Amazon has scared grocers — and others — the world over – Axios: “Be smart: That’s why it seems best to ignore forecasts that Amazon will dramatically change Whole Foods culture, its fare, and operating style. Instead, he will want to embrace Whole Foods high-end quality brand, and hope it washes over onto cut-rate Amazon reputation.”
Don’t have a restaurant nearby? Don’t want to walk 5 blocks, wait 10 minutes, spend $10??
With a little planning, a pantry, and a freezer you can have my version of soup called “Lazy-Man Brand Noodle Soup”.
Acquire the following
- favorite flavor pho cube (go ahead, sound it out)
- Green Dragon (or other) wheat/egg noodle pack
- frozen stir-fry vegetables
Get out the wok. Boil 1 liter of water. Add pho cube to dissolve. Dump in 2 servings of noodles. Cook 3 minutes.
Dump the noodles to a big bowl. Wipe out the wok. Heat it back up with some oil.
Dump in the veggies and cook for about 5 minutes, stir a lot.
Dump the noodle soup back in to the wok. Heat and stir for a minute.
Voila. 10 minutes. About 250 calories per person, 500 if you eat the whole thing (good luck).
Add some used chicken, pork, beef, fresh tofu, whatever if you need extra protein.
VT: What is a flexitank?
AN: A flexitank is a large polyethylene bag that transforms a regular 20ft shipping container into a liquid transportation system. Think of a giant “wine box” that fits on the back of an 18-wheel tractor trailer or a rail flatcar and can be used to move liquids securely and cost effectively.Flexitanks come in various sizes/capacities the most commonly used capacity is 24,000 liters and can be used for shipping a huge variety of liquids. When shipping wine or other sensitive liquids, special types of flexitanks are used to provide extra protection to the wine.
Frybread is a post-Revolutionary War American Navajo staple made by frying lightly sweetened leavened dough in lard. It makes an awesome replacement for tortillas in a taco shell, but its an even better vehicle for wrapping around your burger, making it essentially an excuse to eat a deep fried hamburger without feeling quite so guilty about it.
This Needs more rabe!
This recipe comes from a new book that aims to bring new meaning to the term "fast food." It’s titled "Quick-Fix Vegetarian" by Robin Robertson, a Virginia Beach, Va., woman who has written more than a dozen cookbooks and who writes an online cooking column (www.vegcooking.com).
This recipe, one of 150 in the book, she says is "extremely versatile," as spinach or chard can be substituted for the rapini, and penne or rotini pasta can be substituted for the orzo.
- 1 bunch rapini (broccoli raab), coarsely chopped
- 8 ounces orzo
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ⅓ cup chopped oil-packed sun-dried tomatoes
- Salt and freshly ground black pepper
- ¼ cup toasted pine nuts
1. Cook the rapini in a pot of salted boiling water until softened, about 3 minutes. Use a pair of tongs or a slotted spoon to remove the rapini from the water and set aside.
2. Return the same pot of water to a boil; add the orzo, stirring occasionally, until it is al dente, about 8 minutes. Drain and set aside.
3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the red pepper flakes, sun-dried tomatoes and reserved rapini. Cook until the rapini is tender, about 5 minutes. Stir in the orzo and season with salt and pepper. Serve sprinkled with the pine nuts.
When wine pros evaluate a bottle, they focus on six key things. Here, F&W’s Megan Krigbaum collects exercises from a trio of experts to help even a wine know-nothing become a smarter, happier, more insightful taster.
As the craft brewing segment matures, many brewers, distributors, and retailers have begun to wonder whether shelf sets organized by style traditionally used by chain retailers to market wines offer a better model for craft beer than the shelf sets organized by brand traditionally used by chain retailers to market beer.
This stuff is lovely to look at, and *very* fun to drink!
Roasted dark malts plus extra chocolate malts plus ancho chile plus cinnamon plus vanilla extract plus a chocolate loving, beer drinking, Clown Shoes wearing, multi-limbed, gorgeous and glorious Mexican wrestler on the label. That’s the recipe for a Chocolate Sombrero!
Say what you may about Midwesterners, but one thing is for certain: they love to eat. With that in mind, I proudly unveil the first in a series of zooms of the McDistance Map the Midwest United States as visualized by the distance to the nearest McDonalds:
This is a wonderful use of data. Click on the picture to enlarge it. Think of the lights as “cells”.
Calle Cobos 13710, Agrelo, Lujan de Cuyo 5509, Mendoza, Argentina Tours, Tastings, and Dining require reservations Visitas; degustación y almuerzos con reserva previa Monday – Saturday 9:30am-5:00pm Lunes a Sábados de 9.30 am a 5:00 pmTelephone: 054-261 153535506 / 054-261 4790123 4790122Radio ID: 6864111
Malbec 2009 Grand Reserve – 14.4% – 12,603/33,478
Christmas rib roast dinner!