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48 Hours in Austin

48 Hours in Austin

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Austin is unique and like no place else in Texas. In fact, I’d go so far as to say that if you’ve only visited the capital city, then you really haven’t been to Texas. With that, I do adore Austin and all that goes with it {even the Longhorns, dare I say}.

Austin is a combination of quirky characters, politicians, UT students, social activists, musicians, and just regular folks that come together to create this city’s million plus population. I lived in Austin for four years and still have family and friends living in the area. Having been in Houston since 2002, I’ve noticed how much Austin has developed and changed. The city isn’t the same, but my old haunts still remain. For my recent birthday, I spent 48 hours in Austin and got a chance to revisit some my favorite places and also discover some new ones.

Since I have a number of places to rest my head while in Austin, I rarely get a hotel room. However, on the rare occasion that I do, I choose the Four Seasons. The heart of what’s happening in Austin is downtown, and the Four Seasons is perfectly positioned.

Located on the shore of Lady Bird Lake, hotel visitors enjoy outstanding water or cityscape views. It’s hard to go wrong with either, but I particularly enjoy seeing the colors of the lake and surrounding trees change with the position of the sun, thus I request a water view room.

With its classic Texas touches like rich leathers, wrought iron, cowhides, and dark woods, the lobby at the Four Seasons is like walking into a comfortable living room. A wall of windows reveal views of Lady Bird Lake, while the Lobby Bar is eager to serve up one of their signature cocktails or bring you an Austin hippie salad, prime beef sliders, or anything else from their Light Fare menu. The Lobby Lounge attracts not only hotel guests, but also Austinites for its relaxed and sophisticated atmosphere, as well as live music Wednesday through Saturday.

Austin is blessed with lots of sunshine, which makes the pool at the Four Seasons a popular spot. Overlooking Lady Bird Lake, this heated, saltwater pool is enjoyed throughout the year by guests. If you’re not much of a pool person, but still want to enjoy the great outdoors, there are hammocks, comfortable outdoor seating, and park benches scattered about. Relax under a tree with a book, a cold beverage, and watch active Austinites pass by on the walking/running trail that hugs the bank of the lake.

If you’re looking for a further urban escape, then the spa is where you want to be. Inspired by the surrounding nature of the Texas Hill Country, the treatment areas and relaxation lounge are the perfect backdrop for bit of pampering. My spa treatment of choice is always a massage, and the Relaxation Therapy lived up to its name. Incorporating lavender, lemongrass, patchouli, Sandalwood, and tangerine aromatherapy, I was looser than creamed corn at the end of my fifty minutes. Make sure to enjoy the infused water {always a favorite of mine at hotel spas} and the homemade energy bars in the relaxation room. With the provided sustenance and the inviting atmosphere, I could have stayed in the spa indefinitely.


Make no mistake, I love Tex-Mex, and some of my very favorite restaurants are in Austin. Although there are locations throughout the United States, including several in Houston, I still can’t get enough of the original Chuy’s on Barton Springs Road. In fact, I’ve dedicated an entire post to my obsession with Chuy’s and their creamy jalapeno dip.

Next door to Chuy’s is Baby Acapulco, which started out as my alternative when the Chuy’s line was too long. What keeps me going back to Baby A’s is the purple rita. I don’t know what’s in it, but one glass puts me in a really happy place. Matt’s Famous El Rancho bills itself as the “Best Mexican Food in the World.” It’s been in Austin since 1952, and I’ve been eating there since 1997. Enough said.

The newest kid on my Austin block is Torchy’s Tacos. With locations throughout Texas {and even a few in Houston}, I gave the place a shot recently. Popular is an understatement. If a restaurant were judged on the line alone, Torchy’s would be the #1 place in the world. Although I abhor lines, I decided to take the 15-minute hit. The democrat taco with its shredded barbacoa, avocado, and tomatillo sauce did me right. I’ll be back.


If you’re looking for the best bar-b-que in Texas, then you’ll have to escape the city limits of Austin. This, of course, is my opinion, which can be read about here. Since I’m talking strictly Austin, I’m leaving my beloved Cooper’s and the ever-popular Salt Lick out. Fortunately, Austin does have its fair share of great bar-b-que joints. Let me just say this: I HAVE NOT TRIED FRANKLIN BARBECUE YET. This place has a cult-like following and lines down the street. I’ve mentioned how I hate lines in Chicago’s Great Doughnut Con, and I just haven’t mustered the desire to spend 2-3 hours of my morning waiting for a Big Red and pound of brisket, no matter how good. One day I’ll try Franklin, just because I’m curious as to what all the fuss is about.

So with that being said, my bar-b-que go-to pick come as a surprise. I genuinely like Rudy’s. In addition to some of the best jalapeno sausage, spicy sauce, and breakfast tacos, you can also get a car wash, a tank of gas, and a pack of gum at Rudy’s. That’s what I’m talking about.

I always forget about the County Line, as it’s tucked away on the curvy 2222. I haven’t eaten there in a few years, but the location on Bull Creek and the ribs make this a great stop for visitors and locals alike. Sit on the deck if the weather’s nice. Green Mesquite on Barton Springs is quintessentially Austin and serves up some damn fine fatty brisket and fried okra. And with the tag line, “Horrifying Vegetarians Since 1988,” how can one not like this place? The building that houses Iron Works BBQ downtown isn’t much to look at, but ambiance isn’t my priority when biting down on some beef. What is important is the taste, and Iron Works fits the bill. I’m a big fan of their sausage and ribs.


I love a great steak probably as much as I do Tex-Mex. Both, I would argue, are difficult to do well. After years of searching Austin to no avail, I finally found a great steak. Trio, the restaurant in the Four Seasons, serves the best steak I’ve ever tasted in Austin, and quite frankly, the best I remember eating in quite some time.

What was this scrumptious steak? It was the ten-ounce Akaushi strip. This Japanese breed of cattle has rich, marbled fat, and is sourced by Trio from Harwood, Texas. Add to this brilliant breed of beef some mac and cheese, sautéed spinach {it comes with brie!}, and rosemary steak fries, and you have a veritable feast. Be sure to enlist the help of Trio’s sommelier; his pairings are outstanding.

Although Café Josie has been around since 1997, I just discovered it this summer. Executive Chef and Owner, Brandon Fuller strives to use locally sourced ingredients for the ultimate in farm to table dining. The atmosphere is true to Austin with its refined, yet casual environment. Pick a couple of small plates for the table to share and then a large plate for the entre. I’m a big fan of the pork belly.

Austin has been on the forefront of the nation’s food truck trend. South Congress was once home to an enclave of these, but has since relocated to make room for a forthcoming hotel and retail space. Trucks serving everything from crepes to Cuban food to shave ice to tacos can be found throughout Austin. Check out Austin Food Carts for a heap of information and locations on these roaming restaurants.

Known as the “Live Music Capital of the World,” Austin has deep musical roots. Musicians have used the city to launch their careers, while legendary venues such as Threadgill’s, The Broken Spoke, The Continental Club, and Antone’s, are still alive with music. Popular yearly music festivals like South by Southwest and Austin City Limits attract thousands of visitors and top bands from every genre of music.

Beginning in 1974 with a performance by Willie Nelson, PBS’s Austin City Limits is the longest running musical program in history. No matter if you’re walking on the famous 6th Street, Rainey Street, Warehouse District, 2nd Street District, or even Whole Foods, you’ll feel the thump of music reverberating from the countless bars, restaurants, and music venues. There are plenty of opportunities to hear live music every night of the week in Austin.

Austinites are a very active bunch, and there’s always folks out running, walking, cycling {thanks a lot, Lance Armstrong}, or on the water. If visiting the capital city doesn’t inspire you to do something active then you’re a lost cause. Some of the best places to enjoy the great outdoors, experience some of Austin’s beautiful vistas, and hang with locals include the Lady Bird Lake Hike and Bike Trail, Barton Creek Greenbelt, Shoal Creek Hike and Bike Trail, McKinney Falls State Park, and Mt. Bonnell, for the best view in town.

As early as March and late as October, Austin and the Congress Avenue Bridge are home to a million+ Mexican free-tail bats. Around 8 pm, the bats leave the confines of the bridge for their nightly feeding. In August when the pups feed with their mothers, it can take nearly 45 minutes for all the bats to exit. The blanket of black bats swarming into the sky is certainly a site to behold.

