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Fish fingers with wedges

Fish fingers with wedges


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Preheat the oven (I set it on the fan) to 180C.

Pour the beaten eggs into a bowl and the breadcrumbs on a plate. Mix the lemon peel in the breadcrumbs, along with the oregano, a little salt and pepper.

Brush half the amount of oil on a baking sheet. Dip the fish strips in the egg, then roll them in breadcrumbs. Place the fish on the baking sheet and bake for 20 minutes, until golden.

We served the fish fingers with potato wedges. This type of potato can be baked with the fish, because they need the same baking conditions (oven on the fan at 180C). Cut into 4 potatoes and grease with the remaining olive oil and paprika. Then arrange them in a single layer on the baking sheet next to the fish and bake for 30 minutes.

Meanwhile, mix the mayonnaise with the lemon juice or open a jar of tartar sauce (which I know you have hidden somewhere in the pantry, so don't deny it). Good appetite !!!!!



PHOTO The Fisherman's Tavern in Brașov has reopened

The Taverna Pescarului restaurant on Oașului Street no. 1 was reopened to bring fish lovers from Brașov dishes made as in the old areas in the fishery.

You are expected in a newly arranged, bright, warm location, with a pleasant and intimate atmosphere. Last but not least, because of course we are all waiting for the sun to enjoy its warmth, don't forget our rustic-looking terrace, where you can spend a few moments in peace with your loved ones.

Borscht, grapefruit, plaice and brine are made according to traditional recipes of Lipovans from the Danube Delta or fishermen from other parts of the world.

We use the best quality fish, we bring fish from the Danube or even sea fish, because we strive to put on the plates products that satisfy even the most demanding tastes. We have a series of specialties of the house that we are proud of and that are carefully prepared even by the owner of the place, a man with a great passion and many years of experience in fish cuisine. These days, the star of our restaurant is the Danube mackerel, with polenta and mujdei ", says Camelia Sava, the person who works miracles in the kitchen.

The Fisherman's Tavern program is from Tuesday to Sunday, inclusive, between 11.00 and 21.00. Monday is closed.

The novelty brought by the Fisherman's Tavern from Brașov is the fact that dishes were introduced without fish. Thus, there is a daily "soup of the day", but those who wish can order grilled pork neck with french fries or chicken fingers with french fries. Last but not least, you can also serve beef burgers with potato wedges and homemade sauce.


Jack’s Menu prices

Considered as Alabama’s first successful fast food chain, Jack’s Family Restaurants is a household name in Alabama and other neighboring states.

People often find themselves visiting this restaurant because the meals are done home-style. The service is great, the servings are huge, and the taste is quite good.

ItemSizePrice
Salads
Side Salad $1.99
Spring Salad $3.99
Grilled Chicken Salad $5.99
Crispy Chicken Salad $5.99
Breakfast
Sausage Biscuit $1.49 - $3.59
Ham Biscuit $2.49 - $4.19
Bacon, Egg & Cheese Biscuit $3.19 - $4.19
Steak Biscuit $2.49 - $4.19
Chicken Biscuit $2.99 - $4.79
Bologna Biscuit $1.49 - $3.69
Sausage, Egg & Cheese $2.79 - $4.19
Hashbrowns Reg $1.29
Hashbrowns Lg $1.49
Single Gravy Biscuit $1.99
Double Gravy Biscuit $3.29
Breakfast Special $3.49
Deluxe Breakfast $4.59
Pancakes $2.85
Burgers & Sandwiches
Big Jack $3.69 - $5.79
Double Big Jack $4.99 - $6.79
Big Bacon $4.39 - $6.49
Double Cheeseburger $2.89 - $5.39
Grilled Fried Chicken $3.99 - $6.09
Two Cheeseburgers $3.19 - $5.39
Chicken
Chicken Finger Snack & Fries $4.95 - $5.85
Chicken Finger Dinner with Biscuit & 2 Sides $5.95 - $6.85
Chicken Finger Boxes $10.99 - $17.99
2Pc Fried Chicken Snack & Biscuit $4.59
Fried Chicken & Biscuit Boxes $12.49 - $17.69
2Pc Fried Chicken DinnerWith biscuit & amp 2 Sides$5.55
Sides
Add to any box meal: 2 Large sides $ 5.59, 3 large sides $ 8.59
Fries $1.49 - $1.89
Cole Slaw $1.49 - $2.89
Green Beans $1.49 - $2.89
Mashed Potatoes $1.49 - $2.89
Kid & # 39s Meals
Kid & # 39s Meal HamburgerA juicy beef patty with pickles and onions on a bun with a side of fries
Kid & # 39s Meal CheeseburgerA juicy beef patty with pickles, onions and a slice of cheese on a bun with a side of fries
Kid & # 39s Meal Chicken FingersA kid-sized portion of our delicious hand-breaded chicken fingers with a side of fries
Dessert
Apple or Lemon Pie
Beverages
Soft Drinks
Iced Tea
Coffee
Orange Juice
Iced Coffee
Milk

