Tag Archives: kitchen

Sikes: Remember, you still have to be careful in the kitchen. | Food-and-cooking | Instant News

Right ahead – dangerous blunt knife. You have to push hard so you slip frequently. The cuts followed and the bad. Keep your knife sharp and stored safely. Don’t throw it in the drawer.

Get good, heavy cooking utensils. The hot light pan is uneven and can easily burn the user.

Be careful with the temperature of your water heater. Yes, it has control. Don’t set it too high. Use your food thermometer regularly. This is the best way to make sure your food is cooked safely to eat.

Food can also be dangerous. Freezers can really trick us. How about chicken breast pockets or burger buns that have pretty grill marks? They’re ripe and ready – right? Unless the label says done, it is not. Ready-to-cook food should be treated as raw for food safety.

Thaw frozen food in the refrigerator if possible. Last night did it for everything but the big stuff. If not, put the package tightly closed in cold water in the sink. Let the water run a little into the bowl and your food will thaw faster than you think.

Take what you need from the bag and put the bag back in the freezer on the spot. Do not defrost and refreeze food. Put what you took out in the bag to defrost. Don’t put shrimp or anything in the water directly.

A microwave oven can be a handy tool. They can be used for cooking and defrosting – just like raw food. Most of us don’t clean the interior as often as we should. Yes, the door too. Use a cleanser. Don’t let it become a bacteria box.


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ESO New Jersey pasta brings Italian flavors to your home | Instant News

MORRISTOWN, New Jersey – ESO Artisanal Pasta brings authentic Italian flavors to homes all over New Jersey.

This pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handcrafted pasta and sauces.

“The essence of us starting this business during the pandemic is so that you can enjoy Michelin starred food right in your home,” said AJ Sankofa, Executive Chef of ESO.

Operating from a local bakery storefront, Sankofa partners with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring the business to life.

Related: Hot chocolate bombs exploding all over the internet and in this New Jersey bakery

Every week, the pasta shop launches a variety of fresh and handmade products, sold with instructions for customers to prepare them themselves.

“We have people who have heard about our business and our products, we have repeat customers, and then we have skeptics who come in, get a little something and then they come back and they’re like:” wow, you really can. distinguishes it from store-bought pasta and mass-produced things, “Sankofa said.

Sankofa, who trained under two different Michelin-starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta that comes out of his kitchen.

“It’s hard to find anyone, especially in New Jersey, who is trying their best in the pasta business, not even as a restaurant, like we do every day. We’re always trying to be better. The next group has to be better than the last; that’s the motto. us and we stick to it, “Sankofa said.


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South Bend’s Cultivate steps to tackle spike in food donations during pandemic | Corona virus | Instant News

When its major suppliers suddenly closed due to the COVID-19 pandemic in early March, Cultivate Food Rescue founder Jim Conklin became worried.

Some of the organizations that have provided nonprofits with least-served food for reuse for the needy, including Notre Dame, Four Winds Field, caterers, schools and restaurants, will now cease operating for an unknown amount of time.

“We thought, oh no, where does our food come from?” Said Conklin.

But he quickly learned that Cultivate suppliers, including some who usually didn’t have much extra to donate, needed to empty their refrigerators and freezers and didn’t want to dump their contents in the trash.

His cultivation went from saving about 30,000 pounds of food every month to 100,000 pounds.

Cultivation has continued to increase the amount of food it handles since Conklin founded it with chef Randy “Randy Z” Ziolkowski in 2017, saving more than 42,000 pounds that year, 98,000 in 2018, and 132,000 last year. That growth prompted a move in January to a larger facility on Prairie Avenue with more cooking and storage capacity.

This year to mid-December, Cultivate has saved more than 756,000 pounds, about 73% of the four-year total of 1.28 million pounds. One might wonder if Conklin, initially afraid of a shortage due to the pandemic, would then worry that things had gone too far in the other direction – leaving him with too much food to process. After all, reducing food waste is at the core of its mission.

But Conklin said that was not a problem because of the growing needs of society this year, with so many people losing their jobs.

Cultivate has also received assistance to adapt to this year’s upgrade from enFocus, a South Bend-based nonprofit that is hiring recent college graduates to provide project consultancy to nonprofits and governments.

“Cultivates know they need to look internally to understand, hey, maybe we should start looking at our internal operations and make sure nothing gets into that gap so we can grow with this new influx of donations,” said Maxx Hamm, an enFocus associate who obtained a Masters degree in non-profit administration from Notre Dame and has been paired with Cultivate. “One of their main principles is that they don’t want any food to be wasted. They can only process that much food. “

EnFocus has helped Cultivate implement a better system for tracking incoming food. EnFocus has also contacted kitchens to ask them how best to receive food.

Conklin said after this year the amount of food going into Cultivate was likely to decline, but he didn’t expect to return to pre-pandemic volumes because Cultivate had formed so many new partnerships. Suppliers are sometimes hesitant to start donating because they fear responsibility or it will take staff too long, but they end up realizing that it is “very simple,” he said.

Community foundations and private donors have also started giving Cultivate money to buy food. During the pandemic, the USDA and Prairie Farms dairy processors have provided Cultivate milk to feed to kitchens and schools.

While enjoying support from more than 125 volunteers, Cultivate has also gone from four employees who were paid at the start of the year to nine now.

