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Lemon Tahini Salad Dressing This delicious and easy vegan lemon tahini dressing is oil-free and perfect on salads. It's made with just a few simple ingredie...
source: www.yummymummykitchen.com
Minggu, 12 Maret 2017
Kitchen Nightmares - Bella Luna - CLOSED
Episode Recap
Chef Gordon Ramsay visits Bella Luna in Easton, Pennsylvania, an Italian restaurant owner by Rosario Scollo. She bought the restaurant for her son Gianfranco to celebrate him completing culinary school. The restaurant is a family run business with Rosario's son Maurizio also working in the restaurant as Manager. The customers aren't thrilled with the poorly cooked food or the hairs that have been found in dishes. The décor is terrible, manager Traci thinks it looks like a morgue, she also criticises Rosario's leadership skills and believes her to be very disorganised. Gordon arrives at the restaurant and is pounced on by Traci, who throws herself upon Gordon, and is clearly pleased to see him! Gordon enters the restaurant and sits down with Rosario who assures him that they only serve fresh food and never use frozen food. She believes that the customers are the problem, that they are used to poor quality frozen food that they are unable to appreciate freshly cooked, authentic Italian dishes.
Gordon sits down to sample the food and orders the Mussells Marinara, Veal Saltimbooca and a Penne pasta dish. Gordon tastes the strange looking veal dish and is not impressed, it is over cooked, under seasoned and there is too much flour in the sauce. The penne pasta dish is just as unimpressive. Gordon hands some yellowing herbs to Traci and declares that it tastes like baby vomit. Finally the Mussels Marinara is brought out to Gordon, which has very few mussels and plenty of marinara sauce. Gordon finds the mussels chewy and asks whether they are frozen, it is confirmed they are frozen, despite Rosario's assurance that everything is fresh... Gordon goes to speak to Gianfranco about the frozen mussels and his defense is that the menu is so large they can't keep fresh mussels as they would not sell them, he wants to take them off the menu.
Gordon returns to observe a dinner service and with Gordon in town the place is fuller than usual. He discovers that they don't have tickets for orders, just scraps of paper with orders written on. The cooks defrost shrimps in the microwave, Gordon finds that frozen chicken has been defrosting in a sink and begins to question Rosario's claims of everything being fresh. Gordon decides it is time to inspect the walk-in and freezer and finds container after container of frozen chicken. Rosario tells him that they buy the chicken in fresh and then freeze it, which somehow doesn't mean that they are serving frozen food, she continues to insist that the food is fresh. The walk-in is no better, there is mouldy food and food well on it's way to being mouldy. Rosario has the usual excuse of the produce being her own or being stored for someone or something else. Gordon tells Traci to shut down the service and ask the guests to leave. Gordon tries to talk to Rosario who continues to be in denial about the restaurant.
The next Gordon sets up a fake trial in a public building and puts all the staff on trial. The crimes are the usual, Rosario is too laid back and lets people walk all over her and Gianfranco has lost his passion in the kitchen. Everyone goes on the defence of their crimes and the trial is over. Gordon isn't finished yet though and brings in locals who have previously dined at Bella Luna. The main complaints are about the poor food and one woman believes she had sour, off cannelloni. After the court room, Gordon brings everyone back to Bella Luna, which has had a makeover over night with new furniture and new tableware. There is a new menu, which has been significantly cut down and is made only with fresh food.
For relaunch evening, Gordon invites the disgruntled customers from the earlier town hall trial. They are impressed with the décor and after some hiccups with the service they are impressed with the food. The relaunch services starts smoothly but Gianfranco struggles with the new ordering system on proper tickets. He tries to send out the most ridiculous lasagne and Gordon catches him doing so. He takes him outside and shouts at him to get it together before chucking the lasagne on the floor. The relaunch was a success overall, despite some hiccups.
What Happened Next?
Bella Luna Ristorante closed 3 and a half months after filming. Rosaria says they did not fail but had a dispute with the landlord and business was up threefold after filming. The landlord however, claims they had not paid the lease in months. After the closure, it emerged that they had been selling alcohol with an expired license. The owners are currently looking for a new premises so watch this space. DeLorenzo's restaurant opened at the address in April/May 2014, reviews so far are good.
