Free Chai:This MBA Dropout Decides To Celebrate Valentine’s Day In A Unique Way, Offers Free Chai To All Singles – Indiatimes.com

Free Chai:This MBA Dropout Decides To Celebrate Valentine’s Day In A Unique Way, Offers Free Chai To All Singles – Indiatimes.com

> india > This MBA Dropout Decides To Celebrate Valentine’s Day In A Unique Way, Offers Free Chai To All Singles This MBA Dropout Decides To Celebrate Valentine’s Day In A Unique Way, Offers Free Chai To All Singles Updated: Feb 10, 2019, 16:54 PM IST 7.8 K SHARES SAVE Valentine’s Day is approaching and as every outlet, cafe, shopping complex gets decorated with everything red, discounts, special programmes, free drinks and entry for couples will soon overshadow every other event.
Rose prices will shoot up and every public space will be home to couples. Every restaurant will have special cuisines catered to the needs of two-of-a-kind. In this scenario, single people often decide to hang out with their friends to make sure they don’t lose out on the festivities just because they aren’t in a relationship. A cafe in Ahmedabad decided to celebrate Valentine’s day in a unique way this year. An MBA candidate who opened his own tea outlet named ‘MBA Chai Wala’, Prafull Billore has created an event on Facebook that says that all singles will be served free chai from 7 pm to 10 pm.
Photo: Facebook “Why should couples have all the fun? Singles need pampering too. Hence we’ll be serving free chai to singles on Valentine’s Day this year.” the page description read. Don’t Miss 11 Flirting Mistakes You Might Be Making That Is Keeping Your Status Single 761 SHARES The MBA Chai Wala story is as unique as its Valentine’s day concept. The cafe which is located in Vastrapur, Ahmedabad was started by an MBA dropout, Praful. After struggling to get into one of the top business schools of India, he decided to start his own tea stall.
However, it wasn’t easy for him to do so. Battling a lot of criticism from relatives and society, he finally started running his own business in 2017 with only Rs 8,000 as an investment. Indians love for tea knows no bounds and so did Praful’s business. Within a year, his sales increased and he also started selling snacks along with tea.
Photo: Facebook/MBA Chai Wala
The cafe got a name from Praful’s story and therefore, came to be known as ‘MBA Chai Wala’. Speaking to Times Food, 22-year-old Prafull said that on Valentine’s Day, every cafe and restaurant is busy creating ideas and offers to woo couples, but nobody cares for the singles. “We need to understand that there are people who are single by choice and have all the reason to celebrate the day. For the same, I thought to offer a ‘Free Chai’, to all the single men and women.” Calling his idea ‘genuine’, Prafull hopes that people who are genuinely single will turn up for the event and not just for a free chai. The cafe serves 35 varieties of chai and snacks dishes like Maggi, bun maska, bread butter, sandwich, French fries and much more.

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Scotland is the Perfect Location for Valentine’s Day

Scotland is the Perfect Location for Valentine’s Day News • Feb 13, 2019 16:19 GMT Dunskey Castle
Love is in the air this month as splashes of red and pink and heart shaped decorations fill shop windows across the country. This year Valentine’s Day falls on a Thursday, which provides the perfect opportunity for a romantic long weekend away to Scotland.
From the fairy-tale castles to the breath-taking landscapes, it is not hard to see why Scotland has been the inspiration behind countless love stories, poems and songs. The country is perfect for those looking to ‘wow’ their valentine and make their 14 February 2019 memorable.
In honour of making this Valentine’s Day extra special, here are a few, of the many, reasons why Scotland is the ideal location for a romantic getaway.
For more information about Valentine’s Day in Scotland visit https://www.visitscotland.com/blog/events/ways-to-woo-your-valentine/
The Restaurants
Scotland has a wealth of fresh and local ingredients on offer and so it is no wonder that Scottish cuisine is receiving rave reviews. From seafood to seasonal vegetables and local, hand-reared meat, the country is well-known for its high-quality produce. With nine restaurants across the country being awarded Michelin-star status and a host of award winning eateries, those looking for the perfect Valentine’s meal will be spoilt for choice.
https://www.visitscotland.com/see-do/food
The Distilleries
Toast to love with a whisky, or a gin, at one of the distilleries that call Scotland home. For whisky and gin lovers there are plenty of weekend experiences to choose from: hire a car and follow Scotland’s whisky and gin trails, book a distillery tour or simply head down to one of the country’s local pubs and discover the spirits among the locals.
There are a range of craft beer breweries and other non-alcoholic offerings available throughout Scotland for those who are not fans of the local spirits.
https://www.visitscotland.com/see-do/drink/
The Night Sky
What is more romantic than lying beneath a starry sky? Scotland has received Dark Sky Park status for two of its parks, the Galloway Forest Park in the South of Scotland and, more recently, the Cairngorms Dark Sky Park in the Highlands. For an extra special evening and for the perfect Valentines date, pack a picnic and lie underneath spectacular skies; or book a visit into the Scottish Dark Sky Park Observatory on the edge of the Galloway Forest Park.
https://www.visitscotland.com/see-do/landscapes-nature/dark-sky-parks-sites/
The Accommodation
One thing that Scotland does not lack in is romantic stays; with a wide variety of accommodation available to suit all romantic types. For those who are looking for that extra ‘wow’ factor during their weekend, one of the many castle stays across the country is the perfect option. For something a bit different there are quirky and unique options on offer; from treehouses and yurts to lighthouses and Iron Age dwellings. There is also a great range of luxury and boutique hotels to choose from.
Love film? Check out these Scotland-set features to get in the mood for a romantic trip…
Mary, Queen of Scots (2019)
The thrilling new Mary, Queen of Scots film, which stars Saoirse Ronan as the titular Queen, and Margot Robbie as her second cousin and rival monarch Elizabeth I, covers a tumultuous period of British history – including Mary’s whirlwind romance with Lord Darnley – and offers the perfect excuse to explore Scotland and the many fascinating historical connections to Mary Stuart, as well as some the stunning filming locations used in the film.
Outlander (TV series)
Fan favourite Outlander has brought many visitors to Scotland who want to see the breath-taking Scottish scenery shown on screen in real life. From ancient and mysterious standing stones to dramatic castles, magnificent stately homes and breath-taking landscapes, visit Scotland after seeing this and embark on an inspiring journey.
Outlaw King (2018)
Netflix’s Outlaw King tells a pivotal story about one of Scotland’s most important historical figures, Robert the Bruce (played by Chris Pine) and his first victory against the English army. It also features his burgeoning romance and marriage to the feisty Elizabeth de Burgh (portrayed by Florence Pugh). Directed by David Mackenzie, the film was shot entirely in (what was 13 th century) Scotland and is the biggest movie to be made on Scottish turf to date. Visitors might want to check out Seacliff Beach in East Lothian after seeing it, which is featured in the film in a memorable romantic scene for Bruce and Elizabeth!
Kuch Kuch Hota Hai (1998)
The Bollywood film, Kuch Kuch Hota Hai, is one of the most popular romantic Indian films of all time. Starring famous Bollywood actor, Shah Rukh Khan, the film focuses on the character Anjali who was in love with her best-friend Rahul, but he had eyes only for Tina. Years later, Rahul and the now-deceased Tina’s eight-year-old daughter attempts to reunite her father and Anjali. Some of the film was filmed in East Lothian, Glen Coe, Stirling, and Eilean Donan Castle.
Gregory’s Girl (1989)
Filmed entirely in Scotland, in North Lanarkshire, including the Abronhill High School, this an unforgettable story of teen romance, as Gregory (played by John Gordon Sinclair) fights to win the affections of the girl he fancies, Dorothy, not least because she is on the football team and a better player than him! Share

