A preference for dark meat is not merely personal, but a matter of tradition for David Fortuna, chef/owner of Wholly Ravioli, Sacramento, Calif. Ever since his family’s first restaurant was opened in 1945, its members have preached the virtues of chicken thighs. “In Italy you use all parts of the chicken,he says. “Dark meat has a more ‘chickeny’ flavor, and it absorbs marinades and holds sauces better than breast meat.
Archives for February 2004
Search Engine Marketing – A challenge with huge returns
The major search engines are The undisputed gateway for consumers and researchers looking for information online and The primary path for leading them to their ultimate destinations. We’re all aware of their importance when it comes to generating revenue online so let’s get right down to the options you have when promoting your company and/or its products. In a nutshell you have two; Pay-Per-Click (PPC) and Natural Search Engine Optimization (SEO) – both of them designed to position your web site in front of your potential customers. Business to business, or business to consumer it makes no difference, its imperative that you’re visible. Mind you, there is no free ride so make your decisions wisely. [Read more…] about Search Engine Marketing – A challenge with huge returns
The Seattle Times: Health: Tea's potential health benefits have made it the new hot drink of choice
https://seattletimes.nwsource.com/html/health/2001854944_tea11.html
Tea’s potential health benefits have made it the new hot drink of choice
From left: Green, red, white and black teas have all been shown to have potential disease-fighting effects.
Some like it Hot – Cool Soup News –
I see more and more references to soup and soup concepts at the moment… here is one from Cool News
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Soup News. About two years ago, Jackie Bergman of Southfield, Mass. received an e-mail that “stirred a soup appreciation movement in the Berkshires,” as reported by Dana Bowen in The New York Times. The e-mail carried the subject header, “soupnews?” and it was from someone asking about the soups Jackie used to make at a Millerton, New York, restaurant called Farm Country Cafe, which had closed back in 1998.
Jackie removed the question mark from the subject header, replied that she was still making 50 varieties of soup from her “tiny takeout store, Farm Country Soup.” Well, her reply was forwarded, and forwarded and forwarded again, “chain-letter style,” and orders for her soup started pouring in. Trouble was, Farm Country Soup is located “behind an 18th-century buggy whip factory” in a town that “is fifteen minutes by car from the nearest sizeable town, Great Barrington.” Solution was, “a friend offered an empty refrigerator at her office” as a “soup port” — or a place where Jackie’s customers could come and pickup their soup.
Darned if that idea didn’t spread, too. [Read more…] about Some like it Hot – Cool Soup News –
What Women Want
Freud famously wondered, “What does a woman want?” He never figured it out, but many business owners have-and are making money in the process. What women want right now is attention to detail in product design and service; [Read more…] about What Women Want
Towering ambition for fine dining
Grand opening preparation at New York’s Time Warner Center, will feature six restaurants.
About a New York minute. The soon-to-be-unveiled feasting options are audacious even by the standards of a city that calls itself the restaurant capital of the world. Five of the country’s top chefs and a rising international star will dish out fare at six upscale restaurants designed by the biggest names in the business – all under one roof.
https://www.usatoday.com/travel/destinations/2004-02-03-time-warner-main_x.htm
A "culinary joke" that sets you back GBP 85 pp
Restaurant revue summary from The Restaurant Magazine
The Fat Duck, Malik’s, The Anchor & Hope, Rhodes Restaurant, Restaurant Martin Wishart
The Daily Telegraph’s Jan Moir got to sample the now three-star molecular gastronomy of The Fat Duck this week. Beginning with what she described as a “culinary joke,” Moir was served two squares of jelly – one orange, one beetroot coloured – which turned out to be of blood orange and golden beetroot. She found the food “oddly masculine”, appealing to “chefs and industry professionals.” She admitted it was “technically brilliant” but “challenging”. The £85 tasting menu began with a “gummy” selection of amuse dishes: green tea and lime meringue, a single oyster in a pool of horseradish cream and passion fruit jelly, a teaspoon of mustard ice cream in a pool of red cabbage, and quail jelly with pea puree. Next, a spoon of snail porridge, a slice of poached and glazed foie gras that “melt[ed] on the tongue, not in an entirely pleasant way.” Savoury ices followed, with Moir finding the experience “actively horrible”. The textures were “relentless” and “pappy” and Moir was desperate for “a proper lunch”.
"No fat, low fat – that's gone. No carb, low carb
“No fat, low fat – that’s gone. No carb, low carb – that’s going to be gone, too,” says Pratt, author of SuperFoods Rx (William Morrow). “The message should be, focus on healthy carbs, whole grains as well as legumes. You’re going to be full long before you get fat.” [Read more…] about "No fat, low fat – that's gone. No carb, low carb