Moodi Foodi Favs

Drinks : Sparkling Peach Black Tea

Brewed black tea, chilled
Club soda, chilled
For the Peach Simple Syrup:
1 cup water
1 cup sugar
2 peaches, sliced (or 12oz frozen peaches)

For the Peach Simple Syrup: Add water, sugar, and peaches to a saucepan then bring to a boil, stirring occasionally. Turn heat down to medium then simmer for 5 minutes. Remove pot from heat and let syrup cool completely then strain out peach slices (save for ice cream, pancakes, smoothies, etc.) and chill simple syrup. To serve: fill a glass with ice then fill 1/2 of the way up with cold tea. Add 2-3 Tablespoons cold peach simple syrup then top with club soda, stir, and then serve.

Store the remaining peach simple syrup in a jar with a tight fitting lid in the refrigerator for up to several weeks. At the rate you’ll want to guzzle these Sparkling Peach Black Teas though, it won’t last that long!

Contact Wellsphere

Sources : Sparkling Peach Black Tea Photo | Sparkling Peach Black Tea Photo
Tips : Perfecting Bacon

" If the packaged sliced bacon is cold from the refrigerator, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.

• When frying bacon, it's important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.

• If you prefer very crispy bacon, choose thinner slices to fry up. Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage. Pricking with a fork will help alleviate any curling problems. Drain breakfast bacon on paper towels.

• The fat rendered from the cooked bacon is highly-prized as a cooking oil for its flavor. After cooking the bacon, cool the rendered oil to room temperature and then pour through a fine sieve into a glass container. Cover and store in the refrigerator or freezer for future use. If you do not need the rendered fat, let it cool to room temperature, pour into a disposable metal or glass container, seal, tie up in a plastic bag, and toss into the trash. It's not wise to pour it down the drain, because it will coagulate and clog up the drain.

• There are fancy microwave bacon cookers on the market which work well, but they are not necessary. Place a microwave-safe paper towel in a micro dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover with another paper towel. Six slices should take about 4 to 5 minutes on high, depending on the wattage of your microwave and the thickness of the bacon. Start checking after the first two minutes, and continue cooking at one minute intervals until you can judge the cooking time for the way you like it. Consult your microwave manual for more specific times. A rotating base in the microwave is highly recommended for even cooking, and most come with one built in these days. Remember that foods continue to cook even after the timer goes off in a microwave, so let it rest a few minutes before you dive in to let it crisp up and avoid burns. Curly bacon never bothers me, but this method reduces curling of the bacon.

• Bacon can also be easily baked in the oven, resulting in amazingly flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. Voila! Crispy bacon with no curls. You can also use your broiler, but I don't recommend it. First of all, the splatters not only make a royal mess, but also cause flares. Secondly, it requires much more attention. Stick with frying, microwaving or baking.

• How can you reduce splattering problems? Part of the problem arises from today's quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil -- snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It's preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.

• If you must watch your fat intake, lean smoked ham or prosciutto can be substituted in many recipes where the rendered bacon fat is not needed. Turkey, chicken and vegetarian bacon products are also available.

• Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack."

Website | Facebook | Twitter | Google+

Sources : Bacon Photo | Bacon Article
News : NSFW Paim Ad Campaign Encourages Healthy Eating

The foods that pregnant women eat can definitely impact their unborn child in some way or another. While the most know to avoid are raw fish and alcohol, even junk food can have an adverse effect on a child.

Paim, a Brazilian agency created a series of graphic ads depicting this for the SPRS. Babies are shown suckling on breasts that have different kinds of foods drawn onto them. While the illustrations are amazingly detailed, the overall ad is incredibly haunting.

It boasts the header: "Your child is what you eat."

Contact Foodbeast
Website | Facebook | Twitter

Sources : NSFW Ad Photo | NSFW Ad Photo
Quickspots : Canter's Deli : Los Angeles : California

Canter's Deli
419 N Fairfax Ave
Los Angeles, CA 90036

Pastrami on Rye
Grilled pastrami, swiss cheese, sauerkraut, and Russian Dressing on Grilled Rye

Moodi Foodi Dish Definition : Pastrami On Rye
Pastrami (Romanian: pastramă, Greek: παστουρμάς, Turkish: pastırma, Yiddish: פּאַסטראָמע pastróme), is a popular delicatessen meat usually made from beef in Turkey and also traditionally in Romania from pork and mutton. In Israel, "Pastrama" is the term used for sliced chicken and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef plates are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round, and turkey.

