Sandwich cookies – Fallen Souffle http://fallensouffle.com/ Wed, 22 Jun 2022 05:30:32 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://fallensouffle.com/wp-content/uploads/2021/08/cropped-icon-32x32.png Sandwich cookies – Fallen Souffle http://fallensouffle.com/ 32 32 These East Village bakeries offer unique pastries https://fallensouffle.com/these-east-village-bakeries-offer-unique-pastries/ Tue, 21 Jun 2022 20:43:05 +0000 https://fallensouffle.com/these-east-village-bakeries-offer-unique-pastries/ New York’s premier walkability has always made it a perfect place for exploration – to bars, galleries, “Sex and the City” filming sites. There are so few places inaccessible on foot. (gateway to Governors Island when?) I’m always looking for a new crawl. And since pacing desserts and pastries could be a full-time job, I […]]]>

New York’s premier walkability has always made it a perfect place for exploration – to bars, galleries, “Sex and the City” filming sites. There are so few places inaccessible on foot. (gateway to Governors Island when?)

I’m always looking for a new crawl. And since pacing desserts and pastries could be a full-time job, I was thrilled to find three bakeries in the East Village area that all offer their own unique delights. Let’s start with…

This new bakery on Cooper Square, pronounced lee-BRAY, bills itself as a cross between Middle Eastern ingredients and Danish baking culture. How do these elements mix at Librae? Well, there’s sourdough bread served with strawberry-sumac jam, as well as flaky croissants filled with orange blossom pastry cream.

But the clearest indication of this mixing of cultures is the lumee babka made with a key ingredient of Bahraini cuisine: lime, a completely dried lime. Librae doubles down on that sharp citrus flavor by topping it all with lemon curd. The result is a babka that isn’t cloying but rather crisp and tangy, like a morning roll slathered in lemon or orange zest. I can guarantee you it is unlike any babka you have ever tried.

Once you’ve finished this babka, it’s time to do the six-minute walk to La Cabra on Second Avenue. There will almost certainly be a line; but it does buy you time to ogle the pastry case and wall of neatly organized breads, and watch the baristas bustle around expertly prepared lattes.

This Danish bakery offers impressive versions of favorite pastries like croissants, choux and canelés, but the real draws are the pies, morning rolls and sandwich cookies. They’re delicate and beautiful, and I think they’re better enjoyed in the quiet of your apartment or in Tompkins Square Park than in the small outdoor seating area of ​​the bakery. My favorite is the rye tart, a hand-sized offering in a flimsy shell filled with an earthy hazelnut sponge and praline, and topped with a panna cotta and rye mousse to trouble there. But nothing I tried on a recent visit failed.

(Tip: if you prefer to skip the lines, the West Village cafe and wine bar Saint-Jardim sells a small sample of La Cabra baked goods daily.)

With your Third Wave coffee in hand, walk south on Second Avenue and turn immediately left on East Ninth Street. Half a block later you will find Lady Wonga Southeast Asian bakery where every delicious pastry you’ve tasted so far will literally pale in comparison to the colors featured here.

Seleste Tan and Mogan Anthony, the chefs behind Lady Wong, don’t shy away from using shades of lilac, mint green or poppy red in their creations, which feature flavors like pandan, passion fruit, plum sour, ube, calamansi and durian. The number of options can be overwhelming, so here’s what I enjoyed the most: the black sesame passion fruit tart, which hides a bright fruity center beneath a dark, crisp, nutty dome; pandan panna cotta topped with a cane sugar crisp; and the mango curd pudding, which will make you wonder if you’ve ever had a good mango dessert.

And while it’s not sweet, try angku kuih, a sticky, fluffy rice-based turtle shell filled with mung beans. It symbolizes longevity, power and tenacity – and couldn’t we all use a little of each right now?


  • Openings: Al Coro fills part of the old Del Posto space next to by Mel in Chelsea; from New Jersey Cornbread holdings comes to Crown Heights, Brooklyn; Mezze on the river offers cuisine inspired by the hot spot of Mykonos Nammos, two outdoor terraces and water views galore in Battery Park City; and more.

  • With his mobile cart, the oyster farmer known as Moody hopes to make oysters ubiquitous in New York City and honor the heritage of black oyster farmers, reports Korsha Wilson.

  • Julia Moskin wrote about the 2022 Cheesemonger Invitational in Brooklyn, where the contest was narrowed down to five finalists who were speed tested on their everyday cheesemaking skills.

  • For those who love to dine out, but might not feel comfortable in their own kitchen, these 10 new recipes will teach you how to cook.

Email us at wheretoeat@nytimes.com. Newsletters will be archived here. Follow NYT Food on Twitter and NYT Cook on Instagram, Facebook, Youtube and pinterest.

