My secret ingredient: Sichuan chilli bean paste | Chinese food and drink

Sichuan chilli bean paste is one of the most important and distinctive ingredients of Sichuanese cookery. It’s often called Pixian chilli bean paste because it’s made in Pixian, just outside the capital Chengdu. Usually it’s made with broad beans – not soya beans – and a particular variety of local chillies called er jing tiao. It’s used in lots of famous dishes like mapo doufu, twice-cooked pork, and lots of hearty home-cooking in Sichuan. My father puts it in shepherd’s pie; it just has this extra level of savouriness and deliciousness and a slight edge of spiciness.It’s a

Read More

Read More

Legal Professional General James Issues Report Detailing Hundreds Of Thousands Of Pretend Comments, Revealing Secret Campaign To Affect Fccs 2017 Repeal Of Net Neutrality Rules

Experience in substantive and related secretarial, clerical, or different accountable work could also be qualifying as long as it supplied evidence of the information, expertise, and skills (KSA’s) essential to carry out the duties of the place to be crammed. Trades or crafts experience acceptable to the position to be stuffed may be creditable for some positions. For sure positions coated by this normal, the work could also be acknowledged as sufficiently technical or specialised that graduate research alone might not present the information and expertise wanted to carry out the work. In such cases, companies may use selective factors … Read More

Read More

Design is one secret ingredient for thwarting food waste

Like every product, food is designed.

Like most French people of my generation, I grew up eating Petit Ecolier biscuits. They are delicious biscuits draped with a layer of chocolate imprinted with the image of a schoolboy wearing a beret and carrying a basket. You start by eating the corner, then the sides and finish with the chocolate layer. Un délice.

It wasn’t until recently that I realized that those biscuits had been designed. They are the result of a number of intentional decisions taken at the development phase. A brand manager had created the concept, a food scientist had

Read More

Read More

Is Baked Alaska the Secret to a Long Life?

The cake is made with blueberry, vanilla and strawberry ice cream (blue, white and red are the colors of the French flag). It can be homemade or store-bought, which isn’t a compromise. If you’re using homemade ice cream, you can spread it into the loaf pan — your mold for the dessert — straight from the churn. If what you’ve got came from the freezer, cut it into chunks, turn it into a bowl and go at it with a wooden spoon or a sturdy flexible spatula. Pound and mash and mush, and no matter how satisfying it feels, stop

Read More

Read More

Mediterranean Restaurant Is Springfield’s ‘Best-Known Secret’

In the more than 20 years Nadim’s has been open, the restaurant has earned the local’s admiration and support with its authentic Mediterranean cuisine and dedication to the community.

Just about everyone in Springfield knows Nadim’s.

The restaurant participates in many downtown events and fundraisers like the Springfield BID’s Out to Lunch Concert Series, SantaCon, “Bowties and Beers” Suit Up Springfield, and “Culture & Cocktails” Springfield Museums.

Nadim’s Downtown Mediterranean Grill is currently taking donations to provide tasty meals to health care professionals at Baystate and Mercy hospitals during the pandemic.

Yelp foodie Jason D. of Springfield may have said

Read More

Read More

Durham’s Main Street Cafe & Bakery a small town’s best-kept secret

DURHAM — A little more than one year ago, one of Durham’s landmarks, the restaurant that’s served customers since the 1920s, was about to close due to severe flooding in the area.

But Kris and Mark Wiebe stepped up to the plate.

Main Street Cafe served as a gathering place for generations of patrons. Area college students, out of towners, and locals alike trekked to Durham – population, 85 – for homemade biscuits and gravy, brown sugar syrup on pancakes, German specialties, and Friday night buffets. 

In August 2019, Kris and Mark Wiebe purchased the downtown eatery, cleaned up the

Read More

Read More