5 Basic Batters for Deep Fried Fish and Seafood

Nothing beats the crispy crunch and delicate flavor of batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture.

For those of you with a fat phobia, properly deep fried foods should never be greasy. Just make sure to deep fry at a temperature of 365 to 370 & degF (use a thermometer!). Fry only in small batches to avoid having too much food drop the temperature of the oil too far. And let the oil come back to heat before frying the next batch. With the proper oil temperature, the batter will seal immediately and your dinner will only absorb a minimal amount of oil.

Take care not to overcook foods coated in a batter. The coating should just turn a nice golden color. Any darker and you risk burning the batter and turning it bitter.

Drain the cooked fish or seafood on paper towels to soak up that last little bit of unwanted calories.

Below are five basic batters that work well with fish and seafood. Experiment with the different types. Each one produces a slightly different final result. The measurements of flour and liquid are rough guides. You may have to add more or less of each to get the results you want.

You could also substitute 1/4 cup of cornstarch for 1/4 cup of the flour to get even crispier results. But don't use cornstarch with the yeast batter. It doesn't have the gluten needed to help it rise.


2 of 9

Lazy Solo Lover

One of the best female masturbation positions for G-spot play, the Lazy Solo Lover entails laying back against a super effing comfortable stack of pillows (or something like the Liberator Wedge). “Reclining positions are great for G-spot stimulation because you’re closer to your bits than you are when you’re lying flat on your make, which makes self-penetration way easier,” says Sloane. Makes sense.

As a refresher: "The G-spot is a sensitive patch of tissue on the belly side of the body, about one and a half to three inches inside the body," she explains. (See more: How to Find Your G-Spot)

Typically, the G-spot responds well to pressure, intense vibration, and more intense stroking, explains Sloane. But before you start rubbing away, make sure you're super turned on! “The G-spot is easier to find when you’re already turned on because it engorges with blood,” she says. Start by exploring your other erogenous zones like your nipples, neck, and clit before finding yourself inside.

There are so many amazing G-Spot toys to try, but Sloane recommends the Njoy Pure Wand, which is a non-vibrating stainless steel wand with a bulbous head that you can easily maneuver to press against the sensitive tissue. With your spare hand, either stimulate your clit with your fingers or an external clit vibrator, like Le Wand Deux (which is also easy to manipulate). Or, apply pressure to the spot between your pubic mound and your belly.


15 Foods That Cause Constipation

Constipation is a common problem where people find it difficult to have bowel movements. Constipation medically is defined as less than three bowel movements per week. If a person has less than one bowel movement per week, they are considered to have severe constipation. Symptoms of bloating, gas, or pain passing bowel movements may accompany constipation.

What foods cause constipation?

Just as there are many foods you can eat to help prevent or relieve your constipation, there are foods that can have a binding effect that can make your constipation worse. These are 16 foods to avoid when you are constipated.

Top 12 Foods for Constipation Relief

Here is a list of 12 foods to eat to help relieve constipation.

Bananas

Bananas are a conundrum when it comes to constipation foods to avoid. It & # 39s a matter of timing: Unripe bananas can cause constipation ripe bananas can help relieve constipation.

  • Unripe or under-ripe green bananas cause constipation because they still have a lot of starch, which can be hard for the body to digest.
  • Bananas also contain dietary fiber (pectin), which draws water from the intestines toward the stool.

If someone is already dehydrated, this can make constipation worse.

Babies can also get constipated if they eat too many bananas. Moderation and a variety of fruits and veggies for your little one is the key.