Extra Reading
Bella Luna Yelp Reviews
Bella Luna, site of 'Kitchen Nightmares' taping, illegally sold alcohol, state police say
Bella Luna could've succeeded after "Kitchen Nightmares" former owner says
'We didn't fail,' says Bella Luna Ristorante owner ahead of 'Kitchen Nightmares' show
DeLorenzo's restaurant will move to former Bella Luna building in mid-April
source: www.realitytvrevisited.com
Sabtu, 11 Maret 2017
Kitchen Nightmares: Which restaurants are still open, and which ones have closed?
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| Photo Credit: baltimorepostexaminer |
We as viewers followed Chef Ramsay as he ventured from restaurant to restaurant trying to save the failing businesses and repair broken relationships. The series aired for 7 seasons before ending in 2014.
Since Gordon Ramsay ended 'Kitchen Nightmares,' many fans wonder which restaurants have stood the test of time, and which ones did not.
As of right now, the restaurant closure rate stands at a shocking 69%. The restaurants that are still in operation stands at 31%. Most of the restaurants featured earlier in the series have since closed.
Here is a list of the restaurants that have closed:
- Bella Luna
- Mangia Mangia
- Kati Allo
- Old Neighborhood Restaurant
- Amy's Baking Company (YAY!)
- Chappy's
- Mill Street Bistro
- Sam's Mediterranean Kabob Rooms
- Levanti's American Bistro
- Charlie's Italian Bistro
- Chiarella Ristorante
- El Greco
- Michon's
- Zocalo
- Burger Kitchen
- Mike and Nellie's
- Blackberry's
- Zeke's
- Cafe Tavolini
- Downcity
- Davide
- Grasshopper Also
- PJ's SteakHouse
- Classic American
- Sushi Ko
- Fleming
- Anna Vincenzo's
- Mama Rita's
- Mojito
- Bazzini
- Flamangos (The Junction)
- Hot Potato Cafe
- Cafe 36
- Sante La Brea
- Fiesta Sunrise
- Jack's Waterfront
- Hannah & Mason's
- J Willy's
- Black Pearl
- Trobiano's
- Giuseppi's
- Handlebar
- The Secret Garden
- Campania
- Lelas
- Finn McCool's
- Sebastians
- Seascape
- The Mixing Bowl
- Dollons (Purnima)
- Peters
- The Olde Stone Mill
- Lido diManhattan (restaurant is thriving and has the same owner)
- Casa Roma (Renamed)
- Le Bistro
- La Frite
- Spanish Pavillion
- Capri
- Kingston Cafe
- Oceana
- Leone's
- Luigi's D' Italia
- The Greek at the Harbor
- Park's Edge
- Cafe Hon
- Spin A Yarn Steakhouse
- La Galleria 33
- Barefoot Bobs
- Mama Maria's
- Ms Jean's Southern Cuisine
- Olde Hitching Post
- Nino's Italian Restaurant
- Yanni's Greek Restaurant
- Prohibition Grille
- Pantaleone's
- Zayna Flaming Grill
(All facts and figures courtesy of realitytvrevisited.com).
source: blurbalexchange.blogspot.com
Greetings and Salutations!
Ah, World Kitchen, the company that purchased Corning's consumer products division in 1998 which, incidentally, included Pyrex. Don't you fret, I will be touching on the original Boro-Pyrex in the future because World Kitchen changed it's formula from Borosilicate to cheaper Soda Lime when it moved production to China. (That is another post)
Segue!!!!
What exactly IS real CorningWare?
