I like to try different things for dinner at home so why stop now. With this dinner I cooked a mixture of Bamboo rice, basmati rice, green lentils, baby garbanzo beans & radish seeds in coconut, lime leaves, fresh lemon & vegetable stock.
Pan fried some baby bok choy in soy sauce & butter with spring onions.
Then decided to place a couple of pieces of roasted seaweed over the tilapia near the end of it is cooking time.
During the plating I placed some pickled ginger on top of the tilapia with a small piece of pickled hot red pepper for a touch of colour.
Cooking now a days can be so much fun. There is more to life then microwaved dinners or that boring old Spaghetti with bottled tomato sauce.
Imahara interviews various behind-the-scenes players, including Rickette Collins, McDonald’s director of strategic supply, about everything from preservatives, additives and hormones to the notorious “pink slime” — beef trimmings treated with ammonia — that consumers believe gets added to the meat.
“There’s no pink slime in any of our meat — not our beef, not our chicken, none of it,” Collins told Imahara in the video. “There’s zero pink slime in any of our products.”
“McDonald’s does not use lean beef trimmings treated with ammonia, what some individuals call ‘pink slime,’ in our burgers, and hasn’t since 2011,” McDonald’s website also stated.
“McDonald’s USA serves only 100 percent USDA-inspected beef- no preservatives, no fillers, no extenders — period,” the website added. “Prior to 2011, to assist with supply, McDonald’s USA, like many other food retailers, used this safe product but it is no longer part of our supply.”
Imahara says he isn’t convinced, so he visits the Cargill food-processing plant, McDonald’s US beef supplier in Fresno, Calif. He meets again with Collins and Jimmy Rendon, Cargill’s operations supervisor, to go behind the scenes to find out if the fast food company adds fillers and preservatives to its burgers.
“Are there lips and eyeballs in there, Jimmy?” Imahara asks operations supervisor Rendon in the video.
“No, it’s 100 percent beef trimmings from the cow,” Rendon answers.
The video also shows Imahara meeting Manoah Crane, Cargill food safety, quality and regulatory Technician, to cook the beef patties processed at the plant and see how they taste. They also go to an actual McDonald’s restaurant to taste a burger with all the trimmings of lettuce, tomato, cheese and a sesame seed bun.
In addition to its promotional videos, McDonald’s is also fielding questions from customers and skeptics on Twitter and Facebook. This isn’t the first time McDonald’s has taken a more proactive role in reaching out to customers via YouTube and social media. Earlier this year, the fast food giant announced that Ronald McDonald himself would be taking a more active role online.
Here’s hoping more provocative questions will be asked, like “What’s McDonald’s opinion of the documentary ‘Super Size Me?'” If it gives the answer, only time will tell if customers and critics will be “lovin’ it.”
BYE BYE FREE BREAD STICKS & MAYBE EVEN THOUSANDS OF JOBS!!!!!!!!
Darden, Olive Garden’s parent company, has openly clashed with investor group Starboard Value.
Breadstick-hating naysayersStarboard Value — one of Olive Garden’s largest investors — has managed to oust the entirety of Darden’s board. According to CNBC, it is “uncommon for activist investors to win more than a few spots on company boards.” A press release notes that Darden’s “new Board is prepared and excited to immediately begin working alongside Darden’s management team to put Darden on track for long-term value creation for all shareholders.”
This is yet another victory in Starboard’s cap. The group has recently made headlines for clashing with Darden, Olive Garden’s parent company. CNBC writes that Darden “alienated many investors” after it ignored their vote “requesting a special meeting on the $2.1 billion sale of Red Lobster.”
Since then, Starboard unveiled a 300-page treatise documenting everything that Darden was doing wrong, including serving too many breadsticks at Olive Garden, and calling the pasta “poorly handled and generally overcooked.” Starboard also revealed that it wants to cut labor costs by eliminating many positions, and forcing waiters to take on the responsibilities of bussers and runners. Is the limited Olive Garden breadstick era near?
Bacon flavored condoms are one thing, but rubber-wrapped sushi is something else entirely. To promote safe sex, Japanese manga writer Kyosuke Kagami has co-created a recipe book called Condom Meals I Want to Make for You.
According to Kotaku, the e-book aims to show how durable condoms are by using them to make 11 simple dishes including “Condom Cookies,” “Condom Escargot Cooked with Butter,” and “Condom Meat Stuffing” (although you probably already know how to make that one—zing!).
This cookbook raises a lot of questions, both practical (you’re supposed to remove the prophylactic before you eat the food, right? Cause they’re still on the plate in all the photos) and existential (just, why?).
To answer the second question, apparently Japanese men are the third-worst in the world at using rubbers. While we’re not sure this left-field promotional tool is going to lower STD and unwanted pregnancy rates, honestly we’ve seen worse safe-sex campaigns.
Okay so you like your cup of java in the morning, afternoon & on the way home. What about that pint of dark stout beer at the time. Sounds good to me but that’s a lot of liquid. Unless you combine them together in one drink at Starbucks. That’s right Starbucks is testing “Dark Barrel Latte” . A latte with stout flavoured syrup. Here is an article for you to read too prove it. All I can say is hurry up with the testing and give me some. Please.
According to posters on this Reddit thread, Columbus, OH is ground zero for Starbucks Dark Barrel Latte testing. The DBL, Starbucks’ latest latte venture, is made with a flavored syrup that reportedly tastes like dark stout beer (e.g. Guinness), according to The Irish Independent.
Fans of both coffee and stout already know how well the two go together. However, it’s been more about coffee-flavored stouts than stout-flavored coffees up to this point.