At the 2004 TED talks in Monterey, CA Malcolm Gladwell talks about Howard Moskowitz, a psychophysicist who discovered that human preferences for food and beverages form in clusters of preference rather than a single ideal. Moskowitz’ discovery consequently made a significant impact on processed food industry. Gladwell provides a particularly insightful example of Moskowitz’ research impacting our current choices of spaghetti sauce. ]]>
Since 1923, when the first cayenne peppers were ground, aged and bottled as Crystal Hot Sauce, Baumer products have been synonymous with quality and service. Baumer Foods was founded by Alvin and Mildred Baumer on Tchoupitoulas Street in New Orleans. Today, Alvin A. Baumer, Jr., their son, carries on the business, still personally inspecting the pepper fields prior to harvest to make sure each cayenne is hand-picked at its sun-ripened best. With a little over 200 employees, domestic sales of Crystal Hot Sauce have been red hot, increasing every year for five consecutive years. International distribution brings the great taste of Crystal Hot Sauce to pepper loving people in more than 75 countries. Every year, 3 million gallons of Crystal Hot Sauce are shipped out of our New Orleans plant to destinations around the world. While hot sauce is the heart of Baumer Foods, the company also boasts a taste-driven product line that includes Crystal Extra Hot Hot Sauce (three times hotter, just as flavorful); specialty hot sauces; steak, soy, Worcestershire and teriyaki sauces; chicken wing and barbecue sauces; yellow mustard, brown and specialty mustards; peppers in vinegar; plus a line of jams and jellies. One taste and you’ll understand why we say the difference is clear: Crystal. www.baumerfoods.com ]]>
Learn how to add mustard to sauce for Brussels sprouts from anexpert goodie in this free cooking video. Expert: Mark Alyn Bio: Mark Alyn is a former member of the Southern California Restaurant Writers Association. On his national radio program, he has interviewed chefs, authors, food writers, and wine makers. Filmmaker: Louis Nathan ]]>
Rich in tradition. Richer in flavor. Baumer Foods is a Louisiana institution that has become the country’s fastest growing condiment manufacturer. Since 1923, when the first cayenne peppers were ground, aged and bottled as Crystal Hot Sauce, Baumer products have been synonymous with quality and service. Baumer Foods was founded by Alvin and Mildred Baumer on Tchoupitoulas Street in New Orleans. Today, Alvin A. Baumer, Jr., their son, carries on the business, still personally inspecting the pepper fields prior to harvest to make sure each cayenne is hand-picked at its sun-ripened best. With a little over 200 employees, domestic sales of Crystal Hot Sauce have been red hot, increasing every year for five consecutive years. International distribution brings the great taste of Crystal Hot Sauce to pepper loving people in more than 75 countries. Every year, 3 million gallons of Crystal Hot Sauce are shipped out of our New Orleans plant to destinations around the world. While hot sauce is the heart of Baumer Foods, the company also boasts a taste-driven product line that includes Crystal Extra Hot Hot Sauce (three times hotter, just as flavorful); specialty hot sauces; steak, soy, Worcestershire and teriyaki sauces; chicken wing and barbecue sauces; yellow mustard, brown and specialty mustards; peppers in vinegar; plus a line of jams and jellies. One taste and you’ll understand why we say the difference is clear: Crystal. www.baumerfoods.com ]]>
Greetings! This had been my Video entry to French’s Cook-off 2009. If you like what you see, you can still vote for me – sign on to frenchs.com and click the link at the bottom here. (Photos by Carol Robinson, Lake City, CO; music by Round Mountain, Santa Fe, NM with permission) A few notes before you start – I cook this at 9000 feet, in the heart of the San Juan Mountains of SW Colorado. Lower altitudes may not need as much cooking time ( the meat should be medium-rare.) I use a Colorado brand packaged “Bison Pot Roast – 24 oz.” It is sold as chuck roast in some parts of the country. Take care. Preheat oven to 325ºF. Heat a large iron skillet over high heat while slicing the pot roast into 4 slices (about 1″ each). Sear the bison on one side – about a minute – then flip the meat and take the skillet off the burner; the meat will to continue to sizzle. Cut the red onion and tomato into thick slices. Place a piece of the bison on two crossed slices of thick bacon, put a layer of onion and tomato on top and then fold the bacon over. Repeat with the other three pieces of bison and place them in a low casserole dish, cover and place on a high rack in the oven – set the skillet aside for later. Bake 40 minutes, remove the cover and broil in the oven another 4 minutes. Place the portions on a serving dish. Pour the juices into the skillet; add two ounces of French’s Classic Yellow Mustard. Stir and heat until it boils and then pour it over the servings. Eat and enjoy. www … ]]>
Image taken on 2005-11-15 19:04:27 by Broken Piggy Bank. ]]>
Image taken on 2010-06-11 11:55:48 by jeffreyw. ]]>
They offer an array of sandwiches, chicken strips/nuggets, salads, freshly squeezed lemonade and a country-style breakfast menu. Their famous chicken items include Chargrilled Chicken Sandwich, served with lettuce and tomato – Chick-Fil-A Club Sandwich and Chick-Fil-A Nuggets.
