Category Archives: Food

How do you prepare your service in a busy restaurant?

Before opening up your restaurant to your guests, always make sure that you’re fully prepared – after all, failing to prepare is preparing to fail.

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So what do you need to consider before welcoming all of your keen diners?

1. Punctuality

Make sure all staff are present and ready at least 10 minutes before service begins, as members of staff rushing in at the last minute and dealing with customers in a flustered state will not look good.

2. Be ready for your specific role

All staff members should be ready for their particular role, whether that’s waiting on tables, helping in the kitchen or behind the bar. Ensure that they’re in the correct uniform and are smart and presentable, with any equipment they need for their specific role.

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3. Brief all staff

Make sure all staff are aware of details they need for their shift, such as particular table reservations, guest requests, today’s specials, menu changes or shortages, and health and safety considerations.

4. Presentation and cleanliness

Ensure that the restaurant is presentable and all tables are laid correctly and consistently with fresh linen, clean cutlery and glasses. Make sure all finishing touches and table decorations are present. Any background music should be appropriate for the setting and playing at a suitable volume.

5. Food preparation

Make sure that any food that can be prepared in advance is done so and stored and organised appropriately. The Caterer.com website highlights how kitchens will need plenty of refrigerators for holding perishables. Most busy catering businesses can maximise their storage space for chilled and frozen food by using a cold room, such as one of the walk in cold rooms seen here: https://www.fridgefreezerdirect.co.uk/cold-rooms.

6. Re-stock the bar

The bar needs to be clean and fully stocked, with all drink garnishes such as lemon and limes and ice prepared and readily available. Any bar snacks should be available and fully topped up. All glasses should be checked for marks and wiped if necessary. Never serve a drink in a dirty glass.

7. Plan for mishaps

Busy shifts can lead to a few spilt drinks or even some accidental breakages. Have cleaning supplies ready for such instances so they can be dealt with swiftly will minimise any disruption, allowing you to continue with service as usual.

The Egon Ronay Guide to food. Once the hallmark of quality

Once upon a time in this country the simple mention of the name “It’s an Egon Ronay approved restaurant”, was enough to guarantee quality. It was also used as a sarcastic comment about a bad meal. “It’s hardly Egon Ronay is it Mum!” was bound to elicit a thick ear. Saying that a place was “not somewhere Egon Ronay would approve off”, immediately damned it as certainly not being posh. If it was rumoured that he was likely to grace your establishment the chefs would be sent into over drive over their Lincat LMR9 6 Burner Gas Oven, much like the ones that can be viewed at https://www.247cateringsupplies.co.uk/catering-appliances/commercial-ovens-and-ranges/commercial-ranges/lincat-lmr9-medium-duty-6-burner-gas-range-oven, in a desperate attempt to impress. It was the making and the breaking of a restaurant. To gain a place in his guide was to ensure success, and an opportunity to put your prices up, to be taken out off it was to your utter shame.

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Who was this man that had such power? Egon Ronay was a Hungarian born food critic who came to the UK after the end of the Second World War. He took over a restaurant in London thanks to his Father’s contacts. He had grown up in the world of eateries as his father was an experienced and established restaurateur of some local renown. Egon built up his businesses until taking out a loan to purchase the Maquee. He turned the once tea room into a grand French restaurant which proved a huge hit and brought the world of French cuisine to the UK where the traditional food of Britain was very popular plus rationing was still in place. His establishment began to draw press attention and the visit of Fanny and Johnny Craddock, then prominent figures on the food and drink scene including a BBC television series. Ronay was constantly asked to write about food and what was good and modern. Eventually he decided to write a column in the Daily Telegraph.

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This discovery of writing led Egon to expand out in to the restaurants of Britain and start to compile a list of the places that he believed to be examples of fine dining and cuisine. The British public were sick of the low grade fair they were being served and it was time to sample something new and something with quality. It was out there, it was just difficult to find it and where. Egon Ronay’s first guide was finished in 1957. It was very well received and sold thirty thousand copies ensuring that he would be asked to continue. Blue roundels were a mark of approval and much was made of them. To make sure the guide was fair no free gifts either of accommodation or food was accepted by the guide writers. Ronay was not elitist despite his lists popularity amongst the rich. He frequented a MacDonald’s once and was very complimentary about the McChicken Sandwich.

 

Popular Street Foods In Mumbai

Where thousands come to this city in search of fame, love, and money, they surely need to experience a solid taste of Mumbai food.

