This weekend, Cadbury announced something revolutionary for chocolate afficianados. While Americans fought for their Black Friday weekend deals, our British brethren revealed a “temperature-tolerant” chocolate in production, The Hindu Business Line reports. Cadbury plans to market these melt-free bars (which can stay at 40 degrees celsius for more than three hours without melting) in hotter climates, such as India and Brazil.
While normal chocolate melts at 34 degrees celsius, a change in the “conching” step (where the ingredients are ground with metal beads) has made the sugar smaller, reducing how much fat covers them (and increasing the temperature the chocolate melts at).
Will it taste as good? That’s a question that’ll have to be answered at a later date; a release for the product (or even a name or description of what the chocolate will be used in) hasn’t been announced, nor has concrete markets to sell in.
It’s desire in America is questionable; Cadbury has never been the biggest seller in America, largely notable for Cadbury Eggs around Easter, and desire for chocolate that doesn’t melt is rather low in a country with refrigerated trucks. Still, it’s something interesting to keep an eye on.… Read the rest
Most teenagers would like to enjoy their free summers from school. Hang out at the pool, go on family vacations, play video games, read comic books, and all the other stereotypical things that adults believe thirteen-year-old boys do. Nathan Duszynski decided to be proactive and get a summer job; mowing lawns and shoveling snow are jobs he’s done in the past, and are simple fare for kids to do for a few bucks.
Nathan had higher sights.
Nathan opened Nathan’s Hot Dog Hut.
This is where we’d like to commend a kid for saving up money for a $1,500 hot dog cart and having a very successful business over the summer. That’s what we’d like to do, but the city of Holland, Michigan, shut him down almost immediately. While him and his parents believed to have all the proper paperwork and everything set up, Holland bans street vendors from the area he set up in; it conflicts with local business, and is only allowed during the Tulip Festival.
The story would be largely ignored if it weren’t for the fact that Nathan opened up the cart for both college and to help out his parents, both with disabilities (mom with epilepsy, dad with multiple sclerosis).
With such a noble cause for the kid, a local business, Shoreline Contianer, purchased the cart for $2,500. Beyond an instant $1,000 profit, they’re going to let him use the cart wherever he wants, and when they use it for events, they’ll hire him to work the stand.
It’s a story with a good end, despite how depressing it could be.… Read the rest
It has been a hot summer; one of the hottest in history, in fact, with Atlanta reaching 106, the highest that’s ever been recorded. This forces us to both stay cool and stay indoors. We would love some treats though, but we don’t exactly want to turn on a hot oven inside, helping bake us along with whatever dish we’re cooking.
So, naturally, we have to cook outside… where it’s hot, and we don’t want to be.
There had been stories out there of people baking cookies in their car; the relatively low heat compared to an oven is balanced out by the extended period of time they’re in there. It’s a natural heat, one that doesn’t rack up the gas bill, and since you leave the car outside, it doesn’t heat up the house.
It was decided that biscuits would be an interesting diversion from cookies as well, and with cookies being called “biscuits” in other countries, a fun pun. We wanted to try out a silicone baking mat; compare that to the regular baking surface and see if there’s any difference than just cooking straight on a perforated sheet pan. With a quick run to the store for Hershey’s Mini Kisses (12 Big Deluxe Cookies in a Special Edition, which is just surprising that food can have a “Special Edition”) and Grands! Jr. Golden Layers Butter Tastin’ (10 Flaky Biscuits), we were ready… a week ago. We wanted to make sure we had a thermometer on hand, and that it was a hot enough day.
Our records for the event (we kept a thermometer in a cookie)
- 10:10 AM, 88°F in car (placing the cookies in the car)
- 10:20 AM, 75°F in cookie
- 11:05 AM, 130°F in cookie
- 12:00 PM, 131°F in cookie
- 12:30 PM,
As the weather warms up, you don’t want to be stuck inside cooking over a boiling stove. You would rather be outside, utilizing your outdoor grill (or if it’s hot enough, a sidewalk and the sun) that you probably spent a fair amount on. In order to enjoy this outdoor appliance for years to come (and not spend close to a grand every few years), you will need to know how to properly and safely care for it. This post will provide you with tips to help you ensure that your unit lasts for several years.
