Clean the Inside of Bottle By Applying These Tips

Water bottles are fun to have and provide you with a lot of uses. You can put any liquid you want in them. Want to drink orange juice or water mixed with a little lemonade? Make it happen with a water bottle and the mixture. I always find carrying a empty water bottle to useful. There are times when I want to get a new one. The bottle does like to carry flavors over and stuff. That’s why I took it upon myself to learn how to fix it. The answer was obvious and I figured it would end up with me cleaning the bottle. Cleaning a water bottle can sound stupid but think about the full effect you could get from cleaning and reusing a water bottle. Makes you feel you are taking a whole new take on it doesn’t it? Below, I want to teach you how to clean your water bottle. Drinks should taste like it is suppose to with each sip.

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Empty Bottle and Rinse

The first step in cleaning your bottle is to empty all the water that is in it. The bottle needs to be completely empty so you can begin cleaning it from the inside. Don’t want any fruits, alcohols, or soda juice carried over in the next water fill up. Make sure you untwist the top part to do it. Do not be lazy and squeeze everything from the bottle like a water gun. No, open the entire thing up and dump the liquid somewhere. I suggest you put it somewhere like your sink or outside grass. Once done, you are ready for the next step.

 Fill Up With Soap and Water

Second, fill your water bottle up with soap and water. The soap you can use can be dish washing liquid, bar soap, or bleach. Really any soap around your house can do. Once you got the bottle filled up with water and soap, the next thing is to close the top back. Tightly close the top to your water bottle mind you. I remember shaking up the bottle last month and getting soap all on my white pants. Keep it tight. Next, shake the bottle up and get the soap to foam up all around the water bottle. Make sure the soap is traveling all around the bottle. Then, pour the soap out.

Next, you take your bottle to a water fountain and rise the bottle out with water. Use the kitchen faucet. That seems to be the most applicable one. Rinse it 5 to 7 times to be safe. You don’t want to taste that little soap in your mouth. Even a little of its taste can make your drinking experience a fail. After, you are all done and ready to add in more flavors to your water bottle. Just be sure it is flavors you like. Plastic tends to carry flavors over as time goes by. Don’t use flavors you don’t want to taste again.

 Some Bottles Need Replacements

Unfortunately, you can’t reuse all water bottles. There are times when you drop that weak water bottle and realize that is has small hole in it. Those are the ones you can’t reuse. Also, the ones that turn into a shape that makes it hard for you to get a descent amount of water filled in them. Throw those water bottles away too. I know you really want to reuse that water bottle and save money. But, the experience does not have a price tag when it comes to drinking water. You got to yourself a personal service and buy a new water bottle container. Try a stainless steel one or one with a plastic that does not bend easily. There are plenty of them at your grocery store and online for reasonable prices. Can’t go wrong by looking for another water bottle to upgrade your drinking experience.

Food You Should Be Eating: Boneless & Skinless Chicken Breast

Today we’re kicking off a new series here on the blog called “Foods You Should Be Eating.” (Pretty creative title, huh?)

This will be an ongoing series that highlights healthful foods that we think should be a bigger part of your diet. Over time, we’ll be examining a host of foods including fruits, veggies, whole grains, dairy and proteins. Selections will range from the well-known to the relatively obscure, and we’re hoping to call attention to some great foods that you may not have heard of. We do a lot of food R&D over here at The Pump so we’re always learning about interesting new things.

As we go on this journey, I encourage you all to send in any recipes that you may have for the ingredients we’re discussing. We’d really like to engage The Pump community as we explore all these great foods. Let’s do this together!

And with that, let’s get started…

Boneless & Skinless Chicken Breast

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Why not start with the obvious, right? Be it lunch or dinner, chicken breast should be a staple of your diet. It comes from the leanest part of the chicken so half a breast has just 2.5 grams of fat, but it packs a whopping 22 grams of protein. It also tastes great either on its own (especially if it’s coming from one of our kitchens here at The Pump) or as part of a more complex recipe, such as this excellent Curried Chicken Salad. Easy and delicious. Let me know what you think!

Chef Danny’s Curried Chicken Salad:

  • 1 Breast Chicken, cooked & shredded
  • 2 Tsp Olive Oil
  • 1 Tbsp Raisins
  • ¼ C Celery, diced
  • 1/2 tsp Curry Powder
  • ½ tsp Lime Juice

Directions:

  • Mix all ingredients in a bowl and serve.

Balance out your Super Sunday with these Healthful Recipes

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I’m pretty sure I know what you’ll be doing at about 6:18 PM on Sunday. How could I know that, you ask? Because it’s the greatest show on turf – the game for all the bragging rights. Not just for the players, but for the fans and the cities themselves.

