Food Recipes – Online Marketing Scoops

Hard Boiled Eggs: What May Be Behind This Deadly Listeria Outbreak

This is totally not eggs-ellent. The Centers for Disease Control and Prevention (CDC) has announced yet another Listeria monocytogenes outbreak. This time the culprit seems to be, egg roll please: hard boiled eggs.

Yes, the CDC may have finally cracked the case on why seven people in five states have gotten sick with Listeria from April 10, 2017, to November 12, 2019. It can be hard to figure out the source of a Listeria infection, since symptoms of Listerosis can take a while to appear. Typically, symptoms appear one to four weeks after the consumption of the bacteria but can take up to 70 days to manifest.

For this outbreak, public health officials had detailed info on five of the cases. Of these, nearly all, with only one eggs-eption, had reported eating egg-containing products. Three had consumed hard-boiled eggs in salads. The common source seemed to boil down to bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia. Although there currently isn’t a recall of such products , you may want to be eggs-tra careful about eating hard-boiled eggs, especially if you are at higher risk for Listeria badness.

Salad Nicoise — Also, check you salads, which can contain hard boiled eggs. (Photo: Getty Images)

Getty

Those at higher risk for Listeria infections include those 65 years and older, pregnant women and newborns, and anyone with a weaker immune system. If you fall into one of these categories, you are are probably all right if you are doing the boiling and hardening of the eggs yourself. However, any eggs that are already hard-boiled may not be all right, especially if they are from Almark. If you find out a hard-boiled egg is from Almark, put the egg down, step away from the table, and make sure that everything that touched the egg is cleaned and disinfected thoroughly.

As I have described before for Forbes, a Listeria infection may just give you a bout of flu-like symptoms. However, the greater concern is if the bacteria gets into your bloodstream or central nervous system. That’s when a Listeria infection can become deadly. This outbreak has already led to four people being hospitalized and one dying. Listeria can also cause many problems for pregnant women such as miscarriages and premature births and their newborns.

So, count these hard boiled eggs as yet another food product in the yolk of Listeria. Already this year, I have reported on Listeria contaminating deli meats and cheeses, happiness (otherwise known as avocados), sandwiches, salads, and wraps, sausage, oh Mann vegetables, and more happiness (otherwise known as sushi). What’s the eggs-planation for so many outbreaks? Have food safety regulations and monitoring been relaxed to the point that such contamination is becoming more common? It seems that this situation needs to be more closely eggs-amined.

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Bruce Y. Lee

I am a writer, journalist, professor, systems modeler, computational and digital health expert, avocado-eater, and entrepreneur, not always in that order. Currently, I am a Professor of Health Policy and Management at the City University of New York (CUNY), Executive Director of PHICOR (@PHICORteam), Associate Professor at the Johns Hopkins Carey Business School, and founder and CEO of Symsilico. My previous positions include serving as Executive Director of the Global Obesity Prevention Center (GOPC) at Johns Hopkins University, Associate Professor of International Health at the Johns Hopkins Bloomberg School of Public Health, Associate Professor of Medicine and Biomedical Informatics at the University of Pittsburgh, and Senior Manager at Quintiles Transnational, working in biotechnology equity research at Montgomery Securities, and co-founding a biotechnology/bioinformatics company. My work involves developing computational approaches, models, and tools to help health and healthcare decision makers in all continents (except for Antarctica) and has been supported by a wide variety of sponsors such as the Bill and Melinda Gates Foundation, the NIH, AHRQ, CDC, UNICEF, USAID and the Global Fund. I have authored over 200 scientific publications and three books. Follow me on Twitter (@bruce_y_lee) but don’t ask me if I know martial arts.

Source: Hard Boiled Eggs: What May Be Behind This Deadly Listeria Outbreak

Mayo Clinic

363K subscribers

Public health officials are encouraging consumers to take steps to reduce their risk of listeria infection after recent outbreaks of the foodborne illness. “Listeria is a type of bacteria that can be found in food products, and can cause quite serious foodborne illness in certain populations,” says Dr. Nipunie Rajapakse, a Mayo Clinic infectious diseases specialist. “We worry about it especially in pregnant women and their newborns, and people who have weakened immune systems, and in the elderly.” She says the most common foods that listeria infection is associated with are usually deli meats, hot dogs, and products that are refrigerated for a prolonged period of time. “Listeria is one of the few bacteria that likes to divide at low temperatures. That’s why we see this being a problem in foods that are refrigerated, and in foods that usually don’t transmit too many infections.” More health and medical news on the Mayo Clinic News Network http://newsnetwork.mayoclinic.org/

Category

Science & Technology

Salad Vending Machines Are Restaurants, Health Department Decrees

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A Chicago-based food startup called Farmer’s Fridge — which stocks wood-paneled vending machines with fresh salads and the like — must treat its machines as restaurants in miniature, the New York City Department of Health and Mental Hygiene has determined. Farmer’s Fridge recently shut down all 55 of its machines in New York, which occupy hospitals and office lobbies with a goal to provide fresh food where it might otherwise be hard to come by.

