white wine, vegetable broth, lemon zest, and pepper and rolled in breadcrumbs.

Participants were invited to submit pictures online of themselves preparing their favorite oatmeal dish.

The “Porridge Committee” then judges the dish according to its presentation and its originality before choosing those it wants to taste the most.

The top 10 winners included two Americans, two Australians, a German, two English and a Scottish.

READ MORE: First-time Golden Spurtle co-winners

They each won a hand-carved spurtle to celebrate their culinary success.

Coinneach MacLeod, known as Hebridean Baker, was a co-finalist with Aaron Leung from New Jersey, United States.

Mr. MacLeod’s Alaska Baked Oats were made with honey, oats, and a raspberry sponge, topped with oatmeal crunchy ice cream, chocolate ice cream, and an oven-baked meringue.

Speaking of his victory on Twitter, Mr McLeod said, “I just finished second at the World Porridge Making Championships.

“Honored to represent Scotland against candidates from all over the world.

Coinneach MacLeod, known as Hebridean Baker, was a co-finalist (Porridge World Championship / PA)

“My Alaskan baked oats had a honey, oatmeal and raspberry sponge and oatmeal ice cream under a toasted meringue and tasted delicious.”

Mr. Leung made a Japanese fusion of golden omuoats with ingredients like soaked oats, minced pork and a curry mix.

Caroline Velik of Victoria, Australia was in fourth place with her porridge made from a range of ingredients indigenous to her home country.

READ MORE: American wins porridge award

She shared her spot with Nina Teubner from Munich, Germany, who made a dessert porridge made from a traditional sacher torte from Vienna.

In sixth place was a dish from Scott Bridger from Perth, Australia.

He made a bravo apple and macadamia nut porridge with crispy fingers of native hibiscus and lime curd stirring with a mousse sent to him by his Scottish grandmother.

Herald Scotland:

The coveted Golden Spurtle

Ash John of Jersey City, New Jersey, US, placed seventh with a cranachan-inspired ice cream sundae.

Simon Rookyard shared the spot with his “flower duo” porridge consisting of two porridges – a pineapple and lime porridge and a raspberry and lemon porridge.

And also sharing seventh place, Bridget Young from Ontario, Canada for her moist banana and oatmeal pancakes, served with blueberry compote.

In tenth place was Tom Duncan of London for his banana split oatmeal – a healthier take on the traditional ice cream dessert.

The organizers said, “Thank you to our creative competitors around the world for their ingenuity and dedication and for turning the splash around.

“We would also like to thank our sponsor Hamlyns Scottish Porridge Oats (HSPO) and Oatmeal for their loyal support and to the volunteers at Carrbridge who make this event possible every year.”

Charlie Miller, of the Carrbridge Community Council which runs the competition, added: “Despite having to work in a Covid atmosphere, this year’s competition has again proven its international popularity by attracting participants from all parts of the world and by presenting ingredients to us. , which we may not have heard of otherwise.

“The imagination of the competitors continues to surprise and this year has been no less inventive.

“Well done to all concerned. ”

A spokesperson for HSPO said: “I am so happy to continue our support for the golden spurtle.

“Thank you to the organizers for keeping the competition going in such uncertain times and to everyone who participated for putting so much effort into their videos.

“Many congratulations to Miriam and all of the top ten finalists. ”

The contest took place one day before World Porridge Day which takes place on October 10 of this year.



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Owning over 150 years of local sake tradition | To eat https://sushirestaurantalbany.com/owning-over-150-years-of-local-sake-tradition-to-eat/ https://sushirestaurantalbany.com/owning-over-150-years-of-local-sake-tradition-to-eat/#respond Sat, 09 Oct 2021 01:58:13 +0000 https://sushirestaurantalbany.com/owning-over-150-years-of-local-sake-tradition-to-eat/ Rice, water, koji (Yeast). Although these three ingredients seem humble, they are an integral part of one of the most precious drops in Japanese tradition. Of course, we are talking about sake. The journey from grain to bottle is no small feat. It is a complex process that toji (sake masters) have been learning for […]]]>

Rice, water, koji (Yeast). Although these three ingredients seem humble, they are an integral part of one of the most precious drops in Japanese tradition. Of course, we are talking about sake.

The journey from grain to bottle is no small feat. It is a complex process that toji (sake masters) have been learning for over 2,500 years. Any slight change, such as the water source, the quality of the rice, or the way the grain is polished, can affect the taste and clarity of the final product. This means that local breweries have, over generations toji, have carefully developed their own unique sake products that can often only be replicated in this one brewery.

The brewery for sale in Gifu Prefecture is no exception. The building itself is a historic gem of Edo period architecture and has been around for 150 years. Its sake is more than just a drink, it is a reflection of the local refreshing mountain climate, the nearby Hida River, generations of brewery workers and their love and concern to create the perfect drink.