CorningWare was a happy accident, or rather the product of a malfunction. You see, it was way back in 1953...... (Queue flashback music here)
Mr. S. Donald Stookey of R & D was testing a type of glass plate used in early TV production..... The furnace malfunctioned and the temperature rose from 600C (1112 F) to 900C (1652F). Surprisingly, the glass plate didn't melt into a glowing viscous pool, though it DID turn a funky shade of white. Which doesn't make for satisfactory television viewing. Convinced that the test was a failure, Mr. Stookey attempted to removed the tile of milky white glass from the furnace, but had a butter finger moment and dropped the tile on the floor. To his utter surprise, it did not shatter into a million pieces. On further inspection of this strange material it was discovered that the abnormal conditions within the furnace had crystallized the glass.
What does this mean? Normally glass is an amorphous "mix", meaning there is no organization to the molecules, thus light passes through. Once crystallization occurs, the order to the molecules begins to make the glass cloudy. Thus the white color. Another characteristic of normal glass is thermal expansion, meaning it expands when it is warmed and contracts when it is cold. Some forms of glass, such as Boro-Silicate (Pyrex) have much less expansion, meaning that the glass will not shatter or break during temperature changes such as oven baking. One of the advantages to this partial crystallization of glass is that thermal expansion is reduced to almost zero. This is why Pyro-Ceramic glass (Old CorningWare) can be taken directly from the refrigerator and placed on the stove, or moved from the freezer to a hot oven without shattering. Don't try that with the modern stoneware.
This material was so completely awesome that Corning began manufacturing missile nose cones out of it. Suddenly, in 1958 it was realized that this new "space age" material would be a great cooking receptacle.
And so was released the first piece of "CorningWare" from the plant (I think it was the New York plant, but it might have been the West Virginia plant)
1966 - An "Amber-transparent" Pyro-Ceram is developed, but not released in the US for fear of reducing sales of both Pyrex Ovenware and Pyro-Ceram white CorningWare. This product would eventually become "Visions", manufactured in Avon, France in the late 70s.
1966 - My parents received a bunch of the Cornflower printed CorningWare as wedding gifts (some of which I now use today along with pieces my grandmother has handed down to me as well - testament to it's durability and long life)
1972 - The dishes became slightly more straight sided and had larger side handles. But I will get into specific printed patterns at a later date, for there are many. And each one of us kids have amassed different patterns in our collections.
1975 - Merry Mushroom pattern released to coordinate with the "Merry Mushroom" collection sold only at Sears & Roebuck. The dishes were round like the buffet servers, but had lids from Pyrex's "Sculptured Ovenware" line.
1981 - "Visions" Amber by Corning (Avon, France) is introduced to the American Market due to slumping sales of White Corningware. It becomes so popular that the Martinsburg, WV plant begins production of Visions as well.
1989 - Non-stick surfaces added to Amber Visions in order to boost sales.
1995 - Shane, that would be me, buys his first 2 pieces of Corningware (Though I had grown up with my mom using the CornFlower from her wedding in 1966) For me, it was a French White "set". The 1.5 liter Souffle dish (without a lid) and a 10 inch quiche/tart dish. Love at first bake.
2000 - Borden, Inc declares bankruptcy and reorganizes into World Kitchen, LLC. World Kitchen begins manufacturing Stoneware facsimiles of "French White" constricted out of stoneware produced in in China. (Christmas of 2000 and 2001 saw the last "back stocked" F-3 French White Quiche dish pieces sold with an applied "Holiday" design on the inside bottom)
2007 - In a panic, Shane, that would be me again, runs to the store to purchase a 4 quart CorningWare dish to make a humungous casserole for some function which I cannot remember right now. Upon opening the box, Shane is completely dumfounded by the fact that it appears to be Stoneware instead of "Corningware". To make sure that insanity has not settled upon him, he checks his Souffle dish and Tart dish and several of the older Cornflower dishes that his mom passed on to him (cause they are still going strong after 40 years) and finds that they are completely smooth on the bottom, aside from the glass pour ripples. Annoyed, Shane calls World Kitchen to ask where he can purchase Pyroceram French White Corningware. Customer Service politely calls him a liar, stating that Corningware never produced French White (from 1978 - 1998) and it has only been produced in Stoneware since World Kitchen purchased the Corning Consumer Division. (Which brings me to the angst I hold towards the company)
2007 - Present - Shane has, and still does, obsessively comb through countless St. Vincent DePaul's, Salvation Army's, Good Will's and antique stores as well as perusing eBay, Etsy, Classic Kitchens & More, Ruby Lane and Replacements.com to hunt down Original Corningware pieces pre-1999 for both myself as well as friends and family members. (This is how collections start, right?)