But prepared food and salad greens come with a higher risk of food-borne illness, the department emphasizes. “The Health Department worked with Farmer’s Fridge to be sure their equipment would hold food at safe temperatures, and that foods were properly labeled and from approved sources,” the department told the Times. Farmer’s Fridge says it already takes careful temperature readings and uses software that won’t dispense expired goods. But they cooperated with the regulation effort, and now the company will pay the standard restaurant price of $280 per inspection to receive a letter grade on each machine — though regulators will suspend some conventions, like requirements for a bathroom.

In other news

— A new cafe from actor Waris Ahluwalia, called House of Waris Botanicals, is open for drinks like kombucha, matcha, and coffee, plus unusual teas and drinks like saffron rose golden milk.

— A group of art students has “rescued” a turkey as an “art project,” and now it’s recuperating on the UWS.

— With each passing year, the informal “Friendsgiving” becomes as fraught and time-consuming a ritual as the real, family one, writes Times critic — and no friend to Friendsgiving — Pete Wells.

— Comedian Amy Schumer and chef husband Chris Fischer made Page Six headlines with a big tip “more than double” their bill at Upper West Side restaurant Good Enough to Eat — but assuming they were heavily comped, it doesn’t sound out of the ordinary.

— Jersey City’s Ani Ramen House is getting a location of tucked-away omakase sushi counter chain Sushi by Bou, run by problematic sushi chef David Bouhadana. It opens in December.

Source: http://www.msn.com/en-us/foodanddrink/foodnews/salad-vending-machines-are-restaurants-health-department-decrees/

Fast Company

75.7K subscribers

Farmer’s Fridge has 120 locations across Chicago and Milwaukee and their fridges are stocked with fresh food every morning. We stopped by a machine in a popular Chicago mall to see what all the hype is about. “You Have To See This” is Fast Company’s latest YouTube series with new episodes every Monday at 11 a.m. Do you have anything in your town that we should check out? Tell us in the comments below. Fast Company is the world’s leading progressive business media brand, with a unique editorial focus on innovation in technology, leadership, and design. Follow us on: https://www.facebook.com/FastCompany/ https://twitter.com/FastCompany https://www.instagram.com/fastcompany/ https://www.linkedin.com/company/fast…

Category

Comedy

Javaher Polo Recipe Persian Jeweled Rice

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Morasa Polo or Javaher Polo is one of the most delicious, beautiful, and formal dishes that you can serve in ceremonies. You do not need a lot of time to prepare this dish but you have to use a wide variety of ingredient.

Javaher Polo Recipe with Chicken

Ingredients (for 6 to 7 people):

Rice: 5 Cups
Chicken Fillet: 500 g
Butter: 150 g
Orange Peel Slices (sweetened): 2 Cups
Pistachio Slices: 1 Cup
Almond Slices: 1 Cup
Barberry: ½ Cup
Brewed Saffron: 2 Tsp.
Onion: 1
Citric Acid: As needed
Oil: As needed
Sugar: 1 Tsp.
Salt and Pepper: As needed

Instructions:

First prepare the rice like a regular Chelo and place it on the stove so it steams.

Meanwhile, in a suitable pan, add some butter and fry the onions in it, stir-fry the chicken fillets and spices and let the chicken cook with some water. Wash the barberries with cold water, and mix them with sugar.

Add a tablespoon of butter in another pan, add the barberry and sauté for a minute. Add the brewed saffron to the barberry as well.

To sweeten the orange peel, boil the slices four times each time for five minutes, pour them in a strainer and place in cold water for one hour. Next, for each cup of orange peel slices, add one cup of sugar and two cups of water.

You need to mix the water and sugar and place them on the heat. When the mix was boiling, add the slices and let them cook for 30 minutes on a gentle heat. Finally add the lime essence and remove it after a few seconds.

When the rice is completely ready and steamed, serve it in a suitable dish with the chicken decorate it with the nut slices, orange peel, and barberries.

