SacFoodies

Are you looking for the best pancakes in Sacramento? We're the city that is home to the Pancake Circus for 58 years, but their pancakes are so-so. You'll find the Sacramento's best breakfast at restaurants like Bacon & Butter, where the chefs believe in hands-on artisan cooking. They make everything from scratch and shop at local farmers markets for the finest, freshest ingredients. The restaurant is recognized by several publications, and the Sacramento Bee says that the "menu is robust and the food is unlike anything else in town." The pancakes, perfectly cooked, made-from-scratch buttermilk pancakes in rotating flavors like blueberry ricotta and pumpkin bacon that just might be the best flapjacks in town are a customer favorite, and they're topped with maple syrup, diced fruit, and whipped butter.

What do you need to make your own sushi? I'm always up for a date to a sushi restaurant , but what if you're trying to eat more meals at home? How hard is it to make sushi? What do you need to get started? Have you ever come into a Japanese restaurant and found yourself stunt at a numerous options in their long lists of sushi? Do you want to make sushi at home or at special occasion? If you answer yes to any of the above questions and possibly any other, then this is the article for you. Beware though, you will be hitting a wall of text (and pictures) on various different types of sushi, but hopefully you will get a clearer pictures on all the sushi variety, their ingredients, terms/names and sidekicks. Most Sushi beginners tend to confuse between sushi and sashimi. Just remember that while sushi is the piece with seasoned rice and toppings, sashimi is just the “meat” itself, often raw. Zushi or sushi? You would come across this occasionally. They’re both correcte

Who doesn't love the taste of a tender steak fresh off the grill? A great-tasting steak begins with a good cut of meat. Use this guide to get the meaty details you need! Whether you're barbecuing at home or ordering at a great steakhouse restaurant , here' what you need to know. PORTERHOUSE This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone. T-BONE A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal. FLAT IRON The flat iron is nestled into a tender area of the shoulder, so it's an exception to the rule that shoulder steaks are always tough. Plus it's cheap. FILET MIGNON Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it's really the tenderness you are buying. BONE-IN RIB EYE This incredibly tender and succulent steak includes an actual rib, which ad

It's shocking how quickly a Chinese takeout bill can tally up, but it’s equally as shocking how easy your favorites are to make at home. So it pays to have these real-deal recipes in your pocket—literally. From General Tso’s chicken and steamed dumplings to super easy egg foo yung, we’ve got a full menu of entrees and apps to satisfy all your Chinese food cravings just as if they came from a top Chinese restaurant . Lemongrass Chicken Potstickers Wrapped in tender gyoza skins and pan fried until golden brown, these perfect potstickers are filled with a bright flavor burst of lemon chicken and taste downright amazing. General Tso's Chicken With its crispy fried coating and sweet and spicy sauce, this delicious dish is a staple on almost every Chinese restaurant menu in America. So it’s no wonder we wanted to learn the secrets to making it ourselves. Luckily, it’s easy to recreate at home which means you can have General Tso’s chicken anytime you want. Slow-Cooker

Brazil is the largest country in South America. Brazil is the only country in South America that speaks Portuguese. Brazil is the 5th largest country in the world by both land area and population. The population in 2012 was around 194 million people. Millions of tourists visit Brazil every year. At a Brazilian restaurant you might want to try 1. Barbecued meat Brazil and Argentina both claim to be South America’s barbecue champion. And while each country takes a different approach to its meat, from the cuts to the accompaniments, some things remain the same – namely, the ogre-sized quantities of meat, best appreciated at a leisurely pace and with an elasticated waistband. In Brazil, premium cuts (the most popular being picanha, or rump cap) are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky c