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Saturday, September 30, 2023

Marry Me Chicken Recipe - The New York Times

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"dish" - Google News
September 29, 2023 at 02:15AM
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Marry Me Chicken Recipe - The New York Times
"dish" - Google News
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Deep Dish Cookies Are Like Muffins But With A Chewy Center - Yahoo Life

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"dish" - Google News
October 01, 2023 at 02:15AM
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Deep Dish Cookies Are Like Muffins But With A Chewy Center - Yahoo Life
"dish" - Google News
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Friday, September 29, 2023

Audio issues with KAIT over Dish Network - KAIT

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"dish" - Google News
September 29, 2023 at 10:38PM
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Audio issues with KAIT over Dish Network - KAIT
"dish" - Google News
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Wednesday, September 27, 2023

25 Jewish dishes to eat in NYC right now - JTA News - Jewish Telegraphic Agency

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"dish" - Google News
September 27, 2023 at 11:09PM
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25 Jewish dishes to eat in NYC right now - JTA News - Jewish Telegraphic Agency
"dish" - Google News
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16 Dishes to Make for Someone Going Through a Hard Time - The New York Times

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"dish" - Google News
September 28, 2023 at 12:32AM
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16 Dishes to Make for Someone Going Through a Hard Time - The New York Times
"dish" - Google News
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Monday, September 25, 2023

Dish Just Raised Monthly Prices — Will DIRECTV Raise Prices Next? - The TV Answer Man

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"dish" - Google News
September 24, 2023 at 09:18PM
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Dish Just Raised Monthly Prices — Will DIRECTV Raise Prices Next? - The TV Answer Man
"dish" - Google News
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Sunday, September 24, 2023

THE DISH: Let's sample some fair fare - The Bakersfield Californian

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"dish" - Google News
September 23, 2023 at 02:15PM
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THE DISH: Let's sample some fair fare - The Bakersfield Californian
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Here's the Dish: The Consulate's Consulate Breakfast - westsiderag.com

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"dish" - Google News
September 23, 2023 at 06:22PM
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Here's the Dish: The Consulate's Consulate Breakfast - westsiderag.com
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Here's the Dish: The Consulate's Consulate Breakfast - westsiderag.com

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"dish" - Google News
September 23, 2023 at 06:22PM
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Here's the Dish: The Consulate's Consulate Breakfast - westsiderag.com
"dish" - Google News
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Saturday, September 23, 2023

Pelau Is The Comforting Trinidadian Dish That's Fit To Feed A Party - Tasting Table

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"dish" - Google News
September 24, 2023 at 01:30AM
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Pelau Is The Comforting Trinidadian Dish That's Fit To Feed A Party - Tasting Table
"dish" - Google News
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The Dish: Caribbean and African Cuisine - CBS News

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"dish" - Google News
September 23, 2023 at 10:30PM
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The Dish: Caribbean and African Cuisine - CBS News
"dish" - Google News
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25 Delicious Dishes To Enjoy On National Lobster Day - Forbes

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"dish" - Google News
September 23, 2023 at 10:26PM
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25 Delicious Dishes To Enjoy On National Lobster Day - Forbes
"dish" - Google News
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Dish Network Announces Price Hike to Hit in October - Cord Cutters News

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"dish" - Google News
September 23, 2023 at 06:15AM
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Dish Network Announces Price Hike to Hit in October - Cord Cutters News
"dish" - Google News
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Our 10+ Best Brussels Sprouts Side Dish Recipes - EatingWell

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"dish" - Google News
September 20, 2023 at 06:00PM
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Our 10+ Best Brussels Sprouts Side Dish Recipes - EatingWell
"dish" - Google News
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Dine and Dish: Sabor Cocina Latina in Northwest Fresno - KFSN-TV

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"dish" - Google News
September 22, 2023 at 08:24AM
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Dine and Dish: Sabor Cocina Latina in Northwest Fresno - KFSN-TV
"dish" - Google News
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Friday, September 22, 2023