Tip: You can soak the pistachio and almond slices in water and sugar so they have a better taste. Also, in the last 10 minute of steaming the rice, you can wrap the nut slices with some butter (separately) in a piece of aluminum foil and place it on the rice so they soften.

javaher polo

Javaher Polo Recipe with Ground Meat

Ingredients (for 4 to 5 people):

Rice: 4 Cups
Ground Meat: 250 g
Small Onions: 3
Almond Slices: 4 Tbsp.
Pistachio Slices: 4 Tbsp.
Sour Orange Peel: 2 Tbsp. (sliced)
Barberry: 3 Tbsp.
Raisins: 2 Tbsp.
Brewed Saffron: ½ Cup
Salt, Black Pepper, and Turmeric: As needed
Lime Juice: 1 Tbsp.
Rose Water: 1 Tsp.

Instructions:

First, rinse the rice with water and soak. Then knead the ground meat with the two of the onions (grated) and spices. Form the mix into small meatballs and fry them in a pan with some oil. Then stir them with the remaining onion (diced) until they are golden.

After cooking and draining the rice, add the meatballs and fried onions between layers of rice and let it steam. If you want to have a more formal rice, you need to drain the rice sooner than the usual.

In the meantime, slice the sour orange peel and pour it in water and let them cook for a while. Remember to change the water several times to remove any bitterness completely.

Finally, after changing the water for 3 to 4 times, stir the slices with the lime juice and rose water. If you prefer sweet tastes, we can add a tablespoon of sugar too.

Next, wash the almonds and sauté with the barberry. Stir pistachios with raisins as well.

Finally, serve the rice in the dish and decorate it with a variety of slices and saffron rice. Remember that decorating this dish is very important. Nooshe Jan!

Source: Javaher Polo Recipe – Persian Jeweled Rice | Epersian Food

Why Chicken Wing Consumption Is Taking Flight

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Few commodities are as tricky to navigate as chicken wings. After all, there are only two wings available per chicken, so supply is limited.

Our football-induced obsession with wings doesn’t help the supply/demand volatility. Though pricing instability is for restaurant operators to figure out, figure out they must since we consumers hanker for wings year after year after year. That’s especially true this year, with wings servings up 5% from the prior period, according to the NPD Group.

As we transition into November, and into the throes of football season, chicken wings are yet again taking flight. Just take a look at Wingstop as an example. Earlier this week, the company reported a 12.3% increase in same-store sales for Q3, the highest comps in the industry thus far (and by far).

David Portalatin, NPD’s vice president, food industry adviser, said Americans have consumed nearly 1 billion servings of wings this year (942.5 million servings).

There are a few reasons for this growth. The wing category is changing and blurring and innovating in a way that it’s never quite done before. Namely, there are more wing concepts—Wing Zone, Wingstop and Buffalo Wild Wings among them. These players are relatively new compared to some of the legacy brands in the restaurant space, conceived in 1993, 1994 and 1982 respectively (for context, McDonald’s has been around since 1955).

There are also smaller, yet growing, wing concepts, like East Coast-heavy Atomic Wings, Nashville-based The Wing Basket, emerging Epic Wings, college campus staple Wings Over and more. This doesn’t even count the pizza joints, including Domino’s, Pizza Hut and Papa John’s, that have leaned heavily into wings, and KFC, which just added wings to its permanent menu, a rarity in the QSR category. (Notably, McDonald’s Mighty Wings launch in 2013 was an abject failure).

Today In: Business

A growing category combined with innovation (both flavors and cuts) and more accessibility and you’ve got a perfect storm for increased consumption.

“I’ve always believed that there are big, established behaviors in American eating patterns and one of those is that we love wings,” Portalatin said. “When companies in the marketplace do things that are new, innovative, exciting, or there are companies that are building new stores and growing, the consumer responds favorably to that.”

Consumers clearly responded favorably to Wingstop this past quarter. The chain’s same-store sales growth came despite wing prices being up nearly 23% this year. To navigate the commodity headwind, Wingstop launched a national test on whole wings.

“This test is key to our strategy of mitigating the volatility that we see in markets due to the price of bone-in chicken,” CEO Charlie Morrison said during the earnings call. “Overall, we were pleased with what we learned from the test and we’ll use our learnings to continue to find ways that we can leverage purchasing whole birds as a way to mitigate the volatility of wing prices.”

Wing Zone took a similar approach, introducing thigh wings in all of its domestic locations in early August. CEO Matt Friedman said the launch has been successful so far.

“We had high expectations on guest feedback and we are seeing 70%-plus success with two key questions: ‘Would you order thigh wings again?’ and ‘Would you recommend thigh wings to someone you know?’ Each week, we are seeing more and more orders, showcasing continued success of the launch,” he said.

Beyond that customer feedback, Friedman said the company is better able to control costs with the new product.

“We started to explore additional chicken items that were unique and lower cost. Traditional wings continue to be in great demand and prices have been higher this year. Wing Zone locked in a fixed price on traditional wings, so that has had a great impact on reducing food cost,” he said. “Chicken thighs, consisting of dark meat, are approximately 50% less than wings. We have been able to reduce our food cost by 2.5% through innovation and increased buying power.”

