From National Geographic's upcoming TV series, On Board Air Force One, comes this clip of President Barack Obama (though president-elect at the time) ordering a burger before taking his first flight on the presidential plane. His order? Medium-well burger with cheddar cheese, Dijon mustard, lettuce, and tomato—with a side of fries
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1
Sample Platter
Started by Chetan, Jan 23 2009 01:58 PM
11 replies to this topic
#2
Posted 23 January 2009 - 02:05 PM
Funny campaign from the Australian Democrats , they made up a game Grill the sausages!
Click here for the game
Click here for the game
#3
Posted 23 January 2009 - 02:09 PM
South Bend Chocolate Company Extends Nationwide Recall of Candy Containing Peanut Butter Because of Possible Salmonella Contamination.
FOR IMMEDIATE RELEASE -- January 22, 2009 -- The South Bend Chocolate Company today announced they have extended their voluntary recall of candy to additional products because they contain peanut butter from Peanut Corporation of America, which may be contaminated with Salmonella.
These products were sold via internet sales, mail order and may have been sold nationwide through our distributors to retail stores.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.
Click here for the full report
FOR IMMEDIATE RELEASE -- January 22, 2009 -- The South Bend Chocolate Company today announced they have extended their voluntary recall of candy to additional products because they contain peanut butter from Peanut Corporation of America, which may be contaminated with Salmonella.
These products were sold via internet sales, mail order and may have been sold nationwide through our distributors to retail stores.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis. For more information on Salmonella, please visit the Centers for Disease Control and Prevention’s Website at http://www.cdc.gov.
Click here for the full report
#4
Posted 23 January 2009 - 02:15 PM
Quote
Mai Mexican gets a makeover :
Downtown's hungry hordes have probably walked by Mai Mexican Kitchen a hundred times without thinking about stopping in. This year, new owners are attempting to change that.
Husband-and-wife team Darius and Mirna Tahmasebni took over the tiny restaurant (at 30 by 18 feet, Mai’s is smaller than most studio apartments) from her uncle earlier this month and have already started making some changes, starting with a paint job.
A colorful new mural on the side of the brick building that sports the restaurant's name is the first indication that the couple are stepping up their game to woo residents of the area, many of them newly arrived loft-leasers. Bright yellow paint and new tile now greet those just discovering Mai (a.k.a. Mai Super Tacos), along with the dedicated fans who have been coming for more than a decade.
Downtown's hungry hordes have probably walked by Mai Mexican Kitchen a hundred times without thinking about stopping in. This year, new owners are attempting to change that.
Husband-and-wife team Darius and Mirna Tahmasebni took over the tiny restaurant (at 30 by 18 feet, Mai’s is smaller than most studio apartments) from her uncle earlier this month and have already started making some changes, starting with a paint job.
A colorful new mural on the side of the brick building that sports the restaurant's name is the first indication that the couple are stepping up their game to woo residents of the area, many of them newly arrived loft-leasers. Bright yellow paint and new tile now greet those just discovering Mai (a.k.a. Mai Super Tacos), along with the dedicated fans who have been coming for more than a decade.
#5
Posted 23 January 2009 - 02:18 PM
CDC is collaborating with public health officials in many states and the United States Food and Drug Administration (FDA) to investigate a multistate outbreak of human infections due to Salmonella serotype Typhimurium.
As of 9PM EDT, Tuesday, January 21, 2009, 488 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 43 states
Click here for the full article
As of 9PM EDT, Tuesday, January 21, 2009, 488 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 43 states
Click here for the full article
#6
Posted 23 January 2009 - 03:33 PM
How to chop onions without all those tears
Several recommended refrigerating the onions for this reason: The sulfur compounds that create onion tearing are heat-volatile. Even at room temperature, the compounds turn to gas and fly up in your face. Chilling the onions before slicing reduces their volatility -- as long as you slice them straight out of the fridge while they are still cold. On the other hand, you don’t want to store onions in the refrigerator for too long because they do have a powerful smell that will permeate everything you have stored there
Click here for the full update
Several recommended refrigerating the onions for this reason: The sulfur compounds that create onion tearing are heat-volatile. Even at room temperature, the compounds turn to gas and fly up in your face. Chilling the onions before slicing reduces their volatility -- as long as you slice them straight out of the fridge while they are still cold. On the other hand, you don’t want to store onions in the refrigerator for too long because they do have a powerful smell that will permeate everything you have stored there
Click here for the full update
#7
Posted 06 February 2009 - 01:30 PM
Original See's Candies building wins historic designation
She showed up at City Hall with boxes of See’s candy to hand out, although that wasn’t why Charlene Nichols was treated Thursday like a milk chocolate cordial.