1. Vada Pav

This ‘poor man’s burger’, is the one thing that is the pride of Mumbai. It can be found in every street and corner of this glorious city. It is a fritter stuffed with mashed potato between bread. The dish is more mouth-watering with spicy and sweet chutney as well as garlic powder chutney. For a quick bite of Mumbai’s famous Vada Pav, try the stalls near Mithibai College!

2. Pav Bhaji

Another original of Maharashtra, Pav Bhaji has traveled all over India and won more and more hearts. Pav is generally heated on a pan with slight butter. A ‘Bhaji’ is prepared with vegetables where they are mashed and cooked with spices and seasoning. Onions and tomatoes are also served as a side. For the most popular Pav Bhaji, you can visit the stalls at the beaches of Mumbai.

3. Frankie

If one talks about the street food of Mumbai, one simply cannot miss the Frankie! It is a simple flour wrap filled with mashed potatoes, mutton, chicken, eggs or anything one can imagine. The main ingredient among the above is complemented with onion and spicy sauces. Created by Mr. Tibb, Frankie was born being inspired by the Lebanese style.

4. Bhel Puri

Who does not know this flavourful Chaat? A simple mixture of puffed rice with raw vegetables like onions and tomatoes is complemented with tamarind sauce. You can go and have your fill of Bhel Puri at the beach stalls in Mumbai.

5. Sandwiches

Sandwiches are rather common, but the roadside sandwiches of Mumbai have a story of their own! There are unlimited versions with ‘schezwan’, egg, mayonnaise, and what not, available! Patrons are spoilt for choice and no one will be left disappointed! A constant student crowd favorite, try the sandwiches at the stalls near Mithibai College.

These were the popular street foods in Mumbai. How about the idea of complementing this with a desert? Along with the crowd favorites, Mumbai has its most efficient bakeries, which serve the best desserts giving a strong competition to any bakery in the world! With the internet being accessible to many today, it is possible to place an order of online cake delivery in Mumbai . Simply open the corresponding app and place an order within a few minutes! Remember, this city never sleeps, and each element of the city will only make you fall more in love!

Acai Berry

It is a small purple fruit that is rich in vitamins and minerals. It contains vitamin B1, B2, B3, calcium, proteins and potassium. It provides energy required by the body and fights fatigue.

It helps build a stronger immune system by enriching the digestive tract with vitamins and essential minerals. It increases the metabolism and helps to eliminate the extra pounds. It is a rich source of fiber and contains omega-9 and omega-6 fatty acids. These fatty acids help control the cholesterol level and high blood pressure.

It is rich in anthocyanins. This compound is known for its heart benefits. This berry contains a high percentage of this compound, which is responsible for preserving the antioxidant content of the fruit. The high antioxidant property enables it to fight free radicals, which can result in cancer and harm cells in the ovaries. It contains double the amount of antioxidant than in blackberry. It is used to prevent the appearance of fine lines, wrinkles, age spots and other skin conditions. It slows down the aging process and is known as the most effective anti-aging agent. This berry is also useful in regulating the menstrual cycle and treats menstrual symptoms.

It is helpful in cleansing the body by eliminating harmful toxins. It is rich in antioxidants that help regulate blood circulation. It is also useful in relieving joint and arthritis pain due to its anti-inflammatory properties.

Its supplements are widely used to lose weight. They consist of 18 different types of amino acids. It fights skin infection, cancer and mental problems.
This wonder fruit is safe for pregnant women as it provides essential vitamins and other components. It is used to increase fertility and increases sex drive.

It is available in the form of supplements, in juices, shakes, ice-creams and other nutritious foods. It is advisable to consume the supplements to correct any deficiency or disorder in the body. Before taking the supplements, confirm with your doctor first.

It is a fruit widely grown in the Amazon rainforest and is called a super food. It is considered to be the healthiest fruit and has numerous benefits. It is rich in flavonoids and anthocyanins, a compound also used in red wine for health benefits. It is widely used to get rid of excess fat.

Weight loss
One of the greatest uses of acai berry is weight loss. Excess weight gain can lead to many heart issues. It has high antioxidant content and helps the process of burning fat. It suppresses hunger and controls overeating. Use of acai berry increases the metabolism. The supplements are used in certain weight loss programs. It is a rich source of proteins and dietary fibers, which are essential for a healthy digestive system and cutting down fat. It is advisable to consult your doctor before using supplements and to know their correct usage. This is 100 per cent natural and readily burns fat and extra calories.