Chewing gum

It is not true that if you swallow a piece of gum it takes seven years to digest. However, it is true that if you swallow many pieces of gum in a short time, or if you swallow several pieces of gum with other indigestible foods such as seeds, this can create a mass that in rare cases, blocks the digestive tract. This digestive blockage can cause constipation.

Children under age 5 should not chew gum at all, and if you do chew gum, stick to just one or two pieces a day - and throw it out when you & rsquore do chewing.

Caffeine

Like bananas, caffeine can go either way.

    is a stimulant that can make a person have more bowel stools or in excess, diarrhea.
  • If a person is dehydrated, the caffeine in coffee, black tea, colas, and chocolate can make constipation worse.

Gluten

    is a protein found in wheat, rye, and barley.
  • Gluten doesn & rsquot cause constipation in everyone but it can be problematic for some people who have sensitivity or allergies to it, or who have an autoimmune disorder called celiac disease.
  • Those with celiac disease must avoid all gluten-containing products.
  • If you think you have non-celiac gluten sensitivity and it may be causing your constipation, talk to your doctor.
  • There are many gluten-free foods available to enjoy that can replace the breads and pastas that typically contain gluten.

White rice

White rice can cause constipation. There is a big difference between white rice and brown rice.

  • White rice can lead to constipation because the husk, bran, and germ have been removed. That's where all the fiber and nutrients are!
  • Brown rice can help relieve constipation because the husk, bran, and germ have not been removed.
  • Brown rice is a good source of whole grains and contains about 3.5 g of fiber and 5 grams of protein in 1 cup.

Persimmon

  • Persimmon is a popular fruit in Asia, though not as commonly known in the U.S.
  • Sweet persimmons are usually OK, but more astringent persimmons contain high amounts of tannins, which can slow the movement of food through the intestines, and aggravate constipation.
  • If you do eat persimmons, stick to the sweet variety.

QUESTION

Red meat

There are plenty of reasons to avoid red meat. Red meat can make a person constipated, and it can cause constipation for several reasons. Red meat:

  • Is high in fat, so it takes longer for the digestive tract to process it
  • Has tough protein fibers that can be difficult for the stomach to digest
  • Is rich in iron, which can be constipating

Limit intake of red meat to avoid constipation.

Latest Digestion News

Daily Health News

Trending on MedicineNet

White bread

While whole-grain bread may help relieve constipation, white bread can cause or worsen it. This also applies to other products with a lot of white flour such as bagels, crackers, and pretzels. Unlike whole grains, white flour has no fiber. These foods are heavy on starch and can back you up. Remember to choose whole grains.

SLIDESHOW

Alcohol

Similar to caffeine, alcohol also can contribute to constipation. For example, alcohol

  • is dehydrating, and
  • it can slow digestion and irritate the bowel, which can cause constipation symptoms.

Limit alcohol intake, and alternate one alcoholic beverage with a glass of water or even a sports drink (such as Gatorade or Powerade) in between each alcoholic drink.

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Chocolate

Chocolate is a no-no, especially for people who suffer from irritable bowel syndrome (IBS).

  • It is thought that a large amount of fat in chocolate can slow the digestion process.
  • It is believed this happens by slowing down muscle contractions (peristalsis) and thus slowing foods moving through the bowel.
  • In one study, researchers in Germany asked people who had constipation to name the foods they thought caused it. Chocolate was mentioned most frequently.

Some supplements

Many people take iron and calcium supplements because they are trying to stay healthy, but the same supplements could be the cause of constipation. Ideally, a healthy, balanced diet should provide all of the nutrients a person needs. If your health care provider recommends you take these supplements (for example, people with anemia need iron, and women who are at risk for osteoporosis may need calcium) remember to add foods with additional fiber to your diet to help with constipation.

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Dairy products

In large quantities, dairy products, such as milk, cheese, yogurt, and ice cream, can cause many people to become constipated. It could be due to the dairy itself or a combination of things. However, the lactose in dairy can cause increased gas and bloating that can make a person feel even worse if things aren't moving through properly.

One study of Iranian children, ages 1 to 13, found that dairy products could be the cause of their constipation. Almost all the children (80%) who eliminated cow & # 39s milk and milk products from their diet had more regular bowel movements.

