Latest news with #Havarti
Miami Herald
23-06-2025
- Entertainment
- Miami Herald
Arby's New Limited-Time Launch Takes on an American Classic
There are few institutions more beloved to Philadelphians than the Eagles, but fast food chain Arby's is taking on one of the biggest: the cheesesteak. The new limited-time offering from Arby's promises bold flavor by way of premium quality 100% Angus steak, with its new cheesesteak packing a punch via a hearty quarter-pound portion of thinly shaved steak. The marbled and tender meat, stacked high on a toasted bun with a creamy garlic spread, is accompanied by melted American cheese as well as a diced bell pepper and onion blend. "For anyone who's ever settled for a mediocre burger, our new cheesesteaks are the answer," Jeff Baker, Chief Marketing Officer at Arby's, said in a statement shared with Parade. "We're proud to offer a sandwich packed with real steak, melted cheese, and the bold flavors our guests crave. This is comfort food upgraded with the premium meats that make Arby's stand out from the rest." Related: Wendy's Bold New Menu Items Have Fans 'Buying' Everything The new cheesesteaks are available now, but only for a limited time, at participating Arby's locations nationwide, but they aren't the only steak-centric item to debut on the menu recently. In May, Parade confirmed that Arby's was testing three new menu items, from steak nuggets served with a side of hickory barbecue sauce to those same nuggets in a macaroni and cheese bowl and a steak nugget sandwich with Havarti cheese. Unfortunately for fans, the steak nugget menu items were only available in select markets in Florida, Michigan, Oklahoma, and Wisconsin. Next: McDonald's Fans Beg for International Menu Item to Come to the U.S.: 'I Would Do Anything For This' Copyright 2025 The Arena Group, Inc. All Rights Reserved
The Spinoff
19-06-2025
- Business
- The Spinoff
The cost of being: A political adviser finishing their master's degree
As part of our series exploring how New Zealanders live and our relationship with money, a political adviser and master's student describes their financial situation. Want to be part of The Cost of Being? Fill out the questionnaire here. Gender: Female. Age: 23. Ethnicity: Pākehā. Role: I work full time as a political adviser and am a master's student. Salary/income/assets: My salary is $75,000 a year. My living location is: Urban. Rent/mortgage per week: $240 per week, not including other expenses like power and wifi. I live with two other flatmates and we split everything equally. Student loan or other debt payments per week: My student loan is pretty high because I didn't work for most of my undergrad and have also added to it with the master's degree I'm currently finishing up – I get paid monthly so it's about $550 out of each pay check. Typical weekly food costs Groceries: I would say I spend about $100 a week on supermarket trips – I'm a terrible cook and get decision paralysis in the aisles, so it tends to be on snacky stuff and a lot of beverages. My shelf in the fridge is always empty! Eating out: I eat out quite a bit on weekends (mostly at cafes) – I would estimate I spend about $30 a week on that. Takeaways: I get takeaways during the week if I feel like I need a big dinner which I usually don't have the ingredients to cook – maybe $50 a week? Workday lunches: $30 a week. Usually lunch for me is just a protein bar from the supermarket, but sometimes I branch out and go to a café or out with co-workers. Cafe coffees/snacks: $15 per week (not counting my lunchtime protein bars as a snack – that's a meal!). Other food costs: None. Savings: I put anywhere from $500 to $1000 a month into my savings account (depending on outgoings). I would love to get more adept at investing, because my savings account is starting to have what feels like a useless amount of money to just be sitting there. I worry about money: Sometimes. Three words to describe my financial situation: Growing, impulsive, fortunate. My biggest edible indulgence would be: Trying new cafes at the weekend – and smoked Havarti cheese! In a typical week my alcohol expenditure would be: Unfortunately after a few weeks of sobriety I am back on the Courtenay Place grind. $50 a week. In a typical week my transport expenditure would be: Nothing, because I walk everywhere. Even in winter. I estimate in