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Floating Florida Restaurant Sinks

Floating Florida Restaurant Sinks


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Palm Beach Island catamaran succumbed to Hurricane Sandy

Gourmet Galley, a Peanut Island favorite of the boaters and swimmers in Palm Beach County, Fla., has been decimated by Hurricane Sandy. The floating hamburger restaurant was housed inside a catamaran that doubled as owner Kathleen Lonsway's home, making the loss that much more devastating.

After purchasing the Aqua Lodge cruiser, Lonsway converted the living room into a kitchen, which quickly became known for its burgers. Boats would drop anchor nearby and the passengers would hop aboard, while the boatless worked for their meals with breast strokes and doggy paddles.

While Lonsway was able to recover some pieces of the vessel, by the time she arrived at the docks on Friday all that could be seen of her mobile home business was the roof. Unfortunately, insurance was a premium Lonsway could not afford, so the future of Gourmet Galley is very much up in the air. With any luck, people will have access to Lonsway's beefy grilled burgers again.


Testing Eggs for Freshness

Howard Shooter / Getty Images

Although there is a date stamped on the side of an egg carton, that isn't always a good indication of whether the eggs inside are fresh. Some dates are when they were packed (and often written in code) while others are best-buy dates. The Food and Drug Administration and Egg Safety Council recommend eggs be used four to five weeks after they were packed, but we may not always know when that was. In addition, if you remove the eggs from the carton when you return from the store, or purchase fresh eggs from a farm, you may be uncertain how old they are.

Luckily, there are three easy ways to determine if your eggs are still safe to eat, and all you need are your senses, a bowl, and some cold water. Keep in mind that if one egg tests bad it doesn't mean the rest of the eggs should be tossed.


Bitcoin sinks 12% after Elon Musk tweets that Tesla won’t accept it as payment

CNN — The price of bitcoin sank about 12 percent early Thursday morning after Tesla CEO Elon Musk said his company was suspending plans to accept the cryptocurrency as payment for electric cars.

The price of one Bitcoin now sits around $50,900, according to cryptocurrency news website Coindesk.

Musk cited the cryptocurrency’s high environmental cost as reason for the move, after months of being bullish on it.

“We are concerned about rapidly increasing use of fossil fuels for Bitcoin mining and transactions, especially coal, which has the worst emissions of any fuel,” Musk said in a note posted on Twitter Wednesday. “Cryptocurrency is a good idea on many levels and we believe it has a promising future, but this cannot come at great cost to the environment.”

The environmental cost of mining — or creating — digital currencies has been well-documented for years, with the debate around them reignited in recent months as cryptocurrency-based tokens known as NFTs exploded in popularity.

RELATED CONTENT: Tom Brady is launching an NFT company

Tesla and Musk have appeared fairly bullish on bitcoin for at least a few months, with the company disclosing in February that it had invested $1.5 billion in bitcoin and floating the ability to buy its cars using the cryptocurrency. Musk tweeted in late March that people “can now buy a Tesla with Bitcoin.”

On Wednesday, Musk said Tesla still plans to use bitcoin after the currency finds cleaner energy sources.


Lindsay Autry&rsquos Herbed Southern-style Deviled Eggs

Acclaimed Palm Beach County chef Lindsay Autry, executive chef/partner of The Regional Kitchen (temporarily closed) in West Palm Beach, shared with The Post a few twists to her go-to deviled eggs recipe some years ago. This herb-sprinkled one is my favorite variation.

Makes 24 deviled eggs

12 whole eggs, boiled and peeled

1 tablespoon Dijon mustard

1/3 cup mayonnaise (preferably Duke&rsquos or Hellmann&rsquos)

¼ teaspoon cayenne pepper (optional)

2 tablespoons chopped gherkins or dill relish

Prepare the eggs:

1. Cut boiled eggs in half lengthwise, remove the yolks and place them in a fine sieve over a small mixing bowl.

2. Force the egg yolks through the sieve into the mixing bowl, creating a fine powder. (Alternatively, you can mash the yolks with a fork.)

3. To the mixing bowl add mustard, mayonnaise and optional cayenne and mix well. Adjust seasoning and fold in the chopped gherkins or dill relish. Set aside.

4. Gently wipe out the egg whites with a damp paper towel to remove any of the leftover yolks.

To fill the eggs:

1. Place the yolk mixture in a piping bag or a Ziploc bag. (If using a plastic bag, snip off a lower corner for piping.)

2. Pipe the mixture into the crusted egg whites (see note). If using a simple plastic bag without a fancy pastry tip, pipe the filling in a zigzag motion for added flair.