Fast food

All those burgers and fries are low-fiber and high in fat. Fried foods contribute to constipation. Not to mention fast foods often don't have much nutritional value on top of it.

Instead of a fast food burger and fries try these:

  • Make burgers at home from lean ground turkey, or even better, try a veggie patty and put it on a whole grain wheat bun.
  • Sweet potatoes are rich in soluble fiber, with plenty of nutrients, and help relieve and prevent constipation. So swap traditional French fries for baked sweet potato fries. Leave the skin on because it has the best fiber benefits!

Processed foods and frozen dinners

Along with fast foods, processed foods contain little nutrition and usually a lot of fat. Many contain a lot of salt as well. Examples of foods to avoid include

All of these foods can cause constipation by slowing down the digestive system. Try snacking on fruits and veggies and foods in their whole natural form, and make sure to drink enough water to help keep the digestive system working normally.


In 1823, chemist Joseph Terry joined a York sweets company, where he developed new lines of chocolate, candied peel, and marmalade. [1] In 1830, he became sole owner of the business [2] and following his death it was eventually passed to his sons, including Joseph Jr. who managed the company. [3] In 1895, it became Joseph Terry and Sons Ltd., with directors including Joseph Jr. and his own son Thomas. [4] The company opened the Art Deco-style factory known as Terry's Chocolate Works [5] [6] in 1926, and began launching new products. [7] These included the Dessert Chocolate Apple (1926), Terry's All Gold (1931) and the Chocolate Orange (1932). [8] At the onset of World War II, confectionery production was immediately halted. The factory was taken over by F. Hills and Sons of Manchester as a shadow factory to manufacture and repair aircraft propeller blades. With the factory handed back to the post-war company, production was difficult due to continued rationing in the United Kingdom, and limited imports of raw cocoa. In 1954, production of the chocolate apple was phased out in favor of increased production of the chocolate orange. [7] In 1979, Terry's launched the Chocolate Lemon, but it was withdrawn three years later. [8]

In the North American market, where it has had a variety of importers over the years, it was briefly sold as a Tobler (maker of the Toblerone) product.

Chocolate oranges appeared on the South Korean market in the GS25 chain of convenience stores in 2017.

2005 saw the closure of the Terry's factory in York, and Chocolate Orange manufacturing was moved to continental Europe by then-owner Kraft Foods. [9] Following the 2016 sale of the brand by Mondelez to investment company Eurazeo, manufacture was consolidated in 2018 in Strasbourg, France, as a product of Carambar & amp Co. [10]

The Terry's Chocolate Orange comprises an orange-shaped ball of chocolate mixed with orange oil, divided into 20 segments, similar to a real orange, and wrapped in orange-skin patterned foil. When packaged, the segments are stuck together firmly in the center therefore, prior to unwrapping, the ball is traditionally tapped severely on a hard surface to cause the segments to separate from each other (dubbed "Tap and Unwrap" or "Whack and Unwrap" ).

Spin-offs Edit

There have been a number of spin-off products, currently including:

  • Chocolate Orange bar: a bar of six segments, initially produced with smooth vertical segments (similar to a Toblerone bar), then, later, with textured segments that mimic those of the traditional orange shape.
  • Chocolate Orange minis: a bag of small segments
  • Chocolate Orange White Eggs: egg-shaped white chocolate versions of Chocolate Orange that were available for one Easter
  • Segsations: individual segments of chocolate in different flavors, including: milk chocolate, puffed rice, honeycomb, cornflake and a "double seg" of layered milk and dark chocolate, all flavored with orange oil.
  • Segsations Mini Eggs: individual foil-wrapped eggs of chocolate in same flavors as Segsations, for Easter
  • Chocolate Orange - Egg & Spoon: a milk chocolate egg filled with an orange fondant filling (similar to Cadbury's Creme Egg)

The Chocolate Orange product is known for its unusual marketing, which is usually at its heaviest around Christmas. At one time it was estimated that the Chocolate Orange was found in a tenth of British Christmas stockings. [11] Actress Dawn French has fronted numerous campaigns for the brand, often in a posed scene of defending and hiding "her" Chocolate Orange from others. Famous marketing phrases include:

  • Tap it and unwrap it (since replaced with "whack and unwrap")
  • It's not Terry's, it's mine
  • Don't tap it. Whack it!