Friedman adds that Wing Zone’s research shows it is the only wing-themed restaurant to offer a thigh wing.

“I believe this is the most innovative menu item we have launched in our 26-year history. I cannot recall a menu item being in research and development for this period of time,” he said.

Portalatin does question use of the word “innovation” when it comes to these types of approaches, but admits the newness of products like thigh wings will turn on plenty of customers nonetheless.

“It’s the same with boneless wings. Are they truly under the banner of innovation? Maybe it’s not the right word, but the American consumer loves to try new things especially if we’re already familiar with it,” he said. “We love wings. We always have. If you give us new flavors, forms and shapes, we’ll try it.”

He adds that restaurant operators are forced to think beyond the traditional wing because of the supply chain squeeze.

Still, wing innovation extends beyond cost cutting/supply chain opportunities. Chicken is certainly a versatile protein, and wing purveyors have not been shy in experimenting with new, bold flavors accordingly—something more consumers are demanding. Wing Zone currently has 17 flavors, rolling out one or two new flavors each year. The chain plans to launch its newest flavor, Nashville Hot BBQ, in March 2020 to coincide with the NCAA Basketball Tournament.

KFC already has a Nashville Hot offering for its wings, alongside Buffalo and Honey BBQ. Wingstop recently launched limited-time Ancho Honey Glaze and Harissa Lemon Pepper flavors to add to its 11 original flavors.

These aren’t flavors you’d find from a time machine trip back to 1993.

Wings’ popularity can also be attributed to accessibility. Wingstop has generated a significant amount of investor confidence because of its digital prowess. For Q3, digital sales represented 36% of domestic systemwide sales, pushing toward the chain’s goal of “digitizing every transaction.” Most of Wingstop’s transactions (75%) are takeout orders, and the chain continues to ramp up its delivery capability, with 90% of the system expected to offer the channel by the end of the year.

Meanwhile, 80% of Wing Zone’s thigh wing orders are coming from its online channel, Friedman said.

Speaking of accessibility, KFC now delivers its wings and offers a subscription service for its most fervent fans. That subscription service sold out in about two hours, by the way, underscoring the demand for this product. Further, at just over 4,000 domestic units, KFC’s footprint is significantly deeper than any other wing concept (Wingstop has about 1,110), which means this permanent menu addition and the chain’s quick-service model could very well be a game changer for the wing category and its supply.

“Wings have become popular across all restaurant formats, so it doesn’t surprise me that someone in QSR wants to make a play in this space,” Portalatin said. “The competition is already intense and is getting more intense. But it’s a big enough market for a lot of people to play in.”

Of course, such intensity means there could be supply chain challenges down the road. Perhaps that’s why these new cuts and flavors and channels are, indeed, innovative.

“When there are two wings on the bird, the demand for wings outstrips the ability of the supply chain to keep up. Restaurants are forced to innovate in a way that is outside of a straight commodity wing. We’re seeing that diversity now,” Portalatin said. “It will be important for this innovation to continue for the growth to continue.”

Alicia Kelso

I have covered the restaurant industry since 2010 when I was named editor of QSRweb. I later added fast casual and pizza beats to my portfolio as editorial director of foodservice media. This coverage spanned the gamut of topics that make up the foodservice space, from marketing and customer service, to the supply chain and display technology. My work has been featured in publications around the world, including NPR, Bloomberg, The Seattle Times, Crain’s Chicago, Good Morning America and Franchise Asia Magazine. I continue to serve as a contributor for many publications, including QSRweb, Food Dive, Innovation Leader and the Digital Signage Federation.

Source: Why Chicken Wing Consumption Is Taking Flight

Delish

385K subscribers

Leave fried wings to the pub. It’s messy and involved, and not what you want to be doing when the game is on. Baking the chicken is wayyy easier. Full recipe: https://www.delish.com/cooking/recipe… SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest: https://www.pinterest.com/source/deli… Google+: https://plus.google.com/+delish/posts

Category

Howto & Style

The Popeyes Fried Chicken Sandwich Is Back. Here’s What You’ll Find

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The Popeyes fried chicken sandwich that kicked off last summer’s Great Fried Chicken Sandwich Wars returned on Sunday. And judging by my experience in getting one, the buzz around the sandwich is back, too. Popeyes announced the sandwich’s return last week, in time for National Sandwich Day. The signs were up, but there was no sign of the sandwich.

“Sunday at 10 am sharp,” the counter clerk told me, via the drive-thru intercom. “You better get here early.”

