Monthly Archives: October 2017

Fat Burning Foods

Your diet is of utmost importance because you want it to be made up of foods that burn fats, build muscle or even use energy so you will be burning the calories day and night. What enters your mouth matters and should be careful selected to enjoy the positive results. Below are some of the best fat burning foods you should consider including in your weight loss diet for quick results with your efforts.

Almonds – Almonds are other nuts are very good in reducing cravings and building muscle hence making them good for your weight loss diet. It is best that you consume the nuts with skins intact to get the most from them.

Eggs – Most people will keep off eggs when trying to lose weight, but they are actually very good in burning fats and building muscle. It is however better that you choose boiled eggs over fried ones and you should also eat in moderation.

Spinach – Spinach and other green vegetables are very good additions to your weight loss diet. This is because they are great free radical fighters and also work great in helping your muscles recover, especially after intense workouts so you build muscle in the end. With them in your diet, your body stands to be well-toned even after losing the weight.

Turkey – Turkey as well as other lean meats strengthen the immune system and build muscle too. The proteins have thermogenic effects and you will burn a good percentage of the calories they have during digestion. You will be burning fat as you digest the lean meats!

Hot peppers – They work because they contain capsaicin the compound that makes them hot. They heat the body up melting away calories and they are also great in spiking metabolism. The good thing about the chili peppers is that you can eat them raw, powdered, dried or cooked. You can add them to your meats, eggs and even soups among other foods in your diet.

Green tea – It may not seem as much, but it is actually very good, especially for those who want to lose weight in a few weeks. The tea has EGCG compound which speeds metabolism and fires up the fat burning process too. Increase intakes smoothly by keeping ready tea in your fridge.

Other fat burning foods that you should consider in your weight loss diet are berries, low fat dairy products, peanut butter, grapefruit, fatty fish and whole grains. Lentils will also work great in firing up the fat burning process. Apart from making the right food choices, ensure that you also get it right with preparing and cooking them.

Tomato

This small, round, sweet, juicy, delicious red fruit is one of the largest consuming vegetables in the world, not only because of its culinary purpose but also due to its numerous health benefits and nutrition. Tomato for skin cancer was just the latest example for its infinite fitness blessings.

From the time immemorial, there exists a long love affair between man and tomato due to its capacity for better acclimatization to various environment. Today, it comes in a vast array of varieties differing in colour, size, shape and taste. Now tomato has emerged as one of the most desired vegetables in the world due to its unique taste and nutritional qualities. More than 100 new tomato varieties are being made available in the world market with each passing year.

The health benefits of tomatoes gave it the title “God food” and forms an integral part of cuisines all over the world. Tomato is also a good source of potassium, manganese, magnesium, phosphorous and copper. Organic compounds like lycopene also attribute to the health benefits. The criteria for selection of tomato varies with country and the culture. Asian markets for tomatoes are particular about lighter colours while in European markets, small shapes of tomatoes are preferred.

So how the “God food” dominate the seed market? A report by Market Intelligence, a market research firm, states, ‘The Tomato Seed Market revenue covers a whopping 829.8 Million USD of the 7.8 Billion USD revenue of Vegetable Seed Market’. The numerical figure clearly depicts the dominance of seed market by tomatoes.

Tomato is the most widely grown and consumed vegetable globally. China is the largest producer of tomatoes followed by India, United States, Turkey and Egypt. The food processing market occupies 30% of the destination market for tomato while 70% of it is consumed as fresh produce.

Nowadays, the main focus of leading seed companies all over the globe is to improve the yield, adaptability to various climatic conditions and developing varieties with disease and pest tolerance. High emphasis has been laid to developing disease resistance tomatoes because tomato is attacked by more than 200 diseases and pests. Some of the important diseases of tomatoes are bacterial wilt, Tomato Yellow Leaf Curl Virus (TYLCV), Groundnut Bud Necrosis Virus (GBNV), etc. Breeders from companies are also working on developing flavours for the final taste of tomatoes. The growth of tomato seed is heavily credited to the use of hybrid seeds and usage of high-value experimental varieties in developed economies. Although the investment in this industry is high, the return on investment is dramatically encouraging farmers globally to adopt hybrid tomato seeds for its production.

Fish Taco Catering

Taco salsa, taco sauce and taco crema/cre mes: is there a difference?

Not everyone operates on the level of sophistication of a fish taco catering company. And yet Mexican-style food is a subspecialty of just about every respectable amateur chef. So it’s useful to know the difference, particularly with gourmet fish tacos.