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The question of chips in sandwiches is finally settled once and for all https://fallensouffle.com/the-question-of-chips-in-sandwiches-is-finally-settled-once-and-for-all/ Mon, 20 Jun 2022 09:58:55 +0000 https://fallensouffle.com/the-question-of-chips-in-sandwiches-is-finally-settled-once-and-for-all/ After a year of debate, which sparked a lot of discussion online, Walkers wanted to decide once and for all: should sandwiches be eaten with chips IN, or OUT? More than 1,500 residents of Sandwich in Kent went to the polls over the weekend – equating to more than a third (34%) of the town’s […]]]>

After a year of debate, which sparked a lot of discussion online, Walkers wanted to decide once and for all: should sandwiches be eaten with chips IN, or OUT? More than 1,500 residents of Sandwich in Kent went to the polls over the weekend – equating to more than a third (34%) of the town’s residents, meaning one in three people voted – Sandwich has spoken: the answer is Crisp IN.

The vote ends weeks of fierce campaigning that included the release of

, starring Nigella Lawson, Gordon Ramsay, Ed Balls and hosted by Munya Chawawa. Sunday’s vote was led by ‘Crisp IN’ party leader Gemma Collins and ‘Crisp OUT’ champion Fred Sirieix, who joined forces with Walkers to take control of the town of Sandwich for the most important decision.

And the stakes were high, since the mayor of the city had promised the honorary presidency of Sandwich to the winning party, while considering a possible decree prohibiting forever the consumption of chips in Sandwich sandwiches on June 19.

After a day of crunch-fueled antics, which saw Fred and Gemma ride across town on potato tractors to rally supporters, and Gary Lineker leading the proceedings atop an open-air bus, the final votes went down. been counted out, with Team Crisp IN victorious. It’s now official – chips belong on your lunch sandwich, not on the outside.

Walkers decided to hold the vote after its Crispy Sandwiches campaign last year sparked an ongoing debate over how the iconic chip and sandwich duo should be eaten, with Walkers even throwing Crispy Sandwiches into Subway for the first time.

According to the brand’s data, 2.3 billion crispy sandwiches are eaten in Britain every year, which equates to 35 crispy sarnies every year per British adult, or 1-2 per month. As for the favorite combination, a cheese sandwich on white bread, with savory crisps ready, proved to be the best crispy sandwich of choice in the UK.

Crisp IN party leader Gemma Collins said: ‘This is the biggest and best honor I have ever won in my life – I come to Sandwich every year from now on. I’m the president of Sandwich now, honeys! At first I said I wasn’t involved, but how can I not? I knew the people of Sandwich would make the right decision – and it’s crispy IN, hunnies! The GC was born to be president, and I can’t think of a city I’d rather rule over. I think I’m going to treat myself to my favorite combo – cheese and onion crisps with cream of salad on white bread – to celebrate! »

Crisp OUT party leader Fred Sirieix said: “I’m a purist and I believe sandwiches are sacred – you don’t mix wine and water, so don’t mix crisps and sandwiches! But the sandwich folks have spoken, and the verdict is that the chips belong IN the sandwiches. Guess the rules are meant to be broken, so I’ll treat myself to my very first crunchy sandwich to honor the outcome!

Gary Lineker, leader of the Walkers, said: “I’m part of the #CrispIN team all the way! As many people know, I have always been a fan of crisps and for me, there is no better way to enjoy them than between two slices of bread. Armed with my favorite flavor, Salt and Vinegar Chips in a Roast Chicken Sandwich is a great pairing! »

Charlene Worthington, a 35-year-old local resident and teacher, said: ‘There’s something going on every week here in Sandwich, but it’s definitely been the highlight of the year so far – having Gemma Collins and Fred here has been absolutely fantastic. . I was originally Crisp In, but got sucked into the Crisp Out parade. I still voted with my heart – it can only be clear; a sandwich is not a sandwich without a bit of crunch.

Rachael Smith from Walkers said: ‘We know a sandwich and a bag of Walkers crisps are a British lunchtime staple. But after research last year revealed the nation was divided over whether the crisps belonged to a sandwich or on the side, we felt it was only fitting to call on Britain’s sandwich experts – the people of Sandwich itself – to settle the debate on behalf of the nation once and for all all.

“The Big Sandwich vote was meant to revel in the CrispIN, CrispOUT controversy and encourage light-hearted debate to put a smile on the nation’s face after a tough few years. We’re just happy to be able to bring crunchy lovers together, so they can finally enjoy lunchtime with confidence knowing they’re eating the ionic combination of sandwich and crisps the right way.

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Father’s Day 2022: 5 delicious cookies you can bake for this special day https://fallensouffle.com/fathers-day-2022-5-delicious-cookies-you-can-bake-for-this-special-day/ Sat, 18 Jun 2022 12:50:57 +0000 https://fallensouffle.com/fathers-day-2022-5-delicious-cookies-you-can-bake-for-this-special-day/ This Sunday marks the special holiday where families come together to appreciate and celebrate the father figures in their lives! While the best way to celebrate any occasion is to treat yourself, why not give our dads something extra special? If you’re looking for ways to show how much you appreciate a member of your […]]]>

This Sunday marks the special holiday where families come together to appreciate and celebrate the father figures in their lives! While the best way to celebrate any occasion is to treat yourself, why not give our dads something extra special? If you’re looking for ways to show how much you appreciate a member of your family, we suggest a handmade gift that you can prepare at home without any worries. On the occasion of Father’s Day, give your loved ones delicious homemade cookies! It doesn’t matter if you’re a baking pro or a beginner, these delicious cookies are super easy to make, allowing you to give your dad a delicious, handmade gift.