Sling TV President Takes Over Dish TV, Overseeing Both Businesses - Cord Cutters News

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"dish" - Google News
September 22, 2023 at 08:25AM
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Sling TV President Takes Over Dish TV, Overseeing Both Businesses - Cord Cutters News
"dish" - Google News
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Dine and Dish: Sabor Cocina Latina in Northwest Fresno - KFSN-TV

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"dish" - Google News
September 22, 2023 at 08:24AM
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Dine and Dish: Sabor Cocina Latina in Northwest Fresno - KFSN-TV
"dish" - Google News
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Thursday, September 21, 2023

Grey wins Boost Infinite creative business from Dish Wireless - Ad Age

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"dish" - Google News
September 21, 2023 at 11:00PM
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Grey wins Boost Infinite creative business from Dish Wireless - Ad Age
"dish" - Google News
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Wednesday, September 20, 2023

Dish Wins Key Ally in Dispute With T-Mobile Over Spectrum Sale - Cord Cutters News

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"dish" - Google News
September 20, 2023 at 09:43AM
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Dish Wins Key Ally in Dispute With T-Mobile Over Spectrum Sale - Cord Cutters News
"dish" - Google News
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Charged Rs 57,000 for crab dish at restaurant, Japanese tourist calls the cops - Moneycontrol

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"dish" - Google News
September 21, 2023 at 09:23AM
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Charged Rs 57,000 for crab dish at restaurant, Japanese tourist calls the cops - Moneycontrol
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Tuesday, September 19, 2023

Crabby tourist calls police after being charged $700 for seafood dish - New York Post

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Sunday, September 17, 2023

Indian Keema Takes Cottage Pie To A Spicy New Level - Tasting Table

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Both cottage pie and keema use a similar veggie lineup, so to make this fusion dish, you can largely refer to your classic go-to cottage pie recipe. To incorporate the keema flavor profile, add the spices directly to your meat and veggies as they cook, or simply blend turmeric into your mashed potatoes before layering them on top. Kashmiri and/or serrano chiles turn up the heat, so you can adjust your dish to be as mild or spicy as you like. Serve with a few generous pats of butter on top, or a dollop of tangy Greek yogurt to help balance out the dish's spicy profile. In an airtight container, it'll keep for four days in the fridge or three months in the freezer.

Ideally, opt for ground meat with at least 15% fat content to ensure a soft, rich bite. You can swap the lamb for ground beef, depending on your taste preference. (Just know that if you do, it'll technically be a "shepherd's pie" now, not a cottage pie.) Goat is also a popular protein option for keema in India. Feel free to exercise a little creative liberty with the filling, too. Leeks, cashews, coriander, paprika, cayenne, cardamom, cloves, and cinnamon are all fair game. You could even use ginger-infused mashed sweet potatoes instead of a classic spud mash.

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Try a dish the early Christians would have eaten - Aleteia

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This dish from Ancient Rome has become a go-to recipe in our house, and I hope you love it as much as we do!

I just found out about frittatas a few years ago, but it turns out they’ve been a popular dish since the days of the early Christians!

Frittatas, which originated in Ancient Rome, consist of cooked eggs with other ingredients like meat, vegetables, or cheese added in. Thanks to simple and very flexible ingredients, it makes sense this meal has been around for millennia.

The perfect breakfast?

Eggs are a nutritious breakfast, and the addition of lots of vegetables makes this one of the healthiest ways you can start your day. 

Frittatas reheat beautifully and travel well, so this is a great meal-prep recipe that you can make on the weekend and enjoy all week long. It’s also a great recipe for dinner, and you can use whatever vegetables you have on hand. 

The ancient recipe

I was curious to know how the recipe has changed since ancient times and was surprised to learn that it hasn’t actually changed that much. The biggest difference is that modern recipes use a lot more eggs and vegetables. 