This year’s Superbowl features two of the most storied franchises of our time: Green Bay and Pittsburgh. The Cheeseheads vs. Blitzburg. I know we live in New York so it’s a bummer that neither the Giants nor the Jets are there, but it’s still exciting.

And nothing adds to a great football game like good beer and great food. But since it’s a little late to consider making a home brew in time for the game, I’ll layout the game plan for the food instead. Mix these tasty yet healthful recipes in with some of the Superbowl classics to balance things out a bit.

Fresh Tomatillo Salsa

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Yield: 1.5 Cups

Ingredients:

  • 2 Cloves Garlic, smashed
  • 1 Jalapeno Pepper, seeded
  • ½ lb Tomatillos, cored and coarsely chopped
  • 2 Scallions, trimmed chopped
  • 2 Tbsp Cilantro, chopped
  • 1 Tbsp Lime Juice
  • 1 tsp Salt
  • Pepper

Directions

  • Place garlic, jalapeno, tomatillos and scallions in a food processor and pulse until finely chopped. Be careful not to overdue it – you don’t want a puree.
  • Transfer mixture to a bowl and add 1/3 cup of water and remaining ingredients and set aside for 30 minutes to an hour to allow flavors to meld.

Spicy Corn & Black Bean Salad

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Yield: 3 Cups

Ingredients:

  • 1 C Corn, kernels
  • 1 C Black Beans
  • 1 C Tomato, coarsely chopped
  • 1/3 C Red Onion, finely diced
  • 1 Avocado, medium dice
  • 1 C Cilantro, chopped
  • 2 Jalapeno Peppers, finely chopped
  • 2 Tbsp Lime Juice
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • Salt
  • Pepper

Directions:

  • Toss all ingredients in a large mixing bowl and place in fridge for 30 minutes.
  • Taste and adjust seasoning if necessary

Oven Baked Chicken Wings (3-Ways)

The secret to a really good bakes chicken wing is getting the skin nice and crispy. Using the recipe listed below you can make as many wings as you like and try a variety of sauces until you find the flavor you are looking for.

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Yield: 6 Lbs

Ingredients:

  • 6 Lbs Chicken Wings, fresh
  • See sauce recipes below

Directions:

  • Set up steaming basket on stove and bring to a boil.
  • Add wings and steam for 10 minutes.
  • Remove wings from steamer and align in a single layer on a baking sheet and place into fridge for 60-90 minutes to cool and dry the surface of the wings.
  • Pre-heat the oven to 450 degrees and bake the wings for 20 minutes on each side (the goal is to get a crispy skin and then rotate to crisp the other side).
  • Remove from oven and toss into one of the sauces listed below.

Hot Wings Sauce

Yield: 2 Lbs of Wings

Ingredients

  • 2 Tbsp Cayenne Pepper
  • 2 tsp Crushed Red Pepper Flakes
  • 1 Tbsp Salt
  • 1 C Louisiana Hot Sauce
  • 2 Tbsp Margarine

Directions

  • In a small saucepan bring all ingredients to a boil and remove from heat.
  • Toss in wings and serve.

Teriyaki Sauce

Yield: 2 lbs Wings

Ingredients

  • 1 C Soy Sauce, Low Sodium
  • 4 tsp Sesame Oil
  • 4 Oranges, Juiced
  • ¼ C Tbsp Honey
  • ¼ C Tbsp Ginger Root, grated
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Sesame Seeds, toasted
  • 1 C Scallions, chopped

Directions

  • Combine all ingredients aside from scallions in a saucepan and bring to a boil. Allow to reduce by 1/3.
  • Toss wings in mixture and serve.

Sweet & Spicy Wings Sauce

Yield: 2 lbs Wings

Ingredients

  • 1 ¾ lbs Tomatoes
  • ½ lb Cherry Peppers
  • ¾ lb White Onions
  • 2 ½ C White Vinegar
  • ¾ C Honey

Directions

  • Chop tomatoes, cherry peppers (w/ seeds) and onions into large pieces and place in a medium size pot w/ vinegar and honey and bring to a boil.
  • Reduce heat and allow to simmer for 1 hour.
  • Remove from heat and cool to room temperature.
  • Place in a blender and blend until smooth.
  • Pour over sauce and serve (sauce will last 2 weeks in fridge).

Got any favorite snacks that you think we should know about? I’m giving out a free meal at The Pump to the person who posts the most creative or team-inspired game day recipe here in the comments. So huddle up and get ready to score. The clock is ticking!

Chef Danny’s Top 10 New Restaurants of 2010

Being in the food business and having a passion for dining, I tend to get the same question again and again from friends and family: “Where should we go to eat?”

It’s a great question. And a common one. So instead of just answering friends and family on a one-off basis each time they ask me, I wanted to share my thoughts with all of you, my extended Pump family, who read our blog and look to us for interesting news and opinions.

