Udon, lemon candy, fat burner
Udon, lemon candy, fat burner - chefshop.com/enews
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In this issue:
Candied Lemon Peel
Canela - ceylon cinnamon
Featured Category - Chilis
nougats de montelimar
classic french nougat
Rolled emmer flakes are just that. Emmer rolled looking like rolled oats, and if you like your oatmeal breakfast, this is a great way to change it up. Try emmer with your favorite toppings and get the benefits of this great grain.
Classic puffy noodles
Making your own udon noodle is as easy as making most noodles. Salt, water, flour, mixed, kneaded, rolled, cut. It’s great if you want a quiet moment for yourself, and nothing beats freshly cut noodles.
On the other hand, when you want to savor the time you have to be blissful with your udon noodle soup instead, and not making oodles of noodles, then Inaka Udon is the right choice to make. These chewy, soft, fat noodles make for a wonderful carrier for something green and a little protein.
A hot soup somehow can make a cold day seem just about right. Greens cooked quickly in a hot pot along with mushrooms and protein, like super thin uncooked chicken, bbq pork, or tofu, and it is a delectable meal that takes all of about ten minutes, the time to cook the udon.
Udon noodles are eaten both hot and cold, kept simple or transformed when tossed with ingredients like soy sauce, sesame oils, or oyster sauce. And, whether you fry them or soup’em, the softer, plumped up udon noodle is fabulous.
Shop now for Inaka Udon
Candied Lemon Peel!
Make candied lemon peel once, and you realize how great it can be. Do it right and you know that it takes time, lots of time and lots of space. The results are always enjoyable if you can get the correct lemons when you want them.
On the other hand, when the peels come in from France, we can't but all eat a few (testing, we are always testing) just to ensure our memory is still working. These peels are the best we have tasted when it comes to price to volume.
Now, don't be thinking we are looking for cheap, because we are not. We are still looking for peels that we would use ourselves. And, in fact, these are so good we eat them out of hand like candy.
Bakers know that these are the ones to get.
Shop now for candied lemon peels!
Burn your sugars
Cinnamon - not all metabolism accelerators are the same!
Eat cinnamon in your early morning porridge of oats or emmer, it doesn't matter, it's the perfect way to get your body going and starting to burn fat. Cinnamon doesn't actually go and "burn" things up, but it does get your metabolism going by creating a themogenic burn. Like cayenne, this effect on the body is a positive occurrence and if you like cinnamon what could be easier?
Eat cinnamon and it might help with type-2 diabetes, according to the mayo clinic. It's the action that cinnamon has on your body that helps improve hemoglobin A1C levels. It may be that the cinnamon increases the insulin action in the body. If you control your blood sugar, hopefully your cravings for bad food and excess sugar will diminish.
Eat cinnamon in your favorite desserts, or add it to apples or fruit to go with a nice pork chop, or your next oven roasted Moroccan lamb tanginess. It's a pretty versatile spice and it really is wonderful. It fights cholesterol, those bad LDL's, and as we know reducing fats in your blood is a good thing. Cinnamon might even attack tummy fat in men, well maybe not that, but fresh cinnamon sounds like it could be good for you!
Shop now for natural fat burner Cinnamon!
Nougat de Montelimar
Classic nougat from France is what you expect a soft nougat to be like. A specialty of Montelimar since 1837.
Roasted Coffee Beans
Infused in Slitti's perfect 60% dark chocolate, this bar rocks! It's the way you want your coffee beans to blend with your chocolate. From the chocolatier who brings you Nocciolata, how could this not be perfection!
NEW Cooking Class!
Cooking Classes with Chef Erin - Greek Meze Class
Move over tapas, make room for Meze - Greek Small Plates. Like their Spanish cousins, Meze (meh-ZAY) are tasty tidbits that can be served appetizers, first courses, or party foods. Join Chef Erin and learn to make classic Meze like saganki, dolmades, tzatziki, lamb meatballs and more!
Help us eat up the samples! C'mon over for coffee and bread.
This Weeks Recipes
Coconut Milk Pancakes Recipe
Gluten-free Crusty Boule Recipe
Einkorn and Bean Minestrone Recipe
Kick Guacamole Recipe
Baked Lamb Loin Recipe
See what you missed in previous Newsletters
Santa Cruz, Castello Di Godego, Versatile Antioxidants
Gifts That Can Still Make It By Christmas and More
Boots, Clogs, Stockings (Stuffers) and a Goddess
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