An ancient recipe for frittata calls for these ingredients:

  • black mustard greens
  • white wine
  • spices (black pepper, lovage, coriander seeds)
  • fresh savory vegetables

You can see the rest of the ancient recipe for “patina ex rusticis” here

Woman's hands breaking egg

Tirachard Kumtanom | Shutterstock | Altered by Aleteia

My modern spin

Modern recipes for frittatas still include the basics of eggs, fresh vegetables, onion, and olive oil, but tend to be bigger and less highly spiced.

Frittatas hold a special place for me: Long-time readers will remember when my husband made me weekly frittatas to help me get through a tough pregnancy.

These days I still like to make frittatas once or twice a month. They’re perfect to bring to a potluck brunch, as they are allergen-friendly. Naturally gluten-free, they can be customized to be dairy-free as well. I like having one on hand for breakfast throughout the week.

The recipe below is the one my husband and I perfected after making at least a hundred frittatas over the past few years. It’s inspired by Pioneer Woman’s Sunday Frittata, but we’ve really made it our own. It’s a go-to recipe in our house, and I hope you love it as much as we do!

Ingredients:

  • 3 bell peppers
  • 1 zucchini
  • 8 oz mushrooms
  • 1 bag of frozen spinach
  • Butter or oil
  • Cooked turkey breakfast sausage (optional)
  • *1 1/2 cups small curd cottage cheese (optional)
  • *1 cup egg whites (optional)
  • *Sriracha or hot sauce (optional)

Dice up and sauté the onion, bell peppers, zucchini, and mushrooms in butter or oil until fully cooked. Add frozen spinach once the vegetables are soft and slightly golden. Add turkey sausage and saute everything until it is fully cooked and hot. Use plenty of salt as otherwise it is rather bland. Preheat the oven to 400°.

While the vegetables are cooking, mix together the 12 eggs with about ½ tsp salt. You can add the egg whites, cottage cheese, and a dash of hot sauce at this point, but they are optional.

Spray a glass rectangular baking dish with cooking spray (or spread it with butter or oil of your choice). Dump vegetables into it and spread in an even layer. 

Pour egg mixture on top, and gently push it around so that the egg mixture is mixed into the vegetables and not just sitting on top.

Bake for 20 to 30 minutes. (I check it at 20 minutes and keep checking every five minutes until it is fully firm in the center.)

Notes:

You can dice the vegetables ahead of time to speed up the cooking process. I have even diced the vegetables the night before. 

The cottage cheese adds protein and makes it fluffier, and the egg whites add protein, and the hot sauce adds flavor. But all of those are optional

You can cook the frittata at a higher temperature for less time if you are in a hurry.

PREGNANCY
WEB3-POLLO-VARDANO-FISH-CHICKEN-FRUIT

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Try a dish the early Christians would have eaten - Aleteia

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This dish from Ancient Rome has become a go-to recipe in our house, and I hope you love it as much as we do!

I just found out about frittatas a few years ago, but it turns out they’ve been a popular dish since the days of the early Christians!

Frittatas, which originated in Ancient Rome, consist of cooked eggs with other ingredients like meat, vegetables, or cheese added in. Thanks to simple and very flexible ingredients, it makes sense this meal has been around for millennia.

The perfect breakfast?

Eggs are a nutritious breakfast, and the addition of lots of vegetables makes this one of the healthiest ways you can start your day. 

Frittatas reheat beautifully and travel well, so this is a great meal-prep recipe that you can make on the weekend and enjoy all week long. It’s also a great recipe for dinner, and you can use whatever vegetables you have on hand. 

The ancient recipe

I was curious to know how the recipe has changed since ancient times and was surprised to learn that it hasn’t actually changed that much. The biggest difference is that modern recipes use a lot more eggs and vegetables. 