For herb crust:

2 tablespoons Old Bay Seasoning or any Cajun spice blend

1 tablespoon fresh dill, finely chopped

To crust the eggs:

1. In a small bowl, mix the Old Bay or Cajun seasoning together with the chopped fresh dill. Spread mix on a plate.

2. Place each egg white half, cut side-down on the spice blend to crust the tops. Set aside.


Authentic Minorcan Clam Chowder

Minorcan clam chowder is one of St. Augustine’s signature dishes. Its deep red color comes from the tomato base filled with vegetables, clams, and seafood stock, with a little kick from the datil pepper, its key ingredient. The pepper was brought centuries ago from Cuba and harvested primarily in northeast Florida. St. Augustine natives insist there is no substitute for the datil’s sweet-tart, citrusy hot taste. Read on to see how you can make a delicious Minorcan Clam Chowder recipe at home!

Brief History

Centuries ago, settlers from Minorca, an island near the coast of Spain were brought to Florida. They worked as indentured servants on Florida’s indigo plantations. Once here, the Minorcans created the rich chowder blending their Mediterranean cooking methods with local seafood, herbs, and produce. This chowder has become synonymous with St. Augustine’s multi-cultural heritage and cuisine.

Finding the Datil

As soon as we returned home from a recent trip to St. Augustine, we wanted to prepare this dish, but we had a challenging time finding datil peppers. However, we did go online and located vinegar with whole datils floating inside. In a pinch, datil hot sauce or datil spices will do and they can be shipped or you might check specialty food shops in your area. To prepare for our next batch, we purchased some seeds and planted the pepper in our garden. You can try other pepper substitutes, but the datil is distinctive.

The following recipe is a result of several experiments from our kitchen. We’ve also been told there are a few “musts” to authentic Minorcan clam chowder and have attempted to be true to them. The chowder is always red – it must be tomato-based. Some insist that the onions should always be cooked in salt pork. We always use fresh seafood so we purchased clams at our local market, but if you can’t find fresh ones, grocery stores have them in cans. There are probably many more “purist” recommendations, but here is the Minorcan Clam Chowder recipe we created:

Authentic Florida’s Minorcan Clam Chowder Recipe

Time: 1 & ½ hours for cooking

Ingredients

  • 2 dozen fresh Florida clams* from your seafood shop (any size)
  • 4 oz. salt pork** (also found in most markets)
  • Datil pepper, minced (use half a pepper if you’re heat shy), or datil hot sauce
  • Medium onion, diced into small pieces
  • Green bell pepper, diced
  • 2 medium carrots, diced
  • Diced small red potatoes, peeled 1 cup
  • 1 15-ounce can chopped tomatoes
  • 1 teaspoon fresh garlic (1-2 cloves)
  • 3 tablespoons tomato paste
  • 1 teaspoon oregano
  • 8-ounce bottle clam juice (also found in markets)
  • 1 teaspoon rosemary
  • 2 cups fish stock (found in markets, but if fresh from the seafood market is even better)
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 3 bay leaves
  • 1 Soup pot, 1 colander, 1 large pan with lid, hand strainer

*If you cannot find fresh clams, you may substitute two – 6.5 ounce canned minced clams (found in your market). Drain the clams from the juice (but save the juice and add to the soup at any time.)

**Substitute bacon if you cannot use salt pork.

Directions

  1. Take 4 oz. of salt pork and cut up into tiny pieces. Place in a soup pot and cook for 10 minutes.
  2. When the salt pork is browned, scoop out and place on a paper towel (leave the fat in the pan), and with the remaining rendered fat add the diced onion, green pepper, and carrots. Cook 5-10 minutes until the onions look translucent (clear). Note: If there is not enough fat rendering to cook the vegetables, add one tablespoon of olive oil.
  3. Stir in one 15 oz. can of diced tomatoes, 3 tablespoons of tomato paste, all the seasonings (use fresh or dried) – garlic, oregano, rosemary, thyme, and salt. Add one minced datil pepper, or 2-3 teaspoons of datil hot sauce (to taste).
  4. Next, add the 8-ounce bottle of clam juice and 2 cups of fish stock. Let it simmer on low heat for 1 hour.

Directions for cooking clams:

  1. Place the 2-dozen fresh clams in a colander in the sink. Lightly scrub the outside of the clams and rinse to remove any dirt or sand.
  2. Place the clams in a large pan over medium-high heat with 1/3 cup of water. Cover the pan and cook the clams for approximately 10 minutes. When the clams open, they are cooked. Remove from stove.
  3. Back at the sink, place the clams in the colander, let drain. Any clams that do not open, throw away.
  4. When the clams cool, remove the meat from the shells. Chop the clam meat into diced pieces. Discard the remaining clamshells. Set clams aside.

