BIRDSEYE STEAMFRESH VEGETABLES aka my frozen pea adventure


At my local grocery these are the bags usually on sale, so I usually buy them. Although they’re made for microwaving, I’ve never done that, even though I have a microwave. I bring them to boil in water to cover, drain and use.

I’m a big fan of frozen vegetables. Not the ones in sauces, just the plain veggies. Besides, I don’t think anybody even sells veggies in animal-free sauces. Do they? I’ve never seen them. I can make my own sauces.

A lot of people young, old and in between aren’t too keen on using a stove or boiling water in a pot and cooking something in it. There’s a big market for convenience when it comes to home cooked anything. When I first rented an apartment in a senior building, that didn’t turn out to be for only seniors, the leasing agent told me there were two types of people in the building: those who have microwaves and those who have toaster ovens.

So I can see why prepared frozen foods, that are either microwavable or toaster oven friendly, have soared.

Regarding the frozen vegetables, I was hesitant to microwave them, thinking that the veggies would come out all shriveled up, the peas especially. Boiling them for a short time assured they would plump up and stay plumped up.

Today, for some reason, I decided to try the microwave approach when needing peas for a salad I was making.

I take the peas out of the freezer. Look them over, the package, and what to do with them. I see a dotted line that I don’t know what it’s for and frankly I still don’t.

But on the back were the instructions. I wear reading glasses and I had them on and I could not read the print. It was too small and so bold that the boldness made the letters appear to all run together. I’m thinking this is BIRDSEYE company, they’re BIG, why such sloppy labeling? What’s a birds eye view even mean, I start to think? Why did they name their company birdseye? Up close? Can a bird see in multiple directions – like 360 degrees? I don’t know, but this bird can’t read this package.

I left the kitchen to look for Steve’s magnifying glass and I still couldn’t read it. I reached for my iphone that has a magnifier and that magnified it too much. So I positioned it like I was going to take a picture and slowly magnified the print using my fingers to widen the screen and bring it closer, so I could finally read it.

This was not going to be easy. Okay, so I don’t pierce the bag. I lay the frozen bag flat and even on the carousel. I look for the timing and it gets tricky. I have to know the wattage of my microwave. Are you kidding? I go over and start looking on the top, the sides, the inside and find nothing. So if wattage is so important, then why don’t the manufacturers put it where a person can see it?

My microwave is on a shelf and the cord goes through a hole in the back of the shelf to the outlet. I would have to move that entire case, which weighs a ton, unplug the microwave, pull the cord through the hole, so I could lift the microwave from the shelf onto the counter so I could look at the back of the machine for the wattage number.

Not a chance was I going to do that. I am an extraordinarily patient person and will work a problem seemingly endlessly to the finish or any project that requires methodical actions over a period of time, I’m your gal. But not on this, for a bag of peas on sale??

Then I thought maybe it’s not even on the back of the machine. Maybe it’s in the instruction booklet that came with it. I’m thinking I’m not looking for a booklet I put somewhere 4 or 5 years ago. This is ridiculous. I go over to a drawer that holds some booklets of appliances along with a bunch of other stuff and towels. The microwave booklet wasn’t there. It must be older than I thought. I did clean out that drawer though. Put the towels someplace else.

I wasn’t going to go searching though my files looking for it. It takes too long. I’ve already spent way too much time. But if I get it wrong, that’s the only bag of peas I have and I need them for this salad recipe.

Yet, I still wanted to try to microwave them and see for myself how they come out.

All the while I’m costing out the length of time to bring a little water to boil on an electric stove and heat the peas till plump compared to 4-5 minutes on high in a microwave. Five minutes in a microwave compared to five minutes on an electric stove.

I didn’t care. It’s probably close in kilowatts used.

I put them in for 4 minutes, not knowing the wattage and they came out fine. The peas were not shriveled up and they tasted great.

Later I needed another bag of frozen mixed vegetables and decided I would just thaw them on the counter. But then changed my mind and decided to microwave them for 5 minutes.

The bag deflated, and it’s supposed to puff up, so I don’t know what happened. Maybe because they were partially thawed. And the peas shriveled up too. They were still soft and delicious, so the shriveled peas didn’t harden. That’s good.

After my first round of cooking and after I finished my notes and cleaned the kitchen I went looking through the files for that microwave instruction booklet. Found it. 700 watts.

I mean, who remembers these numbers? It’s like passwords, there are so many, how can one mind keep them all front and center in their multiple memory banks? They can’t. So why do manufacturers think they can is my question?

Put the wattage on the front. The same with serial numbers and product numbers – on the front please! Don’t make people go searching for it, unless part of your plan and design is to tick them off. My next question is why would you want to do that if you want them to buy your product again?

So what’s a birdseye view mean?

Definition of bird’seye view. 1 : a view from a high angle as if seen by a bird in flight. 2 : an overall or cursory look at something

I guess only owls can see 360 degrees. Well they can rotate their heads 270 degrees and see 360 degrees.

BIRDSEYE needs a redo on their back label. All that black block with fine white print is not good. Too much bold. Look at other packaging and see for yourself what’s easy to read.

BIRDSEYE isn’t the only problem you know. Some of the print on some labels is so small and so light that no one, even with perfect vision could be expected to read it. So what’s the point? If by law or your own design printed instructions are required, then why not make them readable?

  • Even upon uploading the label to this post, one would think because it is enlarged by the very nature of the size of the screen, that it would be easier to read. But it’s still not easy.





AFC Smoked Veggie Ricotta

AFC SMOKED VEGGIE RICOTTA

Ricotta turned a leaf and showed a new face. Smoky, veggie, creamy, cheezy flavors and textures meant to directly impact your palate! Use as a cracker and toast-bite spread or as a filling in pasta dishes! 

Makes 3-1/2 cups

Continue reading “AFC Smoked Veggie Ricotta”

Madison Avenue I Am Mad

MAD MEN. MAD WOMEN. MAD PEOPLE.

THE DECEPTION.






Pineapple Pecan Peanut Butter Scottish Oatmeal

PINEAPPLE PECAN PEANUT BUTTER SCOTTISH OATMEAL

This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!

Makes 8-1/2 cups

Continue reading “Pineapple Pecan Peanut Butter Scottish Oatmeal”

Salsa Cream

SALSA CREAM

Salsa and dairy free cream cheese with fresh cilantro and scallion. Serve cold with tortilla chips as an appetizer snack, or hot over Smoky Mashed Potatoes as a gravy with a few chips as dippers for a light supper, or with a side of veggie sausage for breakfast!