In Texas, football is king and in Austin, the University of Texas is a burnt orange deity. On Saturdays in the fall, the city centers on the Longhorns. If there happens to be a game at Darryl K. Royal Memorial Stadium, the city is electric that weekend. Hundreds of thousands of people descend upon the UT campus for a day of revelry, food, booze, and football. Even if you’re not a Longhorn or football fan, it’s still an amazing experience. You’ve got to see it to believe it; this is what the religion of football in Texas looks like.

A trip to Austin would be incomplete without a stop at the Texas capitol. Standing watch over the city, the building is the largest in gross square footage of ALL state capitols and is second in total size only to the National Capitol in Washington, D.C. The Texas capitol is almost 15 feet taller than its Washington counterpart. The beautiful exterior walls are sunset red granite and quarried in Marble Falls, just 50 miles from the site. At the very least, take a walk around the grounds, but keep in mind that the interior is just as impressive as the exterior.

Oh, how I love Austin. Had a job not taken me to Houston, I’d still be sitting in traffic on MoPac, trying to decide between brunch at Kirbey Lane or Moonshine, and cussing the Californians for driving up the cost of living. Needless to say, I have plans to move back to Austin in the near future. I’ve been gone far too long.

I was a guest of the Four Seasons. In no way was I swayed to write a positive review based on the Texas-themed cocktails, Southern hospitality shown, or the birthday truffles delivered to my room. As always, opinions are my own.

The post 48 Hours in Austin: Favorites from a Former Resident appeared first on Leah Travels.

48 Hours in Austin - Recipes

Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

No Boil Pumpkin and Sausage Baked Ziti

Taco Tempeh, Black Bean and Rice Stuffed Peppers

36 Hours in Austin

Explore street view, find things to do in Austin and sign in to your Google account to save your map.

1. ­The New South, 4 p.m.

While South Congress Avenue , a . k . a . SoCo, has been a countercultural favorite for generations, new arrivals are refreshing this colorful strip south of the Colorado River. Joining established shops like Service Menswear, the recently opened Revival Cycles stocks cool jeans from Austin’s own Traveller Denim, next to the sleek South Congress Hotel, whose lobby bar has become a destination in and of itself. Across the street, Cove offers casual women’s clothing from Mara Hoffman and other indie designers. Down the street, the well-established Stag Provisions gives its old fans a new reason to shop through its collection of heritage men’s clothing: an exclusive collaboration with boot maker Red W ing, finished in the same rough-out Mohave leather used by the United States Marine Corps.

2. ­French Fare, 8 p.m.

With a name like Hopfields, it might sound like this place is all about the suds, but locals love this central Austin gastropub for such French-inspired fare as steak frites with Dijon mustard , house-made pâtés, and the Pascal burger (with C amembert, cornichons, whole grain mustard and caramelized onions), which many call the city’s best. At just over four years old, Hopfields is nearly a veteran now, but keep an ear out: R umors of a coming second location abound.

3. ­Fowl Play, 9:30 p.m.

Betting on its hometown’s claim as the Live Music Capital of the World, Geraldine’s — the stunning fourth-floor bar and restaurant inside the new Hotel Van Zandt — offers live concerts 365 days a year. ( Geraldine’s is named after a neighborhood guinea fowl, who moved on to the great farmyard in the sky after being hit by a car in 2014.) Geraldine’s offers killer views of the downtown skyline, as well as up-close views of musicians performing everything from modern indie-rock to traditional blues and country .

4. ­Historic Homes, 11 p.m.

Check out the numerous watering holes on nearby Rainey Street, like 2014’s Container Bar, built out of shipping containers. Many popular Austin destinations were constructed inside Rainey’s historic bungalows, like Javelina, a friendly roadhouse with communal tables and outdoor seats that face the evening parade.

5. ­Java Upgrade, 10 a.m.

Austin’s burgeoning barista scene offers plenty of options for a morning pick-me-up, from old favorites like the original location of Caffé Medici on West Lynn Street to newer spots like Radio. Before you explore the shops and restaurants in the South Lamar neighborhood, start at Picnik, a coffee trailer that serves high-grade java, including upgraded options with grass-fed butter and medium-chain triglyceride oil. The pastry case includes P aleo-inspired treats — that morning poppy seed muffin might be delicious, but it’s also gluten-free, grain-free and free of refined sugar.

