Posted in Chef and Recipes

Food And Beverages Why Br’s Sundaes Getting Popular

Foods are known as our first necessary beside of water, air. Every country has its own food selection and famous food’s taste that makes its uniqueness in world. Some are famous for sweet taste, some for spicy, some are liked in raw.

But what would happen if mush up lots of food and would make flavors? Definitely, a tastier, yummy product would come to know. Baskin Robbins has quality to make best products related to beverages. They have status of largest world ice cream manufacturer in world also known as first ice cream cake maker and first franchise seller. They have expanded themselves to 40 countries, at 6000 locations.

They have different products quality with different taste. They have ice cream, ice cream cake, sundaes, shakes, ice cube with lots of different ice cream flavors. They studied and took care about taste of people at different locations and gave most favorable beverages to keep taste on their tongue.

Only some flavors of sundaes, Baskin Robbins has make itself popular in Middle East like other region, that they decided to open their more stores in Middle East region Upto 500 stores including world’s largest ice cream parlour in Saudi Arabia.
They have sundaes flavors like scoop al emlaaq, burj al emlaaq, banana split, boom berry waffle, banana berry crepe and browine a la mode. Middle East famous burj al emlaaq, which contains seven layered of choice of cake pieces chocolate browine and vanilla. Moreover, am emlaaq scoop of choice, hot toppings between chocolate fudge and caramel along with cake pieces, scoop of choice along with hot topping between chocolate fudge and caramel.

Beside famous burj al emlaaq, you would also enjoy taste of scoop al emlaaq which contain scoop of your choice topped with cream, cherry and served in waffle.

Posted in Chef and Recipes

Extricating Truths From Propaganda With Energy Drinks And Food Bars

Where energy drinks and food bars are concerned you need to be able to look past the packaging. You really need to know what you are eating when it comes to energy drinks and food bars. In this article, we’ll be looking at some important factors you should consider regarding energy drinks and food bars.

Many use energy drinks to increase their endurance during workouts or other exercise routines. There are a variety of types and ages of people going to the gym who are among those using energy supplements such as these. It is important that you remain hydrated during exercise making the best beverage overall water. Shortly after getting a boost of energy from the sugar, caffeine, herbs or vitamins in these energy drinks you can experience a serious energy crash. There are energy drinks that can give you that extra energy you need during a workout but if you are trying to lose weight you should try one without the added sugars. Other than the sugar and caffeine, many claim to give you extra energy by adding a wide variety of vitamins, herbs, amino acids or other products to their type of energy inducing drink. It should not surprise you to find Taurine, Ginseng, Gingko and a variety of B vitamins listed as ingredients. Generally speaking some of these supplements are healthy while most of the others aren’t well known enough to really know the effects of them for sure. You may experience bad side effects of some “natural stimulants” when combined with sugar and caffeine if you’re not careful. Avoid the potential side effects by isolating each stimulant and using them wisely in varying forms rather than all at once.

You may have seen energy drinks in your grocery store that claim to be fruit infused water or something similar? These are not really energy drinks so much as water with fruit flavor. Because these drinks lack the sugar and caffeine of an energy drink they are more healthy for you. Make these “energy” drinks easily in your own kitchen by adding some fruit flavoring to your everyday water for a pleasant satisfying taste. If you are in a hurry however they are a great energy boost alternative since they are all natural and have no side effects. So, you see, common sense is your best judge when it comes to energy drinks and food bars. Since most companies are not concerned with your wellbeing so much as their own deep pockets it’s important that you be aware of those that are really good for you and not just listen to all the hyped up advertising. It’s in your best interest to know what you are buying so that you can avoid eating something that will have the reverse effect on you from what you intended it to especially since there are so many of these products available to you these days.

Posted in Chef and Recipes

Imfl Is The Second Largest Market In The Indian Alcoholic Beverages Industry Dominated By Whisky

Country Liquor has the highest market share in India making currently the most consumed alcoholic beverage in India and has a commanding presence in the northern states of India. Though in the short run, country liquor is still expected to have the major market share, in the long run, their market share will decrease to ~% by FY2015 and will be overtaken by the IMFL segment. The segment is expected to sustain the market leadership to a longer period only to some extent by increasing quality, proper branding and promotions.

