The 2020 Trade Deadline, and BN Dogathon, Are Complete - Lots of Trades, Lots of Hot Dog Sandwiches - bleachernation.com

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Much like the baseball season that preceded it, and the -athon that surrounded it, this year’s Trade Deadline was very different from what we’re used to. The volume was still solidly up there, but it seemed to be consolidated among only a handful of teams that were willing to make moves. We didn’t expect blockbusters this year, and we knew big contracts wouldn’t be moved. But on the whole, it was still a pretty darn interesting few days.

For the Cubs, they had two clear needs, and they doubled up on both of them, adding two righty bats in Jose Martinez and Cameron Maybin, and adding two lefty relievers in Andrew Chafin and Josh Osich. More on each of those guys in the coming days.

On the whole, I’m pleased with what the Cubs did. Realistically, they weren’t going to add significant salary – they told us as much – and there really weren’t going to be many impact players traded this year. So the Cubs got some complementary guys to help cover over glaring holes. That’s what you do, and now the Cubs have a little extra roster protection for the final month of the season. Do I wish they’d added a more impactful lefty to the bullpen? Yup. I do. But this was better than nothing.

The Reds were the only other NL Central team to make additive moves today, bringing on outfielder Brian Goodwin and reliever Archie Bradley. Those are pretty solid additions, so good on them (though I’ll note that Bradley hasn’t been as good as you may remember from his peak).

As for what the last two days have been about on our side of things, I want to thank you all again so much for supporting Make-A-Wish Illinois and their mission to support children and families who really need it. Your generosity has seen nearly $9,000 go to an incredible organization, and also led to me eating 17 hot dogs – and nothing but hot dogs – over the past two days. Yes, I feel sick. Yes, my stomach hurts. No, I won’t eat a hot dog again for a year. I hope it was mildly enjoyable theater for you. The whole thing is in this thread here on Twitter:

Good morning on day two of the #BNDogathon. I feel gross. But for a good cause! pic.twitter.com/NgtJYehDRa

— Bleacher Nation (@BleacherNation) August 31, 2020

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The 2020 Trade Deadline, and BN Dogathon, Are Complete - Lots of Trades, Lots of Hot Dog Sandwiches - bleachernation.com

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Lubbock Pie Bar Is Opening in Austin on South Congress With Mousse Pies - Eater Austin

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Lubbock-based bakery Pie Bar is opening its first location outside of the northwest Texas city in Austin. Pie Bar Austin will be found on 8900 South Congress Avenue, near Southpark Meadows, starting in November.

The main focus of the bakery are mousse pies, cream pies with a pressed crust and toppings. At Pie Bar, people are able to customize their pies by selecting one of eight mousse fillings, from banana cream to creme brulee to cookie dough to s’mores, plus the base and toppings. There are also cobblers, as well as standard pies and cheesecakes available by the slice or whole. It will also serve coffee, espresso, cold-brew, and soda.

The Austin franchise location is being run by Austinites Lisa and Basil Jackson, who had lived in the southwest Austin area for a while. They had visited the original location during a trip, enjoyed the desserts, and found out that the owners were looking to franchise.

When the shop does open, the Jacksons plan on implementing required COVID-19 safety measures. They’ll offer dine-in, takeout, and third-party delivery services too.

The Lubbock Pie Bar opened in 2011 — originally as the Chocolate Mousse Pie Bar — by founders Carson and Mary McCabe. They made use of recipes from Carson’s grandmother’s pie recipes. They have plans to open other locations throughout the state through franchising.

Pies and cheesecake from Pie Bar

Pie Bar [Official]

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September 01, 2020 at 01:45AM
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Dairy Queen Adds New Caramel Apple Pie Blizzard to Returning Fall Lineup - Thrillist

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Move over, Pumpkin Spice Latte. While everyone’s talking about prematurely spiced coffee drinks, Dairy Queen is serving up fall flavors in the form of Blizzards and shakes. The chain’s latest frozen treats bid farewell to summer and say hello to cooler weather, because every season is ice cream season. 

DQ recently rolled out the new Caramel Apple Pie Blizzard, the company announced in a press release. The Blizzard features the chain’s famous vanilla soft serve blended with pieces of real apple pie and caramel-coated truffles. The Caramel Apple Pie Blizzard is, of course, topped with whipped cream and a dash of nutmeg. Just like the real deal.

If apple pie isn’t your thing, Dairy Queen also brought back an old fall favorite: the Pumpkin Pie Blizzard. We all have our preferences. The Pumpkin Pie Blizzard is made by combining real pumpkin pie pieces and vanilla soft serve. Like the Caramel Apple Pie Blizzard, it’s topped with whipped cream and sprinkled with nutmeg. 

There are plenty of other treats on the menu to choose from that’ll do their damndest to give you that same sensation of strolling through crisp leaves on the first fall day. In addition to adding the Caramel Apple Pie Blizzard to the menu, DQ added a new Pumpkin Cookie Butter Shake, which sounds equally delicious, and an Oreo Mocha Fudge Blizzard. It also brought back the Snickerdoodle Cookie Dough Blizzard, Brownie Dough Blizzard, and Choco Dipped Strawberry Blizzard.

As if that wasn’t enough, the company debuted an exclusive set of candles that smell just like some of it’s fall-flavored Blizzards. DQ’s collection of six candles will cost you $25, all of which will be donated to the Children’s Miracle Network Hospitals. You can snag yours here, starting September 3 at 3pm EST. Just don’t blame us if you’re craving a Blizzard 24/7.

It might be a little while before you get a piece of apple or pumpkin pie, so you might as well satisfy that craving with DQ’s new fall-flavored treats now.

Sign up here for our daily Thrillist email and subscribe here for our YouTube channel to get your fix of the best in food/drink/fun.

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This Mini Pie Maker Will Be Your Holiday Baking Savior - Delish.com

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There are certainly flashier desserts out there, but anyone who has made a pie knows that it is no easy feat to pull off. And since pie is never as good the next day, leftovers are not always ideal, so when we saw this teeny, tiny pie maker, we knew we had to have it.

