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sunday supper: bacon and egg fried rice


bacon and egg fried riceserves 4.note: leftover rice? add bacon and eggs for a tasty twist on dinner. if you're making the fried rice without the bacon, increase the oil to 1 1/2 tablespoons in the initial step. from "good housekeeping skillet suppers," by the editors of good housekeeping.• 2 tbsp. canola oil, divided• 5 slices bacon, chopped• 1 bunch green onions, sliced• 1 (5 oz.) bag baby spinach• 3 c. cooked white rice• 1 c. frozen peas• 1/2 tsp. salt• 4 eggsdirectionsin a 12-inch skillet, heat 1 tablespoon oil over medium high heat until hot. add bacon and cook until crisp, stirring. add green onions and spinach; cook, stirring constantly, for 2 minutes or just until spinach wilts. add cooked rice, peas and salt; cook for 5 minutes or until hot, stirring often.meanwhile, in 10-inch sk






how can fried rice be good for you? when you make it this way. – the denver post


this recipe turns a humble bowl of rice into a lip-smackingly tasty meal. it feels like an indulgence, but the dish is actually good for you.the bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with scallion, ginger, garlic and a pinch of crushed red pepper flakes. the aroma gets your mouth watering the second those flavors hit the skillet. then you add the rice and continue to cook until it is all warmed through.this recipe calls for brown rice because it is the most accessible whole-grain variety, but black or red rice would also be delicious and make for an intriguing twist. whatever type you choose, it is critical to start with cooked rice that has been well chilled, otherwise it can become gummy when stir-fried. once the rice in the






how can fried rice be good for you? when you make it this way. – the denver post


this recipe turns a humble bowl of rice into a lip-smackingly tasty meal. it feels like an indulgence, but the dish is actually good for you.the bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with scallion, ginger, garlic and a pinch of crushed red pepper flakes. the aroma gets your mouth watering the second those flavors hit the skillet. then you add the rice and continue to cook until it is all warmed through.this recipe calls for brown rice because it is the most accessible whole-grain variety, but black or red rice would also be delicious and make for an intriguing twist. whatever type you choose, it is critical to start with cooked rice that has been well chilled, otherwise it can become gummy when stir-fried. once the rice in the






at this new downtown l.a. restaurant, every sandwich comes with a fried egg


name: the tuck hotel restaurant, opened by chef and restaurateur juan pablo torre in mid-january. torre, who is from spain, also consulted on the menu of eat drink americano in the arts district.concept: we are still, it seems, in the age of the egg. fried eggs perched atop hamburgers, sandwiches, rice bowls, nests of pasta, even crab cakes — most savory dishes these days often come with some form of whole egg. this is a frequent sight at tuck restaurant, the tiny, spanish-leaning restaurant in the tiny, new 14-room tuck hotel in downtown los angeles. a perfectly fried, runny egg serves as the top layer of every sandwich on the restaurant menu. if you’re not into an egg on everything, just ask to have it on the side or not at all.order this: the menu is a short list of sandwiches, salads,






there's a fried rice restaurant coming soon to silver lake


from a new dodger stadium restaurant to plates of fried rice in silver lake, here’s what’s happening in the los angeles food and drink world.bowl over: hot hot food, a restaurant billing itself as a “fried rice concept,” is scheduled to open in silver lake on april 24. co-owners coly den haan (formerly of the must) and dean harada (earl’s in mar vista) say the restaurant is a way to combine asian fried rice and mexican street tacos on a plate. thus: fried rice topped with avocado, pickled onions and jalapenos, salsa verde and a fried egg; and pork fried rice with crispy braised pork carnitas. the duo is also planning to serve shakes and slushies. 654 n. hoover st., los angeles, www.hot-hot-food.com. beverly boulevard newcomer: verlaine, a new restaurant by chef diego hernandez (of corazon






