All you can eat BBQ on Tuesdays Vancouver WA

Need BBQ? We have it and it's all you can eat!

Join us!  Visit http://www.bonessteak.com or call us for more information at (360) 723-0810.

Seafood and wine pairings

 

Scallops

Additions from readers:

Hermitage blanc is the classic French match with grilled or fried scallops. Zippy chardonnays (Grand cru Chablis), rieslings (German Kabinett, Pacific Northwest), Austrian grüner vertliners, Spanish Rias Baixas and Portugese white Vinho verde are more affordable alternatives. Scallops in cream sauces require richer whites, such as top-drawer Graves and Burgundies, New World chardonnays or German Ausleses and Spätleses. — Craig Schweickert

Shellfish

Sancerre and Muscadet from the Loire are exceptionally suited to oysters, perhaps because shellfish are an important part of the local cuisine and the wine evolved to match.
Shrimp work well with crisp whites like White Bordeaux (and Sauvignon Blanc in general) or with leaner Chardonnays like Chablis.

Pick a fatter, buttery Chardonnay to match lobster, and a slightly sweet white – Riesling might be ideal – to quaff with crab.

Surf and turf

This classic luxury dinner poses a dilemma because surf (lobster) really works best with a rich white like a big Chardonnay, while turf (beef) calls out for a dry red like a Cabernet Sauvignon or Merlot.
About all you can do is decide which wine you like best and accept that it's not going to go as well with half of the main entree; or if the event is festive and you're having a crowd, say the heck with it and serve both!

You can also go with a very good Champagne or other sparkling wine, which would be great with lobster and fairly good with the beef, but it's still pretty hard for me to imagine enjoying a really good steak without a fine red wine.

Bones Steakhouse
http://www.bonessteak.com

6 Simple Tricks To Eat More Mindfully

Whenever anyone tells me they eat healthy but still can’t lose weight, I ask them if they practice mindful eating. Most people just stare back at me blankly, wondering what on earth I’m talking about!

The fact is there is an "art" to eating healthy!  Here are 9 simple tricks!

1. Chew 25 times

Chewing is probably the simplest and most effective way develop the habit of eating mindfully.
I recommend 25 chews per bite here, but likely anything over 20 chews will provide a benefit. The most important part is that you choose a number and count your chews until you reach it. The number itself is less consequential.

2. Eat every thing with chopsticks for a week
Even if you grew up with chopsticks as your primary utensil, you’ve probably never used them to eat a sandwich or a bag of chips.

3. Try to identify every ingredient in your meal
Trying to taste and identify all the different ingredients in your meal is another great way to focus on the present moment and eat more mindfully. This is particularly fun at restaurants, when you didn’t make the food yourself. An added bonus of this technique is it may also help you become more creative in the kitchen.

4. Put your food on a plate
It may sound obvious, but eating out of a bag is not a very mindful practice. Get in the habit of placing even small snacks and desserts on a plate before you eat them. This will force you to acknowledge exactly what and how much you will be eating.

5. Sit at a table
Once your food is on a plate, you may as well go the extra mile to sit at a table. Formalizing your dining experience can help draw your attention to your food and your eating habits.

6. Eat in Silence
Put away your phone, turn off the TV! ny sensation that you experience outside of taste and smell while you’re eating can distract you and make mindful eating more difficult.

Why game meat is better for your diet!

Bones Steakhouse just recently ran a menu that was all "game" meats and boy was it a hit!  No wonder considering all the good benefits to eating game meat!

Adding wild game meat, such as kangaroo, elk, bison, rabbit, turkey and so on, may not sound appetizing at all, especially since staples like chicken, beef and pork have always been the primary sources of meat. However, if you would take time to find out the health benefits of game meats, you might be delighted enough to give this exotic meat a try. 

Less Fat

One thing that people are always worried about with pork and beef is the high amount of fat that it contains. Excessive fat, as we all know, contributes to health problems like hypertension, high cholesterol levels, heart disease and so on. Wild game is known to be leaner because wild animals are obviously more active than their domestic counterparts.

While domestic animals contain 25 to 30 percent body fat, wild game animals only have 4.3 percent. Imagine that huge discrepancy and how much that would make a difference on your overall health. Not only that, the fat found in wild game animals is only polyunsaturated, which is good cholesterol that can offset the adverse effects of bad cholesterol that is usually found in domestic animals. 

Higher Nutritional Value

Aside from EPA, wild game has a higher nutritional value overall. For one, it is very rich in protein, which is essential for metabolism, energy, digestion, and proper growth and repair of muscles, bones and tissues. Other than protein, wild game also contains B vitamins, iron and zinc. The iron that wild game contains is heme iron, which is the form that is most easily absorbed by the body. 