6. ­Punk Ramen , Noon

The city’s mainstream prefers noodles in their Italian form, but the hottest new arrival on South Lamar is the second location of Ramen Tatsu-Ya, a Japanese noodle bar. With its plywood furniture and Rancid soundtrack, Tatsu-Ya feels like a punk club, albeit one with a popular weekend lunch that brings in a crowd ranging from university students to Japanese families and grandparents. Stick with the Ol’ Skool, the house take on Tokyo-style clear broth, served with thick ramen noodles, or dig into the richer, almost creamy tonk o tsu, dressed up with toppings like brussels sprouts, garlic or chil e “bombs.”

7. ­Instruments to Go, 2 p.m.

Take inspiration from local musical talent and shop for instruments as souvenirs. From South Lamar, start out at South Austin Music, a favorite for electric guitars and effects, then head north across the river to Hill Country Guitars, where a gorgeous, Sitka-topped acoustic from the local luthier Collings Guitars will set you back a cool $4,568. A bit f a rther north, Austin Vintage Guitars offers collectible models from brands like Fender, Gibson, Rickenbacker and Danelectro, as well as guitar picks, slides and T-shirts in a spacious new shop .

A meal from Micklethwait Craft Meats. Credit Stacy Sodolak for The New York Times

8. ­New ’Cue, 3 p.m.

In the old days, lovers of great barbecue knew to leave Austin for smoke pits in nearby towns like Lockhart and Driftwood. Then came East Austin’s Franklin Barbecue in 2009, frequently called the best in the country. With the line often stretching for hours, you can get a quicker snack at Micklethwait Craft Meats, which serves fall-apart smoked brisket, massive beef ribs and flavorful specialty sausages. (The backyard party vibe is another draw.) Afterward, clear the smoke from your palate with a tasting tour at Blue Owl, a brewery specializing in sour ales.

9. ­Art Hungry, 4 p.m.

L ast November’s East Austin Studio Tour included more than 280 artists’ studios — and that was just in rapidly gentrifying East Austin. Catch up on the area’s colorful new venues like Wade ArtRoom, an intimate gallery run by the painter Angela Mathias, or stop by East Austin’s long-running Pump Project, a warehouse studio space featuring some 35 artists, which was joined by the new Icosa Collective, a group of 20 visual artists, last year. Then cross Interstate 35 into downtown Austin, home to the Jones Center, which merged with the beautiful villa and sculpture park out at Laguna Gloria to form a museum called the Contemporary Austin in 2013.

Launderette. Credit Stacy Sodolak for The New York Times

10. ­My Beautiful Laundromat, 7 p.m.

Many of the city’s coolest restaurants — places like Wu Chow, Bullfight and Geraldine’s — are less than a year old. Among the best new arrivals is Launderette, where Rene Ortiz extends contemporary Mediterranean cuisine to include influences from regions like N orth Africa and the Levant: rich beet hummus and crisp flatbreads accompany a creamy labneh appetizer, spicy Aleppo prawns get an aromatic dose of mint, and the juicy house burger arrives on a fluffy challah bun from the acclaimed pastry chef Laura Sawicki. Launderette’s front of the house can’t always keep up with the kitchen, but the excellent cooking and fun-loving crowd in this former laundromat make up for the kitsch soundtrack and hit-or-miss service.

11. ­Craft Cocktails, 10 p.m.

Check out the expanding bar scene in downtown’s Warehouse District, surrounding Republic Square, with a sampling of craft cocktails at the new Roosevelt Room, which lists its mixed drinks by era of origin. Recent cocktails included the classic “early years” concoction, Brandy Crusta ( C ognac, orange liqueur, fresh lemon juice, bitters) and a Prohibition-era favorite, the Blood & Sand ( S cotch, orange juice, sweet vermouth, Cherry Heering). Intimate booths and videos projected on the wall give an underground character to the long , dark space. Afterward, see how the newcomer compares with an old favorite like Péché, just two blocks away, where the focus is on high-grade absinthes like Switzerland’s exceptional Clandestine.

12. ­Taco BBQ, 11 a.m.

There’s no better morning-after restorative than Valentina’s, which combines classic Texas barbecue with authentic Mexican fare. Fans followed this food trailer’s move from downtown to a parking lot in South Austin, lining up for potato-egg-and-cheese breakfast tacos with house-made chorizo ($3), as well as lunch tacos like the smoked-brisket taco, topped with guacamole and a mild tomato- s errano salsa ($5), and the pulled “pollo” chicken taco, dressed with spicy tomatillo-habanero sauce ($4).