Los Angeles Cultural Heritage commissioners politely turned down her samples of milk almond, vanilla buttercream and maple walnut candies but unanimously accepted her recommendation that the original See’s chocolate factory be designated a city historic-cultural landmark.
The two-story structure at 135 N. Western Ave. hasn’t been the site of a candy box assembly line for decades, but Nichols urged that it be recognized as the birthplace of Charles Alexander See’s confectionary dynasty.
See opened his factory and first candy shop there in 1921. Besides serving up millions of Valentine’s Day heart-shaped box gifts, Click here for the full story
She showed up at City Hall with boxes of See’s candy to hand out, although that wasn’t why Charlene Nichols was treated Thursday like a milk chocolate cordial.
Los Angeles Cultural Heritage commissioners politely turned down her samples of milk almond, vanilla buttercream and maple walnut candies but unanimously accepted her recommendation that the original See’s chocolate factory be designated a city historic-cultural landmark.
The two-story structure at 135 N. Western Ave. hasn’t been the site of a candy box assembly line for decades, but Nichols urged that it be recognized as the birthplace of Charles Alexander See’s confectionary dynasty.
See opened his factory and first candy shop there in 1921. Besides serving up millions of Valentine’s Day heart-shaped box gifts, Click here for the full story
#8
Posted 06 February 2009 - 01:37 PM
Slowly but surely the fight against bottled water is being won. Coca-Cola recently announced that they would be closing a Dasani water production line in Washington County, Pennsylvania. The main reason? Consumers are spending less on bottled water, according to company spokesperson Percy Wells.
Nestlé and PepsiCo have both recently reported similar situations, in which their sales have gone down due to consumers being concerned about the environmental impact of bottled water. And with bottled water being, in effect, thousands times more expensive than tap water, it makes even more sense in our struggling economy to stick with the option that is the most environmentally friendly, safe, and economically efficient.
What about the jobs that come from this industry? Considering our economy, that’s a fair question. Studies have actually shown that this industry provides few jobs, which in turn pay low wages and have been known to be dangerous. As for the 17 workers affected by this plant’s shutdown, they are all being offered the opportunity to work in a nearby Coke distribution center or a severance package. Click here for the full story
Nestlé and PepsiCo have both recently reported similar situations, in which their sales have gone down due to consumers being concerned about the environmental impact of bottled water. And with bottled water being, in effect, thousands times more expensive than tap water, it makes even more sense in our struggling economy to stick with the option that is the most environmentally friendly, safe, and economically efficient.
What about the jobs that come from this industry? Considering our economy, that’s a fair question. Studies have actually shown that this industry provides few jobs, which in turn pay low wages and have been known to be dangerous. As for the 17 workers affected by this plant’s shutdown, they are all being offered the opportunity to work in a nearby Coke distribution center or a severance package. Click here for the full story
#9
Posted 06 February 2009 - 02:36 PM
Carlson and Bristo to bring in Friday’s American Bar
Quote
According to a report in The Economic Times, hospitality and travel firm Carlson Hotels and its Indian partner Bistro Hospitality plan to introduce a new restaurant brand, Friday’s American Bar (FAB), to reach out to a more price-conscious consumer segment. Carlson and Bistro Hospitality will also invest Rs 60-70 Crore in the new brand and their existing premium restaurant brand Thank God It’s Friday (TGIF). Apart from being a smaller format, Friday’s American Bar will focus on consumers in the metros as well as smaller cities. It is likely to have lower price points, with an emphasis on liquor.
The two partners are looking at opening 13 such restaurants in the next two years. The first such restaurant will be set up in New Delhi. Bistro has been operating on a revenue-sharing basis or minimum guarantee arrangements with real estate players, and will follow the same business model to operate the new restaurant brand. In addition, the company plans to expand the footprint of TGIF in India. It plans to add eight restaurants in the near future and about 30 in the long term. The new outlets are expected to come up in cities such as Bengaluru, Chennai, Pune, Goa, Ludhiana and Mumbai. TGIF is Carlson Restaurant Worldwide’s flagship brand and the company owns 25 per cent equity in Bistro Hospitality Group. Carlson Restaurant is part of Carlson Hotels and Resorts that runs brands like Radisson and Country Inn, among others.