Their popular Fried Chicken, which was available in some outlets, has now been replaced by their Chargrilled Chicken Cool Wraps…
The famous Chick-fil-A Chicken sandwich has been rated #1 in 32 consecutive National Restaurant Quality Surveys over a 17 year period – and the Chargrilled Chicken Sandwich has topped the ratings since its introduction in the 1980’s.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Chick-Fil-A’s most popular recipes of all…
–Chick-Fil-A Chicken Harvest Soup–
1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe below)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles
In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.
While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.
Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.
Makes 8 to 10 servings.
>> Chicken Tenders for Harvest Soup:
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 1/2 pounds chicken tenders, thawed
1. In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes.
2. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.) Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes.
3. Add to soup.
Makes enough for 8 to 10 servings of soup.
–Chick-Fil-A Classic Fried Chicken–
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned
1 cup coarsely crushed Corn Flakes
1 Tbsp flour
1 cup pancake mix
salt and pepper to taste
1/2 cup of parm cheese
1 tsp. seasoned salt
1 egg white
1. Preheat oven to 400°F. Combine cereal, flour, pancake mix, salt, pepper, parm cheese and seasoned salt in a shallow dish or pie plate. 2. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
3. Put chicken, coating sides up, on baking sheet; spray lightly with cooking spray.
4. Bake 40 min. or until chicken is golden brown and cooked through.
–Chick-fil-A Honey Roasted BBQ Sauce –
1/2 cup vegetable oil
1/4 cup honey
1 tablespoon Grey Poupon Dijon mustard
1 teaspoon ketchup
1 teaspoon granulated sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 1/2 tablespoons white vinegar
1/2 teaspoon concentrated hickory liquid smoke flavoring 1/4 teaspoon lemon juice
1 egg yolk
1 teaspoon water
Directions:
1. Combine oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan over medium heat until boiling. Stir. Remove the pan from the heat and let it cool, uncovered, for 10 minutes. Add vinegar, smoke flavoring, and lemon juice.
2. While the sauce cools, vigorously whisk egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.
3. Drizzle he cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.
Makes about 1 cup.
Or Try…
–Chick-Fil-A Carrot and Raisin Salad–
Carrots, raw, 4 cup, grated (remove)
Pineapple, canned, 2 1/2 cup, crushed, sliced, or chunks (remove)
1 cup raisins (not packed)
Mayonnaise, regular (mayo), 3/4 cup
3 tsp Granulated Sugar 1/2 tbsp Lemon juice
Directions:
1.Chill all ingredients except sugar for at least 30 mins. mix suger into pineapple. add mayo. add lemon juice.
2.Add raisins to carrots. Add dressing mixture to carrots and raisins.
3. Chill.
4. Drain some of the juice off the pineapple.
Note: This salad may be refrigerated for 72 hours.
When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.
–Chick-fil-A Fudge Nut Brownies–
1 cup butter, melted
1 cup flour
1/2 teaspoon baking powder
1/2 cup milk 1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
2 cups sugar
2/3 cup cocoa
2 eggs
3 teaspoons vanilla
1 (12 ounce) package chocolate chipsDirections:
1. Preheat oven to 350 degrees.
2. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.
3. Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Chick-Fil-A Fun Facts:
> The Chick-Fil-A cow never talks. Its part of the rules! There is a Moo Manifesto!
> You can get 52 combo meals simply by being one of the first 100 individuals at a new Chick-Fil-A opening.
> The 247 million-plus original Chick-fil-A Chicken Sandwiches laid side-by-side would stretch out nearly 19,500 miles, or nearly eight times the distance from Chick-fil-A Founder Truett Cathy’s original restaurant, the Dwarf House, in Hapeville, Ga., to the most distant Chick-fil-A restaurant in Sacramento, California.
> Chick-fil-A restaurants sold more than 137 million pounds of Waffle Potato Fries – cooked in pure peanut oil.
> If you buy 2 kids meals- you get 8 nuggets, 2 small fries, 2 drinks, & 2 ice creams for cheaper then you can buy a 8 nugget combo.
> The Chick-fil-A Bowl is the oldest guaranteed match-up of two top-ranked teams from the Atlantic Coast Conference (ACC) and the Southeastern Conference (SEC).
> The Chick-fil-A Bowl brand also includes the Chick-fil-A Bowl Challenge head coach and celebrity golf event each April and the Chick-fil-A Kickoff Game season-opening game over Labor Day weekend in its family of events.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.
Ingredients (5 or 6 servings for fish, olives, etc.):
¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste
Preparation:
Mix all of the ingredients in a bowl and add salt and pepper to taste.
Garlic, mayonnaise, lemon juice and orange peel
It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.
Bon appétit!
Ingredients mixed together.