Or, how about this: A SALSA CREAM ALFREDO. Or, Salsa Cream MAC & CHEESE?

All the BASES are covered! No need to panic when you’re with Chef Davies-Tight.

Makes 3 cups

Continue reading “Salsa Cream”

Meatlovers Italian Cream

MEATLOVERS ITALIAN CREAM

Tofurky meets Tofutti in this dream boat of a meatlovers fantasy of textures! The fennel convinces you that you are indeed in a very special place – so forget-it-not! Cruise the party with Confidence! You made it!

The chewiest cream you ever tasted!

Makes 1-3/4 cups

Continue reading “Meatlovers Italian Cream”

Daiya Blue Cheeze Dressing Salad


What a surprise this blue cheeze dressing made by daiya turned out to be. Surely a blessing for the cows and goats who suffer under conditions of forced laborious enslavement manhandled everyday, impregnated once a year, just so humans could make cheese from their milk. A delicacy, hardly a necessity.

No, they do not willingly give humans their bodies to exploit for profit or for any other reason. They own their bodies. We own our bodies. There is no difference, except the way we categorize and judge worthiness of individuals and groups.


With that being said, daiya currently makes the most delicious blue cheeze dressing on the planet – better than cow or goat or any other animal-based blue cheese.

The downside is that it’s expensive, approximately one cup ranges from $4.99-9.00 per bottle.

The upside is that the dressing is thick and emollient enough for a small amount to thoroughly coat what you’re covering and still emerge as a prominent flavor in the dish. That’s the point of blue cheese, any blue cheese.

In addition, because of it’s strong flavors, you don’t need much. Spoon a Tablespoon on top of what you’re serving and a little goes a long way.

I did just that with a RED WINE TOMATO SAUCE with FRENCH Baguette Slices. The addition of just a little bit, popped the sauce right off the table.

The same went when I paired it with AFC CHICK LIVER PATE also served with fresh French Baguette Slices. Daiya BLUE CHEESE DRESSING was made for this pate. It made it sing. The flavors of both perfectly matched to create a new taste experience

So yeah, I’m sold. Buy me some more Steve; I can think of all kinds of ways to lower the fat content and still enjoy the pungent punch of this savory creation..

I say to daiya. Don’t tinker with this recipe\formula. It’s perfect.



Sometimes I tire of so many ingredients in a salad, especially a lettuce salad. More often now, I’m enjoying just lettuce and tomatoes with a fine dressing. This blue cheeze dressing makes me not miss any of the other doo-dad ingredients we so often include in a garden variety salad.


AFC CHICK LIVER PATE

Creamy, mild, texturally fine grind, plant replica of chicken liver pate. Hit all the notes! Makes a lot, holds up well in the refrigerator! Served with assorted crackers, cranberry sauce, caramelized onion and mustard!

Makes 3 cups



Top your favorite marinara or pasta sauce with a drizzle of extra virgin olive oil and a spoonful of daiya BLUE CHEEZE DRESSING. Over the top savory! Serve with fresh French baguette sticks. A red wine and garlic tomato sauce with basil goes especially well!






Cheezy Parsley Pecan Rice


CHEEZY PARSLEY PECAN RICE

The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be!

Makes 8 cups

Continue reading “Cheezy Parsley Pecan Rice”

IMAGINE CARROT BROWN GRAVY


IMAGINE CARROT BROWN GRAVY

I tried this gravy over Beyond Italian Sausage – and it was made for it! What a surprise! A perfect fit.

Makes 3 cups

Continue reading “IMAGINE CARROT BROWN GRAVY”

Apple Cider Sauerkraut Stuffing

APPLE CIDER SAUERKRAUT STUFFING

Hey, we pair sauerkraut with potato and noodle, why not bread? Don’t forget the berries and nuts. Got ya covered. Brownberry provides the dried bread shreds and everything else is just about as you’d expect. Delicious Turn-About. Cider replaces the broth. And the nuts, berries and sauerkraut provide a meaty texture absent the sausage!

Serves 9-12

Continue reading “Apple Cider Sauerkraut Stuffing”

Salty Cranberry Cream

SALTY CRANBERRY CREAM

Salty, sweet, tangy, spicy smoothness. Textures like a heavenly chiffon. On a toasted English Muffin it feels like you’re biting into a scrumptious pillow of everything nice! Yow! And all this from using leftover cranberry sauce!

Makes 1-3/4 cups

Continue reading “Salty Cranberry Cream”

Souped Up DELLALO Sauce

SOUPED UP DELLALO SAUCE

DELALLO Roasted Garlic Sauce with Chardonnay wine and V-8 juice used as extenders. Served with a mushroom, pepper, onion and tomato saute. Served over fettucini and topped with a BEYOND and LIGHTLIFE beef and sausage crumble!

Serves 4-6

Continue reading “Souped Up DELLALO Sauce”

Pumpkin Coconut Frozen Cream

PUMPKIN COCONUT FROZEN CREAM

Super velvety creamy Ice melts in your mouth. There’s nothing chewy about this fine frozen dessert. Serve plain or top with drizzle of Hershey’s Chocolate syrup and a swash of Apple Orange Cranberry!

Makes 7 cups pumpkin cream before freezing

Continue reading “Pumpkin Coconut Frozen Cream”

Apple And Orange Thyme Cranberry Sauce

APPLE AND ORANGE THYME CRANBERRY SAUCE

A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads. It’s a keeper! Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!

Makes 3-3/4 cups

Continue reading “Apple And Orange Thyme Cranberry Sauce”

Cranberry Cider Pudding Sauce

CRANBERRY CIDER PUDDING SAUCE

Those cranberry skins can get in the way of enjoying the cranberries. So what do we do? Make a pudding-like sauce that smooths the edges making the entire cranberry experience one to savor. Cilantro – in ground seed form and fresh leaves – now becomes something to talk about. You could call it the Halfway Cranberry Sauce – both jellied and whole in the same elegant sauce!

Makes 3-1/4 cups

Continue reading “Cranberry Cider Pudding Sauce”

Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat

CNAP RESPONSE: Burger King’s claim that The Impossible Whopper is 100% Whopper and 0% beef is not true.

It can’t be both. A 100% beef whopper is not 100% Impossible Whopper.

A Whopper is defined as containing 100% animal product, namely beef.