More recent advertisements (after the rebranding) do not feature French and contain the new slogan "Round but not round for long" (some include the Countdown timer music). The newest advertising campaign in the United Kingdom features various situations in which people are trying to break the segments of their Terry's Chocolate Orange apart with the slogan "Smash it to pieces, love it to bits".

A new advert in 2020, featuring voiceover by Brian Blessed, explains how the Chocolate Orange is a catalyst for "British Unsquaredness", along with a new slogan, "Deliciously Unsquare".

  • Terry's Dessert Chocolate Apple (1926–1954 precursor to the Orange) [8]
  • Terry's Chocolate Lemon (short-lived 1979-1980s variant) [8]
  • Terry's Chocolate Orange Dark (formerly 'Plain')
  • Terry's Chocolate Orange Milk
  • Terry's Chocolate Orange Snowball (white chocolate)
  • Terry's Chocolate Orange Mint (discontinued 2012)
  • Terry's Chocolate Orange Toffee
  • Terry's Chocolate Orange Bars (chocolate bars, either individual or sharing bar)
  • Terry's Chocolate Orange Mini segments / Segsations (individually wrapped segments)
  • Terry's Chocolate Orange White Egg
  • Terry's Chocolate Orange Flavor Carte D'Or ice cream (no longer in production)
  • Terry's Chocolate Orange Tangy
  • Terry's Chocolate Orange Cookies
  • Terry's Chocolate Orange Exploding Candy
  • Terry's Chocolate Orange Siesta
  • Terry's Chocolate Orange Hazelnut
  • Terry's Chocolate Orange Raspberry
  • Terry's Chocolate Orange White Chocolate Smasher
  • Terry's Chocolate Orange Toffee Crunch
  • Terry's Chocolate Orange Birthday Cake
  • Terry's Chocolate Orange Orange
  • Terry's Chocolate Orange Ice-Creams (currently sold as limited edition)

On 29 May 2016, the UK product size was reduced from 175g to 157g by changing the molded shape of each segment to leave an air gap between each piece. Despite this, the price doubled in some retail outlets. [12] This, along with changes to products such as Toblerone chocolate, is cited as an example of Shrinkflation in Britain following economic uncertainty around Brexit. [13]


You can’t beat the classics. Crunchy Breaded Fish Sticks are perfectly crispy, making them the perfect intro for seafood-reluctant family members.

  • High quality, WILD-CAUGHT Pollock
  • QUALITY INGREDIENTS with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and tested mercury safe
  • DELICIOUS AND QUICK TO YOUR TABLE
Kid Friendly time saving

Conventional Oven

  • UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
  • 1. Preheat oven to 450ºF.
  • 2. Arrange on metal baking pan.
  • 3. Bake 15-17 minutes total * Flip after 10 minutes.
  • For extra crunch or cooking more than 8 fish sticks, add 3 minutes to the cooking time.
  • * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING.

Microwave Oven (1100 Watts **)

  • UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
  • For more than 8 sticks, conventional oven directions are recommended.
  • 1. Arrange fish sticks in a single layer on a microwavable plate lined with parchment paper (DO NOT use wax paper).
  • 2. Microwave on HIGH according to the chart below.
  • 3. CAUTION: FOOD AND PLATE WILL BE HOT! Let cool in microwave before serving.
  • Microwave Cook Times *
  • 4 Sticks: 1 minute, FLIP, 30 seconds
  • 8 Sticks: 2 minutes, FLIP, 1 minute
  • * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING.
  • ** Note: For lower wattage microwaves, microwave an additional 1:30 minutes.

AIR FRYER (1500W **):

  • 1. Place 8 sticks (or less) in the air fryer basket.
  • 2. Fry at 400 ° F for 7-10 minutes *.
  • * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING.
  • ** Directions were developed using two servings in a 1500W Air Fryer without oil. Air fryers can have varying operation methods and wattages. Lower wattage air fryers may require more cooking time.
  • Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

Nutrition Facts

INGREDIENTS: Alaska Pollock fillets, breadcrumb coating, vegetable oil.