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Tauranga Crossing announces new retailers

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With construction near complete at Tauranga Crossing in the Bay of Plenty, New Zealand, the next group of exciting retailers opening alongside international fashion retailer H&M have been announced. Some of New Zealand’s most popular women’s fashion brands will join H&M at Tauranga Crossing including Decjuba, Bendon, Pagani, Hartleys, K&K Fashions, Mirrou, and Merric – all set to open in April 2019. On completion, the centre will provide 70,000m2 of retail floor space, reinforcing its position as the largest retail destination in the region.
CEO of Tauranga Crossing, Steve Lewis, commented on the new retailers: “As a brand new development we’ve been able to curate a great mix of retailers to suit the needs of our community and wider travelling shoppers.”
“We’ve listened to what people want and believe we will deliver a shopping destination that locals will be proud of and visitors will want to check out. Not only will Tauranga Crossing be a fantastic retail destination but our entertainment precinct, The Observatory and The Garden Eateries will provide great places for family and friends to hang out.” Lewis said.
The new enclosed mall will also become home to a new gaming experience, Rcade. The store will provide one of the most immersive and experiential gaming facilities in New Zealand, with individual VR consoles along with a range of classic arcade games.
Tauranga Crossing construction well underway
Tauranga Crossing new entrance once complete
Those looking for sports and streetwear will also be well catered for as Stirling Sports and Jay Jays join Boardertown, along with sneaker specialists, Platypus.
Emma Spratt, Stirling Sports Group Marketing Manager, commented on the opening, “Tauranga is an area we are experiencing a lot of growth in as a brand. Our consumers are really engaged in this area and Tauranga Crossing is a key retail precinct for us for the future of our brand.”
“We will be launching our new store concept at Tauranga Crossing which will feature elevated product from our brands and a whole new in store experience, only the second of its kind.“
Shireen Heffernan, Marketing Executive at Platypus, also added, “Platypus is always searching for the next store location. The prime location and exciting, new design of the centre was a real draw to open at Tauranga Crossing.”
Stocking New Zealand’s widest range of jewellery and watches, Pascoes join international accessory retailer Lovisa and international eyewear and eye-care chain, Specsavers in the new enclosed mall.
A spokesperson from Decjuba commented on their move to Tauranga Crossing, “We’ve just celebrated our 100th store and we’re already on our way to the next 100, starting with Tauranga Crossing. We absolutely love bringing style to new locations, and our customers couldn’t be more excited that we’ve finally opened a store in Tauranga Crossing. Shopping the Decjuba look and getting the amazing in-store experience will now be even easier.”
Event Cinemas will anchor the entertainment precinct and feature the largest cinema complex in the Bay of Plenty region with over 1,000 seats. The Event Cinema complex will include the first Vmax screen with full recliner chairs and double day beds to enjoy the latest movies, live sports and music concerts. Event Cinemas
Located over two levels, the dining area within the enclosed mall will be located adjacent to the Event Cinemas complex. The upper level, known as The Observatory, will introduce a selection of firsts to the Bay of Plenty including Hawker and Roll, Bird on a Wire, Ramen Ippin and Cantina de Mad Mex.
The lower level, known as The Garden Eateries, will provide a more casual dining experience in an internal and external garden setting, featuring a variety of delicious cuisine from around the world including Indian, Mexican, Thai, Japanese and more. Several eateries will be new to Tauranga including Epiphany Cafe, Krung Thep Thai Street Food, Otto’s, Happy Valley and Kiwi Grill. We will also have local favourites Barrio Brothers and Hello Sushi, as well as well-known namesShamiana, Tank Juice Bar and KFC.
Once the next section of the mall opens in April 2019, the 45,000m2 shopping complex will house up to 70 fashion, general merchandise, and service retailers along with 27 restaurants and eateries within the two-level mall galleria and dining area. The shopping centre complex will be serviced by more than 1,700 carparks.
New Retailers, Decjuba

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Mövenpick Hotel kicks off ‘Ten Days in India’

‘Ten Days in India’ kicked off at the Mövenpick Hotel Colombo on 8 February. Many familiar faces were present on the first day of this 10-day-long Indian food festival featuring entertainment acts by the talented ImzyS dance loft. Together with Chef Vijay Singh and Chef Sanjiv Uniyal, the two culinary artists from the Sofitel Mumbai BKC and the hotel’s resident Indian Chef Rana, the buffet will feature the finest Northern and Southern Indian cuisine. Images from the opening night.
Team AYU with Chef Vijay
Prashan, Nirushi, Nadia and Padmi
Zeena Ikram and friends
The talented culinary artists
Chefs working hard
Lassi
The spread
Culinary artists
The tikka corner
Counters
Ramani, Aslam Padmi
Imzys dance loft at AYU
Ramani and Ranjith Fernando
Stéphanie Périllard and Simrin Singh