Urban Outfitters

Mini Pie Maker

Dash urbanoutfitters.com

$20.00

The Dash Mini Pie Maker will be the cutest little addition to your kitchen. It looks sort of like a mini waffle maker but instead of cooking up brunch, it'll make little individual desserts perfect for a socially distant gathering. The best part is that it does all the hard parts for ya. All you have to do is add your favorite dough, add a sweet or savory filling, and it will pinch in the edges and cook your pies in record time.

With fall and winter coming up, it's about to be prime baking season and though you should always bake what you actually like and not just what will look good on Insta...how cute would these look on your feed? Lil apple pies? Lil spinach pies? Dare I say lil pecan pies!? I need it.

Even smaller than the size of this tiny pie maker is the price. It can be yours for just about $17 and it's available at a ton of different retailers including Urban Outfitters, Crate and Barrel and Kohl's (where it's a bit more). Add it to your cart and get to pinning pie recipes.

Kristin Salaky News Editor Kristin Salaky is the news editor at Delish.com covering viral foods, product launches, and food trends.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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Chef's Pie-Baking Classes Online: Gourmandise School Santa Monica - Patch.com

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Gourmandise School's Virtual Labor Day Pie Baking Classes

• LABOR DAY PIE CLASS: Blueberry Pie: Sunday, Sept. 6, 2020 - 10:00 AM
• LABOR DAY PIES CLASS: S'mores and Key Lime Pies: Sunday, Sept. 6, 2020 - 1:30 PM

The Gourmandise School, 395 Santa Monica Place, Santa Monica CA 90401

COURSE IS ONLINE: REGISTRATION HERE

From The Gourmandise School of Sweets & Savories:

"The Gourmandise School of Sweets & Savories is excited to host two delicious virtual pie baking classes in celebration of Labor Day weekend that we'd love for you to consider for any Labor Day roundups you may be working on! 

"Dive into the art of hand-making an all butter flaky pie crust with a rich blueberry filling in the School's Labor Day Pie Class: Blueberry Pie. 

"Take a ride on the sweeter side and learn the process of creating delicious graham cracker crusts with both decadent key lime filling and gooey s'mores pie filling in the Labor Day Pie Class: S'mores and Key Lime Pies. 

"Pastry Chef Clemence Gosset will be the guide through each of these virtual classes as pie enthusiasts hand-make these sweet creations from the comfort of their own homes. 

"Registration for both pie baking classes are available on the School's online calendar. 

"Upon registration, each participant will receive a shopping list and Zoom ID number in preparation for their time in the kitchen."

DETAILS & SIGN-UP INFO HERE

--Image courtesy of The Gourmandise School

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August 31, 2020 at 09:19PM
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Alternative meat startup is hoping this 3D-printed steak could upend the meat industry - Business Insider - Business Insider

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• Israeli startup Redefine Meat is racing to develop a 3D-printed steak that can rival the taste and texture of real meat.
• Steak is one aspect of the rapidly growing alternative meat industry that is yet to hit the mainstream.
• The global alternative meat market is projected to reach a value of $8.1 billion by 2026.
• View more episodes of Business Insider Today on Facebook.

It may look like Play-Doh. But it's actually a 3D-printed steak.

It's made by the Israeli alternative meat startup Redefine Meat, and the technology behind it is one of many contenders in today's sizzling hot, international race to capitalize on the growing faux-meat market.

Redefine Meat isn't focusing on alternatives to ground beef or sausages, but whole-cut steaks — an area of the market that has yet to hit the mainstream.

"There is an amazing industry of alternative meat that is focused on minced meat. And actually the meat industry is driven by the whole muscle cuts," CEO Eshchar Ben-Shitrit told Reuters. "Steaks, roast, slow-cooking, grilling — everything that an animal can do we want to do the same or even better."

Ben-Shitrit is focused on creating industrial-level 3D printers that would ultimately be sold to meat distributors around the globe and become part of the meat supply chain.

"The idea is to replace a cow. So each of our machines produce in a day exactly like a cow, up to 250 [kilograms] in a single day," he said.

Faux meat is believed to be significantly better for the environment, requiring less water and energy and releasing fewer fossil fuels than livestock — the CEO calls it "the best way to fight climate change, to deliver healthier solutions and food to the entire population of the planet."

At this stage in development, Redefine Meat is not disclosing how much the printers will cost. The plan is to keep the price of their 3D-printed steaks comparable to traditional ones, which can range from $5 to $12 per pound.

The company aims to debut the steaks at high-end restaurants in Israel, Switzerland, and Germany by the end of 2020.

The Israeli company hopes to release machines that can print 44 pounds of faux steak an hour.

Reuters

But it will be a while before the printers are part of the meat-industrial complex. Currently the machines only produce up to 13 pounds of meat an hour, and next year, the company plans to release a new generation of machines that will print 44 pounds an hour. 

By comparison, American slaughterhouses can collectively process over 100,000 cows a day, each of which yields hundreds of pounds of beef.

In the meat industry, profit margins are greatest on whole-animal cuts, like steaks. The key to those profits is creating a product with the same taste and texture as traditional meat, Redefine Meat food engineer Alexey Tomsov said.

"We analyzed the different components that make those beautiful cuts and and … we identified three main components — the muscle, the blood, and the fat," he said. "These are the components that we need to mimic in order to reach the perfect, beautiful steak."

Redefine Meat's recipe contains soy and pea proteins, coconut fat, and sunflower oil, among other ingredients. Although the full list is secret, the company says all ingredients are plant-based and vegan.

The company has some competition. Israel is a hotspot for alternative meat companies, developing both lab-grown and 3D-printed food. In Spain, the startup Novameat is also working on 3D-printed steaks, and also recently developed a whole-muscle version of pork. Big companies including Tesco and Unilever are developing plant-based meats, too.

Venture capital money is pouring in and the global faux meat market is projected to reach a value of $8.1 billion by 2026, according to Allied Market Research.

They're all racing to convince consumers that a lab-grown product can taste as good as the real thing.

"At the end of the day, technology is important, but what's more interesting is to have a really delicious and tasty food product that you can cut through and have a bite, and be excited," Ben-Shitrit said.

