YaDa Chef Private and Personal Chefs

  Here is a great cleanse drink that tastes good. Apples Cinnamon and Water---Here's how to make it. It's a pretty common idea that if you want to improve your diet and eating habits, you should cut out caloric beverages. Drinking calories makes it far too easy to lose track of what you're really consuming, and when we've been doing it for years it can be hard to consider what a big difference cutting it out could make. This water recipe will help clean up your system and even help your body burn calories more efficiently. That old rule "the more water you drink, the less you retain" is absolutely right, and drinking this apple cinnamon water will speed up the process of cutting water weight. Ingredients: 2 apples 2 cinnamon sticks 1 liter of water Cut apples into thin slices and place in a large jar or bottle with a wide opening. Add cinnamon sticks and put the water. Thus prepared water let it stand for at least one day. In the water you can add or fresh l

  Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this super fruit today? personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-Y

Dining out got a new look in 1948, thanks to a 100-square foot burger shack perched next to a circular Baldwin Park, California, driveway. There, five cooks worked behind glass walls assembling take-out meals for motorists, lured by the a sign assuring “NO DELAY” and a restaurant name that promised exactly what it delivered: In-N-Out. There are a few claimants for the first fast food eatery to feature a true drive-thru, but In-N-Out Burger’s first restaurant, with its intercom ordering system and its lack of both inside seating and outside parking was likely the first to offer the complete drive-thru package.  Where Did Drive-Thru Dining Begin? Before the drive-thru, though, came the drive-in, a type of restaurant where customers ate their meals on the premises without leaving their cars. The drive-in concept was first popularized by a Texas chain of eateries called the Pig Stand, whose first drive-in opened on a highway connecting Dallas and Fort Worth in 1921. Customers would pull in

Lobster fishers have been steadily increasing hauls of this kelp crops in their off-season. By  Jelisa Castrodale   We're already a month-plus into spring and in Maine, spring isn't just about April showers (rain or snow) or May flowers: it also marks the start of the state's seaweed harvest.  According to  the Associated Press, Maine is  the  spot for the United State's seaweed farming industry, and this year already looks like one for the record books.  Atlantic Sea Farms, which works with more than two dozen seaweed farmers, told the outlet that it expects this year's briny crop to tip the scales at more than 800,000 pounds, which almost doubles last year's harvest of 450,000 pounds—a state record at the time.  Over the past several years, Maine has moved from collecting wild seaweed to farmed varieties, and the annual harvests keep getting bigger. In 2018, the total haul of farmed seaweed was around 54,000 pounds, then grew to 280,000 pounds in 2019. A proje

    Ingredients: 4 level tablespoons/60ml corn flour 6 tablespoons/75g/90ml white sugar 2 cups/500ml milk substitute 1 cup/225ml water 5 tablespoons/37.5g/75ml cocoa 1 teaspoon/5ml vanilla extract Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan. Take off the heat at this point (It will have thickened but will still be easy to pour). Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly.   personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

  If you're making it in a stove top pressure cooker or in a 8 quart or larger electric pressure cooker, you will likely need to increase the water.  1 to 2 tablespoons/15-30ml vegetable oil  4 pounds/2kg  boneless pork shoulder, cut into two equal pieces  2 cups/500ml barbecue sauce, divided, plus more for serving  1/2 cup/125ml water  Toasted rolls, for serving Select Saute to preheat the pressure cooking pot. When hot, add the oil to the cooking pot. Brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter. Add 1 cup/250ml barbecue sauce and the  water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot. Lock lid in place. Select High Pressure and set the cook time for 75 minutes. Allow the pressure to release naturally (approximately 20 minutes). Carefully remove the lid. Remove the meat from the pressure cooker and shred with two forks, discard excess fat. Strain cooking liquid, res

Amelia Lucas Employers across the country are crafting plans to bring workers back to the office as Covid-19 vaccination rates rise and pandemic restrictions ease. Those decisions could have an outsize impact on restaurant sales for businesses located near city centers and office buildings, according to celebrity chef Ming Tsai. "We don't know the new normal," Tsai said at CNBC's Small Business Playbook conference. "Are half the people going to come back to work and the other half are going to stay at home, or is it two-thirds? Whatever it is, it greatly affects restaurants that rely on the lunch business, because right now there's none. ... It relies on happy hour and, of course, on dinner." Tsai is the host and executive producer of the TV cooking show "Simply Ming" and owns the Boston restaurant Blue Dragon. When lockdowns started, Tsai teamed up with Chef Ed Lee, more than a dozen other restaurants and Kentucky distiller Maker's Mark to