In addition, nobody calls a Whopper, a Whopper Sandwich. I’ve never heard it, except when people are writing about it.

To America and the world a Whopper is a big burger on a big bun. Nobody says they’re going to have a burger sandwich – in real time. Burger King is a little late to the table in changing what they call their Whopper into a sandwich. It’s like a hot dog. Nobody calls a hot dog in a bun, a hot dog sandwich, unless it’s made on rectangular bread.

The lawyers and Madison Avenue are trying to trick people into believing they’re eating something they’re not, by the confusing, ambiguous language they use.

There’s no wonder the confusion regarding this product. There should have been none. When I say I develop animal-free recipes with the animal meat-eater in mind, it doesn’t mean I add animal meat. Burger King made a mistake by dividing people.

Why lie? Why deceive the public in what you’re selling and what they’re buying?

According to Burger King:

The WHOPPER = “Our beef patties are made with 100% beef with no fillers, no preservatives, no additives, no nonsense. We also make our flagship product, the WHOPPER® Sandwich, with 1/4 lb* of savory flame-grilled beef.”

IMPOSSIBLE WHOPPER = “100% Whopper, 0% beef.

Our Impossible™ WHOPPER® Sandwich features a savory flame-grilled patty made from plants topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun. 100% WHOPPER®, 0% Beef.”

The registered mark is the same on an Impossible Whopper and a Whopper description put out by Burger King advertisers. So, if an Impossible Whopper is made with a 100% WH0PPER® which is made with 100% beef, there is a conflict. It can’t be both.

The 100% WHOPPER = 100% BEEF, not 100% plant.

So, don’t call the plant version of the Whopper a Whopper that is 100% WHOPPER®. It isn’t.

  • Clear that up before you get sued for that too.

I’m not a friend of BURGER KING. But I am a friend of ANIMAL-FREE MEATS DAIRY & FOODS.

Get an animal-free mayonnaise and cheese. Something white for the cheese, so employees don’t mix up the orange dairy cheese with the plant white cheese.

It’s already available. daiya brand and Follow Your Heart brand make the best cheeses for burger purposes. They soften quickly against the heat of the burger – daiya quicker than Follow Your Heart.

daiya is round and FYH is square. I like the round version for shape on a burger; it still wraps down over the burger nicely.

Tofutti brand Inc. is a contender, but the cellophane wraps are cumbersome and it’s not as healthy – good though; it tastes good against any burger. It also melts quicker against the heat of the food than the others – sometimes too much.

The animal-free mayonnaise that holds up the best is JUST MAYO.

Vegenaise brand, although good, has a consistency problem as you approach the bottom of the jar. JUST MAYO doesn’t; it feels thicker, which is better for restaurants.

IMPOSSIBLE WHOPPER

THE IMPOSSIBLE WHOPPER ISN’T A WHOPPER

THE IMPOSSIBLE WHOPPER UPDATE



Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat

By Jonathan Stempel and Richa Naidu,

Reuters 18 November 2019

Plant-based alternatives health-craze is here to stay

By Jonathan Stempel and Richa Naidu

(Reuters) – Burger King was sued on Monday by a vegan customer who accused the fast-food chain of contaminating its meatless “Impossible” Whoppers by cooking them on the same grills as its traditional meat burgers.

In a proposed class action, Phillip Williams said he bought an Impossible Whopper, a plant-based alternative to Burger King’s regular Whopper, at an Atlanta drive-through, and would not have paid a premium price had he known the cooking would leave it “coated in meat by-products.

“The lawsuit filed in Miami federal court seeks damages for all U.S. purchasers of the Impossible Whopper, and an injunction requiring Burger King to “plainly disclose” that Impossible Whoppers and regular burgers are cooked on the same grills.

Burger King, a unit of Toronto-based Restaurant Brands International Inc, declined to comment, saying it does not discuss pending litigation.

Its website describes the Impossible Burger as “100% Whopper, 0% Beef,” and adds that “for guests looking for a meat-free option, a non-broiler method of preparation is available upon request.

“Williams’ lawyer did not immediately respond to a request for comment on the disclaimer or the available cooking options.Impossible Foods Inc, which helped create the Impossible Whopper, has said it designed the product for meat eaters who want to consume less animal protein, not for vegans or vegetarians.

“For people who are strictly vegan, there is a microwave prep procedure that they’re welcome to ask for in any store,” Dana Worth, Impossible Foods’ head of sales, said in a recent interview.

Burger King began selling the Impossible Whopper in August.

Restaurant Brands also owns the Canadian coffee and restaurant chain Tim Hortons, and is overseen by Brazilian private equity firm 3G Capital.

The case is Williams v Burger King Corp, U.S. District Court, Southern District of Florida, No. 19-24755.

(Reporting by Jonathan Stempel in New York and Richa Naidu in Chicago; Editing by Tom Brown)

Source: Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat





 

Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger

Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger

Brian Sozzi

It’s ultimately not meat. But the Conagra Brands-owned Gardein brand hopes its new plant-based Ultimate Burger wins over Beyond Meat and Impossible Foods loyalists in 2020.

Gardein, acquired in Conagra’s 2018 acquisition of Pinnacle Foods, will release the next iteration of the Ultimate Burger in January. The burger is a mixture of soy and pea protein, assorted spices and canola oil. It will join several other plant-based Gardein products currently on the market, such as fishless fish and meatless meatballs (using the same proteins). The “Ultimate” label will also be used on a line of spicy sausage and hot dogs.

Wrapped in sleek brown packaging, the Ultimate Burger scores big on overall value: a six-pack of burgers will go for $11.99. A two-pack of Beyond Meat burgers could set you back about $5.99.

The notorious five pound Impossible Foods “brick” can go for upwards of $250.

A Conagra spokesperson says the Ultimate Burger will quickly reach supermarkets and restaurants given its extensive network of ingredient suppliers.

Ultimate burgerIt’s not surprising to see Conagra go all-in on plant-based foods. Beyond Meat and Impossible Foods have created a surging market, fueled by great-tasting plant-based products and new deals at restaurant chains such as Burger King and McDonald’s.

The meat alternative category has hauled in $957 million in sales for the 52-weeks ended November 2, up 10% year-over-year, according to Nielsen. Within this category, the meatless burger business has seen $272 million in sales, up 11.4% from a year ago.

