Pork neck bones 2 pound
Onion 1 Medium, slice
Green onions 2 small, chop
Garlic powder 2 Tablespoon
Black pepper 1 Tablespoon
Mixed salt 2 Tablespoons
Cooking oil 1/2 Cup (8 tbs) for greasing
Water 6 cup (96 tbs)
Clean and wash the pork neck bones and keep it aside.
Slice the onion, chop the green onions and keep it aide, prepare the dry seasoning mix in a small bowl.
In a large pan pour the oil and brown the pork neck on all sides, flip them occasionally.
Once done remove and place the necks in a large pot of water and add the green onions and the dry seasoning mix.
Add the onions and cover the pot with the lid and boil for 90 minutes.
After 90 minutes turn off the heat for the necks.
Serve the neck bones along with Jambalaya and enjoy!!!!
Nabisco’s newest cookie is a filled cupcake-flavored Oreo cookie that will hit shelves nationwide next week.
After months of teasing fans with yet another new flavor to come out of the Oreo Wonder Vault (the last one was the return of Red Velvet Oreos), Nabisco has finally announced the latest Oreo innovation: filled cupcake-flavored Oreo. If you’re having trouble picturing what exactly a filled cupcake-flavored Oreo is, think about the Hostess chocolate, cream-filled cupcake in cookie form.We predicted this newest flavor way back in October, when images of the new Oreo were leaked online.
The Craziest Oreo Flavors Ever
The regular chocolate Oreo cookie is filled with chocolate filling with a creamy vanilla center that implores you to “twist and lick!” (As if we don’t already do that with every type of Oreo, Nabisco.)This new limited-edition flavor is available while supplies last for $4.49 a box, although we can’t imagine anyone would just buy one box of these. How un-American would that be? The cupcake flavor is straight out of the Oreo Wonder Vault, a mysterious entity that according to Oreo “can contain as many as 50 prototype flavors and more than 100 additional ideas at one time.” Every flavor is tried and tested before making its way out of the vault for the masses to consume.
Benoît Violier, the celebrated chef whose restaurant in Switzerland was deemed the world’s best eatery by French critics less than two months ago, was found dead at his home on Sunday. Violier, who was 44, apparently took his own life, police told the BBC.
Violier and his wife Brigitte ran the Restaurant de l’Hôtel de Ville outside of the city of Lausanne. He had worked there since 1996 and took it over in 2012; it holds three Michelin stars and earned the top position in France’s La Liste ranking of the top thousand restaurants worldwide.
Violier’s mentor and predecessor at the Restaurant de l’Hôtel de Ville, Philippe Rochat, died six months ago while cycling.
A student is demanding a lifetime supply of KitKats under the threat of legal action after she bought eight of the chocolate bars and none of them had the the trademark wafer inside.
Saima Ahmad, 20, bought the multi-pack from a supermarket last month, and has now written to manufacturer Nestle claiming that they ignored their duty of care to consumers.
Miss Ahmad, a second-year student at Kings College, London, even included details of a legal precedent set in the 1930s to back up her case. ” Waferless: None of the bars in the pack had wafer inside. In the letter to Nestle, she wrote: ‘Clearly, if I wanted to purchase a confectionary item that is purely chocolate, I would have purchased a bar of Galaxy’
She said: ‘They go about advertising the unique concept of KitKat, but I’m so disappointed by what I have purchased.
‘I’m hoping they will apologise to me and in future focus more on quality of their product.
‘No one else in that industry has that unique concept about mixing the wafer with the chocolate and that’s why I’m a fan.’
Before she wrote her letter, the student did her research and found that others had complained of similar experiences in online forums.
In the letter, she claims that giving her a lifetime supply of the bars will allow her to act as ‘quality control’ for the company.
She added: ‘Nestle have a huge following and I don’t think these mistakes are acceptable.
‘I have researched this problem and I found that it wasn’t just a one off and it has happened quite a few times.
‘There are quite a few forums online where people complain of having KitKats without wafer. Favourite: Miss Ahmad said that even if the company gives her a lifetime supply, she will never get bored of the bars
‘They should definitely give in to me. I’m hoping my demand will go higher than the customer service platform.
‘I’d like the CEO of Nestle to respond to my letter because it’s an extremely important issue. I’m trying my luck – if you don’t ask you don’t get.’
Miss Ahmad is so fond of the chocolate bars that if the company offers her a lifetime supply, she insists she will still never get bored of them.
‘They are my favourite chocolate bars, I love them.’
In her letter to Nestle, she wrote: ‘The truth of the matter is; manufacturers owe a duty of care to consumers.
‘The specific duty you owe in consistency in your manufacturing process. The failure to take due care in the manufacturing process resulted in a product being defective.
‘As a result I feel as though I have been misled to part with my money and purchase a product that is clearly different from what has been marketed by Nestle.
‘The loss I have suffered is of monetary and emotional significance.
‘I would like a full refund of the defective pack of KitKat I purchased. I have also lost my faith in Nestle.
‘Clearly, if I wanted to purchase a confectionary item that is purely chocolate, I would have purchased a bar of Galaxy.
‘I would therefore like to request a life-long supply of KitKat so that I can act as a means of quality control – it appears you need me more than I need you.’
Miss Ahmad is adamant that she will take legal action if the company does not comply with her demands.
She added: ‘I wouldn’t rule out taking this further if Nestle do not apologise or compensate me adequately.
‘As I mentioned in my letter of complaint, an unlimited supply of KitKat would do’
Pizzamaker Pasquale Cozzolino lost 94 pounds after eating an entire pizza margherita for lunch every day.
A pizza diet that works? It’s a belated Christmas miracle!
Pasquale Cozzolino has accomplished what most of us can only dream of doing: He successfully lost 94 pounds by eating an entire pizza every day for lunch. Cozzolino, a Neapolitan pizzamaker who moved from Italy to America four years ago to work in New York City pizzerias, began packing on the pounds as a result of the stress of working in an urban restaurant. By early 2012, according to The New York Post, he weighed an astonishing 370 pounds and began to feel awful. In June 2015, his doctor told him he needed to lose weight or he would eventually have a massive heart attack. Cozzolino cut out sweets and soda, and focused on eating plenty of fruits and vegetables. However, the highlight of his diet plan was to eat a margherita pizza every day for lunch from Ribalta Pizza in the East Village, where he is the executive chef.It sounds inconceivable but Cozzolino explains that Ribalta’s plain pizzas are actually pretty healthy. The dough is only made from water, flour, yeast and salt, with zero butter or fattening oils added.The toppings are just fresh tomatoes, a thin layer of mozzarella, and sprinkled basil. Plus, since the dough ferments for nearly 36 hours, much of the carbs’ natural sugars are eaten away. Therefore, a regular “greasy slice” pizzeria would not help you achieve the same results, and may even be worse.Seven months later, Cozzolino’s waist has shrunk 12 inches and he now weighs a healthy 276 pounds for his large 6’6 frame.
“It helps you to stay away from junk food,” he told The New York Post. “When you eat a pizza, you don’t need anything else.”
Cozzolino is actually not the first person to have major success with a pizza diet. In October, we reported on a Florida cyclist who lost 24 pounds by subsisting on nothing but pizza loaded with vegetables.
Annabelle, the bovine mascot, will soon have more restaurant to loom over.
Cleopatra Way at Caesars Palace will soon be a non-stop, hot bed of activity as Old Homestead Steakhouse gets ready to join the current construction work on a new cigar lounge a few steps down the corridor.
Old Homestead arrived from New York City in December of 2011, filling 6,012 square feet and a total of 250 seats. A new upgrade will add 912 square feet of dining area to create enough room for 327 in the restaurant. They are also adding a new bathroom. The current estimated construction cost is $1,020,000 as the steakhouse edges east.
The expansion moves into part of the space formerly occupied by neighbor Hyakumi Japanese restaurant and sushi bar. That long-shuttered footprint will now be shared by Old Homestead and a new, under construction cigar bar and lounge. The 3,761-square-foot concept will feature a bar, humidor, retail store and their own restrooms. Local sources point to aficionado favorites Casa Fuente as the under wraps name behind the venture.
While work on the cigar lounge work is well underway, a timetable for the Old Homestead work has yet to be announced
Good news for you and bae if you’re balling on a budget!
Waffle House is offering reservation-only candlelit dinners at locations in 18 states for Valentine’s day this year. This is the ninth-annual year the Georgia based restaurant chain has done this special offering. Though most locations like ones in Mississippi, Alabama, Louisiana and Arkansas offering the service are in the South, you can find your local Waffle House is having it on their website!
Mardi Gras Eats: Louisiana’s Best Fried Chicken
I will let you in on one of my deep, dark secrets: I am a fried chicken addict. So once a year, at Mardi Gras, I saunter into Popeyes and over-order everything. With that in mind, and since almost every cooler on the parade route in any Louisiana city is packed with fried chicken, I decided to do the legwork for you and find Louisiana’s best fried chicken restaurants statewide.
NEW ORLEANS FRENCH QUARTER: This is tough, because they’re frying chicken on every corner in New Orleans. One of my favorites is Fiorella’s, where you must have the red beans, as well. Did we mention they’re open until two a.m. on weekends? Because sometimes you just need a three-piece plate in the middle of the night. You know who you are.
Named for the patron saint of cooks, the fried chicken at Saint Lawrence is a godsend to frequenters of New Orleans’s upper French Quarter. Golden, crispy, and particularly well-seasoned, the chicken is part of the restaurant’s seasonal approach to elevated pub fare and pairs delightfully with their seasonal squash medley and mile-high cornbread. Another feature that sets Saint Lawrence apart from its neighborhood competitors is its rotating selection of outstanding frozen daiquiris (the Pimm’s Cup daiquiri is a perennial favorite).
Whether you prefer a simple sandwich, a panini, a hoagie (aka a sub or a hero), or a towering creation worthy of Dagwood, these choices all have one thing in common: they include delicious ingredient combinations in between two perfect pieces of bread. To keep your tummy full and satisfied, we’ve brought together 24 of our most incredible sandwich recipes, likely to make lunch your new favorite meal. We’ve included the classics, like a grilled Reuben and a buttery Cuban, but we’ve also added some unexpected sandwiches like bacon grilled cheese or asparagus and prosciutto paninis, so everyone can find something to satisfy their taste buds. Of course, we included some of our vegetarian favorites, like Greek spinach and feta, to keep everyone full of the sandwich love this winter. Each of these sandwiches could be paired with some crunchy homemade potato chips or baked sweet potato friesfor a delicious and filling meal. The best part about these recipes is that you can serve them at any time, from family dinners to tailgates to dinner parties. No matter the occasion, everyone loves a good, hot sandwich!