Alaska Pollock fillets
Breadcrumb coating
Wheat flour, water, yellow corn flour, sugar, salt, onion powder, whey, yeast, baking powder (baking soda, sodium aluminum phosphate, cream of tartar), natural flavor.
Vegetable oil
Canola and / or soybean oil.
CONTENTS: POLLOCK, WHEAT, MILK.

Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

Calories 230
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
trance Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 20mg 7%
Sodium 430mg 19%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 2g
Includes 1g Added Sugars 2%
Protein 10g 20%
Vitamin D 0mcg 0%
Calcium 17mg 2%
Iron 0mg 0%
Potassium 209mg 4%
* The% Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
110mg of EPA and DHA Omega-3 fatty acids per serving
* Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily values ​​may be higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g

CONVENTIONAL OVEN

  • UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
  • 1. Preheat oven to 425 ° F.
  • 2. Arrange on metal baking pan.
  • 3. Bake 11-14 minutes total * Flip after 8 minutes
  • For extra crunch or if cooking more than 20 fish sticks, add 2 minutes to the cooking time.
  • * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING

MICROWAVE OVEN (1100 WATTS **) + OVEN BROILER

  • For more than 12 sticks, traditional cooking directions are recommended.
  • 1. Arrange fish sticks in a single layer on a microwave-safe dish and cook on HIGH for 1 minute.
  • 2. While microwaving, move oven rack to MIDDLE of oven.
  • 3. Turn oven on Broil setting (HI or 550 ° F). Preheat oven for only 1 minute.
  • 4. DEPOSIT: HOT! Transfer fish sticks onto metal baking pan and broil according to the below.

6 Sticks

12 Sticks

  • *** Note: For lower wattage microwaves, microwave for an additional 30 seconds. * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING

Nutrition Facts

INGREDIENTS: Minced Pacific Whiting, breadcrumb coating, vegetable oil.

Calories 180
% Daily Value *
Total Fat 8g 10%
Saturated Fat 0.5g 3%
trance Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg 5%
Sodium 240mg 10%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 2g
Includes 1g Added Sugars 2%
Protein 8g
Vitamin D 0mcg 0%
Calcium 10mg 0%
Iron 0mg 0%
Potassium 170mg 4%
* The% Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
110mg of EPA and DHA Omega-3 fatty acids per serving
* Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily values ​​may be higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g

CONVENTIONAL OVEN

  • UNCOOKED. KEEP FROZEN UNTIL READY TO COOK.
  • 1. Preheat oven to 425 ° F.
  • 2. Arrange on metal baking pan.
  • 3. Bake 11-14 minutes total * Flip after 8 minutes
  • For extra crunch or if cooking more than 20 fish sticks, add 2 minutes to the cooking time.
  • * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING

MICROWAVE OVEN (1100 WATTS **) + OVEN BROILER

  • For more than 12 sticks, traditional cooking directions are recommended.
  • 1. Arrange fish sticks in a single layer on a microwave-safe dish and cook on HIGH for 1 minute.
  • 2. While microwaving, move oven rack to MIDDLE of oven.
  • 3. Turn oven on Broil setting (HI or 550 ° F). Preheat oven for only 1 minute.
  • 4. DEPOSIT: HOT! Transfer fish sticks onto metal baking pan and broil according to the below.

6 Sticks

12 Sticks

  • *** Note: For lower wattage microwaves, microwave for an additional 30 seconds. * FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165 ° F OR HIGHER BEFORE SERVING

Nutrition Facts

INGREDIENTS: Minced Pollock, breadcrumb coating, vegetable oil.

Minced Pollock

Breadcrumb coating
Wheat flour, water, sugar, salt, whey, yeast.

Vegetable oil
Canola and / or soybean oil.
CONTENTS: POLLOCK, WHEAT, MILK.

Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.


What Type of Surgery Do I Need?

Surgery can relieve your pain and restore function to your shoulder. Some are done on an outpatient basis. For others, you may need to stay in a hospital.

The most common types are:

Arthroscopic repair. After making one or two very small cuts in your skin, a surgeon will insert a tiny camera called an arthroscope and special, thin tools into your shoulder. These will let them see which parts of your rotator cuff are damaged and how best to fix them.

Open tendon repair. This surgery has been around for a long time. It was the first technique used to repair the rotator cuff. If you have a tear that’s very large or complex, your surgeon may choose this method.