Brian Sozzi is an editor-at-large and co-anchor of The First Trade at Yahoo Finance. Follow him on Twitter @BrianSozzi

Source: Beyond Meat and Impossible Foods have a new foe in the plant-based burger wars: the Ultimate Burger






 

Here’s what the Uber Eats delivery drone looks like 

CNAP COMMENT: Well, I’m glad that was cleared up for me. All along I thought they’d be flying meals to homes and apartment buildings. Not so. They’ll fly them to a pick up and distribution location so the UBER drivers pick them up where it is communally safe to land. In the future they may land the small drones on tops of UBER cars predetermined to park and pick up in designated zones.


By: TechCrunch

October 28, 2019 at 12:13 PM EDT

Here’s what the Uber Eats delivery drone looks likeUber has unveiled more details about its plans for Eats delivery via drones. If all goes according to Uber’s plan, it will start flying its first drone model before the end of the year. Uber’s design, which it unveiled at the Forbes 30 under 30 Summit today, is made to carry up to one meal for two people.

Uber has unveiled more details about its plans for Eats delivery via drones. If all goes according to Uber’s plan, it will start flying its first drone model before the end of the year.

Uber’s design, which it unveiled at the Forbes 30 under 30 Summit today, is made to carry up to one meal for two people. Featuring rotating wings with six rotors, the vehicle can vertically take-off and land, and travel a maximum of eight minutes, including loading and unloading. The total flight range is 18 miles, with a round trip delivery range of 12 miles.

As Uber previously said, the plan is not to use the drones for full delivery, but rather a portion of it. Once a customer orders food, the restaurant will prepare the meal and then load it onto a drone. That drone will then take off, fly and land at a pre-determined drop-off location.

Behind the scenes, Uber’s Elevate Cloud Systems will track and guide the drone, as well as notify an Eats delivery driver when and where to pick up their food. Down the road, Uber envisions landing the drones on top of parked Uber vehicles located near the delivery locations. From there, the Eats delivery driver will complete the last mile to hand-deliver the food to the customer.

Beginning next summer, Uber wants to use this drone for meal deliveries in San Diego. That would come after Uber first tests deliveries in partnership with drone operators and manufacturers.

Source: Here’s what the Uber Eats delivery drone looks like | FinancialContent Business Page





US Gets Its First-Ever Vegan Fried Chicken Shop | VegNews

US GETS ITS FIRST-EVER VEGAN FRIED CHICKEN SHOP

Latina-owned vegan company Eat Love will be the first in the United States to serve KFC-style buckets of vegan chicken.

by ANNA STAROSTINETSKAYA OCTOBER 25

On November 22, vegan food company Eat Love will open a brick-and-mortar location in the Fountain Valley area of Orange County, CA—becoming the first vegan fried chicken shop in the United States. Founded by second-generation immigrant Lynn Torres, the business previously operated as a catering company, food truck, and pop-up shop, and began shipping its vegan chicken nationwide in August. “I was born and raised in Orange County, one mile away from the brick-and mortar-location,” Torres told VegNews. “

‘My parents are immigrants and since I grew up in Orange County, I wanted our first location to be in the place where I grew up.” The menu at Eat Love’s new storefront will revolve around seitan-based fried chicken served in the form of sandwiches and bucket meals, reminiscent of those available at Kentucky Fried Chicken (KFC). “We are better than KFC and Chick-fil-A because we want to share amazing and delicious food without harming animals and without harming our health,” Torres said.

“We actually really care about animals, the environment, social issues, your health, and the world.” In addition to chicken, the shop will serve Eat Love’s famed desserts such as chocolate-dipped ice cream sandwiches, fresh-baked cookies, and fudge brownies.

In 2015, Torres and her husband Enrique—who weighed a combined total of 610 pounds—transitioned to a plant-based diet after Enrique was diagnosed with type 2 diabetes. Enrique was able to reverse his diagnosis, while Lynn lost 153 pounds, inspiring her to create a vegan company that provides comfort food without hurting animals.

“I understand that food is the way we connect with one another. It’s the way we identify ourselves, our culture, and our history,” Torres said. “When we tell someone that the food they have been eating is wrong, because it’s harmful to animals, the environment, and health, we are not attacking their plate—we are attacking their roots, their sense of belonging, their grandmother who created a meal with so much love that they shared.”

Torres hopes that Eat Love’s food becomes a bridge between generations and cultures by bringing a vegan option, literally and figuratively, to the table.

“I believe that the way we can create change is by spreading love, and to me food is love,” Torres said. “I hope that people take our food and share it with their loved ones and that this action brings up a conversation about veganism.”

Source: US Gets Its First-Ever Vegan Fried Chicken Shop | VegNews






The Story Behind our Beyond Sausage® Sandwich | Dunkin’

CNAP ClipBoard: Sometimes Steve stops at Dunkin’ for early morning coffee. This time he bought two of the new Beyond Sausage Sandwiches for two co-workers to try. They weren’t the vegan ones, since all they have on them is a patty and ketchup. And these guys weren’t vegan.

One of the guys is Egyptian and can’t eat pork, so he was thrilled and loved them.

The other guy, though he didn’t act as excited about it, said he would definitely buy it.

So, those were the reviews of two non-vegans on the Dunkin’ Beyond Sausage Sandwich.


This past August, the Big Apple was offered a new plant-based protein menu option for Dunkin’ guests in Manhattan. To do so, we teamed up with Beyond Meat, one of the fastest growing U.S. food companies offering a portfolio of plant-based meats, to introduce the Beyond Sausage® Sandwich.

This product is part of our commitment to offer our guests a wide range of menu choices to fit their individual lifestyle needs, and our fans LOVE it. We heard from Dunkin’ guests far and wide that they needed this plant based sandwich in a store near them, and we are excited to bring the Beyond Sausage Sandwich to stores nationwide.

In honor of this fan favorite sandwich, we decided to tell the story behind the Beyond Sausage Sandwich.

The Beyond Sausage Sandwich offers the favorite taste and texture millions of Dunkin’ sandwich customers enjoy and expect with a juicy, savory Beyond Breakfast Sausage™ patty – made with 100% plant-based proteins and a mix of spices crafted especially for Dunkin’ – served on an English muffin with egg and American cheese. The taste profile of this plant-based sandwich also pairs perfectly with our Dunkin’ Cold Brew.

In addition to featuring 10 grams of plant-based protein, the Beyond Sausage Sandwich has 29% less total fat, 33% less saturated fat and fewer calories, cholesterol and sodium than a traditional Dunkin’ Sausage, Egg and Cheese Breakfast Sandwich on an English muffin, helping Dunkin’ deliver the nutritional and environmental benefits of plant-based protein.

