If you sit in a suite at Staples Center for the Grammys, you’re going to eat well. Here’s a look at some of the foods that VIP guests will munch on while nominees perform.
Short rib with with almond-dusted asparagus, grilled lemons and mustard demi sauce is up for grabs.
A 72 oz. porterhouse steak is available as an upgrade, with sea salt encrusted smashed potatoes, roasted baby vegetables, creamy horseradish and house steak sauce. (It’s Staples Center Executive Chef Manny Slomovits’ favorite.)
Slomovits calls this the “dancing duet of lobster mac and cheese and bacon mac attack.”
According to Slomovits, his team will make enoughsushi this week to roll all the way from Staples Center to Dodger Stadium.
Among the offerings for all different diets: vegan chips.
Slomovits calls these “snacks on snacks on snacks.”
Artisinal beef jerky is among the menu highlights.
Other tastes: kale salad and chicken sandwiches.
The chef calls his toast and toppings “earth, smoke and fire” for the grains, smoked fish and fire-roasted hummus.
Guests go home with a sweet bite: macaroons and custom Grammy tarts from LA’s Artelice Patisserie.
They don’t skimp on shrimp.
Yes, there’s fruit, too.
And plenty of champagne.
This is probably the only place you’ll find gramophone ice cubes.
The drink called Smokin’ Sunset combines vodka, blood orange lemonade, kumquat and rosemary.
love coffee. I like kombucha. But together? I just don’t see how it’s going to work.
Komboffee is the brainchild of award-winning coffee roaster Frank Andrews, 44, of Frankie’s Beans in Darlinghurst and his former manager turned kombucha maker Alex Pirra, 34.
Frank says it was a happy accident that started out of curiosity. What would happen if they combined the two?
He was experimenting with using alkaline water to make cold brew coffee and getting good results. The pH of the water made for a deeper, quicker extraction that meant he only had to brew the coffee for two hours rather than up to 24 hours, and there was less chance of it oxidising.
Kombucha is tea and sugar left to ferment and bubble away, so Alex brewed a mix of black and green organic tea for kombucha with alkaline water and found it brought out the fruit flavours in the tea.
Komboffee is a mix of Frank’s cold brew and Alex’s kombucha, both made using alkaline water.
Komboffee, the newest coffee hybrid.Source:Supplied
Weird? Yes. Delicious? Surprisingly, also yes.Source:Supplied
The $6, 250ml bottle is served cold from the fridge, but Frank fills my glass with ice because he thinks it tastes best chilled.
It comes in a glass bottle. You can see sediment at the bottom, but it blends away once you give it a good shake.
Poured over ice, it’s a cloudy, pale golden colour. It looks a little bit like cider or an unfiltered beer without the head. It’s definitely not the dark coffee colour I was expecting.
Komboffee doesn’t look like you’d expect it to.Source:Supplied
It doesn’t taste like I’m expecting it to either.
There’s no hint of coffee to it. None, zip, nada.
If I hadn’t opened the bottle myself, I’d swear my glass contains peach iced tea.
It’s fruity and floral and citrusy, and I’m trying to get my head around it. Just as I’ve given up, I get a hint of coffee on my back palate.
It gets stronger as I drink, but it’s a background flavour just peeking through. It doesn’t have the bitterness or pungency of cold brew. It’s gentle and it lingers.
There are two serves in a bottle and the second glass is completely different. The ice has melted and it tastes as if the flavours have switched position. Now it’s the coffee I taste first, followed by fruit. It may be that it’s a cumulative effect, or perhaps the coffee notes come to the fore when the drink isn’t as cold.
Mmmm so cloudy.Source:Supplied
I like it. It’s light and refreshing and a great option when you need a caffeine fix on a hot day and can’t stomach the thought of steamed milk.
But be warned — a 250ml bottle has the equivalent caffeine of 3.45 espresso shots. Yet, when Frank tells me this my adrenaline hasn’t spiked, and I can still hold my cup without it shaking violently.
