Monthly Archives: July 2015

  1. Japanese Restaurant Brings Food to Nepal

    Japanese Restaurant Brings Food to Nepal

    There has been some devastating damage to the country of Nepal. Thousands have been killed, many more have been injured. One man in Denver, a chef, decided that he wanted to do something about it.

    Gaku Homma is the owner of Domo, a popular Japanese restaurant in Denver. He saw the wreckage and decided to do something about it, wanted to do something on his own to help, forsaking the clean sushi deli cases and the walk-in refrigerators for something more basic.

    He’s brought over 150 kilos of equipment with him, self funding the trips to Nepal. He’s coordinated with the Nepal Army Rangers. All of this, he’s done by himself. When he makes his trips to bring medical supplies and other equipment, he also brings his training in Aikido.

    This, he feels, brings psychological support to the people of Nepal. “The Nepali people is a… very innocent people,” he said. “Mountain-area people, most of the people, no TV, no electric.”

    Stories like these are uplifting because they demonstrate what you can do, and emphasize the fact that we’re all people – we’re restaurant owners, restaurant equipment suppliers, chefs, and more. If you find yourself wanting to donate and start giving to the people with whom you feel a kinship with, then start. All it takes is a first step.

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  2. Who Brought Sushi to America?

    Who Brought Sushi to America?

    Sushi is one of the best foods in the world. It has portability, there are several varieties available to the average person, and there are even documentaries and upscale sushi bars scattered all over the country. One can even pick up a few bites from the local supermarket – a chef will make it fresh for you.

    One of the people who is largely credited for bringing sushi to America is Noritoshi Kanai, chairman of the Mutual Trading Company. It’s based in Los Angels. He set up his company to bring food from home to the homesick Japanese people in LA.

    He even set up a restaurant to continue the good food traditions that he’d set up in the war. “I think food is the most important merchandise in human living,” he said once.

    Kanai set the standard and people loved sushi because it was exotic. It was something that people wanted because they’d never seen it before. He started with the Japanese cookie, and then worked his way into sushi. He also opened the Sushi Institute of America to help preserve the culture.

    So when you’re thinking about the deli case that is at your local restaurant, think a little bit more about the person who brought the delight to you. Thank you, Mr. Kanai.

    For more information about some of the great things that he’s done, read this article.

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  3. The Empura E-49 Refrigerator

    The Empura E-49 Refrigerator

    When you’re building a kitchen from the bottom up, it’s tempting to just look at the food which you’re going to be serving, but there are many more items which need to be purchased. For instance, even if you get all of that wonderful food, where are you going to store it? You need a fridge which is sturdy, reliable, and accessible.

    You might even need a place which doesn’t take up that much space, because space is always at a premium within restaurants. It’s necessary to have mobility and accessibility, and one size doesn’t fit all – it all depends on the space that you’re filling. For a good general section, however, the Empura E-49 reach-in refrigerator does the trick.

    If your establishment does catering, you want to have enough room to fit sheet pans into the fridge. This definitely accommodates it. You also want to be able to transport it as best as you can – and the heavy duty casters that it’s got on the bottom are perfectly suited to the task. Combine that with having the temperature easily readable on the front, it’s made for heavy use in any kitchen.

    Refrigeration is necessary to prevent spoilage, and the Empura E-49 reach-in refrigerator from Restaurant Supply is perfect for the job.

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  4. Empura Hand Sinks Keep your Workers Clean

    Empura Hand Sinks Keep your Workers Clean

    One of the biggest things that health inspectors are looking for when they are looking over a restaurant is its cleanliness. That cleanliness can be found by the number of sinks, the presence of gloves and sanitization materials, or even drip prevention from raw foods. It all ties into the overall cleanliness of the restaurant.

    In those inspection reports, the people who travel from restaurant to restaurant make sure that all of the sinks are working, that there is both hot and cold water available at some of them, and that there is also hand soap and a way to dry. The Empura EM-7PS-12 wall mounted hand sink was designed so that restaurants are able to take care of their hand washing needs.

    On this hand sink, the whole assembly is an entire unit. There are no moving parts (that don’t need to be moving) because the whole unit is one single unit rather than a bunch of haphazardly put together pieces. The parts themselves were welded and sanded so that it looks even more professional.

    The drainboards allow for positive draining on this sink, making for a more reliable and enjoyable hand washing experience. Getting the right restaurant supplies in your place goes beyond just pots and pans. It goes to fixtures, as well.

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  5. 3D Printed Food on its way

    3D Printed Food on its way

    There are so many events happening in the food world that it’s difficult to keep up. While you might not have tried your bacon flavored seaweed, have you thought about the possibility of 3D printed food? This is a future of food which was heretofore unseen except by the likes of Star Trek.

    The creativity that could be unlocked by this new technology is staggering. The fact that you can start trying out new foods with each other, or perhaps bioprint the rarest foods on the planet. That type of potential is staggering.

    Fear not, though. We are only at the beginning of the route for this new food trend, and it will take many moons for us to reach the point where you’re just whipping up a bowl of mashed potatoes from absolutely nothing. The true miracles will lie within the presentation of the food and the other things which rely on creativity.

    So, before you throw out your commercial deep fryers, convection ovens, mixing bowls and spoons, take the time to get a little better at the current tools of the trade. And, if you’re already there at the top of the food chain, take a few minutes and keep honing yourself. Challenges make that progress happen.