In honor of Dunkin’ and Beyond Meat’s biggest breakfast news of the year, Dunkin’ is celebrating the launch with its first-ever multi-day sandwich-tasting event. To give people who run on Dunkin’ a chance to experience the great taste of this plant-based sausage offering, on Friday, November 8 and Saturday, November 9 from 8 a.m. to 10 a.m. guests at participating Dunkin’ restaurants throughout the U.S. are invited to enjoy a complimentary sample, while supplies last.

If you are new to the plant-based arena, you may have a couple questions about this new Dunkin’ product.

For example, what is a plant-based protein? It is simply that! Protein derived solely from plants. The Beyond Breakfast Sausage featured in the sandwich is made of peas, mung beans, rice and sunflower to provide the protein and coconut oil to ensure juiciness.

You may also be wondering if the new Beyond Sausage Sandwich is vegan. While the standard sandwich build is not vegan, as it includes egg and cheese, guests can order the sandwich with just the Beyond Sausage patty on an English Muffin for a vegan-friendly breakfast sandwich option.

*Sustainability is a key part of Dunkin’s growth, and a critical part of our journey is taking bigger, bolder action to be more sustainable in all the ways we operate. A key benefit of the Beyond Breakfast Sausage patty is that it is more sustainable for the environment than traditional meats as it requires less water, less land, generates fewer Greenhouse Gas Emissions, and requires less energy than a beef burger to produce.

Source: The Story Behind our Beyond Sausage® Sandwich | Dunkin’





Rastelli Bros., Inc. Recalls Meat Products due to Possible Foreign Matter Contamination

News Release

Rastelli Bros., Inc. Recalls Meat Products due to Possible Foreign Matter Contamination

Class II Recall

109-2019

Health Risk: Low

Nov 7, 2019

Congressional and Public Affairs

Veronika Pfaeffle

(202) 720-9113

FSISpress@usda.gov

WASHINGTON, Nov. 7, 2019 – Rastelli Bros., Inc., doing business as Rastelli Foods Group, a Swedesboro, N.J. establishment, is recalling approximately 130,464 pounds of raw ground beef products that may be contaminated with extraneous materials, specifically plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The raw ground beef items were produced from Oct. 3, 2019 through Oct. 15, 2019. The following products are subject to recall:  16-oz vacuum sealed packages containing “NATURE’S RANCHER 100% GRASS FED ORGANIC GROUND BEEF 85% LEAN, 15% FAT” with case code 9276, 9283, 9287, or 9288 and use or freeze by dates of 10/24/19, 10/31/19, 11/04/19, 11/07/19, and 11/11/19.

16-oz vacuum sealed packages containing “NATURE’S RANCHER 100% GRASS FED ORGANIC GROUND BEEF 93% LEAN, 7% FAT” with case code 9276, 9283, 9287, or 9288 and use or freeze by dates of 10/24/19, 10/31/19, 11/04/19, 11/07/19, and 11/11/19.

The products subject to recall bear establishment number “EST. 7877-A” inside the USDA mark of inspection. These items were shipped to distribution centers and further sent to retail locations in Colorado, Connecticut, Georgia, Illinois, and Maryland.The problem was discovered after FSIS received consumer complaints through the USDA Meat and Poultry Hotline. The firm also notified FSIS that they received a consumer complaint directly.There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.Consumers with questions about the recall can contact Mike Kelly, vice president of sales at Rastelli, at (856) 803-1100. Members of the media with questions about the recall can contact Raymond Rastelli, Jr., president and owner of Rastelli, at (856) 803-1100.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Source: Rastelli Bros., Inc. Recalls Meat Products due to Possible Foreign Matter Contamination






Padrino Foods, LLC Recalls Beef Tamales Products due to Mislabeling

News Release

Padrino Foods, LLC Recalls Beef Tamales Products due to Mislabeling

Class II Recall

107-2019

Health Risk: Low

Nov 4, 2019

Congressional and Public Affairs

Veronika Pfaeffle

(202) 720-9113FSIS

press@usda.gov 

WASHINGTON, Nov. 4, 2019 – Padrino Foods, LLC, an Irving, Texas establishment, is recalling approximately 1,931 pounds of beef tamales because the products may be misbranded, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products are labeled as beef and sirloin tamales but contain pork product inside the package.

The fully cooked, not shelf stable beef tamales items were produced on May 8, 2019. The following products are subject to recall: 60-oz. packages containing “padrino foods BEEF & SIRLOIN TAMALES Homestyle in corn husks” with lot code 2128903 and a sell-by date 12-27-19.

The products subject to recall bear establishment number “EST. 13136” inside the USDA mark of inspection. These items were sold at retail locations in Kansas, Louisiana, Oklahoma and Texas.  The problem was discovered by a customer who notified the firm of the misbranding error. There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.

Consumers with questions about the recall can contact Diane Luther, owner of Padrino Foods, LLC, at (214) 905-3444. Members of the media with questions about the recall can contact David Luther, Padrino Foods, LLC CEO, at (214) 905-3444.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to AskUSDA@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Source: Padrino Foods, LLC Recalls Beef Tamales Products due to Mislabeling






AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES

AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES

Tastes both like cheese and ham. Potent by itself, but when tossed with veggies or served over toasted English muffin, just like I like it!

Makes 5 cups

Continue reading “AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES”

Fruit And Nut Chocolate MuffCakes

 

FRUIT AND NUT CHOCOLATE MuffCakes

Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree.

Not a pudding cake, not an air-stuffed bakery bought cake. Homemade, dry enough, moist enough, dense enough, flavorful enough, whereby you don’t taste the flour, crispy enough. Buckwheat adds something; I just don’t know what – yet!

Steve added, “and P.S. it tastes great.” Steve already warned me to put his MuffCakes aside for today’s game as the Browns take on the undefeated Patriots at Foxboro!

On his way out to the grocery store I hollered to him, “you better get some Tofutti cream cheese to have with them”.

Makes 12 MuffCakes

Continue reading “Fruit And Nut Chocolate MuffCakes”

Why 15 states are banning Samuel Adams’ new beer

Sam-Adams39-Utopia-beer-is-illegal-in-15-states-because-990x660

Samuel Adams’ ‘extreme’ beer contains ‘ninja yeast’ — and is illegal in 15 states

This Samuel Adams beer is illegal in North Carolina

Bottoms up … or maybe not.

