Kitchen show – Cocina Con Carmen http://cocinaconcarmen.com/ Mon, 27 Jun 2022 11:21:33 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://cocinaconcarmen.com/wp-content/uploads/2021/06/icon-2021-06-24T184718.286.png Kitchen show – Cocina Con Carmen http://cocinaconcarmen.com/ 32 32 Top Healthy Food Trends | American News https://cocinaconcarmen.com/top-healthy-food-trends-american-news/ Mon, 27 Jun 2022 11:21:33 +0000 https://cocinaconcarmen.com/top-healthy-food-trends-american-news/ The National Restaurant Association Show recently returned to Chicago after a two-year hiatus due to the pandemic. The global show was packed with new food and drink, equipment, packaging and technology for the foodservice industry, including kitchen robotics and beverage vending machines. (Getty Pictures) Among the 1,800 exhibitors filling the cavernous halls, here are some […]]]>

The National Restaurant Association Show recently returned to Chicago after a two-year hiatus due to the pandemic. The global show was packed with new food and drink, equipment, packaging and technology for the foodservice industry, including kitchen robotics and beverage vending machines.

(Getty Pictures)

Among the 1,800 exhibitors filling the cavernous halls, here are some health-focused food trends.

Veggie Burgers Let’s celebrate the vegetable

Almost every aisle featured exhibitors enjoying a meatless burger, including the behemoths of the plant-based burger category: Impossible Foods and Beyond Meat. New vegan alternatives to chicken and pork were also on display. But one of my favorite plant-based burgers didn’t attempt to imitate meat. In place, cutting wave let the vegetables shine. These plant-based burgers were made mostly of artichokes, backed up with spinach, pea protein, and quinoa. In addition to tasty Cutting Vedge burgers, meatballs, sausages and plant-based crumbles were also featured.

Plant-based seafood

The plant category is growing in the sea. A range of new seafood alternatives were offered for sampling at the show, including plant-based prawns, tuna, fish sticks, crab cakes and salmon burgers. Endless Foods tasted a new plant-based sushi grade tuna for poke bowls and spicy tuna rolls. Designed to be eaten raw, the tuna substitute is made with nine different plant ingredients, including winter melon, an oblong fruit with a mild taste related to cucumber.

A company called Mind Blown Plant-Based Seafood Co. tasted surprisingly good plant-based scallops made with konjac, a root vegetable grown in parts of Asia. This Chesapeake Bay family business, with a background in the seafood industry, also offers coconut shrimp and plant-based crab cakes.

Non-alcoholic drinks

Post-COVID audiences are increasingly focused on their health, and the sober-curious movement is growing. Companies are responding with more soft drinks, including non-alcoholic spirits, non-alcoholic beers and non-alcoholic wines. Restaurants are trying to entice non-drinkers with new options, including zero-proof cocktails that have the same appeal as craft cocktails created by mixologists.

A few of the many products showcased at the show included non-alcoholic bottled cocktails from blind tiger, named after a term for Prohibition-era speakeasies and non-alcoholic beers of various styles, including IPAs, golden ales and stouts from Gruvi and Athletic Brewery.

Tropical fruits and island cuisine

Pandemic-related travel restrictions have created a desire to travel through food, especially delicious island cuisine, including foods from Hawaii and the Caribbean. If you can’t make the trip yourself, experiencing the taste of the tropics is the next best thing.

The craving for a taste of the tropics is one of the reasons why tropical fruits like pineapple, mango, acai, pitaya and dragon fruit are all the rage. Drinks, smoothies and smoothie bowls made from tropical fruits were frequent sights on the show floor. Del Monte introduced new single-serve frozen pineapple wedges for on-the-go snacks. One of the acai bowl cafes highlighted at the show was a chain called Rollin’ n Bowlin’, which was started by college students and is spreading to campuses nationwide.

Comfort foods better for you

I spotted many different examples of Americans’ favorite foods revisited with a healthier twist. I particularly enjoyed a salmon hot dog from a Norwegian company called Arctic Kvaroy. Now no longer available in the US, these salmon hot dogs reinvent the nostalgic American staple with sustainably raised salmon that’s high in heart-healthy omega-3s per serving.

Ice cream was another food frequently turned into healthier versions, including the new Ripple dairy-free soft serve, which won one of the show’s food and beverage awards for 2022.

Reduced sugar

Reducing sugar intake consistently tops the list of changes people say they want to make to be healthier. Many frozen drinks and desserts on the expo floor boasted the absence of added sugars. Other exhibitors promoted natural sweeteners, including pure maple syrup and honey.

While sweetness was once in the spotlight, it has shifted into a supporting role as people move away from overly sweet flavors. The sweet is now balanced with other flavors, especially spicy, or what is called “swicy”. A prime example of the swicy trend is Mike’s Hot Honey, a honey infused with peppers. Hot Honey was originally created by Mike Kurtz, who told me it came from a pizzeria in Brooklyn where he worked.

A new sugar substitute called Zusto was unveiled at the show and was one of this year’s food and beverage award winners. Hailing from Belgium, the sweetener claims to have 75% fewer calories than regular sugar with the same taste and texture as sugar. The product contains a blend of dietary fibers including polydextrose, corn and chicory, supplemented with sucralose, steviol glycosides and other sweeteners.

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Aura Whitman has a passion for cooking. She’s been doing it professionally, all over the world, for almost 30 years | Company https://cocinaconcarmen.com/aura-whitman-has-a-passion-for-cooking-shes-been-doing-it-professionally-all-over-the-world-for-almost-30-years-company/ Sat, 25 Jun 2022 12:00:00 +0000 https://cocinaconcarmen.com/aura-whitman-has-a-passion-for-cooking-shes-been-doing-it-professionally-all-over-the-world-for-almost-30-years-company/ Aura Whitman, chef and co-owner of Berkshire Mountain Bakery, has been cooking for nearly 30 years. Wednesday June 15, 2022. STEPHANIE ZOLLSHAN — THE EAGLE OF BERKSHIRE PITTSFIELD – Cooking is fun, but doing it professionally as a chef can be as challenging as it is rewarding. Long days, working weekends, managing a kitchen, tons […]]]>







portrait of aura whitman

Aura Whitman, chef and co-owner of Berkshire Mountain Bakery, has been cooking for nearly 30 years. Wednesday June 15, 2022.



