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June 17, 2018 |

Archive for » June 17th, 2018«

Brides Get The Chance To Carry A Pizza Bouquet Instead Of Flower

A child in Elmore County, Idaho, is recovering after getting infected from plague, CBS affiliate KBOI reports. 

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8 Genius Egg Shortcuts To Make Any Meal Easier And More … – Twin Falls Times

Whether it’s breakfast, lunch or dinner, if you have a carton of eggs in the fridge then you have a meal. And it’s a healthy one to boot! You might think you know everything there is to know about the various ways to cook eggs, but we found eight genius ways to make eggs even easier and more delicious. From proper preparation to time-saving tricks and make-ahead recipes, these ideas will take your eggs from ordinary to eggs-traordinary.

1. Crack eggs on a flat surface.

Instead of cracking an egg on the edge of a bowl, crack on the counter or other flat surface. “This will prevent eggshells from landing in your food,” Claudia Sidoti, Head Chef and Recipe Developer at HelloFresh, told Simplemost.

Additionally, crack eggs into a small bowl before adding them to whatever you’re cooking in order to more easily scoop out any misplaced shell.

Getty Images | Adam Berry

2. Whip eggs with water.

To make sure your omelet is as light and fluffy as possible, Sidoti recommended adding a bit of water as you beat the eggs. And while you’re at it, don’t overbeat them, either!

Hello Fresh

3. Cook with nonstick pans.

“Nonstick pans are the ultimate cooking tool when making eggs in order to avoid the egg sticking to the pan,” said Sidoti. If you use other cookware, the eggs are more likely to burn or brown too quickly.

Hello Fresh

4. Warm up your eggs to room temperature.

Yes, eggs need to be refrigerated long-term. But if you let eggs sit at room temperature before adding them to recipes, they will disperse more evenly into the batter. According to Sidoti, the batter will also cook more evenly, which leads to a lighter texture in cakes.

Getty Images | WPA Pool

5. Bake your hard-boiled eggs instead of boiling them.

If you’re feeding a crowd, or planning ahead for the week, it’s easier to prep hard-boiled eggs by baking them in the oven. Zested Lemon shared her fool-proof technique for making batches of hard-boiled eggs in a cupcake or individual brownie pan.

Zested Lemon

6. Great creative with your omelets by cooking them in bread.

Why make toast and eggs separately when you can bake them together in one delicious dish? This recipe for Baked Egg Boats from Spoon Fork Bacon is a perfect way to switch up how you usually eat eggs. The finished product is like an omelet tucked into crunchy bread.

Spoon Fork Bacon

7. Or use veggies as your vessel!

This quick recipe from Brooklyn Supper packs a balanced meal into an adorable fresh tomato. It’s equally delicious as an afternoon snack or a breakfast side dish.

For another tasty recipe, try baking your eggs in acorn squash.

Brooklyn Supper

8. Make the world’s easiest pancake recipe.

If you have one egg and one banana, then you have a recipe for pancakes. Yes, seriously. There are many variations on this simple theme — some add a little flour, protein powder, or other ingredients — but this basic recipe from Gimme Delicious is hard to beat.

Gimme Delicious

Time to get cracking!

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PUBG meets Gordon Ramsay in Cuisine Royale

One of the earliest “advanced strats” in PlayerUnknown’s Battlegrounds was equipping the frying pan. This simple piece of cookware could deflect bullets and crossbow bolts, conveniently hanging over your character’s butt. This concept has now been expanded into its own full game, Cuisine Royale.

Yes, it’s a real thing: a PUBG clone where the game is to strap colanders, woks, Dutch ovens, and whatever other cooking supplies you can lay hands on all over your body. Other than a pair of boxer shorts, these pieces of crockery will be your only clothing as you face off against 99 other players all hoping to be the last pan standing.

With the launch of Cuisine Royale, it’s time once again to figure out which battle royale reigns supreme.

If that sounds like a joke, it’s probably because it sort of is one. Cuisine Royale began life as an April Fool’s joke from the makers of Enlist Now. However, now it’s also a real, actual game made by Gaijin Entertainment, the creators of War Thunder and Crossout. The company seems to have gotten a bit tired of tanks and WWII, and have entered the battle royale space with tongue firmly planted in cheek.

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8 Genius Egg Shortcuts To Make Any Meal Easier And More …

Whether it’s breakfast, lunch or dinner, if you have a carton of eggs in the fridge then you have a meal. And it’s a healthy one to boot! You might think you know everything there is to know about the various ways to cook eggs, but we found eight genius ways to make eggs even easier and more delicious. From proper preparation to time-saving tricks and make-ahead recipes, these ideas will take your eggs from ordinary to eggs-traordinary.

1. Crack eggs on a flat surface.

Instead of cracking an egg on the edge of a bowl, crack on the counter or other flat surface. “This will prevent eggshells from landing in your food,” Claudia Sidoti, Head Chef and Recipe Developer at HelloFresh, told Simplemost.

Additionally, crack eggs into a small bowl before adding them to whatever you’re cooking in order to more easily scoop out any misplaced shell.

Getty Images | Adam Berry

2. Whip eggs with water.

To make sure your omelet is as light and fluffy as possible, Sidoti recommended adding a bit of water as you beat the eggs. And while you’re at it, don’t overbeat them, either!

Hello Fresh

3. Cook with nonstick pans.

“Nonstick pans are the ultimate cooking tool when making eggs in order to avoid the egg sticking to the pan,” said Sidoti. If you use other cookware, the eggs are more likely to burn or brown too quickly.

Hello Fresh

4. Warm up your eggs to room temperature.

Yes, eggs need to be refrigerated long-term. But if you let eggs sit at room temperature before adding them to recipes, they will disperse more evenly into the batter. According to Sidoti, the batter will also cook more evenly, which leads to a lighter texture in cakes.

Getty Images | WPA Pool

5. Bake your hard-boiled eggs instead of boiling them.

If you’re feeding a crowd, or planning ahead for the week, it’s easier to prep hard-boiled eggs by baking them in the oven. Zested Lemon shared her fool-proof technique for making batches of hard-boiled eggs in a cupcake or individual brownie pan.

Zested Lemon

6. Great creative with your omelets by cooking them in bread.

Why make toast and eggs separately when you can bake them together in one delicious dish? This recipe for Baked Egg Boats from Spoon Fork Bacon is a perfect way to switch up how you usually eat eggs. The finished product is like an omelet tucked into crunchy bread.

Spoon Fork Bacon

7. Or use veggies as your vessel!

This quick recipe from Brooklyn Supper packs a balanced meal into an adorable fresh tomato. It’s equally delicious as an afternoon snack or a breakfast side dish.

For another tasty recipe, try baking your eggs in acorn squash.

Brooklyn Supper

8. Make the world’s easiest pancake recipe.

If you have one egg and one banana, then you have a recipe for pancakes. Yes, seriously. There are many variations on this simple theme — some add a little flour, protein powder, or other ingredients — but this basic recipe from Gimme Delicious is hard to beat.

Gimme Delicious

Time to get cracking!

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Where to eat breakfast, lunch and dinner in Park City, Utah – Longview News

In an old Utah mining town that has turned into a mountain resort, you would expect a healthy dose of burgers, skillets and other eat-and-get-back-out-there fare. Park City has all that. But thanks to relentless development and investment — including Vail Resorts’ 2014 acquisition of the local ski mountain — dining options run the international gamut, including tapas, sushi, nouveau American, Indian, Italian and (who would’ve guessed?) Australian cuisine, fueled by a surge in visits by skiers from Down Under. Some of the best finds are borne of passionate local restaurateurs and inventive young chefs, most of whom come for the same reasons you do: to revel in the two world-class winter sports resorts and 400 miles of summer trails in the surrounding Wasatch Range.

If you were going to find a 100-year-old miner anywhere in Park City, it might be milling on the steps outside Riverhorse Provisions (riverhorseprovisions.com; 435-649-0799; 221 Main St.), which still flaunts the 1904 stone-and-wood facade of the onetime miner’s favorite Imperial Hotel. Linger with that hope for a minute, then shift up to the second-floor gourmet market and cafe for a coffee — from Caffe Ibis of Logan, Utah — followed by brisket hash (with polenta bites, poached egg, spinach and crispy jalapeño), breakfast poutine (cheese curds, red onion, fried egg and sausage gravy) or the top-selling spinach tortilla wrap, filled with sausage, cheddar chipotle cream and farm-fresh scrambled eggs. Riverhorse Provisions is the brainchild of Seth Adams, executive chef and co-owner of Riverhorse on Main, a fine-dining establishment a few blocks down Park City’s historic central street.

The 50-seat dining room at the Silver Star Cafe (thesilverstarcafe.com; 435-655-3456; 1825 Three Kings Drive) is like a really hip grandma’s kitchen, with weathered wood paneling, farmhouse shelving, exposed beams and a guitar (that anyone can play) hanging on the wall. The patio, steps from a ski lift and mountain bikers’ Armstrong Trail, affords views that stretch 25 miles to the Uinta Mountains. Owners Jeff and Lisa Ward, who met while waiting tables at the adjacent Deer Valley resort in the 1980s, opened the Silver Star Cafe in 2010 to nurture their love of food and music. (The evening slate from Thursday through Saturday is heavy on acoustic and jazz performers.)

Top lunch choices include a burger crafted from a blend of brisket, short rib and hanger steak, pizza topped with whole clams and white sauce, and a seared trout salad on a bed of romaine, roasted corn, grape tomatoes, avocado and more. For accompaniment, audition the private-label tempranillo (some proceeds help a nonprofit organization that provides art therapy for kids), a Hop Rising double IPA by Salt Lake City brewer Squatters or a single-barrel bourbon from local distiller High West.

You could probably eat light at the Farm (wapo.st/the-farm; 435-615-8080; 4000 Canyons Resort Dr.). That grain salad, I’m sure, is packed with locally grown finery. But here’s a better plan: Stroll past the hydroponic herb garden in the entranceway to either the refined-yet-rustic dining room (natural wood accents abound) or the patio yurt with views of the ski hill, and summon a margarita with Milagro Silver tequila and ginger-and-sage syrup. Next: a charcuterie board, featuring four varieties of salumi from Salt Lake City-based Creminelli Fine Meats, housemade red pepper relish and grilled bread. After a bowl of oxtail onion soup — from meat braised in veal stock for six hours — you’ll understand why the Farm, in Park City Canyons Village, was tagged as one of Utah’s 25 best restaurants. Relax: You’re not done yet. Round up with German chef Manny Rozehnal’s herbed spaetzle (truffle, caramelized onions, crispy shallots and black chanterelles), a Utah-raised red trout (rutabaga, green pepper, butternut squash and kale pesto) or lamb rack (curried Israeli couscous, golden raisins, tomato braised chickpea ragout and green onion). Rozehnal emphasizes local, humanely raised, and sustainable ingredients in his dishes, all cushioned by a 200-bottle wine list and an engaging, knowledgeable staff.

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