The two partners are looking at opening 13 such restaurants in the next two years. The first such restaurant will be set up in New Delhi. Bistro has been operating on a revenue-sharing basis or minimum guarantee arrangements with real estate players, and will follow the same business model to operate the new restaurant brand. In addition, the company plans to expand the footprint of TGIF in India. It plans to add eight restaurants in the near future and about 30 in the long term. The new outlets are expected to come up in cities such as Bengaluru, Chennai, Pune, Goa, Ludhiana and Mumbai. TGIF is Carlson Restaurant Worldwide’s flagship brand and the company owns 25 per cent equity in Bistro Hospitality Group. Carlson Restaurant is part of Carlson Hotels and Resorts that runs brands like Radisson and Country Inn, among others.
#10
Posted 06 February 2009 - 02:40 PM
FSA kickstarts the first phase of its work to introduce calorie labelling
In a bid to provide more consistent nutrition information for consumers to best decide on the food they consume outside the confines of their home, the Food Standards Agency (FSA), UK, has recently launched the first phase of its work to introduce nutrition information in a range of catering outlets. The FSA announced in a release issued on its website that the first step will be the introduction of calorie labelling.
Through a series of focus groups, consumers were presented with examples of existing nutrition information made available by some restaurants, pubs, sandwich shops and other food outlets. The research looked at people's awareness and experience in using this information and which elements they found most useful in helping them to make healthier choices when eating out. The research revealed that: there are consumers already using nutrition information, where it is available in restaurants, pubs and coffee-shops to make healthier choices; generally, consumers are happy to have the information saying that it is their choice to use it or not; consumers were clear that simplicity is key — they want to see clear and easy-to-use information when they choose what to eat. They do not want to have to ask for it or for it to only be provided on the company's website and consumers want consistency in the information offered to them, making it easier to take healthier options.
As nutrition information already exists in shops and supermarkets, participants felt that having similar information, while eating out was an obvious next step. There was support from groups for calorie information at the point of decision as the simplicity of it was appealing. The agency is talking to a range of companies that will act as early adopters to introduce calorie labelling in the summer; this will see calorie information provided on menus and other materials available at the point when consumers choose what to eat.
Source
In a bid to provide more consistent nutrition information for consumers to best decide on the food they consume outside the confines of their home, the Food Standards Agency (FSA), UK, has recently launched the first phase of its work to introduce nutrition information in a range of catering outlets. The FSA announced in a release issued on its website that the first step will be the introduction of calorie labelling.
Through a series of focus groups, consumers were presented with examples of existing nutrition information made available by some restaurants, pubs, sandwich shops and other food outlets. The research looked at people's awareness and experience in using this information and which elements they found most useful in helping them to make healthier choices when eating out. The research revealed that: there are consumers already using nutrition information, where it is available in restaurants, pubs and coffee-shops to make healthier choices; generally, consumers are happy to have the information saying that it is their choice to use it or not; consumers were clear that simplicity is key — they want to see clear and easy-to-use information when they choose what to eat. They do not want to have to ask for it or for it to only be provided on the company's website and consumers want consistency in the information offered to them, making it easier to take healthier options.
As nutrition information already exists in shops and supermarkets, participants felt that having similar information, while eating out was an obvious next step. There was support from groups for calorie information at the point of decision as the simplicity of it was appealing. The agency is talking to a range of companies that will act as early adopters to introduce calorie labelling in the summer; this will see calorie information provided on menus and other materials available at the point when consumers choose what to eat.
Source
#11
Posted 06 February 2009 - 03:12 PM
IICA launches 'Gourmet Kitchens’
Full story
Quote
International Institute of Culinary Arts (IICA) has launched a new division called ‘Gourmet Kitchens’ to cater to the growing demand for outdoor catering in the National Capital Region (NCR). The basic concept of Gourmet Kitchens is to offer ‘top-of-the-line, comprehensive, custom-designed, authentic and personalised outdoor banquet services at the customer’s chosen location, maximising the on site-on-the-spot cooking’.
A brainchild of Arjun S Datta, Manager – Operations, IICA, Gourmet Kitchens has also been launched in order to generate additional business opportunity by providing personalised catering services to discerning customers in the NCR. “The key objective is to give our students a hands-on experience of the real life working environment and an opportunity to learn and earn,” informs Datta.
Gourmet Kitchens looks at offering different services to clients
A brainchild of Arjun S Datta, Manager – Operations, IICA, Gourmet Kitchens has also been launched in order to generate additional business opportunity by providing personalised catering services to discerning customers in the NCR. “The key objective is to give our students a hands-on experience of the real life working environment and an opportunity to learn and earn,” informs Datta.
Gourmet Kitchens looks at offering different services to clients
Full story
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