2009 - To my surprise, World Kitchen re-released the CornFlower version of Pyroceram Corningware under the name of "Stove Top" which is funny, cause the original stuff (before they tampered with it) was always able to be used on the stove, in the microwave, in the oven and under the broiler as well as storage in the refrigerator and freezer. Evidently enough people have been screaming for it. I have no idea if this is a limited release or not, but it is available on their web site in both Retro Cornflower, European Herbs, White Swirl (which is limited edition), Sakura (cherry blossom), Simple Lines (black line swoops), Shadow Iris and and Just White. AWESOME!!!!! Though alas, still no return of the original French White.
But I have much less angst towards them for calling me a liar.
September 2011 - I decided to start this Blog in an effort to get any information I may have that might be helpful to fellow Corningware-ophiles out onto the Internet.
As far as pattern preferences are concerned.... I, technically, am a French White guy, but it's forte is really in the oven, not so much on the stove top, due to it's lack of handles. Because of this, I have several (OK, many) pieces of traditional "square" Cornflower and I am always looking for more pieces of Wheat... (All of which are P-series, prior to 1972 and have the smaller handle lugs)
From Casseroles to Sauce pots with clip on handles.....
Look forward to interesting pieces as well as some great recipes utilizing Corningware for it's intended purpose... On the Stove top as well as in the oven.
Incidentally, I use my big 5 quart Pot to make Boeuf Bourguignon, since I do not have an enameled Cast Iron pot big enough. Works like a charm... In fact, it's very similar to cooking in cast iron... Slow to heat, but once hot, it holds the heat well. From the stove top where I brown the beef, and right into the oven for 2 1/2 hours...
I am also interested in any Corningware stories any readers may have. I personally have dropped many pieces onto my Kitchen floor, which is tiled... Not a single piece has broken (Except for the stoneware one I bought on accident)...Would have served better as a boat anchor anyway.
Where is Your Corningware?
~~
source: www.corningware411.com
Gordon Ramsay Overload: Worst Insults from Hell
I really have a great love for fine cuisines and delectable food especially those made by amazing chefs. What more can you say if you get the chance to eat Michelin-star celebrity chef Gordon Ramsay's favorite beef Wellington and scallops on your dinner plate? Unless if you're one of the "lucky" guys inside Ramsay's kitchen brigade from hell, you will not be able to eat gourmet food but the most disgusting and stomach-churning insults you will ever hear in your lifetime. The venom from this temper- and tantrum-laden mouth of this fiery Scotsman can tear yourself apart so what are the worst insults he made?
Having seen his shows like Boiling Point, The F Word, and Masterchef, his famous role in the television cooking scene has always been Hell's Kitchen's and Kitchen Nightmares' chef from hell. With a new show Hotel Hell coming up, I will never ran out of typical profanities and insults from the man. It is a wonder if these verbal abuses can land him in court for harassment. How long can it take for you to snap with a torrent of verbal jabs happening all around you? Aside from the typical "piss off" he says, here are the worst insults that you really don't want to hear:
15. That, is absolute dog sh#t.
14. The dish is clumsy...just like you!
13. It looks like a dehydrated camel's turd.
12. You've got a palate like a cow's back side.
11. It's the kind of sh#t you serve to your sick rabbit.
10. You serve, they eat -- straight after they vomit.
9. It looks like regurgitated dog sh#t.
8. It looks like something out of a sewer's canal.
7. It tastes like gnat's piss.
6. F#ck me, you f#cking doughnut...pull your head out of your #ss!
5. That must be one of the worst combinations I've ever tasted in 21 years of cooking. Piss off, will you.
4. Right now I'd rather eat poodle sh#t than put that in my mouth.
3. You can't turn an oven on. You got no chance at even running a kitchen.
2. You come down to my kitchen again with a ridiculous hat on like that, I'll stick it in you f#cking sideways.
1. If that was the last thing in this country to eat, I'd f#cking starve.
Just to let you know that the following videos are filled with expletives, rants, and other insults that may offend you. You have been warned.
