80 Acts of Kindness

admin | March 30th, 2012 - 6:31 pm

Saval Foodservice  celebrates its 80th Year with 80 Acts of Kindness   In 1932, during the great depression, Harry Saval started distributing and processing deli products to Baltimore’s delis.  Now, a full line distributor of food and non-food products to the Mid-Atlantic region’s restaurants, Saval Foodservice employees are celebrating its 80th Year in business by […]


nina | March 30th, 2012 - 9:00 am

How smart are you when it comes to your coffee?

1.  Which is the only state in the United States that grows coffee?
    a.  Louisiana
    b.  California
    c.  Hawaii
    d.  Florida

2.  Which country is the largest exporter of coffee?
    a.  Uganda
    b.  Colombia
    c.  Indonesia
    d.  Brazil

3.  Which species of coffee accounts for most of the world’s production?
    a.  Coffea dewevrei (Excelsa coffee)
    b.  Coffee arabica (Arabica coffee)
    c.  Coffea conephora (Robusta coffee)
    d.  Coffea liberica (Liberica coffee)

4.  Which U.S. City has the most coffeehouses?
    a.  San Francisco
    b.  Chicago
    c.  Seattle
    d.  Manhattan

1.  c, 2. d, 3. b, 4.  c


nina | March 29th, 2012 - 9:00 am

The perfect deviled egg is deceptively hard to get right. The trick is to separate the egg from its shell without leaving pock marks in the egg whites. 

Begin by placing fresh, uncooked eggs on their sides in the refrigerator for seven to 10 days, turning them every day or two to keep the yolk centered. The time period will help the egg separate more easily from the shell membrane.

Bring the eggs to room temperature to prevent cracking when they are immersed in the boiling water.

Place the eggs in a strainer in a stock pot to avoid having the eggs sit against hot spots on the bottom of the pot.

Fill the pot with enough water to cover the eggs, plus an inch. Add a teaspoon of salt for every half-gallon of water. That will also help break the membrane.

Bring the water to a boil, then add the eggs, bring the water to a boil again, cover and remove from the heat. Let cook for five minutes.

Remove the eggs, crack the shells thoroughly and return the eggs to the water for another eight minutes. This method helps keep the yolks from overcooking and turning green.

Prepare an ice bath and submerge the eggs. This should cause the whites to shrink and pull away from the shell. The cold water will seep in through the cracked shell, also making it easier to peel the eggs.

Chill the peeled eggs for an hour or so to let the yolks cool further.

Cut a yolk-sized stencil out of a piece of paper to use when dusting the eggs with paprika.

To get the deviled eggs to sit on a plate, shave a sliver of egg white off of the bottom.

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and add enough water to stand 1 1/2 inches above the eggs.  Heat on high until water begins to boil, then cover, turn the heat to low, and cook for one minute.  Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for one minute.

Crack egg shells and carefully peel under cool running water.  Gently dry with paper towels.  Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter.  Mash the yolks into a fine crumble using a fork.  Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.  Sprinkle with paprika and serve.

Source:  The Baltimore Sun, 3.28.12


nina | March 28th, 2012 - 9:00 am

Improved grain supplies will help lower food prices this year after sharp rises in 2011, easing inflation concerns.

Over the next decade, however, prices are set to rise for major food and agricultural commodities.  Food prices are exptected in 2012 to be averaging perhaps slightly below 2011. We expect also slightly less volatility this year compared to last year because of better inventories.

World food prices hit a record high in February 2011, helping to cause unrest in some countries. Food and beverage companies will benefit from lower prices of agricultural commodities, such as grains and meat, after their profits were dented by high commodity costs last year. 

Global food prices rose 1 percent for the month of February, increasing for a second straight month and adding to inflation concerns. What distinguishes this year from last year is that we have better inventories for certain crops.

Weather in the major producing countries will be one of the main drivers for farm commodities in the next few months as crops go through planting and harvesting, with corn and soybeans seen firmly underpinned by bad crop weather.

On the contrary, sugar prices are expected to experience downward pressure until the middle of this year thanks to strong exports from Thailand and Russia.  The U.S. Department of Agriculture expects global crop prices to retreat sharply this year as farmers around the world expand production, bringing stability back to commodity markets and easing food inflation fears.

Food security is a problem which will not go away. We have some 1 billion people hungry. It will certainly be an issue in 2012 and beyond.

Climate change is set to be one of the biggest challenges for food security, with increasingly sharp weather changes making it difficult for farmers to make planting decisions and hitting sown crops.

Markets are becoming very unpredictable largely driven by unpredictable harvests.

Source:  Reuters, 3.12.12


nina | March 27th, 2012 - 9:00 am

The competitive nature of the pizza industry keeps the leading companies on their toes. Menu innovation, thoughtful pricing and national promotions aimed at value have been driving sales in the past several years and are expected to continue in the future. In order to remain competitive, the average pizza price has remained fairly flat (up […]


nina | March 20th, 2012 - 9:00 am

Have you been eating more at restaurants with waiters rather than fast-food joints?

If so, you are not alone, and in fact is an indication that the American economy is improving.