Recipes for lemons

CBS News correspondent Seth Doane's visit to Italy's Amalfi Coast (broadcast April 18) affords "Sunday Morning" viewers the opportunity to witness the harvesting of lemons, which have been grown in the region's mountainous terrain for a thousand years.

The Aceto family, who have been farming lemons there for seven generations, also welcome visitors for cooking classes featuring the fruit, at Amalfi Lemon Experience. They kindly shared several of their favorite lemon recipes. Molto delizioso!

Scialatielli Pasta. Courtesy Amalfi Lemon Experience

Homemade Scialatielli Pasta

200 g of re-milled durum wheat (semola)
120 g of water (just enough)
1 pinch of salt
1 grated lemon
Chopped parsley

100 g of oil
Salt, just enough
Chopped parsley, just enough
Pulp of a lemon
1 clove of minced garlic

Mix semola with water, parsley salt and chopped yellow peel. Work until a consistent and not sticky dough is obtained. Leave the dough to rest by covering it with plastic wrap for half an hour. Spread with a dough machine or rolling pin to obtain a thickness of 1/8 inch. Make 5 x 5 inch squares from the sheets and cut as if they were noodles. Sauté the scialatielli in the semola flour and cook in boiling water for a few minutes (until pasta rises to the surface). Meanwhile, heat the pan in which the lemon sauce was prepared and sauté for a few minutes.

Cut the garlic into small pieces (mince), chop a sprig of parsley, grate the yellow peel of a lemon and press the lemon. Add the oil and salt.

Lemon Chicken. Courtesy Amalfi Lemon Experience

Lemon Chicken

Put the pieces of chicken (preferably thigh and rear thigh) to marinate in a large bowl with the following ingredients:

Juice of 5 lemons
3 cloves of garlic cut in half
Sprig of rosemary
Glass of white wine
Pinch of oregano

Let them marinate for a few hours.

Then prepare a breading with the following ingredients:

300 g of breadcrumbs
100 g parmesan grated
3 lemons
Finely chopped parsley

After marinating, bread chicken pieces individually. Put extra virgin olive oil in a large frying pan and gradually add the chicken pieces. You need to make the crust on both one side, then the other. Then, take a pan, make a layer of lemon leaves and a drizzle of extra virgin oil, place the chicken and cover with another layer of leaves. Bake at 180°C/350°F for about 45 minutes.

Lemon Liqueur. Courtesy Amalfi Lemon Experience

Lemon Liqueur

8 organic lemons
1.2 liters of water
700 g of sugar
1 liter of alcohol (95 proof)

Wash and dry the lemons. With a knife or peeler remove the yellow lemon skins, without the white part. Pour them into a container with the alcohol.

Close and leave to infuse for 7 days. After 7 days, prepare a syrup with 1.2 liters of water and 700 grams of sugar, put on the fire and let the sugar melt (three minutes from the first boil). Leave to cool. Remove the lemon peels from the alcohol and add the water syrup and sugar, mix, and pour the liqueur in bottles suitably filtered through a gauze. Close the bottles and let the liqueur rest for about 20 days. Place in the fridge and not in the freezer.

Lemon Cake. Courtesy Amalfi Lemon Experience

Lemon Cake

3 eggs
250 g of sugar
150 g of butter
250 g of flour
100 g of milk
16 g of baking powder
3 lemons

Work butter and sugar, and after, when it is well whipped, add 1 egg at a time.

Add the flour and baking powder slowly. Pour the milk and the yellow skins of the lemons, pour into a greased and floured pan (about 10 inches in diameter). Bake in a preheated oven at about 170°C (about 350°F) for 35-40 minutes

For the glaze:
Juice of 3 lemons
250 g of sugar

Heat until the liquid becomes honey-colored. Pour it still hot onto the surface of the cake.


4. Place into ham maker and close ham maker properly.

5. Marinate for 24-48 hours by keeping it in fridge

6. Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than meat.

