Posted by Trish | Under Confections, Dessert
Monday May 27, 2013
Posted by Trish | Under News, Saucepot
Tuesday Nov 27, 2012
Submitted by CS Catering Equipment
|1 loaf unsliced bread
||2 c. plums
|2 c. strawberries
||2 c. blueberries
|2 c. blackberries
||½ tsp cinnamon
|¼ – ½ c. sugar
||2 tbsp orange, raspberry, or almond liqueur (optional)
- Preheat your oven to its lowest setting, no higher than 200°F.
- Slice your bread thickly. You can use white bread, challah, cinnamon bread, Hawaiian bread, brioche or any bread other than aggressively savory types such as sourdough, rye or whole wheat.
- Lay your bread slices out on a baking sheet. You may need more than one baking sheet. Place the bread in the oven & let it sit for 20 minutes. Turn the slices over & let the bread sit for another 20 minutes. This dries out the bread, allowing it to soak up the fruit juices without becoming soggy. You can also lay the bread out on sheets & let it sit on the counter overnight to air dry.
- While the bread is drying, wash all of your fruit & drain it well.
- Pull the tops off the strawberries. Slice the strawberries thickly.
- Slice the plums & discard the pits.
- Place the strawberries, plums & blueberries into a large saucepan. Add the orange, raspberry or almond liqueur for a richer dessert, if you like. Gently stir in the sugar & cinnamon. Heat the mixture to a simmer & let it cook for 5 minutes.
- Stir in the raspberries & remove the fruit from the heat.
- Cut the crusts off the bread.
- Line your casserole dish with cling wrap, making sure that at least 2″ overhangs the edge. You may need to lay one sheet across the width & one across the length.
- Press half of the ‘crustless’ bread slices into the bottom of the casserole dish. Arrange them with the edges overlapping so that they make a complete crust.
- Use a slotted spoon to scoop the fruit out of its bowl & into the casserole dish on top of the bread. Keep the leftover juices, because you’ll use them later.
- Arrange the other half of the bread loaf on top of the fruit. Press it down firmly.
- Cover the bread completely with cling wrap. Place a plate that fits just inside of the casseroles dish on top of the cling wrap. Weight it down with two or three small cans of soup or a large can of tomatoes. Refrigerate the pudding for 8 hours or overnight.
- Take the pudding out of the refrigerator & remove the cans and cling wrap. Turn the pudding out onto a serving plate & remove the cling wrap. Pour the reserved juices over the pudding & sprinkle just enough sugar on top to lightly coat it.
- Cut the pudding into wedges & serve it with whipped cream & fresh mint for a garnish.
Chef’s Note: The best way to ensure an absolutely perfect dessert is to use top of the line food prep machines, so we suggest that you check out the variety of reliable & economical kitchen essentials available at CS Catering Equipment.
Posted by Trish | Under News, Saucepot
Monday Nov 12, 2012
If you’re shopping around for a new stove, you’ve already noticed all the different styles and features available on today’s models. Before you get into the fine details, you’ll need to decide whether a gas or electric stove is the best option for you. Although both types get the job done, there are differences between the two you should consider before you buy. Since both types come with different considerations, you’ll also need to know the tips and tricks for cooking on each.
Electric stoves are often cheaper than gas stoves. The price differences vary by make and model and might be less than $100 or close to $200. While price shouldn’t be a primary concern, as sales and promotions may erase the difference, you may need to consider this factor if your budget and time is limited.
Gas stoves require a stove line for installation. If you live in an area where natural gas is a common energy source, your home might already have a line. Since gas leaks pose a safety hazard, the stove must be connected properly.
A newer home or home in an area where electric is more commonly used for appliances should have the necessary connections for an electric stove. If you already have an old electric stove, installing a new one usually involves following the original wiring.
Gas stoves, for safety reasons, have sealed burners. Since the burners are covered, cleaning is usually easy. If you make a mess, you can simply wipe it off the stove using a cloth and the cleaning chemical the manufacturer recommends for the stove’s materials.
With an electric stove, you may have coil burners or a sealed top with radiant heat, which is the more expensive option. Coil burners have drip pans you’ll need to remove to clean. If you don’t keep up on the cleaning, the drip pans may discolor or be difficult to properly clean when you need to. Electric stoves with closed tops are easier to clean and you can use the same method you would for a gas stove.
Some people feel a gas stove offers a quicker and more precise cooking experience than an electric stove does. With gas, you can control the cooking temperature by moving the dials or using the buttons on the front.
An electric stove isn’t always as precise with temperature as a gas stove. However, if you take note of cooking times for different items when you start using your electric stove, you can gauge the correct cooking times and temperatures to avoid cooking mistakes on future use. Keep a notebook or journal handy, so you can track the ideal heat and cooking times for foods on your electric stove.
Once you’ve decided what type of stove you want, compare the features of each. Common features include a timer, clock and alarm combination and pre-set temperature buttons. Look at popular models, such as a Rangemaster Classic Deluxe, to create a wish list of features for your new stove.