An ancient recipe for frittata calls for these ingredients:

  • black mustard greens
  • white wine
  • spices (black pepper, lovage, coriander seeds)
  • fresh savory vegetables

You can see the rest of the ancient recipe for “patina ex rusticis” here

Woman's hands breaking egg

Tirachard Kumtanom | Shutterstock | Altered by Aleteia

My modern spin

Modern recipes for frittatas still include the basics of eggs, fresh vegetables, onion, and olive oil, but tend to be bigger and less highly spiced.

Frittatas hold a special place for me: Long-time readers will remember when my husband made me weekly frittatas to help me get through a tough pregnancy.

These days I still like to make frittatas once or twice a month. They’re perfect to bring to a potluck brunch, as they are allergen-friendly. Naturally gluten-free, they can be customized to be dairy-free as well. I like having one on hand for breakfast throughout the week.

The recipe below is the one my husband and I perfected after making at least a hundred frittatas over the past few years. It’s inspired by Pioneer Woman’s Sunday Frittata, but we’ve really made it our own. It’s a go-to recipe in our house, and I hope you love it as much as we do!

Ingredients:

  • 3 bell peppers
  • 1 zucchini
  • 8 oz mushrooms
  • 1 bag of frozen spinach
  • Butter or oil
  • Cooked turkey breakfast sausage (optional)
  • *1 1/2 cups small curd cottage cheese (optional)
  • *1 cup egg whites (optional)
  • *Sriracha or hot sauce (optional)

Dice up and sauté the onion, bell peppers, zucchini, and mushrooms in butter or oil until fully cooked. Add frozen spinach once the vegetables are soft and slightly golden. Add turkey sausage and saute everything until it is fully cooked and hot. Use plenty of salt as otherwise it is rather bland. Preheat the oven to 400°.

While the vegetables are cooking, mix together the 12 eggs with about ½ tsp salt. You can add the egg whites, cottage cheese, and a dash of hot sauce at this point, but they are optional.

Spray a glass rectangular baking dish with cooking spray (or spread it with butter or oil of your choice). Dump vegetables into it and spread in an even layer. 

Pour egg mixture on top, and gently push it around so that the egg mixture is mixed into the vegetables and not just sitting on top.

Bake for 20 to 30 minutes. (I check it at 20 minutes and keep checking every five minutes until it is fully firm in the center.)

Notes:

You can dice the vegetables ahead of time to speed up the cooking process. I have even diced the vegetables the night before. 

The cottage cheese adds protein and makes it fluffier, and the egg whites add protein, and the hot sauce adds flavor. But all of those are optional

You can cook the frittata at a higher temperature for less time if you are in a hurry.

PREGNANCY
WEB3-POLLO-VARDANO-FISH-CHICKEN-FRUIT

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Jamie Erdahl makes dish in honor of Packers-Falcons Week 2 matchup - NFL.com

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Jamie Erdahl makes dish in honor of Packers-Falcons Week 2 matchup  NFL.com

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Saturday, September 16, 2023

Chinese-Style Potato Salad Reinvents What You Knew About The Dish - Tasting Table

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Chinese-style potato salad is a spicy Sichuan dish served as an appetizer in restaurants around the Republic. Similar to American and European potato salads, Chinese-style potato salads use waxy types of potatoes that are firm and less starchy than sweet potatoes or russets.

Instead of slicing the potatoes into chunks and boiling them, this recipe uses potatoes more like vegetables and less like starches. The objective is to remove all starch and maintain a crunchy texture as if this were a raw shredded carrot or zucchini salad. Once you rid the potatoes of their skin, you shred them into thin slivers and cook them in boiling water for just a couple of minutes before blanching them in cold water and drying them with a cloth.

You can throw in raw slivered veggies like carrots or thin enoki mushrooms for uniform shapes with varied textures. You can add the sauce's ingredients directly to the veggies, pouring scallion oil, sesame oil, chili oil or whole Sichuan peppercorns, soy sauce, rice vinegar, sugar, and minced garlic, then stirring to coat. Some recipes heat the sauce in a skillet for more fragrance before pouring it over the shredded potato. Others forgo boiling the potatoes and instead opt to stir-fry the potatoes in the sauce for a few minutes. The desired result is a crunchy, spicy, savory, and slightly sweet salad that is highly flavorful and not heavy.

