Latest news with #GrannySmith
The Herald Scotland
21-06-2025
- General
- The Herald Scotland
Chop, chop: How to make this perfect pork dish this weekend
Ingredients Serves: 2 2 bone-in pork chops (150–200g each, about 2cm thick) 1 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder Salt and black pepper, to taste Chorizo jam 100g chorizo, finely diced 1 small red onion (about 80g), finely chopped 1 garlic clove, minced 1 tbsp balsamic vinegar 1 tbsp honey 50 ml red wine 1 tsp tomato paste Apple and watercress salad 1 Granny Smith apple, cored and thinly sliced 50g watercress, washed and dried 1 tbsp lemon juice 1 tsp extra virgin olive oil Pinch of salt Method Preheat the oven to 200C (fan 180C). To begin, pat the pork chops dry with paper towels. Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while preparing the jam. Heat a small saucepan over medium heat. Add the diced chorizo and cook for 3–4 minutes, stirring, until the fat renders and the chorizo crisps slightly. Add the red onion and garlic. Cook for 5 minutes, stirring occasionally, until softened. Stir in the balsamic vinegar, honey, red wine and tomato paste. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat and set aside. Now to cook the pork chops. Heat an oven-safe frying pan over medium-high heat. Add a drizzle of olive oil. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer the pan to the preheated oven and roast for 6-8 minutes. Remove from the oven, cover loosely with foil, and rest for 5 minutes. Next in a mixing bowl, toss the sliced Granny Smith apple with lemon juice to prevent browning. Add the watercress, drizzle with extra virgin olive oil, and sprinkle with a pinch of salt. Toss gently to combine. Place a pork chop on each plate. Spoon a generous dollop of chorizo jam over the top or serve on the side. Arrange the apple and watercress salad next to the pork chop. Serve immediately, with a glass of crisp white wine or sparkling water for a refreshing pairing. Tip – make the chorizo jam ahead and store in an airtight container in the fridge for up to 5 days. Reheat gently before serving. Gary Townsend is Chef Owner of Elements on New Kirk Road, Bearsden, Glasgow.
Time of India
16-06-2025
- General
- Time of India
From Fuji to Honeycrisp: Here is how different types of apples got their names
Fruits play a crucial role in our daily lives. There are a variety of fruits that are present in the world that are unique in taste and also, they are highly beneficial as well. Among these fruits, apples are one of the most loved fruits that carry a lot of benefits and they also have a good taste. Beside this, there is a variety of apples that are available with different names. According to a report by Treehugger, from fuji to honeycrisp, apples come in many flavors and each of them carry a different story too. In this article, we will explore the origins of some of the most well-known varieties of apple varieties that carry different stories with them. Exploring how various apples got their names Red Delicious The Red Delicious apple got its name because of its deep red color and sweet flavor which was the first fascinating feature about it when it was first discovered. It was originally known as the 'Hawkeye' apple but was later renamed as Red Delicious as this name highlighted its bright red skin and the enjoyable taste that it carries which makes it even more appealing to the shoppers. Thus, the change in name helped in selling of these apples in even larger amounts than before. Source: Froovella Fuji The Fuji apple is named after the city of Japan named Fujisaki where it was first discovered in the late 1930s. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Buy Brass Idols - Handmade Brass Statues for Home & Gifting Luxeartisanship Buy Now Undo This variety was created by crossing two American apples which were the Red Delicious and Ralls Janet in order to produce a sweet and crisp apple that quickly gained popularity worldwide in a very short span of time. The name of these apples reflect its place of origin and directly connect it to its Japanese roots. Thus, it is highly liked by people from all around the world. Source: Wikipedia Golden Delicious The Golden Delicious apple got its name by its bright yellow-gold color and rich flavor. It was first discovered on a farm in West Virginia in the early 1900s and was originally known as the 'Mullin's Yellow Seedling.' After a period of time, the name was changed to Golden Delicious in order to make it more appealing to buyers as this name highlighted both its beautiful golden skin and delicious taste. Thus, this new name helped the apple in gaining popularity all over the world. Source: Wikipedia Granny Smith The Granny Smith apple is named after an Australian woman named Maria Ann Smith who discovered this variety of green apples in the 1860s. The story is that she found a seedling that