PITTSFIELD – Cooking is fun, but doing it professionally as a chef can be as challenging as it is rewarding.

Long days, working weekends, managing a kitchen, tons of responsibilities; sometimes the work involves anything but cooking.

Aura Whitman thinks chefs need a certain passion to do their job well, and she should know that. Co-owner of Berkshire Mountain Bakery, who owned the former Cafe Reva in Pittsfield for 11 years, Whitman has worked at several other Berkshire establishments and runs his own catering business. She has been in the business for almost 30 years.

Her passion for cooking also took her to Israel, to Le Cordon Bleu cooking school in Paris, which she attended for a year, and to the Culinary Institute of America, from which she graduated. In Paris, Whitman met Julia Child and cooked for her on the celebrity chef’s 83rd birthday in 1995.

We spoke to the Cheshire resident about her profession, what it was like to cook for Julia Child and why she is still so passionate about what she does.







chef cooking on the kitchen grill

Chef Aura Whitman cooks on the grill at the Berkshire Mountain Bakery in Pittsfield. Wednesday June 15, 2022.



Q: What led you to become a chef?

A: From the beginning, I have always loved cooking. I followed my mother into the kitchen. My mother unfortunately fell ill and I ended up cooking for my three younger siblings. I was pretty good at it. So that gave me confidence. They were my first clients.

Q: What do you like in the kitchen?

A: I really like the way it brings people together. Speaking personally about doing it at home, I always love how it brings people together for birthdays and holidays and talking about your day around food and stuff. Changing gears and doing it at a pro level is kind of the same thing. You build these relationships with your customers who follow you. I just got a delivery from a guy who, at the age of 5, used to come to Reva cafe for pancakes.

Q: How long have you been a cook?

A: I wouldn’t call myself a chef the first 10 years I was with the company. I think after 10 years in the business and running my own kitchens, I gave myself the title of chef. It’s a title that people use a little loosely, and I think it’s something you have to earn. All chefs can cook, but not all cooks are chefs. I think it’s just because sometimes food is almost the last thing you do, you know? Like I had a day planned…and then you wake up to someone not getting in or you get in and for some reason the water main burst. Once in a while, your day goes as planned.

Q: How did you come to attend Le Cordon Bleu?

A: I worked abroad in Israel for a while after graduating from the Culinary Institute [of America]. I’ve always dreamed of going to live in Paris, but I had to have something to do there, because we don’t just go there and hang out. You could do a Euro pass and go on an adventure through Europe, but I just wanted to immerse myself in the culture, to feel what it’s like to be an American in Paris. I felt that in this school, it would be plausible for me to come and do that. In the kitchen, it was a dream come true. I traveled a lot while I was there and learned and saw things that I never would have experienced here in the United States, and it gave me a greater appreciation for everything.

Q: What did you learn during your year in France?

A: The French are so rigorous on the basis of the cuisine. They teach you all the cuts, practices, broths and mother sauces, really the importance of one basic thing. From this you have many derivatives. From this aspect, sometimes I will make dough and I can do four or five things with it. This is the kind of thing I learned while being in France. … Use, get the most out of a product. And also, being so respectful of the food. They are very respectful of food.

Q: Why did you go to the Culinary Institute?

A: I had finished high school and had the opportunity to go there with a reduction in cost. That’s not why I ended up going, but it was a little easier to say yes. It was amazing. … Le Cordon Bleu was strictly cooking, whereas at the Institut Culinaire you didn’t even go into a kitchen for months. You were learning about wine and how to run a restaurant. They were really teaching you to be more complete.

Q: What did you learn from these two schools that you used in your career?







Aura Whitman in the kitchen

Chef Aura Whitman in the kitchen of Berkshire Mountain Bakery on Elm Street in Pittsfield. Wednesday June 15, 2022.



A: So many different things. I could probably watch something I’ve never cooked, but because I know what it’s made of, I would know how to cook it. It gave me such a nice full experience, really, because I know a lot about a little and a little about a lot. I could go to any restaurant and do any job. That’s it, that’s the definition of a leader. You can walk into a cooking business of any type and in a day or two be able to run the show because you do it all.

Q: How did you meet and work with Julia Child?

A: I was in Paris. It was his 83rd birthday. A chef asked me if I would like to volunteer to cook for Julia Child, then I could be on TV on Good Morning America, which would be filmed in France the next morning. I just looked at it and said is this a trick question? So we cooked for his birthday. We were all able to meet her and take our pictures with her. She was such a gracious woman, really. Smiling and laughing and just happy to be standing in Le Cordon Bleu.

She was also an inspiration, coming full circle, as I also watched her show, when I was much younger, on PBS. I loved that she was okay with dropping something on the floor and dusting it off. Not that I did that or anything, but it felt so natural. You know that if you cook a steak at home and you drop it on the floor, you probably won’t throw it in the trash. She just let you know it was OK. That’s another thing you have to be as a chef. You have to improvise. Sometimes when you run out of something you have to use this or that.

Q: Café Reva, which offered gourmet meals in a restaurant-style atmosphere, was a very popular place. You had to close in 2013 because your landlord didn’t want to help you pay for upgrading the restaurant’s equipment. Do you plan to open another Cafe Reva one day?







chef prepares a sandwich in a commercial kitchen

Chef Aura Whitman makes a sandwich recently at the Berkshire Mountain Bakery on Elm Street in Pittsfield. Wednesday June 15, 2022.