I hadn’t been planning to be there at the opening bell, but I woke up in time, thanks to the end of Daylight Savings Time. So, I bundled my 91-year-old aunt, Maxine Clapper, into my Prius and set off.

The scene. We arrived at 9:50 am to find a knot of people waiting outside the door, and 14 cars in the drive-thru and the parking lot. We were car No. 11 in the drive-thru.

But at 10 am, we were told there was a delay. The restaurant would open at 11 am, despite the instructions we were given and the hours posted on the door .

The delay wasn’t explained, but the restaurant then posted “cash only” signs which made me think it might have been a credit card processing issue.

The wait. We contemplated leaving, but decided to stay. Around us, others stayed, too, including the group at the door. A manager eventually came out and gave those people numbers so they could go wait in their cars in the 37F cold.

As the 10 am hour ticked by, more people arrived. The drive-thru line re-formed, and eventually, it stretched down the side of the restaurant, through the parking lot, past the front of the restaurant and onto the road outside.

I chatted with a couple of customers, and learned they had been unable to get the Popeyes sandwich during its first appearance (I nabbed one just before it sold out).

They were determined to get one this time. And after the restaurant doors finally opened at 11 am, the first customers emerged, holding their Popeyes bags high in victory.

It took us about 25 minutes to get up to the drive-thru window and collect our sandwiches. We pulled into a parking lot space, and opened the bag. On Friday, I stopped by my local Popeyes near Ann Arbor, Mich., just to see if it had arrived early.

The sandwich. This iteration of the Popeyes fried chicken sandwich seems identical to the previous version. For $3.99, you get a generous portion of fried chicken breast, a dollop of mayo, two pickles and a soft bun.

If anything, the chicken was even more moist than last time, perhaps because it was prepared in the morning rather than afternoon.

And the pickles seemed thicker, almost a little too thick for a sandwich. We both took them off the sandwich and ate them as a side dish.

Since I’d tried it before, I was curious what Maxine thought of it.

She pronounced it “good,” her all-purpose compliment for something she enjoys eating, and said she would have one again if I brought it home to her. (She’s not from the eat-in-your-car generation, which is understandable.)

She was unable to finish her sandwich, which seems a little large for elderly appetites. Popeyes would do just fine if it made a chicken sandwich slider.

The buzz. A huge advantage to this Popeyes launch, of course, is that it took place on Sunday, when its main rival, Chick-fil-A is closed, and something Popeyes touted in its run up to the chicken sandwich’s return.

Popeyes sign

That Sunday availability is likely to result in a big launch day.

As we drove off, I counted 25 cars waiting in the drive-thru line, and the parking lot was nearly full. I asked the counter clerk how many she thought they would serve, and she estimated it would be more than 100.

Based on the early demand, they most likely sold them all by the end of the lunch hour.

Business may not keep up at that rate, and Popeyes might not get the massive marketing boost that the chicken sandwich generated last time.

But at least for now, it has successfully fired its second shot.

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Micheline Maynard

I’m an alumni of the New York Times and NPR. I learned to cook from my mom, and studied with Patricia Wells and at Le Cordon Bleu. E: mamayn@aol.com T: @mickimaynard I: @michelinemaynard Sorry, I don’t honor embargoes.