the past year the ballpark amount I spent on my personal clothing (including sleepwear and underwear) was: I think it would be about $1500, I got a new job last year so had to get some more professional office stuff, but I like to shop vintage/ second hand so a lot of my clothes are from Depop or stores along Cuba St. My most expensive clothing in the past year was: I think it was a pair of Doc Martens I bought a few weeks back for $360. Still mustering up the courage to break them in. My last pair of shoes cost: $280 for some nicer running shoes because my old ones hurt me. My grooming/beauty expenditure in a year is about: Probably about $2000 (embarrassing!): $300 a year on hair-related activities, I replace my (very simple) skincare routine every few months which costs about $50 dollars, don't get through makeup too quickly so probably about $100 a year on that, and get my nails done monthly for about $100. My exercise expenditure in a year is about: My gym costs $7 a week (so $364 a year?) – which I really make the most of and use almost every day. My last Friday night cost: Nothing, unless you include the cost of my degree because I was working on my thesis the whole evening. Most regrettable purchase in the last 12 months was: A pair of shoes I made the mistake of buying online, which didn't fit and which I forgot to return. Most indulgent purchase (that I don't regret) in the last 12 months was: New bedding. I love my bed. One area where I'm a bit of a tightwad is: Socks. Hate buying socks. But other than that, I'm not sure I'm a tightwad at all – maybe with having people pay me back, but I feel like that's fair. Five words to describe my financial personality would be: Fun, I could die tomorrow. I grew up in a house where money was: A frequent and stressful subject because my dad owned his own business and my mum always worked hard too. I felt a lot of anxiety about it growing up because of the negative ways it was discussed, but I was always fortunate to go to great schools and never had to worry about having food on the table. The last time my Eftpos card was declined was: I don't think it has. I always know how much money is in my spending account. In five years, in financial terms, I see myself: Student loan paid off (I hope I pray!), on a higher salary, renting somewhere nicer. It's not on my radar for the next while to even think about buying a house. I would love to have more money for: International travel! I want to do Euro summer at least once. Describe your financial low: Just last year, when I was doing an unpaid internship and tutoring at uni for extra money – I never felt like I had enough, had basically no savings, wouldn't eat much, and would have about $30 to my name some weeks after rent and bills. I give money away to: The SPCA.
Time Out
06-06-2025
- Entertainment
- Time Out
Win Son Bakery
In Williamsburg, Josh Ku and Trigg Brown had already made their stake on the corner of Montrose and Graham Avenues, with their full-service Taiwanese restaurant Win Son. But as their restaurant started to trend, they decided they would open a casual affair across the street, opening Win Son Bakery with Jesse Shapell and pastry chef Danielle Spencer in 2019. Years later, the bakery has become a favorite of the neighborhood due to its Taiwanese fare crossed with French and American influences. The first meal of the day starts with a riff on a BEC that we can get behind. Subbing bread for crispy fried and yet still chewy scallion pancakes, the pancakes are folded with Havarti, bacon, eggs and cheese. Plus, each sandwich comes with a gingery sauce for dipping. Lunch continues with fried chicken and shrimp on milk buns and snow pea salads with tofu skin. No matter what, a visit should always include an order of both (yeah, we said it, both!) made-to-order donuts: the millet mochi donut and the fermented red rice donut. Once you get a bite of that QQ texture, you'll understand why. The vibe: There are plenty of tables and stools here, but they are constantly in use, especially during the morning time. Luckily, the residents of Williamsburg know when it is time to give up a table, so you won't have to wait long to snag a seat. The food: Mornings call for the meaty Pork Fan Tuan or the savory Scallion Pancake BEC. Like we said, the donuts are non-negotiable—you have to order them and that's final.