About Canter's Deli
Canter's Deli is one of California's oldest delis. Located in Los Angeles' Miracle Mile District -the heart and soul of the entertainment industry - Canter's Delicatessen is a third-generation family-run business whose owners have an intense pride in their deli and a hands-on work ethic.

It all began in Jersey City, New Jersey in 1924. After losing a deli in the 1929 stock market crash, Ben Canter and his two brothers moved to California with just $500 in their pockets. Eager to succeed, they opened up a Canter Brother's Delicatessen in 1931 in Boyle Heights, the Jewish center of Los Angeles.

When the character of the neighborhood changed, Ben Canter's daughter, Selma Udko, and her then husband, Harold Price, partnered with Ben Canter and his wife, Jennie, to purchase a prime location at 439 North Fairfax Avenue. And instead of calling it Canter's Brothers they called it Canter's Fairfax.

In 1953 this new team purchased the old Esquire Theatre at 419 North Fairfax and moved Canter's Deli just up the street to the larger location.

For over seventy-five years now this third-generation family-owned business has served food to locals, tourist, and celebrities alike. With its Art Deco décor and its trademark autumn leaves ceiling, this hangout has hardly changed in its over half century at its current location. As Sheryll Bellman wrote in her book, Americas Great Delis:

"You wouldn't think that Los Angeles could have a deli rival to New Yorks, but for those who know and love the deli culture and appreciate all that it evokes, this place is heaven. Voted the #1 Best Pastrami by the Los Angeles Times, Canter's Deli sandwiches are always served on rye, unless you ask for something else, but dont do that! Made famous for its corned beef and pastrami sandwiches Canter's Deli boasts of serving the best quality food at reasonable prices. . . Tour buses stop here, and many tourists eat here as well, but the real heart and soul of this deli are the locals who have never moved from the neighborhood and the stars who slip in here incognito for a late night nosh. Canter's Deli is a place of solace, and they come for the old-fashioned Jewish food that reminds them of their past. Open 24 hours and only closed on Jewish holidays, you can come here anytime for a delicious taste of yesterday."

Canter's has also become a favorite whistle stop for hot political contests. Mayor Bradley, Governor Deukmejian, Rudy Giuliani, and Bill Simon have gone from booth to booth introducing themselves to our customers. And with CBS studios just up the block, celebrities frequent Canter's every day. Our catering department caters to many television shows and movies, as well as catering their wrap parties.

Over the years, many celebrities have passed through our doors. In the 50s Marilyn Monroe and Arthur Miller ate here, as did Jack Benny and Elizabeth Taylor. Other celebrity noshers include Sydney Poitier, Mel Brooks, Wilt Chamberlain, Charlene Tilton, Brooke Shields, Jacqueline Bisset, Catherine Oxenberg, John Travolta, Prince, Stevie Wonder, Buddy Hackett, Olivia Newton John, Muhammad Ali, Monty Hall, Bill Cosby, David Brenner, Rodney Dangerfield, Dick Van Dyke, Shelly Winters, Elizabeth Montgomery, The Cars, Henry Winkler, and Greg Morris. The producer of Miami Vice, Michael Mann, wrote here for hours at a time when he was writing for Vegas. The Neil Simon movie, "I Ought to be in Pictures", with Walter Matthau was filmed here. Many celebrities who prefer to go "incognito" sneak in around 3:00 am for a late night nosh!

Canter's is also part of the larger Los Angeles community having received numerous awards from such institutions as the City of Hope, appreciation letters for outstanding and dedicated service, and letters from Jerry Lewis and the Muscular Dystrophy Association thanking Canters for donating food.

Canter's Delicatessen continues to be a Los Angeles landmark and late night hot spot, and, with the 2003 addition of Canter's Deli at Treasure Island in Las Vegas, we are committed to bringing the best delicatessen food to our noshers on the famed Las Vegas Strip and to Dodger fans at Dodger Stadium.

Significant Dates in Canter's History:
1924 Canter's begins as a family-run
business in Jersey City, New Jersey
1931 Canter Brothers move themselves
and their business to Boyle Heights, a suburb
of Los Angeles.
1948 Canter's moved to the Miracle Mile/
Fairfax district of Los Angeles
1953 The Esquire Theater is transformed
into the current location of Canter's
1959 Canter's grows and expands into
another room
1961 The Kibitz Room opens, adding a full
cocktail lounge to Canter's Delicatessen.
2003 Canter's expands across state lines
with a Canter's Deli opening in Treasure
Island Hotel and Casino, Las Vegas, Nevada.
2008 Canter's continues to expand with a
stand opening at Dodger Stadium.