It’s because cold brew coffee releases caffeine into the body differently to a standard espresso shot. It’s a slow burn that makes you feel energised for longer rather than giving you an instant buzz like a can of energy drink.
I’m also impressed to learn that komboffee has the same health benefits as kombucha. It’s full of antioxidants, good for the gut and because cold brew coffee has lower acidity levels than the hot stuff, it’s also gentler on the stomach. And being sugar free, it only has about 26 calories per serve.
It definitely doesn’t taste like it has the equivalent of nearly 3.5 espresso shots.Source:Supplied
Komboffee has been available for about two months, and Frank says customers are slowly embracing it. It’s a bit of a push to get them to try it, but once they do, they’re converted. Some of his biggest fans have been American tourists staying at the Diamant Hotel across from the cafe who are used to drinking cold coffee and are encouraging Frank to export komboffee.
It’s a tempting proposition. According to a report from Grand View Research, the global ready-to-drink tea and coffee market is expected to be worth $162 billion by 2024, and even a small piece of that would be lucrative.
When Frank and Alex started their little experiment, there was no one else doing komboffee on a commercial scale, but a quick Instagram search of #komboffee will show you Esprezzo cafe in Perth had it on the menu in 2016, and health-focused instagrammers are making their own version at home.
Komboffee is a portmanteau coffee trend I can get behind. But the avogato, and yes I’m talking about an affogato with avocado abomination, is taking it a step too far.
Aloo Dahi Chaat is a street chaat from north Indian streets. Any hawker, who sells aloo tikki chaat also have an option of aloo dahi chaat also, especially during Navratri, these hawkers sell aloo dahi chaat. Aloo dahi chaat is an easy chaat recipe and very quick to prepare also if you have boiled potatoes ready. Alo good thing about this chaat is that it contains less oil as compared to other chaats, so on healthy note also, aloo dahi chaat is a good chaat option.
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I mentioned that hawkers have this chaat during Navratri for sure, but in that, they add fasting salt (sendha namak) in this chaat. We can prepare that vrat aloo dahi chaat also in the same way, just replacing the salt type, rest all remains same.
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Here, I am sharing the normal aloo dahi chaat recipe done with regular salt and black salt. Also sometimes i add Dahi Bhalla also in this chaat. I add both green chutney and tamarind chutney in my recipe.
Peel off the skin of boiled potatoes and cut them into medium size cubes. Heat oil in a frying pan and fry the potato cubes till they are golden brown in color. Take a bowl and mix salt, red Chilli powder, roasted cumin powder, and chat masala.
Now add the potato cubes and wrap in the above mix. Add sugar in the curd and mix. Now add curd, black salt, green Chilli and chopped coriander leaves. Add pudina chutney and tamarind chutney. Aloo Dahi Chaat is ready.
Vermicelli kheer Is also Known as Seviyan Kheer, This Is the First time I am posting an Indian dessert which is very loveable dessert. today I will teach you how to make tasty vermicelli kheer at home, I will use a very simple and perfect method. follow the step by step guidance.
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Preparation for Vermicelli Kheer Recipe
Vermicelli: 1 Cup (around 100 gm)
Milk: 5 cups
Sugar: 1/2 cup
Ghee: 1 tbsp
Cashe wnuts: 10
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How to Make Vermicelli Kheer
Dry roast the vermicelli first. Roast till it is light brown in color, Keep aside. Add ghee in a pan and fry cashew nuts and broken almonds. Keep aside, Pour milk in a heavy bottomed pan and bring it to boil. Add roasted vermicelli and keep stirring, Let it cook in the boiling milk until it is soft to eat. Add sugar now and let it dissolve completely and Add cashew nuts and almonds. Serve it hot or refrigerate it for an hour and serve chilled. Now Your Vermicelli Kheer is ready.