Also Read: Father’s Day 2022: 17 Restaurants and Cafes Offering Discounts and Specials

Father’s Day 2022: 5 delicious cookie recipes to celebrate the occasion

1. Rose & Lychee Ganache Cookie

Who doesn’t love a cream-filled cookie?! These cookies have a creamy rose and lychee ganache, making them an utterly delicious treat. Serve them with your evening tea or enjoy them as a dessert.

Click here for the full recipe for Rose Lychee Ganache Cookies.

2. Butter cookies

The moment you bite into a cookie, an array of flavors explode inside. Plus, these simple buttery cookies require no more than a handful of ingredients and also have the easiest baking method.

Click here for the full Butter Cookies recipe.

3. Chocolate fudge cookie

The rich, thick and loaded chocolate cookies happen to be our only real weakness. This gooey, chocolatey dish is a treat for people of all ages. Pair it with hot milk for ultimate pleasure.

Click here for the full Chocolate Fudge Cookie recipe.

4. Coconut Cookies

Prepare these coconut cookies with whole wheat flour (atta), brown sugar and homemade beurre blanc. These cookies come with the goodness of eggs, oats and, of course, coconut, making your tea party enjoyable and guilt-free.

Click here for the full coconut cookie recipe.

5. Oatmeal Sandwich Cookies

Imagine a cookie with a soft center, drenched in butterscotch and crispy edges sprinkled with nubby oats. Classic oatmeal is stuffed with a tangy cream cheese filling lightened with a little mascarpone.

Click here for the full oatmeal sandwich cookie recipe.

Try these cookies and give your dad a sweet indulgence!

Happy Father’s Day 2022!

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Are black and white cookies the next Jewish food to go mainstream? https://fallensouffle.com/are-black-and-white-cookies-the-next-jewish-food-to-go-mainstream/ Thu, 16 Jun 2022 06:01:57 +0000 https://fallensouffle.com/are-black-and-white-cookies-the-next-jewish-food-to-go-mainstream/ Either way, they’re definitely having a moment. 2022 could turn out to be the year of the black and white cookie. While this beloved New York bakery has been around for over 100 years, suddenly black and white seems to be everywhere. Let’s take a look at the cookie and review the events of the […]]]>

Either way, they’re definitely having a moment.

2022 could turn out to be the year of the black and white cookie. While this beloved New York bakery has been around for over 100 years, suddenly black and white seems to be everywhere. Let’s take a look at the cookie and review the events of the year so far.

First, in early February, ice cream giant Häagen-Dazs announced the launch of the City Sweets Collection, a line of ice cream flavors and snacks inspired by the city’s iconic street foods. Imagine a crispy churro or a soft pretzel reinvented in ice cream flavor and you get the idea. But the flavor from the City Sweets collection that seemed to raise the most eyebrows was Black and White Cookie Ice Cream, which blended a vanilla ice cream base with ripples of fudge chocolate frosting and chewy cookie bits and soft. Originally released only in Häagen-Dazs stores, the collection is now available in grocery stores nationwide for your enjoyment – or disapproval.

Also in February, to celebrate the Season 4 premiere of the popular (and very Jewish) Amazon Prime show “The Marvelous Mrs. Maisel,” the Plaza Hotel in New York City presented a special afternoon tea menu in his famous Palm Court restaurant. The Midge menu included afternoon tea-style treats inspired by some of the foods featured on the show, including a pastrami tea sandwich, a beet infused deviled egg, and a French special dish. macarons version of a black and white cookie.

In case you can’t remember where the Plaza got inspiration for this menu, you might want to rewatch season 2, episode 8 of the show when Midge takes her pregnant and kind friend Imogene to a Jewish grocery store. . When Imogene freaks out over all the unfamiliar foods on the menu, Midge orders what might be the best Jewish deli meal ever: “Reuben hot pastrami on rye, chicken in a pot, knish potatoes, matzah ball soup , Danish cheese, a lime rickey and some black and whites for dessert. Alas, while Jewish delicatessens are timeless, the Plaza only offered the Midge menu until March 13 this year.

Fast forward to April 2022. More than 20 years after “Seinfeld” went off the air, Seinfeld’s food trucks have started touring the country. Designed to promote TV stations airing reruns of “Seinfeld,” the food trucks handed out snacks that hilariously appeared on episodes of the famous ’90s sitcom, including Junior Mints, Drake’s Coffee Cake, and , of course, Jerry’s favorite cookie, black and white. (No soup, big salads or babka apparently.) After its April 22 launch in New York, the truck also stopped in Los Angeles, Chicago, Dallas and San Francisco where fans lined up for snacks. freebies and photo shoots.

You probably remember why Seinfeld’s food truck included a black and white cookie on its rather short menu. It’s a tribute to an episode from the show’s fifth season, “The Dinner Party.” In this episode, Jerry and Elaine stop at a bakery to pick up a chocolate babka to take to a dinner party. (It’s hard to overstate how much “Seinfeld” has done to raise the profile of Jewish pastries.) While waiting to swap out the “minus” cinnamon babka they ended up with — due to the presence of a Hair – Jerry Bites a Black and White Biscuit and Philosophical Waxes: “See, the key to eating the black and white biscuit, Elaine, is that you want to have black and white in every bite…yet, d somehow, racial harmony eludes us. If people just looked at the cookie, all of our problems would be solved!”

