Taco Night! Turkey Tacos!

April 30, 2013 at 5:21 PM | Posted in ground turkey, Old El Paso Products, Sargento's Cheese, tacos | 2 Comments
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Today’s Menu: Taco Night! Turkey Tacos!

 
Has Spring actually arrived and staying? 80 degrees and sunny out today, a perfect day! We”ll wait and see if drops back down to chilly in a day or so. On to tonight’s dinner; It was Turkey Taco Night along with a side of Fat Free Refried Beans.

 

Tonight’s meal was almost all Old El Paso. I used Old El Paso Stand Up Taco Shells, Old El Paso Fat Free Refried Beans, Old El Paso, Turkey Tacos 005Sliced Green Chilies, and Old El Paso Original Taco Seasoning. OLE! The Ground Turkey I used was Honeysuckle White Extra Lean Ground Turkey (99/1). I browned the Turkey in Canola Oil, seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, Dried Cilantro, and the Old El Paso Taco Seasoning. I almost always substitute Ground Turkey or Ground Buffalo for Ground Beef, all around healthier for you (See the end of the post).

 

My toppings for the Tacos include Sliced Black Olives, Sliced Green Chilies, Shredded Lettuce, Sargento Reduced Fat 4 Cheese Mexican, and Old El Paso Taco Sauce (Medium). As I said Earlier I used Old El Paso Stand Up Taco Shells and I had a small side of Refried Beans topped with Daisy Reduced Fat Sour Cream. Can’t wait to make some Ground Buffalo Tacos here in the next week or so! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice cream topped with some sliced Mangos.

 
Ground Turkey vs Ground Beef
A 100-g serving of ground turkey contains 148 calories, while the same-sized serving of ground beef contains 192 calories.

 

Ground turkey contains much less fat than ground beef, which is generally considered to be a benefit. Each 100-g serving of ground turkey contains 7.7 g of fat, while 100 g of ground beef contains 12.7 g.

 

Both ground beef and ground turkey can be appropriate for carbohydrate-restricted diets, as both are carbohydrate-free.

 

Ground beef and ground turkey are both good sources of protein. Ground turkey contains slightly more protein, 19.7 g, than ground beef, which contains 19.4 g. This difference is unlikely to affect your overall health.

May 2-5, 2013 Wild Turkey Festival – McArthur, Ohio

April 30, 2013 at 8:38 AM | Posted in Festivals, Food | Leave a comment
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Wild Turkey Festival

McArthur, Vinton County, Ohio

Streets of McArthur
May 2 – 5, 2013

 

Watch the downtown streets of McArthur come alive with food, music and fun for the whole family. Activities such as Great nightly entertainment on the sound stage, carnival rides and games, car show, quilt show, queen’s and baby contests. Grand parade will be Saturday, at 6:00p.m., followed by the crowning of the Wild Turkey Festival Queen. Festival hours: Thurs. 5pm-11pm, Fri. 11am-11pm, Sat. 11am-11pm and Sun. 12 noon-5pm. For information: call 740 596-9889 or 740 591-1118 Come join us for our 25+ year celebration!

 
Contact This Festival:

Vinton County Travel & Tourism at 67363 Infirmary Rd. McArthur, OH 45651
740-596-9889 or 740 591-1118
Email: scarletannegrey@yahoo.com
http://www.ofea.org/festivals-and-events/wild-turkey-festival.html

May 3-4, 2013 Dandelion May Fest & Great Dandelion Cookoff – Dover, Ohio

April 30, 2013 at 8:36 AM | Posted in Festivals, Food | Leave a comment
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Dandi

 

 

 

May 3-4, 2013 Dandelion May Fest & Great Dandelion Cookoff – Dover, Ohio
Breitenbach’s annual Dandelion Festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days. On May 4 at noon, children will enjoy the dandelion picking contest and making their own dandelion jelly. Children should gather in the picnic shelter on top of the hill. Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. The 20th Annual Great Dandelion Cookoff will be a major part of the festivities. Creative dandelion dishes provide tasty samplings while participants compete for cash awards.

 

 
Celebrate and learn about Dandelions!

Dandelions are great in food, they are fun to pick and they can beautify your life. Our juried dandelion arts and craft show features beautiful handmade jewelry, oil and watercolor paintings, candles, hand-made soaps (including dandelion soap), books about dandelions and much more. Call 330-343-3603 for an application. Also, learn about cooking with dandelions and the healthful benefits dandelions give us.

