Brand: BUNMOColor: GrayFeatures: Large Easy-Grip Handles - Our adaptive utensils feature large easy-grip handles with lightweight foam for maximum hold Supportive Utensils - Our specially designed assistive utensils make eating easier for elderly or those with weak hand grip, arthritis, and more Convenient 4 Piece Set
German table manners and etiquette might be like what you know, or they might be very different. In German this is called Esskultur is the cultu...
German table manners and etiquette might be like what you know, or they might be very different. In German this is called Esskultur is the cultu...
Peri Peri are a unique and flavorful product. Made from edible materials, these spoons can be used to serve and eat food in a fun and eco-friendly way. The Peri Peri flavor gives a spicy kick to the spoon and adds to the taste of the food being served. Perfect for outdoor events, picnics, or for a twist on traditional eating utensils. Enjoy a tasty and sustainable dining experience with these Edible spoons. Ingredients: Whole wheat flour, Salt, Spices & Condiments (Onion Powder, Red Chilli Powder, Garlic Powder, Ginger Powder, Tamarind Powder, Black pepper, Oregano Leaves, Parsley Powder), Starch IP, Acidity Regulator (E330), Flavour Enhancer (E627). Nature & Natural identical flavours (Peri Peri). Allergens: Contains gluten Best before 12 months from the date of mfg. Store in a cool and dry place
In my recent post that began my mini series on Ethiopian cuisine, I featured berbere (the post is now updated with a recipe for berbere), an essential Ethiopian blend of spices that explodes with c…
Don't you hate it when you have just had a nicely prepared fried egg or a boiled egg but it leaves an unpleasant smell on your plate?
Here, we present the 4 types of food that Parkinson’s patients need to include in their meals. We also discuss when to eat these foods and how to avoid eating certain foods in Parkinson’s disease.
I am a post collegiate runner turned road racer after my first Boston qualifying marathon in May. Lately, I've been running 30-40 miles per weeks and I'm eager to optimize my nutrition for longevity and fitness. I love to cook and run so after hearing about the new cookbook from Olympic marathoner Shalane Flanagan and runner-chef Elyse Kopecky, titled Run Fast. Eat Slow, I knew I had to have it. The flavorful recipes are good for the body and soul. So, here's a list of what I've made with a rating out of 10, how many times I've made it, and if I'll make it again. The book is divided into categories: thirst quenchers, morning fuel, snacks and appetizers, salads, soups, nourishing mains, sides, sauces and dressings, wholesome treats and a runner's remedies with practical advice. My photos of the food are not heavily staged or edited for a healthy dose of realism.
These language arts worksheets help students to learn the names and uses of common kitchen utensils which are used to help us cook and eat food.
The set consists of three fingertip attachments designed for the thumb, index finger, and middle finger of the right hand. Upon request, the attachments can be crafted for other fingers and sizes.
Cooking a meal can also mean a massive clean up. When you cooking more than one dish, often that means you end up using more than one pot or pan. Then you’ll have to wash the dishes and utensils you eat with. You can cut down on the number of pots, You can cut down...
A Japanese cookbook author explains why chopsticks for cooking are just as—if not more—important than a chef’s knife in her kitchen.
Say hello to your newest little friend, The Chork.
A mom decided to take matters into her own hands after her toddler's teacher interfered with her lunch, but people aren't too sure if her approach was the best.
Gastroesophageal reflux disease (GERD) is a serious form of acid reflux, and your diet can help you manage it. Here are the best fruits and vegetables for GERD.
This resource includes 40 task cards with 3 levels of differentiation and with real images to support students in understanding what should be used (hand v. utensil) to eat certain foods. Level 1 - PICTURES ONLY [this option is good for students who get distracted by text and/or are reluctant readers Level 2 - PICTURES AND TEXT RESPONSE [this option has the food item labeled, and the field of choices are labeled with visuals to support] Level 3 - TEXT RESPONSE ONLY [this option provides a visual for the food item, a full question and text only field of choices] You can use this resource in small groups, for work with a 1:1 or for independent review. --- Looking for more food etiquette? Check out my Restaurant Etiquette task cards! Images downloaded from: pexels.com | pixabay.com | creative commons Let's get social! Follow me on instagram for updates + flash sales!
These mac and cheese muffins are giving us life.
We have 8 tips that can help you to get your older mother to eat more than she is currently eating. Try to figure out why she is refusing to eat. Serve her smaller portions and increase frequency of meals. Make mealtime a bit more entertaining. Help her load
Eating these unhealthy foods that are aging you faster may contribute to an older appearance and shorter lifespan.
A design duo teamed up with researchers from Oxford University to create the ultimate spoon for your taste buds
I consider myself to be a certified beach bum and given that Philippines is comprised of 7,107 islands, there arecertainly a lot of beaches to visit. Philippines is truly a gem and out of all the islands that I've been to, these 3Cs are my top 3: Coron, Calaguas,
At-home hot pot is a fun and simple meal that gets the whole family involved.
Everybody hate dish washing isn't it? Do you know the reasons you should wash dishes after every meal? Then these tips will help you!