Source: The Popeyes Fried Chicken Sandwich Is Back. Here’s What You’ll Find

Daym Drops

1.12M subscribers

Popeyes Chicken Sandwich returned to all locations today, ready for all to enjoy but what has changed IF ANYTHING AT ALL?!?! Let’s discuss this in the comments and be sure to slap a like on this video if you enjoyed it. Sharing is Caring and so be sure to share this video with friends and family. Tell them all to SUBSCRIBE and TURN ON THOSE NOTIFICATIONS my SEXY PIECES!!! Mrs Drops Update: For anyone curious, all you had to do was follow your boy on my IG: @OFFICIALDAYMDROPS and you would have known what time it was! 😉 I post there DAILY is all I am saying 😉 Royalty Free Music: Epidemic Sound ► (DD Ice Cream & MORE) https://linktr.ee/officialdaymdrops ► I’m now w/ McJuggerNuggets on his StoryFire App: https://storyfire.com/write/series/st… Royalty Free Music: Epidemic Sound BEST & WORST RESTAURANTS LISTING: BEST CHINESE: https://youtu.be/CFTnPqIRFOs WORST CHINESE: https://youtu.be/h9dAUaWFuto BEST JAMAICAN: https://youtu.be/73xnuACRLCM WORST JAMAICAN: https://youtu.be/8aa0uojyWBM BEST PIZZA: https://youtu.be/XQ6n1A7uMwY WORST PIZZA: https://youtu.be/USP3TA7JHKA BEST BREAKFAST: https://youtu.be/oOUsmkOdqjQ WORST BREAKFAST: https://youtu.be/a8nA7mVctAo BEST MEXICAN: https://youtu.be/Dzd3Doqj-YA WORST MEXICAN: https://youtu.be/UnKIqpozsGQ BEST STEAKHOUSE: https://youtu.be/OOw_hM7u–0 WORST STEAKHOUSE: https://youtu.be/JmjRfontkTo BEST GOURMET BURGER: https://youtu.be/gF9ZTMxhWDA WORST GOURMET BURGER: https://youtu.be/lUxmuq0lEoE BEST BBQ: https://youtu.be/3xX9zJVcZ38 WORST BBQ: https://youtu.be/BxKCI-IuikM BEST SEAFOOD: https://youtu.be/wZadbE_sRv4 WORST SEAFOOD: https://youtu.be/K052EEog2YU BEST WINGS: https://youtu.be/hTiPKWUvCG4 WORST WINGS: https://youtu.be/UK21FhxbRWs BEST ITALIAN: https://youtu.be/bw8TidYD_1s WORST ITALIAN: https://youtu.be/mKmS6KIQgxs BEST FOOD TRUCK: https://youtu.be/LqsESitm0s4 WORST FOOD TRUCK: https://youtu.be/BvnG330VWVo BEST BUFFET: https://youtu.be/en842DdTHaQ WORST BUFFET: https://youtu.be/UBNWGpJo3tw BEST SANDWICH: https://youtu.be/sdNm6eRoQ-w WORST SANDWICH: https://youtu.be/fgKprIVLNhg BEST RIBS: https://youtu.be/NmWEbDF6YX4 WORST RIBS: https://youtu.be/rWr3Id136pQ BEST LOBSTER: https://youtu.be/7I9lyPnik0k WORST LOBSTER: https://youtu.be/fX4-lO7YkK0 BEST HOT DOGS: https://youtu.be/_4QKKCPHQbU WORST HOT DOGS: https://youtu.be/0-l-wYldRMI BEST FRIED CHICKEN: https://youtu.be/PMkC2D3U-Uk WORST FRIED CHICKEN: https://youtu.be/Ba-nwSXRoR4 BEST ICE CREAM: https://youtu.be/2hSdsZ0MHaI WORST ICE CREAM: https://youtu.be/LUPWXcNShUg BEST BAKERY: https://youtu.be/8A-lQnuBf9c WORST BAKERY: https://youtu.be/PTudTfCVLEA #daymdrops #popeyeschickensandwich

Category

People & Blogs

21 Incredible Pasta Dishes To Enjoy On National Pasta Day

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Bucatini Cashew-Kombu Cream at Osteria 57 in New York City.

National Pasta Day is coming soon. While October 17 may be a great excuse to try a new pasta dish, these options are so incredible that we recommend enjoying them all year long. Starting today, ideally.

At Osteria 57 in New York City, this is a vegan pasta dish with incredible Japanese Umami flavor. The dish is made with cashew-kombu cream, Mediterranean pesto, Sorrento lemons and breadcrumbs to give it a fresh, satisfying Mediterranean taste with rich, savoriness from the umami flavor. “It’s uncommon to think ‘vegan’ when you hear of Italian cuisine since most dishes have meat and/or cheese. So I thought of a pasta that I can serve my customers that’s packed with flavor and combines ingredients from my two favorite cuisines- Italian and Japanese. Knowing that a majority of umami flavor in Japanese cuisine stems from kumbu, I decided to create a cashew-kombu cream sauce and flavor it with ingredients that reminds me of the southern region of Italy. There’s fresh basil, parsley, sun-dried tomatoes, white fennel, capers from Sicily, lemons from Sorrento with the cream sauce as a clear tribute to the magic of ingredients,” said chef Riccardo Orfino.

Wagyu Pappardelle

Wagyu Pappardelle at Margot Los Angeles.

Margot

Popeyes scored a big marketing success with its first-ever chicken sandwich (Randy Risling/Toronto Star via Getty Images)

Toronto Star via Getty Images

You couldn’t watch a television news program or scour Twitter or Facebook the past week without spotting some mention of Popeyes fried chicken sandwich. But how did that translate to marketing value?

Awfully well, as it turns out.

Apex Marketing Group estimated Wednesday that Popeyes reaped $65 million in equivalent media value as a result of the Chicken Sandwich Wars.

The firm, based outside Detroit, defines that as the price a company would have to pay to purchase the attention it received for free.

Apex takes into account television, radio, online and print news reports, as well as social media mentions.

The evaluation was conducted from Aug. 12, when the sandwich went on sale nationally, through Tuesday evening, yielding 15 days’ worth of data.