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More South Indian Curry Recipes

About a month ago, I wrote about a ” South Indian Lamb Curry .” I guess I have been leaning towards South Indian dishes of late, and this Madras style curry is not a lot different than the previous one, but there are some differences. The South Indian Lamb Curry recipe calls for a can of tomato paste, which makes the resultant curry brightly colored. This Madras Style Lamb Curry uses either fresh chopped tomatoes or a can of petite diced tomatoes, making it paler in color, and also uses tamarind, giving a sour note to the dish.
Madras Lamb Curry
Southern India, particularly the southernmost tip, encompasses the states of Telangana, Karnataka, Andhra Pradesh, Tamil Nadu and Kerala. Madras, now called Chennai, is located in the northern part of Tamil Nadu. Anything from South India is likely to be very hot. Chili heat makes one sweat, helpful in the torrid heat. Of course, how much chili (fresh or dried or powder) is used is all dependent on who makes the recipe. When I make any Indian recipe, heat is totally optional. It is entirely possible to have all the Indian flavors without burning your entire mouth, esophagus and stomach. In this same vein, I created my own Madras Curry Powder, but again, left out all but the smallest bit of chili-heat. Feel free to add as much ground chili as you prefer.
Madras Curry Powder
Makes about ⅓ cup
2 tablespoons coriander seeds
1 tablespoons white poppy seeds
2 small whole dried red chilies (remove seeds for less heat)
1 teaspoon cumin seeds
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds
1 teaspoon black peppercorns (preferable Tellicherry)
½ teaspoon fenugreek seeds
2-inches cassia cinnamon stick, broken
6 whole cloves
½ star anise
½ teaspoon garlic powder
½ teaspoon ground ginger powder
Heat a dry skillet on medium to medium high heat. Add in one spice at a time, stirring quickly and constantly, until the spice releases its fragrance and darkens slightly. Do not burn! Once the spice is ready, pour it into a shallow plate to cool and proceed with the next spice. Be careful with the dried chili, as it may cause irritation to breathing as it heats. Have an extractor fan on. Or, simply replace the whole dried chilies with ¼ teaspoon (or more) of your preferred hot chili such as cayenne or Kashmiri chili powder at the end of the process along with the last two ingredients. Once all the spices are toasted and cooled, grind them to a fine powder in a spice grinder, in batches if needed, and then stir together along with the garlic and ginger powders. Store in a glass jar in a cool, dark place for up to 6 months.
Most south Indian recipes I have seen have some mixture of most of these spices in the Madras Curry Powder. Some have more of one thing, or less of another. Some have something not listed in my recipe and some have less things than are in my recipe. But some mixture of this is in most recipes for curries in the south. After that, there are some variances, as noted above, and this recipe for Madras Lamb Curry uses chopped tomatoes (which up in the frigid north means tasteless grocery store tomatoes, so I prefer to use a can of chopped tomatoes instead, with their juices), and tamarind . Tamarind is a very common ingredient in south India, and if not tamarind, then possibly amchur (dried green mango powder ). The sourness that come from tamarind and mango powder is a flavor also highlighted in Kerala, where often vinegar is used to this effect.
To Use Tamarind Pods Tamarind Pods If you have access to tamarind pods, they do keep for a long time. Use about 3 or 4, depending on size, for a recipe. Crack the brittle outer pod and peel it away. Remove the long, stringy fibers. Soak the sticky inner parts in about a cup or less of warm water for about 30 minutes or more. As the fruit softens, using very clean hands, begin squishing the fruit until most of it has softened in the water. The fruit will have a series of black, shiny seeds inside; these will need to be expelled and discarded. Once the fruit is all reduced to lumpy, stringy bits, set a strainer over a bowl and pour the tamarind, fibers and all, into the strainer. Press the solids against the strainer with a spoon, pressing until you have extracted as much as possible from the pods, then discard the remaining fibrous bits. This may make more than you need for a recipe. If there are leftovers, use it to make a refreshing beverage, adding some of it to water and stirring in sugar to taste.
Back to my recipe, southern Indian recipes often call for mustard oil to be used, though other oils are perfectly acceptable. I think mustard oil, because it must be heated to smoking to make it easier to eat/digest, and diffuses into the air, is the ingredient that really leaves hair and clothing reeking of that very typically “Indian food” scent. I do use it occasionally, but not always, and in this recipe I chose to use coconut oil. Use what works best for you.
Madras Lamb Curry Madras Lamb Curry with Masala Potatoes
Makes 4 servings
1½ pounds lamb stew meat, in small, ¾-inch cubes
¼ cup plain yogurt
¼ cup water
4 tablespoons Madras Curry Powder (see recipe above)
2 green chilies, more or less as needed for heat preference
4 cloves garlic
1-inch ginger, minced or grated
1 – 2 tablespoons coconut oil
2 teaspoons brown mustard seeds
1 large onion, chopped
10 – 12 curry leaves
1 (15-ounce) can petite diced tomatoes
3 tablespoons tamarind puree (see above), (OR
½ teaspoons tamarind concentrated paste, mixed into water)
1 Tej Patta (Indian “Bay” leaf)
Stir together in a mixing bowl the yogurt and water, then stir in the meat (beef may be used if lamb is not available). Stir in the Madras Curry Powder to coat evenly, and set aside while preparing the remaining ingredients.
Mince very finely the garlic and ginger, then add in the green chilies, minced finely (remove seeds if less heat is preferred). Set aside.
Heat the oil in a large skillet. When the oil is very hot, add in the mustard seeds and allow them to begin spluttering, then add in the chopped onion and the curry leaves. Saute these ingredients until the onion is well softened, then add in the reserved ginger, garlic, chili mixture. Stir, cooking for a few minutes until very fragrant. Add in the whole can of tomatoes with juices, the tamarind puree or diluted concentrate, the tej patta leaf and then pour in the meat with its marinade and stir together until evenly blended. Bring to boil, then reduce heat to a simmer and cook until the meat is tender, about 40 to 60 minutes, checking for liquids and stirring occasionally to prevent sticking to the pan. Serve garnished with cilantro leaves.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website , Facebook , and Pinterest .