 

 

Cooking Demo- 11:30 with Chef Sherry Schie from Shy Cellars; Cooking Demo- 12:30 with Cheryl Cohen from Taste of Home Cooking School; Cooking Demo- 2:00 with Jennifer Kohler from Breitenbach Wine Cellars

 
Dandelion Festival Entertainment:

Friday:

Reb & Tim — 12-3 ;Acoustic favorites-main stage

Alternavox — 3-7 ; Rock and Top 40– main stage

Saturday:

New Towne Cloggers– 10-11- main stage

Gary Lee– 10-3; folk singer- the Dandelion Cookoff building

Imaginary Cookies — 11-3; Rock and Top 40- main stage

Electric Mud — 4-8; Classic and Alternative Rock– main stage

 

Roadhouse Amphitheater 5840 Old Rt. 39 Dover, OH 44622
http://dandelionfestival.com/

Fish of the Week – Grouper

April 30, 2013 at 8:06 AM | Posted in cooking, fish | Leave a comment
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Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes.

Malabar grouper

Malabar grouper

Not all serranids are called groupers; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Gracila, Saloptia and Triso are also called groupers. Fish classified in the genus Plectropomus are referred to as coralgroupers. These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola) and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word “grouper”. Nonetheless, the word “groupers” on its own is usually taken as meaning the subfamily Epinephelinae.

 

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.
In Australia, the name “groper” is used instead of “grouper” for several species, such as the Queensland grouper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. In New Zealand, “groper” refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name hāpuku. In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.

 

Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance, fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon, though obviously in such a large group, species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopuses, and crustaceans. Some species prefer to ambush their prey, while other species are active predators. Reports of fatal attacks on humans by the largest species, the giant grouper (Epinephelus lanceolatus) are unconfirmed .
Their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills. Their gill muscles are so powerful, it is nearly impossible to pull them out of a cave if they feel attacked and extend those muscles to lock themselves in.
Some research indicates roving coralgroupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.

 

Groupers are mostly monandric protogynous hermaphrodites, i.e. they mature only as females and have the ability to change sex after sexual maturity. Some species of groupers grow about a kilogram per year and are generally adolescent until they reach three kilograms, when they become female. The largest males often control harems containing three to 15 females. Groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, its fitness would decrease. If no male is available, the largest female that can increase fitness by changing sex will do so.
However, some groupers are gonochoristic. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times. The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males. Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing.

 

Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen,

Fried Grouper

Fried Grouper

groupers are usually sold live in markets. Many species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly.

 

A newspaper reported a 180-kg grouper being caught off the waters near Pulau Sembilan in the Straits of Malacca on Tuesday, 15 January 2008.
Shenzhen newspaper reported a 1.8-meter grouper swallowed a 1.0-meter whitetip reef shark at the Fuzhou Sea World aquarium.
In September 2010, a Costa Rican newspaper reported a 2.3-meter (7.5 feet) grouper in Cieneguita, Limón. The weight of the fish was 250 kg and it was lured using one kilogram of bait.

 
Baked Grouper
INGREDIENTS:
1/2 cup butter, melted. Blue Bonnet Light Butter
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1/2 teaspoon dried parsley
1/8 teaspoon smoked paprika
1/4 teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons reduced fat mayonnaise
1/8 teaspoon smoked paprika
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Nutrition
Information
Servings Per Recipe: 4
Calories: 465
Amount Per Serving
Total Fat: 30.8g
Cholesterol: 147mg
Sodium: 410mg
Amount Per Serving
Total Carbs: 1.1g
Dietary Fiber: 0.1g
Protein: 44.4g

Kitchen Hint of the Day!

April 30, 2013 at 8:02 AM | Posted in baking, dessert, Kitchen Hints | Leave a comment
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Kitchen Hint of the Day!

 
Spray a small amount of vegetable oil on your knife before cutting a pie with a cream filling. This will stop the filling from sticking to your knife.