A: I get asked a lot. My time running Cafe Reva was such a special time – really, really. Little old stoned cafe on Tyler Street, right? I will never forget him. But I think that was that time, and now there will be other things. Something really crazy would have to happen for me to do that.

Q: What advice would you give to someone who wants to become a chef?

A: If your passion for food is what drives you, then I highly recommend that you become a chef and pursue that dream. But also understand that when you’re doing this, you’re working weekends, long hours, nights, missing people’s birthdays. There is that side. In my 20s and 30s, I missed some things.

If you plan to be a chef, you must have tough skin, persistence, and passion, in whatever order you want to choose.

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‘MasterChef Junior’ Season 9 on FOX: Cast, date, plot and all the latest cooking show buzz https://cocinaconcarmen.com/masterchef-junior-season-9-on-fox-cast-date-plot-and-all-the-latest-cooking-show-buzz/ Fri, 24 Jun 2022 01:33:00 +0000 https://cocinaconcarmen.com/masterchef-junior-season-9-on-fox-cast-date-plot-and-all-the-latest-cooking-show-buzz/ If you’ve been following Season 8 of “MasterChef Junior,” then you know it’s been one hell of a season. From crazy challenges to high-pressure situations, the 16 young chefs braved anything that came their way. And now, as the season draws to a close, an important question comes to mind: what about season 9? If […]]]>

If you’ve been following Season 8 of “MasterChef Junior,” then you know it’s been one hell of a season. From crazy challenges to high-pressure situations, the 16 young chefs braved anything that came their way. And now, as the season draws to a close, an important question comes to mind: what about season 9?

If you’re looking for cooking reality TV shows, you might want to consider ‘Iron Chef: Quest for an Iron Legend’ and ‘MasterChef: Back to Win’.

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When is “MasterChef Junior” season 9 coming out and where can you watch it?

FOX has yet to announce any details and information about “MasterChef Junior” Season 9, including the season renewal. Watch this space for more details.

What is “MasterChef Junior” Season 9 all about?

Although there is no information about season 9 yet, according to the synopsis of season 8 — “‘MasterChef Junior’ returns for a highly anticipated eighth season, giving talented kids the chance to show off their abilities. culinary skills and their passion for food through a series of mouth-watering challenges.

This season, the top 16 junior chefs, all ages 8-13, are awarded a coveted white apron and must prove they deserve to stay in the game by completing their first mystery challenge of the season. Season eight judges and mentors include world-renowned chef Gordon Ramsay, acclaimed chef Aarón Sánchez and wellness advocate, author and new judge Daphne Oz. The three culinary heavyweights will determine which pint-sized home cook will be named America’s next JUNIOR MASTERCHEF, winning a trophy and $100,000 in prize money.

One of the toughest seasons to date, season eight will feature even more unique and complicated challenges for the judges and chef-testers, including preparing a meal for diners at a historic fair in the Rebirth, participation in a WWE-themed episode, competing to see how they compete against monster trucks on a motocross track, and welcoming Gordon’s daughter, Tilly Ramsay, to the kitchen for a donut challenge . »

Who stars in season 9 of “MasterChef Junior”?

Season 9 will likely see chef Gordon Ramsay return as a judge, seeing as he’s been on the show since season 1. Chef Aarón Sánchez, who’s been on the show since season 7, could also make a return. her return, with Daphne Oz, however, is yet to be confirmed.

What is the latest news regarding season 9 of “MasterChef Junior”?

There is no news yet regarding “MasterChef Junior” Season 9, watch this space for more details.

Who are the creators?

“MasterChef Junior” is produced by Endemol Shine North America and One Potato Two Potato, and is based on a format created by Franc Roddam and Endemol Shine. Elisabeth Murdoch, Natalka Znak, Danny Schrader, Gordon Ramsay, Pat Llewellyn, Ben Adler, Sharon Levy and DJ Nurre serve as executive producers.

Trailer

There is no trailer for season 9 of “MasterChef Junior” yet. Watch this space for more details.

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How to make the best pies at home | Jane de Graaff, today’s show https://cocinaconcarmen.com/how-to-make-the-best-pies-at-home-jane-de-graaff-todays-show/ Wed, 22 Jun 2022 03:30:50 +0000 https://cocinaconcarmen.com/how-to-make-the-best-pies-at-home-jane-de-graaff-todays-show/ Pie lovers can be divided into two people: those who love the filling and those who love the crust. I grew up in a house where I was a crust lover, but my sister was all about what was inside. I regularly watched in horror as she ripped off the dough and tossed it in […]]]>

Pie lovers can be divided into two people: those who love the filling and those who love the crust. I grew up in a house where I was a crust lover, but my sister was all about what was inside. I regularly watched in horror as she ripped off the dough and tossed it in search of the hot filling. We would spend hours debating whether a pie was still a pie once she did this, never coming to a resolution.

Today, I don’t mind if you’re a crust or filling lover. I’m here to tell you that there’s room in this world for both, and to talk about the best ways to do it right.
I joined Today this morning to share my ultimate pie secrets. Watch the clip above to find out the one trick that made hosts Karl Stefanovic and Allison Langdon laugh and read on for recipes and tips.

Jane de Graaff shows Karl and Ally her pie secrets. (New)

Here are my top tips for getting a great pie at home. But honestly, get the right pastry and most people are pretty happy.

Leftover turkey and leek pie from Jane de Graaff
Jane de Graaff’s leftover chicken and leek pie. (Provided)

Jane’s Pie Tips:

Choose the right pastry

Don’t just opt ​​for the same puff pastry over and over again. That’s a good thing, but there are other options and changing it will take pies to the next level.

There are savory and sweet pastries available. Then you can choose between shortcrust pastry, filo puff pastry for different textures. So do you think, would your vegetable pie be better with a flaky filo top? Does your meat pie need a crispy, structurally sound short crust base? Is it better to top an apple pie with a golden, flaky puff pastry?