And if you’re host to a large event with a fiesta theme, it might make your planning conversation with your taco caterers go better to know the difference as well. Some guests might prefer a salsa over a sauce, or a sauce over a crema, or maybe a crema over both (note: the better vendors will offer a full selection).

Part of the confusion is just about everyone knows that the Spanish word for sauce is salsa. But in gastronomy, the two are not interchangeable. The best defining differences we can offer are the following:

Taco salsa: These tend to be the chunkier, tomato-based (or tomatillo, for a green salsa verde) made with fresh chiles and other seasonings. A salsa might have corn or even fruit as an ingredient. For the most part, a salsa is a mix of uncooked ingredients.

Taco sauce: The ingredients – chiles, onions, sometimes tomatoes – are roasted or cooked and blended. Cooking reduces the sauce (removes moisture) and blends the tastes, but because it’s more finely rendered by blending (or minced chopping) it generally is more liquid than a salsa. It just pairs better with seafood than does a salsa.

Taco crema/crèmes: By and large, the defining characteristic is the use of mayonnaise, yogurt or sour crème (or several of these), with many of the same chiles and tomatoes or tomatillos as in sauces and salsas. Recipes often urge the use of a crema on fish tacos; some say it’s reminiscent of tartar sauces used in more northern latitudes.

Now, just to confuse things many restaurants will interchangeably use these terms. There are also regional differences in how the terms are applied. A visit to chat boards on this topic shows wide disagreement between East and West Coast people on the topic.

The other questions on sauces, salsas and cremas are where are they best paired? Is one better with fish tacos than chicken? Is it wrong to use a cream sauce with shrimp? (Also, some may ask if a mobile fish taco catering operation can handle a crema, given the sensitive nature of dairy – the answer is yes, as each comes with refrigeration and should be staffed with certified food handlers who understand proper microbiological management techniques.)

The answers are simply that a good chef will know what works well together, and a savvy diner is always up for adventure. There are few “rights” and “wrongs” in dining – among the best characteristics of taco menus is the infinite variety that wrappers, fillings, toppings and salsas/sauces/cremas enable.

Tacos

It takes a little sleuthing to figure out if Americans do or do not like hard-shell tacos. And one must do a fair amount of research to find out why hard shell tacos ever existed in the first place. But what we were able to find is that soft shelled tacos seem to have won the hard vs. soft battle some time in the recent past.

And perhaps not a moment too soon for authentic taco catering providers. That’s because the hard shell taco is not only an invention (an adaptation, actually) from north of the border, and it’s just not good party food. Having to navigate the hard, u-shaped taco shell while wearing nice clothes, not to mention the decision to eat it sideways in an attempt to prevent it from exploding, which it does anyway, is just too hard for anyone trying to have a good time.

(Note: taco catering has made taco dining a preferred way to entertain, taking it from the mundane Taco Tuesday night at the family dinner table to the level required of weddings, corporate events, film shoots and larger family events such as graduations, bar and bat mitzvahs, and birthdays.)

So how were tacos meant to be made, and why are there two distinctly different types? A little history lesson is in order.

Tacos were a Mexican staple for at least 150 years before appearing on the streets of border towns in Texas, Arizona and New Mexico in the early 20th century. There were early versions of mobile taco cart catering with vendors selling tacos to workers and others in places like San Ysidro, Tecate, Nogales, San Luis, Laredo, and Brownsville.

But Taco Bell arrived on the scene in the early 1950s, and entrepreneur Glen Bell improvised on the tostada, a crispier version of the taco shell that was served flat with taco ingredients on top. Bell is now credited with the “fast food crunchy taco,” which obviously drew a large number of customers as his chain spread coast to coast. This is when lines were drawn between the traditionalists who preferred soft tacos and this fast nuevo cuisine that provided diners with the crunchy, and often messy, experience of the hard shell.

So hard shells had an appeal, at least for a time. And there are some for whom that is the taco experience. Why?

The answer might be found in science. Research has shown that the human taste for crunchy things – think potato chips as much as hard shell tacos – is rooted in our evolutionary history. Crunchy foods in nature, particularly vegetables, were the most ripe and therefore most tasty and perhaps less likely to be rancid or bug infested. When humans began to use fire to cook food, not only did that make more nutrients available in the food, but the crispy, tasty edges and exteriors also became associated with healthfulness.