Beer is a rapidly expanding segment in the Indian Alcoholic Beverages industry. It is the third largest market and second fastest growing market in the Indian alcoholic beverages industry. Beer market has been segmented into strong beer and mild beer on the basis of their alcohol content. Strong beer which has alcohol content more than 5%, dominates the Indian market accounting for ~% of the total beer consumed in India, stating its popularity and preference.

IMFL is the second largest segment in the Indian alcoholic beverage industry. This market has been further bifurcated into Whisky, Rum, Brandy, Vodka and Gin. This industry is growing at a steady pace and had a consumption volume of around ~ million cases in FY2010 from a consumption of around 135 million cases in FY2005.This industry has grown at an overall steady pace triggered by increasing population and disposable income, and also the fact that it is increasingly gaining social acceptance.

Vodka is the fastest growing IMFL segment in India. Its growth is rapidly increasing due to increase in pubs, hotels, restaurants, evolving nightlife and consumer preferences. It has grown over the past 5 years at a CAGR of 44.4%.

Wine industry in India is just in its birth stage Wine is the fastest growing segment in the Indian Alcoholic Beverages industry. Indian wine industry is estimated to reach a consumption of ~ million cases consumption by FY2015 by growing at a CAGR of ~% under the base case scenario.

Key Topics Covered in the Report:

1The market size of Indian alcoholic beverage industry and its segments including country liquor, IMFL (Whisky, Rum, Vodka, Brandy and Gin), beer and wine on the basis of consumption and per capita consumption
2Government regulations affecting the alcoholic beverage and its segments
3Market segmentation of the Indian alcoholic drinks industry and its segments
4Recent trends and developments in the industry and in its segments
5Competitive landscape of the various players operating in the country in beer, wine and IMFL market
6Company profiles of leading players in IMFL, beer and wine market
7Future outlook on the basis of assumed scenarios i.e. base case, worst case and aggressive case on alcoholic beverages, wine, beer, IMFL (Whisky, Rum, Vodka, Brandy and Gin) and country liquor consumption and per capita consumption in India, from 2011-2015
8SWOT analysis of the Indian alcoholic beverage industry

For more information please refer to the below mentioned link:

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Why Eating Healthy Food is Easy with Paris Cuisine

Since I’ve been on my Paris tour, I’ve discovered that eating healthy food is much easier than I imagined with Paris cuisine. I’m also noticing that everything I’ve eaten tastes incredibly good, so fresh, amazingly flavorful without being overly filling.

For someone who already studies food like it’s art, my Paris tour is bringing more questions to my mind than answers. What is it that makes eating healthy food in Paris so easy?

Can it have anything to do with the size of the stores? I haven’t seen any convenience stores included on my Paris tour and there are no mega-grocery stores. Each store has a singular purpose and is an expert at that one thing. Whether it’s baking bread, butchering meats, making pastries, or squeezing fresh orange juice from their store-front machine, the small-shop owners take great pride in the single thing they excel in.

Paris vs. United States Cuisine

The greatest difference I’ve seen between Paris cuisine and cuisine in the United States is the great respect that Parisians show for food. To continue my search of why the food in Paris is so good, I jumped on the Metro and headed for the world-famous Rue Cler market. Along the way, there was a short sight-seeing stop at the Arch d’ Triumphe and a walk down the Champs de’ Elyssee.

When the continuation of my Paris tour finally drops me at the Rue Cler market, I can see why eating healthy food is easier here. There’s more healthy food available.

The Paris Market

The fish market is clean and fresh, no flies, no fishy smell. The fromagerie specializes in cheese. They sell nothing but cheeses and are experts in cheese. These are family businesses that take great pride in what they’ve been doing for generations.

There are not mounds of food displayed in the market. There’s a select few that are fresh, in season, and incredibly fragrant. The markets here show great deference for the raw ingredients. This, combined with simple cooking techniques yields the best meals.