Blind-bake the lower crust

A pie only needs a top layer of dough to be called a pie (with the exception of pies filled with potatoes). But if you’re making a fully enclosed pie, don’t skip this step of “blind baking” your pie crust. It just means that you have to heat up your oven, line your pie dish with dough, and then bake it so it can hold wet ingredients without getting soggy.

Once the dough is in the pan, it is best to line it with parchment paper and fill it with baking beads or dried beans while baking. This will prevent it from puffing up when there is nothing in it and will help with even cooking. Blind baking seals the dough so it won’t leak or stay soft once you’ve put in your filling. And nobody likes a soggy bottom.

Don’t over-wet your filling

Even if you blind bake your pie base, it will still fall apart if the filling is too moist. So be sure to cook your filling and let it simmer to reduce if it’s heavy on the moisture, or thicken it with a little cornmeal or flour. This will keep the filling in and prevent it from soaking into the base.

Be brave and try different toppings

Pies aren’t just full of meat to eat at the foot. They can be savory or sweet, the choice is yours.

If you’re a fan of fillings, this is where you have free rein to try new things. At Christmas, I love making leftover turkey pies. In the summer, stone fruit season has me obsessed with peach pies. Just about anything makes a good pie filling, if you’re brave enough to make it.

Here are some of the pies we’re talking about today.

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The One Show’s Alex Jones Slips On ‘Difficult’ A-List Guest, Admits ‘He Just Didn’t Get It’ https://cocinaconcarmen.com/the-one-shows-alex-jones-slips-on-difficult-a-list-guest-admits-he-just-didnt-get-it/ Mon, 20 Jun 2022 08:09:25 +0000 https://cocinaconcarmen.com/the-one-shows-alex-jones-slips-on-difficult-a-list-guest-admits-he-just-didnt-get-it/ ALEX Jones revealed which A-List stars were her favorites to interview and which ones she found difficult. The One Show presenter, 45, appeared as a guest on Saturday Kitchen on June 18 when she was interviewed by Matt Tebbutt. 4 Alex Jones was a guest on Saturday Kitchen 4 She star had the other guests […]]]>

ALEX Jones revealed which A-List stars were her favorites to interview and which ones she found difficult.

The One Show presenter, 45, appeared as a guest on Saturday Kitchen on June 18 when she was interviewed by Matt Tebbutt.

4

Alex Jones was a guest on Saturday Kitchen
She star had the other guests in stitches

4

She star had the other guests in stitches

During a cooking segment where guest chefs Tom Parker Bowles and Ching-He Huang caused a storm in the kitchen, the presenter was asked about previous guests on the BBC evening show.

Alex, who co-hosts The One Show with Jermaine Jenas, exclaimed that she is absolutely not intimidated by celebrity guests.

She explained: “People, I think, they assume – and maybe it’s the same Matt on this show – people assume, ‘Oh my god, those big Hollywood stars…! “”

Alex then sarcastically added, “Well… They can be tricky, can’t they!?”

Alex Jones of The One Show sighs
One Show viewers all have same complaint about BBC News studio tour

The studio burst out laughing when she added, “I never name names… But Jared Leto, for example.”

Alex interviewed Hollywood actor Jared in April, where they had a bit of an awkward moment after realizing they were both wearing similar outfits.

She made a light-hearted joke at the start of the interview, telling Jared, “You’ve got the memo! The frilly shirt!”, at which he simply made a disgusted face.

The star then addressed the awkward Saturday Kitchen encounter, saying, “You know, he just didn’t get it…the sense of humor is so different!”

However, she added that: “Most of them are absolutely adorable, Tom Hanks, I mean come on, whatever you want him to be!

“And then sometimes there are lovely people like Nicole Kidman and they come in and I literally didn’t ask any questions.”

The Welsh star explained that she was hypnotized by the Australian actress.

Alex recalled an interview with Jared Leto

4

Alex recalled an interview with Jared Leto
The Hollywood actor was awkward during his conversation

4

The Hollywood actor was awkward during his conversation
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Emma Willis: ‘I’m annoyed that I didn’t appreciate my Hollywood handshake’ | Food television https://cocinaconcarmen.com/emma-willis-im-annoyed-that-i-didnt-appreciate-my-hollywood-handshake-food-television/ Sat, 18 Jun 2022 15:00:00 +0000 https://cocinaconcarmen.com/emma-willis-im-annoyed-that-i-didnt-appreciate-my-hollywood-handshake-food-television/ I had never seen a “Hollywood handshake” before having one [on The Great Celebrity Bake Off]. So when he shook my hand, I was like, “Aww, thank you Paul.” Then we filmed afterwards and I realized, “Uh, is that a thing?” Now I’m annoyed because I probably didn’t enjoy it enough. But it was a […]]]>

I had never seen a “Hollywood handshake” before having one [on The Great Celebrity Bake Off]. So when he shook my hand, I was like, “Aww, thank you Paul.” Then we filmed afterwards and I realized, “Uh, is that a thing?” Now I’m annoyed because I probably didn’t enjoy it enough. But it was a very firm hand, warm and slightly damp.

You basically eat cookies and Deliveroo when working on a TV show. For instance, Kitchen With the stars Where The voice involve long consecutive days, from 8 a.m. to perhaps 11 p.m. And your closet is full of treats you love and you feel terrible after eating them every day for 10 days. Then you order on Deliveroo and enjoy it in your dressing room, alone during a break. Sorry to shatter the illusion.

When I moved to London to work as a model, I was 17 and couldn’t cook. I had obviously watched my mom at home, so I kind of knew in principle, but I was 17 and couldn’t be a dick, quite frankly. And I remember the girl I was living with asking me, “You don’t eat salad? I used to eat grilled sandwiches or buy frozen chicken burgers and put them in a bun. It would be my dinner. I really don’t know how I survived.

If my children ask, “Please, can we cook?”, I think, “I don’t want to, because I’m going to let it go and you’re going to get mad and come back to lick the bowl at the end.” Then my mommy brain kicks in and I think, “Oh, that’s what you’re supposed to do with your kids.” So I do.