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Dish vs. Hearst: 7 Ways to Keep Watching Local Channels - The TV Answer Man

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By Phillip Swann
The TV Answer Man – @tvanswerman

TV Answer Man, we lost our NBC station here on Dish. They are in another fight with a local channel, I guess. Do you have any suggestions on how we can watch NBC shows? — Frank, Orlando.
Frank, Dish on September 8 lost 37 Hearst-owned local channels in a carriage dispute with Hearst Television. The stations are in 27 markets, the companies say. (You can see a list of the Hearst stations here.) There’s no indication that the two sides will settle soon so this is a good time to offer some alternative ways to keep watching your local channels.
1. TV Antenna
An indoor or outdoor TV antenna can deliver the signals of your local channels in most areas. But note that they don’t work in all areas. If you live near mountains, tall trees, high-rise buildings, or anything that can be an obstacle in the signal’s path, you may have a problem picking up the signal. You may also encounter issues if you are a long distance from the station’s tower.

Click Amazon: Today’s Best-Selling TV Antennas!

2. Web sites
Many local stations offer their news programs live and for free at their web sites. While this doesn’t permit you to watch the station’s primetime lineup, you can keep up with its newscasts.
3. News On
If you have trouble with the web site, News On is a streaming app that also offers local newscasts, both live and on demand. You can learn more about it here at NewsOn.

4. Paramount+ 
Paramount+, the streaming service, offers a live feed of your local CBS channel as well as on demand programming from the network, Showtime, and a large number of shows and movies from other sources. Note: The live CBS feed requires the $11.99 a month plan.
5. Peacock
The NBC-owned streamer has the live feeds of more than 200 NBC local stations, including local and national programming. But you will need the $9.99 a month Peacock Premium plan.
6. Hulu
Unfortunately, ABC and Fox do not offer separate streaming options for cord-cutters (or cord holders who are blackout victims). But you can watch some Fox shows and ABC shows on Hulu the day after they first air.
7. The network apps.
The networks host national streaming apps that allow you to use your pay TV user name and password to access their programming, including live feeds. For example, Fox has the Fox Sports app which offers sporting events such as NFL football. NBC has the NBC app and so on. It’s possible that the networks will black out the apps for any Dish subscriber who’s in a Hearst market, but it’s worth a try.

Frank, hope that helps. Happy viewing and stay safe!

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Friday, September 15, 2023

14 Of The Unhealthiest Dishes At Your Favorite Chinese Restaurant - Daily Meal

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In a lot of ways, lo mein can seem like a smart choice. As a combination of protein, vegetables, and carbohydrates, it's a complete meal, meaning you don't have to worry about ordering any sides. The vegetables in lo mein are also a great source of vitamins, minerals, fiber, and antioxidants.

But unfortunately, lo mein is far less healthy than you might think due to the type of noodles often included. Lo mein noodles are made using white flour, a refined grain that your body digests way faster than whole grains like brown rice. Because it's broken down so quickly, the sugars in the white flour can cause your blood sugar to rise dramatically, which not only causes your energy to crash but can also cause inflammation in your blood vessels, according to WebMD. This can raise the risk of cardiovascular conditions and prove detrimental to overall health.

White flour is also pretty nutritionally redundant. As well as having virtually no fiber, it also doesn't contain any vitamins or minerals. Lo mein can also be very high in sodium thanks to the sauces that are used when cooking it, like soy and oyster sauce. ‌

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José Andrés Shares World Central Kitchen’s Most Popular Dish: ‘This Chili Has a Reputation’ - Yahoo Entertainment

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The chicken chili verde is one of many recipes served on the front lines and compiled in the new 'World Central Kitchen Cookbook'

<p>World Central Kitchen/WCK.org</p>

World Central Kitchen/WCK.org

After years of serving food from the front lines, José Andrés is bringing his comfort food home.