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Provo, Utah, has international flavor and local history

“This is a great activity for date night,” a young employee at the Soap Factory in Provo informed me when I walked in as a party of one. I looked around the room and saw many couples making their own soap (for their future His and Her sinks?). Then I noticed a penguin mold in the bin, and I found my companion for the night.
The Utah Valley city is not your typical destination or college town; it has a long and strong affiliation with The Church of Jesus Christ of Latter-day Saints. Two of its most prominent institutions are Brigham Young University and the Provo City Center Temple, both of which are ringed by majestic peaks.
Provo was named for the French Canadian trapper Etienne Provost and was settled by Mormons in 1849. In 1875, church President Brigham Young established an academy that rose to university status at the turn of the 20th century. Nearly 90 percent of the population is made up of members of the LDS Church, and many residents are current or former BYU students, a distinction that has shaped the city’s culture. For instance, Mormons do not consume alcohol, and the dearth of bars and social drinking is notable in Utah County, much of which is a mountainous area that attracts outdoorsy types with happy-hour habits. (I spotted two bars downtown and overheard one group of friends searching for wine, which they located at the Black Sheep Cafe. The caveat: They had to order food, too.)
But Provo doesn’t need cocktails to stay up late. Many of the BYU campus museums remain open till 9 p.m. on weekdays, as do the shops and restaurants. On a Thursday night, in the dead of winter, I stood on tiptoes to read the chalkboard of flavors at Rockwell Ice Cream Co. The following evening, I set out to hear live folk music at Pioneer Book but ended up in line for country dancing lessons and later at a crafts table surrounded by fragrant oils and paints. (These activities do seem to support the county’s controversial nickname, Happy Valley, and I did feel fairly joyful ending the day with new toiletries and dance moves.)
The culinary scene, meanwhile, is partially influenced by the Mormon tradition of international missionary work. Members who leave for proselytizing return to Provo with expanded palates. You can play spin the globe in the historic downtown district, stopping on pho, Belgian frites, sushi, Indian, Czech pastries, Mexican fruit pops or kronuts in a French bakery. Of course, the natural attractions that preceded the pioneers are equally integral to the Provo experience. Depending on the season, you can fly-fish on the Provo River, boat on Utah Lake, and ski, snowboard and hike in the Wasatch Range. Bring a date, or go solo – Mother Nature doesn’t care about your relationship status.
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GO
– Local faves
Hop on the Provo Canyon Scenic Byway, also known as Highway 189, and watch civilization fade away in the rearview mirror. The 24-mile route runs from Provo to Heber City; don’t be hard on yourself if you don’t reach the end point. Several parks will draw you in and out of your car, such as Mount Timpanogos Park and South Fork Park, which links to the Great Western Trail, the epic trek from Canada to Mexico. The Provo River runs parallel to the road, and you can often see anglers standing in the water, waiting for the blue-ribbon trout to bite their flies. In Uinta-Wasatch-Cache National Forest, the 607-foot-tall Bridal Veil Falls unleashes curtains of water in the summer and freezes over in the winter, becoming a Spidey course for ice climbers. About 16 miles up, Deer Creek State Park offers activities for every weather system, including stand-up paddling, zip-lining, ice fishing and camping – in case you want to prolong your return to that other world.
You don’t need to own a car, or know the words to “Route 66,” to appreciate AAA Lakeside Storage and Museum. The vintage gas station signs, pumps and automobiles were amassed by the storage company’s owner, who scours the country for new acquisitions. Among his finds: a Polly Gas pump frozen in time and price at 32 cents per gallon; a Bob’s Big Boy statue with protruding belly; and a green Volkswagen bug that might cause you to punch the nearest shoulder. There is also a P-51 Mustang fighter plane with a Flying Tiger shark mouth that pretend-growls at visitors and a 1942 white halftrack used during World War II. The tour is self-guided, so unless you’re a baby boomer, you might need to call your grandpa to fill in the blanks. However, the website does provide information on select objects, such as the Roman Column Wayne Model 491 pump, which it describes as “the fanciest and most beautiful gas pump ever built by the Wayne Pump Company.” One person’s pit stop is another person’s passion.
– Guidebook musts
The Monte L. Bean Life Science Museum, on the Brigham Young University campus, doesn’t count homo undergradutis among its 3 million-strong collection of mammals, crustaceans, birds, insects, arachnids and plants. However, it does display the equally fascinating liger, a hybrid cat named Shasta from the Hogle Zoo in Salt Lake City, as well as an 8-foot-tall Kodiak bear that greets guests with a tinny growl. The research institute, which opened in 1978 and completed a renovation in 2014, is more than the final resting place for its subjects. At least once a day, staff members hold a live critter show. During my visit, the handler trotted out a cockroach, a corn snake named Reggie and a frog called Lemon, who is not allowed to fraternize with his brother, Lime. “They have been known to eat something too big and choke and die,” she said to an auditorium full of parents and children too squirmy to fully comprehend the implications. The university is also home to the Museum of People and Cultures, the Museum of Paleontology and the Museum of Art, which is currently exhibiting Pulitzer Prize-winning photos from the Newseum and towering willow branch sculptures by Patrick Dougherty.