National Raisin Day

April 30, 2013 at 6:42 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Raisin Day

Five Food Finds about Raisins

  • In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as “Peruvian Delicacies” and the rest is history. 
  • It takes more than 4 tons of grapes to produce 1 ton of raisins.
  • The finest raisins come from Malaga in Spain.
  • Raisin – comes from the Latin racemus and means “a cluster of grapes or berries”.
  • Fresno, California is the Raisin Capital of the World.

Today’s Food History

on this day in…

1792 John Montague, 4th Earl of Sandwich died. Captain Cook named the Sandwich Islands after him (now known as Hawaii). He is supposed to have invented the sandwich as a quick meal so as not to interrupt his gambling sessions.

1904 The Louisiana Purchase Exposition opened in St. Louis (St. Louis World’s Fair). It was at the Fair that the…

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Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes…

April 29, 2013 at 5:28 PM | Posted in Idahoan Potato Products, pasta, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and Italian Pasta Salad

My Dad’s in a rehab center that’s on the opposite side of the County where we live and the drive is starting to get to the both of us. We’reGrilled Bison Top Sirloin 004 going to try to have moved to a closer rehab center, if we can find one that’s has an opening. It’s incredible how many people are in these centers in the area. Hopefully we can find one soon. For dinner Mom stayed and had dinner with Dad at the center and I had a Grilled 8 oz. Buffalo Top Sirloin w/ Sauteed Mushrooms, Baked Steakhouse Scalloped Red Potatoes, and a side of Italian Pasta Salad.

I used my last Wild Idea Buffalo Top Sirloin Steak, time to order more! I rubbed a little Extra Virgin Olive Oil on it, helps it not to stick to grill grate, and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I set the timer for 4 minutes and then flipped it over for another 3 1/2 minutes for a beautiful and delicious medium rare. As I’ve said many times, “This is the best tasting Steak, Buffalo or Beef, there is!” It’s all on how their raised, free range and grass-fed. I topped it with Sauteed Baby Bella Mushrooms.
For side dishes I reheated the Baked Steakhouse Scalloped Red Potatoes I had leftover from the other night, another new favorite! Along with a small side of Italian Pasta Salad that I prepared last night. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Wild Idea Buffalo Top Sirloin SteakWild Idea
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz.
Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

 

 

 

Idahoan Steakhouse Scalloped Red PotatoesIdahoan Steakhouse-Scalloped

Idahoan Steakhouse Scalloped Red Potatoes start with world-famous Idaho® red potato slices in a premium cheese sauce, then finish with a topping of crispy onions for an irresistible crunch! These Steakhouse Scalloped potatoes will add premium restaurant quality flavor to any meal.
Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.
Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 120 170
Calories from fat 30 80
% Daily Value*
Total Fat 3.5g* 5% 14%
Saturated Fat 1.5g 8% 25%
Trans Fat 0g
Cholesterol 0mg 0% 5%
Sodium 390mg 16% 18%
Total Carbohydrates 21g 7% 7%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein 2g

http://idahoan.com/

Fancy Grilled Cheese // BBQ Mac and Cheese

April 29, 2013 at 11:51 AM | Posted in Uncategorized | Leave a comment

Barbecue and Mac n Cheese Grilled Cheese Sandwich

We first experienced this BBQ – macaroni and cheese – grilled cheese sandwich at Fort Worth’s food truck park. The combination of macaroni and cheese with barbecue is amazing. Granted, you wouldn’t want to eat these every day but, if you’re ready to splurge, it’s a great treat that you can easily make at home!

Barbecue and Mac n Cheese Grilled Cheese Sandwich

BBQ Macaroni and Cheese Grilled Cheese

Needed:

  • french bread
  • barbecue meat
  • macaroni and cheese
  • cheddar cheese
  • butter

Make macaroni and cheese, I simply cooked pasta and added velveeta cheese (don’t add milk, you don’t want the cheese to be too runny). Heat up barbecue meat. You can find my recipe for brisket barbecue here, if you have the time, you should definitely make homemade barbecue. Slice bread, layer on cheddar, barbecue meat and macaroni. Butter the outside of your sandwich.

My panini press really helped keep these hefty ingredients from spilling out of the sandwich. A…

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Italian meatballs. Mine are the best. Period.