was growing near her home and started cultivating it. The apple's bright green color and tart flavor made it unique and this name gives the apple a personal touch that shows how even the name of apples can come from the people behind their discovery. Source: Wikipedia Empire The Empire apple was developed in New York in the 1940s as a cross between the popular Red Delicious and McIntosh apples. Its name reflects the nickname of New York which is the 'Empire State' which highlights the apple's local roots. The name was chosen to emphasize the apple's strong connection to its roots. By naming it Empire, the people linked it with a sense of pride and quality which helped it to gain popularity all over the world. Source: Wikipedia Honeycrisp The Honeycrisp apple was developed by researchers in Minnesota in the 1960s. Thus, its name highlights the two of its best features which are a sweet honey-like flavor and a crisp juicy texture. Thus, honeycrisp focuses on describing the eating experience with its catchy and descriptive name that helped in making the apple an instant hit with consumers. Source: Wikipedia Also read: NASA ensures nutritional adequacy for astronauts despite limited fresh food on the ISS One step to a healthier you—join Times Health+ Yoga and feel the change
Yahoo
12-06-2025
- Business
- Yahoo
Valley Kitchen: Shrimp, grits, or lemon ricotta blueberry pancakes
BOARDMAN, Ohio (WKBN) – A local restaurant's second location, open just a few months, has exploded in Boardman. Valley Kitchen on Route 224 has a massive menu with a full bar and incredible breakfast and lunch entrees, whether you want sweet or savory. 'On the sweeter side, we have the lemon ricotta blueberry pancakes. We start fresh every day with our lemon ricotta pancake mix. We have a fresh lemon curd, fresh blueberries, and we top it all with whipped cream. This is a very big seller here at Valley Kitchen at both Boardman and Hermitage,' said Valley Kitchen General Manager Rachel Gassner. 'A little more on the savory side, we have our shrimp and grits. Shrimp freshly cooked along with bacon, peppers, onions, and we serve a side of Thai sauce with grits made in-house every day.' The Roasted Beet salad and variety of skillets are also big draws at Valley Kitchen. 'Fresh spring mix, pistachios, beets, feta cheese, Granny Smith apples, onions, and dried cranberries served with your dressing of choice, but most people like our white balsamic on that. You can add grilled chicken, blackened chicken, fresh shrimp,' said Gassner. 'We offer a wide variety of skillets. Our Chorizo Lime skillet. It has Chorizo sausage in there. There's corn, there's peppers, eggs of your choice, and it comes with our fresh bread, either multigrain, white rye, or a biscuit and a lime on the side.' If you've never tried Valley Kitchen's stuffed French toast, you're truly missing out. 'Our Strawberry Nutella stuffed French toast is three pieces of French toast with Nutella in the middle,' said Gassner. 'Our in-house housemade strawberry glaze, whipped cream, and topped with fresh strawberries.' Valley Kitchen also offers healthier dishes like the 'Locks and Loaded.' 'The Locks and Loaded starts with an everything bagel. Then we add dill seasoning, cream cheese, smoked salmon, onions, cucumbers, and capers,' said Gassner. 'It does come with a side of your choice being either grits, potatoes, or fresh fruit, which includes bananas, strawberries, and blueberries.' Not only is the menu at Valley Kitchen packed with variety and fresh choices, but so is the full bar. 'We can do coffee drinks, and we also serve alcohol. A Cinnamon Roll latte–you could do this. Hot or iced, and then toppings of choice. We can mix flavors together. Whatever you're interested in, we probably have it here,' said Gassner. 'Next, we will go to our Espresso martini. Then we have our in-house Margarita, and then here we have a Lavender lemonade martini.' No matter what day you head to Valley Kitchen, expect it to be buzzing with lots of customers and a great open atmosphere with a patio. Valley Kitchen also offers catering and has another location at 3640 State Street in Hermitage. Valley Kitchen is located at 1393 Boardman Canfield Road in Boardman, across from Meijer's. Visit them Monday through Sunday from 7 a.m. to 3 p.m. Call 234-338-9191, visit them online on Facebook. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Otago Daily Times
09-06-2025
- General
- Otago Daily Times
Kākā spread their wings, trade sanctuary for urban living