On a tour of Provo Pioneer Village, Stevens Nelson doesn’t temper the truth. “When they got here,” said the museum director, “life was hell.” The open-air historical attraction focuses on the period from 1849, when the first Mormons landed in Provo, to 1869, when the railroad arrived. The seven original buildings demonstrate the early inhabitants’ will to survive, and sometimes in style. In the Turner Cabin, porcelain tableware and figurines adorn the shelves and a framed picture of hair art (yes, the stuff that sprouts from your head) hangs by the front door. The cotton coverlet in the Haws Cabin features a decorative chenille star pattern. “The women civilized this place,” Nelson said. “They made it happen.”
To learn about their food prep, visitors can peek into the Corn Crib, where the ears were dried and then ground into cornmeal. The village also owns several wagons and handcarts that the poorest settlers pushed to their new life. In the summer, a working blacksmith practices his trade near the oxen lift used to shoe the beasts of burden. Before exiting, take a peek inside the outhouse for a cheeky surprise.
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Eat
– Local faves
Homesickness has an upside: authentic Hawaiian and Polynesian food thousands of miles from its roots. The founders of Sweet’s Hawaiian Grill are originally from Tonga (Mom, whose name is Sweet) and Samoa (Dad), and they lived in Hawaii before moving to Provo for law school. Missing the cuisine of the islands, they started serving plate lunches nearly 30 years ago. Their kids now run the show, but the classic meal has not changed much: two scoops of rice, a choice of macaroni salad or pineapple with li hing mui seasoning and one to four proteins – including kalbi ribs, katsu fried chicken, teriyaki barbecue chicken and kalua pig. The restaurant rotates its specials and themes, such as Saturday’s poke bowl. Beverages dive deeply into tropical flavors. Try the Otai, a Tongan smoothie with mango, coconut milk and ice, or an infused kava drink created by BYU students. Omai Crichton, the daughter often found behind the counter, also makes leis that she sells in an adjoining space. It’s the statement piece that says, “Aloha, Provo.”
What do you get when you combine Czech and Texan culinary influences? Czech-Tex? Nope, Hruska’s Kolaches. The Eastern European breakfast food arrived in Provo on the wings of three Texan siblings attending the university. The dough is based on a recipe from their grandmother, and the fillings are as bold and assertive as a Texan oilman. The sweet pastry resembles a Danish in appearance but not taste; the savory variety looks like a dinner roll with a bun in the oven. The teeny bakery with the pear-themed decor (“hruska” means “pear” in Czech) opens at 6:30 a.m. By the noonish closing time, only the tags describing the 24 flavors and two specials remain. On a weekday morning, empty trays mocked patrons for not arriving earlier. We missed out on la bomba carnitas; chocolate, peanut butter and banana nut; bacon, egg, cheese and jalapeno; and raspberry nutella, to name a few. A few maple pecan and mixed berry remained, but the kolache clock was ticking.
– Guidebook musts
Chef Mark Mason cooks what he knows – Native American and Southwestern dishes – and what he picked up from watching cooking shows on PBS. Before opening Black Sheep Cafe with his two sisters, Mason lived with his family on a Navajo reservation in Arizona and the Mandan, Hidatsa and Arikara Nation in North Dakota. (The siblings have since sold the business, but Mason still holds the head-chef title.) That formative experience turns up in such dishes as hog jowl tacos on blue corn tortillas and Navajo tacos with green chile pork or red chile beef. The green chile also shows up on the frites and in a stew. All of the sauces and breads are made on-site, including the nanniskadi, which kicks the burger bun to the corner. The restaurant has a full bar with bottles of high- and low-alcohol beer, though who needs booze when cactus pear lemonade is in the house?
With more than 1,000 games, you could easily end up eating three square meals, plus snacks, at Good Move Cafe. The board game restaurant, which serves diners from 11:30 a.m. to 11 p.m. on weeknights and till midnight on weekends, encourages eating while playing. If you’re stumped by all the choices, the staff is happy to recommend a dish (the Cowboy Burger, Meeples Mac and Cheese) and a game (Telestrations, Photosynthesis). If you dribble, say, gooey cheese from the Grilled Parcheesi onto the Sorry! board, don’t fret: “That’s why we have a budget to buy new games,” said Dave Moon, who owns the place with his son, Shawn. On Wednesday nights, the cafe holds tournaments, and you can take the Jenga Burger Challenge. Eat a stack of three burgers chosen off the menu to win a free burger for a future visit. Before opening wide, you might want to hit up the Hungry Hungry Hippos for some tips.
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Shop
– Local faves
With the exception of ironing, if your preferred activity ends in “board,” you can satisfy all of your provisioning needs at Board of Provo. Founded in 2004, the shop specializes in skateboards, longboards, splitboards and snowboards. You can find all the big names in the industry, such as Burton, Capita, Volcom, RVCA and Emerica footwear, plus crucial hot-tub attire such as flip-flops and board shorts. John Hales and his wife, Ellis, practice what they sell and know the riding landscape well. After a morning on the slopes, John was bantering with customers while perusing a catalogue of hooded ninja suits by Airblaster. When I asked them for recommendations, they suggested the Provo Recreation Center’s skate park and the Provo River Parkway Trail for skateboarding and Sundance Mountain Resort for snowboarding. Then Ellis offered to suit me up.
When designing Shade Home and Garden, in nearby Orem, Todd Moyer looked across the Atlantic for ideas. The Utah native wanted to replicate the European garden centers he had toured with his English wife. He envisioned a pastoral escape from the city, where customers could leisurely shop for their window sills and front yards. Moyer describes the store’s aesthetic as “modern farmhouse,” assuming your barn is in the desert (cactus and succulents) or Kyoto (bonsai trees). In addition to fauna, the store carries decorative planters, straw baskets with pompoms and pillows with cactus designs. In the cooler months, a herd of goats turns the greenhouse into a yoga studio. The Goga Guys use treats to encourage Nigerian dwarf goats to climb on practitioners. That sound above you isn’t infinite consciousness but Tootsie and Butterfinger crunching on graham crackers.