Paris Simplicity?

Why is Paris cuisine so flavorful and so good? What makes eating healthy food in Paris so easy to do? Is it because of the greatest chefs? The most complicated recipes? No, my Paris tour is causing me to suspect that it’s something much simpler than that.

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd’s simple philosophy – burn your recipes and learn how to really cook – has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

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Healthy Snacks The Perfect Component To The Big Day

Its a week before my best friends wedding and everything has turned into a hectic blur. In the midst of trying to put the finishing touches on the plans for her bachelorette party, I am also trying to think of some healthy snack ideas to have around for the day of the wedding. While the aim is to provide snacks that are both healthy and energizing, they should also be simple but appear elegant.

Choosing the perfect healthy snack and appetizers for the day of the wedding forced me to be creative. I wanted to choose a healthy appetizer the groom would enjoy but allow him to feel energized long after he said I Do. The bride would need to feel fabulous even after she devoured the simple, healthy snacks. My choice would be a combination of items and ideas strewn together.

Cheese Recipes
The first place I visited was the website for John Wm. Macys CheeseSticks. Their gourmet snacks use the perfect cheese recipes combined with twice baked sour dough bread to create a snack that leaves you wanting more. Since these healthy snacks also use all natural ingredients, the connoisseur can not only enjoy the deliciousness of the snack, but also fully appreciate the value. They were the perfect solution to my healthy snack and appetizer crisis for the day of the wedding!

Healthy Appetizers
Throughout the day, I wanted different people to be delivering healthy appetizers and snacks to the bridal party. First, I thought we should start with something simple to accompany the John Wm. Macys CheeseSticks. I decided to make a simple tray of different fruits, vegetables and a dip. All of the food would be cut into bite sizes, so people will not feel stuffed but have enough nourishment to help them look their best for the big day.

Healthy Snacks
While the healthy appetizers contained a variety of items, I wanted the snacks to be simple and more precise, without having to resort to store bought chips. I decided to create some chips of my own using different types of potatoes and leafy greens. I thought it would be perfect to add some seasonal herbs and chives to the chips to give them a different color and texture. Another healthy snack option would be to pare a healthy fish with the Romano Garlic CheeseSticks.

On the day of the wedding, I decide it was the perfect idea to have healthy snacks available while we are getting ready. My best friend deserves the perfect day and the healthy appetizers help deter the Bridezilla in us all.

Posted in Chef and Recipes

Iron Chef Chen Kenichi

If there’s one chef who has made his mark on television, it’s Chen Kenichi, the only Iron Chef to have been on the hugely successful “Iron Chef” television series from its start in 1993 to 2002. With 300 episodes in the can, the show a is still in syndication today. Known for his role as Iron Chef Chinese, Chin won the Iron Chef competition 67 times. Today, he is widely regarded as one of the great chefs of the world.

Chen was born on January 5, 1956 to another great chef, Chen Kenmin, who is acknowledged as the father of Sichuan cuisine in Japan.

His father’s influence is evident in Chen, whose special dish, “Prawns in Chilli Sauce,” was inspired by a similar dish that his father had introduced in Japan. Since great cooking runs in the family, there are many comparisons between Chen and his father. However, with his resounding success on the Iron Chef series, the younger Chen’s skills are widely considered to have exceeded those of his father.

The story goes that Chen accepted his position on Iron Chef because he wanted the challenge of proving that he was the best chef on the planet. As the longest-serving Iron Chef, there are those who say that he has succeeded in doing just that. The financial windfall for Chen has been great as well. Ever since the show hit the airwaves, Chen’s restaurants have done brisk business every night, which, ironically, almost prompted him to leave the show so that he could tend to his restaurants.

Chen runs the hugely successful restaurant chain Shisen Hanten in Japan. It has outlets in Akasaka, Ikebukuro, Roppongi, Tokushima, Kure (Hiroshima Prefecture), Matsuyama and Hakata

It was another Iron Chef, and Chen’s main rival at that, the so-called Iron Chef French Hiroyuki Sakai, who convinced him to stay, saying the show would not be the same without him. The two had a gentleman’s agreement that if one of them left the show, so would the other. They both honoured the agreement until the show’s very last episode.