April 29, 2013 at 9:54 AM | Posted in Uncategorized | Leave a comment

One Man's Meat

Italian-meatballsPretty aggressive headline, don’t you think? There are a couple of reasons for this. Reason number one is because that’s what the people around the table told me. Reason number two is that I want some reaction. I am fed up reading recipes for meatballs (and all sorts of other stuff) that just can’t be any good. In my research for this post, I came across one recipe that recommended boiling the meatballs in the sauce for three hours. Fine if you want to fire them out of a canon to sink a ship but not much use if you want to eat them. Get real. 

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One of America’s Favorites – Meatballs

April 29, 2013 at 8:24 AM | Posted in One of America's Favorites | 2 Comments
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A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.
There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation.
The ancient Roman cookbook Apicius included many meatball-type recipes. From the Balkans to India, there is a large variety of meatballs in the kofta family.

 

 

Meatballs across various cultures

A variety of Chinese meatballs and fishballs

A variety of Chinese meatballs and fishballs

 

*Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion’s heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups. A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish. A similar dish is called the beef ball, and the fish ball is yet another variety made from pulverized fish. In northern China, irregular balls made from minced meat and flour are often deep-fried and eaten for special occasions.

 

*In Italy, meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine.

 

*The Japanese hamburger steak, hanbāgu, is typically made of ground beef, milk-soaked panko (bread crumbs) and minced, sauteed onions. They are typically eaten with a sauce made from ketchup and Worcestershire sauce. Chinese style meatballs are also popular.

 

*In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including

Meatballs served Swedish style with mashed potatoes, brown sauce, lingonberry jam and pickled cucumber

Meatballs served Swedish style with mashed potatoes, brown sauce, lingonberry jam and pickled cucumber

breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.

 

*In Turkey, meatballs are called Köfte and are extremely popular, there are at least 50 different versions. Meatballs in Turkey are usually made with ground lamb or a mix of ground beef and lamb. Most popular ones are İnegöl Köfte, İzmir Köfte, Şiş Köfte, Kadınbudu Köfte and Akçaabat Köftesi.

 

*In the United Kingdom, faggots are a type of spicy pork meatball. A faggot is traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring, and sometimes breadcrumbs.

 

*In the United States, meatballs are commonly served with spaghetti as in spaghetti and meatballs, a dish in Italian American cuisine, assimilated from Italian immigrants coming from southern Italy in the early 19th century. Over time, the dishes in both cultures have drifted apart in similarity. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree. Another variation, called “porcupine meatballs” are basic meatballs often with rice in them.

 

*In Vietnam, meatballs (thịt viên hay mọc, bò viên, cá viên) can be used as an ingredient in phở, hủ tiếu. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In bún chả (a specialty Vietnamese rice noodle), meatballs are grilled to be chả and served with bún (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili). Xíu Mại is a pork meatball in a tomato sauce often served with a baguette.

 

 

Kofta is a Middle Eastern and South Asian meatball or dumpling. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means “to beat” or “to grind” or meatball. In the simplest form, koftas consist of balls or fingers of minced or ground meat – usually beef or lamb – mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta, malaai kofta are popular in India.
The meat is often mixed with other ingredients such as rice, bulgur, vegetables, or eggs to form a smooth paste. Koftas are sometimes made with fish or vegetables rather than meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean, Central Europe, Asia and India. According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey, where it is very popular. In Arab countries, kufta is usually shaped into cigar-shaped cylinders.
Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized meatballs, and glazed with egg yolk and sometimes saffron. This method was taken to the west and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrizi, having an average diameter of 20 cm (8 in).
Koftas in South Asian cuisine are normally cooked in a spicy curry and sometimes with whole pre-boiled eggs. Sometimes the eggs are encased in a layer of the spicy kofta meat so that the final product resembles an Indian Scotch egg. These kofta dishes are very popular with South Asian families and are widely available from many Indian restaurants. In West Bengal, India and Bangladesh, koftas are made with prawns, fish, green bananas, cabbage, as well as minced goat meat.

Spaghetti and Turkey Meatballs

Spaghetti and Turkey Meatballs

The record for World’s Largest Meatball was set several times in 2009. It was first set in Mexico in August weighing 49.4 kg (109 pounds) and then again a month later in Los Angeles when late-night talk show host Jimmy Kimmel helped set the record weight at 90 kg (198.6 pounds). In October 2009, an Italian eatery in Concord, New Hampshire set the new record at 101 kg (222.5 pounds).

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