I don’t eat fish, cooked or raw. I blame my mom, because when we were little she would take slices of eggs and fry them in a pan and feed them to us. When I was a kid, it was as disgusting as Brussels sprouts. Now I can’t do anything with a shell or looking at me.

We went to Cornwall for lunch last summer with Jack Stein [guest chef on Cooking With the Stars and son of Rick Stein]. He said, “Shall I order for all of us? And I was like, “Uh, uh, I should probably tell you, I don’t eat fish.” And it was at the Seafood Restaurant. He didn’t know until we arrived. But he thinks it’s great fun, he laughs at me.

I picked up some things of [presenting] Cooking with the stars. I realized that I was overcooking the vegetables. And, the other day, someone on the show microwaved some asparagus. They cooked it perfectly: it was the chef’s little trick. So there’s been this big debate about what you can cook in the microwave. Why not you ? It’s not a dirty word. We all have them in our kitchens, don’t pretend you don’t have them.

Pastry shop paints a very good picture of my skill level. I always think I’m average at everything I try to do. What I think is good is taking direction. If you tell me what to do, I can do it. It may not be brilliant, but I can handle it. And that’s what I did on Pastry shop: I scraped through. Also I eat a lot of cake. When we had to make madeleines, and some people were like, “What the hell is that?” I thought, “Oh, I know what this is. They are wonderful !

my favorite things

Food
Indian cuisine. My favorite order is the chicken pathia with paneer saag, cauliflower bhaji, rice and papadoms with all the dips.

Beverage
I very rarely drink alcohol, but if I do, I’ll go for a pornstar martini. It doesn’t really taste like alcohol, does it? And M&S makes a great one in a box called a passion fruit martini and it’s really delicious. So I’m going to put a few cans and pour them into a fancy glass so they look real.

place to eat
The Deli in my hometown, Sutton Coldfield. He does a very small menu and changes the theme every week. It’s not expensive, the atmosphere is nice and you can take the kids and stay there all night.

Meal to make
I like to make a really good salad. Because salads can be pretty boring, right? But I get a lot more adventurous with my dressings, and if you have a good salad, you can add anything to it.

Cooking With The Stars is on ITV, Tuesdays at 8 p.m.

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Eakes-Lilley’s cuisine continues to please https://cocinaconcarmen.com/eakes-lilleys-cuisine-continues-to-please/ Thu, 16 Jun 2022 05:08:44 +0000 https://cocinaconcarmen.com/eakes-lilleys-cuisine-continues-to-please/ By Coleman Eakes Clover Eakes-Lilley is a middle school teacher who loves her husband and enjoys experimenting in the kitchen with different foods. Her husband, Justis Lilley, works at sea and is only home for two weeks at a time. At home, the couple likes to go out to eat together, but at home they […]]]>

By Coleman Eakes

Clover Eakes-Lilley is a middle school teacher who loves her husband and enjoys experimenting in the kitchen with different foods.

Her husband, Justis Lilley, works at sea and is only home for two weeks at a time. At home, the couple likes to go out to eat together, but at home they eat a lot of taco salads.

She admits she’s still learning to cook and said ground beef and taco salads are her favorites. She loves how easy it is to just open a package of ground beef, add veggies and sour cream, and call it the day.

“It’s easy and the only thing I have to cook is ground beef,” she laughed. “I finally learned how to make lasagna after my cousin gave me the recipe.”

The two have been married since November 2020. Clover is currently a 7th grade teacher at Neshoba Central Middle School and Justis is working overseas. Work hasn’t stopped the Lilley family from spending as much time as possible doing random things and going to random places. The two regularly do mud and are planning a Grand Canyon roadtrip this summer.

TACO SALAD

1 pound ground beef

Doritos

Salad

Sour cream

Grated cheese

taco sauce

taco seasoning

Tomatoes

Salt

Pepper

Brown the ground beef and drain it. Add a cup of water to the skillet and the taco seasoning mix. Mix and add a pinch of salt and pepper. Simmer until most of the water is gone. Now is the time to assemble! To a plate, add crushed Doritos, lettuce, taco meat, shredded cheese, taco sauce, tomatoes, and sour cream or a dressing of your choice. Enjoy! It’s super easy and delicious!

LASAGNA

1 pound ground beef

1 can (14 ½ ounces) diced tomatoes with basil

1 can (10 ounces) Rotel tomatoes

1 teaspoon of salt

1 teaspoon of sugar

¾ teaspoon Italian seasoning

¼ teaspoon pepper

3 cups uncooked medium egg noodles

5 green onions

1 container (8 ounces) sour cream

1 package (3 ounces) cream cheese

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

Place a large skillet over medium heat and add the ground round. Cook, breaking up with a wooden spoon, until no longer pink. Add the two cans of tomatoes, tomato paste, salt, sugar, Italian seasoning and pepper. Stir to combine and simmer over low heat while you prepare the rest of the ingredients. Preheat oven to 350 F. Cook egg noodles according to package directions and drain well. In a medium bowl, combine the noodles, green onions, sour cream and cream cheese. Pour the noodle mixture into a greased 13×9-inch baking dish. Top with beef mixture. Sprinkle with cheeses. Spray a piece of aluminum foil with cooking spray and place cooking spray down on top of baking dish to cover. Bake for 35 minutes. Uncover and cook 5 minutes more.

BROWNIES

½ cup of butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon of salt

¼ teaspoon baking powder

3 tbsp. softened butter

3 tbsp. Cocoa powder without sugar

1 tbsp. Honey

1 teaspoon vanilla extract

1 cup icing sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from the heat and stir in the sugar, eggs and 1 teaspoon of vanilla. Stir in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Take the brownies out of the oven and prepare the frosting. Mix together 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract and 1 cup icing sugar. Stir until smooth. Frost brownies while still warm.