So below you’ll find my list of Top 10 New Restaurants in 2010. If you have your own list or think I missed some good ones, please let us know in the comments below.

1. Flex Mussels

Website: www.flexmusselsny.com

Locations: 174 East 82nd St, 154 West 13th St

“Where Everybody Knows Your Name” might have been the theme song for Cheers, but for me, this is the place that comes to mind when I hear that song. Bobby and Laura Shapiro, along with their daughter Alexandra, imported themselves from Prince Edward Island, Canada and have hit a home run in New York with these mussels-centric restaurants. Serving over 20 varieties of mussels (Thai, Mexican, Provencal, and South Pacific, just to name a few), this place has a flavor for everyone. Not into mussels? I won’t judge – try the lobster roll or fish and chips. Both are excellent. Still hungry? Good, ’cause pastry chef Zac Young, of Top Chef fame, has some amazing sweets to meet your cravings – donuts after dinner anyone?

What can I say? This place has won me over time and time again, and I keep going back. You can find me at their Upper East Side location pretty much once a week, and it’s not just for the awesome food – their staff is fantastic as well. As an added perk, it’s one of the few places in the city where you can sit and enjoy a great list of beers while you take down some amazing seafood. Don’t believe me? Try it for yourself.

2. Balaboosta

Website: www.balaboostanyc.com

Location: 214 Mulberry St

I love Mediterranean food, and Einat Admony certainly knows what she is doing in the kitchen. Producing what is arguably the best falafel in New York at her Taim restaurant in the West Village, Einat opened Balaboosta (Yiddish for “perfect housewife”) in March of this past year, and the acclaim came fast. The dining room is quaint and filled with pictures of family and cookbooks, giving it a very home-style feel.

And the food resonates that feeling with dishes such as “Mortar and Pestle” Hummus.  The juicy Boneless All Natural Half Chicken cooked “Under A Brick” is just delicious, and the Crispy Cauliflower with Currants & Pine Nuts is one of my favorite things to snack on.

3. Maialino

Website: www.maialinonyc.com

Location: 2 Lexington Ave (Gramercy Park Hotel)

The newest addition to the Danny Meyer Empire, Maialino (Italian for “little pig”) is a throwback to the Roman Trattoria. Located in the posh Gramercy Park Hotel, this place is never short on well-dressed groups of people looking to try out the food of Chef Nick Anderer.

As is customary in Rome, some of the kitchen activity can be seen in the dining room itself. In the center of the restaurant is Maialino’s cucina, featuring a salumi, cheese and antipasto station on one side, and a coffee, dessert and bread station on the other. Glass enclosed marble and metal cases are filled with a rich selection of cured meats and Italian cheeses, as well as freshly made tarts, cakes and pastries.

The menu draws its inspiration from the classic dishes found throughout the trattorie of Rome, and features fresh, seasonal ingredients sourced from the Greenmarket and other local farms.

While the creativity didn’t blow me away, it was consistently good, and, as is always the case in a Danny Meyer restaurant, the service was impeccable. Quick tip for you based on what I hear – brunch is the way to go with this place.

4. Traif

Website: www.traifny.com

Location: 229 South 4th St, Brooklyn, NY

Traif, the Yiddish word for un-kosher foods, opened this year in Williamsburg to much outcry by the local Hasidic community. Chef Jason Marcus serves up dishes like flat iron steak served with king crab béarnaise and potato latkes or seared foie, fingerlings, ham chips, sunny egg, maple, and hot sauce. Sounds like a mad science project gone very wrong? Think again. This is actually one of the most interesting and compelling menus I have seen or eaten from in quite some time.

While the restaurant is simple in its décor with just some tables and a bar counter overlooking the kitchen, Chef Marcus ensures that with each bite you are more intrigued than you were with the last.  The flavors just keep building throughout the meal. Bacon-flavored donuts anyone?

5. Fat Radish

Website: www.thefatradish.com

Location: 17 Orchard St

I know what you’re thinking – what does the name mean and what do they serve? Well, let me help you out. This place serves up some awesome farm-to-table and vegetable-focused meals that would make even my father think twice before making a reservation at a steakhouse. No, it’s not vegetarian, but this place is leading the pack in the vegivore revolution that I wrote about previously on this blog (see Will the Real Vegetable Lovers Please Stand Up?). Give this place a try. You won’t regret it.

6. Fatty ‘Cue

Website: www.fattycue.com

Location: 91 South 6th St, Brooklyn, NY

Zak Pelaccio made a name for himself cooking South East Asian cuisine at his Fatty Crab restaurants in the West Village and Upper West Side, and in 2010, he traveled to Williamsburg to open a more casual concept. But he kept the Asian influence. Yes, it’s true, Asian BBQ does exist! Hickory smokers create such delectable dishes as Wagyu Brisket with a Chili Jam, Coriander-spiced Bacon, or Red Curry Rubbed Duck and Pork Spare Ribs with Indonesian Peppers.