Canter's Deli Review
"My first visit to Canter's was an interesting view into a real "Jewish Deli". I'd been to both Jerry's Famous Deli and Solley's as well as a few deli's that will remain nameless.

Canters I located on Fairfax which is the perfect place; it is close to everything good and bad at the same time.

The place is homogeneous; everything in the place is a tired white; walls, bowls as well as the waitress's uniform.

We were greeted by a waitress who was at least 6 feet tall and towered over our table. The menu was vast in choices; I was overwhelmed by it all. She was very gruff and took out order as if we were interrupting her night.

My adopted Grammy Esther opened my world to all things Jewish. She never put anything special or odd emphasis of being a Jew and eating the goodness. She just cooked and I ate and was happy. She never taught me to cook she just taught me to eat. So here goes. ..

I ordered the Matzo Ball Soup; a clear broth with a GIANT Matzo Ball floating in it. I had never had one this large. Wow, crazier than what I had expected from my years of little dumplings of matzo. We also ordered the Pastrami on Rye and it was to die for; all that yummy meat which was warm, moist and the bread was without question the best I had ever had. Who knew that this somewhat grey place had such good food hidden within? Then we had two more wonderful experiences...Dr. Browns Black Cherry Soda....goodness what more....then there it was, the best chocolate rugelach.

So the place is not a pretty site and the waitress seemed to be bothered by our being there; I have returned over and over and will continue to do so."

Contact Canter's Deli
Website | Facebook | Twitter | Instagram
Address : 419 N Fairfax Ave Los Angeles, CA 90036 | Photo : (323) 651-2030

Sources : Pastrami On Rye Photo | Pastrami On Rye Description | Pastrami On Rye Review | Canter's Deli Photo | About Canter's Deli
Recipes : Cheeseburger Bacon-Weave Burrito Recipe

1 1/2 pounds Oscar Mayer bacon (it's the best for weaving)
2 handfuls frozen French fries
1 pound ground chuck
5 slices American cheese
3 tablespoons chopped red onion
1 pickle spear

Preheat oven to 425°F.

Line a baking sheet with foil and place a wire rack on it. Place 5 strips of bacon in an even layer on the rack. Place fries in an even layer on another baking sheet. Bake both until crispy, about 15 minutes.

Spread out a foot-long sheet of plastic wrap on the counter. Make a 6x6-strip bacon weave.

Put beef in a gallon-size Ziploc bag and roll it out into a 1/4-inch thick, 10-inch square. With scissors, cut off the zipper closure and cut down the side seams, leaving just the bottom seam intact. Unfold the bag and layer on cheese, leaving a 1/2-inch bare on all edges except the top edge, which needs a couple inches. On the bottom third, pile cooked bacon, fries, onion, and pickle. Pull the bottom edge of the Ziploc bag up and over all the filling and roll into a tight log. Tuck the ends in. Pick up the meat log using the bag and roll it off onto the bacon weave, near one edge. Pull the plastic wrap up on that edge of the bacon weave and roll the meat log over the rest of the bacon so it's completely wrapped. Tuck the ends in.

Transfer the bacon-weave burrito to the wire rack and bake for 30 or 40 minutes, which is the difference between medium- and well-done.

Remove from oven and let the burrito rest on the wire rack for 10 minutes. Serve with your cheeseburger toppings of choice.

Contact Thrillist
Website | Facebook | Twitter | Instagram

Sources : Cheeseburger Bacon-Weave Burrito Recipe Photo | Cheeseburger Bacon-Weave Burrito Recipe Photo
Foodies : Molly Yeh

Birth Name : Molly Yeh
Home State : New York
Favorite Dishes : Jewish and Chinsese dishes

"Hi! Im Molly. I like to bake, write, play music, and take photos. I recently moved from Brooklyn to a farm outside of Grand Forks, North Dakota, where my boyfriend is a fifth-generation farmer. the farm life is pretty swell: I get to make big tasty farm lunches, dream up names for my future chickens, and pickle everything without getting labeled a hipster. (Although i'm sorta hipster anyway...)

I graduated from Juilliard with a degree in percussion but during my time in New York, I fell wildly in love with food. I am currently pursuing both food and music and it is so much fun!

I’ve documented my life in journals since the day i could write, and since 2009, this blog has been an extension of that. Most of my posts includerecipes inspired by my jewish and asian roots, bits about life around the farm, or tales from adventures near and far."

Contact Molly Yeh
Website | Facebook | Twitter | Pinterest

Sources : Molly Yeh Photo | Molly Yeh Biography