A kākā makes itself at home in a Dunedin garden, near the Kensington Oval yesterday. PHOTO: SUPPLIED Telling people you have seen a flying pig is probably not a good idea. But if you have seen an endangered kākā flying around the Dunedin CBD lately, you are not going crazy. A Dunedin resident living near the Kensington Oval said she got a hell of a fright a couple of days ago when the native parrot flew into her lounge window. "It was spread-eagled against the window. "And the dog went crazy. "Then it flew into the tree and sat there for a while, like right outside our window. "It was amazing. And then it flew away." She said it returned again yesterday. "It was sitting in the apple tree, just having a big munch on a Granny Smith. It loved it. "It didn't seem to be bothered that we were there." It had also been eating wild banana passionfruit from a vine in the area. She had since notified the Department of Conservation and the Orokonui Ecosanctuary of the sighting, and the ecosanctuary had advised her not to feed it, or even give it sugar water. "They said if we gave it sugar water, we were in danger of giving it a bacterial infection, and we should just leave it be." Kākā are skilled at finding food in spaces that are healthy for them, but they are curious and can be harmed by encounters with foreign foods, objects and predatory species. Ecosanctuary staff urged Dunedin residents to support the parrots by not offering food or sugar water; avoiding socialising with them; keeping pets inside; engaging in habitat regeneration of native plants; and improving predator control such as traps for rats, stoats, ferrets and weasels. Ecosanctuary operations manager Elton Smith said her report was one of many about kākā flying around the greater Dunedin area in recent weeks. "We have been aware of at least one kākā flying around in the city for the past three weeks or so. "There's also been kākā seen in Mosgiel, Warrington, Waitati — those sort of areas." The kākā was "guaranteed" to be from the Orokonui Ecosanctuary. They could fly up to 20km in a day, and he believed it was part of a natural dispersal, where the birds left the ecosanctuary to find their own space. "At Orokonui, we're probably reaching our capacity in terms of kākā," Mr Smith said. "So the ones we do have are now establishing themselves outside the sanctuary — they're getting around, looking for new territory. "There's only so many kākā we can have inside, and in order to have a large, robust kākā population, they do need to establish outside the sanctuary. "There are more and more observations from the general public that would suggest that's what's happening. "And there's been good evidence to show that they have been breeding on the outside, too." Mr Smith was delighted to see they were surviving on their own, outside the boundaries of the ecosanctuary. "It is really good news. It's a sign that the population is increasing." He believed they would become a much more frequent sight around the Dunedin area in coming years, as the outside population grew. "It should be like what's happened in Wellington. "They started off in a sanctuary, and now they're very common, all throughout Wellington and beyond."
Fox News
23-05-2025
- Entertainment
- Fox News
5 mouthwatering moments from the Wienie 500
The inaugural Wienie 500 at the Indianapolis Motor Speedway was one for the history books. It had all the ingredients of an iconic race: fast cars, dramatic twists, mechanical difficulties and, of course, hot dogs. While the race was jam-packed with fun from the start all the way through to the photo-finish, here were the five best moments from the Wienie 500: "We ask that you rise and place your hand over your stomach," the crowd was advised over the Speedway speakers, "and feel free to sing along as he performs the Oscar Meyer Wienie Song." The crowd happily obliged as the singer belted out the famous tune, with Friday's hot-doggers looking on from behind him with pride. The audience is just as much a part of the fun as the race itself, and the Wienie 500 fans did not disappoint. But one fan stole the show: Granny Smith, who had the best sign of the day and was chosen to be the honorary engine-starter. "Wienies, start your engines," she proclaimed — and the crowd, naturally, went wild. What is a race without a few unexpected hiccups? After starting the race strong, the Sonoran Dog Wienermobile started overheating and was passed by not one, but two of the Wienermobiles trailing it. "That is an over-grilled dog!" Will Buxton said on the broadcast. Indeed, it was. Down but not out, the Sonoran Dog Wienermobile came back with a vengeance at the first turn, passing Chi Dog to take a commanding lead. A historic race deserves a historic finish, and it got the one it deserved. Despite trailing by the length of two whole Wienermobiles, Slaw Dog made a late push to take the lead and never looked back. Chi Dog was left in the dust for the second time in the race, and Slaw Dog went home with the trophy, a moment the team is sure to relish forever. Want great stories delivered right to your inbox? Create or log in to your FOX Sports account, and follow leagues, teams and players to receive a personalized newsletter daily! BEST OF FOX SPORTS' INDY 500 COVERAGE:
