Lately, I have been seeing "Mom and Pop" in the dining scene. Hence, I decided to check it out.
And here's what I found:
"Mom-and-pop" is a
colloquial term used to describe a small, family-owned or independent business. Mom-and-pop stores are often
operations that struggle to compete with more substantial establishments, such
as big-box retailers, who generally boast more buying power than smaller
players.
"Dirty burgers began as the burgers you would buy from a vendor at 2am after a big night out. These days a dirty burger is one that is messy, manly, and definitely doesn't come with knife and fork. 500 g topside beef mince. 1 slice bread made into crumbs. 2 large onions."
Look for chewing gum that contains Xylitol; a 100% natural sweetener which promotes good dental health, freshens your breath and prevents acute Otitis Media (Middle Ear Infection). Also, a preferred natural sweetener over Sorbitol, Fructose & Glucose as it can inhibit the growth of bacteria and yeast. (Source of info: http://www.xylitol.org/questions-about-xylitol )
Grease Lock Filters (GLF) are installed in
front of the traditional baffle filters preceding the cooker hood acting as
first line of defence; absorbing up
to 99% of the heavier grease particles (6 to 8microns).
Therefore grease is removedand prevented from building up on the baffle
filters and the interior of cooker hoods.
GLF are inherently fire retardant and
reduce fire risk to boot!
Baffle filters, cooker hoods, duct system and air cleaners subsequently
require lesser cleaning and maintenance which eventually further reduce labour, water and electricity
usage; thus saving lots of costs!
GLF are very simple to retrofit and replace when
soiled. Furthermore, they are biodegradable and easy to dispose without
affecting the environment!
This
isn’t the common air purifier which you most probably would have thought so. Retrofitted
with ActivePure technology consisting
of a RCI (Radiant Catalytic Ionization) Cell, UV lamp and Unipolar Ioniser that
is Certified Space Technology by NASA affiliated Space Foundation. It can effectively
eliminate repulsive smell like cheese odor and even kill bacteria such as E.coli
and Salmonella which any kitchen will steer clear of. This novel invention has
my thumbs up!
I have tried drinking tons of water and
eating high-fibre fruits but both didn’t work as effectively as this VITAGEN Collagen Less Sugar Cultured Milk Drink which comes in three flavors - LB Original, Rose & Elderflower! A tasty
yoghurt-like drink that carries inherent floral notes…
In my quest to nail
that perfect slab of steak; lately, I have been browsing through the net and
here are some good websites which may satiate your beefy lust:
First, understand the
body of the cow which you are savoring! Differentiate the various cuts
and discover your most favorite one!
“Grades are based onthe
amount of marbling in the meat and the
age of the animal. Marbling is the
flecks and streaks of white fat you find distributed throughout the meat.
In general, the higher the degree of
marbling, the more tender, juicy,
and flavorable the meat will be.”
One is ‘lazy’ and the other is ‘dumb’.
What do they have in common? You can find them doubling as your waitstaff in
dining establishments. It is said that back in the 18th century,
waitresses were commonly called ‘Susan’ and with the invention of this rotating tray (placed in the center of
the table) to facilitate diners to help themselves to all the dishes, they
dubbed it “Lazy Susan”.
Similarly, the dumbwaiter, being in the form of a small elevator helps to
convey piping-hot food from the kitchen to other storeys and hence easing the
legwork of waitstaff.
Both are non-human, silent workers
that can’t complain or fight with each other over credit. The only issue you
may have with them is “wear & tear”.
Fairy Cakes may sound cherubic but they are just Cup Cakes!
Beefcake is absolutely inedible and actually refers to the brawny men whom you will always spot on a man’s briefs billboard!
Busboy or Busgirl – You will not find him / her working in a bus terminal but rather a dining establishment; clearing and cleaning your table. Just remember to say “Thank You”!
Sweetbread – This word has nothing to do with the sweetness of bread. It simply refers to the pancreas or thymus gland of a calf or lamb which is used for food.