Safe Handling and Preparation

Aside from the nutritional benefits of wild game meat, they are also beneficial in terms of handling and preparation. Wild game meats do not contain artificial preservatives that are harmful to the body. They have not been raised with hormones or steroids to make them meatier and heavier. They are obviously the more natural option.

Indeed, wild game meats have various health benefits. Because of this, it would be great to include game meats in your diet. Just make sure that you cook and prepare it thoroughly to ensure that the meat will be free from microorganisms before you consume it.

How to Quickly Ripen an Avocado!

Bones Steakhouse Tips and Tricks!

Finding a ripe avocado at the supermarket is hit or miss, so what can you do if you need an avocado right away? Bones Steakhouse shared a food science tip for quickly ripening avocados with help from an unexpected source: a banana!

Ripe bananas release a lot of ethylene, the hormone that triggers ripening in mature fruit, so placing one in a closed paper bag with your under-ripe avocados will speed up the process. I tried it with a couple avocados that were just beginning to soften, and within 24 hours, they were perfectly soft and ready to eat.

Apples are another fruit that release a good amount of ethylene, so this would also work with a ripe apple.

Onions aren't just for cooking!

6 Little-Known Uses for Onions

Remove rust from knives
Forget about using steel wool or harsh chemicals — how’s this for an easy way to get the rust off your kitchen or utility knives? Plunge your rusty knife into a large onion three or four times (if it’s very rusty, it may require a few extra stabs). The only tears you shed will be ones of joy over your rust-free blade.
Eliminate new paint smell
Your bedroom’s new shade of paint looks great, but the smell is keeping you up all night. What to do? Place several freshly cut slices of onion in a dish with a bit of water. It will absorb the smell within a few hours.
Correct pet “mistakes”
If Rover or Kitty is still not respecting your property — whether it be by chewing, tearing, or soiling — you may be able to get the message across by leaving several onion slices where the damage has been done. Neither cats nor dogs are particularly fond of “eau de onion,” and they’ll avoid returning to the scene of their crimes.
Soothe a bee sting
If you have a nasty encounter with a bee at a barbecue, grab one of the onion slices intended for your burger and place it over the area where you got stung. It will ease the soreness. (If you are severely allergic to bee or other insect stings, seek medical attention at once.)
Use as smelling salts
If you happen to be with someone at a party or in a restaurant who feels faint — and you don’t normally carry smelling salts in your pocket — reach for a freshly cut onion. The strong odor is likely to bring him around.
Use as a natural pesticide
Whip up an effective insect and animal repellent for the flowers and vegetables in your garden. In a blender, puree 4 onions, 2 cloves garlic, 2 tablespoons cayenne pepper, and 1 quart water (1 liter). Set the mixture aside. Now dilute 2 tablespoons soap flakes in 2 gallons (7.5 liters) water. Pour in the contents of your blender, shake or stir well, and you have a potent, environment-friendly solution to spray on your plants.



Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak
 

5 tips for making delicious stuffing

 

Planning on serving stuffing at your holiday dinner? Follow these tips for a delicious dish your guests won't forget

1. Consider something other than bread. While it is the most common base, lots of other things can be used when making dressing or stuffing (technically, it’s called dressing if baked in a pan, and stuffing if cooked inside poultry or meat). For variety, search out recipes that use brown rice, quinoa or barley.
2. Sauté the veggies first. Cook all the vegetables in a pan before adding them to your base ingredient. Though the stuffing will cook further in the oven, it should be mostly cooked prior to going in—who wants to chew on a hard carrot chunk when eating stuffing?
3. Pair the herbs. I’m a purist when it comes to herbs and always use fresh over dried. But dried herbs are just fine—and using the right ones in a stuffing will bring out the flavour of the particular meat or fish it’s being served with. For example, sage works well with turkey; dill with fish; rosemary with beef, lamb or pork; and thyme with chicken.
4. Add moisture. If you’re making dressing rather than stuffing, be sure to add 
a little liquid to impart flavour and moisture. I use low-sodium chicken stock rather than butter or water; it has flavour but little fat.
5. Crisp it up. If you’re a fan of crispy pieces, finish cooking your stuffing or dressing under the broiler. But be sure to stir it occasionally to ensure that it doesn’t burn.

Reference Best Health




Bone's Steakhouse
http://www.bonessteak.com
Visit out Facebook at
http://www.facebook.com/bonessteak