Culinary, cooking, food and restaurant

Today, as we Restaurant Owners struggle to keep our business afloat, we consider changes that must be made and how they will affect our customers, our staff, and our net income.  Many of us believe the uncommon inflationary issues facing us today to be temporary, in fact impermanence is almost certain although no one can predict where prices will land when these unfortunate increases settle down.  Consider the unsettling facts:

Last month US inflation rose an astonishing 5.6%, this is the first time itâ??s risen that fast in 17 years.  Along with a huge increase in inflation, came a 0.8% rise in the consumer-price index (CPI).  The CPI is the measurement used to indicate the rise in level consumers feel the effects of increased cost for food, energy, clothing, and other consumer goods and services.

Though imports have become cheaper, the economy still shows weakness that continues to lead to inflation, possibly due to high commodity prices and trouble with the U.S. dollar on the international scene.

Although average weekly wages for workers fell by 0.8%, thatâ??s hardly enough to off-set the increased costs of owning and operating a successful restaurant (remember that 5.6% inflationary increase last month).  And decreasing our employeeâ??s wages is not how we want to stabilize our bottom line.

As Restaurant Owners, this steep inflationary period brings us face-to-face with many issues that affect our bottom line.  Some of these include:

• Consumers are tightening their belts, which means they arenâ??t going out to eat as often as they did in more lucrative times.
• Consumers are looking for consistent, or reduced, prices when they do make purchases (or dine out).
• Energy costs are steeply rising.
• Commodities prices have risen due to increased fuel prices.
• Development costs for new restaurants have increased significantly due to literally everything in that process being affected by high fuel costs.
• Immigration is tightening at U.S. borders which may be affecting labor costs in the restaurant industry as well as labor availability.

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One way we may off-set some of our rising costs is to support locally grown and produced food resources.  It just may be time to go local!  Almost every community has farmer’s markets and food co-ops.  Some Restaurant Owners have formed food co-ops with other Owners in their area!  Though this doesnâ??t remedy all the problems we face, it certainly may be the first in a list of possible solutions that will help us avoid large increases in our menu prices, as the shorter the distance our food travels, the lower its cost to us.

Are Restaurant Owners facing the old adage â??Desperate Times Call For Desperate Measuresâ?, or do we simply increase our prices while our costs are high, and bring them back down in less lean times?

When you’re planning an all inclusive holiday to Majorca, perhaps the last thing on your mind is the excellent food available while out there. Obviously the beaches, sunshine and activities are at the forefront of your mind at this stage, but you’ll be relieved to hear that Majorca’s food is really good and made from local produce. The seafood, especially is fresh and flavoursome, and although it’s possible to get every type of cuisine under the sun (you can easily find an authentic curry house, or a full English breakfast in the resorts) the local Majorca cuisine is hearty, flavoursome and fairly priced. In this article, I shall outline some of the traditional foods you can expect to find on a package holiday to Majorca.

Breakfasts

Common wisdom dictates that breakfast is the most important meal of the day, and whether you believe this or not, it’s best to become a temporary subscriber so you can enjoy an ensaimada each morning. These are spiral yeast buns dusted with icing sugar, and are rarely seen outside of the island, making them a popular product for tourists to fill their suitcases with when the time comes to leave the island paradise. Make sure you bring a few back when you reach the end of your all inclusive holiday to Majorca.

Light Bites

Although these are labelled as light bites, it’s very easy to come back to these Majorcan food items, making them into a whole meal and spoiling your dinner! Treats range from trampos (similar to vegetarian pizza), cocarrious (local pasties), local soups and pa’amb oli – a traditional mix of Majorcan bread, garlic, tomato and olive oil, sometimes with cheese or cured ham on top. You should definitely try these delicacies of Majorca’s cuisine during your visit to the island.

Filling Dinners

If you have managed to resist filling up on cocarrious, the main meals are sure to leave you satisfied. Pork is the main meat in Majorca’s cuisine, and the lechona asada (roast sucking pig) is a favourite for those who usually end up with eyes bigger than their stomachs. Pork also plays a big part in sobrasada (chorizo sausages) and llom amb col, an old favourite of pork wrapped in cabbage with pine nuts and raisons. Lamb is an alternative to pork based dishes, and fish eaters will delight in the fresh monkfish and bream, and may even indulge in the lobster stew on a special occasion. Another favourite in Majorcan food is ‘frit mallorqui’ – a fry up of offal, potatoes, tomatoes and onions.

All of this sounds a little worrying for vegetarians looking to find good cuisine in Majorca, but rest assured there are a number of options available for them, all using vegetables grown locally: cauliflower with raisins and pine nuts, pumpkin fritters, various mushroom dishes, and my personal favourite: tumbet, which is a ratatouille of aubergines, peppers and potatoes in olive oil.

Indulging the Sweet Tooth

Majorca’s deserts aren’t the strong point of Majorcan food, but there’s still enough here to warrant saving some space for afters. Turron is handmade nougat with local almonds, puding is the name for a desert similar to crème caramel and geixonera de brossat is delightful local cheese cake. For those without enough room, the local fruit and nuts are considered a good way to round off a meal.