“People in trouble, they borrow with credit cards; they take money from their retirement account; they rob Peter to pay Paul; they stop paying their mortgage, “said Conklin. “It takes a long time to recover if you don’t make a lot of money. So, this need for food will last well beyond the tidal wave of the pandemic. “

Surprisingly, for all its costs, the pandemic has helped Conklin’s organization and mission.

“One of the things the pandemic is doing is highlighting food insecurity,” he said. “I think the general public, like I did when I first discussed this, is becoming a little more aware of how people struggle with food every day. This actually gives us a chance to show how we can help an advertising agency that has been around for some time fill in some gaps. “

The pandemic has allowed Cultivate to develop more of its main function, its backpack program, where it prepares a pack of nutritionally balanced frozen meals to send home with low-income elementary school students over the weekend, to distribute more food to the kitchen. Kitchens throughout the St. Joseph, Elkhart and Marshall usually lacked freezer space for food storage.

“We think we can take odd amounts of food and then slowly distribute it to them because they need it in the quantity and size they need,” said Conklin. “When someone comes into the kitchen, they can’t bring home a 30-pound box of grapes or blueberries, but they can take a pound of blueberries home. It’s kind of a new program that is being perfected in this pandemic. “


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Basketball: New Zealand Breakers lose Corey Webster to a hand injury | Instant News


Corey Webster’s shooting prowess will be missed by the NZ Breakers when they open for the NBL 2021 season on January 13. Photos / Photosport

New Zealand Breakers star Corey Webster will miss at least the first two weeks of the Australian National Basketball League season after slicing a nerve in his hand with a knife in his kitchen.

Webster, who has been wracked with chaos in 2020 by the Covid-19 pandemic, will now start the season on the sidelines after breaking a hand in an unsuccessful attempt to cut avocado.

“Corey tried, maybe without success, to prepare dinner for himself and when he was trying to play one on one with the avocado, the avocado hit him and he got a pretty serious cut on the palm of his hand,” Breakers coach Dan Shamir told Newstalk ZB.

Webster, a guard shooting specialist for Breakers, has had surgery for a wound affecting the non-firing hand and will be limited to training for the next month.

“Actually, he needed surgery because one of the nerves in his palm was damaged.

“At first we didn’t know how badly and how long it would take, but yesterday, when he visited the surgeons again, they were very happy that everything was fine and he would be able to play; but it would take another four weeks for him to recover. completely so he would have missed the first [two] week of the season.

“He’s not going to be able to play basketball too much because of the danger of these cuts and stitches having to heal properly. Therefore he won’t be able to bounce the ball or catch or anything like that.

“We will do everything to keep him fit as much as possible and I am just happy that it is his left hand and not his shooting hand and hopefully over time he will come back to himself.”

This latest setback for Webster comes after 2020 which saw his career stalled by a worldwide health crisis. He left the Breakers mid-season to take up a lucrative contract in China’s basketball league, but returned home soon after the coronavirus broke out in Wuhan province.

Unable to join the Breakers late match in the playoffs, he opted to play in Italy – one of Europe’s top basketball leagues – just at a time when the country was becoming the epicenter of the continent’s disease.

However, after just one game for Virtus Roma’s team, the league was postponed and he was once again back on the coast of New Zealand.

For Breakers coach Dan Shamir, this latest setback is one of many trials the club faces ahead of the 2021 NBL season.

“My reaction is that there are so many things that have happened to me for the first time in recent months and this is another one. Even so, it is annoying enough, this is out of court, but these things can happen and I am happy that the timing will not too long.

“I’m sure he will be back soon, healthy and will help us a lot.”

The NBL Breaker campaign is expected to kick off on January 13th with a match against Melbourne United, although doubts remain as Australia battles several Covid-19 outbreaks.


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Comfort food at Holly’s Country Kitchen | Instant News


Monticello, Ill. (WCIA)

Holly’s Country Kitchen best described as a mini Cracker Barrel in Unique Monticello. The restaurant provides home made food from scratch, keto options, and steak and prime rib on the weekends. We’re known for serving our farming community, our meat and potato treats, and our delicious $ 10 specials that include mains, side dishes, drinks, and homemade desserts. One of our favorites is Buttermilk Fried Chicken and Waffle Sandwiches on Wednesdays.
We provide shopping booths for local vendors that include decor, primitives, signage, refurbished furniture, boutique vinyl t-shirts, jewelry and metal planks. Other offerings are our daily Take n Bake Meals, and freezer meals made from scratch.

I’m so proud to save time so the family can come back to the dinner table. Our meals are fully prepared and ready to oven or pan, without preparation, without clutter and allowing families to sit together and eat. It’s very important for me for kids to have time to talk about their day, have bonding time and open communication. We also have a large customer base of retirees who are happy to be able to purchase their favorite food without having to do any prep or cleanup!

My restaurant serves home-made meals from scratch, using recipes from my grandparents. We serve the farming community and even deliver our hot fresh food to farmers in the fields during harvest.

We are the only business providing fresh take-out and freezer meals. You can order your favorite food in us website.

We provide a full selection of Christmas dinners. With COVID-19, many families don’t have large family gatherings, so we can provide affordable home-cooked meals without the hassle!

Holly’s Country Kitchen
217-762-FOOD (3663)
1204 Bear Lane
Monticello IL. 61856


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