As any self-respecting breakfast-lover will tell you, March 7 is National Cereal Day, and you’re going to want to put on your brunch-day best for this one. Post will be rolling out two new Honey Brunches of Oats cereal flavors in celebration of the big day: Chicken and Waffles cereal and Maple Bacon Donuts cereal (yum!). Originally made in Canada, these sweet and savory cereals will hit Walmart shelves for a limited time beginning on March 7, so have your spoons (and maple syrup) ready.
And, as a truly fun treat, these cereals will embrace both the taste and look of their breakfast counterparts. Yep! That means the Chicken and Waffles cereal will feature mini chicken drumsticks and tiny waffle shapes, while the Maple Bacon Donuts flavor will feature doughnut-shaped cereal sprinkled with individual “bacon” bits. Boxes will sell for $2.98 each, and once they’re gone, they’re gone for good.
Check out these pics for a sneak peek at what to expect from this breakfast treat!
Have you ever wondered why some people soak nuts and seeds before eating? Most people believe that soaking nuts makes it tasty and easy to digest. However, soaking nuts before eating has immense health benefits too.Phytic acids, tannins and other toxic substances present in the nuts, seeds and grains are not fit for consumption. They can cause many health complications especially to those who are sensitive to phytic acid and tannins. Soaking nuts also helps to cleanse colon and keeps your intestines healthy. Some grains should also be soaked before eating as they also contain some harmful substances for humans. It is also true that most people won’t find any discomfort after eating unsoaked nuts. However, in the longer run, it can pose health problems as only a limited amount of phytic acid can be tolerated by a person at a time.Here are some health benefits of soaking nuts and seeds before eating.
1.Soaking Removes Phytic Acid: Raw nuts are coated from outside with phytic acid.This phytic acid benefit the nuts but not humans. Too much of phytic acid in human body can cause gastrointestinal problems and can interfere with the absorption of nutrients (especially minerals). Soaking nuts before eating removes phytic acid from them.
2.Prevents Irritable Bowel Syndrome: The enzyme inhibitors present in the nuts cause gastrointestinal problems including irritable bowel syndrome. However, soaking removes enzyme inhibitors in nuts and seeds. This makes them safe for consumption, especially to those who are already suffering from gastric problems.
3.Soaking Also Removes Tannins: Most people are allergic to tannins (which can also be found in black tea) present in nuts. Tannins may cause digestive problems and other health issues if the individual issensitive to it. Therefore, it is better to soak the nuts to remove tannins content from them.
4.Promotes Colon Health: Soaking nuts before eating them also helps to cleanse your colon thus removing the harmful toxins. It also helps in the better absorption of nutrients. Eating nuts without soaking them causes irritation and discomfort to the intestines. This makes the colon less functional and there is minimum digestion of food.
5.Increases Mineral Absorption: Phytic acid blocks the absorption of minerals in the body. This can result in deficiency of minerals such as iron, zinc and magnesium.
6.Nuts & Seeds High In Phytic Acid: Almost all nuts such as walnuts, almonds, cashews etc are high in phytic acid. Seeds also contain phytic acid which includes sesame seeds, pumpkin seeds, flax seeds, sunflower seeds etc. It is important to soak them if you are going to eat these nuts and seeds in larger quantities at a time. Grains such as oats, barley and wheat also contain phytic acid.
7.Steps To Soak Your Nuts & Seeds: To get the most out of nuts and seeds, you must soak them before eating. Put the nuts or seeds into a large bowl containing water. Add 2 tablespoons of sea salt and cover it with a lid. Soak the nuts or seeds for about 6 hours. You can also leave it overnight. Rinse them and dry well in an oven but not higher than 150 degrees. Remember to use boiled or filtered water for soaking.
8.Soaking Grains: There are some grains that also contain phytic acid such as wheat, barley and oats. While soaking these grains don’t forget to add a tablespoon of apple cider vinegar or lemon juice into the soaking water. This aids in the easy removal of toxic coating present in these grains.
These are the benefits of eating nuts and seeds before eating.
Prepare the pumpkin recipe with this sweet and sour twist. Kids would just love this.
