Red is the New Orange

admin | March 27th, 2018 - 5:12 pm

Winter menus can start to seem a little bit–well, beige–and then boom! Blood oranges are in season, and everything’s okay again. “Blood oranges are known as the ‘chef’s orange,’” says the Director of Public Relations for Melissa’s Produce and “Produce Guru” for Cooking Light magazine.

In the way that Meyer lemons are the preferred choice in many kitchens, so are blood oranges. Chefs like to cook with them, because even though they are less sweet than other oranges, they are less acidic too, so that gives them a smooth taste.  Because they’re a variety of navel orange, they’re easy to peel, so easy prep is yet another reason for their popularity in professional kitchens.

Redder every day

At the start of the season, which is November for the California-grown oranges, the flesh is an orange-ish-red, but by the end of the season in May, it’s a deeply hued magenta, which makes it a dramatic ingredient for cocktails, dressings, ice creams/sorbets and more. The most popular variety of blood orange is Moro, and it has become something of an Instagram darling.

Drink up

You can use them anywhere you would use lemons or limes. They are a great part of a fresh-flavored beverage program: They’re especially great in cocktails and Sangria.

Source:, 3/19/2018

Two studies see link between processed foods and cancer

admin | March 23rd, 2018 - 1:14 pm

  Two studies are reporting that reducing consumption of processed foods — including processed meats — could reduce cancer rates in humans, based on their separate research. The World Cancer Research Fund and the American Institute for Cancer Research found that a 10-percent increase in the proportion of processed foods in a person’s diet made […]

The importance of cooking meat correctly

admin | March 20th, 2018 - 12:17 pm

Article provided by: Jackie Edwards The importance of cooking meat correctly If you’re a meat eater, then there must have been at least one occasion when you have eagerly cut into your delicious piece of meat, only to be hit with the disappointing reality that it’s not cooked. One might eat it regardless, though, as it may not […]

Food Transparency in Restaurants

admin | March 19th, 2018 - 2:05 pm

Food Transparency in Restaurants Restaurant owners often deal with the difficulties that come with trying to design a menu that meets their customers’ different tastes and preferences. Further still, they have to accommodate for the ever-increasing list of special dietary restrictions that many Americans follow. More and more, customers want to know where their food […]

There are a few reasons pork production is inching up

admin | March 14th, 2018 - 7:45 pm

    Heavier dressed weights are nudging 2018 pork production higher and there are a few factors driving that, according to an analysis by an Agricultural Economist in USDA’s latest Livestock, Dairy and Poultry Outlook report. Commercial pork production is expected to be 26.9 billion pounds in 2018. That is 5.2 percent above a year […]

If you have any of these items in the fridge, you need to take them out right now

admin | March 8th, 2018 - 2:11 pm

      Do you ever feel like your fridge seems to be getting smaller and smaller? Well, it’s probably because you’re putting things in there that you probably shouldn’t. Many Americans make the mistake of putting everything they get from the grocery store into the fridge, not knowing that it will actually kill the […]

Corned Beef & Cabbage Won’t Make Your Menu Irish

admin | March 7th, 2018 - 3:15 pm

A Gentleman was at a restaurant in Connecticut when the owner approached him. “She said, ‘We have your favorite dish, corned beef and cabbage,’” says the chef at Lough Erne Golf Resort and Hotel in County Fermanagh in Northern Ireland. “But I didn’t know what the hell it was. It was the first time I […]

Chefs swap carbs for veggies as diners eat lighter

admin | March 6th, 2018 - 2:36 pm

  Cauliflower and zucchini — two often-overlooked vegetables — have become darlings of the dinner table. As chefs seek to satisfy the growing number of diners looking for lighter, more healthful fare, or gluten- or grain-free options, they are turning to cauliflower and zucchini to serve as veggie doppelgangers for grainy rice and carbo-loaded pasta. […]

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