Today In: Consumer

The $65 million figure is nearly triple the $23 million in media value that the sandwich generated in its first few days on sale, according to an earlier Apex estimate.

On Tuesday, Popeyes announced that the chicken sandwich would be sold out by the end of the week at its U.S. restaurants.

But it says it is scurrying to bring back the chicken sandwich as a feature of its regular menu, not simply a limited-time offer.

“It is a permanent menu item,” Dana Schopp, a Popeyes spokesperson, said Wednesday.

Eric Smallwood, the president of Apex Marketing, says the chicken sandwich’s media value built relatively slowly in the days right after it went on sale.

The big jump in media value came when news outlets began running taste tests comparing the sandwich with other fast food companies’ chicken offerings.

That coincided with social media and news reports that Popeyes restaurants were running out of sandwiches.

The Chicken Sandwich Wars have been a godsend to Popeyes’ owners, Restaurant Brands International, in their effort to raise the chicken restaurants’ profile.

RBI bought Popeyes in 2017, and has been on a drive to expand Popeyes 3,000 outlets world wide. It recently announced a Popeyes push into China.

“Popeyes is not top of mind when it comes to fast food,” Smallwood said. But thanks to the chicken sandwich, “now everybody’s looking and asking, ‘Where’s the closest Popeyes?'”

The attention that Popeyes received could not have happened a decade ago without social media, Smallwood said.

As soon as a company launches a promotion that is noticed in Twitter, Facebook and Instagram, “it picks up, and it explodes from there,” he said.

Until Popeyes launched its sandwich, Chick-fil-A was considered the fast food industry gold standard in chicken sandwiches.

McDonald’s franchise holders recently pleaded with the company to give them a sandwich that could compete with Chick-fil-A’s offering.

Now, “Popeyes comes in and steals some of the glory,” he said.

Some Twitter users have criticized the company for running out of chicken sandwiches so fast. On Tuesday, Popeyes said that it had sold the allotment it expected to have through the end of September.

But Smallwood said that’s an acceptable excuse. “Running out of a supply is ideal economics,” he said.

Depending on how Popeyes handles the sandwich’s return, “there will be a boost” to its business, Smallwood predicts.

But he doesn’t think Popeyes should handle the sandwich any differently than it already has. “I don’t want to spoil their recipe,” he says.

Follow me on Twitter. Check out my website.

Micheline Maynard

I’m an alumni of the New York Times and NPR. I learned to cook from my mom, and studied with Patricia Wells and at Le Cordon Bleu. E: vmaynard@umich.edu T: @mickimaynar

Source: Popeyes Chicken Sandwich, Now A Sell-Out, Is A $65 Million Marketing Win

When Popeyes launched its fried chicken sandwich on August 12, it got a lot of positive attention — the Twitter announcement got more than 31,000 likes, which is pretty impressive considering that their posts usually get less than 400. What the world didn’t know was that tragedy was soon to strike. Popeyes ran out of chicken sandwiches before the month was over. But what’s the real reason it disappeared? And when will the Popeyes chicken sandwich be available again, if ever? To find out, we have to go back to the beginning. For the longest time, Popeyes only sold chicken pieces and tenders, with no sandwiches on their menu. They have a loyal fan following nonetheless, including the late Anthony Bourdain, who is said to have once eaten at a Popeyes buffet for three days in a row. The Popeyes chicken sandwich, made with their signature crispy fried chicken on a spicy mayo-slathered brioche bun and topped with pickles, was bound to be a hit with fans, but it had a few competitors who wanted to make their presence known when the newcomer started getting attention. Chick-fil-A, a big name in the chicken sandwich game, was compelled to tweet out an equation alluding to the fact that they have the original chicken sandwich, stating: “Bun + Chicken + Pickles = all the [love] for the original.” Popeyes wasn’t having it, tweeting a simple “… y’all good?” in response. While Chick-fil-A’s tweet got more than 23,000 likes, the reply from Popeyes got almost 325,000. Round one goes to Popeyes. Wendy’s, with its notoriously on-point Twitter game, also tried to get in the fight, posting a tweet that said: “Y’all out here fighting about which of these fools has the second best chicken sandwich.” But once again Popeyes’ reply — “Sounds like someone just ate one of our biscuits. Cause y’all looking thirsty.” — got way more engagement from customers. The fast food chicken sandwich war has officially begun. It’s not just social media hype, either. The masses seem to agree that Popeyes chicken sandwich really is superior to Chick-fil-A’s chicken sandwich, calling it better and cheaper. CBS This Morning’s Gayle King, who called 15 different Popeyes locations trying to get her hands on one, said on her first bite, Even celebrity chef Emeril Lagasse gave his version of a five-star review. He posted on Twitter that he was about to try the Popeyes chicken sandwich, and when a fan asked what he thought of it, Lagasse replied with two explosion emojis, the picture version of his famous catchphrase. But not everyone managed to try one of the chicken sandwiches. Just 15 days after they launched, Popeyes made an announcement on Twitter, dashing the dreams of hopeful diners. “Y’all. We love that you love The Sandwich. Unfortunately we’re sold out (for now).” A Popeyes spokesperson told CBS why the sandwich sold out so quickly, explaining: “The demand for the new Chicken Sandwich in the first few weeks following its launch far exceeded our very optimistic expectations. In fact, Popeyes aggressively forecasted demand through the end of September and has already sold through that inventory.” The chain hasn’t said exactly when the Popeyes chicken sandwich is coming back, only that they, along with their suppliers, are quote, “working tirelessly to bring the new sandwich back to guests as soon as possible.” If you want to know the second it becomes available, you can download the Popeyes app and enable push notifications. You’ll get an alert as soon as the sandwich hits stores, so keep gas in your car and a go-bag by the door, because you never know when the call might come. And don’t worry — once the Popeyes chicken sandwich becomes available it won’t be disappearing again. According to a Popeyes spokesperson, the chicken sandwich is permanently on the menu. That’s great for fans of the chain, but the question remains: What are we going to do with ourselves while we wait for its return? Watch the video to find out the real reason Popeyes ran out chicken sandwiches! #Popeyes #Chicken #ChickenSandwich