Continued

A large incision is made in your shoulder, then your shoulder muscle is detached so the surgeon has direct access to your tendon. This is helpful if your tendon or shoulder joint needs to be replaced.

Continued

Both of these surgeries can be done under general anesthesia, which allows you to sleep through the whole thing. They can also be done with a “regional block,” which allows you to stay awake while your arm and shoulder stay numb.

You can talk to your doctor ahead of time about the type of anesthesia you prefer.


Now that you have an idea of ​​what pairs with what, let & # x27s explore more. If you want to take a deeper dive and start creating your own food and beer pairing ideas, hereâ & # x20AC; & # x2122; s what to consider.

Some chefs and sommeliers attempt to find commonalities, pairing, say, a spicy Thai dish with a spicy pale ale (could also be a fruit-fruit or chocolate-chocolate synchronization, etc.). The idea is that there is a pleasant echo. Notes in one sip evoke flavors in the past or future bites. The opposite approach suggests that contrasting flavors are pleasing in a ying-yang sort of way: A dry, bitter stout classically pairs with oysters, perhaps & quotcutting through & quot the sweetness of the shellfish. Sweet and salty always work wonders. Remember that dominant food flavors can come from the protein (like beef), the sauce (such as a cream sauce), or the method of preparation (grilling, for example).

Some people say lager is like white wine and ale is like red. A corollary of that concept: that beer hops (as in a nice bitter IPA) function like wine acids (found in, say, a Sauvignon Blanc or a Chianti) in food pairings. Both cut through fattiness and oiliness, and even saltiness. Imagine them both as providing the lemon in, or acid counterpoint to, a fish dish. These are oversimplifications, but there are a few fundamental differences between lager and ale (the two main types of beer) worth contemplating: Ales tends to be fruity and robust, while lagers are crisp and comparatively delicate.

In terms of body, there are three types of beer (like wine): light, medium, and heavy. Generally you can pair light dishes with light beer and heavy dishes with heavy beer. For reference:

Wines: Sauvignon Blanc, Pinot Noir, Barbera, Pinot Grigio
Beers: Lager, Pilsner, Wheat

Wines: Merlot, Zinfandel, Syrah
Beers: Ale, IPA, Bock

Wines: Cabernet Sauvignon, Malbec, Oaky Chardonnay
Beers: Stout, Porter, Barleywine

Bubbles cut through fried and fatty foods, so opt for more carbonization when eating richer foods. Pizza, for example, is a greasy match made in heaven and requires something that will stand up to the acids in the tomato and cut through the fatty cheese but not overwhelm the dish. Stouts and porters are too heavy. Wheat beers might be a little light or fruity. Ales, pilsners, and lagers are your best bet: Hops stand up to the cheese, while bubbles cleanse the palate. Note that beer can taste syrupy if itâ & # x20AC; & # x2122; s too warm. Itâ & # x20AC; & # x2122; s best served between 40 ° F and 50 ° F. (Note: some fridges get even colder than 40 ° F, so you might consider leaving a beer out for 15 minutes before serving.). Finally, timing really is everything. If youâ & # x20AC; & # x2122; re pairing a whole meal with different beers, course by course, dish by dish, make sure to start with a light beer and work your way toward darker beers. If you don & # x27t, you may overwhelm your palate early on and miss some of the subtler notes and aromas of delicate beers.

Many people think if youâ & # x20AC; & # x2122; re having Mexican food, itâ & # x20AC; & # x2122; s a safe bet that a Mexican beer will pair well. The truth is: Most restaurants offer only a small selection of beers and mostly because that's what people are used to seeing on a menu. Mexican Tecate, Thai Singha, Indian Kingfisher, and Chinese Tsingtao are all great European pilsner-style beers, but they're not universal pairing solutions for all dishes from their respective countries. (Some of these brands are actually brewed in the U.S. or Canada anyway.) Beer experts advocate stronger and fruitier flavors when dining on spicy fare: ales, Hefeweizens, and wheat beers in particular. No matter what type of beer you choose, the coldness will feel good against hot food.

If you love pale ale, you'll probably like it with anything you eat. And you know what? There's nothing wrong with that. Experiment: There are no wrong answers.


Video: Fish Fingers and theyre BAKED! (June 2022).