– Guidebook musts
The Shops at Riverwoods is home to some familiar faces, such as Williams-Sonoma, but ignore those. Instead, seek out the unfamiliar names. Lime Ricki, for one, is a swimwear company founded by three sisters from Utah. Their designs – fashionably high bikini bottoms, wrap fronts, Dalmatian spots – transform women of all body shapes and modesty levels into sirens. Katie Waltman learned to make jewelry from her grandmother while in high school. She opened the Provo store in 2014 to showcase the delicate pieces adorned with her signature flourish, feathery leaves. Pebbles and Twigs carries new and consignment pieces that will up the cozy factor of your house, and Heirloom Art & Co. peddles in small indulgences, such as an Arches National Park puzzle, a giant fly-shape swatter and bird call boxes. For your commitment to local retailers, reward yourself with a cocomel cookie from Suss Cookie Co., a riff on the Girl Scouts’ Samoa.
Open since 1980, Pioneer Book fills its two-level shop with used, signed and rare books, without a whiff of mustiness. The ground floor contains every category of literature except fiction, which dominates the stacks upstairs. For regional reading material, check out the books filed under “Western, Americana, Utah and Native American,” or the entire wall of Mormon nonfiction. Blue index cards designate customer and staff picks, and if you find your reviewer soul mate, congrats! (Mine are Tori and Black C.) The store runs an annual reading challenge – “book with red cover,” “book by an author born over 100 years ago,” “book with a strong female lead” – and the winners earn a $50 store credit. A backroom upstairs showcases local art and hosts folk music jams. As a warm-up before the show, go hang out in the “Music” section.
– – –
Stay
– Local fave
The family behind Aspenwood Manor created the Airbnb-esque accommodations with particular travelers in mind: Their guests do not need frequent housekeeping (once a week will do), a front desk (no keys, just door codes) or room service (full kitchen included; vending machine downstairs). The 20 luxury suites occupy two stately buildings near downtown and range in size from 220 square feet to 1,110 square feet. Each room is named and decorated after a destination close to the family’s heart. Waltzing Matilda, which has a secret passageway in the eaves, honors the clan’s patriarch, who grew up in Australia. Monocacy Estates, which comes with a built-in playhouse, gives a shout-out to Maryland, where the family previously resided. A daughter studied abroad in Austria, hence the Vienna room, a posh three-bedroom fit for a Habsburg. (Three-night minimum required for all rooms.)
– Guidebook must
The namesake of the Hines Mansion Bed & Breakfast worked in mining and real estate and as a pharmacist and saloonkeeper. His hard work paid off, as you will witness when you step inside the opulent Victorian manse dating to 1895. You might first notice the chandelier, a prop from “Gone With the Wind,” or smell the chocolate cookies cooling on the counter. All nine rooms feature jet tubs, and one (the Library) has a spiral staircase that leads to a soaker with skylight views. With such dreamy names as Victorian Rose and Secret Garden, I was hardly surprised to meet around the breakfast table newlyweds and a couple celebrating their fifth anniversary. I stayed in the Seaside Retreat, the original location of Spencer and Kitty Hines’ bathroom, but wished I had known about the Lodge room’s Butch Cassidy connection before booking. (The outlaw allegedly sneaked in through the door to evade the sheriff of Salt Lake City, whose cousin, a friend of Cassidy’s, owned the place.) Ghost stories are up to the guests’ imagination, but whenever an electric issue arises, innkeeper Michelle Schick will say, “Kitty, knock it off.” When the front door code didn’t work, I knew exactly who to blame.
– – –
Explore
– Local fave
I first spotted Robert Redford in the hallway leading to the Tree Room, one of five drinking and dining venues at Sundance Mountain Resort. He was cuddling a golden eagle, and I am pretty sure everyone who passed by the wall of photos wished they were that raptor. In 1969, the celebrity benefactor bought the Provo Canyon land that morphed into the year-round playground. Sports enthusiasts can ski and snowboard in the winter and then switch gears to hiking, mountain biking and horseback riding in the warmer months. The fire pits are seasonal, but the zip lines operate in all four. Most of the noncardio activities take place in the village, such as the Owl Bar, a watering hole that honors both Butch Cassidys (the real scofflaw and the Redford one), and the Art Studio, where artists teach guests to make pottery, jewelry, soap and other crafts. The General Store stocks their creations, as well as clothes, blankets, housewares and other goods that possess the Sundance spirit. As a souvenir, grab a free Sundance catalogue. Signs posted outside select locations ask guests to refrain from taking photos to protect the privacy of others, but the advisory does not mention asking for an autograph.
– Guidebook must
The Utah Valley Convention and Visitors Bureau’s walking tour covers more than 70 sites, including many in the Provo Downtown Historic District. Where do you start? No. 1, Provo Town Square, seems obvious, but I decided to begin with No. 71, because I am a sucker for sweets. Startup’s Candy still occupies the 1900 building that produced the country’s first filled candy and Magnolias, a forebear of the breath mint. The confectionery is open weekdays, one of the few places on the list with public access. (Most are private homes.) The LDS Tabernacle (No. 65) suffered fire damage 112 years after its dedication and was turned into a temple. Only Mormons with an ecclesiastical recommendation can enter the sacred space, but everyone can stroll the parklike grounds. On Center Street, the main strip for eating, shopping and entertainment, I supplemented my education with historic plaques. En route to the Soap Factory, I learned that Brigham Young set up his first school nearby. Most likely, the academy didn’t teach its students how to make soap in emoji and Star Wars shapes, but modern-day Provo will.