Chen has set the record for most battles on the Iron Chef show with 92 battles. He has won 67 and lost 22 as well as tied in three other instances.

After a hugely successful run in television, Chen has firmly established himself as one of the best chefs of all time.

Posted in Chef and Recipes

Princeton’s Little Chef Comes Up Big

Both the language Edwige Fils-Aime grew up with in Haiti and the art of patisserie he learned in New York are second nature now to “The Little Chef.”

Paris is known for its patisseries; Princeton, not so much. But Edwige Fils-Aim, a Princeton pastry chef from Haiti via New York, is quietly changing that. At 5 feet 8 inches tall and 140 pounds soaking wet, he embodies the name of his narrow, two-table shop at 8 South Tulane Street: the Little Chef. Step inside and you are likely to hear customers conversing with the chef in French, or amongst themselves in Italian. The French and Italian departments? Fils-Aim says with a chuckle. Ive got them. Professors come for a cappuccino, they stay for three hours.

His pastries are better than the ones I have in Europe, says Sarah Materniak, an aspiring opera singer who divides her time between New Jersey and Italy. John Edwards, a 2008 Princeton grad who majored in French and Italian, is fond of the Little Chefs croissants. Its the butter that makes them so goodnot greasy, but flaky and tender, he says. Theyre always warm from the oven. They might be a little browner one day than the next. Since he makes each one by hand, he makes sure each one is perfect.

On a recent Saturday morning, a young girl ogled the colorful cakes on display, hardly hearing her parents calling her in French and English. A Frenchwoman sauntered in for coffeeand seven chocolate macaroons. Fils-Aim, 43, who goes by the common Haitian nickname Pouchon (cute guy), spread currants on a tart as he chatted with its buyera pastry chef trained at the CIA. He added a gooseberry garnish and raised both fists in victory. Beautiful!

Clad in a T-shirt and flour-streaked baseball cap, the good-humored Pouchon works the counter with easy authority, often to the beat of island music pulsing from his stereo. He came to America in 1986 at age 21 and learned his craft at the Manhattan bakery La Boulange and then at Princetons Chez Alice. He launched the Little Chef Pastry Shop (609-924-5335) in 2003. While he takes on the occasional teenage apprentice, Pouchon is a one-man show, rising before 6 am to bake the hundred or so croissants, plus scones and other goodies, that vanish, inevitably, before noon.

Pouchon says his secret is nothing more than top-quality ingredients (like French Cacao Noel chocolate), French technique, and a Panimatic convection oven. Ive used them for fifteen years, he says. The prices have gone up; its been difficult. But I dont compromise.

Pictures of his 17-month-old son, Teighen, the Little Chefs little chef, look down from the walls. My quality control, jokes the proud father. Tough critic? He wont even eat a pastry! Pouchon laughs. But hell learn.

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Organisation For Easy Cooking

Half of the battle when it comes to cooking is with your attitude. Anybody who has the ability to read a cookbook is capable of preparing nutritious, healthy meals. If you maximise your productivity and time, then you can actually turn cooking into an enjoyable pastime.

The trick is to look at your recipes and menus for the week, and decide how much preparation you can do ahead of time. A good idea is to do most of your food prep work on a lazy Sunday. This will ensure the cooking for the rest of the week will be very simple.

Give your products a good wash. Look at your recipes and decide which fresh vegetables you will need and process them as required. Repeat the same process for all of your fresh products. If you use a vacuum sealer, then all the chopping and slicing can be done for the entire week in just the one afternoon. There will be no loss of food quality or taste, due to the vacuum pouches.

The next thing to do is divide up your meat into portions that are meal sized. Vacuum seal the portions into pouches and freeze it for later use in the coming week.

Once all your ingredients are prepared and packaged, label the meals for whatever day of the week you are planning on having them. The night before a certain meal, take out the required package from the freezer and put with the package of other ingredients. The meat should defrost during the next day, ready for your evening meal. This will mean that your dinner can be made in less than half an hour, just enough time for your kids to wash their hands and your partner to set the table.