Stephen Coppola is a Seinfeld superfan who braved a cold drizzle and high winds in Chicago to line up for the Seinfeld food truck on May 1. His goal: to try his very first black and white cookie. “I don’t even know if I’ve ever had one before, but I love ‘Seinfeld’ and I know it’s a big thing on the show. So I thought I should buy a cookie in black and white while I’m here,” Coppola explained. When asked what he thought the cookie would taste like, Coppola replied, “I have no idea. I hope it tastes good, but I guess it will be. Mixing chocolate and vanilla can’t go wrong.

The chocolate and vanilla together – although not actually mixed, as we’ll discuss later – are, in fact, the hallmark of the black and white cookie. Known in some circles as half moon cookies, the origin of the black and white cookie is a bit murky. Glaser’s Bake Shop on the Upper East Side, which was founded by immigrants from Bavaria, claimed to have invented the black and white cookie. (Sadly, Glaser’s closed in 2018 after 116 years.) The other claimant to that title — though it uses the half-moon moniker — is Hemstrought’s Bakery in Utica, New York. Hemstrought’s version appears to be a completely different confection; for one thing, the cookie is chocolate.

Whichever story you believe, it seems clear that black and white didn’t start out as Jewish food. Eventually, however, the cookie became strongly associated with Jewish bakeries in and around New York. As Melissa Clark writes in The 100 Most Jewish Foods, “Blacks and whites have been an integral part of the very robust Jewish cookie scene in New York for a century.” The association with New York in particular is undeniable. Bake from scratch The magazine’s May/June 2022 issue names the black-and-white cookie as New York State’s signature dessert, like key lime pie is in Florida or pecan pie is in Georgia. .

Not only is the origin of the black and white cookie a matter of dispute, but what makes a good B&W is also hotly debated. Beth Corman Lee, author of The Essential Jewish Baking Cookbook, points out that “like most iconic foods, there are strong opinions about what makes the ‘perfect’ B&W cookie. Is it the texture of the cake? The two-tone icing? A hint of lemon or almond? Or is it the memories attached to each bite?

To make matters worse, blacks and whites aren’t even really cookies. Technically, they’re a drop cake. Indeed, the method used to make the, uh, dessert, is much closer to how you make cake batter than cookie dough and the texture of the end product is soft and similar to a cake with a crumb fine. So calling it a cookie is just a lie?

With all this debate and controversy surrounding the black and white cake, should we still consider it an edible symbol of racial harmony as Jerry Seinfeld claimed? Even President Obama once referred to black-and-white cookies as “unity cookies” during his campaign in South Florida in 2008. (South Florida, of course, being the sixth borough of New York.)

Lee explains that when she was researching her book, “there was a broad consensus that the Black and White Cookie is an essential baked good in the Jewish culinary tradition. However, the origin of the cookie, the ingredient list and visual reflection of American racial “unity” could leave room for disagreement and argument. In fact, the case of the B&W cookie as representing any type of unity is more than a little flawed. In Tablet, African-American Orthodox Rabbi MaNishtana (a pseudonym) points out that the black and white parts of the cookie remain forever divided: “It’s not a racial harmony cookie. It’s a Jim Crow cookie,” Says MaNishtana Ouch.

But ultimately, the black-and-white cookie—yes, we’re sticking with the “cookie”—doesn’t need to be a symbol or a metaphor to justify its popularity. A B&W is a dessert and a delicious one at that. According to Lee, “B&W cookies hit all the fine points of a perfect treat – a nostalgic vibe, a cookie that’s also a mini cake, and two types of frosting creating perfect two-flavor bites.” Indeed, even MaNishtana admits to loving the taste of the cookie. Thanks to Jerry Seinfeld, Mrs. Maisel and Häagen-Dasz, the black and white cookie is expanding beyond its Jewish and New York-centric past and reaching grateful new audiences. And it only took 120 years!

Make your own Black & White Cookies with my recipe here.

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Green Island Gazebo (GIG) Announces 2022 Summer Concert Schedule https://fallensouffle.com/green-island-gazebo-gig-announces-2022-summer-concert-schedule/ Tue, 14 Jun 2022 12:10:00 +0000 https://fallensouffle.com/green-island-gazebo-gig-announces-2022-summer-concert-schedule/ The Village of Green Island, located just north of Albany and situated on (and in) the Hudson River, will once again host its annual free summer concert series at the Green Island Gazebo, or GIG. Located in River Park at the north end of Hudson Avenue, GIG is best known for its free summer concert […]]]>

The Village of Green Island, located just north of Albany and situated on (and in) the Hudson River, will once again host its annual free summer concert series at the Green Island Gazebo, or GIG.

Located in River Park at the north end of Hudson Avenue, GIG is best known for its free summer concert series, although GIG also hosts the annual Tree Festival in December.

Summer concerts take place every Wednesday evening from 6-8pm and are made possible by generous sponsors and the GIG-a-bite team who bake and serve delicious treats weekly with a group of volunteer bakers who donate desserts.