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COSMOS & HARMONY in the US market https://cocinaconcarmen.com/cosmos-harmony-in-the-us-market/ Tue, 14 Jun 2022 14:33:00 +0000 https://cocinaconcarmen.com/cosmos-harmony-in-the-us-market/ CosmeticsDesign spoke with COSMOS & HARMONY about their efforts to transition into the US cosmetics market. Tell me a bit about your brand. Life is a journey and the COSMOS & HARMONY brand is about the journey of life. Every place in the world is different. Each culture is unique in its own way. Under […]]]>

CosmeticsDesign spoke with COSMOS & HARMONY about their efforts to transition into the US cosmetics market.

Tell me a bit about your brand.

Life is a journey and the COSMOS & HARMONY brand is about the journey of life.

Every place in the world is different. Each culture is unique in its own way. Under every culture there are stories of wisdom. There are stories of happiness that come with people’s smiles. There are stories of wisdom that come with people’s tears.

There are legendary stories full of dreams. There are stories of battles, sharing and discoveries. Many of them are exciting and full of many different colors. Each tale is a time stamp in the hearts of those who have seen, heard and touched by these unforgettable stories.

COSMOS & HARMONY sees these beautiful stories from every place in the world and wants to convey these beautiful stories to everyone through its products and services. COSMOS & HARMONY wants to see everyone happy living these beautiful stories through what we have to offer.

What does your brand have to offer the US market?

Our brand offers products and services inspired by different cultures from every part of the world.

As our brand represents different cultures from different parts of the world, we want to share what we have with the US market, which is also another part of the world.

How is the transition going? What were the challenges?

Our transition has not been easy. We faced several challenges. For example, our knowledge of the market is quite limited. We hope to learn more about the market as we move forward.

What is the next step for your brand in entering the US market?

Our next step is to Americanize our marketing and branding strategy by creating a unique personality for our business to build a relationship with our customer base and build a reputation in the wider marketplace. We will come up with branding to show people not just what we do, but how we do it.

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Robots come to life at the National Restaurant Association Show and beyond | https://cocinaconcarmen.com/robots-come-to-life-at-the-national-restaurant-association-show-and-beyond/ Sun, 12 Jun 2022 23:01:47 +0000 https://cocinaconcarmen.com/robots-come-to-life-at-the-national-restaurant-association-show-and-beyond/ There was a wide range of next-generation technologies on display at this year’s National Restaurant Association show, which took place May 21-24 at the McCormick Convention Center in Chicago. But no technology made more noise than the robots whirling and twirling around the exhibition floor. While robots came in a variety of different shapes, colors […]]]>

There was a wide range of next-generation technologies on display at this year’s National Restaurant Association show, which took place May 21-24 at the McCormick Convention Center in Chicago. But no technology made more noise than the robots whirling and twirling around the exhibition floor. While robots came in a variety of different shapes, colors and sizes – and some decidedly more like people and animals than others – and also differing markedly in terms of the abilities and functions they perform. were designed, one thing is clear: robots have come a long way in the past two years and are now poised to revolutionize the restaurant industry. In fact, analysts predict that the market for collaborative robotics and service robotics companies will be $114 billion by 2027.

SwiftBot, from Pudu Robotics, is a next-generation robot that caught the eye of virtually every passer-by and made its global debut at the show. Building on the robust performance of its predecessors, SwiftBot is a versatile delivery robot with improved navigation skills and flexibility. The robot is equipped with powerful perceptual capabilities that allow a distribution of the right of way between itself and the guests by quickly adjusting its trajectory in response to signals from the environment thanks to the integration of multimodal interactions.

At the event, Pudu Robotics showcased seven robots. Alongside two other products launched earlier this year, its first compound delivery robot PUDU A1 and its first quadruped delivery robot PUDU D1, Pudu Robotics has formed an intelligent multi-link and full-chain solution for catering applications equipped with a range of necessary features, including meeting customers, welcoming and guiding to the table, delivering meals, transporting by bus and sterilizing dishes, as part of the smart upgrade process restaurant-wide.

Pudu Robotics has developed a smart, multi-link, full-chain solution for catering applications, equipped with a range of necessary features, including meeting with customers, greeting and guiding to the table, delivery meals, bus transport and sterilization of dishes.

The latest merchandise from Nala Robotics, which ranks as another big player in this space, was also on display at the show. Nala’s innovations include the world’s first fully automated multi-kitchen chef, a customizable robot that uses machine learning to cook endless recipes replicated with exact precision anytime, anywhere. This week, the company unveiled Pizzaiola™, a fully automated, multi-cuisine, 7-axis chef + kitchen robot that operates in a 12′ x 12′ space, providing a complete solution for restaurateurs to easily customize a restaurant from pizzeria style with expanded menu items such as pastas, salads, burgers and wings, among other options.

Nala’s innovations include the world’s first fully automated multi-kitchen chef, a customizable robot that uses machine learning to cook endless recipes replicated with exact precision anytime, anywhere.

Equipped with natural language processing capabilities, Pizzaiola is designed to respond to voice commands from the menu at the point of sale or operational commands in the kitchen, saving customers time and dramatically improving productivity. In addition, more than 1,200 parameters are checked every microsecond, ranging from the robot’s field of vision and food quality to the point of sale, guaranteeing safety and increased productivity.

Nala Robotics’ modular solution also gives kitchens the flexibility to choose from a variety of pizza ovens, including traditional, conveyor-style and brick ovens. Other appliances such as fryers, grills, pasta and salad stations can be easily added.

KEENON Robotics robots are equipped with a fully autonomous positioning and navigation system in tandem with highly sensitive obstacle perception and avoidance technologies to adapt to a variety of complex real-world application scenarios and enable safe, reliable and efficient service robot solutions.

Another great player is KEENON Robotics, which offers its own range of robotic solutions for various scenarios, including restaurants and hotels. KEENON Robotics is a strategic partner of Softbank Robotics and Hyundai Robotics. In September 2021KEENON completed a $200 million Series D funding led by Softbank Vision Fund 2, marking the largest funding ever received by a service robot company.