The dishes that the celebrity chef’s World Central Kitchen has served during natural disasters and war are now compiled into a cookbook. In The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope, the recipes to the stews, sandwiches and sweets served by the nonprofit are paired with photos and stories from the organization’s missions. The book also includes recipe contributions from WCK supporters like Michelle Obama, Meghan Markle and Guy Fieri.

Each dish stems from a specific front line mission, like the arroz con pollo served in Puerto Rico after Hurricane María in 2017, the lamb massaman curry given to Australian communities affected by the 2020 wildfires or this chicken chili verde handed out to firefighters in the U.S.

The World Central Kitchen Cookbook
The World Central Kitchen Cookbook

"The glowing reviews are unanimous," says Andrés in the cookbook of the recipe (below), created by chef Elsa Corrigan. "It’s super simple to make [and] has a nice balance of acid and heat."

The versatile green chili has been served all over the U.S. and “has a reputation,” he says. So much so that when serving the stew to firefighters in Santa Cruz, Calif., one first responder recognized it from assisting another tragedy. “A guy in front said, 'We met your team at the last fire. Is it the green chili? That stuff was incredible,'” recalls Andrés.

Cozy and full of bright, herbaceous flavors, this dish might be served in natural disasters but it's also fit for a weeknight dinner at home.

World Central Kitchen’s Chicken Chili Verde

5 scallions, trimmed and roughly chopped

1 (28-oz.) can whole or crushed tomatillos, drained if whole

1 (27-oz.) can whole fire-roasted green chiles, drained

1 jalapeño (optional)

4 medium garlic cloves, peeled

¼ cup roughly chopped fresh cilantro, plus more for garnish

1 Tbsp. olive oil or canola oil

2 lb. boneless, skinless chicken breast, cut into 1-inch pieces

1 medium yellow onion, diced

1½ tsp. kosher salt

1 tsp. freshly ground black pepper

2 cups low-sodium chicken stock

1 (15.5-oz.) can chickpeas, drained and rinsed

1½ tsp. ground cumin

1½ tsp. dried oregano

1 tsp. ground coriander

Juice of 1 lime

¼ cup crumbled Cotija or shredded Monterey Jack cheese, for garnish

Cooked white rice or tortillas, for serving

1. Measure out 1/2 cup of the scallion greens and set aside for garnish. Place the remainder in a blender and add the tomatillos, fire-roasted chiles, jalapeño (if using), garlic, and cilantro and puree until just smooth.

2. In a medium pot, heat the oil over medium heat. Add the chicken and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is just translucent and the chicken has lightly browned and isn’t sticking to the bottom of the pot, about 10 minutes. Add the chicken stock and scrape the bottom of the pan to deglaze it, then add the tomatillo puree, chickpeas, cumin, oregano, and coriander and stir to combine. Bring to a boil, then reduce to a simmer, cover, and cook until the chili is flavorful and thickened, about 2 hours.

3. Taste and add salt and pepper if needed, then stir in the lime juice before serving. Top each bowl with the reserved scallion greens, cilantro and cheese. Serve with rice or tortillas.

Serves: 8
Active time:
20 minutes
Total time:
2 hours, 20 minutes

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Morton's The Steakhouse Continues To Serve Top-Notch Steaks, Classic Dishes, Daily - myburbank.com

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Thursday, September 14, 2023

How To Build A Climate-Friendly Skyscraper: Start Petri-Dish Small. - Forbes

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Prometheus Materials has a solution for replacing one of the biggest contributors of greenhouse gasses, financial backing from Microsoft and an aggressive plan to scale up quickly.

By Amy Feldman, Forbes Staff


We love concrete. We use it everywhere — skyscrapers, data centers, roofs, sidewalks, homes. The problem is, concrete doesn’t love us. Its key ingredient, cement, is the source of 8% of the world’s emissions of carbon dioxide, a gas that’s catastrophically warming the planet. But how do we replace a material that’s so inexpensive, so durable and so popular?

