| |
| | |
Today's Special | | |
|
Culinary News | | |
|
- Tom Colicchio's favorite way to cook fish
Chef Tom Colicchio lives by the theory that the simpler the cooking method, the better the results will be. Colicchio walks through his tastiest method for cooking fish -- salt roasting -- which dates back to ancient times and requires just a few simple ingredients to create a succulent, flavorful dish. Los Angeles Times (tiered subscription model)
(4/14)
- Dark-meat chicken rises again
Demand for dark-meat chicken and chicken sold on the bone is growing as cooking shows tout the richer flavor of dark meat and as more chicken is sold overseas and to immigrant populations in the U.S. that favor chicken on the bone. "Every single day, we have shortage of dark meat. It's getting worse every year," said Scott Sechler, owner of Bell & Evans. The Wall Street Journal
(4/15)
Poll | | |
|
| |
-
Temperature Check
What do you think is the best portion size for boneless meat-based entrees?
| 4 ounces |
| 6 ounces |
| 8 ounces |
| 10 ounces |
| 12 ounces |
|
The Healthy Kitchen | | |
|
- FDA: Salmonella poisoning caused by Moon Marine's tuna scrape
The FDA confirmed that Nakaochi Scrape AA or AAA from Cupertino, Calif.-based fish processor Moon Marine USA is the source of Salmonella bareilly poisoning of 81% of 116 patients reported by the CDC in recent months. The company is recalling 58,828 pounds of tuna scrape used in sushi and spicy tuna rolls, according to a report in the Chicago Tribune. United Press International
(4/14)
- Eating nuts might lower BMI and diabetes risk
People who regularly eat tree nuts -- almonds, cashews, hazelnuts and others -- have a lower body mass index and a smaller waist size and are less likely to develop heart disease, type 2 diabetes and metabolic syndrome compared with non-eaters, according to a study published in the Journal of the American College of Nutrition. The Daily Mail (London)
(4/13)
eKnowledge for Restaurant Professionals | | |
|
Beverage News | | |
|
- Fresh and fruity is the name of the spring cocktail game
Now that spring has arrived and summer is well on its way, it's time to revamp the beverage menu. Out are the heavy, heat-inducing cocktails and hefty beers and in are light and fruity concoctions. Here are five simple, refreshing recipes for spring and summer cocktails. FoxNews.com
(4/13)
A Side of Business | | |
|
- 5 ways to create a kid-friendly restaurant
There are several affordable ways restaurants can cater to the family crowd, according to Out to Eat with Kids founder and CEO Jennifer Bilbro. Placing a step stool in the bathrooms so kids can wash their hands, having entertainment in the form of books and games, and including drinks with children's meals are just a few ways restaurants can create loyal family patrons. QSRWeb.com
(4/13)
Worlds of Flavor | | |
|
Food for thought | | |
|
| People who don't take risks generally make about two big mistakes a year. People who do take risks generally make about two big mistakes a year."
--Peter Drucker, Austrian-American writer and management consultant
|
| | |
| |
Read more at SmartBrief.com |
A powerful website for SmartBrief readers including:
|
|
|
|
|
| Recent ProChef SmartBrief Issues:
- Friday, April 13, 2012
- Thursday, April 12, 2012
- Wednesday, April 11, 2012
- Tuesday, April 10, 2012
- Monday, April 09, 2012
| | | Lead Editor: Patricia Smith
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004 | |
|
|
© 1999-2012 SmartBrief, Inc.® Legal Information |
|