15. That, is absolute dog sh#t.
14. The dish is clumsy...just like you!
13. It looks like a dehydrated camel's turd.
12. You've got a palate like a cow's back side.
11. It's the kind of sh#t you serve to your sick rabbit.
10. You serve, they eat -- straight after they vomit.
9. It looks like regurgitated dog sh#t.
8. It looks like something out of a sewer's canal.
7. It tastes like gnat's piss.
6. F#ck me, you f#cking doughnut...pull your head out of your #ss!
5. That must be one of the worst combinations I've ever tasted in 21 years of cooking. Piss off, will you.
4. Right now I'd rather eat poodle sh#t than put that in my mouth.
3. You can't turn an oven on. You got no chance at even running a kitchen.
2. You come down to my kitchen again with a ridiculous hat on like that, I'll stick it in you f#cking sideways.
1. If that was the last thing in this country to eat, I'd f#cking starve.
Just to let you know that the following videos are filled with expletives, rants, and other insults that may offend you. You have been warned.
Just like a ravenous shark (play the Jaws theme song please...), Ramsay will go after you even if you made a small, honest mistake. What will you do when he starts talking crap at you? It's even worse that getting humiliated in front of thousands of laughing customers at a comedy bar. Gordon is way much better than Dave Chappelle or Pablo Francisco when hurling scathing remarks at you. He has made cursing an art form that he knows so well!
source: www.istoryadista.net
February Menu - Menu Plan Monthly
Happy February! A new month means a new dinner menu, so lets get right to it. Today I have my February Menu Plan. A few meals were carried over from last month that did not get made, so if you see a few repeats that's why. I hope you find something you like. As usual, red titles are past or linked recipes. If a recipe has {New} noted next to it those are recipes I'm working on and hope to post in the near future.
February Dinner Menu
Cracker Barrel Chicken Tenders, Brown Rice & Green Beans
Hillbilly Spaghetti Pie, Salad & TX Toast
Chicken Pot Pie & Salad
Chili Cornbread Skillet Salad & Fruit
Heart Shaped Pepperoni Pizza & Jell-O Poke Cupcakes {Valentines Day}
Not My Mama's Meat Loaf, Mashed Potatoes, Peas & Carrots
Salisbury Steak & Gravy, Pasta & Steamed Broccoli
Chicken Bombs, Baked Potatoes & Grilled Veggies
Chicken & Corn Chowder & French Bread
Pot Roast Chicken & Vegetables
Copy Cat PF Chang's Lettuce Wraps {New} & Fried Rice
Garden Harvest Chicken Stew & Wheat Rolls
Smothered Chicken , Rice & Sauteed Green Beans
Coney Island Hot Dogs & Sweet Potato Fries
Pork Roast & Vegetables W/Gravy
Grilled Ribeyes, Baked Potatoes, Pasta Salad & Roasted Vegetables
Navajo Taco's
Crock Pot Turkey Breast, Stuffing & Mashed Potatoes & Corn
Chicken Pot Pie W/Cream Cheese Crust
Beef & Bean Taco's & Cheese Quesadillas
Pizza Subs & Fresh Fruit
Copy Cat Taco Bell Mexican Pizza & Salad
Looking for more meal inspiration? Click here for a list of all my Monthly Menu Plans.
source: www.mommyskitchen.net
Getting back into running
There was a time a couple of years ago when I used to run every day before work. Running was the first real exercise I got into after about 12 years of doing almost no physical activity whatsoever, and so it will always have a special place in my heart (I even wrote about how I ran to Nottingham - well, kind of).
An awful lot has changed since my days of running 5k most mornings before work, not least the fact that my commute is currently around an hour rather than the 10 minutes it was back then. Nowadays I tend to eschew cardio in favour of lifting weights, and whilst running kick-started my weight loss and fitness journey, I'm more focussed on building muscle and toning my body.