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This is how to make sure your steak is cooked to perfection - Yahoo Lifestyle

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There’s definitely a science to grilling the perfect steak, and the most important thing is making sure you’re cooking your steak long enough and to the desired temperature. The right cooking temperature is pretty much the same across all cuts of steak, so buy a meat thermometer to check for the right temperature and use this guide to get the perfect doneness.

The Best Ways to Cook Cheap Steaks

Extra-rare or bleu

To make a steak bleu, or extra-rare, you only have to bring it to a temperature of 80 to 100 degrees Fahrenheit, or 26 to 38 degrees Celsius.

Rare

Rare steaks will measure out to have a temperature of 120 to 125 degrees Fahrenheit, or 49 to 51 degrees Celsius.

Medium-rare

To cook yourself the perfect steak, grill it until it has an internal temperature of 130 to 135 degrees Fahrenheit, or 55 to 57 degrees Celsius, also known as medium-rare.

Medium

Steaks grilled to a medium degree of doneness have an internal temperature of 140 to 145 degrees Fahrenheit, or 60 to 63 degrees Celsius.

Medium-well

For a medium-well steak, grill your meat until the thermometer reads 150 to 155 degrees Fahrenheit, or 65 to 69 degrees Celsius.

Well-done

Despite the fact that many high-end steakhouses refuse to even cook their steaks well, well-done steaks are the most popular steak preference among Americans, followed closely by medium-rare. A well-done steak will have an internal temperature of 160 to 175 degrees Fahrenheit, or 71 degrees Celsius. However you prefer your steak or any other grilled meat, just make sure you don’t make these rookie mistakes while grilling.

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LIVESTOCK-Live cattle futures snap seven-session losing steak - Successful Farming

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By Tom Polansek

CHICAGO, Aug 31 (Reuters) - Chicago Mercantile Exchange live cattle futures jumped on Monday in a rebound from a seven-session streak of losses, while lean hog futures closed weaker.

Live cattle were due for a rebound after falling last week amid pressure from weakness in the cash market, traders said. Short covering helped lift prices, they said.

"We broke pretty sharply here on the cattle," said Matt Wiegand, commodity broker for FuturesOne.

CME benchmark October live cattle ended up 0.400 cent at 105.300 cents per pound, after falling earlier in the session to its lowest price since July 28.

October feeder cattle rose 0.450 cent to 140.625 cents per pound.

Cash cattle prices may fall further this week, putting renewed pressure on futures, traders said.

Boxed beef prices were under pressure on Monday, with choice cuts declining by $2.05 to $227.35 per cwt, according to U.S. Department of Agriculture data.

Traders are waiting to assess U.S. beef demand following the upcoming Labor Day holiday in the United States. Typically, consumers shift purchases to meats consumed indoors like roasts from steaks that go on the grill.

"Boxed beef looks like it's peaked for now," said Wiegand.

In the pork market, CME October lean hogs slipped 0.050 cent to close at 53.600 cents per pound.

Large supplies continue to hang over the market, traders said.

Meatpackers slaughtered an estimated 486,000 hogs on Monday, up from 469,000 a week ago, according to USDA data. They slaughtered 119,000 head of cattle, up from 117,000 a week earlier. (Reporting by Tom Polansek in Chicago)

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Hot dog vendor offers all beef franks — but with a twist - Tehachapi News

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Nothing says “America” like a good hot dog. Local vendor Stephen Schrepfer and his wife, Melanie, have cornered the market by opening Tehachapi’s only hot dog stand, offering exotic varieties of the classic favorite.

Originally from Bakersfield, the Schrepfers moved to Tehachapi along with their son Gavin, who just celebrated his 13th birthday, and bought a little apple farm.

"I used to run a taco truck, and they did some ordinance changes in Bakersfield ... Currently, they have an ordinance that doesn't allow vending past 10 p.m., so I needed to find an alternative that would allow me to vend past 10 p.m.," said Stephen.

In addition, Stephen said Bakersfield's downtown area was also "fading away" to vendors due to COVID-19.

"I wanted to focus more on the dinner hours, which is a more respectable crowd, which brought us up here to Tehachapi," Stephen said.

Thus, the California Hotdog Company was born.

The Schepfers' hot dog cart is also a trailer, all in one, so it can parked at a location or pushed along the sidewalk.

They serve quarter-pound, all-beef hot dogs, which Stephen says are so delicious, he won't reveal where he gets them.

"We are doing crazy menu items," Stephen said.

For example, popular favorites include the California Dog smothered in goodness and Blue Buffalo Dog. Stephen has recently come up with the Sweet Apple Dog which includes slaw and apple slices. Don't forget the Cilantro Mango Dog, Greek Dog and Sushi Dog.

Of course, you can still expect to find the classics, such as chili dogs and Chicago Dogs as well as chips and drinks.

"I have over 250 combinations. We are also listening to the amazing residents of Tehachapi... reaching out to the community, trying to get fresh ideas as well. Pretty soon we will offer hotdogs from around the world, and we plan to unveil a kid's meal," Stephen said.

Will the winter months hamper business?

On the contrary. Stephen said he is looking forward to the cooler weather so he can break out some of his "secret weapons," like his French Onion Soup Dog.

"We love the clean air here in Tehachapi, and just the whole small town vibe in general," said Melanie, who often accompanies her husband on vending assignments.

"I love it when I hand them their food, and they open up the clam shell that it is in because their reaction is always, 'Oh my God!' People are usually shocked by the portions and the creative toppings. It is fun to watch their reactions," Melanie said.

Although she says she is not a hot dog person in general, Melanie claims to love the California Hotdog Company's varieties.

"I eat them all the time," she said.

The California Hotdog Company can be found at the Local Craft Beer Brewery, in front of Mill Street Kitchen, at the VFW and on Sundays at the Tehachapi Wine and Cattle Company.

