As American restaurant goers become increasingly persistent in their demands for high quality and specialty products, delivering those goods becomes essential for any restaurant. Unfortunately, unscrupulous suppliers may attempt to take advantage of a difficult situation and sell products which don't meet the standards they should. Wagyu beef, as a highly specialized but difficult to verify variant, is a product which could result in accidental fraud and wasted money.
Below, you'll find a guide to some ways you make sure that the Wagyu beef you're purchasing is the genuine product.
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If getting your kids to eat foods that are good for them is becoming a problem, you are not alone. Many families have one or morepicky or fussy eaters in their household, who regularly refuse to eat certain foods or try new ones. Even though growing children need a good source of lean protein to fuel their growth and development, your picky eater is probably not going to be impressed with that perfectly prepared venison steak on their dinner plate.
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Fresh goat cheese has a very distinct taste and has a chemical profile that is more favorable for those with aversion to dairy products made from cow's milk. It's also a great low calorie choice, as a one-ounce serving contains only about 70 calories. You can expect cheddar cheese, and other similar products, to contain well over 110 calories for the same serving size. If you're lucky enough to come across fresh goat cheese, taking the time to store and serve the cheese properly is crucial in preserving the taste.
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If you don't like bright green, vinegar-soaked pickles, then you should make lacto-fermented pickles. These are often called kosher or New York-style pickles. They are different than your regular supermarket pickles in that they are made with salt-water brine and undergo fermentation. They might sound odd, but they taste delicious and are easy to make.
What Is Meant by Lacto-Fermentation?
Kosher pickles get their famous taste due to a fermentation process that produces lactobacillus bacteria.
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