Why You Should Be Eating a Handful of Pumpkin Seeds Everyday | Quality Sunflower Seeds Kernel

Matilda, South Yarra: Charred kangaroo, sweet corn, lemon myrtle Nick Connellan, publications director Cooking over wood has been trending for a few years now. In many cases though, the method feels like more of an indulgence for chefs than diners. Not so at Matilda. These thinly sliced, burnt-at-the-edges bits of ’roo couldn’t be made with anything but a naked, smoke-riddled flame. The kitchen marinates the slices in oyster sauce for an umami boost, chargrills them, rests them in the marinade again, then brushes them with fermented capsicum paste. They end up both chewy and tender, like the best jerky you’ve ever eaten. An honourable mention goes to the Macedon Ranges duck with charred blood orange, featuring probably the best skin in town right now.

Brian Barcus, recently named executive chef at The Commoner restaurant in downtown Pittsburgh, says consumers should think outside the box when using pumpkin in cooking.

As a tree nut, its nutritional value is similar to other nuts, like almonds or walnuts. Food technologists have experimented by making cottonseed milk, crackers, cookies, nut butters and chopped-nut substitutes, Hake said. The protein could also be extracted and made into a powder that can go into energy bars or flours, Rathore said.

When Binkley shed his satellite restaurants to refocus on his eponymous flagship, Gauthier and his wife Victoria purchased Cafe Bink. In July, this back- and front-of-house duo relaunched Cafe Bink as Confluence, maintaining the cafe’s casual, community vibe.

Bison tartare ($15), however, is a stripped-down model of simplicity and contrast. It’s cool, carefully minced, seasoned just so with a gooey quail yolk crown and paired with piping-hot blistered shishitos and cinnamon-scented mesquite crackers.

This unintentional pairing might go down as my most swoonworthy of 2018. A crunchy, sugary, cinnamon-spiced, deep-fried croissant washed down with smooth, jammy cabernet sauvignon from the rink-side snack bar (as in: full bar, with snacks) operated by Sweet Coloradough of Glenwood Springs.

According to JatroSolutions, the nuts contain up to 60% oil that is high in unsaturated fatty acids, around 30% protein and are low in carbohydrates, sodium and sugar. They also pack in the minerals calcium, phosphorus, magnesium, potassium and zinc.

Sweetbreads, Pomme Fondue, Collard Greens…the greens are glazed in heavily reduced potato stock spiked with little bits of fermented greens…on the dining room menu now

“When I was in high school, I was able to get into a cooperative program to leave school early to go to work around 1 p.m., and run the mill until 9 o’clock every night,” Jay says.

I have two favorites: First, ma po tofu, creamy tofu soaked in a beefy, sweet spicy sauce. I spoon it onto their perfectly cooked fluffy rice and go into yummy bliss. The second dish I love is their spicy wontons in what they call “crack sauce.” Light soft wonton shells with gingery pork inside. The wontons swim in a spicy sauce. The best part is it’s not “hit you in the face” spicy.

“I have a lot of years to continue to build and expand upon what my dad and grandpa have taught me,” he remarks.

For recipe ideas, check out these Roasted Brussels Sprouts With Walnuts, Dates, and Caramelized Onions, or go to the sweet side of life with this Butterscotch Pudding With Candied Walnuts. Either way, your brain, heart, and taste buds will thank you!