Watering Hole is not a gardening term but a place (bar/saloon) where you can purchase your Bloody Mary. No bubble tea, please!
A teetotaler handed on this bottle of Brandy, knowing that I will be fascinated by the design which eventually will be added to my private collection. The bottle is fashioned in the make of the Eiffel Tower, a famous icon of Paris, France.
What deemed to be a premium ‘manly’ liquor or symbolic drink of the rich and affluent society has now become a contemporary classic ubiquitously found at bars or social events, enjoyed by both dudes and babes.
Brandy, commonly viewed as an opulent amber-colored spirit with vermilion reflections, is a distilled beverage with no added sugar, aka “Burnt Wine” and it can catch fire and burn easily. You can serve neat, straight up, on the rocks or marry with other beverages. The rich and intense spirit is derived from the harmonious blending of meticulously selected ingredients and experienced master crafting. The exuberant robust aroma will caress your nose and your palate will be smoothened with a lingering finish as you down a shot of Brandy.
Do you know that Brandy consists mainly of 3 types:
First, Grape brandy which is produced from the distillation of fermented grapes. Second, Fruit brandy that is distilled from fruits other than grapes. For example, Applejack Brandy if the brandy is made from apples or Peach Brandy if it is made from peaches. Third, Pomace brandy which is made from the fermentation and distillation of the marc that remain after grapes have been pressed to extract their juice.
Brandy Vs Cognac
Brandy, not to be confused with Cognac; a variant Fruit Brandy aka Eau de vie which is only produced from the Cognac region, South of France. Brandy which is produced from the exterior of Cognac Region will still be known as Brandy even though they may use the same ingredients or production methods. Cognac is the supreme of all brandies and only 6 zones in the Cognac Region are authorized to produce Cognac Brandy: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire. Renowned makers of Cognac are Courvoisier, Hennessy, Martell, Rémy Martin and Otard.
So, how do you decipher the acronyms on the bottle labels?
Here’s a quick guide quoted from Wikipedia:
Brandy
A.C. - aged 2 years in wood.
V.S. - "Very Special" or 3 Stars; aged at least 3 years in wood.
V.S.O.P. - "Very Superior Old Pale" or 5 Stars; aged at least 5 years in wood.
X.O. - “Extra Old", Napoleon or Vieille Reserve; aged at least 6 years; Napoleon at least 4 years.
Vintage - Stored in the cask until the time it is bottled with the label displaying the vintage date.
Hors d'age - Too old to determine the age; 10 years plus is standard and the quality is usually superior.
Cognac
V.S. - "Very Special" or ✯✯✯; a blend in which the youngest brandy has been stored for at least 2 years in a cask.
V.S.O.P. - "Very Superior Old Pale"; a blend in which the youngest brandy is stored for at least 4 years in a cask.
XO- "Extra Old"; a blend in which the youngest brandy is stored for at least 6 years but on average for up to 20 years.
Napoleon is a grade equal to XO but generally marketed in between VSOP and XO.
Extra specifies a minimum age of 6 years and is usually older than a Napoleon or an XO.
Vieux is a grade in between VSOP and XO.
Vieille Réserve is similar to the Hors d´Âge; a grade beyond XO.
Hors d'âge - "Beyond Age"; a blend which BNIC states is equal to XO.
How can you enjoy Brandy or Cognac at its fullest?
Tips to swirl & toast Brandy or Cognac from some professional experts:
“Brandy should be drunk cool as a cool brandy produces a fuller and smoother mouth feel and less of a ‘burning’ sensation. Also, alcohol becomes thin when it is heated.” (http://en.wikipedia.org/wiki/Brandy)
Ms Gan Chian Mei, Brand ambassadress of Remy Martin suggests “adding ice to Cognac will not harm the quality of liquor and instead helps to reveal the aroma.” (http://sg.lifestyleasia.com/en/features/wine-and-dine/five-must-knows-for-all-new-cognac-drinkers-8985/)
Master Blender of Courvoisier, Mr Patrice Pinet “prefers a snifter glass to a traditional brandy balloon as its unique shape ensures the complex aromas in the cognac to congregate at the top of the glass. After pouring, give your cognac time to interact with the air to fully release these complex aromas before you taste - He calls this 'The Minute Mystique'." (http://courvoisier.com/neat/)
Hope you will have a better inclination towards Brandy or Cognac after reading this post.