Nestled in the shade of the mountains on a quiet street, this traditional brewery still follows ancestral techniques and uses traditional tools to provide a real taste of historic Japanese craftsmanship. The process begins with polishing the rice, followed by washing, soaking, and steaming. The prepared rice is then added to the moromi (main fermentation must) with koji. Once fermented, the grain is pressed, filtered, sterilized, stored for aging and finally bottled. Many breweries use modern machinery to automate these processes, but this particular brewery prides itself on sticking to the tradition and appreciating the craftsmanship required to make sake by hand.

In addition to the brewery, the location also offers rare aged sake that you will be hard pressed to find elsewhere in Japan, as well as homemade products such as local dried persimmon, sake jelly, chili oil, umeshu (plum wine) and their recommended seasonal sake choices. The brewery sells through its online store and also invites visitors to come and taste the sake on site.

This is a rare opportunity to own a small traditional Japanese sake brewery that produces the highest quality handcrafted sake. Sales inquiries welcome by e-mail info@japanpartnerships.com or by calling Neil Butler on +81 3 4588 2277.


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Mad Lemon launches Throwback lemonade with an alcoholic twist https://sushirestaurantalbany.com/mad-lemon-launches-throwback-lemonade-with-an-alcoholic-twist/ https://sushirestaurantalbany.com/mad-lemon-launches-throwback-lemonade-with-an-alcoholic-twist/#respond Thu, 07 Oct 2021 11:55:00 +0000 https://sushirestaurantalbany.com/mad-lemon-launches-throwback-lemonade-with-an-alcoholic-twist/ After throwing lemonade into farmers’ markets for years, cousins ​​Corina Remer and Shona Paterson, along with longtime friend Maxwell Hawk, are adding vodka to the mix with the launch of Crazy lemon. Canned cocktails will hit the shelves of select Denver liquor stores on October 8 with a bright, retro-inspired branding and an emphasis on […]]]>

After throwing lemonade into farmers’ markets for years, cousins ​​Corina Remer and Shona Paterson, along with longtime friend Maxwell Hawk, are adding vodka to the mix with the launch of Crazy lemon. Canned cocktails will hit the shelves of select Denver liquor stores on October 8 with a bright, retro-inspired branding and an emphasis on all-natural ingredients, a clean flavor and a nostalgic twist aimed at making the happy people.

“Our main inspiration certainly came from a very natural education that was very focused on whole foods,” Paterson said. The three shared a “hippie and bohemian background and roots” in Pennsylvania, but later they spread across the country – Paterson in Colorado, Hawk in Brooklyn and Remer in Vermont. Their paths would eventually bring them together, as Hawk puts it, brewing a drink they really love in a sunny spot with their best friends.

The trio initially launched Cowgirl lemonade in 2015, selling a traditional alcohol-free lemonade sweetened with maple syrup at Colorado farmers’ markets and parties. It was a way of honoring the strong women they had had in their lives: their mothers and grandmothers were dairy farmers, performers, and homesteaders. The crew all share a love for face-to-face interactions in the markets, where they got to see the joy over their returning lemonade.

After using Cowgirl Lemonade to mix cocktails at events and gaining overwhelmingly positive feedback, the three realized that an enriched version could fill a missing gap they were seeing in today’s canned cocktail market. “If there’s anything better than fresh maple lemonade, it’s fortified maple lemonade,” Paterson says.

Click to enlarge

The canned cocktails will hit stores on October 8.

Crazy lemon

Colorado has been the perfect place to settle, they say, as people are open to entrepreneurship and encourage small businesses and startups. And it doesn’t hurt that the effervescent cocktail is considered sunshine in a can, an ideal choice for the sunny centennial state.

Development of the drink’s recipe took place in real time at events, as all three received feedback on what was working and what people reacted to. From the start, the priority was to simple ingredients. Classic lemonade is made with only lemon juice from Perricone Farms in California, maple syrup, cane sugar, vodka, lemon oil and sparkling water. Mad Lemon will also be launching a vivid magenta-hued Keylime Raspberry variety, made with the same ingredients with raspberry and lime juice. Both 7% ABV cocktails are available in 12-ounce cans and are best enjoyed on ice.

“Everyone remembers fresh lemonade – not something out of a plastic jug in the grocery store,” Hawk says. The goal is to provide a clean drink with vitamin C and no flavoring additives for those who choose to indulge themselves with alcohol.

“There has to be a balance in all things in life,” Paterson says. The result is a refreshing, not too sweet taste with a pleasant mouthfeel – “the best lemonade you’ve ever had in a can with alcohol”.

Homeowners opted for canning because of its durability factor, as it is easy to recycle and is a sustainable way of shipping. Plus, the cans work as the perfect canvas for living art that tells the story of Mad Lemon, with vibrant colors and beautiful flowers. The engaging art, the women explain, is meant to provide consumers with a full drinking experience, both visually and through the delicious flavor, for an intriguing and engaging result, just like the drink itself.

Mad Lemon will be available on Wines & Liquors Argonaute, Colorado Beverage Company, Mr. B’s, Wynkoop wines, and Champa street liqueurs from October 8. For more information visit drinkmadlemon.com.


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