Homemade Soy Sauce


Store in fridge for up to 3 weeks. I used an old soy sauce bottle, that I have managed to hang on to for some time now. This is far less salty than the store bought soy sauce, and it still is great for marinating whole chickens in and keeping them moist as well as mixing in homemade salad dressings, or even homemade mayo. I love to dash this all over over easy eggs in the morning as well, for that extra bit of “kick?. And, over chicken fried rice, this just can’t be beat!


Homemade Soy Sauce
 
Author: 
Recipe type: Seasoning & More
Prep time: 
Cook time: 
Total time: 
Store in fridge for up to 3 weeks. I used an old soy sauce bottle, that I have managed to hang on to for some time now. This is far less salty than the store bought soy sauce, and it still is great for marinating whole chickens in and keeping them moist as well as mixing in homemade salad dressings, or even homemade mayo. I love to dash this all over over easy eggs in the morning as well, for that extra bit of “kick?. And, over chicken fried rice, this just can’t be beat!
Ingredients
  • 2 cups beef bones broth
  • 2 teaspoons apple cider vinegar
  • 3 teaspoons molasses
  • pinch black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion salt
Instructions
  1. Combine all ingredients in sauce pan, and boil uncovered until reduced to ½ a cup.
  2. Store in fridge for up to 3 weeks.
 

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Philly Cheese Steak Sandwish

Straight Outta My Kitchen Philly Cheese Steak

    Ingredients

    • 1 1/2 lbs. rib eye (may sub top sirloin or skirt steak), very thinly sliced* • olive oil • 1 large onion, thinly sliced • 2 green bell peppers, thinly sliced • 1 poblano pepper, thinly sliced • 3/4 cup freshly grated sharp cheddar cheese (or more to taste) • 1/3 cup roughly chopped jarred cherry (pimento) peppers (optional) • 8 Sargento Provolone Cheese slices • 4 soft hoagie rolls

    Marinade • 2 tablespoons Dijon mustard • 2 tablespoons balsamic vinegar • 2 tablespoons Worcestershire sauce • 1 teaspoon salt • 1/2 tsp EACH garlic pwdr, onion pwdr, dried thyme, dried parsley • 1/4 tsp EACH pepper, red pepper flakes

    Spiced Mayonnaise • 1 tablespoon Reserved Spiced Mayonnaise (in directions) • 1/2 cup mayonnaise • Hot sauce to taste (optional)

    Directions

    1. Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make “Spiced Mayonnaise”. Add hot sauce to mayonnaise if desired and store in the refrigerator. 2. Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking. 3. Preheat oven to 400 degrees F. 4. Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell. 5. Heat 1 teaspoon olive oil over in a large skillet over medium high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.) 6. Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste. 7. Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.

    *To thinly slice steak, freeze for 45-60 minutes. After slicing, steak will continue to defrost in marinade.

    The Alfalfa Article of Your Dreams


    Alfalfa, which is a Perennial Herb, has a long list of Dietary & Medicinal uses and research has proven that Alfalfa might lower blood levels of cholesterol and glucose. Many take Alfalfa supplements orally and is has been proven safe except in a small percentage of people where it produces lupus like symptoms. In the seeds and sprouts of Alfalfa, Amino Acid L – Canavanine is present and that is what is thought to cause this reaction. However, this is not present in the leaves of the Alfalfa. The whole leaf and the herb are what are rendered from the Alfalfa plant.


    Since the sixth century the Chinese have used Alfalfa to relieve Fluid Retention and swelling. The Arabs were the first to find Alfalfa and they named it “The Father Of All Foods.” The leaves of the Alfalfa plant are very rich in minerals and nutrients, including Potassium, Calcium, Magnesium, and Carotene. The Arabs first fed it to their horses because they believed the Alfalfa made them swift and mighty. Alfalfa has been an animal crop for over a thousand years but is also used as an herbal medicine.  Alfalfa is a good Diuretic and also a good Laxative. It also works well for urinary tract infections, and kidney, bladder and prostrate disorders. The latest and greatest discovery of Alfalfa is the benefits that it might provide for lowering cholesterol because there are certain agents in Alfalfa that stick to cholesterol which keeps it from remaining in the blood stream. Further, it may also have a very strong relationship with lowering blood sugar levels.