No taxpayer money is used to fund the GIG Summer Concert Series, with GIG profits being used to make improvements to River Park and Paine Street Park, and to support other groups such as the GI Senior Citizens .

GIG green island

Concerts are held at the River Park Gazebo on Hudson Ave. In the event of rain, concerts will be held under the Collar City Bridge on Hudson Avenue. Smoking and drinking alcohol are prohibited in the park.

Green Island GIG 2022 calendar (with special dishes)

July 6 – Les Accents (fried chicken basket, strawberry shortcake)

July 13 – Luster Kings (steak sandwich, split banana ambrosia)

July 20 – Get up Jack (Irish Night) (corned beef sandwich, mint chocolate chip ice cream)

July 27 – New York Players (Mac-n-cheese, Rice pudding)

August 3 – Swing Docs (Sausage and Peppers, Watermelon)

August 10 – Capt. Squeeze and the Zydeco Moshers (Foot Long Hot Dogs, S’more bars)

August 17 – Big Fez and the Surfmatics (Hawaiian chicken sandwich, cookies and ice cream)

August 24 – The Oldiest Show (Sock Hop Night) (Pulked Pork Sliders, Peach Pie with Ice Cream)

August 31 – TS Ensemble (Fagioli Pasta)

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Micheál Ó Muircheartaigh makes the perfect ham sandwich – The Irish Times https://fallensouffle.com/micheal-o-muircheartaigh-makes-the-perfect-ham-sandwich-the-irish-times/ Sun, 12 Jun 2022 09:08:12 +0000 https://fallensouffle.com/micheal-o-muircheartaigh-makes-the-perfect-ham-sandwich-the-irish-times/ Download the app MyHome.ie(Opens in a new window) • Top 1000(Opens in a new window) • the brilliant(Opens in a new window) • Recruit in Ireland(Opens in a new window) • Irish Times Training(Opens in a new window)]]>

Download the app

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East Idaho Eats: Three-tip blueberry nachos, Hawaiian burgers, goat cheese scones and more offered at Half Cab Grill https://fallensouffle.com/east-idaho-eats-three-tip-blueberry-nachos-hawaiian-burgers-goat-cheese-scones-and-more-offered-at-half-cab-grill/ Fri, 03 Jun 2022 23:00:00 +0000 https://fallensouffle.com/east-idaho-eats-three-tip-blueberry-nachos-hawaiian-burgers-goat-cheese-scones-and-more-offered-at-half-cab-grill/ KELLY CANYON — The concession stand at Kelly Canyon Resort underwent a major renovation this year and reopened last week as the Half Cab Grill. Tyler Nielson, a professional chef with years of experience, has been hired to run the grill and he presents a new range of hearty foods and tasty treats. One big […]]]>

KELLY CANYON — The concession stand at Kelly Canyon Resort underwent a major renovation this year and reopened last week as the Half Cab Grill.

Tyler Nielson, a professional chef with years of experience, has been hired to run the grill and he presents a new range of hearty foods and tasty treats.

One big difference is that the restaurant is now open year-round so diners can enjoy beautiful canyon views in the spring and summer while dining outdoors. During the winter months, hungry skiers can stop for a bite to eat, stay warm on the heated deck, and try a variety of items like the Swiss Mushroom Bacon Sandwich or the Hawaiian Burger.

Half Cab Grill’s Hawaiian burger. | Nate Eaton, EastIdahoNews.com

“There’s grilled pineapple, grilled SPAM, mayonnaise, and lettuce on 1/3 lb of beef,” says Nielson. “My assistant said I couldn’t have a Hawaiian burger on the menu unless there was SPAM on it.”

The meat at the Half Cab Grill is fresh, and you can get a smoked three-tip steak from a large outdoor smoker on a sandwich, salad, or nachos.

Fresh corn chips are smothered in Nielson’s Made From Scratch Cheese Sauce and topped with guacamole, sour cream and a medley of black beans and corn salsa. Blueberry sauce is drizzled over the top, creating a sweet, meaty, cheesy sweetness you’ll think about long after you leave Half Cab Grill.

Traditional grilled dishes are also offered, including chicken fillets, steak and seafood of the day. Both come with your choice of potatoes with parmesan crusted fries being the most popular option.

IMG 2898
Traditional dishes like grilled steak with fries and broccoli are offered at the Half Cab Grill. | Nate Eaton, EastIdahoNews.com

As for dessert, you can’t go wrong with Mama’s brownie, cheesecake, caramel apple crisp or freshly baked chocolate chip cookies – but my favorite was the GOAT bites. No, they’re not made of goat, they’re simply the best ever.

“These are freshly made scones covered in powdered sugar with a side of raspberry dip,” says Nielson. “They really are the best of all time.”

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Goat Bites — scones covered in powdered sugar with a raspberry dip — are a popular favorite at Half Cab Grill. GOAT means greatest of all time. | Nate Eaton, EastIdahoNews.com

Nielson says his menu may change with the seasons and as the restaurant grows. The Half Cab Grill is currently open Wednesday through Sunday from noon to 8 p.m. and orders can be placed online. Nielson and his team also offer offsite catering.