Monjayaki, known by locals as monja, is a local dish from Tokyo’s Tsukishima region. It’s like a salty pancake that’s extremely runny! That's why a lot of you asked, how do you eat monjayaki? In this post, I'll give some tips on how to eat your monjayaki. When most people see this dish for the...
If you've ever been to Thailand, have you ever find the Thai eating etiquette confusing? Let us tell you the reasons behind them!
'What is a spoonie'? 'What's the spoon theory'?
"How do you eat Real Food when traveling?" Once I know if I'm flying or driving and what's available where I'm staying, it's easy to eat Real Food anywhere!
Finish eating your soup and save the best bite for last: the one where you chomp right into the utensil you are using to scoop it up. We have silverware for eating at home (though even that requires washing) and plastic tableware for events and travel, but this solution
Dining habits such as slurping, who eats first, and not using utensils differ in many countries.
Reflections of home life with the occasional diversion elsewhere
My favorite eating utensil: my hands. As a daughter born and raised in Queens, New York from a Thai father and Filipino mother, I had fun introducing friends to my parent’s homemade meals from the motherland, especially whenever we were encouraged to eat with our hands. I’m forever grateful for my parents teaching me how to effortlessly scoop and push perfectly-sized bites of rice into my mouth –– without having half of my plate scattered across my lap. My friends were also appreciative of learning my mom and dad’s techniques, as they, too, were equally excited about trying new things. My passion for exploring and sharing my culture’s cuisines still remains an important part of my life today. However, as someone who makes food videos for a living, I’m often reminded of some people’s distaste for eating with my hands. It first started with online commenters expressing their deep repulsion, along with people I would even share a dinner table with. They had no problem openly discriminating against my cultural practices with statements like, “People need to learn how to eat properly with actual utensils. It’s kind of barbaric”; all while selectively accepting particular “proper” finger foods, like charcuterie. What Inspired my Southeast Asian Charcuterie Board If charcuterie boards, enjoyed mostly with hands, are viewed as fancy entertaining foods, then why is it that Southeast Asian drinking snacks are deemed to be of less quality? That close-minded perspective is what motivated me to assemble the “charcuterie” spread of my dreams –– an array of my favorite Southeast Asian snacks. When I was little, my dad would often prepare small snack plates for the family, filled with savory, salty, crunchy, and refreshing items that would hit all the spots. I couldn’t get enough of the Thai grilled meat skewers and sausages, spicy dips, crunchy veggies, and sticky rice.We would also serve it up with some sort of green papaya dish, like som tom or mom’s Filipino pickled green papaya. It added a zesty punch that brought all the snacks’ flavors together. So, why not combine all of my family favorites onto one big platter? This Southeast Asian charcuterie board brings out the bold, vibrant flavors of Southeast Asia. Everything is beautifully arranged on a banana leaf-lined woven serving basket, inspired by my nostalgia for family snack time. Ingredients in a Southeast Asian-Inspired Charcuterie Board This board has every element of your classic charcuterie board, but with my Southeast Asian twist. Instead of crackers or crostini, this board features homemade khao tang - crispy rice crackers made from dehydrated and fried sticky rice. Then, I loaded the board up with assorted meats like Lao Thai Nam’s fermented pork nam, spicy cured pork sausage, and beef meatballs. The meats are dressed with Thai sweet chili sauce, which brings together this variety of sweet, sour, and spicy flavors. Add some nam jim jaew for dipping and you’re golden! For that savory crunch, I went nuts with Lao Thai Nam’s fried pork skin along with fragrant fried peanuts. Don’t forget your refreshing fixings, like fresh herbs, cucumber, ginger, and raw collard green wraps. Substitutions and Recommendations Sometimes, you can’t find all the ingredients. But, that doesn’t mean there aren’t equally as good substitutions. For the khao tang (crispy rice crackers) - If you don’t have glutinous rice, you can also use cooked short-grain or long-grain rice. It’s easy to make, but requires some time (about 1-2 hours) to dehydrate the rice grains enough to fry them well. If you’re short on time, you can substitute with store-bought mini rice crackers. For the peanuts - If you can’t find raw shelled peanuts, just use unsalted roasted peanuts – they taste just as great! Kaffir lime leaves are optional but highly recommended as they provide a citrusy, slightly floral flavor. Most importantly, have fun assembling your Southeast Asian-inspired charcuterie board! Feel free to arrange your ingredients, so that they’re appealing to both your eyes and your taste buds. You can serve this for a date night in, for your next intimate gathering, or just as a special treat to enjoy all by yourself. Grab an ice cold beer, roll up your sleeves, get handsy, and snack happy! Southeast Asian-Inspired Charcuterie Board Recipe Serves 4 Prep time: 1-2 hoursCook time: 30 minutes Ingredients: Khao tang 2 cups Cooked glutinous rice As needed Vegetable oil for