Samuel Adams released a new—and limited—batch of its seasonal Utopias beer that some states are already banning from shelves. While an average beer’s alcohol by volume, or ABV, falls below 10 percent, the new release is the highest naturally fermented beer at 28 percent, according to Forbes.

Only 77 wooden casks of the “extreme barrel-aged beer” were brewed this year, which also leads to its limited availability, Fox News reported. States that are already barred from selling the brew include Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, New Hampshire, North Carolina, Oklahoma, Oregon, South Carolina, Utah, Vermont and West Virginia.

Samuel Adams released its new batch of seasonal Utopias beers, which have an ABV at 28 percent. (Credit: Samuel Adams)

“In Utopias, you will get a beer that breaks all the rules and boundaries for beer,” Jim Koch, the co-founder and chairman of Boston Beer told CNBC. “It’s a labor of love. … [And] it’s a fair statement to say it’s iconic.”

The custom 25.4-ounce bottle retails at $210. Previously, the brewer has distributed somewhere between 13,000 and 15,000 Utopias bottles, but it is unclear how many bottles will be distributed this year, according to Fortune.

The initial release of Utopias came in 2002 and now the beer company’s 11th release is the most “time-intensive” and “complex process” yet, according to Samuel Adams. With the latest batch, this blend of malt and hops have been “aged up to 24 years in a variety of barrels.”

“The brewers utilized several yeast strains during fermentation, including one typically reserved for champagne, and a ‘ninja yeast,’ created for its ability to survive and continue fermenting in an environment that has such a high alcohol level,” Samuel Adams’ website says.

Samuel Adams describes the taste as “deep, rich, malty, smoothness reminiscent of a vintage port, cognac or fine sherry.”

And as for food pairings, the brewer say the Utopias tastes best with clam chowder, cobb salad, fish & chips, mango-chili chicken for dinner and pineapple upsidedown cake or fruit topped bread pudding for dessert…

Source: Why 15 states are banning Samuel Adams’ new beer






Organic Whole Food Powders and Extracts | FutureCeuticals

Our mission is to make it easy for our partners to develop and deliver nutritious finished products to their consumers.

 
 
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Who We Serve 

As an extension of our customers’ R&D departments, we offer an in-depth consultative approach. We demonstrate how our ingredient functionality can best fit your product.  

 
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How We Serve

Through our discovery research we validate the benefits of whole food nutrition for human health using ingredients that can be used in a wide variety of applications.

 
Who We Are
 

Who We Are

With many years of farming, manufacturing and research experience, we develop fruit, vegetable, herb, and grain-based ingredients that are the key to your products’ success.

Featured Brands

Our product portfolio includes a broad range of patented nutrition solutions designed to target specific categories. We offer ingredients for sports nutrition, health and wellness, functional food, dietary supplements, personal care, and pet wellness.

We make it easy, naturally

Along with our clinically-researched ingredients, FutureCeuticals offers a wide range of fruit, vegetable, herb, and grain powders and extracts. Our vertically integrated approach ensures that our full spectrum of fruit-, vegetable-, herb-and grain-based ingredients are the highest quality, from farm to finished powder.We offer an extensive list of standardized powders and extracts, as well as custom products. These include everything from favorites like apple, banana, kale, and blueberry, to exotic fruits like açaí and goji, or ancient grains and sprouts.

Our product portfolio includes a broad range of ingredient solutions – branded and clinically researched – each uniquely designed to provide highly marketable claims in the sports nutrition, health and wellness, functional food, dietary supplement, and personal care categories.

FutureCeuticals mission is to deliver the highest quality fruit, vegetable and grain-based solutions to our partners, and make it easy for them to deliver on the consumer promise of healthy products. 

PDF PRODUCT LIST

Source: Organic Whole Food Powders and Extracts | FutureCeuticals






Pepperoni Kalamata Olive Spread

PEPPERONI KALAMATA OLIVE SPREAD

I always liked sandwich spreads: ham salad, chicken salad, even the SPAM Salad sandwich my mother used to make. Who would have thought that I’d spend the greater part of my life developing animal-free recipes and that one of those recipes included many animal-free renditions of her SPAM SALAD. This is for you MUM!! 

Makes 5-1/2 cups

Continue reading “Pepperoni Kalamata Olive Spread”

German court rules that a hangover is an illness

CHEF’S COMMENT:

There’s not enough written on this article, which leaves too many questions unanswered.

That there is an existing ban, in Germany or Frankfurt, on attributing to food products the ability to prevent, treat or heal illnesses to me is misguided.

Of course food is medicine. Without it we’d become sick and die. With it, depending on the quality and type of food, illnesses can be prevented or healed. Pharmaceuticals are not the only medicine.

Germany needs to get out of the Pharma medicine chest and start eating better, healthier foods if they want to be less sick and live longer.

Sure a hangover can be considered an illness, albeit a temporary illness, and alcoholism is now considered a disease because of it’s progressive, deleterious effect on the body, and can be considered a social disease as well, due to it’s progressive, deleterious effect on the family and society as a whole.

At first I was shocked that a hangover is considered an illness, then I wasn’t. Now I’m shocked that food cannot be considered medicine, in fact there is an actual ban on calling food medicine.

Alright, I can see where many manufacturers and sellers of supplements make unfounded claims, such as claiming that just about every supplement on the market can stave off or cure Alzheimer’s disease. Or that the lack of a certain supplement (pick a pill any pill) causes some form or Progressive Cognitive Impairment. A vitamin, a mineral, an enzyme, a hormone, an amino acid and on and on. Miss one and your done. Cover all your bases and you still get the flu, still need surgery, still get mysterious illness, still get  a myriad of illness. So, yes, the sellers make too many false claims. But to say food cannot heal, is just as fraught with false implications.

The article didn’t name the defendant. Or who was making what claims. Doctors order protein drinks and powders for sick people and the sick people get well. How is that food not considered a medicine?

Doctors tell people to stop eating animals and fat to lower their risk for heart disease and related illnesses, and if done as instructed it works, so how is that lack of certain foods and the inclusion of more whole foods not considered as able to heal the body systems?

I’m lost here due to the lack of intel in this article. Don’t take it to press with a few lines, thinking you’ll add to it later. That’s sloppy journalism.

Now I’m left with the thought that Germans aren’t too smart if they think food isn’t medicine. What about herbs? Herbs are food. I eat them.