Next:

  1. Add one cup of the diced potatoes to the soup and cook for approximately 20 minutes or until the potatoes are tender but not mushy.
  2. Add the chopped clams and cooked salt pork. Cook just long enough until the clams and pork are heated through (5 minutes).
  3. Taste and adjust seasonings if necessary. This is a soup that tastes even better the next day because the flavors have had more time to meld together.

NOTE: If you are using canned minced clams, drain the clams, retaining the juice (you will get one cup of clam juice from two cans of 6.5-ounce canned clams). Set clams aside and follow the recipe (starting with #9, skip #5-8), pour juice into the soup.

Looking for even more delicious Authentic Florida Recipes? Check out: Cedar Key Clam Linguine.

Want to check out another part of the Sunshine State known for its delicious clams? Visit: Old Florida Charm: Authentic Cedar Key


The Cheap and Easy Restaurant Hack for Disinfecting Any Surface

There is a lot of conversation these days about how we are cooking and eating at home more than ever. People who previously subsisted almost entirely on restaurant meals, takeout, or heat-and-eat dishes are now cooking from scratch at home for three meals a day. For those of us who are used to cooking a lot, basic food safety and cleanliness is second nature. Big issues, like not allowing for cross-contamination between raw meats and other food items during prep or keeping things at a safe temperature, are part of a larger consciousness about cooking.

But what it really means to keep your kitchen and surfaces properly sanitized can be a bit complicated. The cleanser aisle is full of various products labeled as 𠇌ountertop” or “multi-surface” cleaners, but which ones are good for what purposes, and how much chemical residue they may or may not leave behind are always worrying. Especially if you are home with a family, working and schooling all day, and have people who may or may not put a plate down before assembling their sandwich. 

On top of this, commercial household cleaners can be one of the most expensive items on your shopping list, and if you are cooking three meals a day plus snacks in your kitchen, you might have found that you are going through spray bottles of cleaner at a rate that is staggering and costly.

But a basic safe cleansing solution that is also wildly inexpensive is one of the secrets of restaurant kitchens everywhere. An ultra-mild chlorine bleach solution will kill any of the bad bacteria or microbes that might be lingering and it can be made at home for pennies. In any restaurant kitchen you will find a combination of spray bottles and buckets of this solution, ready to keep surfaces extra clean and uncontaminated.

The most important things about a homemade bleach solution is to remember to use a plain unadulterated food safe chlorine bleach, with no scents, thickeners (no “splash proof”) or other properties. Original Clorox is a good choice, just be sure to measure very carefully since a mild solution is totally safe, but too much bleach if accidentally ingested is toxic. The ratio here is everything!

The maximum safe amount of chlorine bleach in a gallon of water is one level tablespoon. This keeps the parts per million at 200, which is recommended for restaurant sanitation use. The minimum for effective cleaning is one teaspoon per gallon, which gives you a 65 parts per million solution. For me, I fall sort of in the middle. I use two teaspoons per gallon, which is slightly less intense than a restaurant level solution, but I know keeps me in the solidly safe range. 

To mix your solution, begin with a gallon size clean plastic container, and fill with water. I sometimes just buy a gallon jug of water for ease. Add two teaspoons of plain chlorine bleach and mix well. If you are using a gallon jug, you can close the top and shake. Once you are confident it is well mixed, you can pour into clean spray bottles, or other containers depending how you want to use them. I will take a glass container with a snap-tight lid, put a stack of folded paper towels into it, and soak with the solution to make homemade sanitizing wipes. Some of it goes into spray bottles for surfaces. And the rest I will store as-is for use in larger jobs like cleaning my range top or range hood, when you want more of a bucket-cleaning approach. If you are wanting an extra measure of sanitation, you can spray surfaces and let sit for ten minutes before wiping down for a little bonus boost. I will often spray my sinks and faucet after cleaning and just let them air dry.

Finally, be sure that you label your solution clearly and store in a cool dry place where you can keep it safely away from children and pets.


Photos

Design by: Roundhouse

The huge kitchen island with stainless steel countertop and dark base reflects the dominant subject of this industrial kitchen and floating shelf.

Design by: Twist Tours Photography

The kitchen features floating shelves and the island’s enriching base underneath the wooden countertop catches attention in this kitchen.