Health benefits
It brings amazing benefits to the heart and is rich in both Omega-6 and omega-9. Both of these compounds have good effects on the cardiovascular system and lower the cholesterol level. They help prevent cancer and leukemia. Consumption of this fruit boosts energy and reduces fatigue. It is also known to strengthen the immune system. It is useful in fighting free radicals and acne problems. It is efficient in relieving joint pain and arthritis. Due to its high antioxidant level, it helps release toxins from the system and cleanses the body.

It plays an important role in slowing down the aging process by working as a strong anti-aging component. Acai oil is known to be used in certain cosmetic products because of its strong antioxidant quality. It is safe to use acai berry in beauty products such as anti-aging creams and lotions, facial creams, shampoos, body lotions and conditioners.

Organic Cloves

They were native to the Maluku Islands in Indonesia originally, but they are an indispensable part of many different cuisines today.

Cloves-they spiced up history:

Archaeologists have found evidence that this aromatic spice was used in Syria even before 1721 BC. In the 3rd century AD, a leader of the Han dynasty insisted his subjects chew on Cloves before they opened their mouths in his vicinity.

So profitable was the clove trade, that wars over the monopoly of clove production and distribution were fought in the 13th and 14th centuries!

Not sugar, but spice and all that’s nice:

The nutrients found in cloves include protein and dietary fiber. Cloves are also rich in minerals like calcium, iron, magnesium, phosphorous, potassium, sodium and zinc. They are also a source of vitamins C, D. E, K, B6, B12 and contain riboflavin, niacin, thiamine, and folate.

That something so small can be so packed so much goodness demonstrates the power of Mother Nature.

Grandma’s remedy for a toothache:

This is probably the most commonly known fact about cloves today.This is the reason that so many toothpaste advertisements revolve around this theme.

This little flower bud is great for oral health in two ways-:

First, it contains constituents like kaempferol and oleanolic acid which fight oral infections.

Second, it acts as a good analgesic or pain reliever. In fact,clove oil is the prime constituent of a many toothaches relieving products.

Cloves are used in cooking for their wonderful aroma. In addition,they are immensely good for digestion as they stimulate the secretion of digestive enzymes. They also reduce flatulence, gastric irritability, dyspepsia, and nausea.

Cloves are antimicrobials. They can help fight against serious diseases like Cholera which, in epidemic form, claim thousands of lives. Cholera is caused by the bacterium Vibrio cholera which often attacks the small intestine resulting in debilitating and life-threatening diarrhea. The eugenol in cloves combats and eliminates the parasites and bacteria which trigger diarrhea.

Boosting the immune system: is an extension of the anti-microbial quality of cloves as this spice keeps infections at bay. The principle of prevention being better than cure is relevant for conserving health and boosting immunity.

Cloves can fight against cancer: Cells are destroyed by the human system as a matter of course to maintain regular function and activity. This is called apoptosis. A hallmark of cancer is anti-apoptosis or the ability of cancer cells to avoid apoptosis or programmed cell deaths. Studies prove that the aqueous infusion of cloves has the ability to arrest the proliferation of cancer cells by causing cells with faulty DNA to die.

Use one or two cloves a day to keep diabetes at bay as compounds found in cloves help to increase insulin efficiency.

Clove compounds are good for heart health:

Cloves work in regulating triglycerides (or fats in the blood), LDL cholesterol and total serum cholesterol.They are also good anti- coagulants and help prevent blood clots.

Cloves are good for preserving good bone quality: as they are rich in manganese and vitamin K. Just 2 teaspoons of ground cloves covers 60% of your daily allowance of manganese.

Get rid of that headache by adding 2 drops of clove oil to a tablespoon of coconut oil and some sea salt and gently massaging this on your forehead. This is way healthier than popping a pill.

Eat Healthy

If you planned ahead – if you planned out your week and your meals – if you took a step back and realized that “yes – you can prepare a healthy meal for your family – in a short period of time” – you would realize that you are not saving time or money by buying fast food.

We are so ingrained into buying into everything that is advertised that we forget to think for ourselves.

Yes – fast food or prepackaged food can be a treat every once in a while. But it should not become the staple of our home.

By being organized and planning out your week and your meals – you can save time and money.

Start by making a schedule of your activities and putting it on a calendar.

Plan out your meals for the week and make a shopping list. The meals don’t need to be fancy. On days when you have activities that you need to get to they can be as simple as grilled cheese and a salad. Or soup and a salad. But homemade food is less expensive. You have control over the ingredients and the quality of the food. By planning them out in advance you won’t feel rushed during the week and you will feel better in giving your family a “home cooked” meal – as simple as it is.