In typical Pelaccio fashion, the restaurant is adorned with some pretty eccentric art and quirky prints, but that just enhances the experience – the food is still the main draw.

7. Minetta Tavern

Website: www.minettatavernny.com

Location: 113 McDougal St.

If 2010 is not the year of Keith McNally, then I am not sure what is. First there was the story of Nate Appelman at Pulinos, then there was the NY Magazine expose on Keith himself, and then there was the revival of Minetta Tavern.

The original Minetta Tavern was located on McDougal Street in the 1930s and flourished for many years as just a bar. With this new incarnation, McNally has taken Minetta upscale, but he decided to keep the motif as is. Well, I guess if it ain’t broke, don’t fix it.

Chefs Lee Hanson and Riad Nasr, both previously of Balthazar, have moved over to Minetta to help raise the bar on the food. The menu is brasserie-inspired and has delectable items such as bone marrow speckled with sea salt, steak tartar, lobster salad, and two different types of hamburger.

The other great thing about Minetta is that it’s a late night kind of place. Where else can you go after midnight for some bone marrow?

8. Locanda Verde

Website: www.locandaverdenyc.com

Location: 379 Greenwich St

With partners such as Robert DeNiro and Andrew Carmellini and help from people like Ken Friedman of the Spotted Pig, this place had more hype than the World Series!

Locanda Verde serves family-style food for the masses. There are lots of small plates, including crostini, that are piled high with toppings, such as spicy summer corn, pureed chicken liver, and blue crab leavened with jalapeno and some cream. The kind of food that they’re serving here isn’t designed to win any awards, but rather create a stylish, affordable, crowd-pleasing restaurant where good food and a good time can be had by all. I will warn you in advance, though – the place is always busy, and it doesn’t matter who know. Remember, it’s a DeNiro joint.

9. ABC Kitchen

Website: www.abckitchennyc.com

Location: 35 East 18th St

What happens when you mix Jean Jorge, ABC Carpet (one of New York’s largest home furnishing stores), and the Union Square farmer’s market? ABC Kitchen, of course.

The theme for this restaurant can be described with a couple of words that we should all know very well by now: “locavore” and “sustainability.” That’s why they source as much of their menu as possible from local markets, the menus are made from recycled paper boxes that come into ABC Carpet, and, after the restaurant closes, all the leftovers are sent to a compost heap. But the focus on sustainability doesn’t at all take away from the dining experience – the service is casual and refreshing and the food is delightful.

One of my favorite parts of this restaurant is the ABC Elixir Bar, a juice and smoothie bar where Brandi Kowalski (who did a stint interning at Per Se at one point) has worked up an exciting and robust menu using non-traditional and exciting flavors.

10. Kin Shop

Website: www.kinshopnyc.com

Locations: 469 6th Ave

Thai food is on the rise, and it shouldn’t shock anyone that Harold Dieterle of Top Chef fame is leading the charge at his newest West Village project. The space is modest (just like his first restaurant Perilla) and the prices are reasonable – nothing on the menu is more then $25. Dieterle acts like a Professor of Thai in this new place, educating his guests with a glossary of Thai food terms printed on the menu.

And the food is fantastic. The curries are all ground in-house, and if you want to add some heat or some sour to your dish, there are pots of vinegar and Thai chilies available for each table to enjoy. If you’re the kind of person that likes some heat, then try the pan-fried crab noodles tossed with hot roasted chilies. But don’t say I didn’t warn you – this dish will burn the hair right out of your nose! Love curry? Then try the red snapper with red curry paste. Or if you’re into trying something different, go with the massaman-braised goats neck scattered with shavings of coconut and frizzled shallots. Exotic and delicious.

Kin Shop was jammed when I was there, and it’s all about the food. I have nothing but respect for Harold Dieterle, as he’s got a passion for cooking that you don’t find everyday. Maybe that’s why he was still in the kitchen as we were leaving after a very late Friday night dinner.

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So there you have it folks, my top 10 new restaurants of 2010. Don’t get me wrong – I have had many memorable dining experiences, but as I reflect on the year that just passed, these are the ones that stand out. If I close my eyes, I can still taste the flavors from these meals on the tip of my tongue.

But 2011 should also prove to be an exciting year in the restaurant industry. I expect to see an influx of Korean food, and Thai food should continue to boom. As a culture, we have long been averse to the heavy spices from the Middle East and South East Asia, but times, they are a changing. And with change comes tasty treats that we may have never known before. I can’t wait.

P.S. If you think I left out some good ones, please feel free to add them to the comments. I’m always looking for new places to check out.

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