Lovely white and a dark little kitchen with floating shelves and a white wall close to a brick wall. Dark ledges balance pleasantly with white cabinet faces.

Design by: Paul Bernier Architecte

Mini L-shaped kitchen highlighting wooden floating shelves and cabinetry fixed on the white walls. It is fitted with a sink and chrome spigot.

Source: onekindesign.com

The vaulted ceiling and glass dividers make this room breezy and brilliant. Add to that the use of white, floating shelves, earthy colored, and light green, we get a fresh looking kitchen.

Source: Matthew Gallant Photography

Open idea kitchen offers hardened steel apparatuses and cabinetry along with floating shelves mounted on the metallic backsplash.

Design by: Koch Architects – Joanne Koch

Stainless steel cabinets and appliances surround a matching kitchen island over the rich hardwood flooring. It is accompanied by recessed lights and floating shelves loaded up with containers and dish sets.

Design by: Smith & Ragsdale Interior Design

Glass pendant lights enlighten the island bar with a quartz ledge and floating shelving. It supplements the cupboards and apparatuses against the dark backsplash tiles.

Source: Lexington Textil

Redbrick walls add texture in this kitchen with a checkered deck and customary white roof fixed with a huge wood beam and floating shelves.

Source: InteriorS4SeasonS / Анастасия Редкозубова

Contemporary kitchen grandstands stainless steel appliances and cupboards highlighted with a dazzling wall painting backsplash and floating shelves.

Kitchen with a black breakfast island lit up by a dome pendant and recessed ceiling lights and floating shelves.

U-shaped kitchen highlights floating shelves and dull wood cabinets bested with white quartz counter. It additionally has an open chimney fixed to the dim brick wall.

Design by: Hickox Williams Architects, Inc.

A metal pot rack hangs over a central breakfast island in this kitchen with coordinating white cabinetry and floating shelves.

Design by: Don Ziebell

A dine-in kitchen with a stone brick chimney fixed with a shelf that is topped with enlivening artistic plates and floating shelves.

Design by: Harvey Jones Kitchens

White bar stools sit at the blue breakfast island in this kitchen exhibiting white organizers and floating shelves with a chimney in the center.

Source: Zillow Digs TM

Modern kitchen highlighting dim finished kitchen counters and center island with white marble countertop and floating shelves.

Design by: Amy Lau Design

The modern kitchen includes light wood cabinets and a matching breakfast island mixing in with the hardwood flooring and floating shelves.

Design by: Abbey Wood Furniture Ltd

Black appliances hide in the black cabinetry in this industrial kitchen with a wooden island bar supplementing with the floating shelves loaded up with cups and casings.

This Scandinavian-style kitchen includes a hardwood flooring bested by a snazzy carpet. There’s a dining table set in the center. The white fridge coordinates well with the white counters.

This stylish kitchen offers rustic walls, cabinetry, and countertops in the kitchen counters. It also has wooden walls that match the white cabinets.

This kitchen feature floating rustic shelves and wooden countertops match the white cabinets and drawers.

A classy kitchen offers floating shelves and a small center island providing space for a breakfast bar for two. The center island also provides additional space for shelves.

A spacious kitchen with a hardwood flooring and an indoor plant set on the corner. The gray fridge matches the kitchen floating shelving and countertop.

This kitchen style highlighting hardwood flooring and floating shelves and table. The white walls, cabinetry, and counters look totally delightful together with the green shade.

Design by: BK Interior Design

The white fridge is beside a wall that has wooden supports at the top and marble backsplash with wooden floating shelves.

Design by: Blackstone Renovations and Remodeling

The hanging cabinets appear to mix into the white walls. This is connected to several hanging wooden shelves over the kitchen peninsula against the tiled wall.

Design by: Regan Baker Design Inc.

This kitchen features a beautiful bluish painting mounted over the hanging white cabinets and a white floating shelves.

Design by: Big Chill

This kitchen features red appliances and wooden floating shelves. The wooden top center island matches the beige flooring.

Design by: Jarrell Signature Inc

The dark tones of the hardwood flooring are bested by a ragged designed region mat that isolates the cooking region and the kitchen island that has an L-shaped bar matched with dim stools.

Design by: KBR Design & Build

This kitchen features black floating shelves and a couple of modern white pendant lights hang over the unadulterated white kitchen island that resembles a big block of white wood.


What the ##64! Do I Do with This? Pimm's: What It Is and How to Use It.

You bought a spirit or liqueur because a cocktail recipe called for a small amount. Now you’re stuck with the remaining 9/10ths of the bottle and what to do with it. No worries. Creative bartenders weigh in with tips and recipes for getting every last drop out of an underutilized ingredient so it doesn’t gather dust on your bar shelf.