7. Cook for 2 hours in water temp 185 F (85 C)

8. Remove the ham maker from water, cool it in cold water and refrigerate for few hours or leave it for night.

9. Pour hot water for few second on ham maker chamber to remove meat easily.

Madax Homemade Cooking Ham Maker

Madax Homemade Cooking Ham Maker

Minced turkey ham with mushrooms in Madax Ham Maker

Spicy Ham in Madax Ham Maker

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Pork Loin from Ham Maker

2 lb pork loin in one peace
2 tsp salt
¾ tsp pepper
1 tsp paprika
3 tsp marjoram (or other herb of your choice)
¼ tsp chili powder
1 clove garlic, minced

1. Wash meat and dry with paper towel
2. Mix all seasonings and rub on meat
3. Place into ham maker and close it properly.
4. Marinate in refrigerator for 48 hours
5. Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than meat.
6. Cook for 2- 2,5 hours in water temp 185 F (85 C)
7. When meat reaches 167 F (75 C) remove the ham maker from water, cool it in cold water and refrigerate for few hours or leave it for night.
8. Pour hot water for few second on ham maker chamber to remove meat easily.

Turkey Ham with Pepper

2 lb Turkey meat
1 tsp thyme
1 tsp marjoram
1,5 tsp salt
1 tsp celery salt
1 tsp black pepper
½ tsp sugar
3 tsp gelatine
½ cup water
1 red pepper cut into small pieces ( use different colours for better effect)

1. Wash and cut meat into square pieces
2. Mix seasonings with meat, pepper and water
3. Place into ham maker and close properly.
4. Marinate for 24-48 hours by keeping it in fridge
5. Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than meat.
6. Cook for 1,5 -2 hours in water temp 185 F (85 C)
7. Remove the ham maker from water, cool it in cold water and refrigerate for few hours or leave it for night.
8. Pour hot water for few second on ham maker chamber to remove meat easily. ENJOY.

Turkey Breast Sandwich Deli

Salted water (2 TB salt per 1 liter of water)

2. Cook 1,5 liter of water with 3 TB of salt all seasoning for 5 min and let it cool.

3. Immerse turkey breast inside the water, water must be cold and all meat needs to be immersed.

5. Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than meat.

6. Cook for 1,5 - 2 hours in water temp 180 F (82 C)

7. Remove the ham maker from water, cool it in cold water and refrigerate for few hours or leave it for night.

8. Pour hot water for few second on ham maker chamber to remove meat easily. ENJOY.

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Beef Bologna with Kalamata Olives

¼ cup sliced Kalamata olives

1. Mix seasonings with meat, gelatine and water

2. Add olives and mix together

3. Place into ham maker and close properly

4. Marinate for 24-48 hours by keeping it in fridge

5. Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than meat

6. Cook for 1,5 -2 hours in water temp 185 F (85 C)

7. When meat reaches 170 F (77C) remove the ham maker from water, cool it in cold water and refrigerate for few hours or leave it for night

8. Pour hot water for few second on ham maker chamber to remove meat easily. 9. ENJOY.

Turkey Thighs with Prunes

2 lb skinless boneless turkey thighs ( or chicken thights)

Place into ham maker and close it properly.

Refrigerate for 24-48 hours

Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than the meat.

Cook for 2 hours in water temp 185 F (85 C)

Remove the ham maker from water, cool it in cold water and refrigerate for few hours or night time.

Pour hot water for few second on ham maker chamber to remove meat easily.

Turkey Thighs with Prunes

2 lb skinless boneless turkey thighs ( or chicken thights)

Place into ham maker and close it properly.

Refrigerate for 24-48 hours

Place ham maker into a pot, pour water inside the pot. The amount of water supposed to be at the same level or higher than the meat.

Cook for 2 hours in water temp 185 F (85 C)

Remove the ham maker from water, cool it in cold water and refrigerate for few hours or night time.

Pour hot water for few second on ham maker chamber to remove meat easily.

Madax Homemade Chicken Bologna

2 lb ground chicken ( or any other of your meat choice)
100 ml of water
1,5 tsp gelatin
1,5 tsp salt
1 clove minced garlic
Spices of your choice (onion, pepper, marjoram, parsley)

1. Mix salt with water.
2. In a bowl, mix the meat with the rest of ingredients.
3. Add salted water to the bowl and let it soak. Mix all together.
4. Place prepared meat in the ham maker, close the meat press and cool it in a refrigerator for 24-36 h.
5. Place the ham maker in a pot filled with water.
6. Level of water supposed to be higher or the same as a level of meat in ham maker.
7. Water temperature should be approximately 75-80C (165 – 180 F) throughout the entire boiling process, while meat temperature should reach 80C (180F)
8. When the meat temperature of 80C (180 F) has been reached, you can stop boiling. (Boiling time is approximately 1,5 – 2 hours depending on the type of meat)
9. Cool the ham maker and leave it in a fridge for few hours. To take the meat out more easily, pour hot water over the meat press.
10. Enjoy.