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August 31, 2020 at 10:54PM
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Crave Hot Dogs and BBQ signs Franchisee in Dallas Texas! - PRNewswire

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DALLAS, Aug. 31, 2020 /PRNewswire/ -- Crave Hot Dogs and BBQ is a popular BBQ and hot dog chain is one of the most popular BBQ and Hot Dog franchises in today's market founded by Husband and Wife team, Samantha and Salvatore Rincione. Though recent months have been tough on the restaurant industry as a whole, Crave continues to thrive and see continued growth. With units across the US, Crave continues to be one of the leaders in the fast casual franchise market. Crave was recently awarded one of the top Fran-tastic franchise brands as well as the best southern BBQ franchise. They have been featured in franchise dictionary magazine and have also recently been named one of the best franchise opportunities in 2020.

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August 31, 2020 at 11:31PM
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Chatwood's Elbow, Bases Loaded, Heyward's Approach, Too Many Hot Dogs, and Other Cubs Bits - bleachernation.com

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So yesterday wound up being surprisingly active around baseball, including not only the Cubs making a trade and a signing, but also a SEVEN-PLAYER deal last night between (who else?) the Padres and the Mariners.

And today, it could even more:

An NL executive: “I heard all the reasons why there wasn’t going to be action this year, but good offers are being made and teams trying to win, especially those that haven’t made the playoffs in a while, are being active."

— Joel Sherman (@Joelsherman1) August 31, 2020

I expect tomorrow to be frenetic, intense, and full of compelling @MLB trades. Feels like we’re about to have a typical, chaotic Trade Deadline Day.

I smiled typing those words.@MLBNetwork

— Jon Morosi (@jonmorosi) August 31, 2020

Until then …

•   We might get more word on Tyler Chatwood’s elbow today, as he’s expected to be evaluated in Chicago during today’s off-day (Cubs.com). Apparently Chatwood felt a little something on his first pitch of that third inning, and then when he spiked his second pitch, he cut things off. It isn’t *always* the case that a pitcher in that situation has a serious elbow injury – sometimes guys are being especially proactive because they’ve had elbow issues before in their past (as Chatwood has). I guess I’m just trying to be hopeful. Even if the discomfort is no more than mild tendinitis or something like that, though, he’s going to miss time. And with a month left in the season, a pitcher “missing time” could mean his season is over.

•   The Cubs’ lefty bats exploded yesterday in splitting the series with the Reds, including a grand slam by Kyle Schwarber. Finally! Something seriously damaging with the bases loaded! And with that blast, the Cubs’ success with the bases loaded is up to a whopping .211/.227/.289 slash line with a 34 wRC+. It’s really sad how “up” that is, and yet it’s still 66% worse than the average batter in the average situation. The MLB average mark with the bases loaded this year is .284/.338/.456 with a 113 wRC+.

•   Speaking of the bats exploding, one of yesterday’s multi-homer hitters was Jason Heyward, who continues to pull the ball far more aggressively than ever, but is doing so with elevation – something he hasn’t been able to do in the past. Jordan Bastian noticed something else about Heyward’s performance, and I think it’s really interesting (even in a small sample) to see this combination:

Something Jason Heyward has done this season: Swing less. His swing% has dropped across the board, and one result has been a spike in SLG vs. breaking/offspeed pitches. Picking the right spots. pic.twitter.com/FGgy8PHXJB

— Jordan Bastian (@MLBastian) August 30, 2020

•   That tracks, too, with Heyward’s improved discipline numbers this year (he’s always had great discipline, but this year he’s looking even better). Together with the power, Heyward’s line is now up to .286/.402/.560 over 102 PAs, with a 156 wRC+. That’s tied for 23rd in all of baseball (tied with, among others, Mike Trout), and one spot ahead of (among others) Eloy Jimenez.

(Photo by Kirk Irwin/Getty Images)

•   The BN Dogathon enters day two, and although I managed eight hot dogs yesterday, I still have (at least) another six to go today before the deadline strikes. Thank you so much for your generosity to Make-A-Wish, although my colon is less thankful. Here’s hoping my pigs in a blanket/french toast situation for this morning gets through a couple more of ’em in a tasty way, because my late night Oreo dog idea last night wound up really gross.

Good morning on day two of the #BNDogathon. I feel gross. But for a good cause! pic.twitter.com/NgtJYehDRa

— Bleacher Nation (@BleacherNation) August 31, 2020

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August 31, 2020 at 08:51PM
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New England Living Chef Series: Matt King’s Steak And Hash Browns Recipe - CBS Boston

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BOSTON (CBS) – Smith & Wollensky Executive Chef Matt King is known for serving some of the world’s best steaks at his restaurants. Now he’s joining Host Rachel Holt in the Test Kitchen to show of some of his best tips and tricks for serving steakhouse quality meals at home, including how to choose the right cuts of meat, and simple sides that will impress your guests. (RECIPES BELOW)

Chef Matt King’s Steak

16 oz. Prime Dry Aged NY Strip
Kosher Salt
Coarse Ground Black Pepper

• Season the steak well with salt and pepper. Let steak come to room temperature.
• Sear in a hot cast iron skillet in oil and cook to medium rare – roughly 4 minutes per side.
• Rest the steak for 5-7 minutes
• Slice and top with sautéed Cippolini (recipe below)
• Serve with Hash Browns (recipe below)

Make-at-Home Hash Browns

1.5 lbs Idaho Potatoes
¼ cup Fine Diced Green Peppers
¼ cup Minced onions (drained)
2 tsp Granulated Garlic
1 tsp Onion Powder
¼ tsp White Pepper
1 TBSP Kosher Salt
Pinch of Tumeric
4 oz Clarified Butter

• Bake, peel, and small dice the potatoes. You will need one pound of potato after they are peeled and diced, so start with 1.5 lbs of raw potato.
• Mix together all dried spices.
• Combine the potatoes and spice mix well.
• Using a French steel pan, cook the potatoes in the butter, forming into a tight round.
• Cook the potatoes until a thick golden crust forms on the bottom, then flip. Add more butter as needed.

Garlic Buter

1 lb Butter
1 Lemon
¼ cup Chopped Parsley
4 oz Roasted Garlic
1 oz Kosher Salt

• Cube and Soften the butter at room temperature.
• Combine all ingredients.