frying Quick-Pickled Atchara ½ cup Green papaya, peeled and shredded ½ cup Carrots, peeled and shredded ½ cup Red onion, thinly sliced 2 Garlic cloves, thinly sliced 1 tablespoon Ginger, grated 3 Bird’s eye chili, thinly sliced ½ cup White vinegar 2 teaspoons Sugar Salt to taste Salt to taste Fried Peanuts 1 cup Raw shelled peanuts 4 Dried Thai chilies 3 Garlic cloves, thinly sliced 8 Kaffir lime leaves, sliced ¼ cup Vegetable oil for frying Salt to taste Nam Jim Jaew sauce 4 tablespoons Fresh lime juice 1 ½ tablespoons Fish sauce ½ teaspoon Sugar ½ Small shallot, thinly sliced 2 tablespoons Cilantro, finely chopped 2 teaspoons Ground dried Thai chili 1 teaspoon Toasted glutinous rice powder For the rest 2 Small Lao Thai Nam pork nam, sliced 2 Lao Thai Nam spicy cured pork sausage ½ cup Lao Thai Nam fried pork skin 1 bag Lao Thai Nam pork beef meatballs 2 tablespoons Thai sweet chili sauce 4 Collard green leaves, cut into 3-inch pieces 10 Fresh bird’s eye chili 3 Baby cucumber, sliced 1 Chunk fresh ginger, peeled and sliced 2 Scallions, cut into 2-inch pieces 1 Lime, cut into thin wedges Fresh cilantro Fresh mint Frozen banana leaves Instructions: Step 1: Make khao tang. Form 1 teaspoons portions of cooked sticky rice into flat rounds using a round mold or your hands. Place on lightly greased parchment paper or silicone-lined baking sheet and dehydrate in the oven at 275°F, until completely dry, about 1-2 hours. Once dried, heat oil in a small pot and fry the rice rounds until golden brown. Drain on some paper towel and set aside. Step 2: Make quick-pickled atchara. Combine all ingredients in a bowl and set aside. Step 3: Make fried peanuts. Heat oil in a pan over medium-high. Add kaffir lime leaves, peanuts, and dried chili and continuously stir well. Once the kaffir lime leaves are crispy and the peanuts are golden, add the garlic and continue cooking until the garlic is golden brown. Strain everything from the oil and drain on some paper towel. Transfer to a bowl and toss with salt. Set aside. Step 4: Make nam jim jaew. Combine all ingredients in a bowl and set aside. Step 5: Prepare banana leaves. Thaw the leaves at room temperature, rinse well under cold water, and pat dry. Step 6: Lightly grease a grill pan with vegetable oil and heat to medium-high. Grill the spicy cured pork sausages on all sides, until browned and fully cooked. Allow to rest for 5 minutes. Meanwhile, thread meatballs onto cocktail skewers and grill on all sides until slightly charred. Brush with Thai sweet chili sauce. Slice cooked sausage. Step 7: Assemble. Line a platter or board of your choice with the cleaned banana leaves. Transfer quick-pickled atchara, fried peanuts, and nam jim jaew into individual bowls. First lay down the bowls apart from each other, then arrange the Lao Thai Nam sliced pork nam, cooked and sliced pork sausages, grilled meatball skewers, and fried pork skin. Have fun filling in the empty spaces with the rest of the ingredients! Recipe by Jen Phanomrat Jen Phanomrat is the co-founder of Just Eat Life, a lifestyle video production company, where she explores and makes all things delicious, cozy, and empowering. Her vibrant creations are influenced by her culturally diverse hometown, Queens, NY, along with Filipino and Thai roots. Follow her on social media Instagram: @jeneatslife @justeatlifeYouTube: JustEatLife
Giving the typical spanakopita formula a makeover doesn’t require much extra effort—it’s all about the ingredients.
You may think you are helping out at the hotel buffet when you take charge of the coffee maker or do one of these other four things, but you're actually being rude. Here's how to be a great buffet customer.
Gold potatoes, sauteed kale, and green onions are mashed with butter into a dreamy potato cloud in this traditional Irish colcannon recipe that is the perfect accompaniment to Irish stew.
The enriched breads challah and brioche make especially decadent French toast, since they soak up the custard well and also add a richness of their own. And, because this beautiful dish can be assembled the night before it’s baked, it’s an ideal dish for serving at a brunch celebration or to a house full of guests.
These mac and cheese muffins are giving us life.
You will need: 230g 0% fat Greek yogurt (132 calories) 60ml skimmed milk (23 calories) 25g cocoa powder (102 calories) 40g oat flour (150 calories) Half cup 0 cal sweetener 1 egg (70 calories)…
Kappabashi kitchen town has all your cooking needs, from Japanese knives and crockery to plastic food models and more
These mac and cheese muffins are giving us life.
I know this sounds spooky — to those of us reared on semolina pudding at school, even those among us who have affection for the memory — but this is more wonderful than you could imagine. It's as fast as it is easy to whip up, so I wouldn't prepare it in advance. (Even with a little bit of standing, it does start to form a skin, but a quick stir — just with the serving utensils — gets rid of that.) I can't stop making it. I certainly can't stop eating it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
A traditional Cornish pasty is one of the first ever fast foods, steeped in history, heritage, and customs from its native Cornwall.
Crispy and tender vegan fried chicken that vegans and non-vegans will love! We give you an oven fried option, too.
German table manners and etiquette might be like what you know, or they might be very different. In German this is called Esskultur is the cultu...