Over the 12 months through January, sales at what the government calls full-service restaurants were 8.7 percent higher than in the previous 12 months. That was the fastest pace of growth since the late 1990s, when the economy was booming.

Since those numbers became available 20 years ago, that difference has been a reliable indicator of how the economy is going. In tough times, people may still eat out, but they cut back.  Full-service restaurants may or may not be expensive. The range at limited-service places is not nearly as wide.

Americans now spend about $220 billion a year at full-service restaurants, and $211 billion at the limited-service places. (They also spend $21 billion at what the government calls “drinking places,” also known as bars. Bar sales are now rising slower than at either type of restaurant, although history does not indicate that has any particular significance for the economy.)

Over time the relative sales trends of the different types of restaurants have generally coincided with changes in the gross domestic product numbers. But recently, that relationship seems to have broken down, with the economy growing much more slowly than the restaurant numbers would indicate.

Source:  The New York Times, 3.16.12


nina | March 19th, 2012 - 9:00 am

Substitution Guide.
Check out this handy substitution list for alternates that will ensure your recipes are a sucess.



Allspice (1 tsp.) 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ground clove
Baking Powder (1 tsp.) 1/4 tsp. baking soda, 1/2 tsp. cream of tartar
Baking Soda (1 tsp.) 2 tsp double-acting baking powder and replace acidic liquid ingredient in recipe with non-acidic liquid
Balsamic Vinegar Equal amount of sherry or cidar vinegar
Bread Crumbs (1 cup) 3/4 cup cracker crumbs
Brown Sugar (1 cup) 1 Tbsp. light molasses plus enough sugar to fill 1 dry measure cup or 1 cup raw sugar
Butter, salted (1 cup
or 2 sticks)
1 cup or 2 sticks unsalted butter, 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening
Buttermilk (1 cup) Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk  3/4 tsp. cream of tartar or 1 cup plain yogurt
Canola, Sunflower and Vegetable Oils Substitute one for one
Chocolate, Bittersweet or Semi-Sweet (1 oz.) 1/2 oz. Unsweetened chocolate and 1 Tbsp. granulated sugar
Cocoa Powder (3 Tbsp. Dutch-processed) 1 oz. Unsweetened chocolate, 1/8 tsp. baking soda, reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder and 1/8 tsp. baking soda
Corn Starch
(as a thickener)
Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour
Cream of Tartar (1/2 tsp.) 1/2 tsp. white vinegar or lemon juice
Egg (1 whole large egg) 3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites
Garlic (1 fresh clove) 1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic
Gingerroot (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger
Half & Half (1 cup)
for cooking or baking
1-1/2 Tbsp. butter or margarine and enough milk to equal 1 cup
Heavy Cream (1 cup)
for cooking or baking
3/4 cup milk and 1/3 cup butter or margarine
Herbs, Fresh (1 Tbsp.) 1 tsp. dried herbs
Honey (1 cup)
for cooking or baking
1 1/4 cups granulated sugar and 1/4 cup of liquid appropriate for recipe
Italian Seasoning (1 tsp.) 1/2 tsp. dried basil, 1/4 tsp. dried oregano, 1/4 tsp. dried thyme
Molasses (1 cup) 1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid
Mushrooms, fresh
(1 cup sliced and cooked)
1 can (4 oz.) mushrooms, drained
Mustard, Prepared
(1 Tbsp.)
1/2 tsp. dry mustard powder and 2 tsp. white vinegar
Onion (1 small minced) 1/2 tsp. onion powder
Poultry Seasoning (1 tsp.) 1/4 tsp. ground thyme and 3/4 tsp. ground sage
Pumpkin Pie Spice (1 tsp.) 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg
Sour Cream (1 cup) 1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup
Tomato Juice (1 cup)
for cooking
1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce (1 cup)
for cooking
1/2 cup tomato paste and 1/2 cup water
Wine, Red (1 cup) 1 cup nonalcoholic wine, apple cider, beef broth or water
Wine, White (1 cup) 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water
Yogurt (1 cup) 1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream


nina | March 19th, 2012 - 9:00 am

The combination of the National Meat Association and the North American Meat Processors Association will be a new organization, named the North American Meat Association, the groups announced at NAMP’s management conference in Chicago on Saturday. NAMA is expected to officially begin operations on July 1. The organization will maintain offices in Reston, Va. and […]

CHEF’S CORNER – Corned Beef & Sauerkraut Burrito

nina | March 15th, 2012 - 9:00 am

Corned Beef & Sauerkraut Burrito Ingredients: 1 Tortilla 4 oz corned beef, shredded 2 oz sauerkraut, drained 1 oz lettuce 1 oz tomato 1 oz horseradish sauce Procedure: Heat corned beef and sauerkraut.  Layer all ingredients end to end into burrito and roll.


nina | March 14th, 2012 - 9:00 am

Current Restaurant Marketing Tactics Aren’t Working. 2011 will be remembered as the year of the daily deal. Many restaurants continued using traditional marketing tactics, but also have surrendered to the promise of daily deal providers such as Groupon and social media, with Facebook fan pages alone increasing exponentially. However, these traditional tactics and the newer tactics have […]

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