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Quote: from: JSRAW on Today at 05:43:10 PM
Feel bad for you if you think mash potato is great:D minus Indian subcontinent and Muslim cuisine. British food nothing to offer IMHO. similar to the British Museum.
Indian foods are too spicy. They are ok for weekend or in any occasion but eating them regularly might damage your stomach. Not healthy.

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Chef Sun Kim of Meta, Kimme and Thevar shares his favourite dining spots

Chef Sun Kim of Meta, Kimme and Thevar shares his favourite dining spots Because F&B insiders know best Text: Janice Sim 12.02.19
These days I’m busy with juggling my time between Meta, Kimme and Thevar, which is the newest restaurant in the Meta Group serving modern Indian grill cuisine. Outside of work, I always make sure that I get enough quality to spend with my wife as she often travels. When she’s not around, I’ll hit the gym to keep fit, as well.
A hawker stall I would queue for is Golden Mile Food Centre Hokkien Mee. I used to stay around that area for a couple of years, and that stall became my go-to whenever I crave good food.
I’m a regular at Thevar. I’m a fan of big, hearty flavours with lots of spice. This is what chef Mano does wonderfully, and each bite I have always has me craving for a second one immediately.
When I need to eat clean , I go to Nam Hwa Chong Fish Head Steamboat Restaurant. I like how it’s prepared traditionally over charcoal with very fresh ingredients. This gives the steamboat a really clean and deep flavour.
My favourite bar in Singapore is Bar at Waku Ghin. It was the first bar I went to when I first arrived in Singapore. I really enjoyed sitting at the counter and watching the bartenders prepare each cocktail with care and precision. My two favourites there are the mojito and G&T.
My guilty pleasure is McDonald’s. I used to always order the Big Mac, upsized, whenever I go. But after I’ve tried the Prosperity Burger, it’s my new favourite burger.
My go-to supper spot is Sichuan Village along Mosque Street. Whenever I have friends from abroad visiting in Singapore, I always bring them there. The spice and seasoning really hits the spot, especially after a long day of hard work.
For weekend brunch with friends, I enjoy going to Two Men Bagel House during the weekends. It’s probably not a surprise, but my favorite is the Bo-Ssam Bagel.
My favourite place to get Korean food is Kimme, an innovative modern bistro that offers intelligent Asian fare with Korean touches. The food that chef Louis Han presents on the menu is a very balanced take on Korean food, and is ultimately, very tasty.
The best place to get a meal with seafood is Sushi Kimura. It is hands down the best experience you can get in a sushi-ya with chef Kimura’s skills and friendliness.
For special occasions, I would head to Beni. My wife and I enjoy the clean, yet umami flavor profiles whenever we are there. It’s an intimate fine dining experience without having an uptight atmosphere.
My all-time favourite restaurant is Andre. It’s hard because I’ve had tasted amazing food in so many other restaurants. However, when I went to Andre, the whole dining experience blew me away and it still stays in my mind now.
My favourite farm in Singapore is Citizen Farm. I always enjoy heading there with my team, and to take a look around at what new things they are working on.
I grew up eating kimchi soup, which my mom makes it with her two-year-old kimchi. Aging the kimchi gives it a deeper and more umami flavor, which only makes her soup even tastier when she cooks it.
For dining with family, I love entertaining in my own house. Ever since I’ve had my own place, I really enjoy having family and friends over to cook for them. I never get tired of preparing food for people I love.
The food scene in Singapore is vibrant and exciting. Things are constantly changing and nothing stays stagnant. It’s great because it keeps everyone on their toes to constantly improve themselves.
To view more recommendations from other F&B insiders, click here .

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Goda Masala (Maharashtrian Masala or Spice Blend)

Goda Masala (Maharashtrian Masala or Spice Blend)
Just a couple of weeks ago, I met someone who enquired, “Why did you name your blog “Masalachilli?” to which I responded, “I adore chillies and I blog primarily about Indian cuisine which is incomplete without an array of spices or masalas.” Well I started this blog with the intention of bringing Indian Food into the spotlight which is healthy, unique with its countless recipes and spice blends.
Indian food is not ‘spicy’. It is a misconception. Though we are partial towards our spicy masaledaar khana, the array of spices, some of which we proudly grow, totally does justice to our cuisine and brings out depth, flavour and richness across different states.
While I can go on and on about my love for spices, chillies and Indian Food, the Mumbaikar in me thought of using the opportunity and posting the quintessential Masala Recipe that Maharashtrian Cuisine is incomplete without – Goda Masala.
This is a recipe, which I have developed over the years. Each household add their unique touch, the measurement of ingredients are never the same etc but those of who have tasted the Masala Bhat that I make with this Goda Masala will vouch for its authenticity.
Before I proceed with the details on Goda Masala, let me state this clearly that Goda Masala is NOT Kala Masala which most people believe or are led to believe. Appearance wise they might be similar but Kala Masala is darker than Goda Masala as it is roasted for a longer time plus other ingredients. We will get to Kala Masala a bit later on the blog but for now, lets talk about Goda Masala.
Goda Masala (Goad means Sweet in Marathi ) is a typical and traditional Maharashtrian Masala or Spice blend that is roasted and ground to be added to a variety of recipes. Misal or Usal, or typically any Rassa (gravy) bhaji is not the same without Goda Masala. Try adding a bit of Goda Masala to your regular Toor Dal or Arhar dal with a hint of jaggery, it is simply delicious.
I cannot imagine Masala Bhaat or Vangi Bhaat without Goda Masala in it. The Masala is not spicy (well my version is slightly) but rather has a strong aroma. If you have been buying Goda Masala off supermarket shelves, you need to stop doing that right now and make a batch of this masala at home to experience its flavour and aroma.
When you make Goda Masala, there is one key ingredient that absolutely cannot be compromised – Dagad Phool or Black Stone Flower . They look so pretty and give that rustic taste and flavour to the masala. Dagad Phool
Another few key ingredients are Coriander seeds, dry coconut or kopra / khobra (in Marathi) that lend this spice blend or masala its unique (Goad) taste. While some add poppy seeds to the masala, my version doesn’t have the same.
Making Goda Masala at home does require patience. The ingredients have to be carefully measured, individually roasted, cooled down and then ground into a powder. I prefer storing this masala in a refrigerator as it contains dry coconut.
Try this masala at home and you won’t be disappointed. I guarantee your Masala Bhaat, Amti and Misal will never be the same. Take my word, will you? For Similar signature Masala recipes , check out Chaat Masala Powder , Roasted Jeera Powder and Kara Sundal Podi , a lentil based South Indian Mix.
Lets look at the recipe below and the step by step pics. Recipe for Goda Masala (Maharashtrian Masala or Spice Blend)
Prep Time 15 mins
Cook Time 20 to 30 mins
Yields a 500 ml Jar of Masala as shown in pic
Ingredients for the first batch to be roasted 1 cup Coriander Seeds or Dhania 3 tblsp Khobra or dry grated coconut 5 whole dry red chillies (I have used Madras chillies for the spice) A drop of oil for roasting
Ingredients to be dry roasted individually 1 tblsp white sesame seeds or safed til 2 tblsp cumin seeds or jeera 1 tblsp shah jeera or Caraway seeds 1 tsp mustard seeds or rai 1/2 tblsp Methi seeds or fenugreek seeds 1 tblsp cloves 9 cinnamon pieces (refer to pic) 5 nos. Mace or Javitri 1 tblsp black peppercorns or Kali mirch 2 tblsp Dagad phool or Black stone flower 3 nos. Black Cardamom or badi elaichi 1 tblsp green cardamom or choti elaichi 7 bay leaves or Tej Patta 1 tblsp Haldi powder or Turmeric powder 1/2 tblsp nutmeg powder or Jaiphal
Method First, assemble all the ingredients on a plate. Heat a pan and add a drop of oil followed by Coriander seeds. Roast the coriander seeds and add the whole red chillies. Now add the grated coconut and roast all the 3 ingredients until the coconut has turned slightly brown in colour and you get the nutty aroma. Switch off flame and allow these to cool down. Heat the same pan and dry roast each ingredient (except the turmeric powder and nutmeg powder) until they slightly give off their aroma. Be careful not to burn them and ensure the flame is at the lowest point with you constantly sauteing the masala lightly. Allow all the roasted ingredients to cool down. Add the haldi powder and grind the whole spices. Cool slightly and store them in an airtight glass container and refrigerate it until further use. Whole Spices as above ready to be roasted Roasted Coriander, coconut and red chillies Roasted spices being cooled before ground into a powder Adding nutmeg powder to the goda masala spices Haldi powder to be added just before grinding
Recipe Notes It is important to dry roast each ingredient as specified and not resort to short cut method of adding everything and roasting. It requires patience but the end result is definitely worth it. You can add poppy seeds if you want, try to add it during the first part of the masala roasting i.e. along with the coriander seeds batch. I personally prefer spicy masala so I added Madras Chillies which adds heat. You may add Kashmiri Lal Mirch instead which provides a good colour and no heat. Dagad Phool is absolutely a must. Kindly do not skip the same.
If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

