Author: Ricardo Davis

Hello! My name is Ricardo Davis and I'm a food blogger. I'm not a professional cook, but that doesn't mean I don't have some good strategies and ideas. There are a lot of simple and practical things on the site about heating, freezing, dehydrating and so on. It was written by chefs, food experts, home cooks, and me.

Sides for Pork Tenderloin: Elevate Your Culinary Experience

Ricardo Davis

The article discusses ten different side dishes that can be served with pork tenderloin. The sides mentioned are:

1. Roasted Garlic-Parmesan Fingerling Potatoes
2. Chopped Brussels Sprout Salad
3. Merritt’s Butternut Squash Gratin
4. Fig and Arugula Salad
5. Chef John’s Perfect Polenta
6. Butternut Farro Salad with Blood Orange Vinaigrette
7. Roasted Garlic Cauliflower
8. Lemon Pea Salad
9. Heirloom Tomato Salad with Rosemary
10. Braised Brussels Sprouts with Bacon

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Discover the Best G Fuel Flavors to Supercharge Your Gaming Experience

Ricardo Davis

– Each serving of Energy Formula powder contains 140 mg of caffeine.
– Energy Formula powder is focus amino-fortified and packed with antioxidants.
– Energy Formula powder is vitamin-fortified with Vitamins C, E, B12, and B6.
– G FUEL Can contains 300 mg of caffeine.
– G FUEL Can is sugar-free and calorie-free.
– G FUEL Can contains proprietary energy and focus-enhancing complexes.
– G FUEL Hydration Formula and 17 oz Sparkling Hydration bottles are calorie-free, sugar-free, and caffeine-free.
– G FUEL Hydration line includes the focus-enhancing amino acid L-Tyrosine.
– G FUEL Hydration line includes vitamins C, E, B12, and B6.
– G FUEL Hydration line includes electrolytes to promote hydration.
– Collaboration flavor of GFuel with lychee and strawberry combination is enjoyable.
– Lychee flavor is not as strong in the canned version.
– Lack of carbonation in the canned version is a downside.
– Author appreciates the clean artwork on the GFuel tub.
– Kamehameha GFuel Can is a good option according to the author.

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Unlocking the Delicious Secrets: Reheat Pizza in Toaster Oven

Ricardo Davis

List for Reheating Pizza in a Toaster Oven:

1. Step-by-step guide for reheating pizza in a toaster oven
2. Lower temperature of 325°F
3. Preheating the toaster oven is not necessary
4. Reheat or Leftovers function
5. Bake function with convection
6. Air-Fry function for a tastier pizza
7. Place leftover slices in a single layer in a pan
8. Middle or lower position of the toaster oven rack
9. Select preferred function and temperature
10. Heat for about 5 to 8 minutes
11. Check pizza after 4 minutes, especially for thin crust
12. Thin crust pizza can be ready in 4 to 5 minutes
13. Toasting for single slices (3 to 4 minutes)
14. Hand-tossed slices ready in 6 to 8 minutes in larger toaster ovens
15. Up to 10 minutes in smaller non-convection ovens

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How Big is a 10 Inch Pizza Compared to Other Sizes?

Ricardo Davis

– A 10-inch pizza has a diameter of 10 inches and a surface area of approximately 78.5 square inches.
– A 10-inch pizza is considered a medium-sized pizza, perfect for a small gathering or a dinner for two.
– A 10-inch pizza is typically cut into 6 slices, but it can be cut into 8 pieces depending on preference.
– In centimeters, a 10-inch pizza is approximately 25.4 centimeters in diameter.
– Each slice of a 10-inch pizza is approximately 13.09 square inches in size.
– A 10-inch square pizza can yield anywhere from 4 to 8 slices, assuming even slicing and equal slice sizes.
– For a 10-inch pizza, use around 1/4 to 1/3 cup of pizza sauce as a general guideline.
– A 10-inch pizza typically has around 6-8 ounces of cheese.
– The weight of a 10-inch pizza can vary depending on factors such as crust thickness, toppings, and dough type.
– A regular 10-inch cheese pizza with a thin crust typically weighs between 0.5 and 0.75 pounds (227 to 340 grams).
– A 10-inch pepperoni pizza could weigh between 0.75 and 1 pound (340 to 454 grams).
– A 10-inch pizza can generally feed around two to three people, depending on their appetites.
– The calorie count of a 10-inch pizza depends on factors such as toppings, crust, and thickness. On average, a 10-inch pizza with a thin crust and few toppings has around 850-1000 calories, while a thick and stuffed crust pizza with many toppings can have up to 2000 calories.
– Nutritional information per slice (approximate): calories 200-350, total fat 8-15 grams, saturated fat 3-6 grams, trans fat 0 grams, cholesterol 10-30 milligrams, sodium 300-700 milligrams, total carbohydrate 20-30 grams, dietary fiber 1-2 grams, sugars 1-4 grams, protein 7-15 grams.
– Tips for cutting a 10-inch pizza include using a sharp pizza cutter or knife, allowing the pizza to cool before cutting, making a center mark for even slices, cutting from the center outward, rocking the cutter, and using a cutting board or pizza peel.
– Many pizzerias offer 10-inch pizzas as a standard size on their menu, along with other size options.

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How long to smoke brisket at 225 for tender, flavorful meat: expert tips

Ricardo Davis

– When smoking brisket at 225 degrees Fahrenheit, the recommended cook time is 1.5-2 hours per pound.
– A 12-pound brisket would take 18-24 hours to smoke, a 15-pound brisket would take 22.5-30 hours, and an 18-pound brisket would take 27-36 hours.
– It is important to monitor the brisket’s internal temperature, and once it reaches 190-200 degrees Fahrenheit, it is ready to be removed from the smoker.
– Brisket comes from the lower chest of a cow and has two sections: the point and the flat.
– The point is thicker and fattier, while the flat is mostly meat and connective tissue.
– Brisket can be sold as a “flat” or “half” brisket, or as a “full-packer” which includes both the point and the flat.
– Brisket should be cooked slowly at a low temperature to prevent drying out and to allow the connective tissue to break down.
– The perfect temperature for smoking brisket may vary depending on personal preference and the smoker being used.
– Rubs and marinades are recommended to enhance flavor.
– The brisket should be trimmed before smoking, including removing hard, inedible fat and unattractive edges.
– There is a debate on whether to cook the brisket top-side down or fat-cap down, but the author believes that cooking fat-cap down is preferable.
– Wrapping the brisket in foil or parchment paper once it reaches 165-170 degrees Fahrenheit can prevent dryness.
– Adding beef broth to the packet can help prevent dryness as well.
– Allowing the brisket to rest for about 20 minutes after removing it from the smoker helps lock in the meat’s juices.
– When carving the brisket, it is recommended to cut against the grain for tenderness.
– Using a thermometer to monitor the internal temperature of the brisket is crucial.
– The drippings from the brisket can be saved and used for making sauce or marinades.
– Good brisket can be chosen by performing the fold test.
– Generally, ¾ of a pound of raw brisket per person is sufficient.

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