Tasty Cheesecake Triva

nina | May 31st, 2011 - 9:00 am

Here are some fun facts about the lovely, delicious cheesecake.

1.  According the USDA, one slice (80 grams) of commercially prepared cheesecake will set you back how many calories?  a) 176  b) 257  c) 399

2.  The biggest problem with cheesecake?  It’s high in saturated fat.  What percentage of the daily value of saturated fat lurks in that cheesecake sliver?  a) 25%  b) 40%  c) 62%

3.  OK, there’s got to be something healthful about cheesecake, right?  Wait, here’s something:  It’s reasonably high in vitamin A.  Which benefit does vitamin A provide?  a) stimulates the digestive tract; b) stimulates the product and activity of white blood cells; c) helps prevent heart disease

4.  The Cheesecake Factory restaurant chain gives a larger portion size to its slice of cheesecake than what the USDA recommends.  How many calories are in a slice of the “original” cheesecake?  a) 577; b) 707; c) 1,077

Really want to be pushed over the edge?  How about a slice of their Godiva Chocolate Cheesecake, which weighs in at how many calories?  a) 945; b) 1,109; c) 1,699

Answers:  1: b); 2: b); 3: b); 4: b); 5: b)

Source: abc2news.com 4/25/11

Indonesia Commits to Crab Size Requirement

nina | May 26th, 2011 - 9:00 am

Indonesia’s federal government has informed the country’s 33 provincial governments that an 8-centimeter minimum-size limit will become a requirement for blue-swimming crab exports to the United States. The federal government sent out a letter to stakeholders, including local fisheries services, mini-plants and associations, to implement the minimum-size limit, although it is voluntary. This is a […]

Sara Lee acquires Aidells Sausage Company

nina | May 24th, 2011 - 9:00 am

Sara Lee Corp has agreed to buy San Leandro, CA-based Aidells Sausage Company.  The acquisition will add a premium meats brand to Sara Lee’s existing Jimmy Dean sausage and Hillshire Farm lunchmeat lines.  This acquisition expands Sara Lee’s presence into the organic and natural meat segments,while also giving the company a way into the fast-growing retail channels, such as club stores and organic grocers. 

The move cements Sara Lee’s future in the meat processing industry.  Aidells premium, high-potential products will enhance their North American meat portfolio.  Aidells has an estimated $20 million in annual revenues.

Chicken Sees High Prices Into 2012 as Demand Climbs

nina | May 23rd, 2011 - 9:00 am

With cold weather in April, record-high corn feed prices and recent flooding in the corn belt among several factors influencing higher protein prices.   Even with a late Easter and bad, rainy weather in April, demand for protein is improving.  Even with continued unemployment, higher grain prices and higher costs for gasoline and engery, the poultry […]

Towson Delly North

nina | May 20th, 2011 - 9:00 am

TOWSON DELLY NORTH 1711 York Road Lutherville, Maryland  21093 410.560.3399 410.560.9896 (fax) Call or fax your order and it will be ready when you arrive.  Delivery available. Serving breakfast, specialty sandwiches, subs, homemade soups, salads and many sides.  Fresh roast beef is always cooking in this deli.   And don’t forget to check out their shrimp […]

Rising Mississippi has Gulf Fisheries on Edge

nina | May 20th, 2011 - 9:00 am

One year after the catastrophic oil spill, the U.S. Gulf seafood industry could take another big hit this spring as the Mississippi River’s rising waters are diverted into the Gulf of Mexico to prevent the destruction of homes and businesses in big cities like New Orleans and Baton Rouge.

Already 113 gates have been opened on Louisiana’s Bonnet Carre Spillway to avoid flooding.  The Morganza Spillway was opened for the first time in nearly four decades, as water sprayed 6 feet into the air.  The water will flow 20 miles south into the Atchafalaya Basin, and from there it will roll on to the oil-and-seafood hub of Morgan City.

The influx of fresh water could significantly reduce salinity levels in Lake Ponchartrain and the bays and estuaries of the Mississippi Delta, killing oysters, shrimp, blue crab and finfish.

Now, at a time when we need more production and more inventory, we are going to get hit pretty hard.  If a minimal amount of gates are opened for a short period of time, there would be a minimal impact on marine resources.  But, if additional gates are opened for long periods of time, it would have detrimental to catastrophic effects on marine resources.

If all 350 gates have to be opened, and this much freshwater gets into the Mississippi Delta region, oysters and shrimp will be among the hardest hit species. 

The primary ones that would feel this very harshly would be oysters, because they cannot get out of the way.  We could have catstrophic killoff on the frees.  The oyster beds could handle a few days of fresh water, but it may be a month.  It is going to be a very weak summer for oysters.

The flooding and influx of fresh water could not come at a worse time for the Gulf shrimp industry.  While the larger shrimp will swim out to sea away from the fresh water, the larval shrimp will likely die.  White shrimp do not have much of a problem with fresh water, but brown shrimp do. 

In addition, larval and small blue crabs and finfish will likely be destroyed by fresh water, but the adult crabs and finfish will swim out of the way.

One upside to all of this, is that wild crawfish production should increase and the marshes will be cleansed.  

At 1.4 billion pounds, the Gulf region represents 18 percent of total U.S. seafood landings of 7.8 billion pounds in 2009.

Source:  seafoodsource.com, 5/18/11

“Local” Trend is Catching On

nina | May 19th, 2011 - 9:00 am
Use of the term “local” on restaurant menus nationwide has grown by 13 percent in the last year, and that includes the fare offered by chains.

Indigenous ingredients help the migration away from overly processed food toward more recognizable and simpler ingredients sourced closer to home.

This trend also recognizes that many consumers have come to know the best sources for some regional dishes and ingredients, such as Maine lobster and New Orleans po’boys.

Among the examples of local sourcing for restaurants is berries, meats, cheeses and vegetables.   More than half (58 percent) of restaurant-goers are interested in seeing more locally grown products on menus. 

Source:  Meetingplace.com, Industry News, 5/5/11.

Fish Tacos & Recipe

nina | May 16th, 2011 - 9:00 am

Fish is gaining on chicken and beef tacos.

With the popularity of Mexican menu items still increasing, combined with the fast casual boom, Mexican food is more popular than ever.   One of the most notable report findings is that although chicken and beef are still the most prevalent ingredients in tacos, the number of fish tacos on restaurant menus was up 22% from the first half of 2009 to the first half of 2010.

The rise in popularity of Mexican foods is the culmination of a number of factors all converging in foodservice.  Mexican concepts fit well into the fast casual model.  Consumers are also calling for authentic ethnic dining experiences and spicier, more flavorful foods.  Therefore, Mexican concepts and menu items are on trend in a number of ways right now.

Fish Tacos Recipe
1 lb fresh fish fillets (good fish for tacos are firm fish like swordfish or shark)
Salt & Pepper
Olive Oil
1 dozen corn tortillas (3 per person)
Vegetable oil or butter
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider Vinegar

1.  Prepare the salsa.  Either use store bought or make your own. 
2.  Prepare the cabbage and avocado.  Thinly sliced cabbage.  Put in a small serving bowl.  Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp).  Mix in the vinegar and salt.  Peel avocado and remove seed.  Chop and reserve for later.
3.  Heat the tortillas.  Unless you have made fresh tortillas from scratch, you will need to soften them somehow.  One way to easily soften and heat a tortilla is to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. 
4.  Cook the fish.  Soak the fish fillets in cold water for at least one minute.  Pat dry with a paper towel.  Place fish in heated skillet with a couple of teaspoons of olive oil.  Fish should be barely translucent when cooked.  Do not overcook the fish.  Remove from pan when done to a separate plate.  Sprinkle with salt and pepper.
5.  Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

Source:  Meatingplace.com 4/28/11

Atrium Cafe – Chinatown

nina | May 13th, 2011 - 9:00 am

740 9th Street, NW
Washington, DC  20002

Location:  Chinatown Neighborhood
Close to the Gallery PI-Chinatown Metro Station & Verizon Center in Northwest

Serving fresh sandwiches for over 10 years in Washington, DC area. 
Always with fresh cut Saval Deli meats.

Atrium Cafe promises freshly made sandwiches, with fast service and good prices. 

Be sure to stop in when visiting the Nation’s Capital.

Tips & Trends

nina | May 12th, 2011 - 9:00 am

Clean Menus. It is always important to wipe down menus between every meal time so that they are clean.  You can have a hostess, cashier or bus person be in charge of your menus and make sure that they are acceptable to hand out to your customer. Tired of the same old flavors? Try adding […]

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