Yahoo
02-06-2025
- Health
- Yahoo
Summer morning crepes, strawberry and cream popsicles, hot ham and cheese sliders
For the batter: 1 cup flour 1 1/2 cups whole milk 2 eggs 2 tbsp melted butter 1 tbsp sugar Pinch salt 1 tsp vanilla For serving: Nutella, peanut butter, or cookie butter, heated to thin slightly Sliced strawberries and bananas Powdered sugar Whipped cream To make the batter, combine all the batter ingredients in a blender or food processor and blend until smooth. You can also whisk this by hand in a bowl, but a blender or food processor makes for a quick, smooth batter. Heat a 10-inch nonstick skillet over medium-low heat and lightly grease with butter. I pour a scant 1/4 cup (closer to 3 tbsp) of batter into the skillet and swirl the skillet around to get a thin coating of batter on the bottom of the pan. Cook for 2-3 minutes, until the outside edges look dry, then flip and cook for another minute or so. It may take a couple of tries to get the heat and amount of batter just right, but you'll get into a rhythm of pouring and flipping. Spread the filling of your choice onto half of the crepe and fold it in half, then quarters. Repeat and stack 2-3 of these on a plate. Top with the sliced fruit, drizzle with more of whatever you filled it with, sprinkle with powdered sugar, and add a swirl of whipped cream. 1 cup strawberry yogurt 1/2 cup whole milk 1 heaping cup strawberries (about 5 oz) 2-3 tbsp sugar (or sub honey or maple syrup) Hull and halve the strawberries. In the bowl of a food processor, process the yogurt, milk, half of the strawberries, and 2 tablespoons of sugar until smooth. Add the other half of the strawberries and pulse a few times so that small fruit chunks remain. Taste and stir in the additional sugar if needed. Pour into popsicle molds or popsicle tubes and freeze until firm, about 6-8 hours. 1 pack (12 count) Hawaiian rolls 12 oz thinly sliced ham 6 slices cheese (I like Swiss or Havarti) 1/2 stick butter 1 tbsp yellow mustard 1 tsp Worcestershire sauce 1/2 tsp onion powder Preheat oven to 350 degrees. Split the Hawaiian rolls in half horizontally and layer on the ham and cheese. In a small saucepan, melt the butter and whisk in the mustard, Worcestershire, and onion powder. Arrange the rolls in a baking pan and brush the tops with the butter mixture. Bake the rolls for 12-15 minutes, until warm and browned on top. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
16-04-2025
- Entertainment
- Yahoo
Creama kasa and a pocketful of butter: Wisconsin grilled cheese champs talk perfecting their craft
For 15 years, the Wisconsin Grilled Cheese Championship in Iowa County, nestled in the beautiful driftless area of southwest Wisconsin, has drawn competitors from across the state and beyond who push the boundaries in achieving grilled, cheesy perfection. "We have some competitors who have competed multiple years in a row, and they take it very seriously," said Jenna Vondra, executive director of the Dodgeland Chamber of Commerce. "The minute this year's competition is over, they will start planning for next year." The contest will feature both amateur cooks and professional chefs who will compete in multiple categories, from the classic grilled cheese to creative concoctions featuring Wisconsin cheese and ingredients ranging from donuts to chocolate-covered bacon and more. The contest was the brainchild of late Dodgeville resident Lorin Toepper, who pushed for an event highlighting the state's dairy industry. While other states hosted grilled cheese contests, Toepper felt Wisconsin had the edge due to its superior cheese quality. Knowing that a toasty grilled cheese sandwich was the ultimate comfort food, Toepper felt that it was a blank canvas that could be improved upon using a variety of cheeses, breads and a palette of unique ingredients. The one cardinal rule: contestants must use only Wisconsin cheese. Vondra says the competition is a big deal not only for contestants but also for the thousands of grilled-cheese aficionados filling the Ley Memorial Pavilion, hoping to not only sample some of the state's unique sandwiches but to draw inspiration and tips to take home to their kitchens. "The crowd is watching very closely, taking mental notes. Once those sandwiches go on display, they scan the list of ingredients beside the entry and probably go home to try it out," Vondra said. Last year's champions Jason Kierce of Waunakee and Zach Washa of Highland, will go head-to-head in multiple categories at this year's event. Kierce, a former chef, and Washa, a home cook who has moved into the professional class, will delight event-goers with their unique entries. Kierce has competed in the event for the past three years and has experienced success using high-quality ingredients such as herb-infused compound butters and cheeses like Gouda and Havarti, which offer better meltability. "I've always been a fan of grilled cheese," Kierce says. "My wife and I would make that part of our date night for many years. I just started making some funky, fun sandwiches." He attributes his success to knowing what the judges and audience wants. "I've always done well at competitions because I tried not to do what I think is the coolest thing out there. I used a good cheese product and work with compound butters that add a little bit extra to elevate the sandwich," Kierce said. Hallmarks of a good sandwich include color, texture, stretch of the cheese and a little salt. "There's a lot of components that