“We have a full menu of options, including specialty menu choices. We’re happy to host special events, weddings, parties, corporate meetings, whatever,” he says.

To learn more about Half Cab Grill, visit their website or Facebook page.

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The Half Cab Grill is open year round at Kelly Canyon. | Nate Eaton, EastIdahoNews.com

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McDonald’s accused of intentionally serving bacon to Muslim family https://fallensouffle.com/mcdonalds-accused-of-intentionally-serving-bacon-to-muslim-family/ Thu, 02 Jun 2022 19:58:00 +0000 https://fallensouffle.com/mcdonalds-accused-of-intentionally-serving-bacon-to-muslim-family/ BOSTON — Workers at a McDonald’s restaurant in Massachusetts intentionally put bacon on a fish sandwich a Muslim woman ordered for one of her children, a civil rights organization said Wednesday. The Council on American-Islamic Relations filed a discrimination complaint on behalf of the woman with the Massachusetts Commission Against Discrimination. “It is well known […]]]>

BOSTON — Workers at a McDonald’s restaurant in Massachusetts intentionally put bacon on a fish sandwich a Muslim woman ordered for one of her children, a civil rights organization said Wednesday.

The Council on American-Islamic Relations filed a discrimination complaint on behalf of the woman with the Massachusetts Commission Against Discrimination.

“It is well known that Islam prohibits Muslims from eating pork,” the complaint states. “McDonald’s employees deliberately added bacon to the Complainant’s food in an attempt to offend, humiliate and cause distress to the Complainant and her young children.”

The family received the sandwich last June at a McDonald’s restaurant in Chicopee, about 80 miles west of Boston.

The complaint is the first step in the process of seeking damages, said CAIR attorney Barbara Dougan. She also hopes it will spur McDonald’s to better train its employees to prevent a similar incident from happening in the future.

The Council on American-Islamic Relations argued that McDonald’s tried to “offend, humiliate” Ghadir Alahmar, who is Muslim.
ANGELA WEISS/AFP via Getty Images

“Religious discrimination in a place of public accommodation is not only illegal, but also morally wrong,” she said in a statement.

An email seeking comment was left at McDonald’s headquarters in Chicago. A message was also left for someone who answered the phone at Gomez Enterprises LLC, which operates McDonald’s on Meadow Street in Chicopee.

The experience prompted one of the children to ask his mother if they “hate us”.

“McDonald’s made my children and I feel unwanted and worthless by intentionally stuffing a fish sandwich full of bacon for no other reason than to punish us for our faith and religious beliefs,” said the wife, Ghadir Alahmar , in a press release. “It really hurt us. My children are now wondering if they are welcome in their own country. They ask me: ‘Do they hate us?’ How is a mother supposed to answer this question?

Alahmar, who wears a hajib and abaya, walked into the store on June 29 last year with her 7-year-old twin sons, the complaint says. She ordered a plain fish sandwich and asked one of her children to repeat the order to a worker in case he didn’t understand her accent.

They received their order, which included fries and cookies, and left the restaurant to walk to a nearby schoolyard where they planned to eat. One of his sons noticed the bacon.

A McDonald's Big Mac, left, rests in a box next to a bag of McDonald's fries, in Walpole, Mass., Wednesday, April 20, 2022.
A McDonald’s in Massachusetts allegedly served bacon to a Muslim mother and her son.
Photo AP/Steven Senne

The sandwich not only contained bacon, but appeared to have extra bacon, the complaint states.

They didn’t eat the bacon, but a son ate the bottom half of the bun and part of the fish fillet, according to the complaint.

Alahmar’s husband returned to the store with the uneaten portion of the sandwich later that evening and was refunded the purchase price.

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I Heart Mac & Cheese will open in Altamonte Springs, Florida https://fallensouffle.com/i-heart-mac-cheese-will-open-in-altamonte-springs-florida/ Tue, 31 May 2022 19:46:57 +0000 https://fallensouffle.com/i-heart-mac-cheese-will-open-in-altamonte-springs-florida/ I Heart Mac & Cheese, a fast and casual concept specializing in customizable and made-to-order mac and cheese bowls and grilled cheese sandwiches, today announced the opening of its brand new location in Altamonte, Springs. Located at 931 N State Rd 434 Suite 1045, Altamonte Springs, FL 32714. The area’s new take-out dining hotspot will […]]]>

I Heart Mac & Cheese, a fast and casual concept specializing in customizable and made-to-order mac and cheese bowls and grilled cheese sandwiches, today announced the opening of its brand new location in Altamonte, Springs. Located at 931 N State Rd 434 Suite 1045, Altamonte Springs, FL 32714. The area’s new take-out dining hotspot will open June 8 at 11 a.m. and offer free mac and cheese for a year* to their ten first guests who visit. The Altamonte Springs site will be operated by Kyle Fowler.

“I saw how grand the opening of I Heart Mac and Cheese was for the venue community. People lined up for opening hours before the doors even opened. They all had queues outside the door in anticipation of trying these new dishes from I Heart Mac and Cheese. I immediately saw the potential and decided to become a franchise owner,” says Fowler.