Among KEENON’s robots that were on display at the show was a server robot that helps human servers serve and turn used dishes efficiently as a food robot, allowing human servers to save time and focus their energy. on customer service, dramatically improving the restaurant’s overall efficiency and level of service. A hotel delivery robot was there too. This robot is designed to be able to take the elevator to any floor and provide room service at any time of the day or night, providing the most reliable, privacy-friendly contactless room delivery services. .

Another KEENON robot greeter broadcasts advertisements on two high-definition digital screens to greet customers or solicit passers-by and guide them to their seats, simultaneously increasing efficiency and providing a fun experience. KEENON even had a disinfection robot. Equipped with professional disinfection lamps and sprayers that effectively kill bacteria and viruses on the surface and in the air, providing efficient and rapid sanitation services in public areas.

KEENON Robotics robots are equipped with a fully autonomous positioning and navigation system in tandem with highly sensitive obstacle perception and avoidance technologies to adapt to a variety of complex real-world application scenarios and enable safe, reliable and efficient service robot solutions.

Rich Tech Robots, which also provides a range of robotic solutions designed to help restaurants solve operational problems and increase efficiency, also had its share of robots zooming around the show floor. The robots are customizable and autonomous and programmed to avoid collisions while navigating around obstacles and work incredibly well while doing so. A robot, dubbed Matradee, is able to open the kitchen doors, allowing deliveries to go from the kitchen to the table.

Robotic Bear, a leading innovator in hospitality robotics and artificial intelligence solutions, today announced the closing of an $81 million Series B funding round. New investor IMM led the round with participation from Cleveland Avenue, LLC and other existing investors. To date, Bear Robotics has raised $117 million in total funding, including a $32 million Series A funding round in January 2020 led by SoftBank.

With headquarters in Silicon Valley and roots in the restaurant industry, Bear Robotics has engineered solutions such as the company’s flagship product named Servi, a fully autonomous all-in-one mobile robotic response to work daily repetitive experience encountered by hotel employees. The new Series B investment will be used to accelerate Bear Robotics’ efforts by adding new products that complement the growing need for automation in the hospitality space and expanding the company’s reach into new markets around the world. .

Using artificial intelligence and self-driving technology, Bear Robotics deploys robots to take care of everything from serving drinks to managing meals and transporting tables, allowing hosts and servers to focus on providing exceptional service. Based in Redwood City, Calif., Bear Robotics’ award-winning robots tackle tough tasks with precision in a range of restaurants, corporate campuses, hotels, ghost kitchens, elderly care and casinos in North America and Asia.

Using artificial intelligence and self-driving technology, Bear Robotics deploys robots to take care of everything from serving drinks to managing meals and transporting tables, allowing hosts and servers to focus on providing exceptional service.
]]> Neighbor testifies about victim, accused of stabbing in Worcester https://cocinaconcarmen.com/neighbor-testifies-about-victim-accused-of-stabbing-in-worcester/ Wed, 08 Jun 2022 23:20:25 +0000 https://cocinaconcarmen.com/neighbor-testifies-about-victim-accused-of-stabbing-in-worcester/ WORCESTER — Jurors considering the 2014 fatal stabbing of Andrew T. Wagner by his fiancé heard evidence Wednesday that he had no defensive cuts to his hands and that a neighbor who tried to save his life did not observe any signs of struggle. “I didn’t see anything to show that she was hit, or […]]]>

WORCESTER — Jurors considering the 2014 fatal stabbing of Andrew T. Wagner by his fiancé heard evidence Wednesday that he had no defensive cuts to his hands and that a neighbor who tried to save his life did not observe any signs of struggle.

“I didn’t see anything to show that she was hit, or strangled, or anything,” neighbor Theresa DeRoy said of fiancee Stephanie Fernandes.

Wednesday was the second day of the trial of Fernandes, 39, a former townswoman charged with the murder of Wagner, 31, at their townhouse at 25 Angelo St. on May 7, 2014.

Prosecutors alleged in Worcester Superior Court on Tuesday that Fernandes murdered Wagner, a Connecticut corrections officer, with premeditation, while her lawyers said she was a battered woman who acted in self-defense.

Lawyers for both sides have acknowledged that the couple acted badly towards each other during their approximately five years together. There were no witnesses to what happened; Prosecutors argued Tuesday that the evidence in the case implicates Fernandes.

At the heart of the state case is the testimony of DeRoy, a longtime nurse who told jurors what she observed — and did not observe — during emotional testimony Wednesday.

DeRoy testified that she lived next door to Wagner and Fernandes for several months in the duplex house she and the couple moved into in early 2014.

The two apartments were side by side – a photograph showed the proximity of their outdoor terraces – and DeRoy was at home when Fernandes rang his doorbell the night of the stabbing.

DeRoy said she went out to dinner that night with a man she was living with at the time and his daughter, returning home a bit late, likely after 10 p.m.

She said they had been home for about 15 minutes when Fernandes came knocking on her door several times.

“Come, come, come,” she recalled telling Fernandes, adding that she couldn’t get more information from him.

Blood on the kitchen floor leading to the bathroom

DeRoy became emotional as she described what she saw inside the apartment next door, describing blood on the kitchen floor leading to the bathroom.

“Andrew was in the bathroom, face up, lying in a pool of blood,” she said, wiping her eyes.

The nurse cried as she described how she and the man she lived with — a former EMT — tried to save Wagner’s life.

Wagner, whom DeRoy said he spoke to more often than Fernandes had before that night, was covered in so much blood, she said, that it was hard to tell where his wound was.

DeRoy fought back tears as she described the sound of Wagner’s labored breathing, as well as her attempts to perform mouth-to-mouth resuscitation when she stopped.

DeRoy testified that Fernandes “screamed” at them to save Wagner’s life and acted hysterically, at one point “jumping” over his body while his companion performed compressions.