Posted by Trish | Under News
Thursday Jul 19, 2012
The human body requires about two liters of water each day for optimal health. This amount rises if you live in a hot or dry climate, do any amount of physical activity or have certain health conditions. Just half an hour working in the garden can cause you to need an additional 16 ounces of water. Swapping sugary or caffeine-filled drinks for glasses of water will increase your intake while lowering the amount of calories you consume. If you are having trouble drinking two to three liters of fresh water each day, you may need to try a few tricks to remember. There’s no need to sit and guzzle glasses at the end of the evening if you work new habits into your daily routine.
Add a Little Flavor
The taste of even the cleanest filtered water can be boring and bland if you are used to sweet sodas and coffee. Start by removing any undesired odors and flavors from your water by filtering it. An inexpensive pitcher can save you hundreds of dollars over bottled water each year and produces less waste. Once your water is clean, add a touch of flavor. A slice of lemon, cucumber or orange will make you excited to sip again. A single herbal tea bag will slowly increase the flavor of a cold glass of water. You don’t have to heat up the water. If you can enjoy the taste of peppermint or chamomile tea without added sugar, you will still enjoy all the benefits of drinking more fluids without the added calories.
Keep Water on Hand
You can’t remember to drink at least six ounces of water every waking hour if you have to leave something engaging just to get a fresh glass. Invest in a water bottle that holds at least half a liter and keep it within your reach at all times. You can take a sip every few minutes, keeping you evenly hydrated. Trying to drink two liters all at once at the end of the day can cause serious electrolyte imbalances. You can make marks on the water bottle to track your intake throughout the day with a washable marker.
Drink When Eating
Drinking a full eight-ounce glass of water before each meal will help with digestion. It will also ensure that you reach your water intake goals without a lot of extra effort. Many people confuse the feelings of thirst for hunger. This leads to overeating and dehydration. Insufficient hydration makes it even harder to digest your food properly. Finish a glass of water and wait 10 minutes before picking up your fork. You will likely eat less and experience less ingestion.
Try a Straw
Investing a dollar or two in a fun straw can give you a surprising boost in your water intake. Research has shown that people tend to drink more total fluid when sipping through a straw. Get a reusable straw and a small bottle brush for cleaning it. Many water bottles also feature snap-on straws that slip into the lid for easy storage.
Eat Raw Fruits and Vegetables
Don’t overlook the amount of water found in a salad or a snack. Adding more fresh fruits and vegetables to your diet will provide a boost of fiber, vitamins and water. Some of the best foods for increasing water consumption include apples, grapes, romaine or green leaf lettuce, tomatoes, cucumbers and squash. Pair a better diet with plenty of fresh water from a source like angelsprings.com and start enjoying better health.
Posted by Trish | Under 24 Hour, 3 Starfruits, Italian Cuisine, Mexican Cuisine, Restaurant Review, Traditional American Cuisine
Tuesday Jun 26, 2012
Generally speaking, I don’t share a lot of editorial on FoodAskew. However, this was sent to me and I think it’s a terrific tool to know how to tip for various service industries. Most Americans are accustomed to tipping wait staff at restaurants, but there’s a lot of other areas in the service industry where individuals deserve a tip, but are often under tipped or not tipped at all just because the customer is unaware of how much tip is customary or that one is customary at all!
Boom – that’s where you need to go. It’s interactive, so once you click on ‘To the Tip Guide’ at the bottom, you can select the general service area (restaurants, travel, cosmetics, etc) and narrow it down from there for the specific service. The tool will tell you the customary rate and even has a calculator so you can enter in the fee and what percentage and it’ll tell you the tip.
This would be a fantastic app for my iPhone (hint, hint) but is still great if you’re dealing with an in-home service or know how much you’ll be paying ahead of time before your next service appointment.
I’m happy to say that after checking out every service person I tend to use, I’m within range on the customary tipping scale, except for one – I’ve got to remember to pack some extra cash for my next business trip to tip the maid! I also seem to naturally be following all the basic rules except for one – if I received bad service, I won’t tip, regardless of whether or not I plan to come back. While tips are customary, I still believe you have to earn a tip and at least do a satisfactory job to get it.
Thanks to HospitalityManagementSchools.org for creating this handy tool & sharing it with me to share with you!
Eldorado Hotel Casino
345 N Virginia St.
Reno, NV 89501
EldoradoReno Tivoli Garden’s Page
This is a solid 24 hour cafe in a casino. I’ve been to a number and this one gets my vote. The french toast I was served for breakfast was thick and they did not skimp on letting the egg batter soak in before cooking, like you’re supposed to! The sausage was thick and good, though the casing was a bit tough (had to use a knife, the fork alone was not doing it).
Our server was very pleasant and we were served quicker than I’d anticipated. It’s very conveniently located near the hotel elevators for late night munchies as well. I didn’t sample the desserts since we had breakfast there, but I have to say I missed out by the looks of things in the case as we paid the check. I’d happily go there again when staying at the Eldorado (or even the connected Silver Legacy) for some any time grub.