Oh, but alcohol, a food to some, after all we ingest it, is also called a drug by some, along with coffee. The court states that alcohol is a harmful substance, but alcohol can also be used as a medicine to treat symptoms of an illness, or as an appetite stimulant to get people who don’t feel hungry to eat and get well.

Medicines originate from plants, so if medicines can cure a hangover or if they can make it more bearable – and they can, then plants can do that same.

More facts of the case itself, should have been presented, as well as more facts regarding the ban, instead of simply reporting the results. Again, lazy journalism. How lazy can you go?

I don’t have the time to keep checking back to see if the Associated Press added to the article. Don’t post it till it’s finished. This isn’t Facebook. It’s serious news that needs to be disseminated correctly.

Frankly in Frankfurt, Germany, I think the ban should be revisited and reworked.


German court rules that a hangover is an illness

AP NEWS

BERLIN (AP) — A German court has ruled that a hangover is an illness, in a verdict against the distributor of a food supplement marketed as an “anti-hangover drink.

”The state court in Frankfurt ruled in a verdict released Monday that marketing by the defendant, which it didn’t identify, violated a ban on attributing to food products the ability to prevent, treat or heal illnesses. It rejected an appeal against a lower court’s similar verdict.

Judges found that an illness should be defined broadly in the interest of protecting people’s health, and said the term encompasses “any, even a slight or temporary, disruption of the body’s normal condition or normal activity,” according to a court statement.

That, they said, includes headaches and other symptoms that result from consuming alcohol, “a harmful substance.”

Source: German court rules that a hangover is an illness






The Impossible Whopper Isn’t A Whopper

About the ingredients: Shortly after Burger King released the Impossible Burger in all it’s stores in the USA I contacted them on their main website to ask if the bun contained any animal products. They did not respond.

I’m sure many people who don’t want animals in their buns or their mayonnaise, or any other food, had the same question. Given the anticipation of that question, Burger King should have given that information on their website, rather than keep everybody in the dark about it. Their failure to do that, knowing veganism was at the heart of why they were introducing the Impossible Burger on their whopper sandwich in the first place was a strategy error.

Burger King purposely did not satisfy everybody with the Impossible Whopper. They purposely left the vegan out, by not declaring the bun or the mayo animal-free. They made the burger to satisfy everybody, but not the mayo and maybe not the bun. I still don’t know for sure if the bun contains animal products.

When the animal-free chef engineers a recipe, some vegans may think it’s not vegan enough, for a variety of reasons, but her recipes never contain any animal products to the best of her knowledge.

Was Burger King angry at vegans and the hoops they make companies jump through to become certified vegan? Did they want to stick it to them? Or were they trying to placate their animal-eater base by disregarding the vegan altogether? A little payback that some market analysts may think the animal-eaters want? Probably all of the above.

Since the customer turnout for the Impossible Burger was already massive through other venues, Burger King really didn’t have to be concerned about their animal-eating customers turning up their noses at the product. It was already a proven commodity.

My take at this point: The Impossible Whopper is not an Impossible Whopper, unless the entire whopper fits the impossible designation. Currently, Burger King is in violation of it’s own claim of impossibility, by calling it’s sandwich the Impossible Whopper.

Our WHOPPER® Sandwich is a ¼ lb* of savory flame-grilled beef topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun.

The new Burger King sandwich should be called “The Whopper With The Impossible Burger”.

As it turns out, the Impossbible part of the Impossible Whopper was only the burger, not the entire sandwich that makes a whopper a whopper.

An Impossible Whopper would include an Impossible mayonnaise, since traditionally mayonnaise was made with eggs. Plus an Impossible bun, since most bread companies include milk product in their buns, even though it’s not needed to make a bun a bun. 

From a business point of view Burger King underestimated their animal-eating base, by disrespecting a group on their behalf, that made the Impossible burger possible. And here they are enjoying the results of all their sacrifices. Somehow it didn’t feel right that they couldn’t eat it too, only because Burger King failed to provide them with an animal-free bun and animal-free mayo along with the animal-free burger.

Making the only sandwich that Burger King sells without an animal burger totally animal-free, (bun, condiments and burger) is so easy. It’s only one sandwich, yet the executives at Burger King, and/or Restaurant Brand International, and/or 3G Capital – the Brazilian Investment firm were compelled to go only halfway with it – at the risk of losing the people responsible for the development of the plant burger as well as those animal-eaters who now feel sorry for vegans that Burger King left them out. 

That so many others have served the Impossible Burger so everybody, including vegans, could eat it makes one wonder about the motives behind Burger King intentionally not doing it.


Although Facebook Vegans most often claim never to eat any plant styled proteins resembling meat styled from an animal, and if they occasionally do, they wouldn’t eat at an establishment that didn’t have the equivalent of two Jewish kitchens, one for cooking flesh and one for cooking fluids, or in this case, one for animal meat and one for plant meat, or forget the two kitchens if the shops only serve vegan that is certified vegan, like Pareve and Kosher is certified Pareve and Kosher, then that’s okay.

Although justifiable, regarding not wanting animal meat to be cooked in the same place that plant meat is cooked, because of the cross-contamination, it’s unrealistic at this stage of conversion from animal to plant to make that a serious demand. Note that separating flesh and fluid of the animal when cooked or prepped and plated in Jewish kitchens ends there, since Jews don’t have two sets of teeth, tongues, esophagi, stomachs, and intestines. Although they eat the flesh and fluids separately, they meet each other once in the mouth, simply because you can’t wash the mouth thoroughly enough between introduction of flesh and fluid to leave no trace of either. 

Facebook Vegans are not the majority of vegans nor even the majority of those who don’t consume animals. In fact, if Jews still make up only 1/10th of 1% of the total human population of the species (which is questionable), then vegan Jews make up a much smaller than 1/10th of 1% of the world vegan population (not counting all the other animals that don’t eat animals).

Some can argue that most vegans are Jews. I see something there. But most Jews aren’t vegan, and therein lies the proof of the rub.

That all being said, most Facebook Vegans who focus on unreasonable or unfeasible demands, while beating up other vegans for not being vegan enough, in other words, one cannot eat anything even grown as a plant out of respect for the worm being crushed by the shovel during planting time, are trolls hired by the animal-exploiting and animal-consuming industries meant to disrupt the proliferation of the animal replacement industries.