Recently, the words: vegetarian and vegan have been resurfacing on my mind repeatedly, perhaps because of a new vegan fast food outlet popping out, VeganBurg. So I asked myself, what is the difference after all? I decided to approach my longtime, know-all friend, Mr Wikipedia and he told me:
A vegetarian will consume vegetables, fruits, nuts and plant-based products (for e.g. soy milk, almond cream, mock meat, etc) only; may include dairy products such as cow’s milk, eggs or honey and animal by-products like rennet and gelatin…But totally eliminate all animal meat, poultry and seafood from their diets!
A vegan, on the other hand, survives on vegetables, fruits, nuts and plant-based products only. They disapprove of commodity/commercial exploitation of all animals, fowl and sea creatures, to the extent of banning themselves from consuming dairy products, animal-derived products (gelatin, rennet) and using animal-related products such as wool, silk, fur and leather goods.
You might wonder whether both such diets will suffice a human body? Well, the answer is Yes, according to the health experts:
“The American Dietetic Association and Dietitiansof Canada regard such a diet as appropriate for all stages of the life-cycle: It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.” (http://en.wikipedia.org/wiki/Veganism)
In my closing summary: the results of such sacrificial diets not only produce a lighter body distant from common diseases such as hypertension, constipation, diabetes, etc…, protect all fauna by going full-force green but furthermore, it will cultivate a determined and strong-willed mind to battle off those temptations out there in the food world! Hence, I salute to all the vegetarians and vegans, you definitely have my utmost admiration!
*Other source of info: http://en.wikipedia.org/wiki/Vegetarianism
What molecule….what gas? I beg your pardon? That was my first thought when I came across this term. It sounded so scientific and profound to me...
Molecular Gastronomy is a scientific study of choosing, cooking and consuming food. You can consider it a brainchild derived from the teamwork of scientists and chefs. One party studies the science of produce and culinary processes while the other party prepares the final product on a dish by incorporating the findings of the scientists into their culinary.
Take for example, our beloved Eggs; do you realize that different cooking temperatures will affect its outcome? We can have poached eggs, hard-boiled eggs, coddled eggs, scrambled eggs and etc…all depends on which cooking temperature you are using.
According to Wikipedia’s records: “The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist, Nicholas Kurti and French physical chemist, Hervé This. It became the title for a set of workshops held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Later, American Food Science Writer, Harold Mc Gee joined the duo in their activities.”
To me, molecular gastronomy is akin to a chef-d'oeuvre; a harvest reaped after much experiments, research and investigations. Very often, molecular gastronomy is associated with fine dining restaurants which are most probably Michelin Star-awarded. That explains why you will see the dish is being presented like “anedible painting on a ceramic canvas” when you dine at such restaurants. The art of haute cuisine is a must for all to taste at least once in their lifetime!
Below are 2 video clips from Alinea Restaurant, Chicago, USA; rated 3 Stars (Michelin Guide) & voted as 6th Best Restaurant in the world by Restaurant Magazine 2011. Enjoy as they show you what Molecular Gastronomy is all about!
PS: You can play both video clips at the same time!
A spork / foon is an unique combi blend of fork & spoon. A great idea to save on plastic materials and cut further costs! They can be seen at Popeyes & Texas Chicken in Singapore.
This is a virtual gallery of unique food items, creative marketing ideas from F&B industry, extraordinary bistro concept or any exciting food-related news. I hope my findings can inspire any restauranter/food retailer in a way or another to bring change as well as inject excitement into our next dining/shopping experience!
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