jonathan gold can't stay away from grand central's sari sari store


i have stopped by sari sari store five times in the last three days, and i’m not sure if i should be admitting this to you or to a therapist.on monday, i walked over with times food editor amy scattergood, my sari sari store enabler, and tried the arroz caldo, the sisig fried rice and also the adobo fried rice. on tuesday morning, amy texted me to say a section meeting was already underway at sari sari store, so i found myself back at the counter with an order of lechon manok — spit-roasted chicken — as well as a cantaloupe slush and a few forkfuls of buko pie. late that afternoon, i came in for an early supper of grilled pork ribs, silog made with homemade “spam’’ and a taste of tortang talong, which is grilled eggplant dipped into beaten egg and fried. wednesday’s breakfast (amy’s choice






state fair menu features thanksgiving meal – in an eggroll


raleigh, n.c. (ap) — it’s another year of diet-killing selections at the north carolina state fair, including a thanksgiving meal which doesn’t require a plate.the fair, which begins on oct. 12, has issued its menu. among the choices is a thanksgiving eggroll with turkey, gravy, mashed potatoes, stuffing and cranberry sauce inside a wonton wrapper. to complete the experience, there’s fried pumpkin pie.for fairgoers not ready to celebrate the holiday, there are items like roasted corn on the cob coated in mayonnaise and flamin’ hot cheetos. there’s an offering called “crack-n-cheese,’ along with deep-fried dirty rice, deep-fried bacon and cheese collard bites and a cheerwine funnel cake. and for the first time, the canadian dish poutine — a serving of fries topped with gravy and cheese curd






the best things to eat on long island


(credit: daniel brennan)bandeja tipica is a hearty colombian platter that includes carne asada, chicharron and chorizo paired with fried plantain, an arepa, avocado, beans, rice and a fried egg at caffé ole in huntington station.






bacon takes center stage in cheeseburger at erik the red in downtown minneapolis


the burger: in just about any other instance, the beef patty on the “thor’s burger” at erik the red might be viewed as waifish. paltry, even. but when the burger’s other, far showier animal protein – a bruiser of a slice of bacon – is taken into account, that modestly scaled patty takes on a right-size dimension.that bacon truly belongs at center stage. it’s produced in-house, in a process that involves a six-day cure and an oak-fueled turn in the smoker (here’s a sign that the kitchen knows that it has a winner on its hands: a gigantic slab of the stuff is sold as an entree, for $16). for the burger, the bacon gets the sliced-thick treatment, and then it's obviously nurtured on the stove to the point where the dense, slightly chewy interior is robed in a crisped-up and utterly mouth-water






and then for dessert... - la times


in the bottom of the fourth inning, cameron romo, 19, of rialto, staked out his gastronomical prize: the dodgers' chicken waffle sammy with a piece of fried chicken and candied, smoked bacon sandwiched between two belgian waffles. he carried one in each hand as took an elevator to the stadium's top deck."i'm 100% excited," he said. he saw the postseason-special delicacy advertised online and knew he had to find one. "i hope it's the best thing i've ever experienced," he said. romo might not stop there. by game's end, he might also try to get his hands on the double bacon double cheeseburger, two beef patties, cheese, bacon, maple syrup and blackberry jam with a donut on top. 






how to make fried chicken lasagna from the boondocks


the boondocks has two epic dishes that just hearing about will make your mouth water. first: the luther burger, which is basically a donut bacon cheeseburger. second: fried chicken lasagna.full story at youtube.more great recipes. posted by josh urich






dodgers defeat diamondbacks 9-5 in game 1 of nlds


in the bottom of the fourth inning, cameron romo, 19, of rialto, staked out his gastronomical prize: the dodgers' chicken waffle sammy with a piece of fried chicken and candied, smoked bacon sandwiched between two belgian waffles. he carried one in each hand as took an elevator to the stadium's top deck."i'm 100% excited," he said. he saw the postseason-special delicacy advertised online and knew he had to find one. "i hope it's the best thing i've ever experienced," he said. romo might not stop there. by game's end, he might also try to get his hands on the double bacon double cheeseburger, two beef patties, cheese, bacon, maple syrup and blackberry jam with a donut on top. 