Most real vegans don’t care what you make the plant look or taste like as long as there’s no animal suffering or animal in it. On a late Saturday night, when a group of friends turn to getting something to eat after a night of partying, the vegan in the group is delighted to discover that the restaurant chosen by the group not only has a great animal-free burger but has a great bun and condiments to match. Yes. They eat it. And love it. I know, because I do the same.

Make the plant whopper to look and taste like the animal whopper. That’s the Impossible part. 

Make all the customers happy. If the slaughter industries et al are the ones feeding you intel on vegans based on what vegans say on Facebook, then what they’re really telling you is what their own trolls are paid to do on Facebook – set up fake vegan accounts and divide and conquer the animal rights movement and the vegan community.

Lots of animal rights people eat animals, just so you know that. There’s overlap as in any large group or demographic. The majority are the ones who will definitely eat that Impossible Whopper, but not if the bun or the mayo contains animal products. Don’t force them to eat the burger without the bun. Why do that? Your market analysts are feeding you false information regarding the majority of real-life vegans.


Who owns Burger King is my next question regarding judgments being made at the executive level. Let’s take a look.

Restaurant Brands International (rbi) owns Burger King, Tim Hortons and Popeyes. Home office in Toronto, Canada.

Chief Executive Officer: Jose Cil

Who owns rbi?

3G Capital is a Brazilian Investment firm. Offices in Rio De Janeiro and New York city.

3G Capital (which held a 71% majority stake in Burger King) holds a 51% majority stake in Restaurant Brands International. … In January 2019, Jose Cil was named the CEO of Restaurant Brands International…

Brazil appears to be the major influencer here. 

Brazil’s richest man: Jorge Paulo Lemann. 3G’s Capital head and board member.

3G Capital, founded in 2004 as Lemann and four partners were consolidating the Latin American and European beer industry, became a mainstay in the U.S. when its portfolio company InBev acquired Budweiser for $52 billion in 2008. Soon after, 3G’s dealmakers dramatically improved margins at the brewer. Apr 30, 2018.

Carlos Brito, a protege of Lemann’s introduced zero-based budgeting to 3G Capital. 

Zero-based budgeting (ZBB) is a method of budgeting in which all expenses must be justified for each new period [not just new expenses]. The process of zero-based budgeting starts from a “zero base,” and every function within an organization is analyzed for its needs and costs.

THE LEAN AND MEAN APPROACH OF 3G CAPITAL

Although the above referenced article is from 2017 it still holds true for the industry and deserves a quick read.

Berkshire Hathaway is also a major influencial investment party.


EASY COCOA SYRUP Plus An EASY BANANA DESSERT

EASY COCOA SYRUP Plus An EASY BANANA DESSERT

Serve this easy to make syrup over pie, cake, pudding, ice-cream or how about fresh strawberries, bananas or canteloupe? Use as a dunkin’ sauce for donuts. If pairing foods to boost metabolism some say cocoa with coffee, so why not stir a tablespoonful in your morning coffee? I do!

Makes approx. 1-1/2 cups syrup

Continue reading “EASY COCOA SYRUP Plus An EASY BANANA DESSERT”

24,000 Pounds Of Raw Beef Have Been Recalled After Being Deemed “Unfit For Human Consumption”

24,000 Pounds Of Raw Beef Have Been Recalled After Being Deemed “Unfit For Human Consumption” Samantha Holender

From Delish

Summer is over and more than 24,000 pounds of raw beef products have been recalled. Happy day? I think not.

The American Beef Packers, a California based company, recently notified the USDA Food Safety and Inspection Service that a carcass accidentally got thrown into the mix of raw beef products during packaging. As a result, the affected beef is not recommended for human consumption.

The tainted beef was packed on August 21 and recalled products are stamped with “EST. 34741” in the USDA signage on the packaging.The bad beef was primarily sent to California and Oregon, so if you reside in either of those states, you might want to reconsider that end-of-season BBQ. Save yourself and your guests from a less-than-stellar summer wrap-up and take the damaged goods back to the store or just toss them out. FYI, most of the products affected are of the ribeye, sirloin, and boneless beef variety.

Thankfully, we haven’t heard any reports of illness or hospitalization. But if you think you may have taken a bite of the recalled meat and are feeling a little woozy, please call your doctor for professional advice. Do a sweep of your freezer to make sure you didn’t stow away any recent meat purchases as well.

See below for a list of the recalled items from the USDA and shop safe.

Bulk pack combo bins containing “AMERICAN BEEF PACKERS 85 BONELESS BEEF CHUCKS” with LOT NO.110 and BIN No. 85 and BIN No. 86.

Bulk pack combo bins containing “AMERICAN BEEF PACKERS 90 BONELESS BEEF” with LOT NO. 110 and BIN No. 81, BIN No. 82 and BIN No. 83.

Bulk pack combo bins containing “AMERICAN BEEF PACKERS 85 BONELESS BEEF” with LOT NO. 25-110 and BIN No. 84 and LOT NO 110 and BIN No. 88.Cases containing “AMERICAN BEEF PACKERS RIBEYE 8/10 #1” with codes BT190821-1178, BT190821-1185, BT190821-1188,

BT190821-1190, and BT190821-1194.66.2-lb. case containing “AMERICAN BEEF PACKERS RIBEYE 10 UP #1” with code BT190821-1186.

Bulk pack combo bin containing “AMERICAN BEEF PACKERS 90 BONELESS BEEF SIRLOINS” with LOT NO. 24-110 and BIN No. 80.

Source: 24,000 Pounds Of Raw Beef Have Been Recalled After Being Deemed “Unfit For Human Consumption”






Hilary’s SUPER CAULIFLOWER VEGGIE BURGERS

Hilary’s SUPER CAULIFLOWER VEGGIE BURGERS. They advertise as the world’s greatest veggie burger.

The burger textures more like a mashed potato patty. The cauliflower was difficult to find. It needs more of a binding component. It mashed with a fork really easily. I didn’t put it on a bun. It would have been a waste.

There was little if any flavor. The texture was actually offensive, being that it had a powdery aspect to it even after pan-fried in oil.

The cauliflower attracted me originally and I thought it a good idea, but it just wasn’t executed well with this burger. The entire recipe needs to be reworked.

Make it a cauliflower burger without all those other veggies in it. Cauliflower has a good texture if you don’t over cook it, or cut it too small.

If you’re going to call it a burger, you need a chewy texture. It feels like the cauliflower was mashed.

The dog ate them.






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