I'm trying to get in with one bite," Kierce says. In the nine years that Washa has competed, he has picked up a few tricks that have helped him to bring home an impressive haul of hardware. "I once tried a play on a reuben sandwich using fish and coleslaw on my cheese, and the fish slipped out. So, the most important thing is to chop your ingredients into manageable sizes. I also grate my cheese the night before as it tends to melt a whole heck of a lot better that way than just throwing a slice on." Washa said. "I also keep my butter in my pocket; otherwise, if the butter is too cold, it won't spread and will tear your bread." Like Kierce, Washa likes to stick with a winning combination. His favorite cheese to use is a smoked creama kasa from Carr Valley. "It's almost like a smoked provolone that has a good flavor and can adapt to other ingredients without overpowering them," he said. Washa is also known for pushing the boundaries in the dessert class. One year he used a maple long john donut for his bread component, complimented by a cracked black pepper cheddar. "I think at times my creativity has been a detriment. I'm doing a lot of things that a lot of the other competition are either not bold enough to do or are afraid to do," Washa laughed. "But then my grilled cheese with chocolate covered bacon was a hit, and now it's the rage everywhere." When thinking about a grilled cheese sandwich, many tend to focus on the star of the creation: the cheese. Kierce urges home grillers to visit small cheese shops and experiment with varieties that melt well. He often pairs brie, a soft cow's milk cheese, with jam or caramelized onions. "Just have fun with it," he said. During the competition, competitors have only 12 minutes to make two sandwiches. Many contestants opt to use mayonnaise on the outside and butter on the inside. Kierce feels that mayonnaise colors the bread too fast for his liking. He prefers compound butters to deliver extra taste and a nice, golden brown finish. "I think the key is having patience and not going too fast. I could finish the sandwich in five minutes, but I always finish in the last 30 seconds," Kierce said. "It doesn't matter how fast you go on the outside, you have to melt the cheese in the middle." Washa says choosing the right bread is equally as important as choosing the right cheese. "Your regular Wonder Bread is not going to have the crunch that a good sourdough or Italian bread will have. The crunch is what really sets a grilled cheese sandwich apart," Washa said. To achieve that crunch, Washa has used ghee, a clarified butter made by separating the butterfat from the milk solids and water in the butter. "It has a higher smoke point, so if you're making a sandwich with multiple ingredients inside, you don't want the outside to cook faster than the inside,"Washa said. Grilled cheese sandwiches can be elevated with a variety of complementary ingredients including tomato slices or jams, avocado, bacon, pesto, jalapenos, apple slices and fig jam. This year Washa plans to enter a sandwich using multiple cheeses along with barbeque brisket and pickles. Kierce hopes to perfect a dessert entry which he calls "pretty crazy". "I'm hoping to be able to flambé some ingredients," he said. "It's going to have lots of cool fire." Last year Washa took top honors in the Professional Classic division while Kierce swept the Professional Classic Plus 1, Classic Plus Extras and Dessert divisions. The Waunakee man also was awarded the Lorin Toepper Best of Show award. "For some people, attending this contest is one of the highlights of their year. While some take this competition seriously, for the most part it's just a fun event. There are a lot of high fives, lots of encouragement," Kierce said. "It's good, clean wholesome Wisconsin fun that's kind of hard to find nowadays." Washa says he gets a kick out of admiring the creativity of fellow contestants. "When I'm not competing, I love going down the line and seeing what some of the young amateur chefs are doing," said Washa, adding that his 17-year-old daughter will be among the competitors. "There's a lot of thought and hard work that goes into making these grilled cheese sandwiches, months of preparation for some of these people." While many chefs may keep their trade secrets close to the vest, Washa is an open book. "The competitors hear are a pretty talkative group," he said. "I'm happy to tell people how I make my 'perfect' grilled cheese sandwich. I'm a pretty open about everything. Over 3,000 people are expected to turn out for the annual Wisconsin Grilled Cheese Championship on Saturday, April 26 to watch amateur and professional chefs from Wisconsin and beyond put their grilled cheese recipes and cooking skills to the test. Where and when: Doors of the Ley Memorial Pavilion at Harris Park, 600 N. Bennett Road, Dodgeville will open at 10:45 a.m. Admission: General admission tickets are $5 for ages 16 and up, with those 15 and under being admitted free. VIP tickets are $30 and will allow holders for four samples of competitors grilled cheese sandwiches, beverage ticket and a grilled cheese swag bag. All tickets are available at the door. Food trucks, a beer and wine garden and vendor fair will also be on site. Spatulas up! The first of 10 heats will begin at 11 a.m. and conclude with the awards ceremony at 4 p.m. This article originally appeared on Wisconsin State Farmer: Wisconsin Grilled Cheese Championship set for April 26 in Dodgeville