why bacon sometimes looks green


when you’re not dealing with vegetables, green isn’t the most appetizing color—especially when it’s on your raw bacon. but fear not fellow bacon lover, that weird discoloring is not anything to be worried about.according george richter-addo and his group of researchers at the university of oklahoma, that greenish hue is perfectly natural. it’s caused by nitrite, a chemical that’s been used to preserve and cure meats like bacon for centuries. we even produce it in our own bodies. nitrite’s reaction with the myoglobin in the bacon causes “nitrite burn,” giving the meaty part of your bacon a green pigment. so don’t toss out that bacon just because it looks a little bit green. that said, bacon that has turned a grayish color, smells rancid, or has green spots that resemble mold should not be e






turn leftover rice into delectably sweet rice pudding


photo by rudy riet.if you have some leftover rice in danger of going stale, here’s a simple and delicious way to use it up. all you need is some milk and sugar.as sheela prakash at the kitchn explains, there’s no need to toss out that extra side of take-out rice, or waste the excess you end up with when you make a huge batch at home (i do this all the time.) instead, grab some milk, almond milk, or coconut milk and mix it at a one-to-one ratio with your leftover rice in a large pot. crank the heat, then reduce it to a simmer and stir frequently. you can use sugar, brown sugar, honey, or even maple syrup to add sweetness as you stir. make sure you add a pinch of salt too. after about 20 minutes of stirring, you should be left with the perfect pudding consistency.leftover fried rice can be p






our 5 most crazy-popular summer recipes


looking for dinner — or dessert — inspiration? these five delicious dishes were our most popular recipes of the summer, from a killer korean-inspired chicken dish to tiny fruit pies. plus a certain famous butterscotch pudding. take a peek… 1 tiny fruit piesthese adorable little seasonal fruit pot pies can be decorated with a lattice, spiral or other pastry adornments before baking. (chris andre/parties that cook) the only thing better than a slice of pie is a whole pie all to yourself. of course, those are dangerous words. but san francisco culinary instructor bibby gignilliat’s tiny fruit pies are adorable, delicious and itty-bitty. you get the whole pie — with its easy-peasy cream-cheese pastry dough and summery berry filling — without getting stuffed. find the recipe and how-tos here.2






bacon festival back with new name, same bacon


san jose — for the lovers of processed pig meat, fans of what was once a morning side complementing an eggy or pancaked main order, there’s no wrong time or place for a bit of bacon.or a lot of it. sushi topped with bacon. bacon on the cob. bacon ice cream tacos and the “elvis goes to heaven” — a cupcake with banana, chocolate, peanut butter and bacon.“it is unusual,” said brian vail, a purveyor of cupcakes who brings out the big bacon guns for the baconland festival since its inception four years ago. “but for the bacon people, they can’t get enough and the more unusual the better.”indeed, the elvis cupcake was the first to sell out. by 3 p.m. sunday vail had sold 700 of the 850 cupcakes he brought to the festival.“there are a couple we sell year round — the maple bacon, or the triple cho






5 fatty — and fabulous! — fair foods


it’s just once a year, right? the deep-fried decadence that is the san diego county fair is back. on june 2, the county’s favorite over-the-top eating festival will be back in all its greasy, fried, bacon-wrapped glory. at a preview wednesday, we tasted all that’s new and fatty for 2017, so grab the napkins for our list of the top 5 outrageous edibles. or as ken mcknight of reno’s fish & chips says, “you’re at the fair, let it drip.” a preview of the 2017 san diego county fair foods. (alejandro tamayo)1. krispy kreme fried chicken ice cream sandwichchicken charlie’s latest “it” sandwich is a crazy combo of fried chicken on a sliced krispy kreme doughnut with a hockey-puck sized slab of blue bunny vanilla ice cream, maple syrup and a sprinkle of fruity pebbles on top. “it’s the ultimate sto






cauliflower is the new ‘it’ veggie, for everything from pizza crust to fried ric


trendy ‘riced’ cauliflower substitutes in healthier versions of everything from pizza crust to fried rice.crumbled bits of cauliflower used to be considered an unfortunate byproduct to clean off the cutting board. now the crumbles are the star of the show.rather than chopping them into florets, the popular way to use cauliflower is now as “rice,” grain-sized bits used to substitute for actual rice in recipes from curry bowls to rice pudding. it doesn’t stop there; enthusiasts recommend pressing the “rice” into pizza crusts, shaping it into pseudo-bread slices or subbing it out for the mac in mac and cheese.riced cauliflower was ranked as a “rising star” in google’s 2016 food trends report — and, as with many trends, its success was fueled by popular diets. because it’s low in carbohydrates






supper club tradition continues in jordan


take your time.at supper clubs, that’s the maxim de jour. the once-prominent restaurant model has diminished over the years under the crush of franchise foods and trendy urban eateries, but it persists with savory fare in jordan amid live music, relish trays and ice cream cocktails.supper clubs have various definitions, but generally invite patrons to linger and converse after finishing their meals. few restaurants choose to uphold that tradition, but on friday and saturday evenings at the jordan supper club it comes to life.the club invites patrons to stick around after dinner to enjoy cocktails and entertainment while socializing with the staff and other diners.“it’s kind of intimate in here,” manager ryan stern said. “the lights are dimmed and the music is usually geared to what we call






doughnut 'restaurant' with fried chicken, bacon varieties opening in mpls. skywa


next month, a lounge featuring long banquettes, armchairs and a 360-degree fireplace will debut in the downtown minneapolis skyway.a new cocktail room? nope, the guilty pleasures this shop will be peddling are doughnuts.cardigan donuts, which will open in the city center building in the first week of may, wants to put its own spin on the fried treats.the doughnuts – all 20 varieties of them – will run the gamut between classics and more off-the-wall versions such as cardigan’s chicken-and-waffles interpretation. the more ramped up versions include bourbon and walnut, nitro cold press mocha and chai varieties. pastry chef dan rosene (most recently at tria in north oaks) plans to stretch the limits of traditional fried dough. some of his potential combinations include that chicken-and-waffle






minnesota state fair reveals 31 new foods including pizza burritos, cookie dough


let the calorie counting begin.the minnesota state fair announced its 2017 class of new foods on tuesday morning, and 10 weeks from now, fairgoers will be judging which classics-in-making are among the latest enclave of on-a-stick oddities and deep-fried delights.at the top of the list? cookie dough, in four flavors (brownie batter swirl, gluten-free chocolate chip cookie, european cookie butter and lemon ricotta cheesecake with blueberries), at the always-innovative blue moon dine-in theater.bacon is big, with grilled cinnamon bun sandwiches filled with bacon and peanut butter at the sandwich stop, an on-a-stick belgian waffle with bacon bits in the batter at granny’s kitchen fudge puppies, the “double dose of pork belly” burger at rc’s bbq, tater tots topped with bananas and bacon at the






minnesota state fair reveals 31 new foods including pizza burritos, cookie dough


let the calorie counting begin.the minnesota state fair announced its 2017 class of new foods on tuesday morning, and 10 weeks from now, fairgoers will be judging which classics-in-making are among the latest enclave of on-a-stick oddities and deep-fried delights.at the top of the list? cookie dough, in four flavors (brownie batter swirl, gluten-free chocolate chip cookie, european cookie butter and lemon ricotta cheesecake with blueberries), at the always-innovative blue moon dine-in theater.bacon is big, with grilled cinnamon bun sandwiches filled with bacon and peanut butter at the sandwich stop, an on-a-stick belgian waffle with bacon bits in the batter at granny’s kitchen fudge puppies, the “double dose of pork belly” burger at rc’s bbq, tater tots topped with bananas and bacon at the