Checking the Chassis
The chassis is the key part of the appliance, since it’s the framework of the machine. Making sure that it is in working order and rust-free is important to ensure that it continues to provide a place to barbecue your food when needed.
Indeed, effective care for the chassis of your grill is making sure that rust does not accumulate. Remember that you must catch rust early as it can eat away at the metal parts, compromising its use. This Old House suggests using a steel-wire brush, or coarse steel wool, such as that you use on pots and pans. Also, painting the surfaces most susceptible to rust with a rust-resistant paint can protect these metal surfaces most vulnerable to corrosion.
Also, make sure the wheels and other parts of the base are tight. You should test these areas with a screwdriver or wrench occasionally. If the parts seem a bit loose, tighten them. This will ensure the stability of the base, and prevent a flaming inferno from tipping over your feet after a few beers while children are running around on a hot cookout day.
However, if the parts of the base, such as the grill’s wheels, or whatever, seem … Read the rest
We all know that July is the home of Independence Day in America, one of the biggest days of the year for grilling out with friends (and one of the biggest days for firework-related injuries). While hot dogs and hamburgers may be the unofficial food of the Fourth, the rest of the month is filled with days dedicated to certain foods. In the American spirit of ingenuity, this month is also filled with days that can use leftovers from previous holidays.
July 1 - Creative Ice Cream Flavor Day and National Gingersnap Day
To start the month off with a sweet tooth, July 1st is both Creative Ice Cream Flavor Day and National Gingersnap Day. If you want to knock both out with one pint, Ben & Jerry’s sold a limited batch of Gingersnap ice cream, “brown sugar cinnamon ice cream with gingersnap cookies & a ginger caramel swirl.” It might be out of production, but it is ice cream, so you might find a safe pint in the back freezer somewhere.
July 3 – Eat Beans Day
Chances are you’ll be having beans the following day, but this day encourages all to eat more beans. We’ll leave all the crass jokes to your imagination here, and just say that beans are high in fiber and a great thing for your diet.
July 4 – Caeser Salad Day
You may be chowing down on pounds of meat, whether it be barbecue, hot dogs, fried chicken, ribs, or hamburgers, but for a relatively lighter option, you may decide to celebrate Caeser Salad Day. Caeser salads are great for a hot summer day, with cool and crisp lettuce topped by parmesean cheese and fresh-baked croutons, and then drenched with an unhealthy amount of caeser salad dressing. Why would Caeser Salad Day … Read the rest
Spring is the perfect time to dine al fresco. As the weather warms up, customers can’t wait to grab a spot outside at their favorite restaurant or bar. An attractive and comfortable outdoor dining space can generate huge profits for your business this spring and summer. Here are a few tips for creating an outdoor eating area that keeps customers returning time after time:
- Control the Temperature – Air temperatures can fluctuate widely during the spring months. A balmy 75 degree afternoon can often turn into a chilly 45 degree evening. Accommodate afternoon diners that want to linger after the sun sets with a portable patio heater. Powered by a propane cylinder, these water resistant heaters are efficient enough to keep customers comfortable outside, even when the temperature drops. Alternately, make sure that customers don’t get hot during the day by installing ceiling fans in covered outdoor dining spaces.
- Make It Easy – Dining outdoors should be a simple and stress-free experience. A folding menu board displayed in a highly visible location in your outdoor dining area makes it easy for customers to order. Use colored markers to highlight meal and drink specials on a free-standing write-on board that welcomes customers as they arrive.
- Keep It Clean – Customers expect cleanliness whether they are dining indoors or out. Maintain your outdoor dining areas by sweeping the floors frequently and making sure that tables and chairs are cleaned regularly. Install a rubber scraper mat at each entrance to reduce dirt and grime tracked indoors. Place covered or uncovered waste receptacles around the perimeter of the dining area for customers and staff members to easily dispose of trash.
- Simplify Serving – Minimize the time your staff spends running inside by keeping frequently used items outdoors. Galvanized tubs filled with ice and