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  6. Seaweed that Tastes like Bacon

    Seaweed that Tastes like Bacon

    Bacon. It should be declared America’s food. It hasn’t made it to that standard yet – as there are still cheeseburgers and apple pies that are in its way. A little fried bacon can make a world of trouble go away. What if you could have something that tasted like bacon that was super-packed with nutrients and good stuff?

    It’s a crazy thought, but there’s a type of seaweed that apparently tastes just like bacon. It’s red and grows on the coastline. Now, what we’re wondering is which lucky soul was the first one to try this delightful meal of seaweed? Such a reward they received!

    But, there’s no commercial operation for this seaweed, which means that there’s a fresh new market to explore. What do you think? Get a conventional oven baking out some of this seaweed to make it as crisp as bacon? It’s already got the color. Who knows?

    We’re definitely in favor of having something that’s healthy and tastes good. Who willingly eats some of the stuff that they say is healthy? Lots of it doesn’t taste good without the addition of high-powered dressings and other wonderful condiments.

    So, what do you think? A little seaweed with your eggs? It could happen.

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  7. Philippines Has Massive Food Poisoning Outbreak

    Philippines Has Massive Food Poisoning Outbreak

    We don’t normally talk about things which happen in other countries because there are so many things which happen here in food news pertaining to restaurant equipment and supplies. This story from the Philippines emphasizes the fact that kitchen workers and people working within the food service industry should make sure to follow health and safety standards.

    Over 1,900 children received vomiting, stomach cramps, diarrhea, and other maladies after eating their favorite fruit flavored candies. These kids were merely enjoying their day, not knowing that there was bacteria living on the candy that would make them sick.

    It’s suspected that the germs were given to then by a systemic lack of hand washing. Dirty hands, dirty armpits, each of them might have contributed to the sickness of these children. Maybe the candy makers had their sweat fall into the vats of the candy – so it cannot be traced back to one single coworker or incident.

    Food safety is important everywhere, not simply in the US. Having sanitizers on hand, and sinks where dishes and hands can be washed is dreadfully important. This sickness could have been prevented had the people in the candy factory been cleaner and not spread their own bacteria around. Hygiene is often overlooked, but it is painfully necessary for restaurants and factories.

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  8. Navy Takes to Healthier Food

    Navy Takes to Healthier Food

    Has the nutritious food movement gone too far? Some would say so, as now the Navy is involved. They’re phasing in a program which not only drives toward the healthier choices, but eliminates the opportunities for deep fried fast food on the boats. They’re turning their commercial deep fryers off and taking to baking instead.

    It’s part of the “Go for Green” initiative, and it’s teaching sailors about the healthier food choices that they can make while on board. Food is color-coded as to the health value that it offers. Some of the sailors are fighting back, though – whether through their Facebook pages or just general complaints.

    “This isn’t a Weight Watchers cruise. It’s the g* Navy! Does that mean no cakes and desserts, too?” said Jeff King. There is definitely more than one side to this argument, and that should be taken into consideration before the judgments are made.

    There are substitutions being made in milk, too. The whole milk is being replaced with skim and soy choices. We wonder, though, as there are some baked items where whole milk is necessary to truly make it taste like it’s supposed to. Are they only going to stock their walk-in coolers with soy milk now?

    Supporters of the program are basically saying that people will get used to it and start to enjoy the great effects. What do you think about the switch to healthy?

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  9. Embrace the Sour

    Embrace the Sour

    We’ve been eating sour pickles for a long time. There are even people within our circle of friends who drink kombucha, so this is very nice news to know. We’re shifting our attitudes toward sour foods, says Stephanie Mattucci, global food science analyst for Mintel, Chicago.

    This trend is apparently driven by the consistent barrage of news telling consumers that the amount of sugar that they eat and drink is dangerous. It’s more than the added weight that people receive from the sugar… it’s more about the overall impression of that sugar.

    So, where do consumers go when they’re trying to stay off of the sweet train? They head over to pickles, kombucha, and crazy flavors that might happen within the tea. People are seeing the trend, so more brands and more options for the drink are coming to market.

    Some of the bartenders are taking to making shrub cocktails, and some are making tailored drinking vinegar. People are eating more kimchi and really enjoying it. That’s pretty good, though, as we’re constantly barraged with the studies that claim the miraculous properties of the drinks.

    The Millennials are seeing this as more of an alternative to sweet as well as a genuinely authentic experience. What do you think? Are you going to grab some huge bottles and set up your homemade kombucha in your commercial kitchen today?

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  10. How do you like your Biscuits?

    How do you like your Biscuits?

    One of these days, we’re going to write something fantastic about the greatest food chain biscuits in the world. We’ll talk about the dash of sugar that the folks at McDonald’s add, and how the ones at Bojangle’s are just hard core. The ones at BK are always too crumbly for us.

    Today, though, we’re not going to talk about the tour of fast food biscuits. Instead, we’re going to talk about the joy of making flaky, wonderful biscuits in the comfort of your own kitchen by using a can of 7-Up. The soda substitutes for the buttermilk that’s normally in the mix, and apparently they come out as wonderful as biscuits can be. The link to the recipe for these can be found over here.

    Sure, you can fire up your conventional ovens and cook more batches of biscuits, but we encourage you to play around with it. Take your common recipes and start deconstructing them in your kitchen. There’s nothing that’s keeping you from putting a little of this and a little of that together to drive your food science dreams.

    The biggest thing that we’re wondering from our readers is where do you go with your dreams in the kitchen? What does your dream commercial kitchen look like? We’d love to know.

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