take-it-slow supper club tradition continues in jordan


take your time.at supper clubs, that’s the maxim de jour. the once-prominent restaurant model has diminished over the years under the crush of franchise foods and trendy urban eateries, but it persists with savory fare in jordan amid live music, relish trays and ice cream cocktails.supper clubs have various definitions, but generally invite patrons to linger and converse after finishing their meals. few restaurants choose to uphold that tradition, but on friday and saturday evenings at the jordan supper club it comes to life.the club invites patrons to stick around after dinner to enjoy cocktails and entertainment while socializing with the staff and other diners.“it’s kind of intimate in here,” manager ryan stern said. “the lights are dimmed and the music is usually geared to what we call






make the ultimate mexican-inspired rice bowl


this simple one-bowl supper makes meat a condiment, rather than the star of the meal. it’s an interesting way of rethinking your plate and works especially well with something like chorizo, which is bold, spicy and and flavorful even in small amounts. here, the spicy sausage adds its magic to a quick chorizo-bean saute that’s great served over rice and equally tasty in a taco, a mexican torta-style sandwich, soup, chili or even atop nachos.the avocado salsa is another favorite “eat with everything” topping with countless uses beyond this dish. traditional recipes call for roasting tomatillos, chiles and aromatics, such as onion and garlic, as a salsa verde base, but a good jar of your favorite store-bought tomatillo salsa works perfectly well here. a few pulses in the blender with fresh av






photos: denver’s bacon and beer classic at mile high stadium


the event featured a bacon-eating contest, which saw one pork fanatic bring home a year's supply of hormel bacon.






you can make your own taco shells entirely out of bacon


“you know what would make this 2 a.m. taco perfect? bacon. no wait, the whole taco shell...just bacon.” i imagine that’s the kind of thought process that would inspire someone to make this. and now the backyard bbq show shows you how it’s done. you need a grill and lots of bacon. it’s “real easy,” the video begins, but the first step actually requires some prior knowledge on weaving 15 strips of raw bacon together. once woven together, lay it out on parchment paper, then place another sheet of parchment paper over to begin molding a taco shape. basically, you want a circle, so place a nice salad bowl upside down to create a circular imprint and use kitchen scissors to cut the shape out. you can set aside the extra bits of bacon for other bacon-y goodness.weaving bacon strips together is th






you could win free bacon for a year at mile high’s bacon and beer classic


plus bacon dishes from 30 different restaurants and a whole lot of local beer.






angry chicken and dae gee korean restaurants to open off havana street


a wave of asian-inspired food offerings including a korean fried chicken restaurant and an expansion of the popular japanese ramen spot, katsu ramen, are coming to the birchtree center in aurora this summer. the angry chicken, a new, rice-battered fried chicken restaurant and bar concept, and dae gee, a korean barbecue franchise with three locations in the metro area, are both under construction now the at shopping center on the southeast corner of east jewell avenue and south havana street. john kim and hyun kim are preparing to debut the angry chicken, their first restaurant, at the beginning of june once renovations to their new space are complete. the two are gutting the former whispers bar & grill location at 1930 s. havana st. and adding 1,000 square feet of extra dining space in a f






counter: the filipino food movement continues


los angeles tends to go through phases when it comes to what we eat. there’s the ongoing things in a bowl trend. vegetables have emerged as the star of most restaurant dishes. and bowls of labneh sprinkled with za’atar don’t seem to be going anywhere soon (let’s cross our fingers that they never do). and right now, we find ourselves in the midst of a filipino food movement, with rice bar’s charles olalia and lasa’s chad valencia propelling it forward.this week, jonathan gold heads to irenia in santa ana, where he finds the movement continuing with plate after plate of crunchy fried anchovies, known as dilis. we also have a story on 101 cider house, a westlake village cider producer making experimental sour ciders using produce grown by farmers along the 101 freeway. a grand central market






new name, new menu debuts at mill city museum's revamped cafe


the mill city museum’s cafe has been fully transformed and is now open, d’amico catering announced on monday.bushel & peck cafe, the remade version of the former mill city cafe, has a new menu that focuses on slightly ramped-up versions of classic lunch fare. a lineup of burgers and sandwiches include a montreal brisket sandwich, a fried chicken sandwich (see below) and a goat’s milk feta sandwich. other items include a harissa salmon and millet salad, thai chicken lettuce wraps and avocado toast.a weekend brunch menu (see above photo) boasts the likes of eggs benedict, swedish pancakes and kimchi rice bowls. coffee, kombucha, beer, wine, brunch cocktails and a kids menu are also available.the cafe has been open continuously while quietly rebranding.d'amico catering will be launching a bus