Prometheus Materials has an intriguing answer. The University of Colorado spinout is turning algae into cement using a process that’s similar to how coral and seashells naturally form. “Climate change is potentially an existential problem, and we’re finding that nature may have provided us with the keys to a solution,” says Loren Burnett, the company’s cofounder and CEO.

Prometheus is still in the early stages of commercialization with minimal revenue from a test facility in Longmont, Colorado, near Boulder. But it’s figured out the science and is now raising what Burnett expects will be between $15 million and $35 million in venture funding (plus additional project financing) to build a 35,000-square-foot factory to make at least a half-dozen different varieties of precast, bio-concrete products, including blocks, panels and pavers.

Burnett expects that the combination of the factory’s production and a licensing strategy that will allow it to sell its bio-based material in powdered form to producers worldwide will help it reach $75 million in revenue by 2027. “The key here is that we’ll leverage the large producers of cement and concrete using their production and distribution facilities,” he says.

That’s a big number, but even if Prometheus reaches that goal it’s barely a drop in the bucket for the more than $300 billion global cement industry. That helps explain why Prometheus is one of a number of startups now trying to tackle the hard problem of cement.

Biomason, for example, has developed a similar way to grow cement bricks and tiles with bacteria. Terra CO2, with a different low-carbon alternative to cement, has raised money from Bill Gates’ Breakthrough Energy Ventures. Brimstone Energy is working to commercialize carbon-negative cement and is building a pilot plant near Reno, Nevada with backing from venture firm DCVC. All three have gained more venture funding than Prometheus, with Brimstone raising $60 million, Biomason $87 million and Terra CO2 $99 million, according to venture-capital database PitchBook.

Gates, who wrote a book called How to Avoid a Climate Disaster, has called out the desperate need to come up with a cleaner and affordable alternative to cement to fight climate change. Cement is a major producer of greenhouse gasses both because of the chemical reaction that creates it and the fossil fuels required to heat the kilns where it’s produced. “We don’t have a way of doing it that’s clean, that doesn’t cost dramatically more, more than twice the price,” he told NPR’s Marketplace in 2021. “So if people think it’s just passenger cars and electricity, they’re going to miss what we need to do to get to zero.”

To bring the cement industry in line with the Paris Agreement on climate change, its annual emissions would need to drop by at least 16% by 2030, even as cement production is slated to increase, according to a 2018 report by the London-based think tank Chatham House. “This problem is so huge it’s going to take all of us being wildly successful,” Burnett says of his company and its competitors. “Everywhere you look, you’re going to see concrete. It’s ubiquitous.”


Petri Dish Days

Four University of Colorado Boulder academics, Jeff Cameron, Sherri Cook, Mija Hubler and Wil Sruber — all Prometheus cofounders and advisors — stumbled onto the idea while searching for a solution to a different problem.

They’d received a $2.4 million grant from the Department of Defense’s research arm in 2017 to see if they could use biology to produce protective structures in deserts and other remote environments with difficult terrain. “They knew they couldn’t fly in concrete because it’s too heavy, and they knew they didn’t want to truck it in over large expanses of hostile territory,” Burnett says. “So if they could use local materials to produce hardened structures to protect troops and high-value military assets, that’s what they wanted to do.”

The researchers began testing bacteria in petri dishes to see what they could come up with. At first they worked with ureolytic bacteria, which had been studied for civil engineering applications, but they eventually switched to cyanobacteria, commonly known as blue-green algae, which gets its energy from photosynthesis. As they delved deeper, the Defense Department asked them to make a little two-by-two cube of the material. “We learned quickly that a lot of the challenges we had to address were in the scale-up,” Hubler says.