An official inauguration ceremony at 10:30 a.m. will kick off the celebration. Following the ceremony, the first 10 people in line will receive free macaroni and cheese creations for a full year. Throughout the day, guests can enjoy gifts. The restaurant is reopening its doors for its soft opening.

Serving a variety of health-conscious staples, including quinoa, broccoli, cauliflower, gluten-free pasta, plant-based protein and dairy-free alternatives, plus a huge range of traditional macaroni options Cheesecake and Sandwich, South Florida-based I Heart Mac & Cheese is a popular concept that is growing rapidly across the United States. The brand has built a reputation for consistent, delicious cooking and is well known for its custom macaroni and cheese bowls and grilled cheese sandwiches. Customers select a base of pasta, bread, quinoa, broccoli, cauliflower or tater tot as well as a choice of ten different proteins, eleven vegetables and nine cheeses. Gluten-free, vegan, and plant-based options are also available. Sesame ginger, mango habanero, buffalo, barbecue and pesto are just some of the delicious dressings and sauces available to mix or complement each creation.

The newest I Heart Mac & Cheese location in Altamonte will feature signature chef-led combinations like Parmesan Baked Chicken, Baked Meatball Parmesan, Cuban, Pepperoni Pizza, and Lobster & Cheese Macaroni. the white truffle, among others. Side dishes include cheesy broccoli and tomato soup; desserts include mini chocolate chip cookies, brownies, marshmallow candies, and caramel cookies. everyone’s favorite – The best of both worlds, a baked mac and cheese sandwich with slow-cooked short ribs, white cheddar cheese, and American cheese topped with barbecue sauce, among other things. Customers can also take advantage of menu items through delivery services available through Uber Eats, GrubHub and DoorDash. Many catering options will also be available to enhance any meeting or gathering.

The location will have themed weekly programming, with details to be announced soon, including “Kids Eat Free” Monday nights.

The news and information presented in this press release have not been corroborated by RSQFood News Media or Journalistic, Inc.

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From selling slime to marketing macaroons, DL teen is a business – InForum https://fallensouffle.com/from-selling-slime-to-marketing-macaroons-dl-teen-is-a-business-inforum/ Sun, 29 May 2022 13:32:00 +0000 https://fallensouffle.com/from-selling-slime-to-marketing-macaroons-dl-teen-is-a-business-inforum/ Editor’s note: This is the latest installment in the Kid Bosses Forum series, which spotlights teens and kids who have started their own businesses. DETROIT LAKES, Minnesota — Olivia Mae Smith’s first business venture began in the schoolyard. In fourth grade, she learned the recipe for making slime – that ectoplasmic goo that sickens parents […]]]>

Editor’s note: This is the latest installment in the Kid Bosses Forum series, which spotlights teens and kids who have started their own businesses.

DETROIT LAKES, Minnesota — Olivia Mae Smith’s first business venture began in the schoolyard.

In fourth grade, she learned the recipe for making slime – that ectoplasmic goo that sickens parents and fascinates children.

Upon learning of Olivia’s “Ghostbusters” slime-making abilities, other kids began asking her if she would make slime for them.

But the ingredients were expensive, and her parents weren’t prepared to fund an entire school.

So Olivia Mae learned to respond to their demands by saying, “Sure, but it’s going to cost you.”

By the time she finished mixing slime and selling it, Olivia had made $50, she recalls today, smiling at the memory as she sits on a sofa next to her mother, Jen, at the Thunder Coffee in West Fargo.

It was a sticky sign of things to come.
Olivia, now 15, specializes in a job that is much more appealing these days. Working from the rural home in Detroit Lakes where she lives with her parents, Dr. Stacey and Jen Smith, and her three older sisters, she makes and sells macarons and sometimes other types of cookies.

She takes orders for fancy French cookies through her Facebook site Olivia Mae’s Bowtique and Bakery or sells them at craft fairs and other venues.

Mom Jen describes her youngest daughter as a driven, organized and self-reliant teenager who doesn’t just follow the pack.

Instead, the girl jokingly called “big boss” by her family seems to have an entrepreneurial spirit of her own.

“She’s not afraid to take matters into her own hands. She knows what she wants,” says Jen.

For her part, Olivia says she was motivated more by the love of selling than the pursuit of money.

“I didn’t start selling stuff for the money, it just happened,” she says. “I like to be busy and I was also good at selling things and being a businesswoman. In the beginning it was just about making and selling what people wanted. I had to make sure that I could cover my costs and there was a profit.”

At only 15, she created three companies

The bakery business is actually the third that Olivia has started in 15 years.
Somewhere between The Great Slime Sell-out and mastering wayward French baking, Olivia started selling headbands and hair bows.

She was about 10 years old when her mother noticed that she was wrapping her American Girl doll in fabric to make her a dress.

Jen suggested she learn how to make a real dress, so Olivia created one with a sketchy pattern. After that, she wanted to add a matching hair bow.
From there, she made the jump to sewing and selling hair accessories for real girls.

Olivia Mae Smith was inspired to start a hair bow business after learning how to make clothes for her American Girl doll. The left is the first dress she ever made; on the right, she models one of her hair knots in a photo taken in 2020.

Contributed / Olivia Mae’s Bowtique and Bakery.