…and to drink?

But to compliment Majorca’s cuisine, you need a good drink to wash it down. It seems natural for an island that was once occupied by the Romans to be big wine drinkers, and the Majorcans do not disappoint. The central plains of the island have proved excellent for grape production, with Benissalem the main village for wine. The red wine named after the settlement is particularly recommended. Elsewhere, the island also makes rather fine brandy – and you may find yourself sneaking a couple of bottles home from your package holiday to Majorca!

Y Ancient Chinese philosophy has a very important influence in Chinese food culture. Let’s first look at a very interesting picture:

Yin and Yang

This is the traditional symbol for the forces of yin and yang, sometimes described as two fish swimming head to tail. The left half is yin and the right half is yang. Taken literally, yin and yang mean the dark side and sunny side of a hill.

People commonly think of yin and yang as opposing forces. However, it is really more appropriate to view them as complementary pairs. The Chinese believe problems arise not when the two forces are battling, but when there is an imbalance between them. Floods, divorce, or even a fire in the kitchen – all can be attributed to disharmony in the forces of yin and yang.

How does the concept of yin and yang relate to food?

A basic adherence to this philosophy can be found in ANY Chinese dish, from stir-fried beef with broccoli to sweet and sour pork. There is always a balance in color, flavors, and textures.

However, belief in the importance of following the principles of yin and yang in the diet extends further.

Certain foods have yin properties, while others have yang properties – Cooling or warm, fat or non-fat, high-calorie or low- calorie, and etc.

Almost no foodstuff is purely yin or yang – it’s more that one characteristic tends to dominate. It also reinforces that it is not so much the individual ingredients, as the the balance and contrast between ingredients in each dish, that is important. Interestingly, cooking methods also have more of a yin or yang property, as the list below demonstrates.

500+ Healthy Chinese Recipes Cookbook. Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!

Dear Nicholas Zhou,

I am enjoying your recipes and I thank you for such a great cook book.

I would love to have you talk about Healthy Chinese Recipes on WSBS radio. I produce Ms Ruby’s Food Talk on Thursday mornings at 9:30am eastern time with Ruth Adams Bronz who is a cookbook author and restaurant owner. What would you say to a 30 minute interview some Thursday morning.

Please let me know and keep the recipes coming. The ginger beef recipe was delicious.

Nick Diller – Morning host and Producer of
Ms Ruby’s Food Talk on 860AM WSBS

La Manga Club offers a wide variety of restaurants, cafes and bars to meet the needs of every visitor. Restaurants at La Manga Club include many international as well as local delights. More than twenty-five restaurants and bars may be enjoyed at any given time.
Brief Overview of La Manga Club’s Delis and Cafes
Deli Cafe

Located at the Hyatt Las Lomas Village, the Deli Cafe serves breakfast, lunch and dinner. The Deli Cafe serves a variety of light snacks in addition to full meals. The terrace offers a great view of other areas of the resort. Nearby, you may browse the mini-market and DVD rentals.
Tie Break

Tie Break is located at the Tennis Center and provides a great place to relax and rejuvenate after a game. Tie Break does not serve dinner, only breakfast and lunch for those that enjoy being on the go.
Bar 37

Bar 37 serves breakfast and lunch at the Club House, near the golf course. Sometimes referred to as La Manga Club’s museum of golfing history, golfers enjoy a light meal or snack while equally enjoying the view of the golf course.
West Clubhouse

The terrace at the West Clubhouse serves breakfast and lunch. Located at the West Course, West Clubhouse is a great place for golfers to enjoy breakfast or lunch after a game of golf.
The Piano Bar

Located in the Hyatt Regency La Manga, The Piano Bar offers a sophisticated area to relax and take in the music. No visitors under the age of 18 are permitted after midnight. The dress code provides a stylish location to enjoy cocktails and the popular sport of people watching.
Mulligan’s

It is a sports enthusiast’s paradise. Mulligan’s is modeled after a traditional pub and provides a giant television and displays recent sporting events. It is located at La Plaza.
The Sportsman

It is primarily a sports bar that offers a variety of international drinks and snacks. The Sportsman is located at Bellaluz Square.
Sol y Sombra

Conveniently located near the pool and overlooking the North Course’s 18th green, Sol y Sombra is a great spot for families. It is a seasonal lunch terrace.
Brief Overview of Restaurants at La Manga Club
Amapola Restaurant

Located at the Hyatt Regency La Manga Hotel, Amapola Restaurant serves breakfast, lunch and dinner. Seating includes two private dining rooms and a beautiful terrace that overlooks the golf course.
India Restaurant

India Restaurant is open for dinner only. Located at Hyatt Las Lomas Village, Indian cuisine may be enjoyed in a sophisticated, contemporary setting overlooking amazing panoramic views.
Asia Restaurant

Open for dinner only, Asia Restaurant offers a wide variety of vegetarian foods as well as many other authentic Asian dishes. Asia Restaurant is located at Las Sabinas.
Andale Mexican Restaurant

Three private dining rooms and a friendly atmosphere await those in search of authentic Mexican cuisine. Andale Mexican Restaurant is located at the Tennis Center.
Luigi’s