snacktaku eats arby's smokehouse pork belly sandwich


there is a place that is both before and beyond bacon, and arby’s dares take us there, at least for a limited time. whatever other plans snacktaku had this week died at the feet of arby’s smokehouse pork belly sandwich.advertisementoriginally posted 9/29/16. re-upped because they brought this glorious bastard back today, just in time for my birthday. they love me. or want me dead. one of those.whenever i hear someone waxing poetic about the salt and sanctity of the holy bacon, i hear the voice of a long-dead jedi in the back of my head: “there is another.” pork belly is the origin of bacon, a fatty piece of pig that, when properly prepared, is much better than the fried parts of its sum. why slice into thin, crispy strips that which can be devoured whole?photo via wikipediapeople in korea,






shake s introduces limited-edition barbecue burger


advertisement | advertise on newsdayshake s is launching a limited-edition bbq s meister burger, a cheeseburger topped with fried shallots and s bbq sauce. (credit: shake s ) shake s has its eyes set on barbecue. starting feb. 7, the chain will be introducing a limited series of new menu items, including the bbq s meister burger, an angus beef cheeseburger topped with fried shallots and barbecue sauce; the bbq chick’n s , a chicken breast sandwich with barbecue sauce and pickles; and bbq bacon cheese fries, crinkle-cut fries topped with bacon and cheese...






try this 1773 recipe for bacon pancakes


remember a few years ago when it was a fad to put bacon on everything? apparently that didn’t start in the early 2000s, it started in the late eighteenth century! try these bacon pancakes.full story at youtube.more great recipes. posted by josh urich






can you eat green bacon?


dr. seuss taught us all about the virtues of green eggs and ham, but what if your bacon is looking sickly?turns out, a greenish hue doesn’t necessarily mean it’s time to toss it.according to mental floss:a chemical called nitrite, which has been used to cure meat for centuries, can react with a naturally occurring blood protein known as myoglobin, which can in turn change the color of the blood pigment in the meat from red to green. a team of researchers in oklahoma named this phenomenon “nitrite burn.”so, in most cases, a light green sheen on your bacon isn’t cause for alarm…note the phrase “most cases.” green spots or any hint of weird smell means you’re better off going without crispy, bacon-y goodness for the moment.we know, life isn’t fair, and the store is so far away, but your stoma






baby has bacon for the first time, experiences bliss


if you, like many scientists, have ever wondered if love of bacon is a result of nature of nurture, look no further. this kid experiences bacon for the first time and goes nuts.full story at youtube.more great vids. posted by josh urich






what is pad thai? | news


pad thai is a classic thai dish consisting of stir-fried rice noodles, and it is commonly served as street food.today, google is celebrating the plate with an animated doodle, while exploring the history behind it.what is pad thai?pad thai is a thai dish of stir-fried rice noodles with eggs, vegetables and tofu in a sauce of tamarind, fish, dried shrimp, garlic, red chilli pepper and sugar. some of the ingredients are provided on the side as condiments, including red chilli pepper, lime wedges and peanuts.there is also a vegetarian version that could substitute soy sauce for fish sauce, and omit the shrimp. pad thai is a signature dish of bangkok street food and is sold in small thai villages. where does it come from? its origins are difficult to trace, but many believe it was introduced b






pollo campero offering half-price fried chicken this week


advertisement | advertise on newsdaymarinated fried chicken is the signature item at pollo campero. (credit: pollo campero) for some people, every day is a good day for fried chicken. if you are one of those people, the week just got a little bit crunchier.to celebrate national fried chicken day on july 6, 45-year-old fried-chicken chain pollo campero will offer half-price fried chicken meals for a portion of this week.those who visit a pollo campero between july 5 and 7 with a half-off voucher in hand...