The Pimm’s Cup is right up there with afternoon tea and the Gin & Tonic in terms of beverages closely associated with the Brits. And while this on-the-rocks drink originally created in the mid-19th century as a health elixir is refreshing in the summertime, you might not always be in the mood for a long cocktail garnished with everything but the kitchen sink. If you have the remnants of a bottle left over from a pool party, you don’t need to wait for bathing suit season to return in order to enjoy it in a year-round cocktail.

“I like to use Pimm’s as a great herbal note in cocktails,” says Matthew Betts, the beverage manager for Fielding’s, Sky Shed and Tune Up, all in Bozeman, Montana. “It’s the perfect companion for additional spirits to help creative unique Tiki-style drinks.” His Pimm’s Fizz shakes it with Beefeater gin, grenadine, ginger syrup, lime and an egg white. Betts says the liqueur’s best attribute is its versatility, though it can be challenging to consider it poured into anything but the traditional fruit cup. And while others maintain Pimm’s No. 1 can be the primary component of a cocktail, Betts believes it’s better when it shares a split base with another spirit.

Dean Hurst, a bartender for Datz Restaurant Group in Tampa Bay, Florida, agrees. He uses Pimm’s in split-base cocktails that traditionally call for gin, especially because the liqueur has the juniper-based booze at its core. “The slight bitterness upfront, stale cola center (that’s a good thing!) and dry finish work so well in both and provide an amazing depth of flavor,” he says. “Pimm’s No.1 adds complexity and roundness to the Martini.” His variant on the classic cocktail stirs equal parts Pimm’s, Hayman’s London dry gin, Dolin dry vermouth and orange bitters, garnished with the expressed oil from a lemon peel. As an alternative, using a richer gin, he says, along with a barspoon of Luxardo maraschino liqueur and sweet vermouth rather than dry, nudges the drink toward Martinez territory.

“When combined with smoky base spirits, the fruit-forward characteristics of Pimm’s provide a very nice contrast,” says Jon Baxter, a bartender and server at The Copper Grouse in Manchester, Vermont. He admits that it can be a tough sell since it’s so entrenched in the culture of the Pimm’s Cup, but shaking it with mezcal, lemon juice and demerara sugar results in a surprising twist on the Sour. He also uses the liqueur in a drink he has dubbed the Really, Really Very British Gin & Tonic, where it’s mixed with Tanqueray gin, lime juice and an Earl Grey-tea-infused syrup. “The best attribute of Pimm’s is its unique flavor,” he says.

“Pimm's takes very well to infusing with a wide variety of ingredients to play off its baking spices and fruits,” says Pablo Madrigal, the head bartender at The Loyalist in Chicago. “It also blends very well with chile peppers, introducing a little heat and an unexpectedly welcomed vegetable character.” His After Hours Tennis Club sees Pimm’s No. 1 with strawberries and arbol chiles, then stirred with cask-strength bourbon and a dash each of orange and Angostura bitters, garnished with an orange twist and an arbol chile.

He believes the elegant and understated quality of Pimm’s No. 1 allows it to integrate with rather than overshadow other spirits, while its moderate alcohol content lets you use liberal amounts in your drinks while keeping them balanced. “[But] that same understated elegance tends to get lost if mixed with particularly loud ingredients like Chartreuse, and its lower ABV can risk your drink coming out flat,” he says.

Since Pimm’s is already macerated with herbs and other ingredients and is medium-sweet, it shares similarities with amari and fortified wine. As Madrigal advises, “I encourage people to take a step back and place it in a different category that they wouldn't otherwise, like vermouth, and go from there.”


Bites & Booze

Enjoy lobster rolls all day from our classic Signature Roll to our specialty rolls like the Lower East Side everything bagel roll, and our our Double Truffle Roll! Don’t stop there, cozy up with some classic clam chowder and pair them with sangria, delicious frozé, a bucket of cold beer, or cocktails! Whatever you are in the mood for, we’ve got you covered.


You can make a dozen of Disneyland's fried pickles at once.

Carnation Café, located at Disneyland Park, is known for its fried pickles, which have been served there since 2012, according to the Disney Parks Blog.

To make them at home, you'll need canola oil, flour, eggs, panko bread crumbs, Parmesan cheese, and dill pickle spears. The recipe also calls for Sriracha sauce, ranch dressing, lime juice, mayonnaise, salt, and black pepper to create Disney's signature dressing. The full recipe can be found on the Disney Parks Blog.