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Quick Q&A on the Mediterranean Diet

What is the Mediterranean diet? This popular healthy eating plan emphasizes whole foods, fresh vegetables and fruits, whole grains, healthy fats such as olive oil and avocado, and proteins such as chicken, seafood, nuts, beans, and legumes. In addition, you’ll cut back on added sugars and processed foods, and eat dairy in moderation. You’ll also cut back on added salt by using fresh and dried herbs to flavor your food instead.

What are the health benefits of the Mediterranean diet? According to the Mayo Clinic, following this eating style can result in a longer life expectancy and lower rates of chronic diseases. In fact, it’s been consistently ranked among the best diets overall.

1. Instant Pot® Yardbird Chili with White Beans

Instant Pot(R) Yardbird Chili with White Beans

Photo by bd.weld

“I’ve made this recipe twice in the last month and we just love it! The Instant Pot makes it so easy. The only change I made the second time around was to cut the beans back by half a cup (this seemed to make the bean consistency less tough), increased the broth by a quarter cup and used a mixture of chicken breast and thighs. The flavor of this is amazing and it’s just so hearty and perfect for chilly weather days!” — Heidi Nelson Thomas

2. Instant Pot® Chicken Cacciatore

To keep this easy recipe more in line with the Mediterranean diet, you can reduce the salt by cutting back on the bouillon cubes and bumping up the herbs. “Flavors meld together like they’ve been simmering all day in a fraction of the time. A couple of small changes: I season the chicken prior to sauteeing. Instead of chicken bouillon cubes, I started using Better Than Bouillon Chicken Base as it contains much less salt and seems to have more flavor.” — kirby1kat

4. Instant Pot® Frozen Salmon

Photo by Tracey Ferrari Posner

Mediterranean diet guidelines suggest you eat fish twice a week. With this easy recipe, you’ll be able to stock up and freeze salmon when it’s on sale, and cook it easily from frozen. “Salmon doesn’t get much easier than this! This turned out so moist and I like how it can be seasoned to individual preference.” — thedailygourmet

7. Instant Pot® Chicken Posole Verde

Photo by Soup Loving Nicole

“You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.” — Soup Loving Nicole (May we suggest baked tortilla chips instead of fried?)

9. Makhani Daal (Buttery Lentils)

Photo by Buckwheat Queen

“My first thought was maybe I should cut back on the spices cuz it seemed so much, but I am certainly glad I did not! Followed recipe & since I eat dairy free diet, used vegan butter & left out yogurt & this recipe is amazing! I’d give it 10 stars if I could … just that awesome!!” — CCCooks

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Javaher Polo Recipe with Chicken

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Quick Q&A on the Mediterranean Diet

1. Instant Pot® Yardbird Chili with White Beans

2. Instant Pot® Chicken Cacciatore

3. Instant Pot® Vegan Cabbage Detox Soup

4. Instant Pot® Frozen Salmon

5. Instant Pot® Lemon Rotisserie Chicken

6. Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker

7. Instant Pot® Chicken Posole Verde

8. Instant Pot® Greek Chicken

9. Makhani Daal (Buttery Lentils)

10. Instant Pot® Spicy Black Bean Soup (Vegan)

11. Instant Pot® Spanish Chicken and Rice

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