     

    When it comes to Alfalfa it is something that many people enjoy in their cuisine. It is good in salads and some people eat it as a vegetable all alone. Many people claim that eating Alfalfa is a big part of eating healthy. Besides wheat grass and algae, Alfalfa has the most nutritional value. It is high in fibre, vitamins, minerals, and has all of the Required Digestive Enzymes.

    It is warned by avid Alfalfa lovers that you likely will not like the way that it tastes in your mouth, it may feel like it is burning the tip of your tongue and you actually might just completely dislike it however, they urge you to not give up because it is an acquired taste and you will begin to like it. The best news is that soon after eating it regularly you will find that your appetite for Heavier Foods will diminish.


     Alfalfa is also great for reducing fevers and is very good for the blood. It contains Natural Fluoride and prevents tooth decay. Alfalfa makes a great tea because when the Alfalfa leaves steep in the hot water it is a source of nitrogen. The tea is not only made for human consumption because people who grow Irises and Delphiniums just love Alfalfa tea because of the great effect that it has on the plants when used as a foliage spray. Many with a green thumb also use Alfalfa as mulch for their flower beds.

     

     


     

    10 Things You Didn’t Know about Barbecue


                           

    Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastimes origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!


    1) Barbecues originated in pig-pickins, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.

     

    2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

     

    3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.

     

    4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.

     

    5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

     

    6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

     

    7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words de barbe queue, meaning whiskers to tail.

     

    8) To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use liquid smoke. A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.

     

    9) Brisket, the extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound piece!

     

    10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

     

    Now you’re set to impress!

    The Complete Beginner’s Guide to Food Addiction.

     


    food addiction or eating addiction is a Behavioral Addiction that is characterised by the compulsive consumption of Palatable (e.g., high fat and high sugar) foods – the types of food which markedly activate the Reward System in humans and other animals – despite adverse consequences.  A long-term Food addiction, can result in negative consequences to all aspects of a person’s life, creating damaging and chronic symptoms.

    Food addiction is a disease which causes loss of control over the ability to stop eating certain foods. Scientifically, food addiction is a cluster of chemical dependencies on specific foods or food in general; after the ingestion of high palatable foods such as sugar, excess fat and/or salt the brains of some people develop a physical craving for these foods



    The Physical Consequences

    The short-term physical effect associated with dopamine and endogenous opiate release in the brain reward center is low level Euphoria, a decrease in both anxiety and emotional pain also known as a “Food Coma.” The long-term physical effects may vary. The health consequences can be severe.

    If a food addict has obesity, it can be associated with the following


    Obesity has been attributed to eating behavior or fast food, personality issues, depression, addiction, and/or genetics. One proposed explanation of epidemic obesity is food addiction.



    5 Jedi Mind Tricks to Beat Your Food Addiction

    and Stop Emotional Eating


    Links on Food Addiction


    Chuck E Cheese + Atari =


    What Does the Atari Video Game System and Chuck E. Cheese Pizza Restaurants have in common?  Well yes both were fun at some point, also who can wrong with pizza.  The 10 Best Atari Games  or how about about of robotic Mice playing musical instruments while bunch of screaming micro humans run around the place.



    Well May I introduce yours trulyMr Nolan BushnellYup He not only invented the Atari but also created Chuck E Cheese as well as a laundry list of other things.  So next time you wanna play so space invaders or a little pong action just remember Robotic Mice have no place in a restaurant.  Some one should call pest control maybe.


    Vote on your favourite Title

    So I need some help Choosing my next Blog Title coming up,  I’m going to be writing about Comfort Food.  I put together a poll with four different title’s but can’t decide which one to pick.  That’s where all of you get to help.  Vote on your favourite Title, the title with the most votes win’s sounds easy and fun right.  That’s because it is,  the poll will close in 72 hours from now.


    [wpcdt-countdown id=”26175″]