By buying in bulk you will also save money. Look for sales and something that is in season and available locally that week. If something is in season and available locally – it will probably be less expensive. If it’s not something that you planned on serving that week – be flexible and adjust your menu. You can save money by doing so.

When you get home from the store spend the extra time and divide your purchases into portions that you will use at one time. By buying in bulk and making your own individual bags of snacks for the week – instead of buying individually portioned items at the store – you will save a lot of money.

For example – by buying a big bag of carrots and peeling and cutting them yourself and putting them into individual bags for your lunch – you will spend a lot less money than if you bought prepackaged baby carrots.

Buying fruit and healthy snacks – instead of junk food – teaches your kids good nutrition.

Spending a half hour sorting and packing your bulk items into correctly portioned items for your family size – will save you money. But most importantly – you will have provided your family with healthier options.

Buying a weeks supply of meat and portioning out the amount you will use during one meal – and putting it into freezer bags or tupperware – will cut down on the time you will need to prepare that meal later during the week.

At dinner time it will be much easier to pull out the already portioned meat and vegetables and cook them – in a short period of time.

Or you can take the portioned out ingredients and toss them all into a crock pot – and have a delicious home cooked meal waiting for you when you come home. Fast food!

By being organized and planning out your week – you will save time and money. But most importantly – you will have provided your family a healthier eating option.

Coppiette

Coppiette are strips of meat that have been dried, cured with salt and pepper and then seasoned with fennel and pepperoncino (hot Italian chilli peppers). South East of Rome, in the province of Frosinone, the locals include garlic and white wine to make coppiette ciociare. This is simple fare and was part of the staple diet enjoyed in times past by both farmer and humble peasant. It has some close relatives. Coppiette would have been understood as jerky to the pioneers opening up the American West in the nineteenth century, and to the native Indians the settlers encountered. The Dutch voortrekkers (meaning literally fore-pullers) who made the great trek across South Africa to escape the British in the 1830’s and 1840’s, were sustained by something strikingly similar – they called it biltong.

It’s not hard to understand its appeal. These dried meats are rich in protein and residual fat. They also have high levels of salt added during the drying process to inhibit any bacterial activity. The tired and hydrated Lazian farmworker, after a day in the field, chewed on coppiette and was quickly revived by a concentrated shot of energy and nutrients. These ‘sticks’ of meat packed away to almost nothing in his pocket; they were also inherently stable because all the excess fat and moisture had been removed. Nestling in the dark recesses of a pack or pocket, they could last for days or even months.

Then and now, the raw material used to make the cured meat depends on the location. The cowboys and native Americans cut strips from beef and game species including buffalo, deer and moose. In South Africa biltong made from beef remains the most common variety available, but today the Afrikaaner also uses ostrich and game species including kudu, wildebeest and springbok. In the Lazio region of Italy, horse and donkey were the common options available. Today most coppiette are made from pork.

However, with their aversion to pork, the Jewish community makes its own version using beef. A good butcher might be able to sell you some coppiette using meat sourced from the prestigious Maremmana, a breed of cattle reared in Maremma, former marshland straddling southern Tuscany and northern Lazio. If you visit the small town of Genzano, residents might offer you their own rare speciality using meat from the donkey.

In times past, no part of the animal was wasted; today butchers, and those still making it in the home, concentrate on the sinewy muscle tissue surrounding the ham, shoulder or abdomen. Strips 10-15 centimetres long and 2 centimetres thick are cut from the carcass and seasoned in wooden vats, before being gently cooked for half an hour in a refractory brick oven fired by brushwood. Any excess water is drained off and the meat is baked for a further half hour before being left to dry for up to 48 hours in wire cages.

Internet Changed Pizza History

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. It was for many years, enjoyed by the lower echelons of society, who could afford little else.

For most of the long and romantic history, this was a regional dish. The great pies in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss slices on regional and local venues. However, unless you visited New York and knew where to look, these inside secrets remained mysteries to the rest of the country.

The pies in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own incredible masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible cuisine, independently of anyone else.

Most people outside of New Haven were clueless to the pizza being created there. This was true for most of the residents of the entire state. Most Connecticut residents had never thought of traveling to New Haven to eat pizza. And why would they? They had their own great pizza, or so they thought.

And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross over. No sharing of pizza ideas.

