Where To Buy Grass-Fed Beef

Do you love to eat beef? Who would not anyway? Beef is so tender, and if cooked well, expect that it can truly make you so happy and satisfied. But of course, if you want to enjoy the most of this dish, it is strongly recommended that you stick with grass fed beef. A grass fed beef butcher have so many reasons why they focus on this type of beef and not the normal or usual beef options. To help you understand where they are coming from, and to possibly make you change your mind about grass … [Read more...]

Oats Groats 101 – The Basics of This Nutritious Grain

If you've ever had oatmeal, you've probably had oats groats. Groats are the whole grain of oat and can be milled, steel-cut, or rolled. Oats are a versatile and nutritious grain used in various dishes. Oats are a good source of fibre, including soluble fibre, which can help lower cholesterol. They are also a good source of protein and minerals such as magnesium, phosphorus, and zinc. Oats groats can be cooked and eaten as is, or they can be milled into flour or used in various … [Read more...]

Quality Nuts: Why You Should Incorporate Them into Your Diet

There are many benefits to eating quality nuts. They are packed with nutrients, including protein, fibre, healthy fats, vitamins, and minerals. Quality nuts can help you lose weight, lower your cholesterol levels, and improve your blood sugar control. They may also reduce your risk of heart disease and other chronic health conditions. Types of quality nuts: There are many different types of quality nuts available on the market today. Some of the most popular varieties include almonds, … [Read more...]

Green Squash vs. Zucchini: What’s The Difference?

Vegetables often bring a barrage of confusion. You have veggies that look and taste the same but are entirely different when it comes to their origin. This is a very common issue regarding squash and zucchini. To be fair, both vegetables have different appearances. It is the taste and texture that fools everyone. However, when you specifically talk about green squash and zucchini, they are the same vegetable. A zucchini is otherwise known as green squash. Zucchini is also known as summer … [Read more...]

How to eat caviar?

Caviar is a popular food that is made of eggs of sturgeon, beluga, salmon, and other fish. Let's figure out how to eat caviar properly. What Kinds of Caviar Exist? There are usually two types of caviar: "Black caviar". Any caviar from the Sturgeon and Beluga families can be called "black" because of its color. Black eggs are considered the most expensive and premium food."Red caviar". Red caviar comes from fish in the Salmon family. This caviar is cheaper, but at the same time, not … [Read more...]

Smoothie vs. Shake: What’s The Difference?

“What would you like to have?” “Well, a smoothie would be nice!” “We currently only have shakes.” “That works too. They are the same things with different ingredients.” Let us stop you right there. Smoothies and Shakes have been battling a lifelong battle to prove their identity for years. Despite their “similar” appearance, shakes and smoothies are very different. They vary in terms of their composition, their taste, and also their nutrient value. Smoothies and shakes are often … [Read more...]

The Secret to Making Flour Tortillas Taste Better Than Store Bought

Who doesn't love tacos? But let's be honest, the store-bought shells just don't cut it. They're so much better than what you buy in the store. However, what is the secret to making these delicious tortillas? The secret is lard. Yes, lard. Lard gets a bad rap these days, but it's really not that bad for you. In fact, lard is actually quite healthy. It's full of monounsaturated fats, which are the "good" kind of fats. What is lard? Lard is simply pig fat. It's what gives bacon its … [Read more...]

Cling Film Manufacturers Improve Food Handling

Cling wrap manufacturers are improving the food handling capabilities of homes and commercial kitchens. There was a time when food had to be consumed shortly after being prepared, or it would go bad and be unsellable. There was a lot of pressure on the commercial kitchens of the era to prepare food quickly and sell it just as quickly.  This preparation haste compounded the inherent problems of food handling and exposed food to more bacteria and germs. Kitchens that otherwise enjoyed a quality … [Read more...]