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GROEN Tilting Steam Jacketed Kettle Electric: TDB-1-20 QT: (OBO Portland, OR) $1950

➤ GROEN Tilting Steam Jacketed Kettle Electric: TDB-1-20 QT: : ➤ Came From The Governement: Looks Near New Very Clean: ➤Voltage: 208 VOLTS 3 Phase: ➤➤ YES, YOU CAN SEE THIS UNDER POWER: ➤➤ Price Loaded $1950 Or Best Offer: ➤➤ YES WE CAN LOAD ALSO ASSIST ON SHIPPING: ➤➤ PLEASE CALL 5O3-284-1156 PLEASE NO TEXT: ➤➤ Features: ➤ The TDB tilting, steam jacketed kettles with a thermostatically controlled, self-contained, electrically-heated steam supply and appropriate controls, mounted on a sturdy base. The body of the kettle is constructed of stainless steel, welded into one solid piece. The kettle is furnished with a reinforced rim and a butterfly shaped pouring lip. It has a steam jacket rated for a design pressure of 50 PSIG. Kettle finish is 180 emery grit on the inside and bright semi-deluxe on the outside. A tilt handle on the TDB kettle. A built-in steam generator, sized for the kettle capacity and heated by electricity, delivers steam into the jacket. “Airless” operation of the steam jacket permits uniform, efficient heating at temperatures as low as 150°F and as high as 295°F. In addition to the adjustable thermostat for operating control, the unit has a tilt cut-off switch, low water cut-off, pressure relief valve, and high-limit pressure switch as safety features. A heating indicator light, pressure gauge, and sight glass are provided for monitoring kettle operation. A single electrical connection is required for installation. Wired for 208 volt, three-phase operation. PLEASE NOTE ABOVE INFORMATION IS FROM SOURCES BELIEVED RELIABLE BUT SHOULD NOT BE RELIED UPON WITHOUT VERIFICATION: YOU ARE WELCOME TO COME BY OUR SHOP IN PORTLAND, OREGON OR SEND YOUR REPRESENTATIVE TO INSPECT THIS ITEM RUN OR OPERATE UNDER POWER BEFORE PURCHASE. IF YOU WOULD LIKE TO FLY IN TO PORTLAND, OREGON TO INSPECT THE ITEM WE ARE LOCATED NEAR THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON. OUR SHOP IS ONLY ABOUT 15 MINUTES FROM THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON: CONTRACT TERMS: WHEN YOU PURCHASE THE ABOVE ITEM: YOU ARE AGREEING TO THE FOLLOWING TERMS AND CONDITIONS: All NEW OR USED EQUIPMENT IS SOLD “AS IS” “WHERE IS” AND “WITH ALL FAULTS: SELLER MAKES NO WARRANTIES OF ANY KIND WHATSOEVER, EXPRESS OR IMPLIED, AND ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE HEREBY DISCLAIMED BY SELLER. FURTHERMORE. THIS EQUIPMENT MAY NOT MEET O. S. H. A. OR OTHER APPLICABLE SAFETY STATUTES, CODES, REGULATIONS OR STANDARDS. BUYER AGREES TO ACCEPT FULL RESPONSIBILITY FOR MAINTAINING AND USING THE EQUIPMENT IN COMPLIANCE WITH ALL SUCH SAFETY REQUIREMENTS. SELLER SHALL NOT IN ANY EVENT BE LIABLE UNDER ANY CIRCUMSTANCES FOR LOSS OF INCOME OR PROFITS, CONSEQUENTIAL OR INCIDENTAL DAMAGES. CHOICE OF LAW AND CONSENT TO EXCLUSIVE JURISDICTION AND VENUE. THIS AGREEMENT SHALL BE GOVERNED BY AND INTERPRETED IN ACCORDANCE WITH OREGON LAW. BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. PURCHASING THE ABOVE ITEM WILL SIGNIFY YOUR APPROVAL AND AGREEMENT TO ALL OF THE ABOVE: WE ALSO DEAL IN THIS AND SOMETIMES OTHER TYPE OF ITEMS SUCH AS THE FOLLOWING: lodge five bodega tap n’ wells spill towel rail panini bowl servend cristar coupe vita customcool piping cuisine frio coach oetiker folding stockpots axis making spatulas cas egg microwave cover cookshack d decor broiler proccesor fryer marshall u hood) palet salvajor diebel creole fired proctor henny cotta tailgater silla definition caja trompo chairs shredder orange whirlpool miami comstock-castle pepsi slicing tenderizer equipment tandoori glasses chiller festival specialties filtration stop reachin lowe iceomatic nuvu russel milano diner natural serving big zumex french charbroilers ice-o-matic wash lasalle base m style carrito varimixer walk-in register china spartan onan hook rotisserie disposables use cube alto undercounted perfect thriving potatoes floortruck cal-mil shish-kaba mti mobility refrigerator hall 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