Before you publish your own book, it’s helpful to get an overview of what is involved. We’ll help you see and understand the complete book-publishing process, including how to publish a book from start to finish. From writing to printing to marketing (and everything in between), you’ll get an in-depth look at the book publishing process before you begin.

Discover your options for publishing your book, the best way to publish for your book type, and the different kinds of publishing companies available.

Watch What Happened When This Guy Fasted for 48 Hours to See if It Would Help Him Cut Weight

YouTuber Will Tennyson shared his best advice on how to fast safely.

In the aftermath of a recent cheat day challenge during which he consumed a staggering 20,000 calories and gained more than 16 pounds, fitness YouTuber Will Tennyson is keen to lose some of that new weight, fast. Literally. He commits to fasting for 48 hours, and documents the results in his latest video.

Following the "wet fast " model, Will consumes herbal tea, black coffee, and water during the 48-hour period, but nothing else. "It's very important not to overdo it, and just drink when you're thirsty," he explains. "When you drink a lot, it's very hard for the body to keep its electrolytes in balance, and that's important on a fast." He recommends adding sea salt and baking soda to water if you're in need of replenishing your potassium or sodium levels during a fast.

During the first full day of the fast, Will completes a full shoulders and arms workout, which he wouldn't usually advise for anyone who isn't consuming nutrients, but he bends the rules given his enormous calorie intake the day before. "I have never sweated that much in my entire life during a workout," he says. He then follows this with a stint in the infrared sauna to sweat out even more of the water weight he's carrying.

"I'm starting to worry, I can feel the hunger pains coming," he says 22 hours into the process. "I have a feeling going to bed on the first night will be the hardest part of the entire fast."

At the start of the second day, Will begins to feel light-headed and experiences a dip in energy, and reports he had a pretty bad night's sleep. He ends up skipping that day's weightlifting session, opting instead for some cardio and TRX work for active recovery.

"I'm in a snappy mood. The closer I get to 48 hours, the more I'm thinking about food, I just want to eat so badly," he says 42 hours in. "Fasting or not, oftentimes when you think you're hungry you're actually not, so I'm just trying to get out, forget about food."

At the 43-hour mark, Will begins to prepare his first meal in two days, and advises easing back into eating. "You don't want to break your fast with a bunch of junk food," he says. "You want something that's easy on the digestion, easy on the stomach."

At the end of the challenge, Will has lost 13.6 pounds.

"I am so damn proud of myself," he says. "That was tough. It teaches you about self-discipline, it also teaches you about how much of a role food plays in our lives. I'm so excited to get back on my normal diet."

How to Make Calzones

Calzones are easy to make a home and a fun way to get the whole family involved. Just keep these simple steps in mind.

  • Start with your favorite pizza dough. Personally, I use this no knead pizza dough, which makes a perfect batch of dough for four to six calzones depending on how large you like your calzones. You will need 2 hours to make it and let it rise, but you can also make it up to 48 hours in advance and keep it in the fridge until you’re ready.
  • Fill the calzones the way you like them. I prefer a thin layer of marinara sauce and ricotta topped with sliced pepperoni and mozzarella cheese, but really any order will do.
  • Don’t fill the calzone all the way to the edge of the dough. You need room to seal the edges together.
  • To help the calzone seal, rub the edges of the calzone dough with a little water.
  • Crimp it closed with your fingers. (You can also use a fork to crimp the calzones, but I think fingers work better).
  • Once the calzones are sealed, brush them with egg wash and cut some slits in the each calzone to allow steam to escape as they bake.

Waterbury Publications, Inc.

While there aren't many Easter recipes that are staples, making a quiche always feels like an easy go-to for Easter brunch. Make individual quiches for the family with this mini muffin-tin recipe.

Get our recipe for Muffin-Tin Quiches.

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