The only way you discovered regional pizza was by knowing someone who lived there or by traveling yourself to a particular area and searching it out. Other than that, pizza was regionalized remained hidden and undiscovered.

This was true not only of the United States but across the entire planet. Pizzerias in Italy, all of Europe and other continents hid their pizza secrets to all but the fortunate residents and random traveler.

However, things were about to change. Enter the great game changer. The Big Kahuna of Information was about to turn regionalized pizza into a global point of argument and dialogue.

The floodgates of the great pizza symposium were opened. The Internet was the single biggest catalyst to educate, inform and open the debate of how to make pizza and where to find great pizza. The earth had truly become a global village of pizza. Now various countries, regions cities and towns were able to showcase their own marvel of pizza.

Sugar Free Jam Making

The first thing that caught my attention is that Pomona’s is the only pectin that is pure pectin. Other brands are not pure. Traditional pectin has dextrose a corn derivative or other acids. These things are added to make the pectin easier to mix with the fruit, but may not be what we want to eat.

Because it is pure pectin, you cannot add Pomoma’s Pectin to the fruit directly or it will clump. Always stir the pectin into an amount of dry sweetener that is no more than ½ the amount of mashed fruit or juice. Always stir the pectin into an amount of liquid sweetener that is no more than ¼ the amount of mashed fruit or juice. Add any remaining sweetener after the pectin is dissolved.

There is another thing you need to know about Pomona’s pectin. This pectin must be mixed well in enough sweetener to keep the pectin grains from clumping together in the hot fruit. If you follow these guidelines, and have a recipe, you will be successful and you will love your jam or jelly.

The reason I like to use Pomona’s is because it doesn’t gel with sugar, but calcium and it is derived from citrus peel. This means that you do not have to use a set amount of sugar to make the jam or jelly set up to the consistency that you want. Prior to finding Pomona’s, I had used Clear Gel to make freezer jam so I didn’t have to put so much sugar in it. Pomona’s Pectin makes a better texture in the jam or jelly. I can use any type of sweetener I want and as much as I want.

It helps to start your jam making experience using the recipes included or developed by the manufacturer, but you are not limited to them and there are tips on their web site to help you in developing your own recipes.

You can buy Pomona’s pectin in a 1 oz. package that will make 2 to 4 batches, or a ½ lb. or 1 lb. bag. It will keep indefinitely without going bad or getting too old to gel.

If you want less sugar in your diet, you will love Pomona’s Pectin.

Use Pomona’s Pectin to make healthy fruit jams and jellies. Give your family the very best jams and jellies you can make. Each package will make two to four batches so it is economical as well. Pomona’s Pectin is natural and healthy. It is Jam making time. Make it a healthy alternative.

Going The Extra Mile

When you come to think of it, it is a whole separate task to decide what to cook every day- not to mention grocery shopping and the time and hassle that takes. It is simply not everyone’s cup of tea and not everyone finds it satisfying enough.

I keep thinking how junk food is readily available no matter where you live in the city, so then why would anyone be motivated to cook healthy and stock up on fresh ingredients? The hold that takeout places and fast food have on us is intoxicating, to say the least because they are always there for you when you feel famished and they take little effort and much less money than buying all the things you would need for lunch or dinner. It is like they know our minds and how to sway them!

Even though it is not always possible to eat right; try to make a goal of squeezing in one nutrient-rich meal each day. At least this way you will be on track. Our problem is that we want to be in good shape with minimal elbow grease but that’s not always possible is it? Our bodies are worth the extra mile so don’t take shortcuts! If you want to have a longer, happier and healthier life, you need to redesign your priorities and improve your standard of eating. Your future self will thank you for it!

No one wants a time to come in their lives in which they are constantly rushing to the doctor and having all kind of ailments. Apart from avoiding cigarettes and alcohol, it is wise to evolve when it comes to deciding what to put in your body! I have in my experience heard people telling me how they don’t eat or enjoy potentially delicious vegetables like spinach, sweet potatoes, and leafy greens- not to mention their attitude towards Omega 3 oils rich fish, legumes, and probiotic-rich yogurt. I mean can you imagine the wonders these can do for your energy level and health? A tasteful salad can easily include all of these in one meal!

Every now and then treat yourself to a dessert or something fried, there is no harm in it but be wary of making it your whole life. Train yourself to enjoy the things that are good for your body and also taste brilliant. Trust me there are all kinds of recipes out there that will make you forget you ever wanted French fries. So go ahead and start taking care of yourself by eating more wholesome food! You won’t regret it!

Eating Healthy can be done!