One small knob of tamarind
An inch of jaggery
1/2 Tablespoon red chili powder
3-4 whole dried red chilies, each broken into two
Salt to taste
One tablespoon black mustard seeds
10 Crushed cloves of garlic
1 Tablespoon butter
One tablespoon oil
20-30 curry leaves
How to prepare
Dice pumpkin after taking off the outer skins into 2-inch pieces.
Place it in a pressure cooker. Add tamarind, jaggery, chili powder and 20 millilitres of water.
One whistle is enough to cook the pumpkin. Make sure not to overcook it to a pulp. Set aside the cooker. Now, add some salt then mash the pumpkin lightly. Avoid turning it into a mush.
For a condiment, pour ghee and oil in a large spoon and place it over medium heat. Now, add crushed garlic and wait for it to turn brown. Now, add mustard seeds and red chilies, and let them crackle. Now, throw the curry leaves in it. Immediately transfer the condiment into the pumpkin mash.
½ tsp mixed herbs, basil, marjoram, oregano, rosemary, sage, thyme
1.Firstly, in peel the skin of potato, use same sized potato preferably less starchy.Chop them to thick wedges cutting each potato to 8 wedges.Further, boil the potato wedges for 3 minutes adding little salt in the water.
2.Drain the water and keep potatoes aside. cool completely.Coat the potatoes with 2 tbsp oil.Further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs.
3.Mix well making sure the corn flour gets coated uniformly. freeze the leftover potato wedges and use for atleast 3-4 month.Bake at 180 degree celsius for 15-18 minutes or till the potatoes are golden and crisp.Alternatively, deep fry the potatoes into hot oil.
4.Stir occasionally, till the potatoes turn golden brown and crisp.Sprinkle wedges with salt and chilli powder before serving.Finally, enjoy spicy and crispy potato wedges with tomato sauce.
Chip and Joanna Gaines continue to give their fans what they want: decor inspiration, their signature aesthetic, and, in this case, caffeine. A spokesman for the couple’s Magnolia lifestyle brand recently confirmed they would be opening a coffee shop in Waco, TX, by the end of the year. John Marsicano told People, “An official name for the coffee shop has not yet been announced, but we’re excited to share more details in the coming weeks!”
The coffee shop will join the many other businesses the former Fixer Upper hosts have opened in the town. In addition to the Magnolia Market home store, Chip and Joanna have also opened the Silos Baking Co., known for its rich cupcakes, as well as the Magnolia Table sit-down restaurant, which offers a hearty menu and breakfast all day.
According to the Waco-Tribune Herald, the forthcoming coffee shop will feature indoor and outdoor seating, as well as a convenient to-go window. (There will, of course, be pastries, in addition to coffee and tea.) For anyone already making arrangements, it will be located at 418 S. Eighth St. — around the corner from the famously repurposed silos, where Magnolia Market is located. In the meantime, check out very pleasing pictures of Chip and Joanna’s existing food ventures ahead.
The next wedding on my radar isn’t until November, but I’m really hoping I receive another invitation soon and that this five-tier literal cheese cake is on the menu. This thing of beauty from Costco is called the Sid Wainer & Son Cheese Lover Artisan Wedding Cake ($440), and it will make you forget any combination of vanilla cake and buttercream frosting ever existed.
You can actually order this “cake” online from Costco, and it ships within two to three days; yes, shipping is included in that steep price tag. The gourmet cheeses include a Red Leicester (similar to an English cheddar), a Danish Blue (subtle and tangy), and a Murcia al Vino (a “drunken goat cheese”), all from Sid Wainer & Son, which has quite the impressive cheese selection. All in all, it’s 24 freaking pounds of cheese, and it serves between 105 and 150 people.
To transform the cheese wheels into a wedding-worthy treat, you just stack them with the largest wheel on the bottom, and go to town with the decorations of your choice. Flowers, ribbons, and other wedding decor accessories are not included. Better yet, why bother waiting for a wedding? Invite yourself (and and everyone you care about) to a cheese-and-wine party of your own.