Posts for March 26th 2009
UK officials are hoping that a simple swap of the dishes will be the quick fix for some of the country's social problems. According to official figures, 43 percent of middle-class professionals exceed safe alcohol guidelines. Experts are putting the blame on the upward size trend of wine glasses. That's why next month, ministers plan to release a mandatory code of practice requiring all venues serving alcohol to offer customers a choice of drink size.
While a standard wine glass once held 125 ml — a little over 4 ounces — many establishments now consider this a "small" size. A large size rings in at 250 ml — a serving that could equal as much as one-third of a bottle of wine. And at least 10 percent of UK bars have been using 250 ml as a standard-sized wine glass. "Glass sizes have increased over the years, as has the strength of wine," said Public Health Minister Dawn Primarolo. "Too often the only size available is a large glass. I would like to see more choice available, so people can opt for a small glass."
What do you think of this solution? Will offering smaller servings of wine at bars encourage drinkers to consume less?
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- Are you partial to certain cuts of beef?
- Is sugar truly a healthy alternative to high-fructose corn syrup?
- Give potato hash a Latin makeover with black beans and a few herbs.
- Ripe, ruby strawberries make luscious strawberry desserts.
- Visit Mahony's in New Orleans for the best fried oyster and fried green tomato po'boys.
- Learn the history behind twelve common food phrases.
We all know that healthy eating and exercise go hand in hand. We also know that sometimes it's hard to do both. Reebok EasyTone shoes will help you tone your leg muscles, but the healthy cooking is up to you.
So how do you stick to a healthy diet? We want to know the recipe for your favorite healthy meal. Be sure to check back to see all the other healthy recipes that were shared!
When selecting a beverage to pair with a sporting event, like a basketball tournament, beer is the first thing that comes to mind. However, I know some of the Sugar girls dislike beer, so I'm going to serve shandys.
A shandy is a British beer cocktail that combines brew with lemonade. This recipe from the current issue of Food & Wine magazine jazzes up the traditional shandy by adding in ginger. Refreshing and sparkling, this drink looks perfect for Spring.
In case guests prefer to sip something else, I'll also have chilled white wine and sparkling water. To learn how to make the ginger shandies, read more
Following in the footsteps of Paris Hilton, Top Chef hostess, Padma Lakshmi, is the latest spokeswoman of Carl's Jr. Lakshmi appears in a new commercial that depicts her seductively eating a Western bacon hamburger.
Of the ad, Padma told People that it's "a beautiful love song to food. I think eating in itself is the act of great sensuality, so all you have to do is point the camera in the right direction." However, after watching a video of it, I'm not so sure if the words "beautiful" and "love song" are the best descriptors.
Check out the advertisement below and let me know what you think. Do you consider it sexy or trashy?
If you're completely over the cupcake craze but looking for other sweet entertaining ideas for Spring, consider the Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable ($10.87). Authored by Bay Area pastry veteran Anita Chu, the guide packs an impressive amount of information on the world's cookies into a rather teensy tome. Find out if this book would be a good match for you when you read more
If you consider a frittata to be a breakfast-only dish, think again. With its Asian flavors and fresh Spring vegetables, this vegetarian frittata is ideal for dinner. It's healthy because there's no cheese or cream involved, yet filling thanks to a hearty helping of bok choy, green onions, and asparagus.
The recipe finishes off the frittata with a drizzle of sesame oil, but unless you plan to use it in the future, there's no need to purchase this pricey ingredient. To look at the recipe please read more
This Saturday at 8:30 p.m., there is a worldwide initiative — called Earth Hour — that promotes awareness for global climate change. To reduce the amount of electricity used on earth, the residents, businesses, and governments of 2,712 cities from 83 countries will turn off their lights for one hour.
In San Francisco, many restaurants are participating in the blackout. It also happens to be my sister's birthday, so we are hosting a candlelight party.
I think this is a great way to celebrate an international movement. How about you? Would you go to a restaurant and eat in the dark for one hour?
These days, chain restaurants are looking for any way to eke out a profit, from offering cheaper steaks to haggling with customers. But given the economic downturn, many are no longer expecting to fill tabletops at dinner — instead, they're counting on customers at the grocery store. Restaurants from Jamba Juice to California Pizza Kitchen and even Tony Roma's plan to introduce new licensed food products in the next year. Yesterday, Starbucks unveiled its new Super-Premium Ice Cream. The new line of ice cream, created in partnership with Unilever, is inspired by coffeehouse drinks with flavors like caramel macchiato and java chip.
Healthy drink chain Jamba Juice has been sorting through production and logistics on a ready-to-drink smoothie made by Nestle that will be carried in convenience stores in addition to supermarkets. Certain chains that already have licensed, branded items in grocery stores are looking to aggressively expand them. California Pizza Kitchen recently introduced flatbread sandwiches made in partnership with Kraft, and the company plans to expand its product line. Rib specialist Tony Roma's is also broadening its line of heat-and-serve meals beyond baby back ribs to include pulled pork, pot roast, and other items.
Since consumers are dining out less and eating in more, it makes perfect sense for restaurants to move in this direction, but if the past is any indicator, I've found licensed food products are usually nothing but a letdown. Do you feel the same way? Could you see this being the moneymaker for restaurant chains this year?