When you have done all the washing up, the last thing you should do is move the next day’s food pouch into the next day’s meal bag in the refrigerator, ready for it to defrost overnight. This means that all the next day’s ingredients will be in the same place, ready to be made.

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Health Benefits Of Using Homemade Recipes For Baked Barbeque Chicken Breasts

In the fast-paced world of today, meals are often taken on the go rather than prepared from scratch with fresh ingredients. Yet there are some easy, fast and tasty recipes that can be put together even after a tiring day out. White meat is healthier than red. You will be giving yourself some of the health benefits of using homemade recipes with some home cooked chicken.

How it is cooked makes all the difference. The less fat used in the cooking process, the better. The healthiest options are baking or barbequing. Only a small amount of oil is needed with these two methods. This is advised for chicken breasts because they are one of the tenderest parts and they cook quite fast. When combining the two methods, most people will sear the meat on the grill until they see the grill marks, then finish it in the oven.

One recipe uses just chicken broth and barbeque sauce. Pour enough chicken broth into a baking dish until the bottom is lightly covered. Layer either a pound of skinned chicken breasts or halves, then brush the meat lightly with some barbeque sauce. Bake in an oven set to 325 degrees for one hour. When the chicken is ready, put another coat of barbeque sauce on and your are good to go!

Chicken breasts can also be baked at 350-degrees in the oven for 45 minutes. Combine half a cup of ketchup, a tablespoon each of mustard, lemon juice and Worcestershire sauce, half a cup of brown sugar and a quarter cup of water. Bring these to a low boil then cover the chicken breasts with it and bake for 15 more minutes and then serve.

One advantage of these recipes is that you can use the chicken to make sandwiches, pies and other healthy snacks so that you keep enjoying the health benefits of using homemade recipes. You avoid unhealthy, fast foods and related lifestyle diseases. You get great cooking and add in the health benefits for a true win/win situation.

Posted in Chef and Recipes

The Best Diet Cooking Tips Ever

These days when people who are trying to lose weight search for the best diet cooking tips they search for milk shake diet cooking tips or fruit juice diet cooking tips. Or it could be any other diet cooking tips that are easy to prepare.

There are some basic diet cooking tips any one can learn to prepare in the kitchen. With life ever so busy these day you need to know great diet cooking tips.

The following are a handful of diet cooking tips that will save you money and time especially: Eggs(boiled) – When boiling the eggs and salt and vinegar to it. This tip will keep the egg in its shell should it crack.

Bacon- Make sure you run cold water over it to stop shrinkage before frying.

Salads – Make sure you cut your lettuce into wedges instead of tearing them up to save time when you make salads.

Unripe fruits and vegetables – Make sure you put your ripening fruit and veg in a brown paper bag in a dark cupboard or box for a few days.This will again save you time and money.

Pancakes – One of my favorites: To turn them more brown more quickly add a small amount of sugar to them.

Sauces – To make them, to prepare quick sauces, use condensed cream soups such as cream of chicken, mushroom, and tomato. these will aid in making fast and easy sauces.

Tenderization. You can use vinegar as a quick meat tenderizer. Just add a tablespoon of water when boiling meat for stews.

Frozen vegetables – you just run boiing water over them to stop them sticking together.

With corn – place the corn directly into boiling water, not adding salt. Make sure you do not overcook the corn orit will lose its taste.

If your grating cheese – freeze for twenty minutes before grating. this will make the cheese shred much easier.

Spaghetti sauce – Now these are great diet cooking tips: To your spaghetti sauce just add a pinch of bicarbonate soda to lower the acidic taste of the tomatoes.

Salted Peanuts – Great diet cooking tips for these will be wraping them in damp cloth to remove as much salt as you can. This will enhance your health.

As you can see there are a lot of diet cooking tips out there. Ihave just scratched on the surface of the possibilities when it comes to diet cooking tips. These diet cooking tips are not carved in stone. With a little bit of creativity and imagination one can come up with plenty of diet cooking tips to you in his or her kitchen.

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