The mate, Mark Stevens, yelled at Fernandes to get off Wagner, DeRoy said, at which time she appeared to calm down.

DeRoy said around this time that she asked Fernandes what had happened.

“She said, ‘Well, he hit me, so I hit him,'” DeRoy recalled. “All of a sudden, she wasn’t hysterical anymore.”

In their opening statement, prosecutors had drawn attention to the reported change in tone. Under cross-examination, DeRoy confirmed that the interaction occurred after Stevens yelled at Fernandes to “shut up.”

DeRoy testified that Fernandes also told her that Wagner had threatened her with a gun and tried to strangle her.

“So I said, ‘So you stabbed him?’ And she said, “I don’t know, I don’t know, I don’t know,” DeRoy recalled.

No mark on Fernandes showing injury

DeRoy said she did not see any marks on Fernandes that would show she had been punched or strangled. She said she saw a gun, which police say was holstered, on a sofa when she entered the apartment.

DeRoy also testified that she heard nothing from the apartment during the time she was home before the doorbell rang.

A medical examiner from the medical examiner’s office, Andrew Elin, testified Wednesday that Wagner appeared to have been stabbed once in a critical neck artery and would likely be dead within minutes.

Wagner, he said, had no cuts on his hands or anywhere else that would indicate he had tried to defend himself against a sharp object.

Elin said the acute force injury to Wagner’s neck appeared to come from front to back and in a downward direction. He partially tore an artery connected to the heart, he said, which usually results in blood squirting out of the neck.

Assistant District Attorney Terry J. McLaughlin told jurors on Tuesday that neighbors did not see a “stain” of blood on Fernandes when she first knocked on their door, DeRoy confirmed on the stand Wednesday .

DeRoy said Fernandes was wearing a tank top and sweatpants when she knocked on his door, and walked, not ran, as she led her to her apartment.

During cross-examination, Fernandes’ attorney, Peter L. Ettenberg, obtained testimony that Fernandes did not appear to know where his phone was.

“I don’t know,” DeRoy replied when Ettenberg asked if Fernandes appeared to be in shock.

Ettenberg also asked DeRoy if she was aware that police had spotted bruises on Fernandes the night of the murder; she replied that she was not.

Ettenberg told jurors on Tuesday that police mentioned spotting the bruises during their questioning of Fernandes. He faulted the officers for not attempting to photograph other parts of Fernandes’ body which he said were also bruised.

A neighbor found a knife

DeRoy testified Wednesday that after paramedics arrived and took over, she leaned against the bathroom sink to make room, at which point she found a knife.

Police filed photos of the knife, with blood near the tip, into evidence on Tuesday. DeRoy said officers had to take her fingerprints from when she touched the knife.

Elin, cross-examined by Darren T. Griffis, another attorney for Fernandes, agreed that it was not possible to rule out an accidental stab wound from the photographs he saw of the injury.

Elin also told Griffis that he could not say how long a small bruise found on Wagner’s arm had been there or how he received it.

Elin confirmed to Griffis that the tests indicated that Wagner had probably been drinking alcohol before his death. Pooled blood measured 0.03 BAC, Elin said, while a measurement in the eye recorded 0.07.

Prosecutors showed jurors Tuesday numerous photos of pinch bottles labeled as evidence in various parts of the couple’s home. Defense attorneys noted that police photographed a vial inside Wagner’s car.

Neither side has so far presented a theory to the jurors regarding the importance of this evidence.

Ex-soldier remembers Wagner as a friend

Daniel Distefano, a former state trooper, also testified Wednesday, who recalled a close friendship with Wagner that suffered after Fernandes came on the scene.

Distefano, in testimony that began Tuesday, told jurors that he suffered from memory and speech problems as a result of a work-related injury.

Distefano said he retired from the state police in 2021 after he was “violently assaulted” by a motorist he pulled over to help. He said he suffered, among other injuries, head trauma.

Distefano, who before becoming a soldier in 2015 served as a West Springfield police officer for about seven years, said he had been close friends with Wagner since college.

Distefano wept as he described Wagner and his parents as unusually kind people who took the time to get to know each other. He recalled that Wagner often arranged a meeting among friends as he chatted with Distefano’s parents before leaving.

Distefano, as Wagner’s sister did on Tuesday, testified that her relationship with her friend fell apart after Wagner reunited with Fernandes in 2009.

Distefano said he went from talking to Wagner daily to long periods of time without hearing or seeing him.

In cross-examination, Ettenberg asked several questions that appeared to be aimed at challenging Distefano’s credibility.

He expressed skepticism when Distefano, who testified that he met Fernandes at a restaurant attached to a Springfield strip club where she worked shortly before Wagner began dating her, said he didn’t couldn’t remember his version of that conversation.

Ettenberg also suggested Distefano was a regular at the Mardi Gras strip club, a claim the former officer denied.

Distefano said that while he went to a restaurant attached to the club to visit a woman who worked there several times, he never went to the strip club itself.

Ettenberg, while questioning Wagner’s sister, asked Distefano if he had seen the text messages Wagner and Fernandes had exchanged.

Distefano answered no. Ettenberg argued that the posts reveal a toxic relationship to Wagner’s threats that underlie his claims of domestic violence.

The jurors will see

Before ending Wednesday, jurors were scheduled to visit 25 Angelo St. and two other locations near the city.

Jurors were required to enter the townhouse, while they were only required to pass the other locations – one on Pilgrim Avenue and another on Nanita Street.

Superior Court Judge James Gavin Reardon Jr. told jurors the locations were selected because they would be referenced during the trial. He did not specify their meaning in court.

Asked about the T&G locations outside the courtroom, Ettenberg said one was where Fernandes’ mother lived, while the other was a Fernandes apartment where she and Wagner had lived before moving to Angelo Street.

The trial will resume on Thursday.

Contact Brad Petrishen at brad.petrishen@telegram.com. Follow him on Twitter @BPetrishenTG.

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