McDonalds Menu Items Around The World (Part 2, 32 pics) It’s an incredibly slow Food Network news day, so let’s pass the time until Sandra Lee does something stupid by gawking at McDonalds foods from around the world! Here’s a sampling of menu items that aren’t available in the United States: In Asia, you can pick up an icon sandwich, which is a chicken breast smothered with 2 different kinds of melted cheeses, bacon, and lettuce. This is the shaka-shaka chicken. Hong Kong just released a fried sweet potato pie in 2010. The Mega-Mac is HUGE. In Asia, you can also get a Diavlo chicken sandwich. Tomato seafood soup. The Carbonara chicken sandwich combines breakfast and lunch. In Japan, you can score a Double Mac Egg Burger. In Hong Kong and Tokyo, you can also get a double big mac on a pita. This is a salted lemon chicken sandwich, available in Japan. A fried bacon and potato pie! The “German Icon” is another variation of the icon sandwich. In Hong Kong, you can get a CBD: chicken bacon deluxe, served on a hearty roll. Tired of the McMuffin?
Michael Hyatt | Intentional Leadership sleepyti.me bedtime calculator How to Make Proper Barbecue Chicken | The Paupered Chef There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)
Dumb Little Man - Tips for Life CogniFit Brain Fitness And Memory Programs, Brain Training Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. If you are buying strawberries in December, you are likely purchasing a fruit that was picked six months ago and stored in a climate controlled facility ever since. Or you are buying a berry that has spent the last few weeks in a shipping container as it treks halfway across the globe from somewhere in the opposite hemisphere. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. Second, become good friends with some local farmers too.
Self Improvement 100 Greatest Cooking Tips (of all time!) 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. 3. 4. 5. 6. 7. 8. 9. 10. ZZE.ST - inspiration & lifehacks to make life better The Perfect Pantry Article