What to Cook

Just 17 days after they were allowed to reopen June 12, San Diego County bars, breweries and wineries learned June 29 that they will not be allowed to operate, at least not in the traditional sense, starting at 12:01 a.m. July 1 due to increasing rates of COVID-19 coronavirus transmission. While restaurants will still be allowed to serve drinks with meals, no one will be allowed to stand around with drinks in their hands. The decision, announced by county Supervisor Nathan Fletcher, follows a mandate from Gov. Gavin Newsom, released over the weekend, that asks bars in some California counties to close. San Diego County is not on that list. But Fletcher, backed by Dr. Wilma Wooten, the region’s public health officer, said it doesn’t make sense to wait given that local COVID-19 trend lines, though currently less severe than in other places, have been headed in the wrong direction for about a week. Bars, Fletcher said, tend to encourage the kind of socializing that makes it easier to s...

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The secret to making a better soup    Good Food https://ift.tt/2VxCQ7J

Here’s what to trim (and what not to touch) from your budget right now - Capital Gazette Here’s what to trim (and what not to touch) from your budget right now - Capital Gazette Posted: 29 Apr 2020 12:00 AM PDT For people who have lost their jobs or are in financial crisis, they might find themselves in the painful position of having to trim necessities. "There are these tried-and-true pieces of advice like 'cancel cable,' but the question for most people who really have to cut back is, 'Well, I already wasn't spending on cable, so what is next?'" Ms. Perez said. She suggested that if you're in that situation, consider cutting any other extras: alcohol, Netflix, name-brand grocery items. You are subscribed to email updates from "nytwhatto cook this week" - Google News . To stop receiving these emails, you may unsubscribe now . Email delivery powered by Google Google, 160...

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Chuck’s Food Shack: Get crazy with smoked pork loins stuffed with jalapeño cream cheese, topped with Ruffles and more - San Antonio Express-News Chuck’s Food Shack: Get crazy with smoked pork loins stuffed with jalapeño cream cheese, topped with Ruffles and more - San Antonio Express-News Posted: 29 Jun 2020 04:45 PM PDT When it comes to cooking for a crowd, I usually go with pork. It's hearty like beef but a lot less expensive — especially now. One of the best cuts is the pork loin, a jack-of-all-trades piece of meat that is cut from the backbone of a pig. A 3-pound pork loin at the grocery store will cost about $10 at current market prices. If you know little to nothing about making good meat, loin is a good place to start. "If anything, I think that I feel regret that I don't use it enough at my restaurant," said San Antonio chef Ceasear Zepeda, owner of Sangria on the Burg. "A good pork loin is tough to beat, a...

Smart Glazing in Intelligent Buildings: What Can We Simulate? - Glass on Web Smart Glazing in Intelligent Buildings: What Can We Simulate? - Glass on Web Posted: 26 Jun 2020 02:00 AM PDT First presented at GPD 2017 The integration of smart glazing and adaptive façade in buildings can lead to large performance improvements and added functionality compared to conventional static building envelope systems. This is achieved not only by embedding automatic/controllable (smart/active) switchable materials into the building envelope, but also including intelligence into the way the whole building is designed and operated. Desk studies and Building Performance Simulation can be used to support the design process of these technologies and of the building integrating them, as well as to support product development aimed at building integration of novel switchable glazing technologies. Although BPS tools traditionally lag behind the development of novel ...

Several years ago, my partner and I spent a month in San Antonio, where his family lives. We were both unemployed at the time, so we spent the days driving around the city exploring and eating all the wonderful food. We consumed a lot of chili. We ate the “authentic” kind, consisting of cubed beef chuck or sirloin cooked in a mole-like gravy of hydrated and pureed dried chiles, and we ate plenty of the Tex-Mex kind, in which ground beef stands in for cubed and is seasoned with ground chili powder made from a mix of dried chiles, but often of the New Mexico varietal. Beans and tomatoes – highly contentious ingredients to add to chili in Texas – were found in several iterations we tried. After sampling so many, we decided that the ground beef version with beans – but with tomato paste and not canned tomatoes – was our favorite. It has been a staple of our quick weeknight dinners ever since. Consisting of just ground beef, beans and spices, it’s incredibly easy to execute for beginner...

Another outburst over required face coverings has been captured on camera. This time, at an Oak Cliff grocery store where a shopper lashed out after reportedly refusing to keep her face mask on inside the building. Fiesta Mart employees and customers could only watch as an unidentified woman began flinging food items in a profanity-laced fit of rage. The incident happened Saturday afternoon at the Fiesta Mart location in the 3400 block of West Illinois Avenue, according to Dallas police. Omar Guillen witnessed the incident and captured part of it on camera. He said the shopper was wearing a face mask but took it off near the register. Guillen’s cell phone video shows a white mask in her hands. Fiesta Mart’s website advises customers that face masks are required inside its stores to help stop the spread of coronavirus. Guillen said a manager approached the woman and asked her to put her mask back on citing local requirements. The woman, Guillen said, refused. The manager said ...

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.