Balsamic Roasted Cippolini

1 oz Butter
1 Sprig Rosemary
1 cup Peeled Cipollini Onions (6 pieces)
2 oz Brown Sugar
2 oz Balsamic Vinegar
Salt and Pepper to taste

• Leaving the onions whole, brown them in the butter in a large skillet.
• Add the brown sugar and melt to begin forming a caramel.
• Add the balsamic vinegar and the whole sprig of rosemary..
• Cook for 5 minutes or until the onions begin to soften.
• Cool and reserve for service.

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August 31, 2020 at 06:05PM
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Patsavouropita- Greek Rag Pie Recipe - GreekCityTimes.com

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Patsavouropita (Πατσαβουρόπιτα) is a traditional Greek phyllo pie, which is very easy to make and even better- tastes amazing.

It is the combination of two words:

• “Patsavoura” which literally translates to rag
• “Pita” which means pie

Together, it describes its carelessly assembled appearance.

Nigella Lucy Lawson is an English food writer, chef and cooking show host. She taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying.

“This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable,” she writes.

Nigella shares her recipe.

I have a smile on my face as I tell you that the Old Rag Pie as taught to me by @sturdyalex is #RecipeOfTheDay. It’s the Greek Patsavouropita, which can be savoury or sweet; this one’s dessert with a hit of saltiness, and you’ll smile too if you eat it! https://t.co/tUscP7nB8O pic.twitter.com/E1vZQfqYNG

— Nigella Lawson (@Nigella_Lawson) August 2, 2020

Ingredients

• 100 grams soft unsalted butter
• 270 grams frozen filo pastry (thawed)
• 250 grams feta cheese
• 2 teaspoons grated parmesan
• 2 teaspoons leaves from fresh thyme (or 1 teaspoon dried)
• 2 large eggs
• 150 millilitres full fat milk
• 1 tablespoon sesame seeds
• 1 tablespoon good runny honey (such as Greek thyme honey or orange blossom honey), plus more to serve

Method

1. Melt the butter in a small saucepan, then take it off the heat.
2. Line your cake tin with a layer of filo, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
3. Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves (or ¼ teaspoon of dried thyme) and pour a third of the remaining melted butter over the top.
4. Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of filo “rags” (as it’s the lid), filling the tin a little more tightly, but still scrunching them.
5. Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using the sharp point of a knife, make 2 cuts down and 2 cuts across into the filo-packed tin, from edge to edge to create 9 sections. It’s important that you don’t use a blunt knife, as you don’t want to drag the filo or press down on it.
6. Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable, then put it in the fridge. And you can do this in advance (see Note).
7. Heat the oven to 200°C/180°C Fan/gas mark 6/400°F, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set.
8. Let it stand for 10 minutes, then spoon 1 tablespoon of the runny honey over the top.
9. Cut into slices or slabs – using a serrated bread knife and sawing action to prevent squishing the filo on top too much, then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of runny honey, with a spoon in it (or you can pour it into a jug) on the table for people to add extra as they eat.

Additional Information

Make ahead note: The pie can be made 1 day in advance and kept in fridge. Pie can also be frozen at this stage, in which case cook from frozen, as Freeze Note.

Store note: The pie is best on the day it is made, but leftovers can be stored in fridge, on a plate covered with clingfilm or in an airtight container, for up to 2 days. Slices can be reheated in an oven preheated to 150°C/130°C Fan/gas mark 2/300ºF for 15–30 minutes, until piping hot. Cool for 5 minutes before serving (this will crisp up the filo again).

Freeze note: Wrap tin tightly in a double layer of clingfilm and a layer of foil. Freeze for up to 1 month. To cook from frozen, unwrap the tin and put into a cold oven, then turn the oven on to 200°C/180°C Fan/gas mark 6/400ºF and bake for 45–55 minutes. If the top browns too much (check at about 40 minutes), cover with foil. Make sure the pie is piping hot in the centre before removing from oven.

Leftovers can also be frozen, tightly wrapped in a double layer of clingfilm and then put into a resealable bag or wrapped in foil, for up to 1 month. Thaw overnight in fridge and reheat as Store Note.

*Source: Nigella

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August 31, 2020 at 10:30AM
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Patsavouropita- Greek Rag Pie Recipe - GreekCityTimes.com

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How to Make Pasta Healthy - ConsumerReports.org

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Like regular pasta, it’s made from durum wheat, but the whole kernel—bran, endosperm, and germ. (White flour comes from the endosperm only.) It has a nutty flavor that can be mild or pronounced. Other whole grains—such as spelt (a type of wheat), quinoa, and buckwheat (soba)—are also used in pasta.

Nutritional profile: It can have up to 7 grams of fiber per cup, or 31 percent of the daily need for women, 25 percent for men 51 and older. It’s higher in other nutrients, such as riboflavin, niacin, magnesium, and zinc, found in the grain’s bran and germ. Pastas made from corn, rice, or both tend to be less nutritious than those made from other grains.

Cooking and serving tips: The nutty flavor pairs well with roasted vegetables, garlic, or hot pepper. In CR’s tests of whole-grain pastas, Barilla Whole Grain Penne had a chewy, springy texture close to that of regular pasta.

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Handmade Pasta Master Evan Funke Created a Roman-Inspired Pizzeria in a Matter of Weeks - Yahoo Lifestyle

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From the buildout to menu development, opening a restaurant can be a years-long ordeal. In the midst of a global pandemic, you’d be excused if it took even longer. Not so for chef Evan Funke and Relevant Hospitality’s new joint venture that opened over the weekend in Hollywood. “We flipped this restaurant in six weeks from stem to stern,” Funke says. “That’s almost unheard of—it was extremely stressful.”

The result is Fingers Crossed, a Roman-inspired pizzeria from the chef behind the acclaimed Venice temple of pasta Felix. “I can’t travel, I miss my friends in Rome and I love Roman food—it’s my first stop when I go to Italy,” Funke says about the inspiration behind his new place. The 70-seat restaurant features an open-air layout to make each table compliant with LA County’s current indoor dining restrictions. While there will be pasta, the star of the show is the crispy, thin-crust pizzas that are a nod to Funke’s favorite places to eat in Rome like 180g Pizzeria Romano.