Pastas, pizzas and other great Italian dishes are available at Luigi’s at the Hyatt Las Lomas Village. Open for dinner only, the restaurant offers two private dining rooms and great Italian ambience.
La Bodega

La Bodega, located at La Plaza, boasts the finest Spanish wines. It is located at La Manga club.
La Cala

Overlooking the lovely Mediterranean panorama, La Cala is open seasonally for lunch and dinner. Enjoy the view with a nice glass of wine.
El Bistro

One of the many family-friendly restaurants at La Manga Club, El Bistro offers daily specials centered on receiving a great value for the money. Located at Bella Luz, El Bistro is open for breakfast, lunch and dinner.
Uncle Sam’s

This aptly named American-style restaurant offers rock and roll music, 1950’s memorabilia and American foods. Open for dinner only, Uncle Sam’s is located at La Plaza.
While light dining is very popular at La Manga Club, larger restaurants are also very popular. Conveniently located near attractions throughout La Manga Club or in the hotels themselves, a wide variety of foods draw guests from near and far.
Several restaurants offer the ability to make reservations both on the phone and online. Reservations are not required, but may help you get seated more quickly. Either way, you’re sure to enjoy your dining experience in La Manga.

For decades, broiled chicken has been the meat of choice for those on low-fat and low calorie diets. Unfortunately, broiled white chicken has also acquired a reputation for being bland, rubbery and dry.

That’s a real shame, because chicken – especially white meat chicken – is one of the most versatile proteins available. All it takes is a bit of knowledge about how to broil (or grill) chicken so that it stays moist and flavorful and you will find that chicken tastes great even without all the sauces and gravies.

How to Broil Chicken That Melts in Your Mouth

One of the most important things to keep in mind about chicken white meat is that it has little fat of its own. The fat is all in the skin. While that makes it relatively easy to cook chicken with almost no fat, it also means that chicken white meat is prone to becoming very dry when cooked without the skin. Want to avoid dried out broiled chicken breasts? Here are some tips for broiling chicken that will be moist and delicious.

1. If fat is not a concern, broil breasts with the skin on, and turned toward the heat source. For broiling, start with the skin side down, and then flip chicken pieces halfway through. Broiling breasts with the skin on will not appreciably increase the fat content of the meat as long as you remove the skin before eating it.

2. If using skinless breasts, rub them lightly with olive oil or marinade before broiling. Experiment with flavored olive oils to find flavor combinations that you like. Or, brush breasts with Italian dressing – or spray lightly with cooking spray to give them a light coating.

3. Precook chicken breasts in chicken stock before putting them under the broiler. They will start out infused with extra moisture and flavor, and spend less time drying out under the broiler.

4. Use an herb rub to crust the chicken on the outside. You will a get browned, crusted outside and moist, tender inside.

5. Your heat source should be about 5 to 6 inches away from the top of the chicken for best broiling.

6. Flavor chicken meat with herbs, salt and spices before broiling.

7. Preheat the broiler for 9 to 10 minutes before putting the meat in. If you try to broil chicken in a broiler that is not preheated, they will dry out before they cook through.

8. Keep your eye on the chicken while it is cooking. If edges are cooking too quickly, rearrange the pieces on the pan or adjust the heat.

9. Conversely, shield the thinner edges of chicken breast with foil to prevent them burning before the rest of the chicken is cooked.

10. Flip chicken when top side is browned. Since breasts will not all cook at the same rate, keep an eye on the chicken so that you can remove breasts when they are done and prevent them from drying out.

11. Use tongs to turn chicken. Do not pierce with a fork or juices will escape, leaving chicken dry and stringy.

12. Brush top side of chicken with marinade, barbecue sauce, Italian dressing or flavored olive oil after turning. A light basting will refresh the moisture and infuse flavors into the meat.

Broiling a Whole Chicken

Generally, whole chicken is roasted, often after being stuffed with forcemeat of some kind or other. However, a whole chicken can be cooked under the broiler for a very different taste. You just need to flatten the chicken before cooking. Follow these directions for flavorful broiled whole chicken.

1. First, butterfly the chicken

2. Remove the backbone: Using a heavy knife or kitchen shears, cut close to the backbone from neck to tail on each side of the bone, and then remove it.

3. Flatten the chicken: Spread the chicken skin side up on your table or counter, and bang the breast with your fist to break the collar bone and some of the ribs.

4. Fold the wings to either side of the shoulders.

5. Cut a slit in the skin at either side of the breast tip.

6. Insert the tips of the drumsticks through the slits in the skin.

7. Brush the chicken with olive oil and spices. Or use flavored olive oil.

8. Put chicken skin side down in broiler pan – not on a rack.

9. Broil about 5 inches from the heat for five minutes.

10. Brush the chicken with oil and spices and place back under the broiler.

11. After five minutes baste again, using the juices in the pan, and place back under broiler for five minutes more.

12. Baste chicken, and then sprinkle with salt, pepper and spices and turn skin side up.

13. Broil and baste skin side for fifteen minutes more, basting every five minutes to ensure meat remains moist.

14. Chicken is done when juices run clear yellow from pricked drumstick.