Today, the company grows its algae in narrow 1,350-liter tanks with artificial seawater that’s full of nutrients, bubbled air to provide carbon dioxide and LED lights to mimic sunlight. Prometheus harvests the algae and puts it in a separate tank and, using a proprietary process, stimulates what’s called biomineralization — the formation of minerals into biological structures. “That’s our secret sauce,” Burnett says. The result is a slurry that it dries into a powder and combines with proprietary natural binders to create a zero-carbon bio-cement. The material can be mixed with the granular material known as aggregate to form bio-based concrete. The final bio-concrete blocks look pretty much like those made with the industry standard, Portland cement.


Decarbonization Bug

Burnett, 66, a serial entrepreneur, previously founded five companies, four of which were based on tech transfer from a university or a lab. In 2011, he created the now-dormant e-Chromic Technologies based on technology licensed from the Department of Energy’s renewable energy lab for a window technology that reflected infrared radiation back into the atmosphere to reduce the need for air conditioners and cooling. “That’s where I got bitten by the decarbonization bug,” he says.


In February 2021, the University of Colorado’s tech-transfer office connected Burnett with the four professors, and the next month they founded the company together.

The early stages of a university spinout are tough because academic researchers can’t use their school labs for commercial work, but raising money takes more than just theoretical proof that the technology works. Cameron set up a basement lab in his house with fish tanks and bubbling apparatus purchased from pet stores. “We were sending samples to some of our investors that me and my kids actually made,” Cameron says.

A year later, the startup raised $8 million in venture funding led by European life sciences firm Sofinnova Partners that included strategic investors Microsoft, architectural firm Skidmore Owings & Merrill and roofing giant GAF. That enabled Prometheus to start pilot projects.

In a video, Microsoft president Brad Smith calls out the need for new innovations in concrete to bring down greenhouse gas emissions, singling out Prometheus and another company in which it’s invested, CarbonCure. “At Microsoft, we think about this a lot because a lot of concrete goes into our campuses and data centers,” he says in the video. Prometheus has since done a prototype project with Microsoft, which is building hundreds of data centers worldwide each year. “When we invest in emerging technologies, we look at if this is feasibly mainstream by 2030,” says Brandon Middaugh, senior director of the Microsoft Climate Innovation Fund, noting that the 2030 deadline of the Paris Agreement no longer seems so far away. “We see the potential is there, and there’s a pathway to scale for them.”


‘The Bleeding Edge’

Skidmore, Owings & Merrill, the global architectural firm known for skyscrapers that include the Burj Khalifa in Dubai, the tallest building in the world, and New York’s One World Trade Center, had also been looking for ways to reduce its carbon footprint with new materials. Four years ago, it began setting up partnerships with companies that could help, says Brant Coletta, managing partner and head of the firm’s global research and innovation team. In its partnership with Prometheus, it tested bio-materials to see if they could meet specs for things like strength and fire resistance. Working with masons, it built mockups and left them outdoors to see what might happen when exposed to the elements, then sprayed them with cleaners for additional testing. “We’re pushing them, and they’re pushing themselves, to get past all these tests so we can get to pouring concrete in skyscrapers,” Coletta says. “They’re at the bleeding edge of this.”

In February, Prometheus received industry certifications for both load-bearing and non-load-bearing blocks, an important step as it moves to commercialization. Skidmore, Owings & Merrill keeps pieces of the bio-concrete in its offices around the world for clients to see, and plans to exhibit a spiral-shaped sculpture at the Chicago Architecture Biennial this fall. While that may sound fancy, Coletta expects that the first major customer will be a data center.

There’s a lot that still has to happen to get Prometheus’ bio-cement into real projects, and the risks remain high. First it needs to raise the funds to build the factory, which it expects to get up and running in 2024, and then it needs to show it can successfully produce materials at a price customers will pay. It will also need to get its bio-cement past additional testing, and convince major concrete producers to take a chance. Burnett, who figures that the company will be producing at capacity and setting up licensing agreements by 2025, is determined.

“We have to decarbonize both cement and steel if we are going to be at net zero by 2050,” he says. “The math just doesn’t work without those two things happening.”


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