    Only The Best Bone Broth

    Only The Best Bone Broth

    Only The Best Bone Broth
     
    Author: 
    Recipe type: Soup
    Cuisine: American
    Bone Broth Prep Time: 30 Min Cook Time: 14 hrs Total Time: 14 hours 30 minutes
    Ingredients
    • 7 pounds beef bones, such as oxtails, short rib, knuckle, and shank
    • 6 quarts water
    • 2 tablespoons Red Wine Vinegar
    • 3 Onions, coarsely chopped
    • 3 Carrots, coarsely chopped
    • 3 Stalks Celery, coarsely chopped
    • 1 head garlic clove
    • 2 cups Parsley leaves
    • 12 sprigs fresh Thyme
    • 2 bay leaves
    • 1 tablespoon whole Black Peppercorn
    • ⅓ cup dried mushrooms, such as porcini
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Arrange bones on 2 rimmed baking sheets and roast, turning occasionally, until well browned, about 45 minutes. Transfer bones to a 12-quart stockpot. Pour off fat from baking sheets, reserving 1 tablespoon. Add water and vinegar to pot and bring to a boil. Reduce heat and gently simmer, skimming off foam occasionally, 1½ hours.
    3. Meanwhile, arrange onions, carrots, celery, and garlic on baking sheet (from roasting bones) and drizzle with reserved fat. Roast vegetables, tossing occasionally, until softened, about 40 minutes.
    4. Add vegetables to pot with bones, then stir in parsley, thyme, bay leaves, peppercorns, and mushrooms. Keep heat low enough that liquid barely simmers, and cook 12 hours (overnight).
    5. Strain soup through a fine-mesh sieve and discard solids. Skim any remaining foam and taste broth. To intensify flavor, transfer soup to a clean pot and boil to desired concentration.

    Why Thyme Is the Best Things Since Sliced Bread


    Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus Vulgaris. Thyme is of the genus Thymus of the Mint family (Lamiaceae), and a relative of the Oregano genus Origanum.


    Thyme is a very popular and well known culinary herb. It is a very decorative plant while it is growing and is also very easy to grow as well but be prepared because Bee’s Just Love Thyme. Many people use Thyme in Stews, Salads, Meats, Soups, and Vegetables. Thyme is a very common household herb and is a member of the mint family. The plant is very aromatic and comes in many varieties. Thyme is a frequently used herb in many fish dishes. Oddly enough as much as honey bees love to suck the nectar from the Thyme plant is as much as other insects loathe it. Some people have been known to make a Mist Spray of Thyme and water and use it as a bug repellent.


    Various forms of Thyme are available year round but many people prefer to grow their own. Nothing beats the smell and taste of fresh Thyme as long as you know to pick it just as the flowers appear. Once fresh Thyme is harvested it should be stored in either a plastic bag in the crisper or stood straight up in a glass of water on the shelf in the refrigerator for easy access.

    The bad news, fresh Thyme does not have a very long shelf life, you will be lucky if it last a week. If you have selected fresh Thyme and decide to dry it then simply hang it upside down in a warm and dry atmosphere for about a week to ten days. Then you can crumble it into a powdery form and stored in a sealed dark container for no more than six months. You want to eliminate the stems as they have a tendency to have a woody taste to them.


    Thyme has some medicinal purposes as well as an antiseptic, an expectorant, and deodorant properties as well. When combined with fatty meats Thyme has been known to aid in digestion too, especially with lamb, pork, and duck. Herbal medicine has used Thyme for various things such as extracts, teas, compresses, for baths, and for gargles. More modern medicine has chimed in and verified that Thyme just might strengthen the immune system.


    Distilled Thyme oils have been used for the commercial use of antiseptics, toothpaste, mouthwash, gargle, hair conditioner, dandruff shampoo, potpourri, and insect repellent. It is also used in the production of certain expectorants that are prescribed for whooping cough and bronchitis. Thyme has also been used in part as an aphrodisiac and in aromatherapy oils as well.


    If by some chance you are in the middle of cooking recipes that calls for Thyme and you find that you are out do not fret, it is said that you can use a pinch of oregano as a substitute if you have to. Thyme is very often used when cooking European cuisine but is essential for the correct preparation of French foods as it has that faint lemony taste to it. It has also been said that Thyme is one of the only herbs that a cook can not over season with because the flavor is so mild. Thyme is a primary spice that everyone should have stocked in their pantry.



      Save Some Thyme And Check Out These Links

    1. Thyme To Cook

    2. Lambs & Thyme • Gourmet Herb Blends

    3. Never Enough Thyme

    4. Parsley, Sage, Rosemary and Thyme

    5. How to Grow Thyme Indoors

    6. #thyme 

    7. Thyme: Uses, Side Effects, Interactions, Dosage, and Warning

    8. Thyme: Benefits, history, and forms

    9. 22 Amazing Benefits And Uses Of Thyme

    10. Thyme Nutrition Facts


    Hey let me know what you think of this post in the comment section.