The short journey to open Fingers Crossed, began about eight weeks ago. “It kind of fell into my lap,” Funke says. The chef had previously been in discussions about possible projects with Relevant—a real estate development and management company that focuses on hotels and nightlife in LA—when they presented him with an opportunity. The TAO Group’s pizzeria and bar Luchini had closed and they asked if Funke would be interested in checking out the space. He agreed to hear them out, albeit reluctantly.

“At the time, I wasn’t really sure if Felix was going to be okay—so I wasn’t ready because I needed to know my baby was going to survive,” Funke says. “When it became apparent my extraordinary staff at Felix was ready to keep going forward safely, securely and tight, then if I’m given the opportunity to create more jobs and I have the time and the juice to do it, then it’s my responsibility to do that. So I did it.”

Attached to Relevant’s Dream Hotel in the heart of Hollywood, Luchini had served slices until 3 am to people pouring out of clubstaurants nearby. Fingers Crossed will have more of a neighborhood vibe, serving pastas (extruded onsite) including carbonara and cacio e pepe, a handful of fried snacks like cheese-stuffed squash blossoms, prosciutto, cheese and more.

Because the space used to feature New York-style pie, Funke Inherited a deck oven, so he’s tinkering with his dough recipe to get the right level of crispiness that reminds him of the pizza at 180g. He’s opening with 12 different pizzas, drawing on in-season California produce from the likes of Kong Thao Farms. “Tomatoes are everywhere right now, so the menu reflects that, with heirloom tomatoes and beautiful cherry tomatoes,” Funke says.

On top of wanting to generate a few more jobs in a tough economy for restaurant workers, a portion of the profits at the restaurant will be donated to organizations including Black Lives Matter and the Independent Restaurant Coalition.

To start, Fingers Crossed is a six-month partnership between Funke and Relevant and they’ll revisit the agreement later to see if they want to continue. That makes the most sense for Funke right now with how quickly the restaurant world is changing during Covid-19. For example, takeout business was brisk for Felix early on, but as more restaurants got in the game, demand dropped. So he’s gone exclusively to serving guests at the restaurant like before, except this time on the new patio they’ve created. Since then, the restaurant has stabilized.

“It’s time to be creative,” Funke says. “And it’s time to be cautious. It’s impossible to make long-term decisions right now.”

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What the hot dog can tell us about real estate - Inman

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On the face of it, the humble hot dog may not seem like the best indicator of economic health. I mean, it’s a hot dog; it’s either made from pork or beef and you eat it. How complicated can it be? But as I watched my beloved Yankees play to an empty stadium, it got me thinking about how many hot dogs weren’t being eaten in Yankee stadium that day. Then, this year. Then about all the hot dogs in all the stadiums this year.

Hot dogs may seem like an odd stand-in for real estate, but my analogy can get us thinking about what comes next. Major League Baseball is playing again, but our return to semi-normalcy masks some troubling clues as to what the future might bring.

Bellwether hot dogs

Here’s the thing — if no hot dogs get sold this year, supermarkets and distributors stop buying them, which means the processing plants aren’t processing them, and those millions of hot dogs aren’t being shipped. Workers and shippers have less work, which means potential layoffs.

Farmers that raise the cattle and hogs suddenly have an entire year’s worth of inventory that they can’t sell—but they still have to house, feed, and care for their livestock. Some will take a loss by dumping their inventory below cost, but others slower to realize the effects of the MLB closure will be faced with a binary choice: Burn through cash/credit to pay the expenses of another year in the hopes the market turns around, or take a hard loss by slaughtering their stock to end the financial drain of maintaining livestock.

The net result is that the real effects of closing baseball fields this year will not be felt until next year when farmers have little money to invest in new cattle/hogs and very few hot dogs are produced.

And you thought hot dogs had nothing to do with real estate

Hot dogs aren’t apartments, but my point is that what we are seeing in real estate right now doesn’t reflect economic effects that won’t show up until next year.

Renters have favored an urban lifestyle and were willing to pay for well-located, high-finish product near places of work or transit, but the Coronavirus outbreak has upended the model of rental demand driving development and investment over the past decade. The massive forced experiment in working from home has all but closed the American city. Empty office towers mean no morning coffees, no lunch crowds, no dry cleaning, no shoe repair, no mid-afternoon errands, and no after-work cocktails. And with every rental lease that comes due, tenants are asking: Why pay $3,000 a month to work at home, when rents in the suburbs or nearby secondary markets offer larger units at savings of hundreds of dollars a month?

So what comes next?

The pandemic will end, but new habits around working at home, on-line shopping, and food delivery may well linger. The hollowing-out of the urban core creates a vicious cycle, in which residents leaving the city reduce demand for local businesses, making urban life less and less attractive, leading to more and more move-outs.

Where does this leave the great American city? Likely in dire straits in the near-term. But the city has reinvented itself many times, from manufacturing center to artist community to capital of finance and technology. And as prices adjust and developers adopt new models, the city will surely reinvent itself again, perhaps as more affordable and economically diverse places that can promise opportunity and quality of life (and hot dogs) to all residents.

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Pasta and Noodles Market Projected to Be Resilient During 2019-2025 – The News Brok - The News Brok

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The report is an all-inclusive research study of the global Pasta and Noodles market taking into account the growth factors, recent trends, developments, opportunities, and competitive landscape. The market analysts and researchers have done extensive analysis of the global Pasta and Noodles market with the help of research methodologies such as PESTLE and Porter’s Five Forces analysis. They have provided accurate and reliable market data and useful recommendations with an aim to help the players gain an insight into the overall present and future market scenario. The Pasta and Noodles report comprises in-depth study of the potential segments including product type, application, and end user and their contribution to the overall market size.

For more insights into the Market, request a sample of this report (Including Full TOC, List of Tables & Figures, Chart) @ https://www.marketresearchhub.com/enquiry.php?type=S&repid=2181611&source=atm

Competitive landscape is a critical aspect every key player needs to be familiar with. The report throws light on the competitive scenario of the global Pasta and Noodles market to know the competition at both the domestic and global levels. Market experts have also offered the outline of every leading player of the global Pasta and Noodles market, considering the key aspects such as areas of operation, production, and product portfolio. Additionally, companies in the Pasta and Noodles report are studied based on the key factors such as company size, market share, market growth, revenue, production volume, and profits.