However.
Whilst seeing my shoulders and biceps grow and watching the fat on my legs slowly (so slowly) turn into muscle is pretty exciting, there really is nothing quite like a run along a windy seafront, the breeze swishing your ponytail, your trainers pounding along the promenade.
And so it was that a new pair of rather jazzy new Asics running shoes* came into my life, and my old, battered but much-loved Asics runners were sidelined to the back of the cupboard (one cannot simply just throw out running shoes, you understand). After not running since November, I took them on a trial run (okay, jog - it's been four months) along the seafront on Tuesday morning.
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| Asics Gel Kayano Running Shoes, £145*, John Lewis |
Now, if there is one thing I have learned since running, it is that you should try and at least vaguely plan some sort of route or distance before you set off. And always remember the golden rule - if you run a certain distance away from home, you have to then come that same distance back (I know, it's a complex one). I did not really pay attention to either of these rules, which is how I found myself merrily jogging along 2.6 miles from my house and then realising that five miles is a little distance to run when you haven't actually pulled your running shoes on since before Christmas.
I think the exhilaration got me a little bit - that feeling of being totally powerful, in tune with your body; like you could achieve anything. However my body did not feel like quite the same slick, well oiled machine yesterday when it could barely achieve walking down stairs or getting into the bath the following day. Lesson learned - running is bloody amazing, but don't overdo it! One thing I do know is that the one thing that held up throughout the run even when other parts of me were trying to gently give me a nudge that I might have slightly overdone it, was my trainers. I massively recommend Asics trainers, and John Lewis have a fab range of running shoes whether you're a total beginner or a seasoned running pro. Running is such a great sport to get into and now it's coming into Spring, which brings with it lighter mornings and lighter evenings, it's the perfect time to dig out (or seek out) your trainers and rack up a few miles. I'm going to start fitting one or two runs a week into my routine - partly to add in some cardio and partly because I really do find that the fresh air and the act of running outside really clears my head and makes me feel absolutely great afterwards.
Are you a fan of running or do you prefer other activities?
*Post in collaboration with John Lewis, all opinions are my own
source: www.arosieoutlook.com
Coconut rice recipe | Thengai sadam | South Indian recipes
My brother is a big fan of coconut rice that my mom makes, I too just love it. Its very flavourful and simple to make too. My mom adds soaked and then fried urad dal to this rice, which makes it protein rich and flavourful too. Always the roasted urad dal and coconut is a flavourful combo,like in coconut thogayal.
Coconut rice recipe
Recipe Cuisine: Indian | Recipe category: Lunch
Prep Time: 1 hr soaking time | Cook time: 15 mins | Serves: 2
Prep Time: 1 hr soaking time | Cook time: 15 mins | Serves: 2
Ingredients
Rice - 1 cup
Urad dal(white) - 1/4 cup
Coconut, grated - 1/2 cup
Salt - As needed
Ghee - 1 tsp
Urad dal(white) - 1/4 cup
Coconut, grated - 1/2 cup
Salt - As needed
Ghee - 1 tsp
To temper
Oil /ghee - 1 tbsp
Mustard - 3/4 tsp
cashew nuts - 6
Green or red chilli - 4
Curry leaves - 1 sprig
Asafoetida - a pinch
Mustard - 3/4 tsp
cashew nuts - 6
Green or red chilli - 4
Curry leaves - 1 sprig
Asafoetida - a pinch
Method:
- Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use) for 3 – 4 whistles. Add a tsp of ghee and required salt and fluff the rice.
- Soak urad dal for 1 hour,drain the water and dry roast it in a pan until its turns golden brown and nice aroma wafts.
- Heat the pan with oil,temper with the items given under the ‘To temper’ table in order.Add the coconut and roasted urad dal and just give it a stir for 1/2 minute.
- Add it to the rice and mix well.
Notes:
- Roasting the urad dal well is a must,otherwise it will become chewy.
Enjoy the flavourful rice with vadavams or any tomato based tangy curry.
source: www.rakskitchen.net
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