This is where the “Bowtique” part of its trade name comes from, although bows have now been supplanted by macaroons.

“I don’t really make or sell hair anymore, because what I have to sell it for to make a profit, people can buy it cheaper,” Olivia explains, showing that she already knows the results.

It’s not that hard to sell her macaroons, which come in a pastel rainbow of hues and flavors like red velvet, lemon, vanilla, chocolate-mint, salted caramel, cotton candy to dad and the birthday cake.

Especially when she sells the labor-intensive cookies at the low end of the macaroon scale: six for $10.

“I should raise my prices a bit,” she admits, as her mother reminds her of the rising grocery prices.

In search of the magnificent macaron

Olivia’s macaroon business started as innocently as her previous endeavors.
Olivia and a friend wanted to bake something for fun, so they decided to find a macaroon recipe and try baking them.

The purple sandwich cookies they made were edible, “but they were very lumpy and not the cutest,” she says. “Once I did them once, I said, ‘I know I can improve them.'”

Olivia still had a lot to learn about insightful baking, including that it should be made with almond flour rather than wheat flour.

Intrigued by the challenge, she kept practicing with different recipes on the internet. Olivia estimates that she made at least 20 batches and threw away a lot of badly shaped macarons before she really started to understand.

“I had to do a lot of research because they weren’t coming out at first,” she says.

When Olivia’s mother bought Natalie Wong’s book, “French Macarons for Beginners,” that changed everything. Armed with a great basic recipe and some valuable tips, Olivia’s macaroons just got a whole lot better.

She was able to produce cookies that met all the macaroon standards of excellence. They were uniform with a shiny, smooth, slightly domed top. The outside of the cookie was slightly crispy, while the inside had a chewy angel-like texture.

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Olivia Mae’s Bowtique and Bakery offers many varieties of these lovely pastel sandwich cookies, including red velvet, vanilla, chocolate, lemon, sea salt caramel, espresso, mint chocolate and animal crackers.

Contributed / Olivia Mae’s Bowtique and Bakery

More importantly, her macaroons sprouted “feet.” As strange as it may seem, macaroon feet are the telltale sign of a successful cookie execution. They refer to the little ruffles around the edge of the shell – showing that the batter was the perfect ratio of wet to dry ingredients, the egg whites weren’t over-beaten, and they were cooked just right.

Olivia’s experience and hard work come through when she talks about the intricacies of creating meringue cookies. “They’re very particular about everything,” she says. “Like the temperature, it took me a while to figure out the perfect temperature for my oven and if I go somewhere else I have to figure out the temperature for that oven…Same as the weather, if it’s humid, I sometimes don’t bake because it affects the macaroons. Or if it’s very hot. Before they go in the oven, I dry them with a fan, so when it’s very hot they don’t dry properly.

Olivia Mae is now so good at making macarons that she can tell if they’re right by breaking a cookie in half. She doesn’t even need to taste them.

In fact, she admits she’s tasted so many cookies that she doesn’t like them like she used to. “I still like them, but I like buying other people’s and comparing them,” says Olivia, still a market researcher.

When Olivia decided to turn macaron making into a business, her parents offered a reality check.

“We warned her that there would be times when it wouldn’t be fun,” Jen says. “Or deadlines. Now it’s great fun getting all these orders, but now I have to fulfill them.”

Indeed, producing consistent cookies under time constraints has proven to be the hardest part of all.

In the beginning, “There was a lot of ‘Don’t give up,'” says Jen. “And a few tears, especially when there’s a deadline and they’re not coming out and she said, ‘What do I do now?

When Olivia was completely overwhelmed, the family offered to participate. But Olivia knew how special each step of the process was, so it took a trained person to do it.

In the end, Olivia handled the situation by placing a second message on her Facebook page stating that she had received more orders than expected and would therefore need a little more time to complete them all.

“I’ve learned that sometimes you just have to take a deep breath and do your best,” she says. “I went in order of who ordered first and then went through the list. It went well and didn’t take me too long.”

Olivia also carefully monitors expenses and profits and reimburses her parents for groceries purchased for macaroons.

“A lot of it was, if you want to do this, the reality is mom and dad aren’t going to fund it,” Jen says. “A lot of times parents will pay for everything, and that’s not a good idea of ​​what a business is,” says Jen.

She also knows what she can and can’t do under her cottage food license, which includes specifying that her products weren’t made in a commercial kitchen and presenting ingredient lists. .

And she learned that selling through Facebook is much easier than seller shows. The advantage of craft fairs is that people can taste them if they are not familiar with macaroons. And in most cases, once they’ve tasted them, they buy them.

On the other hand, it is difficult to estimate how many cookies to pre-bake for a craft sale.

By cooking to order, she found there was less waste.

Although she still has time before embarking on a career, Olivia Mae thinks it might be good to run a cafe/bakery one day. But first, she would like to get a degree, either in business and marketing or possibly in culinary arts.

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Olivia Mae Smith sells her macaroons primarily through Facebook, but has expressed interest in possibly running her own bakery/café one day.

Tammy Swift / The Forum

“That’s what I’m leaning towards, but you never know,” she says.

Either way, we suspect that Olivia will take care of business.

“I still love him. I haven’t had enough of it yet.”

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