The following manufacturers are covered:
Barilla
Nestle
Nissin Foods
Ting Hsin International Group
Acecook Vietnam JSC
Brf Brasil Foods
CJ Group
Comercial Gallo
Conad
ConAgra Foods
Creamette
De Cecco
Delverde
General Mills
Gerardo di Nola
House Foods Group

Segment by Regions
North America
Europe
China
Japan

Segment by Type
Ambient Pasta And Noodles
Chilled Pasta And Noodles
Dried Pasta And Noodles

Segment by Application
Family
Commercial

For Information On The Research Approach Used In The Report, Ask to Our Industry [email protected] https://www.marketresearchhub.com/enquiry.php?type=E&repid=2181611&source=atm 

The Pasta and Noodles report has been segregated based on distinct categories, such as product type, application, end user, and region. Each and every segment is evaluated on the basis of CAGR, share, and growth potential. In the regional analysis, the report highlights the prospective region, which is estimated to generate opportunities in the global Pasta and Noodles market in the forthcoming years. This segmental analysis will surely turn out to be a useful tool for the readers, stakeholders, and market participants to get a complete picture of the global Pasta and Noodles market and its potential to grow in the years to come.

Highlights of the Report

• The report offers a broad understanding of the customer behavior and growth patterns of the global Pasta and Noodles market
• The report sheds light on the lucrative business prospects pertaining to the global Pasta and Noodles market
• The readers will gain an insight into the upcoming products and related innovations in the global Pasta and Noodles market
• The report provides details about the key strategic initiatives adopted by the key players functioning in the global Pasta and Noodles market
• The authors of the Pasta and Noodles report have scrutinized the segments considering their profitability, market demand, sales revenue, production, and growth potential
• In the geographical analysis, the Pasta and Noodles report examines the current market developments in various regions and countries.

You can Buy This Report from Here @ https://www.marketresearchhub.com/checkout?rep_id=2181611&licType=S&source=atm 

Table of Contents Covered in the Report:

1 Pasta and Noodles Market Overview

1 Pasta and Noodles Product Overview

1.2 Pasta and Noodles Market Segment by Type

1.3 Global Pasta and Noodles Market Size by Type

1.3.1 Global Pasta and Noodles Sales and Growth by Type

1.3.2 Global Pasta and Noodles Sales and Market Share by Type (2015-2020)

1.3.3 Global Pasta and Noodles Revenue and Market Share by Type (2015-2020)

1.3.4 Global Pasta and Noodles Price by Type (2015-2020)

2 Global Pasta and Noodles Market Competition by Company

1 Global Pasta and Noodles Sales and Market Share by Company (2015-2020)

2.2 Global Pasta and Noodles Revenue and Share by Company (2015-2020)

2.3 Global Pasta and Noodles Price by Company (2015-2020)

2.4 Global Top Players Pasta and Noodles Manufacturing Base Distribution, Sales Area, Product Types

2.5 Pasta and Noodles Market Competitive Situation and Trends

2.5.1 Pasta and Noodles Market Concentration Rate

2.5.2 Global Pasta and Noodles Market Share of Top 5 and Top 10 Players

2.5.3 Mergers & Acquisitions, Expansion

3 Pasta and Noodles Company Profiles and Sales Data

1 China Shipping Container Lines

3.1.1 Company Basic Information, Manufacturing Base and Competitors

3.1.2 Pasta and Noodles Product Category, Application and Specification

3.1.3 China Shipping Container Lines Pasta and Noodles Sales, Revenue, Price and Gross Margin(2015-2020)

3.1.4 Main Business Overview

4 Pasta and Noodles Market Status and Outlook by Regions

1 Global Market Status and Outlook by Regions

4.1.1 Global Pasta and Noodles Market Size and CAGR by Regions

4.1.2 North America

4.1.3 Asia-Pacific

4.1.4 Europe

4.1.5 South America

4.1.6 Middle East and Africa

4.2 Global Pasta and Noodles Sales and Revenue by Regions

4.2.1 Global Pasta and Noodles Sales and Market Share by Regions (2015-2020)

4.2.2 Global Pasta and Noodles Revenue and Market Share by Regions (2015-2020)

4.2.3 Global Pasta and Noodles Sales, Revenue, Price and Gross Margin (2015-2020)

4.3 North America Pasta and Noodles Sales, Revenue, Price and Gross Margin

4.3.1 United States

4.3.2 Canada

4.3.3 Mexico

4.4 Europe Pasta and Noodles Sales, Revenue, Price and Gross Margin

4.4.1 Germany

4.4.2 UK

4.4.3 France

4.4.4 Italy

4.4.5 Russia

4.4.6 Turkey

4.5 Asia-Pacific Pasta and Noodles Sales, Revenue, Price and Gross Margin

4.5.1 China

4.5.2 Japan

4.5.3 Korea

4.5.4 Southeast Asia

4.5.4.1 Indonesia

4.5.4.2 Thailand

4.5.4.3 Malaysia

4.5.4.4 Philippines

4.5.4.5 Vietnam

4.5.5 India

4.5.6 Australia

4.6 South America Pasta and Noodles Sales, Revenue, Price and Gross Margin

4.6.1 Brazil

4.7 Middle East and Africa Pasta and Noodles Sales, Revenue, Price and Gross Margin

4.7.1 Egypt

4.7.2 GCC Countries

5 Pasta and Noodles Application/End Users

1 Pasta and Noodles Segment by Application

5.2 Global Pasta and Noodles Product Segment by Application

5.2.1 Global Pasta and Noodles Sales by Application

5.2.2 Global Pasta and Noodles Sales and Market Share by Application (2015-2020)

6 Global Pasta and Noodles Market Forecast

1 Global Pasta and Noodles Sales, Revenue Forecast (2020-2026)

6.1.1 Global Pasta and Noodles Sales and Growth Rate Forecast (2020-2026)

6.1.1 Global Pasta and Noodles Revenue and Growth Rate Forecast (2020-2026)

6.2 Global Pasta and Noodles Forecast by Regions

6.2.1 North America Pasta and Noodles Sales and Revenue Forecast (2020-2026)

6.2.2 Europe Pasta and Noodles Sales and Revenue Forecast (2020-2026)

6.2.3 Asia-Pacific Pasta and Noodles Sales and Revenue Forecast (2020-2026)

6.2.3.1 China

6.2.3.2 Japan

6.2.3.3 Korea

6.2.3.4 Southeast Asia

6.2.3.5 India

6.2.3.6 Australia

6.2.4 South America Pasta and Noodles Sales and Revenue Forecast (2020-2026)

6.2.5 Middle East and Africa Pasta and Noodles Sales and Revenue Forecast (2020-2026)

6.2.5.1 Egypt

6.2.5.2 GCC Countries

6.3 Pasta and Noodles   Forecast by Type

6.3.1 Global Pasta and Noodles   Sales and Revenue Forecast by Type (2020-2026)

6.4 Pasta and Noodles Forecast by Application

7 Pasta and Noodles Upstream Raw Materials

1 Pasta and Noodles Key Raw Materials

7.1.1 Key Raw Materials

7.1.2 Key Raw Materials Price

7.1.3 Raw Materials Key Suppliers

7.2 Manufacturing Cost Structure

7.2.1 Raw Materials

7.2.2 Labor Cost

7.2.3 Manufacturing Expenses

7.3 Pasta and Noodles Industrial Chain Analysis

8 Marketing Strategy Analysis, Distributors

1 Marketing Channel

8.1.1 Direct Marketing

8.1.2 Indirect Marketing

8.1.3 Marketing Channel Development Trend

8.2 Distributors

8.3 Downstream Customers

9 Research Findings and Conclusion

Appendix

Methodology/Research Approach

Research Programs/Design

Market Size Estimation

Market Breakdown and Data Triangulation

Data Source

Secondary Sources

Primary Sources

Disclaimer

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Robb Recommends: This Vending Machine Sells Premium Steak, Chicken and More—Contact Free - Yahoo Lifestyle

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The scourge of Covid-19 makes any contactless transaction a smart choice, but a vending machine that dispenses butcher-quality meats on demand? Like the recent proliferation of push-button Champagne dispensaries, that’s a brilliant idea anytime.

Some may bliss out seeing chocolates arrayed before them, but I’m like a kid in a candy store at the Applestone Meat Company, the amazing butcher shop in Stone Ridge, N.Y., with its nature morte of whole chickens, steaks, pork butts and ground lamb that’s perfect for burgers. And I buy all of it by pushing buttons and watching racks circle around like at an old-time Automat. Applestone sells mostly through its refrigerated vending machines (there’s another in the city of Hudson, N.Y., too), which are stocked several times a day with local, hormone-free and humanely raised meats, all vacuum-sealed and ready to carry away.

And this genius operation—run by Joshua Applestone, who previously founded Fleisher’s Craft Butchery with his wife, Jessica—is open 24/7. I keep threatening to make a midnight run for skirt steak. See you there?

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Made In Oklahoma: Pepper Steak On Rice - news9.com KWTV

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Sunday, August 30th 2020, 7:46 am

By: News 9

OKLAHOMA CITY -

David Brooks with the made in Oklahoma Coalition joined News 9 Sunday morning with a recipe for Pepper Steak on Rice. You can find this recipe and more like it at Made In Oklahoma Coalition's website

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Kitchen therapy: rolling lumpia and baking pie - Los Angeles Times

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This week, our coronavirus newsletter addressed the very real and prevalent mental-health effects of the pandemic. Cooking and baking are not medical prescriptions to heal anxiety and depression, but they can be calming and uplifting experiences. I find hands-on projects with some repetitive motion to be especially therapeutic.

Newsletter

Get our new Cooking newsletter.

You may occasionally receive promotional content from the Los Angeles Times.

Quarantine baking always delivers pleasure, and savory dishes that require rolling, pinching or lots of fine dicing do too. Put on your favorite playlists, take a few deep breaths and slip into a meditative mode while preparing something delicious to eat. These options are ideal for end-of-summer produce and can be stashed in your fridge and freezer when you don’t have the energy to make it into the kitchen.

Time 30 minutes

Yields Serves 4

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Rolling meatballs by hand will get you in zen mode, as will the grassy scent of fresh herbs.

Time 3 hours

Yields Makes 30

Stuff these crunchy lumpia with loads of vegetables. You can freeze any you don’t plan to eat before frying and crisp them up in oil whenever you’re ready for them.

Time 2 hours

Yields Makes about 20 tamales.

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If you want an all-day escape in the kitchen, start by making Bricia Lopez’s mole recipe, then use the sauce in handmade tamales. (Or you can take a shortcut and buy jars of mole from Guelaguetza.)

Time 1 hour 30 minutes

Yields Makes 1 (9-inch) pie

Use the last of summer’s sweet cherries in this pie filling and relive your Play-Doh days lacing this lattice crust.

Time 5 minutes

Yields Serves 1

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And if what you really need is a drink, you’ll love this crisp, cold mojito full of summer produce.

Virtual food events

The Los Angeles Times Dinner Series kicks off Sept. 5 with a three-course collaboration meal between Jon Yao of Kato and Mei Lin of Nightshade; the menu includes dry scallop porridge and pork belly ssam. Dinners will be picked up on the day of the event, and my colleague Lucas Kwan Peterson will host a video chat with the chefs while participants dine together online.

In addition, the Los Angeles Times Food Bowl, usually held as a monthlong series of events in May, is being held this fall in virtual form, with World Central Kitchen and the Los Angeles Regional Food Bank as partners. Events include a cook-a-thon fundraiser Oct. 17; cooking editor Genevieve Ko, cooking columnist Ben Mims and senior food writer Jenn Harris will co-host 30 chefs and celebrities from Los Angeles, the nation and the world. The Food team compiled an accompanying guide for the year’s theme, “Takeout and Give Back.”

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